The base for most breakfast recipes is a starch or maybe a mixture of a starch and protein. A healthy serving of vegetables isn’t all that common. This is especially true for keto breakfast options. That is why we love this stuffed bell pepper recipe!

These Breakfast Stuffed Bell Peppers have a healthy balance of fats, protein, and vegetables while staying under 5 net carbs per serving. Better yet, it only takes a few pantry staples and it is customizable so if you are missing an ingredient you can likely supplement with something you do have on hand.

The recipe only takes a few simple steps and the ingredients are common, inexpensive items you can easily find at any grocery store if you happen to be missing something from the ingredients list. The recipe’s simplicity make it one of our favorite choices when we’re looking for a more hearty breakfast or morning potluck.

Recipe Ingredients

How to Make Breakfast Stuffed Bell Peppers

In addition to the ingredients listed above you will need a 9 x 13 baking dish, skillet, cutting board, and knife to make this delicious, well-rounded keto breakfast recipe!

Saute the onion

Preheat oven to 375 degrees and grease a 9 x 13 baking dish. Heat the oil over medium heat, then add the diced onion and saute until translucent, about 2-3 minutes. 

Cook the stuffing ingredients

Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted. 

Bake the bell peppers

Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture. Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.

Add the cheese

After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired. 

Serve

These stuffed bell peppers are well-rounded and can served alone for a low carb breakfast, but there are also some excellent side dish options. These keto biscuits or breakfast bagels are two of our favorite choices.

Storage and Reheating Instructions

You can store these stuffed bell peppers for up to 3 days in the refrigerator. Allow to cool completely before placing in an airtight container to store in the refrigerator. You can reheat them in the oven or microwave in 30-second increments until heated to your desired level. If reheating in the oven, reheat at 350 degrees F for about 10-15 minutes or until heated to your desired level.

Tips and Tricks

• Save money with green bell peppers. We like to use a mixture of red, yellow, and green bell peppers, but you can save a noticeable amount by choosing only green bell peppers.
• Customize your stuffed bell peppers with the protein of your choice. Bacon, chicken, and andouille sausage are some good options just to name a few.
• Add some heat by choosing a spicy breakfast sausage or adding a dash of hot sauce.
• For consistent cooking, choose similarly sized bell peppers. Otherwise, some may be done prior to others.

Stuffed Bell Peppers FAQ

Other Keto Breakfast Recipes

• Keto Pancakes– These fluffy keto pancakes come out perfect every time! Enjoy three low-carb, gluten-free pancakes for less than 5 net carbs!
• Sausage Egg and Cheese Bites– The perfect on-the-go breakfast. They’re cheesy packed full of protein, and only have one net carb each!
• Ham and Cheese Chaffles– Requires just 5 ingredients and about 1 net carb each! This is an easy keto breakfast or snack recipe! 
• Low Carb Breakfast Casserole– This recipe is super filling and full of healthy ingredients! Tender mushrooms, peppers, onions, and kale pair perfectly with your favorite sausage, eggs, and cheese.
• Egg Bites– This Egg Bites Recipe is so much better than the coffee shop version! You only need a few ingredients to make these cheesy, bacon-filled egg bites that are perfect for weekly meal prep!

Yield: 6

Breakfast Stuffed Bell Peppers

Print

This Breakfast Stuffed Bell Pepper recipe is less than 5 net carbs per serving and packed full of protein and vegetables. Look no further for an easy, hearty breakfast recipe that is great for a weekday breakfast or your next family gathering!

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 7 minutes

Total Time 1 hour 17 minutes

Ingredients

• 3 large bell peppers, cut in half and seeds/pith removed
• 1 tbsp avocado oil
• ½ medium yellow onion, diced
• 1 lb breakfast sausage
• ½ cup sliced mushrooms
• 1 cup fresh spinach
• ½ tsp salt
• ¼ tsp black pepper
• 6 large eggs
• 1 ½ cup shredded mozzarella

Instructions

1. Preheat oven to 375 degrees and grease a 9x13 baking dish.
2. Heat the oil over medium heat, then add the diced onion and saute until translucent, about 2-3 minutes. 
3. Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted. 
4. Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture. 
5. Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.
6. After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired.

Notes

• Store leftovers in the fridge for up to 3 days. 
• I used red bell peppers but any color will work! Just make sure you get fairly large ones, otherwise, you’ll have leftover filling! 
• I used turkey sausage, but any breakfast sausage will work! 

Nutrition Information:

Yield:

6

Serving Size:

1 stuffed bell pepper
Amount Per Serving: Calories: 272Total Fat: 13.4gCholesterol: 247.8mgSodium: 930.1mgCarbohydrates: 6.7gNet Carbohydrates: 4.5gFiber: 2.2gSugar: 3.1gProtein: 30.6g

The post Breakfast Stuffed Bell Peppers appeared first on The Best Keto Recipes.

A healthy, low carb breakfast can be a challenge when following a low carb or keto diet. Especially when cooking for a larger group! We love this recipe because it is a healthy breakfast option packed full of flavorful vegetables and protein. It provides 6 servings, so it is perfect for a larger family or small gathering.

This recipe is also great for the picky eaters in your house. When preparing for kids, you can make it even better by using a cookie cutter to cut the eggs into fun shapes. Your kids can get a healthy serving of protein and vegetables and have a fun time doing it! While this recipe is a perfect choice for serving a larger group, it also works well to cut into smaller servings and then add to a biscuit, bagel, chaffle, etc. It freezes and reheats well so you can even make this ahead of time and thaw servings out as needed.

Why You Will Love This Recipe

• Kid-Friendly. This is a perfect, kid-friendly breakfast recipe. Make it even more fun by using a cookie cutter to cut out fun shapes!
• Easy. This recipe only requires a couple simple steps and a few common pantry staples.
• Make ahead of time. This recipe freezes well and can easily be made ahead of time. With 6 servings, there should enough for a large family breakfast or small gathering.

How to Make Sheet Pan Eggs

In addition to the ingredients listed above you will need a mixing bowl, spatula, and baking sheet. Here is a step-by-step guide for making these delicious sheet pan eggs!

Add Filling

Preheat oven to 350 degrees and generously grease a half-sheet baking sheet (13×18) with cooking spray. Arrange the cooked sausage, bell pepper, tomato, spinach, and green onions evenly around the baking sheet. This is a great recipe to customize so feel free to change things up and add different veggies you love.

Mix Eggs

In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the vegetables. Then, using a spatula or spoon, evenly distribute the egg mixture. Top with the cheddar cheese. 

Bake

Bake for 18-22 minutes, until the eggs are set and cooked through in the middle. Then cut into squares, and you are ready to serve!

Storage and Reheating Instructions

• Reheating Instructions: You can easily reheat the eggs in the microwave. Reheat for about 30 second then in 15-second increments until heated to your desired level.
• Refrigerator Storage: Cut into individual servings then allow to cool completely. You can then store the eggs in the refrigerator for up to 3 days in an airtight container.
• Freezer Storage: First, cut the leftover eggs into individual servings and wrap with plastic wrap. Then you can place the leftovers in a freezer safe container and store in the freezer for up to 3 months.

Sheet Pan Eggs FAQ

Other Sheet Pan Recipes

• Keto Sheet Pan Chocolate Chip Cookies
• Sausage Veggie Sheet Pan Dinner
• Garlic Butter Salmon and Broccoli Sheet Pan Dinner
• Sausage Broccoli Cheddar Sheet Pan Dinner

Yield: 6

Sheet Pan Eggs

Print

These Sheet Pan Eggs are a healthy breakfast with less than 4 net carbs per serving. With these step-by-step instructions, you can easily prepare a delicious breakfast that provides enough to feed a crowd!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 lbs cooked sausage (pork or turkey)
• 1 red bell pepper, diced
• 1 Roma tomato, diced
• 1 cup chopped baby spinach
• ¼ cup chopped green onion
• 12 large eggs
• ¼ cup whole milk OR heavy cream if keto
• 1 tsp garlic powder
• ¾ tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees and generously grease a half-sheet baking sheet (13x18) with cooking spray. 
2. Arrange the cooked sausage, bell pepper, tomato, spinach and green onions evenly around the baking sheet. 
3. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the vegetables, using a spatula or spoon to evenly distribute the egg mixture. Top with the cheddar cheese. 
4. Bake for 18-22 minutes, until the eggs are set and cooked through in the middle. Cut into squares and serve!

Notes

• If you don’t have a half-sheet baking sheet, you can divide this recipe between 2 smaller baking sheets (but not standard baking sheets). This is the pan I used. 
• Generously greasing the pan is 100% necessary so the eggs don’t stick. I would also recommend using a nonstick baking sheet if possible. 
• Leftovers keep well in the fridge for up to 3 days. You can also cut the omelet with cookie cutters for fun shapes for the kids! 
• Feel free to sub in bacon or ham instead of sausage. 

Nutrition Information:

Yield:

6

Serving Size:

1/6 of pan
Amount Per Serving: Calories: 250Total Fat: 16.8gCholesterol: 397.8mgSodium: 723.3mgCarbohydrates: 4.3gNet Carbohydrates: 3.3gFiber: 1gSugar: 2.3gProtein: 19.4g

The post Sheet Pan Eggs appeared first on The Best Keto Recipes.

Sausage and Veggie Breakfast Casserole

A good Low Carb Breakfast Casserole can make all the difference for a productive, busy day! This delicious casserole is full of onions, peppers, kale, mushrooms, and garlic for loads of nutrients and fresh flavor. Your favorite sausage (I chose turkey chorizo) adds just the right amount of moisture and spice, too. Add a little hot sauce and some melty cheddar cheese for the BEST breakfast!

Why you’ll love this recipe:

• Easy – This recipe requires a lot of chopping, but it’s very simple and flexible. Beginner cooks don’t need to worry about perfect knife skills, so this one is great for practice. Kids who love to be kitchen helpers will love whisking and pouring the eggs.
• Healthy – American breakfasts are often loaded with sugar, but this one is packed with veggies! The variety of ingredients gives you balanced nutrition and helps keep you full for MUCH longer than a few donuts would! It’s also gluten-free and low-carb.
• Meal prep friendly – Chopping all your veggies and cooking your sausage the night before will make this an easy dump-and-bake recipe in the morning! You can even freeze individual portions so you’ll have an easy, healthy breakfast ready to go anytime.

Low Carb Breakfast Casserole Ingredients

Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card at the bottom of the page.

• Sausage – I used turkey chorizo, but you can use breakfast sausage, Italian sausage, even chicken apple sausage for a sweeter flavor! Pork, turkey, or chicken sausage will work fine. You can cook this ahead of time to shave 10-15 minutes off breakfasttime in the morning!
• Yellow onion, red and green bell peppers, mushrooms, garlic, and kale – These nutritional powerhouses add tons of flavor and great texture to this casserole! You can easily use your favorite type of veggies to make this more convenient, too. Chopping these up ahead of time can help speed this recipe up in the morning, too.
• Large eggs – If cholesterol is a concern, feel free to replace some egg yolks with egg whites! Replacing ALL the egg yolks would change the texture quite a bit (more airy, not so rich or moist), though, so consider only replacing half.
• Plain Greek yogurt, milk, hot sauce, salt, and pepper – These combine with the eggs to keep the casserole moist and flavorful! I used almond milk, but you can use the milk of your choice (coconut milk would work great with chicken apple sausage). I used sriracha hot sauce, but this can be swapped out for your favorite, too.
• Cheddar cheese – Shredded. Feel free to replace with your favorite type of cheese or use a mixture of multiple flavors. 

You’ll need a baking dish and some spray oil or other grease for the dish. You’ll also need a large mixing bowl, a whisk and spatula, and an oven.

How to make a breakfast casserole low carb

This is a simple recipe that can be meal prepped to save time! Here’s a step-by-step guide with tips and suggestions. I have documented each step of this recipe so you can make the perfect hearty breakfast casserole at home!

Cook & crumble sausage

In a large skillet over medium high heat, cook your preferred ground sausage. Break up the meat as it cooks, crumbling it and ensuring it’s cooked through. Drain excess oil from the sausage, then transfer it to a large mixing bowl.

While the sausage is cooking, preheat the oven to 375 degrees F. Grease a 9×13 baking dish and set it aside.

Mix with vegetables

Add the diced onion and bell peppers, sliced mushrooms, minced garlic, and chopped kale to the mixing bowl with the sausage. Toss or stir with a spatula until veggies and meat are well mixed. Pour this combination into the greased baking dish.

Add egg mixture

Now that the bowl is empty, whisk together the eggs, Greek yogurt, milk, hot sauce, salt, and pepper. Fold in 3/4ths of the cheese, then pour this mixture over the sausage and vegetables in the baking dish.

Toss or fold the ingredients to distribute the cheese and coat everything in egg. Finally, top with remaining shredded cheese.

Bake casserole

Add the baking dish to the preheated oven and cook 40-45 minutes. Once cheese is melted and the eggs are completely cooked through, remove from the oven. Allow the casserole to sit for a few minutes, then serve!

What to serve with a breakfast casserole?

This breakfast casserole is super nutritious and can easily be served all on its own with sour cream, avocados, and maybe a few cherry tomatoes if you’d like! Add a keto coffee (we highly recommend this Peppermint Mocha Frappuccino) for a caffeine boost! Simple keto biscuits stretch this casserole even further and can be made ahead of time for your convenience.

More low-carb breakfast sides:

• Keto Pumpkin Spice Muffins (or pancakes)
• Cinnamon Rolls (or chaffles)
• Bacon Roses (okay, this one’s just for fun)
• Lemon Chia Pudding (or Strawberry Cheesecake Parfaits)
• Keto Breakfast Chaffle Toast

Store

Leftovers should be stored in an airtight container in the fridge up to 4 days. If you want it to last longer, wrap individual portions in multiple layers of plastic wrap, then freeze in a freezer bag. You can bake in an aluminum pan and freeze the entire casserole for a second meal, too! This makes holiday travel and visiting SO easy… Just bake and freeze weeks before, let it thaw in the fridge, and reheat in the oven when you’re ready!

Reheat

Individual portions reheat easiest in the microwave–Simply place on a plate and reheat in 30-second increments. To reheat the entire dish, place in the oven at 350 degrees F (covered to prevent too much browning) for about 10 minutes. Remove the cover in the final 2-3 minutes so the cheese can get nice and bubbly again.

If you love this breakfast casserole, you’ll love these low-carb recipes!

• Easy Keto Breakfast Casserole – This is a more kid-friendly, less nutritious, and lower-carb casserole option. Sausage, eggs, and cheese remain the star!
• Overnight Breakfast Casserole – If you want some veggies but not ALL the veggies, here’s a great compromise! Sausage, eggs, and cheese are paired perfectly with spinach and bell peppers.
• 5-Ingredient Keto Sausage Balls – Another great, low-carb option perfect for having company during breakfast. These are easy to make ahead of time and easy to share!
• Keto Sausage and Cabbage Breakfast Hash – Super simple and healthy; this is a great keto breakfast! This is easy to reheat, too, so feel free to make enough for the week.
• Chorizo Breakfast Scramble – If you don’t have the time for a casserole but want a spicy, egg-based breakfast, this is perfect for you!
• Spinach & Sausage Quiche – These always look so impressive and are perfect for a festive brunch! These make great midday snacks over the holiday season, too.
• Want more? Check this list for keto breakfasts or this list for the PERFECT low-carb holiday breakfasts (great for company).

Low Carb Casserole FAQs

Yield: 10

Low Carb Breakfast Casserole

Print

This Low-Carb Breakfast Casserole is the best way to start the day! This spicy breakfast recipe is healthy and super filling!

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Ingredients

• 1 lb breakfast sausage or chorizo*
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 oz sliced mushrooms
• 3 cloves garlic, minced
• 1 cup chopped kale
• 12 large eggs
• ½ cup low carb plain Greek yogurt
• ½ cup milk of choice
• 2 tbsp hot sauce (use your favorite!)
• ¾ tsp salt
• ½ tsp black pepper
• 2 cups shredded cheddar cheese, divided

Instructions

1. Preheat the oven to 375 degrees and grease a 9x13 baking dish. Cook and crumble the sausage in a large skillet, drain, then transfer to a large mixing bowl.
2. Add the onion, bell peppers, mushrooms, garlic, and kale to the mixing bowl with the sausage and toss to combine. Pour the vegetables into the greased baking dish.
3. In a large bowl (you can use the same one you just used for the sausage and vegetables), whisk together the eggs, Greek yogurt, milk, hot sauce, salt, and pepper.
4. Stir in 1 ½ cups of the cheddar cheese, then pour the egg mixture over the vegetables. Toss to coat the vegetables and sausage in the egg mixture.
5. Sprinkle the remaining ½ cup cheese over the casserole, then bake in the preheated oven for 40-45 minutes, until the cheese is melted and the eggs are cooked through. Serve!

Notes

*Shave 10-15 minutes from the cooking time if you cook and drain your sausage ahead of time!

• I used turkey chorizo, but you can use any type of ground sausage. Italian, breakfast, hot, even apple sausage would work for a spicy-sweet combination!
• This casserole is very nutrient-dense meaning that even a small portion will help fill you up!
• Delicious served with avocado, sour cream/Greek yogurt, and salsa.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

10

Serving Size:

1/10th
Amount Per Serving: Calories: 294Total Fat: 18.4gCholesterol: 287mgSodium: 801mgCarbohydrates: 5.7gNet Carbohydrates: 4.7gFiber: 1gSugar: 2.7gProtein: 25.6g

The post Low-Carb Breakfast Casserole appeared first on The Best Keto Recipes.

Today I’m coming at you with a delightful little treat we are obsessed with. I took my Classic Chaffle recipe and took it up a notch by adding a whole sausage patty on the inside! As if that isn’t enough I put the whole thing on a stick for the ultimate low-carb, grab-and-go breakfast! This is such a fun breakfast and it reheats and freezes perfectly so go ahead and make a double batch!

What are chaffles?

Chaffles are a term used to describe low-carb cheese waffles. Chaffles have become a major staple in a keto diet because they are super simple to make and very versatile. You can enjoy chaffles in the same manner you would enjoy traditional waffles. They also make excellent low-carb bread substitutes. It is how we always enjoy our favorite Keto Cheeseburgers. 

To make a basic chaffle, you simply combine shredded cheese, eggs, almond flour, and baking powder. This helps to achieve a nice bread-like texture. Personally, chaffles using only eggs and cheese are a bit too eggy to create that nice bread texture for my tastes.

Ingredients for Sausage Stuffed Chaffles

As always, this is a quick overview of the ingredients needed to make this easy low-carb breakfast recipe. For the complete, printable recipe simply scroll to the recipe card below. 

• Sausage: you can use any variety of sausage in patty form. This can be something you shape yourself or store-bought pre-pressed patties. Spicy, mild, or even chorizo will work in this recipe. 
• Almond Flour: this recipe requires super fine blanched almond flour. 
• Baking powder: this is used to provide lift and rise and helps create the bread-like texture. 
• Shredded Cheese: any variety of shredded cheese will work in this recipe. Each variety of cheese will result in slightly different results but all are excellent in flavor. I have used mozzarella, cheddar, Colby jack, pepper jack, and a mixture of some of these and everything has resulted in a great flavor and texture. 
• Eggs: you will want to use size large eggs for this recipe for the correct ratio. 
• Popsicle sticks: this is of course an optional step. This does not improve the taste or texture of the overall recipe, it just makes it nice and easy to get in and out of the waffle maker. And let’s be honest, food on a stick is more fun! 

How to make Sausage Stuffed Chaffles

This is possibly the easiest recipe ever! You need to follow three super simple steps. I have documented the entire process below so you can easily make these chaffle sticks at home. 

1. The first step is to carefully slide a popsicle stick into a raw sausage patty. That sounds easy enough, but here are a few things to keep in mind. You want to use raw, uncooked sausage patties for this recipe. I purchased already patted sausage, however, if you can certainly do this on your own you just need to make sure the width is around 1/4 inch so it cooks though. 
2. Combine the eggs, shredded cheese, almond flour, and baking powder in a mixing bowl. Once the mixture is completely combined set it aside. 
3. Lastly, plug in your handy dash waffle maker (I love this thing!), and when the light goes off you are ready to go! Add a small amount, about 1 tablespoon to the waffle maker. Next, place the sausage patty on the batter and lightly press down. Top with another tablespoon of waffle batter and close the machine. The waffle machine will steam a lot and the lid will slightly lift as the waffle rises. When the steam has stopped emitting from the machine (about 4 minutes) open the waffle maker and when the waffle is golden brown you can remove it from the machine. 

Serve

The only real thing you need to know about serving these amazing sausage chaffle sticks is that you need to let them cool slightly before you dig in! I enjoy these with mustard, but sugar-free maple syrup is also an excellent option and helps to give this dish “McMuffin” vibes. You can also serve this alongside scrambled or fried eggs for a protein-packed breakfast. 

Storage and Reheating

This recipe stores and reheats perfectly. To store extra chaffles simply place them on a wire rack and allow them to cool completely. Place them in an airtight container or bag and keep them in the refrigerator. To reheat place in the air fryer for 1 minute heated to 350 degrees. Alternatively, you can microwave in 30-second increments until warmed through. 

To freeze simply cool completely and place in a freezer-safe bag. The waffles can be frozen up to 3 months. To reheat place in the air fryer for 2 minutes heated to 350 degrees. Flip the chaffles and heat for 1-2 more minutes until warmed through. Alternatively, you can microwave for 60 seconds, then an additional 30-second increments as needed. 

Tips and Tricks

• Do not overfill the waffle maker. These small machines take very little batter. It is better to put less than you need than more than you need. 
• To make the perfect sausage stuffed chaffles it is important to keep the sausage patties the right size. If patting out your own sausage patties keep the width to 1/4 inch so it cooks completely. 
• Change up the flavor profile by using different variations of shredded cheese. 
• You can also add components to create a really amazing flavor combo. For example, add chopped jalapeños, green onions, and green chilies, or add your favorite all-purpose seasoning. 

Recipe FAQ

Other Chaffle Recipes

• Sweet Chaffles: packed with sugar-free white chocolate chips for a treat of around 1 net carb each.
• Pepperoni Pizza Chaffles: the perfect way to shake up breakfast or makes a quick and easy lunch!
• Keto Bacon Cheeseburger: seriously the best way to get your burger fix and keep things low carb.
• Breakfast Chaffle Toast: super quick and easy!

Yield: 6

Sausage Stuffed Chaffles

Print

These Sausage Stuffed Chaffles feature crispy, cheesy waffles stuffed with a perfectly cooked sausage patty! Each chaffle contains less than 2 net carbs and requires just 5 simple ingredients!

Prep Time 5 minutes

Cook Time 3 minutes

Total Time 5 minutes

Ingredients

• 6 sausage patties (uncooked, 1/4 inch thick)
• 3 large eggs
• 1 cup shredded cheese (any variety or mixture)
• 1/4 cup almond flour
• 1/2 teaspoon baking powder
• 6 popsicle sticks (optional)

Instructions

1. Carefully slide a popsicle stick into the sausage patty and set aside. See the images in the post if you are unsure how to do this.
2. Combine the eggs, shredded cheese, almond flour, and baking powder in a small bowl and mix well.
3. Preheat a Dash mini waffle maker according to the directions and lightly spray with cooking oil if needed.
4. Spoon 1 tablespoon of batter into the center of the waffle maker. Next, top with the sausage patty and 1 more tablespoon of the chaffle batter. Cook for 3-5 minutes until steam is no longer coming from the machine.

Notes

This is the waffle maker I used.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly
• 
  Dash Mini Maker

Nutrition Information:

Yield:

6

Serving Size:

Nutrition calculated per sausage stuffed chaffle
Amount Per Serving: Calories: 215Total Fat: 15.2gCholesterol: 139mgSodium: 312mgCarbohydrates: 2gNet Carbohydrates: 1.8gFiber: 0.2gSugar: 0.3gProtein: 13.7g

The post Sausage Stuffed Chaffles appeared first on The Best Keto Recipes.

Cabbage and Sausage Soup

It’s starting to cool down, so that means soup season is starting! This Cabbage and Sausage Soup is going to be exactly what you’re going to be craving all fall and winter long! Smoked sausage is combined with chopped onion, celery, bell pepper, carrots and cabbage to make a veggie packed soup that is low in carbs but high in flavor! You’re going to add in onion and garlic powder, paprika and oregano to give this soup a rich, herby flavor with minimal effort.

This cabbage soup has a large serving of both protein and fiber, so it will keep you full. There’s a large serving of vegetables in each bowl, so you can really feel good about feeding this to your family! And the best part about this meal- it’s the perfect weeknight soup!

This meal all cooks in one pot and is ready in only 20 minutes. So you can have this on the table in no time! This recipe is also great for making ahead of time or for keto meal prep!

Ingredients in Cabbage Soup

As always, here is a quick overview of the ingredients used in our Cabbage and Sausage Soup. For the complete recipe, just scroll to the bottom of the page.

• Smoked sausage- you could also use turkey, chicken, or andouille sausage
• Onion, celery, bell pepper, carrots, cabbage- chopped
• Broth- vegetable, beef or chicken
• Minced garlic, onion powder, garlic powder, paprika, and oregano

How do I make this Cabbage Soup recipe?

This smoked sausage soup is ready in only 20 minutes with 3 simple steps!

1. Heat a dutch oven (or large pot) to medium heat and brown your sausage.
2. Add the minced garlic, onion, celery, bell pepper and carrots. Cook for 4-5 minutes, stirring occasionally.
3. Stir in the broth, cabbage and spices. Simmer soup for 10-15 minutes and top with salt and pepper. Serve immediately.

Tips for the best Cabbage and Sausage Soup

• To make this recipe even faster, prep everything before hand! Chop up your sausage and veggies so that when you’re ready to cook, all you need to do is pop everything into your dutch oven!
• If you only have a large pot, that will work fine for this recipe. You may have to brown your sausage in stages, so that you can be sure you’re getting a good browning on all sides.
• If you wanted to use a different type of sausage, that would work fine! I also think this recipe would be good with ground beef or pork.

What should I serve with Sausage Soup?

One of the wonderful things about this soup is that it’s so filling- the large amount of veggies and protein will do that! But if you wanted to add some sides, I think Cheddar Garlic Keto Biscuits or Rosemary Garlic Keto Dinner Rolls would be delicious, but check out my list of Keto Bread Recipes for more yummy low carb bread recipes! You could also add a Keto Soup Topper to your sausage soup! 

How to Store and Reheat Soup

To store this soup, allow to cool and transfer to a plastic or glass container with an airtight lid and store in the fridge. This soup will stay fresh for up to five days. To reheat, you can either microwave in 30 second increments until hot enough for you, or on low heat on the stovetop.

Can I freeze this Cabbage and Sausage Soup?

Yes, you can! Allow this soup to cool completely and add to a freezer bag- I recommend using these bag rack holders to make the process much smoother. Lay on a sheet pan and allow the bags to freeze laying flat, so the bags will be easier to store. Once frozen, remove from the sheet pan. To heat from frozen, allow to thaw in the fridge overnight and then warm on the stove top. Do not refreeze.

Is this good for meal prep?

I love this recipe for meal prep. Simply prepare ahead of time and store in a microwave safe container so you can warm it up anywhere. This soup is hearty and filling and will keep you feeling full and satisfied!

More keto soup recipes

• Keto Cheesy Chicken Enchilada Soup
• 10+ Easy Keto Soups
• Keto Broccoli Cheddar Soup
• Easy Keto Chicken Soup

Yield: 8

Cabbage and Sausage Soup

Print

This Cabbage and Sausage Soup is the perfect way to warm up on a chilly night! This soup is rich, comforting and about 5 net carbs a bowl!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 5 minutes

Ingredients

• 16 ounce smoked sausage, sliced
• 1 tablespoon minced garlic
• 1/2 cup onion, chopped
• 1 cup celery, chopped
• 1 cup bell pepper, chopped
• 3/4 cup carrots, chopped
• 3-4 cups cabbage, chopped
• 32 ounces broth (vegetable, beef or chicken)
• 2 teaspoons EACH onion and garlic powder
• 1 teaspoon EACH paprika and oregano

Instructions

1. Heat a dutch oven or large pot to medium heat. Add the sliced sausage to the skillet, stirring occasionally until browned. (Optional: If you wish to remove some of the oil from the skillet use paper towels to blot the sausage and remove as much oil as desired.)
2. Add the garlic, onion, celery, bell pepper and carrots. Saute the vegetables, stirring occasionally for 4-5 minutes.
3. Stir in the broth, chopped cabbage and spices. Allow the soup to simmer (not boil) 10-15 minutes.
4. Add salt and pepper to taste. Serve immediately.

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Nutrition Information:

Yield:

8

Serving Size:

1 1/4 cups
Amount Per Serving: Calories: 206Total Fat: 15.2gSodium: 482mgCarbohydrates: 7.7gNet Carbohydrates: 5.5gFiber: 2.2gSugar: 3.6gProtein: 9.4g

The post Cabbage and Sausage Soup appeared first on The Best Keto Recipes.

Supreme Pizza Quesadilla

This Supreme Pizza Quesadilla is such an easy, comforting meal! It’s ready in about 10 minutes, and everyone in the house can customize the way they see fit. Under 8 net carbs for each quesadilla, you’ll love being able to enjoy your favorite pizza inside a buttery, crispy tortilla!

Interested in lowering the carbs even more? You can use Keto Zucchini Tortillas or even cheese wraps to make this a super low-carb Keto Quesadilla. This makes it possible to make this meal gluten-free, grain-free, lactose free (if using lactose-free cheese and Folio cheese wraps), and low carb!

This quesadilla is freezable and great for meal prepping, too. It’s so tempting to order a pizza on those busy weeknights, but having these Supreme Pizza Quesadillas in the freezer and ready to reheat makes it SO much easier to stick to your low-carb lifestyle!

What is on a Supreme Pizza?

Traditionally, a Supreme Pizza includes pepperoni, Italian sausage, bell peppers, red onions, mozzarella, and sometimes olives. I left the olives off of mine to match my favorite local Supreme Pizza, but it would also be great to add them!

How to make a pizza quesadilla

This recipe is SO easy! Butter a tortilla on one side, then lay it flat on a warm skillet. Top it with all the fillings and wait for the tortilla to become golden brown and the cheese to melt. Fold one side over the fillings and flip, then continue cooking until both sides are beautifully browned.

Are tortillas keto? 

Regular tortillas are not keto-friendly, and most are not gluten-free. Luckily, there are other options! Low carb tortillas (like Mission Carb Balance tortillas) have the same flour tortilla taste and texture with way fewer carbs! The nutritional information in the printable recipe card below was calculated using a Mission Carb Balance tortilla.

Unfortunately, those low-carb tortillas are not gluten-free, and they won’t work for people who calculate total carbs vs. net carbs. To reduce the carbs even further, you can meal prep and use these Keto Zucchini Tortillas! The large ones are just 2.4 net carbs (2.8 total carbs) and are gluten-free + grain free! For even fewer carbs, make a Keto Quesadilla using cheese wraps instead!

Can you make a quesadilla in an air fryer?

Yes, quesadillas are delicious in the air fryer! You can easily make this quesadilla in the air fryer with about 10 minutes of cooking at 370 degrees. For more details (and another delicious quesadilla recipe), check this post about Air Fryer Quesadillas.

Can you freeze quesadillas?

Yes, quesadillas can be frozen either before or after cooking! If you want to still cook it fresh, you can assemble the pizza quesadilla and wrap tightly multiple times with plastic wrap. Store in a freezer bag, and it’ll last about 3 months before the texture of the tortilla begins to change.

If you’ve already cooked the quesadilla, first allow it to cool completely, then wrap tightly multiple times with plastic wrap and store in a freezer bag. Read below for reheating instructions!

How to store and reheat a quesadilla

Quesadillas are best fresh, but you can easily store these in the fridge for later if you’d like! Allow your quesadilla to cool down, then store in an airtight container in the fridge up to 4 days. For freezer instructions, see the section above.

To reheat, you can use the microwave, skillet, oven, or air fryer. Depending on your preferences and whether you quesadilla was refrigerated or frozen, some methods may work better than others.

• Microwave – Quickest method, least crispy;
  reheat in 30-45 second bursts until cheesy is bubbly and fillings are warm.
• Skillet – Quick, crispy;
  cover and reheat in a medium-low skillet 4-5 minutes on each side. Covering helps the filling warm up quicker so that the tortillas don’t overcook.
• Air Fryer – Quick, crispy;
  Reheat at 300 degrees F for 5-6 minutes. Check to make sure the tortillas aren’t getting too crispy.
• Oven – Slowest method, crispy;
  cover and reheat in a 350 degree F oven for about 10 minutes. In the last 4-5 minutes, remove cover and allow the tortilla to crisp up.

What to serve with a Supreme Pizza Quesadilla

An easy side dish to serve with your Pizza Quesadilla is a Simple Arugula Salad with Parmesan or possibly a cute little Keto Salad Bowl. Some fun sides to also dip in the marinara could be Keto Mozzarella Sticks, Spinach and Cheese Bites, or Cheesy Keto Breadsticks! Adding a bowl of Homemade Pesto Sauce gives another great low-carb dipping option. Instant Pot Artichokes with a tasty butter sauce would be perfect, too!

More Keto Pizza Recipes

• Air Fryer Zucchini Pizza Bites – 5 net carbs
• How to make a Pizza Chaffle – 1.8 net carbs
• Keto Pizza Bagels – 4.6 net carbs
• Keto Pizza Skillet – 5.9 net carbs

Want more? Check out this list of 15+ Keto Pizza Recipes! On a chaffle, in a soup, stuffed in vegetables, made into bite-size puffs, enjoyed with a crispy crust… So many ways to have Pizza Night without the carbs!

Yield: 1

Supreme Pizza Quesadilla

Print

This Supreme Pizza Quesadilla is loaded with all your favorite classic pizza toppings! A low-carb tortilla keeps this recipe perfect for a pizza craving while on keto!

Cook Time 3 minutes

Total Time 3 minutes

Ingredients

• 1 large tortilla (low carb), lightly buttered or oiled
• 1/4 cup mozzarella cheese, shredded
• 6-8 pepperoni slices (depending on if you use small or large)
• 1/4 cup Italian sausage, cooked
• 2 tablespoons chopped bell pepper
• 2 tablespoons chopped red onion
• 1/2 teaspoon Italian seasoning
• 1-2 tablespoons low-carb marinara

Instructions

1. Heat a skillet to medium heat. Once warm, add a tortilla (butter side down).
2. Top the tortilla with meat, vegetables, cheese, and marinara.
3. Cook the tortilla 2-3 minutes until the tortilla is golden brown and the cheese is melted. Fold one side of the tortilla over the filling and flip.
4. When both sides are golden brown, remove from skillet, slice, and serve with warm marinara sauce.

Nutrition Information:

Yield:

1

Serving Size:

1 Quesadilla (nutrition calculated with a Mission Carb Balance tortilla)
Amount Per Serving: Calories: 371Total Fat: 25.5gCholesterol: 54mgSodium: 1214.7mgCarbohydrates: 23.8gNet Carbohydrates: 7.5gFiber: 16.3gSugar: 2.3gProtein: 23.9g

The post Supreme Pizza Quesadilla appeared first on The Best Keto Recipes.

BBQ Chicken and Smoked Sausage Skillet

This BBQ Chicken and Smoked Sausage Skillet is an incredibly delicious and easy keto dinner recipe! Tender chicken and your favorite smoked sausage are combined with Cajun seasoning, tons of veggies and a low carb BBQ sauce for a quick and easy dinner that is ready in just 20 minutes! Everyone at your table will love this flavorful meal, and you’ll love knowing that it’s only about 4 net carbs per serving!

This one pan dinner recipe is ready very quickly, serves a crowd and is a great healthy dinner idea. There’s a large amount of protein from the sausage and chicken and you’re going to get in a large serving of veggies. You can feel good about feeding this to your family! This keto recipe is also great for meal prepping- make a batch over the weekend and grab and go for an easy weekday lunch!

Ingredients in BBQ Chicken Skillet

As always, here is a quick overview of the ingredients used in our Chicken Skillet. For the complete recipe, just scroll to the bottom of the page.

• Smoked or Andouille sausage, chicken
• Green beans, cauliflower, bell pepper
• Minced garlic, olive oil
• Cajun seasoning, paprika, garlic powder
• BBQ sauce- use low carb if keto

How do I make this Smoked Sausage recipe?

This one pan dinner is ready in only 4 simple steps!

1. Add your sausage and veggies to a bowl and toss with olive oil and Cajun seasoning.
2. In a separate bowl, combine the chicken, olive oil, Cajun seasoning, paprika and garlic powder.
3. In a heated skillet, add your chicken. Allow to cook for 4 minutes, turning occasionally. Add the rest of your meat and veggies in a single layer and cook for 3 minutes. Stir and cook for an additional 3-4 minutes, or until everything is cooked through.
4. Drizzle with BBQ sauce and toss to coat. You can serve this with additional sauce if desired.

Tips for the best one pan skillet dinner

• Try to cut your chicken, sausage and veggies into a similar size so they all cook evenly.
• Use a meat thermometer to ensure that your chicken is cooked to 165 degrees
• If your skillet is large enough, try to cook everything in one single layer. This will make sure that everything gets a nice golden brown
• If you have some veggies that you need to use, add them to the meal! The carb count may change, so keep that in mind.
• Make sure to allow your chicken to cook before you add the other ingredients to the skillet- the chicken will take longer to cook than everything else

What should I serve with this BBQ Chicken?

One of the great things about this dinner is it’s really a main course and a side all in one! If you wanted to have other dishes on the table, I would recommend Roasted Cabbage, Zucchini with Parmesan or Stuffed Mushrooms.

Is this recipe good for keto meal prep?

This is a great keto meal prep recipe! Make ahead of time and keep in your favorite meal prep containers and just grab it out of the fridge on the way to work!

How to Store and Reheat this Smoked Sausage Skillet

To store this one pan dinner, place in a plastic or glass container with an airtight lid and store in the fridge. This meal will keep fresh for up to four days. To reheat, just warm in the microwave in 3o second increments until it’s hot enough for you. You can also warm up on the stove top.

Keto Dinner Recipes

• Spaghetti Squash Lasagna
• Air Fryer Shrimp
• Bacon Cheeseburger Bites
• Italian Sausage and Kale Skillet

Yield: 6

BBQ Chicken and Smoked Sausage Skillet

Print

This BBQ Chicken and Smoked Sausage Skillet is the perfect one pan dinner! This meal is loaded with veggies and protein and is about 4 net carbs!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 5 minutes

Ingredients

• 1 (14 ounce) package Smoked Sausage or Andouille Sausage, sliced
• 1 pound chicken, cut into cubes
• 2 cups green beans, trimmed and cut in half
• 2 cups cauliflower florrets
• 1 cup bell pepper, chopped
• 1 tablespoon minced garlic
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons Cajun seasoning*
• 1 teaspoon EACH paprika and garlic powder
• 1/4 cup BBQ sauce (low carb if keto, see notes below)
• *You can also use your favorite all purpose seasoning blend

Instructions

1. Combine the sliced smoked sausage and vegetables in a large mixing bowl. Toss with 1 tablespoon olive oil and 1 tablespoon cajun seasoning.
2. In another bowl add the cubed chicken, 1 tablespoon olive oil, the remaining cajun seasoning, paprika and garlic powder.
3. Heat a large skillet or griddle to medium heat. Spray with cooking oil.
4. Add the chicken to the skillet first (it takes longer to cook than everything else). Cook 4 minutes, turning occasionally.
5. Add the remaining meat and veggies to the skillet, trying to place everything in a single layer if possible.
   Cook the veggies 3 minutes without tossing, stir and cook an additional 3-4 minutes until the sausage and chicken have browned and cooked through and the vegetables are tender.
6. Drizzle the BBQ sauce over the skillet and toss to coat. Serve with additional BBQ sauce if desired.

Notes

Check out this low carb BBQ sauce.

Nutrition Information:

Yield:

6

Serving Size:

About 2 cups
Amount Per Serving: Calories: 315Trans Fat: 21gCholesterol: 55mgSodium: 1634mgCarbohydrates: 6.4gNet Carbohydrates: 4.3gFiber: 2.1gSugar: 2.8gProtein: 24g

The post BBQ Chicken and Smoked Sausage Skillet appeared first on The Best Keto Recipes.

Italian Sausage and Kale Skillet

This Italian Sausage and Kale Skillet is an incredibly delicious one pan meal! I love this keto dinner recipe because you can really feel good about feeding this to your family. There is a large serving of protein from the sausage and there are several servings of vegetables! This easy keto dinner recipe combines flavorful Italian sausage, aromatic garlic, heavy cream and fresh peppers, kale, onion and tomatoes!

This Italian Sausage skillet also comes together very quickly, while making a really impressive dish. Just brown the sausage and cook everything together in one pan and you are ready to go! This is the perfect weeknight dinner that everyone at your table will really enjoy! The flavors of the sausage and vegetables go so well together, and the creamy sauce really brings it all together!

Ingredients in Italian Sausage and Kale

As always, here is a quick overview of the ingredients used in our Sausage Skillet. For the complete recipe, just scroll to the bottom of the page.

• Italian sausage- I prefer this variety of sausage in this skillet since it has so much flavor!
• Minced garlic, tomato paste, heavy cream, salt and pepper
• Bell peppers, onion, tomato, kale

How do I make this Sausage Skillet?

You won’t believe how easy this dinner is to make! Just 3 easy steps and you are ready to serve!

1. Brown your sausage and drain the grease. Put your sausage to one side of the skillet (you can also remove it if your skillet is small).
2. Add your veggies and saute for about 5 minutes, or until the onion is tender and the kale is wilted.
3. Stir the tomato paste and heavy cream into the skillet until a nice sauce forms. Add salt and pepper and serve!

How many carbs are in this healthy dinner recipe?

There are only 6 net carbs in a very generous serving of this easy keto recipe! This meal is full of protein as well as fiber, so it will really fill you up and keep you going!

Tips for the best keto Italian Sausage recipe

• If you don’t enjoy pork, you could easily replace it with a ground turkey or chicken. I would recommend that you generously season the meat with Italian seasoning.
• You can buy bagged kale that already has the stems removed, making this dinner even faster!
• If you want your sauce to be a bit creamier, you can always add more heavy cream. Alternatively, if you prefer a lighter sauce, you can use half and half.

What should I serve with this Italian Sausage Recipe?

The first thing that comes to mind is bread! Of this list of 30+ Keto Bread Recipes, I’ve got to say that my favorite is probably the Red Lobster Copycat Keto Rolls or the Three Cheese Biscuits. Keto Mashed Cauliflower or Air Fryer Green Beans would also be delicious with this recipe! For dessert, try these No Bake Peanut Butter Bars or Bakery Style Keto Chocolate Chip Cookies!

More one pan recipes

• One Pan Tuscan Chicken (keto + low carb)
• Cheesy Fajita Chicken (keto + one pan)
• Keto Broccoli Cheddar Chicken
• One Pan Shrimp Creole (keto + low carb)

More easy healthy dinner recipes

• Asian Pork Tenderloin with Air Fryer Vegetables (keto + low carb)
• Chicken Fajitas (keto + low carb)
• Air Fryer Chicken
• Steak and Shrimp Skillet

Yield: 6

Italian Sausage and Kale Skillet (keto + low carb)

Print

This simple Italian Sausage and Kale skillet is a hearty one pan meal loaded with meat and vegetables! Enjoy a generous helping for just 6 net carbs!

Cook Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 pound Italian Sausage
• 1 tablespoon minced garlic
• 1 cup chopped onion
• 1 cup tomatoes, chopped
• 1 cup chopped bell peppers (any color)
• 3-4 cups chopped kale, stems removed
• 3 tablespoons tomato paste
• 1/4 cup heavy cream (+ more if you want it creamier)
• Salt and pepper to taste

Instructions

1. In a large, deep skillet brown the Italian sausage and drain off any grease. Push the sausage to one side of the skillet, or remove completely if your skillet is a little too small.
2. Add the garlic, onion, tomatoes, peppers and kale. Toss the vegetables and saute 4-5 minutes until the onions and tender and the kale has wilted.
3. Stir in the tomato paste and heavy cream until a sauce forms. Add salt and pepper to taste.

Nutrition Information:

Yield:

6

Serving Size:

About 1 1/2 cups
Amount Per Serving: Calories: 312Total Fat: 25gCholesterol: 62mgSodium: 564mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gProtein: 12g

The post Italian Sausage and Kale Skillet (keto + low carb) appeared first on The Best Keto Recipes.

Cajun Shrimp and Sausage Skillet

It’s no secret that I love simple, nutritious dinners. We had this Egg Roll in a Bowl earlier this week and these Sheet Pan Fajitas last week- I love these meals because they require very little prep, cooking time or clean up, all while helping me stick to my keto diet. This one pan meal is no exception! A generous serving is only 5.3 net carbs, making this a great keto dinner option!

Smoked sausage and buttery shrimp are combined with sweet bell peppers, tender zucchini and crunchy brussels sprouts in this perfect low carb meal! These ingredients are complimented by Cajun spices to make this meal pack a ton of flavor! You can easily cater this recipe to your personal preferences. Add more or less of the Cajun seasoning depending on how spicy you prefer your food, so you can be sure to please even your picky eaters!

One of my favorite things about this meal is how quickly it comes together. In only 20 minutes, this one pan meal is on the table. It doesn’t get much better than that! This dinner is perfect for busy weeknights. This Cajun shrimp recipe is also great for meal prepping- make a large batch over the weekend and then easily warm up for a healthy lunch!

Ingredients for Cajun Shrimp and Sausage

As always, this is a quick overview of the ingredients needed for this recipe. For the complete recipe just scroll to the bottom of the page.

• Sausage: Use your favorite variety, smoked sausage, andouille sausage or lower fat varieties such as chicken or turkey will also work in this recipe.
• Shrimp: thawed, peeled and deveined shrimp.
• Vegetables: Zucchini, Brussels sprouts, red bell pepper, red onion, minced garlic
• Other ingredients: extra virgin olive oil, Cajun seasoning.

You can increase or decrease the Cajun seasoning based on your preferred level of spice. You can replace it with your favorite all purpose seasoning, but I strongly recommend using at least a little of the Cajun seasoning. It adds a ton of flavor!

How to make this keto sausage recipe

This keto recipe is incredibly simple! Start by combining all of your ingredients in a large bowl, then coat them with olive oil and seasonings. Stir or toss to make sure every little piece is coated for a super flavorful meal.

Grab your skillet or griddle and warm it up on medium heat. Once it’s good and hot, spray with oil or other nonstick spray, then add your ingredients to the skillet. If possible, put it all in a single layer to get a perfect sear on each piece. If you can’t fit it in one layer, that’s okay, everything will still taste delicious!

Cook your veggies, sausage, and shrimp for 3 minutes, then stir and cook for an additional 3-4 minutes. Once the shrimp are pink and the vegetables are fork tender, the meal is ready to serve!

How long does this meal take?

Your whole family will love this easy weeknight dinner. From start to finish, this meal will be on your table in less than 20 minutes! This keto meal also provides a large portion of your day’s protein and fiber. This recipe is also great for keto meal prep- prepare on your weekend and enjoy all week long!

How many carbs are in this Cajun Shrimp?

A large serving of this keto skillet meal is only 5.3 net carbs! This is an excellent meal for low carb meal prep, it makes a ton and the carbs are kept at a minimum.

Tips for the best Cajun Sausage

• Arrange everything in a single layer, if possible. You can also cook in batches if you don’t have a large enough skillet. This is an excellent recipe for a griddle if you have one handy.
• You can easily double or triple this recipe if you’re cooking for a crowd!
• For extra flavor, you can marinate your shrimp using this recipe
• If you prefer your food to be extra spicy, step up the Cajun seasoning! If you prefer your food a little more mild, even a small portion of the seasoning will add an excellent flavor.

What should I serve with this one pan sausage and veggies?

I served this meal with some Keto Cheddar Garlic Biscuits, but these Keto Three Cheese Biscuits or Cheesy Zucchini Breadsticks would also be delicious! A Keto Salad Bowl or this Simple Arugula Salad with Parmesan are the perfect accompaniment to any dinner table. For dessert, try this easy Air Fryer Brownie, Lemon Cookies or Keto Brownies with Frosting!

How to Store and Reheat this Shrimp and Sausage recipe

To store, simply place in the fridge in a glass or plastic container with an airtight lid. This meal will keep fresh for up to five days. To reheat, just put in the microwave and warm in 30 second increments until your desired temperature is met. You could also warm on the stove top or in the Air Fryer.

More One Pan Meals

• One Pan Tuscan Chicken
• Asian Pork Chops with Sesame Broccoli
• Fajita Veggies
• One Pan Shrimp Creole

More easy keto recipes

• Air Fryer Chicken Legs
• Andouille Sausage Foil Packets
• Zucchini Nachos
• Bacon Wrapped Pork Tenderloin

Yield: 6

Cajun Shrimp and Sausage Skillet

Print

This Cajun Shrimp and Sausage Skillet is the perfect 20 minute dinner! This easy keto recipe is packed with smoked sausage, cajun shrimp and tons of vegetables!

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 (14 ounce) package Smoked Sausage or Andouille Sausage, sliced
• 1 pound thawed shrimp, peeled and deveined
• 2 cups zucchini, sliced
• 1 cup sliced Brussels sprouts
• 1 cup red bell pepper, chopped
• 1/2 cup red onion, chopped
• 1 tablespoon minced garlic
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons Cajun seasoning*

Instructions

1. Combine all of the ingredients in a large bowl and toss with olive oil and seasoning.
2. Heat a large skillet or griddle to medium heat. Spray with cooking oil. Add the meat and veggies to the skillet, trying to place everything in a single layer if possible.
3. Cook the veggies 3 minutes without tossing, stir and cook an additional 3-4 minutes until the shrimp is pink and cooked through and the vegetables are tender.

Notes

* Increase or decrease the Cajun seasoning based on your preference for spice. All purpose seasoning can also be used, but it won't be quite as flavorful.

Nutrition Information:

Yield:

6

Serving Size:

About 1 1/2 cup (1/6 of recipe)
Amount Per Serving: Calories: 321Total Fat: 21.7gCholesterol: 121mgSodium: 101mgCarbohydrates: 7gNet Carbohydrates: 5.3gFiber: 1.7gSugar: 3gProtein: 24g

The post Cajun Shrimp and Sausage Skillet appeared first on The Best Keto Recipes.

Andouille Sausage Recipe

This easy keto meal is going to be making a regular appearance on your table! Smoky andouille sausage is combined with fresh broccoli and crunchy cauliflower, seasoned with delicious Old Bay seasoning and topped with sharp cheddar cheese! Packed into a foil packet, this andouille sausage recipe can be made in the oven or on the grill. This is the ultimate easy recipe- there’s very little prep and virtually no clean up!

In only 20 minutes, you can have this andouille sausage recipe on the table! Pair with a Basil Whiskey Sour or a Keto Mint Julep and pretend you’re in the Big Easy! By using a classic Cajun meat, this meal delivers on taste without going heavy on the carbs. This andouille sausage recipe is perfect for camping, grilling or any night of the week!

What is Andouille Sausage?

Andouille sausage is famously associated with Louisiana and their amazing Cajun cuisine. This sausage is heavily spiced using pepper, onions, garlic, thyme and cayenne. The sausage is then smoked twice, giving it that recognizable flavor. Double smoking the sausage gives the meat a very even flavoring while providing a great undertone of smokiness.

This also levels out the spices within the meat, so while it is full of seasoning, you typically are not sweating after eating it! Andouille sausage is the signature meat used in dishes such as jambalaya or gumbo. In the US, andouille sausage recipes are generally made with pork butt, which is just the pork shoulder.

Is Andouille Sausage spicy?

Andouille sausage does have a kick to it, but since it’s double smoked, the flavor is balanced out. This means that while you will be able to taste the spice in the meat, most people won’t be overwhelmed by it. For reference, chorizo is considered to be the hotter of the two sausages. Of course, this is all relative to what your personal tolerance for spicy food is. But if you’ve ever had traditional Cajun sausage before, you’ve probably had andouille sausage!

How do you make Foil Packet Meals?

First, warm your grill to about 400 degrees. Fill your foil packet with your veggies, andouille sausage and sprinkle with your seasoning. Meet your foil and seal the edges tightly. Fold one more time, but be sure that you are leaving enough room in your foil packet for the heat to flow. Grill for 7 minutes, flip and cook for 7 more minutes.

Carefully open your foil packets (they will be hot!) and add your cheese. Seal the foil packet and add back to the grill and cook for 2-3 more minutes. Remove from heat and enjoy!

Can I make this in the oven?

Absolutely! This andouille sausage recipe works great in the oven. Prepare your foil packets as described above and seal, while being sure to leave enough room for air circulation. In a 400 degree oven, cook for 7 minutes and then flip and cook for 7 more minutes. Carefully open your foil packet and add your cheese. Seal and cook for 2-3 more minutes. Allow to cool before serving.

How many carbs are in this recipe?

This easy weeknight meal is packed with flavor. The spicy Cajun seasoning of the andouille sausage is complimented perfectly by the Old Bay. By putting everything into a foil packet, your veggies and meat will be cooked until tender, then sprinkled with cheddar cheese. This low carb recipe comes out to only 6.2 net carbs, making it perfect for your keto diet!

Other Foil Packet Recipes

• 12+ Easy Foil Pack Recipes
• Sausage Broccoli Cheddar Foil Packs (keto + low carb)
• Keto Sausage and Cabbage Foil Packs
• Foil Pack Green Beans

Yield: 4

Andouille Sausage Foil Packets

Print

These Andouille Sausage Foil Packets are loaded with cajun flavor! Enjoy grilled sausage, vegetables and cheese in a quick and easy foil packet recipe for about 6 net carbs!

Prep Time 5 minutes

Cook Time 17 minutes

Total Time 22 minutes

Ingredients

• 4 cups broccoli florets
• 4 cups cauliflower florets
• 1 teaspoon Old Bay Seasoning (or any other cajun blend)
• 1 (14 ounce) package Johnsonville Andouille Smoked Sausage
• 1 cup shredded cheddar cheese

Amount Per Pack

• 1 cup broccoli florets, 1 cup cauliflower florets, 1/4 teaspoon Old Bay, 1 cup sliced sausage, 1/4 cup of cheese

Instructions

1. Heat gas or charcoal grill to high heat, about 400 degrees.
   Cut 4 (12x12-inch) sheets of heavy-duty foil.
2. Fill each foil pack with 1 cup broccoli, 1 cup cauliflower, 1/4 teaspoon Old Bay and 1 cup of sliced sausage.
3. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
4. Place packs on grill, cook 7 minutes. Flip foil packs and cook 7 more minutes.
5. Carefully open packs and sprinkle each pack with 1/4 cup of shredded cheddar cheese. Using tongs tent the foil pack over the foil pack allowing the cheese to melt. Cook 2-3 more minutes and remove from heat.

Nutrition Information:

Yield:

4

Serving Size:

1 Foil Pack
Amount Per Serving: Calories: 460Total Fat: 37gCholesterol: 32mgSodium: 247mgCarbohydrates: 8.5gNet Carbohydrates: 6.2gFiber: 2.3gSugar: 2gProtein: 22g

The post Andouille Sausage Foil Packets appeared first on The Best Keto Recipes.