Keto Meatloaf

Annie — Mon, 17 Apr 2023 11:00:00 +0000

This Keto Meatloaf recipe is the perfect low-carb comfort food! You will love this easy dinner loaded with ground beef, vegetables, herbs, and a savory sauce!

Easy and Juicy Homemade Meatloaf

Meatloaf is one of the most comforting foods in the world. Unfortunately, most meatloaves are super dry and pretty bland and also filled with gluten. This keto meatloaf recipe solves all of those issues. This ground beef recipe isn’t dry at all and has so much flavor, with the addition of fresh herbs, onions, garlic, and a sauce that’s sweet and tangy. And this recipe uses almond flour in place of breadcrumbs, making it gluten-free and great for anyone following a keto diet.

This recipe has more flavor than most meatloaves, yet it’s still really easy to make. It’s packed with tons of different flavors and seasonings, but most of the ingredients are things that you probably already have at home. Next time you need a beefy keto-friendly meal, you’ve got to give this meatloaf a try.

Why You’ll Love This Gluten-Free Ground Beef Meatloaf

I make this keto meatloaf all the time. Here are some of the reasons why I know you’ll love it.

Storable. One of the best things about this recipe is that it tastes even better after it’s been sitting in the fridge for a day or two. So you can make a large batch and have leftovers all through the week.
Juicy. You’ve probably had plenty of meatloaves before that are too dry. It’s a common problem with meatloaf recipes. But this keto meatloaf solves that problem. The almond flour absorbs the juice from the beef and the applesauce, keeping the meatloaf moist and tender. Plus, the sauce on top of the meatloaf provides additional moisture.
Protein-packed. This is a great recipe for anyone who is keto, or even just anyone trying to eat a low-carb diet. There’s so much meat in a single serving, and not a whole lot else!

Ingredients for Meatloaf

Here are all the ingredients that you’ll need to make this sweet and tangy meatloaf. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.

For the Keto Meatloaf:

Ground Beef: you can use regular beef or lean beef.
Onion: I use a yellow onion for this recipe, but white and red onions will work fine.
Fresh parsley: adds flavor and depth to the dish.
Garlic: freshly minced garlic is best for this recipe.
Eggs: size large eggs
Applesauce: Make sure to use unsweetened and unflavored applesauce. This helps to keep this dish extra moist and ensures your meatloaf doesn’t dry out as it cooks.
Almond flour: you want to use blanched almond flour.
Spices: garlic powder, onion powder, dried oregano, kosher salt, and black pepper

For the Sauce:

Canned tomato sauce: be sure to use tomato sauce that doesn’t have salt added.
Apple cider vinegar: this balances the sweet and acidic ingredients used in the sauce.
Worcestershire sauce: adds the perfect kick!
Onion powder: helps to add depth and flavor.
Applesauce: make sure that the applesauce you use is unsweetened and unflavored.
Kosher salt: a true flavor maker.

How to Make Keto Meatloaf

This recipe is straightforward and easy to make. In addition to the ingredients listed above you will also need a mixing bowl, spatula, and loaf pan. This is really handy to help you get the meatloaf out of the pan, but it isn’t required. Ready to get started? Here is how we make the best Keto Meatloaf!

Mix the Seasonings

In a medium to large size mixing bowl combine the chopped onion, parsley, garlic, eggs, apple sauce, almond flour, and spices. Mix the ingredients until completely combined.

Add the Beef

Put the ground beef in the bowl with the seasonings, and mix until everything is well combined. This can be difficult to do with a spatula or spoon. If you need to use your hands to mix the ingredients. Remember, the key to a moist meatloaf is to make sure the wet ingredients are mixed well with the beef.

Add Mixture to Pan

Place the beef mixture in the loaf pan and smooth the meatloaf until it is flat on top. I love to use this loaf pan that has a handy tray. This means you can easily pull the meatloaf out of the dish, but it also helps to ensure the grease is drained away from the meatloaf. It is perfect for ensuring you aren’t serving a greasy dish.

Make the Sauce

Next, you need to make the sauce that spread over the top of the meatloaf. Some meatloaf sauces are super sweet because they are ketchup based. This sauce isn’t overly sweet. Instead it has a great savory flavor that really compliments the meat. To make the sauce add all of the sauce ingredients together in a bowl, and whisk to combine.

Top with Sauce and Bake

The final step is to spread the sauce over the top of the meatloaf and bake! Put the meatloaf in a 375 degrees F to the center of the oven and bake for 60-70 minutes, or until the meat is 165F in the middle. Remove the meatloaf from the oven and let it rest on a wire rack for 15-20 minutes before cutting and serving.

Serving Suggestions

This rich meatloaf is best served with some side dishes that bring new flavors to the table, like cheese or vegetables. Here are some of my favorite foods to serve with keto meatloaf.

Tips, Tricks, and Variations

Here are a few different ways that you can make this keto meatloaf perfect every time.

Mix with your hands. When mixing the seasonings into the ground beef, use your hands rather than a spoon. That will ensure that the seasonings are evenly spread through the meat. Make sure that your hands are thoroughly washed before and after, or use food-safe gloves.
Be flexible with the meat. This recipe calls for 2 pounds of ground beef. But since the meatloaf is really just beef and seasonings, you don’t need to be particular about the amount of meat you use. If, for instance, the container of beef at your grocery store is only 1.8 pounds, or a little more than 2 pounds, then that’s totally fine.
Room temperature eggs. For best results, use room-temperature eggs in this recipe. When eggs are at room temperature they mix better with other ingredients. That makes the texture of this meatloaf smoother.
Mix up the herbs. Fresh parsley goes so well with this recipe, but most other herbs do, too. If you want to add extra flavor to this meatloaf, just throw in some of your favorite herbs.
Change the meat. Ground beef is my favorite meat for meatloaf. But you can use other types of meat if you prefer, such as chicken, turkey, pork, veal, or lamb.

How to Store and Reheat Leftover Meatloaf

You can keep leftover keto meatloaf in the fridge for up to 4 days if you store it in an airtight container. To reheat, place the meatloaf in a pan, and drizzle a little bit of beef or chicken stock on top of it. Cover with aluminum foil, and bake in a 250F oven for 20 minutes.

Can This Recipe Be Frozen?

Yes, this is a great gluten-free meal to freeze. Store it in an airtight container and it will last in the freezer for 6 months. Thaw or defrost before reheating.

More Easy Keto Ground Beef Recipes

If you’re anything like me, then you just can’t get enough ground beef. If that’s the case, check out some of my other favorite beefy keto recipes.

Yield: 8 servings

Keto Meatloaf

This keto meatloaf recipe is juicy, tender, and packed with herbs and seasonings. It's gluten-free, easy to make, and stores very well.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the Meatloaf:

2 pounds ground beef (lean or normal)
1 medium onion, minced
2 tablespoons fresh parsley, chopped
3 cloves garlic, minced
2 large eggs, at room temperature
2 tablespoons unsweetened applesauce
1/2 cup blanched almond flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

For the Sauce:

1/2 cup no-salt added canned tomato sauce
1 1/2 teaspoons apple cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
2 tablespoons unsweetened applesauce
1/2 teaspoon kosher salt

Instructions

Preheat your oven to 375F and grease a 9x5-inch loaf pan. You can also line a pan with parchment paper that hangs over the edges, to make it easy to remove the meatloaf.
In a large bowl, add all of the meatloaf ingredients except the ground beef, and mix with a spoon.
Add the ground beef to the bowl and use your hands to mix everything together.
Transfer the meat to the loaf pan and smooth the top into an even layer.
Add all of the sauce ingredients to a mixing bowl (it can be the same bowl you used earlier) and whisk to combine.
Spread the sauce over the top of the meatloaf.
Bake the meatloaf in the center rack of the oven for 60-70 minutes, or until the internal temperature reaches 165F.
Cool the meatloaf on a wire rack for 15-20 minutes before slicing and serving. This will allow the meatloaf to firm up so it stays in one piece when slice it.

Notes

Store leftovers in an airtight container in the fridge for 4 days, or in the freezer for 6 months.
To reheat, add slices of meatloaf to a baking dish, and drizzle with beef or chicken broth. Cover with aluminum foil and heat in a 250F oven for 20 minutes.
The meat amount is not exact. It's totally fine if you have a little more or a little less than 2 pounds.
Lean beef will fall apart a little more easily than regular ground beef, but both work great.

Keto Cheeseburger Casserole Skillet

Annie — Sat, 04 Mar 2023 12:00:00 +0000

This keto cheeseburger casserole skillet is a rich and hearty dish packed with beef, bacon, and cheese, that only takes 20 minutes.

One-Pan Keto Cheeseburger Casserole

I’m a huge fan of casseroles. They’re so hearty, comforting, and filling. This keto cheeseburger casserole skillet is one of my favorite casserole recipes. It’s rich, full of melted cheese, and loaded with meat. It has all your favorite cheeseburger elements: ground beef, bacon, cheese, mustard, and onions. But because it’s a casserole rather than served on a bun, it’s keto-friendly.

It’s also super easy to make. This decadent dinner has a total time of only 20 minutes! That means you can whip it up after work in the middle of the week. This recipe tastes like a cheeseburger and casserole all in one so if you love burgers and casseroles as much as I do, then you’ve got to give this recipe a try.

Why You’ll Love this Cheesy Keto Dinner

I make this casserole skillet all the time. Here’s why I know you’ll love it as much as I do.

Quick and easy. The flavors in this cheeseburger casserole are complex. But making it is not. This recipe only uses ingredients that you likely already have in your fridge or pantry. And best of all, prep time is 5 minutes and cooking time is only 15 minutes!
Super rich. Sometimes a decadent and hearty meal is exactly what I’m craving. When that’s what I want, this recipe hits the spot. It has ground beef, bacon, cheddar cheese, and cream cheese. It’s packed full of rich ingredients.
Storable. I’m a big fan of having convenient meals. Not only is this recipe quick and easy to make, but it’s great for storing in the fridge or freezer. You can make a large batch of this keto cheeseburger casserole and have easy leftovers for a long time.
No mess. This is a one-pot meal. So you won’t be left with a messy kitchen after making this delicious dinner.

Ingredients Needed

Here’s everything you need to make this meaty and cheesy casserole recipe. Head to the recipe card at the bottom of the article to see the exact amounts for each ingredient.

Bacon: use your favorite variety.
Lean ground beef: you can also use ground turkey or chicken if you prefer.
Onion: I use a yellow onion for this recipe, but a white one will work too.
Tomato paste: A hint of tomato paste adds an authentic cheeseburger flavor.
Mustard: just like the tomato paste, the mustard helps add a true cheeseburger flavor. Don’t worry, it is not an overwhelming flavor.
Cream cheese: this lends to the richness of the dish and makes the texture ultra creamy.
Broth: Chicken or beef broth will work in this recipe.
Spices: Onion powder, Garlic powder, salt, and black pepper.
Cheddar cheese: For best results, grate your own cheese. However, pre-shredded will work fine, too.

How to Make Keto Cheeseburger Casserole Skillet

Here are the instructions to make this 20-minute cheeseburger casserole recipe. Scroll to the bottom of the page for the printable recipe card with instructions, ingredients, and the amounts.

Cook the bacon. Heat a skillet over medium heat, and spray it lightly with cooking spray. Add the chopped bacon and cook until it’s crispy. Remove the bacon from the pan and drain all but 1 tablespoon of the grease.
Sauté the meat and onions. Add the ground beef and onion to the skillet and cook until the meat is browned. Drain any remaining grease from the pan.
Make the sauce. Put the spices, broth, mustard, tomato paste, and cream cheese in the skillet. Stir until the cream cheese melts and turns into a sauce.
Add the bacon and cheddar. Turn the heat to low and place the cooked bacon and shredded cheddar cheese on top.
Finish cooking. Put a lid on the skillet and cook until the cheese is completely melted. This should take 5-7 minutes.

Tips for Success

Here are some of my favorite tricks and tips for making this cheesy casserole.

Really brown the meat. The secret to getting the best hamburger flavor is to brown the ground beef. Make sure your pan is sufficiently hot before adding the beef, and don’t stir it too often. Let the beef get a good color on it before you add the next ingredients. That ensures that the keto casserole skillet will have a super meaty flavor.
Use a large skillet. This recipe is pretty big. Make sure to use a skillet that is big enough to handle the job. The larger your skillet, the more surface area there will be to brown the meat and keep the casserole hot.
Get the cheese super melty. Because this casserole is cooked in its own sauce, you don’t have to worry about overcooking it. So make sure that you cook it for a sufficient time so that the cheddar cheese on top becomes runny and gooey.

What to Serve it With

You can eat this one-pot keto cheeseburger casserole skillet all by itself. But I like to serve it with a nice side dish or two to really make a complete meal. Here are some of my favorite foods to serve with this keto casserole.

How to Store and Reheat Leftover Cheeseburger Casserole

This dinner will last for up to 4 days in the fridge. Just make sure to store it in an airtight container. Reheat over medium heat for 5 minutes, or in a microwave on 80% power in 30-second increments.

Can This Recipe Be Frozen?

Yes! I love to freeze this casserole for easy meals. Store it in an airtight container and keep it in the freezer for up to 3 months. Thaw overnight or defrost in the microwave before reheating.

More Keto Ground Beef Recipes

If you loved this recipe, then don’t worry … there’s more where that came from! Here are a few more of my favorite keto-friendly ground beef dinners.

Yield: 4

Keto Cheeseburger Casserole Skillet

This rich and hearty one-pan keto cheeseburger casserole skillet is packed with ground beef, bacon, cream cheese, and cheddar cheese. It's a perfect weekday meal that only takes 20 minutes to make.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

4 slices of bacon, chopped into small pieces
1 pound ground beef or ground turkey
1/2 cup chopped onion (about half of one small onion)
2 tablespoons tomato paste
1 teaspoon mustard
2 ounces cream cheese
1/2 cup chicken or beef broth
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Instructions

Heat a large skillet over medium heat. Lightly spray with cooking spray.
Cook the chopped bacon until crisp, then remove from the skillet and set aside.
Drain off all of the bacon grease except 1 tablespoon. Add the ground beef and onion. Brown the meat and drain off any grease.
Add the tomato paste, mustard, cream cheese, broth, and spices. Stir until the cream cheese has melted and a sauce has formed.
Reduce the heat to low and top with the cooked bacon and cheddar cheese.
Cover the skillet and cook on low for 5-7 minutes until cheese is completely melted.

Notes

Store in an airtight container in the fridge for 4 days, or in the freezer for 3 months.
Reheat on the stove over medium heat for 5 minutes, or in a microwave on 80% power in 30-second increments.

Blueberry Cheesecake (keto, low carb)

Annie — Tue, 21 Feb 2023 12:00:00 +0000

This Blueberry Cheesecake features creamy vanilla cheesecake swirled with homemade blueberry sauce for the perfect keto dessert! Enjoy a slice with blueberry sauce and whipped cream for about 4 net carbs!

Keto Blueberry Cheesecake Bars

These creamy Blueberry Cheesecake Bars are such a delightful treat! Homemade blueberry sauce is swirled into a perfect creamy vanilla cheesecake! This easy cheesecake recipe is an impressive dessert that everyone will love!

These cheesecake bars can be frozen so you’ll be able to cook ahead of time and waste nothing! Grab a frozen cheesecake bar from the freezer, toss it into your lunch bag, and then it’ll be thawed by the time you’re ready for a mid-day treat.

Ingredients for Blueberry Cheesecake

Here’s a quick overview of what you’ll need for these cheesecake bars. As always, keep scrolling down to the printable recipe card for exact measurements.

Butter: I prefer salted butter, but feel free to use unsalted if you are watching your sodium. Butter should be melted to help hold the crust together.
Coconut flour: I do not recommend any flour substitution. Coconut flour soaks up more moisture than other flours, so you will not achieve the same texture with any substitution.
Monk fruit sweetener: If you prefer another sugar-free sweetener, that will work as long as it is the confectioner’s texture.
Egg: Size large, beaten. This helps keep the entire crust together.

Cream Cheese: Your cream cheese must be softened when mixing, or you will not be able to achieve the smooth, creamy cheesecake everyone loves.
Eggs: These work as a binder and add moisture for a decadent, rich cake.
Vanilla extract: Gives a well-rounded flavor that pairs perfectly with the blueberries.
Blueberries: Fresh blueberries are best. Frozen blueberries can add too much moisture, and they often can color the entire cheesecake bar blue/purple.

How to make Blueberry Cheesecake

These cheesecake bars are easy to make without adding a ton of carbs to your day! In addition to the ingredients listed above you will need an 8×8 pan, a saucepan, and a mixing bowl. Here’s a step-by-step guide to making keto Blueberry Cheesecake Bars.

Prepare oven and pan

First, preheat the oven to 350 degrees F and prepare your pan. Line the 8×8 pan with parchment paper or foil. This will help you pull the cheesecake out of the pan when you’re ready to cut them. Lightly spray with oil so that the bars don’t stick.

Make the crust

Grab a medium-sized mixing bowl and combine melted butter, coconut flour, granulated monkfruit, and egg to create your crust. Once it’s crumbly and well mixed, press into your prepared pan.

Make the Cheesecake Filling

In another medium-sized mixing bowl, add softened cream cheese, sour cream, egg, vanilla extract, and monkfruit. Using an electric mixer, beat the mixture until smooth. If you don’t have an electric mixer, you can mix by hand but it will take a long time and a lot of elbow grease. Be sure to get rid of any clumps of cream cheese is key to a creamy, rich cheesecake.

Make Blueberry Sauce

In a small saucepan add the blueberries, water, and sweetener. Bring the mixture to a simmer and reduce the heat to low. Allow the mixture to simmer for about 10 minutes, stirring occasionally until thickened. When the sauce is done it will resembled the second photo above.

Blend the Blueberry Sauce

This step is optional but recommended. Add the blueberry sauce to a blender or food processor and blend until smooth. This just creates a nicer texture and creates a pretty swirl.

Swirl

Once you’ve made the blueberry sauce and have allowed it to cool simply add the sauce in small spoonfuls all over the cheesecake. Use a knife or toothpick to swirl the blueberry sauce in the cheesecake.

Bake

Bake 40-50 minutes until the center of the cheesecake has set and is not jiggly. Pull from the oven and allow the cheesecake to cool completely before refrigerating. After chilling for at least 2 hours, pull from the fridge and slice into 12 bars.

Store

These cheesecake bars should be stored in an airtight container in the fridge. You’ll get the best texture when you eat them within 5 days of baking them.

Freeze

You can freeze these cheesecake bars separately after cutting for an easy grab-and-go dessert, or you can freeze the entire cheesecake for a beautiful full dessert later. Double- or triple-wrap your cheesecake (or individual bars) before storing in a freezer bag to prevent freezer burn. These are best eaten within 3 months.

If you like these Blueberry Cheesecake Bars, you’ll love these recipes:

Lemon Blueberry Cheesecake Bars – Take your love of blueberries, add a squeeze of lemon to brighten up the flavor, and give it a crumbly topping for an AMAZING dessert.
Triple Chocolate Cheesecake Bars – Talk about decadent! A delicious chocolate crust, chocolatey cheesecake, and an amazing sugar-free ganache.
Keto Chocolate Chip Cookie Cheesecake Bars – A delicious vanilla cheesecake layer between two tasty sugar-free cookie layers is the key to the perfect keto dessert!
Keto Strawberry Cheesecake Truffles – You will love having these stored in your freezer for a quick sweet treat that can make any day better.
20+ Delicious Keto Cheesecake Recipes – Whether you love fruit or chocolate, baked or no-bake, bars or full cakes, this list has just about every type of cheesecake recipe you could want!

FAQs about Keto Blueberry Cheesecake Bars

Are blueberries keto?

Most fruit can’t easily fit into the keto diet, but blueberries (when eaten in moderation) aren’t too bad on carbs! Each 1/4 cup of blueberries has 4.1 carbs (3.4 net carbs), so the cup of blueberries in this 12-slice recipe still keeps each cheesecake bar under 3 net carbs each.

Is cheesecake keto?

Most cheesecakes are not keto because they use sugar both in the crust and the cheesecake layer. To make this keto, I used granulated monk fruit in the crust and confectioners monkfruit in the cheesecake filling. You can find the nutritional information just below the recipe card.

How do you cleanly slice cheesecake bars?

First, pull the CHILLED cheesecake out of the pan using the parchment paper or foil you lined the pan with. Grab a long, non-serrated knife, and run it under hot water for several seconds, then wipe it dry.
Using the warmed knife, cut your bars, sort of wiggling the knife back and forth to prevent the knife from snagging on anything. Wipe down the blade after each cut for clean slices that look straight from a bakery.

Yield: 12 slices

Blueberry Cheesecake

These easy Blueberry Cheesecake Bars are the perfect keto dessert!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

Crust

8 tablespoons butter, melted
3/4 cup coconut flour
2 tablespoons confectioners monk fruit sweetener
1 large egg, beaten

Cheesecake Filling

2 (8 ounce) packages cream cheese, room temperature
1/2 cup sour cream
1 large egg, room temperature
3/4 cup confectioners monkfruit sweetener
2 teaspoons vanilla extract

Blueberry Sauce

1 1/2 cup blueberries
1/4 cup water
1/3 cup of confectioners monk fruit sweetener

Instructions

To make the blueberry sauce heat the berries, water, and sweetener in a small saucepan over medium heat. Once the sauce is simmering reduce the heat to low and allow it to reduce, stirring occasionally, for about 10 minutes. When the sauce has thickened remove from heat and set aside.
OPTIONAL: if desired, blend the blueberry sauce until smooth using a blender or food processor.
Preheat the oven to 350 degrees F. Line an 8x8 pan with foil or parchment paper, and lightly spray with oil.
In a mixing bowl combine the melted butter, coconut flour, sweetener and egg to make a crust. Press into the prepared pan, set aside.
In a mixing bowl combine the softened cream cheese, sour cream, egg, vanilla extract and sweetener. Beat with an electric mixer until smooth.
Pour the cheesecake batter into the prepared pan.
Using a small spoon add HALF the blueberry sauce in small scoops all over the cheesecake. Use a knife or toothpick to swirl the sauce.
Bake at 350 degrees F for 40-50 minutes until the cheesecake has set. Allow the cheesecake to cool completely before refrigerating.
Slice the cheesecake and serve with the remaining blueberry sauce and whipped cream.

Notes

It is very important to reserve part of the blueberry sauce. If you add all of the sauce to the cheesecake it will be too much liquid and the cheesecake will never set.

Steak and Shrimp Skillet

Annie — Tue, 26 Jul 2022 11:00:43 +0000

Try this Steak and Shrimp Skillet for an easy, impressive meal! This keto steak recipe is ready in less than 20 minutes and has just 4 net carbs per serving!

Steak and Shrimp

Steak and Shrimp are one of those great flavor combinations that many of us reserve for special occasions. Also called Surf and Turf, steak and shrimp is quite impressive and may seem a bit out of reach for a weeknight dinner. However, this one pan, 20 minute recipe is sure to change your mind. This dish also features tender asparagus, peppers and zucchini, making it a complete, well rounded meal!

Steak and Shrimp Skillet Ingredients

As always, this is a quick overview of the ingredients you will need for this recipe. To get the complete recipe just keep scrolling. For this steak recipe you will need:

Steak tips, or 1 inch cuts of your favorite steak
Deveined, shelled and thawed shrimp
Vegetables: asparagus, bell peppers, onions, zucchini
Other ingredients: extra virgin olive oil and cajun seasoning or your favorite all purpose seasoning blend.

How to make Surf and Turf?

You won’t believe how simple this recipe is. First, just combine all of your ingredients in a large bowl and coat with olive oil and your seasonings. Heat a large skillet or griddle to medium high heat and add nonstick spray. Add your seasoned ingredients to the hot skillet.

Try to align everything in one layer, if you can. Cook for three minutes, stir and then cook for an additional 3-4 minutes, or until the shrimp is pink and the veggies are fork tender.

How do I know when steak is done?

The cook time is determined by your preferred cut. The most reliable way to monitor your steak is to use a meat thermometer to ensure it has reached your preferred level of doneness. Here’s a simple guide to temperatures and doneness:

Medium Rare: 135 degrees F or 57 degrees C
Medium: 145 degrees F or 63 degrees C
Medium Well: 150 degrees F or 66 degrees C
Well: 160 degrees F or 71 degrees C

Tips for the Best Steak and Shrimp

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 stove top griddle, or an outdoor Blackstone griddle if you have one handy.
You can easily double or triple this recipe if you’re cooking for a crowd! Just remember, you will have to cook in batches.
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

How to Store and Reheat Steak and Shrimp

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 three 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

Keto Recipes

Yield: 6

Steak and Shrimp Skillet

Ingredients

1 pound steak tips, or 1 inch cubes of your favorite cut
1 pound thawed shrimp, peeled and deveined
2 cups zucchini, sliced
1 cup asparagus, sliced
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

Combine all of the ingredients in a large bowl and toss with olive oil and seasoning.
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.
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

Cooking Guide for Steak

Medium Rare: 135 degrees F or 57 degrees C
Medium: 145 degrees F or 63 degrees C
Medium Well: 150 degrees F or 66 degrees C
Well: 160 degrees F or 71 degrees C

Nutrition Information:

Yield:

Serving Size:

About 1 1/2 cup
Amount Per Serving: Calories: 321Total Fat: 15.6gCholesterol: 173mgSodium: 1106mgCarbohydrates: 6.4gNet Carbohydrates: 4.7gFiber: 1.7gSugar: 3.1gProtein: 39g

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

Keto Broccoli Cheddar Soup with Chicken

Annie — Fri, 12 Nov 2021 18:33:41 +0000

Each generous serving of this Keto Broccoli Cheddar Soup with Chicken has about 4 net carbs! This is the perfect easy, cheesy low carb soup recipe!

I love fall. Chunky sweaters, football and it always smells like a fire outside. One of my other favorite things about fall is the FOOD. I’m obsessed with the flavors of fall but even more so, I love the warmth that fall foods seem to give you from the inside out. Y’all know what I’m talking about, right? Fall foods are just so….comforting. When I decided to start my keto journey, it was earlier in the year. When fall came around, I knew I had to make my favorite fall foods keto friendly.

I’ve made a Keto Chili, Keto Chicken Tenders, White Chicken Chili and Easy Keto Sausage Stuffing all succumb to my keto requirements- high on flavor, low on carbs. But we all know that ultimate fall favorite- Broccoli Cheddar Soup.

Broccoli Cheddar Soup is, in my opinion, the perfect food. Filling, warm soup that melts in your mouth as you eat it? Perfection. And this Broccoli Cheddar Soup with Chicken is no exception.

Ingredients for Keto Broccoli Cheese Soup

The soup is naturally low-carb, vegetarian and keto-friendly. Also, this is a one-pot meal that comes together in about 20 minutes!

Butter
Vegetables: Onion, Garlic and Broccoli
Chicken Broth
Shredded Chicken
Cheese: Cream Cheese, Cheddar Cheese
Heavy Cream
Salt and Pepper to taste

How to Make Keto Broccoli Cheese Soup?

Melt the butter in a dutch oven or stock pot over medium heat. Sauté the onion and garlic for about 2 minutes until the onions are translucent.
Add the finely chopped broccoli (remember, no big pieces!) and pour in the chicken broth. Stir and cover, reduce the heat to medium low and allow the broccoli to simmer about 15 minutes or until tender.
Stir in the cubbed cream cheese, shredded cheddar cheese and heavy cream. Continue stirring until the mixture is smooth and the cheese has melted.
Fold in the shredded chicken and add salt and pepper to taste!

Can you meal prep Broccoli Soup?

This Broccoli Cheddar Soup is perfect for meal prepping and stores and reheats well. Your whole family will love this keto-friendly soup! Remember, the dairy will separate as it cools. So stir your chilled soup well, microwave in 30 second increments until warmed through and stir well again.

Can I freeze this soup?

Dairy does not freeze well, so you can prepare this dish without the cream cheese, heavy cream and cheddar and freeze. When removing from the freezer, allow to thaw at room temperature until you can squeeze it from a freezer bag. Heat over medium low heat and add the cream cheese, cheddar and heavy cream. When the soup is smooth and heated through, serve.

What to Serve with Broccoli Cheddar Soup

We all know what a delicious soup needs- bread! Fortunately, there are many low carb bread options! These are some of my most delicious keto-friendly soup sides for you:

Other Broccoli Cheddar Recipes

Broccoli and cheddar is a flavor combination that never gets old. Here are a few of my favorite recipes!

Yield: 8

Keto Broccoli Cheddar Soup with Chicken

Each generous serving of this Keto Broccoli Cheddar Soup with Chicken has about 4 net carbs! This is the perfect easy, cheesy low carb soup recipe!

Cook Time 20 minutes

Ingredients

1 tablespoon butter
1/2 cup onion, finely chopped
3 cloves garlic, finely chopped
12 ounces broccoli, finely chopped
32 ounces chicken broth
8 ounces cream cheese
3 cups chicken, cooked and shredded
2 cups shredded cheddar cheese
1/4 cup heavy cream
salt and pepper to taste

Instructions

Melt the butter in a dutch oven or stock pot over medium heat. Sauté the onion and garlic for about 2 minutes until the onions are translucent.
Add the finely chopped broccoli (remember, no big pieces!) and pour in the chicken broth. Stir and cover, reduce the heat to medium low and allow the broccoli to simmer about 15 minutes or until tender.
Stir in the cubbed cream cheese, shredded cheddar cheese and heavy cream. Continue stirring until the mixture is smooth and the cheese has melted.
Fold in the shredded chicken and add salt and pepper to taste.

Nutrition Information:

Yield:

Serving Size:

1 1/4 cup
Amount Per Serving: Calories: 336Total Fat: 24gCholesterol: 110mgSodium: 757mgCarbohydrates: 5.6gNet Carbohydrates: 4.3gFiber: 1.3gSugar: 1.9gProtein: 23.6g

The post Keto Broccoli Cheddar Soup with Chicken appeared first on The Best Keto Recipes.

Jalapeño Popper Chicken Skillet (keto + low carb)

Annie — Tue, 31 Aug 2021 11:00:13 +0000

This easy Jalapeño Popper Chicken Skillet is a satisfying cheesy, low carb casserole! At under 3 net carbs per serving this will be a new favorite!

My week has been insane. Do you guys ever just have weeks like that? Where you can’t catch a breath? It all started with one of our dogs. Bless her heart, she just will never learn that skunks do NOT love her back!

So there I was on a Sunday night, 9 p.m., hosing and washing this 110-pound stink bomb. Promising for the rest of the week, right? Things never really went up from there. I was putting out fires left and right.

To top it all off, I still had to feed myself and Mr. Maebell! Don’t get me wrong, Mr. Maebell can make a great burger or steak, but sometimes I’m just not feeling that.

So after another whirlwind of a Wednesday, I whipped up this Jalapeno Popper Chicken Skillet. I wanted something fast, easy and packed with flavor and… I nailed it, y’all.

This Chicken Skillet recipe is packed with cheddar and jalapenos, but still keeps me on my keto diet, which I love. It also comes together in one pan, which is the dream, right?

Ingredients for Jalapeno Popper Chicken Skillet:

Cream cheese and cheddar combined with Jalapenos bring this easy skillet meal to the table with everyone’s forks ready to go. You could also easily meal prep this recipe to make it beforehand!

Bring your family together over this one pan keto meal that everyone will love! We paired it with this Cilantro Lime Cauliflower Rice and everyone cleared their plates! No leftovers in this house! To make this recipe you will need:

Butter: salted or unsalted
Minced Garlic and Jalapeño: be sure to seed the jalapeños!
Almond Milk and Heavy Cream: if not keto, regular milk works fine for this recipe.
Cream Cheese: regular or reduced fat.
Spices: chili powder, cumin, onion powder, salt and pepper
Shredded Cheddar Cheese: Colby-Jack or another variety if you prefer.
Shredded Chicken: You can use a rotisserie chicken or leftover chicken. I meal prep shredded chicken with this slow cooker recipe.

How do you make Jalapeno Popper Chicken?

To start this easy dish, heat a large skillet over medium heat. When hot, add butter, garlic, and jalapeno, then sauté.

Next, pour in your almond milk, cream, cream cheese, spices. Once everything is mixed well, add your cheddar cheese and stir until it creates a beautiful, melty, cheesy sauce.

Finally, stir in shredded chicken to get the entire mixture well combined. Top with more cheese, cover the skillet, and reduce heat to low. Allow mixture to simmer 10 minutes or until the cheese has completely melted.

Is this a good recipe for keto meal prep?

Yes, this is a great recipe for meal prepping! It’s not a freezer meal, but it does have several components that can be prepared anywhere from 1-7 days before you plan to eat the dish. This will help save you time and a bit of sanity if your week is like mine!

If you have a “meal prep day,” all you need to do that day is cook/shred your chicken and make your sauce. Cooked chicken will last 3-4 days in the fridge, and this sauce will be good for a week. Having these two parts ready to go means this meal can be on the table in less than 20 minutes!

You can buy and shred a rotisserie chicken if you’d like. This Slow Cooker Shredded Chicken cooks in 4-8 hours with little-to-no effort and is a perfect base recipe for casseroles, wraps, and skillets like this one!

You could also pack a TON more flavor into this dish if you’d like to grill the chicken instead! This Grilled Jalapeno Lime Chicken would pair perfectly with the flavors we’re adding here!

What should I serve with this Keto Jalapeno Popper Chicken?

One of the best things about this recipe is the creamy, cheesy sauce! You definitely want to pair this with a side that can soak up all this flavor and make it even better.

For that, my top recommendation is this Cilantro Lime Cauliflower Rice. It perfectly complements the jalapeno and cheese in this dish! Here are some of my other favorite keto sides for this:

Veggie Fries: You could use Zucchini, Green Beans, or even Carrots!
Low-Carb Biscuits: I LOVE these Three-Cheese Biscuits, but the crunch of these Bacon Cheddar Chive Biscuits is excellent, too!
Roasted Vegetables: Crispy roasted veggies would be perfect to dip in this sauce! I’m thinking Broccoli, Cauliflower, or Brussels Sprouts (or even Radishes!)

How to Store and Reheat this Keto Chicken Recipe:

This one is super simple! Just keep the leftovers in an air-tight container in the fridge up to 4 days. Reheat in the microwave in 30-second intervals, stirring and checking before heating again.

More Quick Keto Dinners:

Need more recipes? Here are 20+ Quick Keto Meals!

Yield: 6

Jalapeno Popper Chicken Skillet (keto + low carb)

This easy Jalapeno Popper Chicken Skillet is a satisfying cheesy, low carb casserole! At under 3 net carbs per serving this will be a new favorite!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1 tablespoon butter
1 tablespoon minced garlic
1/2 cup jalapeño, seeded and chopped
1 cup unsweetened almond milk
1/4 cup heavy cream
3 ounces cream cheese
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1 cup shredded cheddar cheese
5 cups shredded chicken
1/2 cup shredded cheddar cheese (for topping)

Instructions

In a large skillet over medium heat melt the butter, add the garlic and jalapeño and sauté at least one minute.
Add almond milk, heavy cream, cream cheese, spices and 1 cup of the cheddar cheese. Whisk mixture until it is smooth andj cheese has melted.
Stir in shredded chicken and top with remaining cheddar. Reduce heat to low, cover and simmer 10 minutes.
Garnish with chopped green onions, additional jalapeño slices or avocado.

Classic Keto Whoopie Pies

Annie — Wed, 20 Jan 2021 18:43:50 +0000

These Classic Keto Whoopie Pies feature a soft, chewy cookie with light and fluffy vanilla filling! These low carb treats are less than 5 net carbs each, and naturally gluten free!

Our family just hit the 15 year mark for following a gluten free diet. When my now husband was diagnosed with Celiac we were just a couple kids in high school. We lived in a very small, rural town and finding gluten free groceries was nearly impossible, it just wasn’t common like it is now.

One of the things we missed most in the first few years were the easy, convenient sweets like a good old Little Debbie, or a Hostess treat! Overtime we have found plenty of ways to satisfy our sweet tooth on not just a gluten free diet, but a low carb diet to boot!

These Classic Keto Whoopie Pies are nothing short of a miracle. They are soft, sweet and under 5 net carbs each! This is one low carb dessert recipe you will make over and over again!

Ingredient Needed for Keto Whoopie Pies

You will find the full recipe and instructions at the bottom of this post in the recipe card, but a quick overview of the ingredients you will need are:

Almond flour
Coconut Flour
Cocoa Powder
Baking Soda
Baking Powder
Salt
Granular Monkfruit Sweetener
Butter
Egg
Sour Cream
Vanilla Extract

How do you make classic whoopie pies?

This recipe is comprised of a few simple steps.

The first thing you need to do is prepare the chocolate cookie dough and chill the mixture at least two hours, though I suggest chilling overnight for the best results.
The next step is to bake the cookies and allow them to cool completely. This is very important because if you add the frosting to a warm cooking it will melt and ooze out.
Lastly, make the frosting and give it a quick taste. Some people like their frosting sweetener, or flavored more strongly, make sure the filling is how your family likes it and adjust accordingly. Once the filling is perfect pipe or spread the filling along the bottom of one of the cookies, and sandwich another cookie on top.

How do you get the cookies thin to make perfect whoopie pies?

The key to a perfect whoopie pie in my opinion is just the right amount of cookie and filling. You do not want two thick cookies because it would be difficult to eat. Instead, you want two thinner cookies.

To achieve thinner, uniform cookies, we use a slightly unconventional method. During the cooking process we remove the cookies from the oven and drop the entire sheet pan of cookies onto the countertop several times from a height of about 4 inches. I know it sounds odd, but it creates the perfect thin, chewy cookies and they all spread at exactly the same rate, making them uniform for the whoopie pies.

How many carbs are in each?

This recipe makes 12 delicious cookie sandwiches! These keto cookies have just 4.8 net carbs each, you can find the full nutritional information in the recipe card below.

Can you freeze homemade whoopie pies?

These whoopie pies can be made ahead of time because they freeze beautifully. Simply store in a sealed freezer bag and allow them to thaw at room temp.

Other Low Carb Dessert Recipes

Yield: 12

Classic Keto Whoopie Pies

These Classic Keto Whoopie Pies feature a soft, chewy cookie with light and fluffy vanilla filling! These low carb treats are less than 5 net carbs each, and naturally gluten free!

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 8 hours

Total Time 8 hours 30 minutes

Ingredients

Chocolate Cookies

2 cups almond flour
1/4 cup coconut flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated monkfruit sweetener
1 large egg
1/2 cup sour cream
1 tsp vanilla extract

Vanilla Filling

2 ounces cream cheese, softened
1 tablespoon butter
2 teaspoon vanilla extract
2 cups confectioners monkfruit sweetener (add 1/2 cup at a time to get your desired consistency and sweetness, you may use slightly more or less depending on your preference)
1-2 tablespoons almond milk or heavy cream (use only as needed to thin your frosting to your preference)

Instructions

In a large mixing bowl whisk together almond flour, coconut flour, baking powder, baking soda and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended. Mix in the egg, sour cream, and vanilla extract.
With mixer set on low speed slowly add in flour mixture and mix until combined.
Wrap the dough in plastic wrap and shape each into a round disk. Chill for a minimum of 2 hours, preferably overnight.
When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a 1 inch cookie scoop and place on a silicone lined baking sheet.
Bake for 4 minutes and remove the pan from the oven. CAREFULLY drop the pan onto your countertop from the height of about 4 inches. Repeat this step 4-5 times. By dropping the pan the cookies will spread and thin to create a perfectly chewy cookie.
Place the cookies back in the oven and bake an additional 5-6 minutes. Remove from the oven when the center is still slightly undercooked, it will finish baking as it cools.
Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.
To make the frosting: Combine the cream cheese, butter, vanilla, peppermint extract and 1/2 cup of the powdered sugar to a mixing bowl and beat with an electric mixer. Add 1/2 cup of the sweetener at a time until it reaches your desired consistancy and sweetness. Use 1-2 tablespoons liquid to thin as needed.
Pipe or spread the frosting onto the bottom of one completely cool cookie and top with another cookie.

Notes

Step 6 may cause some confusion, so let me elaborate. You can skip this step if you wish and you will get nice fat sugar cookies. The whoopie pies will be just as delish, but two cookies sandwiched together is a mouthful.
To get the traditional whoopie pie consistancy you want thinner, chewy cookies. By dropping the pan onto your counter top a few times it allows the cookies to spread just enough, but still stay uniform in size.

Easy Keto Breakfast Casserole

Annie — Thu, 12 Nov 2020 17:35:51 +0000

This Keto Breakfast Casserole is loaded with sausage, cheese, and scrambled eggs atop a low-carb almond flour crust! This filling casserole is just 1.2 net carbs per slice.

This warm, hearty and family-friendly breakfast dish is the perfect keto crowd-pleaser for the upcoming holiday season.

Featuring a delightful almond flour, low-carb crust packed with sausage, smooth cream cheese, scrambled eggs and sharp cheddar, you needn’t give up the simple pleasure of a tasty and filling breakfast on your keto diet.

What’s more, this dish is great for meal prep and can easily be stored in the refrigerator, allowing you to fuel yourself properly even on your busy days.

Ingredients Needed for Keto Breakfast Casserole

This low-carb breakfast casserole features a homemade keto crust and a cheesy sausage egg filling. Here’s what you’ll need for this recipe:

Mozzarella cheese
Cream cheese
Almond flour
Sausage
Eggs
Shredded cheddar cheese

How to Make Keto Breakfast Casserole

This is a low-carb spin on the classic sausage cream cheese crescent roll casserole we all know and love. You can make this cheesy keto sausage breakfast casserole in just three easy steps:

Mix together mozzarella cheese, cream cheese, almond flour, baking powder and a beaten egg white together until a soft dough forms. Press the dough into a 9×13-inch baking dish.
Combine the cooked sausage with the cream cheese and spread over the crust. Top with soft scrambled eggs and shredded cheddar.
Bake at 350 degrees F for 20-25 minutes.

How to Reheat Keto Breakfast Casserole

Breakfast casserole is easy to reheat in the oven or microwave.

Oven: Preheat it to 325F-350F. Place your casserole in an oven-safe dish and reheat for around 20-30 minutes, depending on the portion size. Keep checking every 10 minutes or so to see how it’s coming along.
Microwave: Simply place your portion into a microwave-safe dish and heat on full power for 1 minute at a time until fully heated through.

How to Store Keto Egg Casserole

If you plan to use your low-carb egg casserole for meal prep or find yourself with some leftovers, you can store it in the refrigerator easily.

Simply let your casserole cool off to room temperature before placing it in the refrigerator (preferably in an airtight sealed container), and it should be good for a few days.

Although freezing a casserole is generally doable, it may be best to avoid for dairy-heavy casseroles like this one (you don’t want your cheese to split!).

More Easy Keto Breakfast Recipes:

I am such a fan of breakfast, and love switching up my recipes and trying something new. I’m a firm believer that breakfast should make you want to leap out of bed in the mornings!

Of all the scrumptious low-carb breakfast recipes I’ve tried, here are just a few of my favorites:

Yield: 12

Easy Keto Breakfast Casserole

This Easy Keto Breakfast Casserole is loaded with sausage, cream cheese and scrambled eggs atop a low carb, almond flour crust!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

For the Crust

1 1/2 cup mozzarella cheese
1 ounce cream cheese
1/2 cup almond flour
1/2 teaspoon baking powder
1 egg white, beaten

For the Filling and Topping

1 pound breakfast sausage, cooked and grease drained
4 ounces cream cheese, room temperature
6 large eggs, soft scrambled
1/2 cup shredded cheddar cheese

Instructions

Preheat the oven to 350 degrees F.
To make the crust: In a large microwave safe bowl combine the mozzarella cheese and cream cheese. Heat in 30 second increments until cheese is completely melted.
Stir the cheese so they are combined.
In a second smaller bowl combine the almond flour and baking powder. Mix the almond flour with the the melted cheeses.
When the almond flour and cheese are nearly combined add in a beaten egg white and stir well
Using your hands work the dough to make sure the egg white is completely worked into the dough (no streaks of egg whites visible)
Lay the dough on a silicone baking sheet. Place a second silicone baking sheet on top and spread the dough into a thin rectangle. Place the dough in a lightly greased 9x13 casserole dish.
To make the filling: Combine the cooked breafast sausage and cream cheese until completely combined. Spread the sausage mixture over the crust.
Top with soft scrambled eggs and shredded cheddar cheese.
Bake 20-25 minutes.

Keto Pumpkin Cheesecake Bars

Annie — Thu, 17 Sep 2020 13:04:12 +0000

These Keto Pumpkin Bars are a low carb delight! At just 3.3 net carbs per serving, this is the perfect Fall dessert recipe!

Last fall I shared my favorite Keto Cranberry Cheesecake Bars, and it turns out they are your favorite too! With the seasons changing, I wanted to share a fall spin on this favorite! These amazing Keto Pumpkin Cheesecake Bars are loaded with flavor.

These rich, low-carb cheesecake bars contain a shortbread almond flour crust, vanilla cheesecake, pumpkin spice cheesecake and a pecan crumble! And just in case you want to add a little extra oomph to your bars, you can drizzle them with this Keto Caramel Sauce.

This is a rave-worthy dessert your friends and family will love!

Ingredients in Keto Pumpkin Bars

To make these sugar-free pumpkin cheesecake, I used my favorite keto-friendly sweeteners. Almond flour keeps the crust low-carb, and canned pumpkin is already keto-friendly!

Here’s what you’ll need to make the keto pumpkin bars:

Almond flour
Confectioners Keto sweetener (such as Monkfruit or Swerve)
Brown Sugar Keto sweetener (such as Golden Monkfruit or Brown Sugar Swerve)
Butter
Cream Cheese
Eggs
Vanilla Extract
Canned Pumpkin
Pecans
Pumpkin Pie Spice
Cinnamon

Can I Substitute the Almond Flour?

No, this recipe has its best taste and texture when almond flour is used. Coconut flour is not a 1:1 substitution for almond flour and I do not suggest it for this recipe.

How to Make Keto Pumpkin Bars

Although this keto pumpkin dessert makes for a lovely presentation, the crust and cheesecake layers are so easy to make. Here’s an overview of how the pumpkin cheesecake bars are made:

Make the crust: stir together the melted butter, almond flour and confectioners sweetener to form a soft, buttery crust.
Lightly press the dough into an 8×8-inch pan and bake for 7 minutes and 350 degrees F.
Prepare the layers: The vanilla cheesecake layer is just cream cheese, egg, keto-friendly confectioners sweetener and vanilla extract.
When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust.
Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer.
Spread the pumpkin layer over the vanilla cheesecake layer.
In a food processor, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon until a crumb mixture forms. Sprinkle over the cheesecake.
Bake for 30 minutes.
Allow the cheesecake to cool completely before slicing.

Can I Make This Recipe in a Pie Plate?

No, you need to use the correct size pan for the best results. A pie plate is larger than an 8×8-inch baking dish, so the bars will come out much thinner.

How to Store Pumpkin Bars

Store these keto pumpkin cheesecake bars loosely covered with plastic wrap in the refrigerator. These bars are good up to one week after making. This is an ideal dessert to make for a holiday meal because it can be made several days in advance.

Can I Freeze Cheesecake Bars?

Absolutely! Cheesecake bars freeze perfectly. You can freeze the bars whole or cut them into individual portions before freezing.

Here are the steps to follow for freezing keto pumpkin cheesecake bars so the taste and texture is not compromised.

After cooking your cheesecake bars allow them to cool completely.
Slice and wrap your individual servings tightly with plastic wrap. Alternatively, if you are freezing the entire cheesecake place it in a dish or on a cardboard base and wrap tightly with plastic wrap.
Wrap the plastic wrapped cheesecake with foil to prevent freezer burn.
When ready to thaw allow the cheesecake to thaw at room temperature for 2-4 hours, or overnight in the refrigerator.

Tips for Making Pumpkin Cheesecake Bars

Allow the crust to cool completely before adding the cheesecake layers. It is a soft, buttery crust. If you spread the cold cheesecake over the warm crust before it cools and sets, your crust will tear.
For the best cheesecake texture, use room temperature cream cheese and eggs.
Make sure to use full-fat, brick-style cream cheese in this recipe.

More Keto Pumpkin Recipes:

Yield: 12

Keto Pumpkin Cheesecake Bars

These Keto Pumpkin Cheesecake Bars are a low carb delight! At just 3.3 net carbs per serving this is the perfect Fall dessert recipe!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

Shortbread Crust

1 1/4 cup almond flour
2 tablespoon Golden Monkfruit or Brown Sugar Swerve
1/2 teaspoon Pumpkin pie spice
8 tablespoons butter, melted

Vanilla Cheesecake

2 (8 ounce) bricks of cream cheese
2 large eggs
1/2 cup confectioners Monkfruit or Swerve
1 tablespoon vanilla extract

Pumpkin Layer

3/4 cup pumpkin
1 teaspoon pumpkin spice

Pecan Crumble Layer

1/2 cup almond flour
1/4 cup pecans
2 tablespoons butter
1 tablespoon brown sugar Monkfruit or brown sugar Swerve
1 tablespoon cinnamon

Instructions

Preheat the oven to 350 degrees F
To make the crust stir melted butter, almond flour, sweetener and pumpkin pie spice together to form a soft, buttery crust. Lightly press the dough into an even layer in the bottom of a foil lined 8x8 pan and bake for 7 minutes.
ALLOW THE CRUST TO COOL COMPLETELY
While the crust is cooling prepare the layers. Combine the cream cheese, eggs, 1/2 cup keto confectioners sweetener and vanilla extract in a mixing bowl and beat with an electric mixture until completely smooth.
When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust.
Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer. Spread the pumpkin layer over the vanilla cheesecake layer.
Lastly, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon in a small blender or food processor until a crumb mixture forms. Sprinkle over the cheesecake.
Bake for 30-33 minutes.
Allow the cheesecake to cool completely and chill at least 2 hours before slicing.

Keto Sheet Pan Cookies

Annie — Wed, 12 Aug 2020 13:58:46 +0000

These Sheet Pan Keto Cookies have just 1.5 net carbs each and require no chilling! These low carb, gluten-free, almond flour chocolate chip cookie bars are the perfect keto treat!

Is there anything quite as comforting as a warm chocolate chip cookie? I think not.

One of the things I love about food is how nostalgic it can be. A certain flavor or smell can take you back to a time or place that warms your heart. That is just how I feel about these keto chocolate chip pan cookies.

The smell of rich chocolate chip cookies, with hints of vanilla wafting through the air, reminds me of one of my favorite cafes we visit on vacation.

Of course, like most people, I’m not doing much traveling this year. So it is nice to be reminded of those special trips I’m longing for.

Someday soon, I hope we are able to travel again and enjoy cappuccinos and cookies, but until then these low-carb chocolate chip cookie bars will have to do the trick!

Ingredients in Sheet Pan Keto Cookies

To make these easy keto cookies, you’ll need the following basic ingredients:

Almond Flour
Baking Soda
Salt
Salted Butter
Golden Monkfruit
Vanilla extract
Egg
Lily’s dark chocolate chips
Pecans
Unsweetened Shredded Coconut

How to Make Sheet Pan Keto Cookies

If you’ve never made sheet cookies before, you’re in for a treat! They’re incredibly easy to make, and you don’t have to chill the dough beforehand.

In a small bowl, combine the almond flour, baking soda, baking powder.
In a separate bowl, beat together the butter, golden monkfruit sweetener, and vanilla extract until creamy.
Add the egg, beating the mixture on low speed.
Gradually pour the almond flour mixture into the butter mixture.
Mix in Lily’s Dark Chocolate Chips, pecans and unsweetened shredded coconut.
Turn the cookie dough out onto a parchment paper-lined pan and carefully press to the edges of the pan.
Bake until the low-carb chocolate chip cookies are lightly brown and set.
Allow the cookies to cool before removing from the pan and slicing.

How Many Net Carbs Are in This Recipe?

When cut into 24 equal portions, you get squares that are about the size of a regular cookie. Each portion has just 1.6 net carbs!

This is the perfect portion for me, but if you’d like to slice these larger, you can cut the pan into 12 equal, rectangle-size servings and it comes to 3.2 net carbs.

Can I Use a Different Flour?

No, for this recipe you need to use almond flour. You just won’t get the same results with coconut flour. If you have an almond allergy, these Keto Chocolate Cookies use coconut flour.

What Size Pan Should I Use?

This recipe fits a traditional jelly roll pan that measures 15-by-10 inches. Be careful to check your pan size and make sure you are using the correct size. If you use a larger pan, the cookies will be very thin.

Can I Use Different Add-Ins?

Yes, you’re welcome to mix and match the add-ins as desired. I love how versatile these low-carb chocolate chip pan cookies are!

Tips for the Best Keto Cookies

If you don’t have golden monkfruit sweetener on hand, you may substitute brown sugar Swerve or even regular granular monkfruit in a pinch.
You’re welcome to omit the coconut flakes and / or the pecans if you have allergies in your family.
Almond flour is the only keto flour I recommend using in this low-carb chocolate chip cookie bar recipe.

More Keto Cookie Recipes:

I have quite a few low-carb cookie recipes on my site. Below are some of my absolute favorites!

Yield: 24 squares

Keto Sheet Pan Cookies

These Keto Sheet Pan Cookies have just 1.5 net carbs each and require no chilling! These low carb, gluten free, almond flour, chocolate chip cookies are the perfect keto treat!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) butter, softened
3/4 cup packed golden monkfruit sweetener
1 1/2 teaspoon vanilla extract
1 large egg + 1 large egg white
1 cup Lily's chocolate chips
1 cup unsweetened coconut flakes
1/2 cup chopped pecans

Instructions

Preheat your oven to 350 degrees.
Line a jelly roll pan with parchment paper so the cookies are easy to remove from the pan, set aside.
In a small bowl combine the almond flour, baking soda, baking powder and salt.
Next, beat butter, golden monkfruit sweetener (keto brown sugar sub) and vanilla extract in stand mixer bowl until creamy.
Add the egg and egg white, beating the mixture on low speed.
Gradually pour in the almond flour mixture.
Mix in Lily’s Dark Chocolate Chips, pecans and unsweetened shredded coconut.
Turn the cookie dough out onto the parchment paper lined pan and carefully press evenly to the edges of the pan.
Bake 15 minutes at 350 degrees, the cookies will be lightly brown and set.
Allow the cookies to cool before removing from the pan and slicing.

Most Popular Archives - The Best Keto Recipes

Keto Meatloaf

Easy and Juicy Homemade Meatloaf

Why You’ll Love This Gluten-Free Ground Beef Meatloaf

Ingredients for Meatloaf

For the Keto Meatloaf:

For the Sauce:

How to Make Keto Meatloaf

Mix the Seasonings

Add the Beef

Add Mixture to Pan

Make the Sauce

Top with Sauce and Bake

Serving Suggestions

Tips, Tricks, and Variations

How to Store and Reheat Leftover Meatloaf

Can This Recipe Be Frozen?

More Easy Keto Ground Beef Recipes

Ingredients

For the Meatloaf:

For the Sauce:

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Keto Cheeseburger Casserole Skillet

One-Pan Keto Cheeseburger Casserole

Why You’ll Love this Cheesy Keto Dinner

Ingredients Needed

How to Make Keto Cheeseburger Casserole Skillet

Tips for Success

What to Serve it With

How to Store and Reheat Leftover Cheeseburger Casserole

Can This Recipe Be Frozen?

More Keto Ground Beef Recipes

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Blueberry Cheesecake (keto, low carb)

Keto Blueberry Cheesecake Bars

Ingredients for Blueberry Cheesecake

How to make Blueberry Cheesecake

Prepare oven and pan

Make the crust

Make the Cheesecake Filling

Make Blueberry Sauce

Blend the Blueberry Sauce

Swirl

Bake

Store

Freeze

If you like these Blueberry Cheesecake Bars, you’ll love these recipes:

FAQs about Keto Blueberry Cheesecake Bars

Ingredients

Crust

Cheesecake Filling

Blueberry Sauce

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Steak and Shrimp Skillet

Steak and Shrimp

Steak and Shrimp Skillet Ingredients

How to make Surf and Turf?

How do I know when steak is done?

Tips for the Best Steak and Shrimp

How to Store and Reheat Steak and Shrimp

More One Pan Meals

Keto Recipes

Ingredients

Instructions