How to make Zuppa Toscana in an Instant Pot?

• Turn the sauté function on the Instant Pot. Cook the chopped bacon until crisp, about 3-5 minutes. Using a slotted spoon, remove the bacon from the pressure cooker. Drain off all of the grease except 1 tablespoon. 
• Add the ground Italian sausage. Brown and break up the sausage as it cooks. Once it is brown add the minced garlic, chopped onion and sauté until soft. Drain off any grease.
• Add the spices, cubed turnip and broth. Secure the lid and pressure cook for 5 minutes. Allow it to naturally release pressure for 10 minutes. 
• Remove the lid, add the chopped kale and heavy cream. Stir the soup well, the kale will wilt and cook through as you stir. 
• Stir in the cooked, crumbled bacon and parmesan if desired, just before serving. 

How do you make Keto Zuppa Toscana?

This recipe is very easy to make keto. Instead of Russet potatoes, we use peeled, cubed turnips. Hear me out, turnips have a very similar consistency to potatoes when cooked in a soup like this. This is the same method I used for my Keto Beef Stew. 

When I served this my family members did not even realize these were turnips, so give it a shot! It really is a great low carb alternative for potatoes. 

What other low-carb substitutes can you use instead of potatoes?

While I love turnips, there are other keto variations! If you don’t have turnips but do have radishes available, I have read that those make great replacements, though I haven’t used them in this recipe. Cauliflower florets are another good option. I love Keto Roasted Radishes instead of roasted potatoes, and these Keto Fries are made with rutabaga. It makes sense that these would work as replacements in soup, too!

Tips for the Best Low Carb Sausage and Kale Soup

• Make sure your ingredients are in bite size chunks for the best results. For example, large cubes of turnip or long ribbons of kale will be hard to enjoy with a spoon. 
• Brown and break up the sausage well so there are no big chunks. 
• Do not add the kale or heavy cream until after the pressure cooking cycle. 
• For a little more heat, try adding some red pepper flakes. 

What should I serve with Zuppa Toscana?

I love to have a whole Italian night when I serve this Instant Pot Zuppa Toscana! This Keto Antipasto Salad brings in beautiful Italian flavors without even needing to cook. If you make a half portion as an appetizer, you’re only adding 2.8 net carbs. These Italian Baked Mushrooms are always a hit, whether served as an appetizer, protein, or side dish! These Three-Cheese Keto Biscuits work wonderfully to dip in the soup instead of breadsticks, too, for only 2 net carbs each.

Instant Pot Zuppa Toscana Soup FAQ

Other Keto Soup Recipes

• The Best Keto Chili
• Sicilian Chicken Soup
• Bacon Cheeseburger Soup

Instant Pot Keto Recipes

• Instant Pot Sausage and Cabbage
• Buffalo Chicken Soup
• Keto Beef Stew

Yield: 6

Instant Pot Zuppa Toscana (keto + low carb)

Print

This Instant Pot Zuppa Toscana is loaded with bacon, sausage, garlic and kale! This keto-friendly, low carb soup requires just 5 minutes of pressure cooking and has about 6 net carbs per serving!

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 10 minutes

Total Time 15 minutes

Ingredients

• 4 slices bacon, cut into small pieces
• 2 pounds ground Italian sausage
• 4 cloves of garlic, minced
• 1/2 cup white onion, chopped
• 2 cups turnip, peeled and cubed
• 32 ounces chicken or vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups of kale, chopped very finely, tough stems removed
• 1 cup heavy cream

Instructions

1. Turn the sauté function on the Instant Pot. Cook the chopped bacon until crisp, about 3-5 minutes. Using a slotted spoon remove the bacon from the pressure cooker. Drain off all of the grease except 1 tablespoon. 
2. Add the ground Italian sausage. Brown and break up the sausage as it cooks. Once it is brown add the minced garlic, chopped onion and sauté until soft. Drain off any grease.
3. Add the spices, cubed turnip and broth.
4. Secure the lid and pressure cook for 5 minutes. Once the cooking cycle has ended allow it to naturally release pressure for 10 minutes. 
5. Remove the lid, add the chopped kale and heavy cream. Stir the soup well, the kale will wilt and cook through as you stir. 
6. Stir in the cooked bacon and parmesan if desired, just before serving. 

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Nutrition Information:

Yield:

6

Serving Size:

1 1/2 cups
Amount Per Serving: Calories: 528Total Fat: 43gCholesterol: 130mgSodium: 689mgCarbohydrates: 7.9gNet Carbohydrates: 6.4gFiber: 1.5gSugar: 4.6gProtein: 26.5g

The post Instant Pot Zuppa Toscana (keto + low carb) appeared first on The Best Keto Recipes.

If you’ve spent much time on our website, you will know we love our cabbage recipes. There is a lot to love about cabbage. Cabbage recipes are some of our favorite comfort foods.

Another reason cabbage is so great is because of its health benefits. It is naturally low in carbohydrates and full of vitamins in minerals. Cabbage also helps decrease inflammation and improve digestion.

Health aside, this particular Cabbage Soup recipe is a personal favorite because it requires common, inexpensive pantry staples and provides 8 servings. We nearly always have the needed ingredients on hand. If not, they’re easy to find and budget-friendly.

The recipe is even more budget-friendly, considering it provides enough servings for multiple meals. This makes it perfect for meal prepping too. Utilize leftovers for lunch or dinner later in the week, or even freeze in smaller servings to serve up to 3 months later!

Why You Will Love This Recipe

• Inexpensive. All of the ingredients are common, inexpensive items that you can easily find at your local grocery store without breaking the bank. This recipe also provides 8 servings so you will have plenty of leftovers!
• Hearty. Packed full of vegetables, this soup is a filling dinner option. Cabbage is especially great with several health benefits, such as those discussed above. To make this recipe lower in calories, you could hold the bacon, although bacon does make everything better.
• Easy. With a few simple steps, you can have this recipe on the table in about 30 minutes!

Recipe Ingredients

Here’s a quick overview of what you’ll need for this recipe. Keep scrolling down to the printable recipe card for the exact measurements.

• Proteins: chopped ham and bacon (try pepper bacon if looking for a little more flavor with a hint of heat)
• Vegetables: minced garlic, onion, celery, bell pepper, carrots, and of course cabbage.
• Canned crushed tomatoes: for a little extra flavor, try fire-roasted canned tomatoes.
• Beef broth: for the best flavor, choose a high-quality broth.
• Spices: onion powder, garlic powder, paprika, and oregano.

How to Make Cabbage Soup

Aside from the ingredients listed above, you will need a Dutch oven or large pot, as well as a cutting board and knife. I’ve documented each step so you can easily make this at home! Follow this step-by-step guide to make this vegetable soup in about 30 minutes! Scroll to the recipe card at the bottom of the page for the exact measurements.

Cook the Bacon

Heat a Dutch oven or large pot to medium heat. Add the chopped bacon to the skillet, stirring occasionally until the bacon is crisp. Once the bacon is crisp, use a slotted spoon to remove the bacon from the pot and set aside on a paper towel-lined plate to drain.

Saute the Vegetables

Once the bacon has been cooked and removed from the pot pour off some of the bacon grease if desired. Leave at least 1 tablespoon in the skillet to saute the vegetables. Next,  add the garlic, onion, celery, bell pepper and carrots. Saute the vegetables, stirring occasionally, for 4-5 minutes. Remember, the vegetables continue to cook as the soup cooks so you do not need to cook them until they are totally soft.

Cook the Cabbage

Stir in the broth, crushed tomatoes, chopped cabbage, spices and ham. Allow the soup to simmer (not boil) for 10-15 minutes or until the cabbage has reached your desired consistency. Then stir the bacon into the soup, and add salt and pepper to taste.

What to Serve With Cabbage Soup

• Keto Dinner Rolls– These keto dinner rolls are so perfectly soft and fluffy you would never guess they are low carb!
• Shaved Brussels Sprouts Salad– This healthy, easy salad is perfect for lunch, potlucks, holiday parties, and more!
• Cranberry Apple Kale Salad– Cranberry Apple Kale Salad is the ultimate Fall salad! Packed with crisp apples, sweet dried cranberries and salty nuts this is the perfect healthy salad recipe! 
• Three Cheese Keto Biscuits– Each low carb biscuit is loaded with sharp cheddar, mozzarella and fresh basil for just 2 net carbs each!  
• Keto Soup Topper and Garnish Ideas– Add these easy keto soup garnishes, toppers, and sides for a delicious low-carb soup night!

Storage and Reheating Instructions

• Reheating Instructions: To reheat, my preferred choice is heating on low on the stovetop. Stirring intermittently. However, if you’re in a hurry, this recipe reheats well in the microwave. Reheat in 30-second increments until heated to your desired level. To reheat from frozen, allow to thaw in the fridge overnight before reheating.
• Refrigerator Storage: Allow to cool completely. Then, you can store this soup in an airtight container for up to 3 days in the refrigerator. We like to store leftovers in single serving containers so we can just grab and go!
• Freezer Storage: This cabbage soup freezes well. After allowing to cool completely, freeze in a freezer-safe container for up to 3 months. This recipe provides 8 servings so I usually store in multiple containers so we don’t have to thaw it all at once.

Tips and Tricks

• Add some kick with pepper bacon or cayenne pepper. Pepper bacon is my personal favorite.
• Personalize this soup with your preference of protein and/or vegetables. Add pulled pork, beef chunks, extra vegetables, or even potatoes just to name a few ideas!
• Easily make this a vegetarian dish. Substitute the beef broth with vegetable broth and hold the bacon and ham. You will also need to use some olive oil (any neutral oil) to saute the vegetables.

Cabbage Soup FAQ

Yield: 8

Cabbage Soup

Print

This Cabbage Soup is the perfect choice when you're in need of comfort food on a fall or winter day! With this recipe, you can be ready to serve in about 30 minutes after only a few simple steps.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 (8 ounces) package of bacon (about 8 slices)
• 1 tablespoon minced garlic
• 1/2 cup onion, chopped
• 1 cup celery, chopped
• 1 cup bell pepper, chopped
• 3/4 cup carrots, chopped
• 4 cups cabbage, chopped
• 28 ounce can crushed tomatoes
• 3-4 cups of beef broth (depending on preferred thickness)
• 2 teaspoons EACH onion and garlic powder
• 1 teaspoon EACH paprika and oregano
• 1 1/2 cup chopped ham

Instructions

1. Heat a Dutch oven or large pot to medium heat. Add the chopped bacon to the skillet, stirring occasionally until the bacon is crisp.
2. Using a slotted spoon, remove the bacon from the pot and set aside on a paper towel lined plate.
3. Pour off some of the bacon grease if desired, leave 1 tablespoon in the skillet.
4. Add the garlic, onion, celery, bell pepper and carrots. Saute the vegetables, stirring occasionally for 4-5 minutes.
5. Stir in the broth, crushed tomatoes, chopped cabbage, spices and ham. Allow the soup to simmer (not boil) for 10-15 minutes or until the cabbage has reached your desired consistancy.
6. Stir the bacon into the soup, add salt and pepper to taste. Serve immediately.

Notes

• You can use a different broth if you wish, such as chicken or vegetable.
• This is a great tutorial to make homemade bone broth, which is excellent in a soup like this.

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Nutrition Information:

Yield:

8

Serving Size:

1 1/4 cup
Amount Per Serving: Calories: 229Total Fat: 13.9gCholesterol: 42mgSodium: 540mgCarbohydrates: 12.3gNet Carbohydrates: 8.6gFiber: 3.7gSugar: 6gProtein: 14g

The post Cabbage Soup 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.

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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.

Cheesy Keto Bacon and Asparagus

It’s not exactly breaking news that I love bacon. Who doesn’t? It’s a perfect food. And as much as I love eating slices of bacon for breakfast, this cheesy bacon wrapped asparagus side dish might be my favorite way to serve it. It’s bacon wrapped around cream cheese, parmesan cheese, some amazing seasonings, and asparagus. What’s not to love?

One of my favorite things about this recipe is that it’s rich and decadent from the cheese and meat, but also fresh and healthy from the veggies. So whatever you’re craving, this bacon and asparagus recipe will probably hit the spot. Plus, it only takes 30 minutes to make, so you can whip it up to accompany any meal.

Why You’ll Love This Bacon Side Dish

Here are a few reasons why I know you’ll go crazy for this keto recipe. 

• 30 minutes. I’m a firm believer that side dishes should be quick and easy. No one wants to waste time in the kitchen spending hours on a side. This recipe only takes 30 minutes, and the bulk of that time is spent with the bacon wrapped asparagus in the oven. It’s fast, it doesn’t require much work, and it won’t leave your kitchen a mess! 
• Versatile. This is a great side dish for pretty much any meal. Because it has vegetables, cheese, and meat, it goes with everything. No matter what you’re making for dinner, it will be better with a side of bacon and asparagus.
• Restaurant-quality. Cheesy bacon wrapped asparagus sounds like something you would find on the menu at a fancy steakhouse. And that’s exactly what this dish tastes like! Even though it barely takes any work, it’s an upscale side dish that will impress anyone you cook it for.

Ingredients Needed

Here are the 7 ingredients that you’ll need to make this gluten-free bacon side dish. Scroll to the recipe card at the bottom of the page to see the specific quantities for the ingredients.

• Asparagus
• Bacon – You’ll need to cut the bacon in half.
• Olive oil
• Garlic powder
• Cream cheese
• Grated parmesan cheese – For best results, grate your own parmesan cheese, but pre-shredded works fine.
• Everything bagel seasoning

How to Make Cheesy Bacon Wrapped Asparagus 

This perfect side dish only takes 30 minutes to make. Here’s how to do it.

• Prep. Preheat your oven to 400F.
• Make the filling. Add the cream cheese, parmesan cheese, and everything bagel seasoning to a bowl, and mix to combine.
• Season the asparagus. Toss the asparagus in the oil, and season with garlic powder.
• Divide. Portion the asparagus into 8 even piles.
• Stretch the bacon. Take each half-slice of bacon and carefully stretch it as far as you can without tearing it. 
• Assemble. Put a large spoonful of the filling and a bundle of asparagus on a piece of bacon. Wrap the bacon around the cheese mixture and asparagus, but don’t wrap it too tightly. Place it on a baking sheet, with the seam of the bacon facing down. Repeat with the other 7 pieces.

• Bake. Put the bacon wrapped asparagus in the oven and bake until the veggies are tender and the bacon is crispy. This should take about 20-25 minutes. 

Tips and Tricks

Here are some of my favorite tricks to use when making this recipe.

• Snap the asparagus. When cooking asparagus, you always want to trim the stalks. The best way to do this is to lightly fold each asparagus piece from the bottom until it snaps. It will naturally break off where you want to trim the asparagus. This keeps you from having chewy, stringy vegetables.
• Tent the asparagus. If you notice that the asparagus tops are burning in the oven, place a piece of aluminum foil over them. That way you can keep cooking this tasty side dish until the bacon is cooked through, without burning the veggies. 
• Save the fat. As the bacon wrapped asparagus cooks, the fat will render and pool on the baking sheet. Take the baking sheet out of the oven occasionally and pour off the excess fat. But don’t throw the fat away! Save it to cook with, because it’s super delicious and tastes just like bacon.

What to Serve it With

As I said, I think this veggie and bacon side dish goes perfectly with almost any entree. But here are a few of my favorite things to serve it alongside.

• Chicken Cordon Bleu
• Perfect Baked Pork Chops
• Tuna Melt Chaffle Sandwich
• Crockpot Turkey Breast
• One Pan Shrimp Creole

How to Store Leftovers

You can keep leftover bacon wrapped shrimp in an airtight container in the fridge for 4 days. Reheat in a 375F oven for 10 minutes, until warm all the way through.

Can You Freeze This Recipe? 

This recipe can be frozen, but the texture of the asparagus will suffer a little bit. Keep the bacon wrapped asparagus in an airtight container and it will last in the freezer for 3 months. Reheat straight from the freezer in a 375F oven for 15 minutes.

More Keto Bacon Recipes

If you’re anything like me, then you can’t get enough bacon! Here are some more of my favorite keto bacon recipes that you should try.

• Bacon Egg and Cheese Rolls
• Candied Bacon
• Chicken Bacon Ranch Soup
• Broccoli Salad with Bacon
• Cheesy Brussels Sprouts with Bacon
• Easy Bacon Wrapped Chicken Breast

Yield: 8 bundles

Cheesy Bacon Wrapped Asparagus

Print

This cheesy bacon wrapped asparagus recipe is the perfect side dish. It's filled with 2 types of cheese and delicious seasonings, wrapped crispy bacon, and only takes 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 pound of asparagus, trimmed
• 4 slices of thin-cut bacon, cut in half
• 1/4 teaspoon olive oil
• 1/4 teaspoon garlic powder
• 2 ounces cream cheese
• 2 tablespoons grated parmesan cheese
• 2 teaspoons everything bagel seasoning

Instructions

1. Preheat the oven to 400F.
2. In a small bowl, mix up the cream cheese, parmesan, and everything bagel seasoning. Set aside.
3. Gently toss the asparagus in the oil and sprinkle with garlic powder. Split into 8 piles as evenly as possible.
4. One by one, slowly stretch each slice of bacon as long as you can without tearing it. This will help prevent the bacon from shrinking too much, and helps it to cook a bit faster.
5. Place a heaping teaspoon of the cheese mixture and a bundle of asparagus on a slice of bacon. Wrap, but not too tightly, and place seam side down on a baking sheet. Repeat with the other pieces.
6. Cook the bundles 20-25 minutes under asparagus is tender and bacon is crisp. The time needed will depend on the size of your asparagus and how much the bacon is overlapping.

Notes

• If the tops of the asparagus are beginning to burn before the bacon is crispy, cover just the tops with aluminum foil. Make sure to leave the bacon exposed so it can crisp up.
• Store leftovers in an airtight container in the fridge for 4 days, or in the freezer for 3 months.
• Reheat in a 375F oven for 10-15 minutes, until heated all the way through.

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Nutrition Information:

Yield:

4

Serving Size:

2 bundles
Amount Per Serving: Calories: 201Total Fat: 17gCholesterol: 35.5mgSodium: 386mgCarbohydrates: 5gNet Carbohydrates: 2.6gFiber: 2.4gSugar: 2.4gProtein: 8g

The post Cheesy Bacon Wrapped Asparagus appeared first on The Best Keto Recipes.

Pork chops can sometimes get a bad reputation for being dry and flavorless. I have great news for you when cooked properly pork chops are juicy, tender and so satisfying! This easy pork chop recipe is perfect for busy weeknights because it comes together in a matter of minutes. All you need to do is mix a few spices together to make the perfect pork rub and turn your oven on! Below you will find the step-by-step guide to making the perfect oven-baked pork chops!

Ingredients for Baked Pork Chops

As always, this is a quick overview of the ingredients you will need to make this pork chop recipe. For the complete, printable recipe just keep scrolling.

• Pork Chops: this recipe is perfect for 1-inch thick pork chops. You can use boneless, or bone-in chops. However, I do not recommend this method for thick-cut pork chops. For thick chops use this method, it is incredible and absolutely foolproof.
• Olive Oil: any good quality neutral oil such as olive oil, or avocado oil. Don’t skimp, this keeps things nice and juicy and helps the spices adhere to the pork.
• Spices: for this recipe, we make a homemade spice rub. You will need brown sugar monkfruit (or regular brown sugar if not low carb), chili powder, paprika, garlic powder, onion powder, oregano, salt, and pepper.

Oven Baked Pork Chops

The best baked pork chops can be made in just three simple steps. These pork chops are great with collard greens, a classic Wedge salad, or air fryer green beans! Follow the guide below to see the step by step photos.

Make the Pork Rub

Combine the spices in a small bowl or jar. Mix the spices well until completely combined. This spice mix is excellent on pork chops and pork tenderloin. If you want to make a double batch will make at least two meals worth of pork.

Pat the Pork Chops Dry

Using a paper towel pat the pork chops dry. This is important because if the surface of the pork chops has moisture that moisture will actually steam the chops instead of allowing the exterior of the chops to caramelize and brown during the cooking process. To the naked eye, it may not seem that your chops have very much moisture, but you will be really surprised when you pat them well with a paper towel.

Rub the Chops with Oil

Drizzle the pork chops with olive oil and make sure both sides are coated well. The oil will not only help the rub adhere to the pork, but it aids in keeping the pork chops juicy and help the outside of the chops caramelize and brown perfectly. This is a step you do not want to skip!

Season the Pork Chops

Sprinkle the outside of the chops liberally with the spice rub. You want to make sure everything is coated nicely so each bite is loaded with flavor!

Bake

Place the pork chops on a lined or greased baking sheet. Bake the pork chops at 400 degrees F for 15 minutes. Using a meat thermometer check the thickest part of the pork chops. When the internal temperature has reached 145 degrees F. Remove them from the oven. Rest the pork chops for 5 minutes before slicing.

Serve

These pork chops pair well with basically anything! Some of my favorite side dish recipes are these Green Bean Almondine, Air Fryer Cauliflower, or Kale Salad. We also love to serve these pork chops with my favorite Keto Red Lobster Biscuits, and if you aren’t watching your carbs Mom’s Mashed Potatoes are a no-brainer!

Store

To store these Baked Pork Chops allow them to cool completely then store them in an air-tight container. If stored properly these pork chops will be good in the fridge up to 5 days.

Reheat

To reheat the cooked pork chops place them on a square of aluminum foil. Drizzle the pork chops with 1 tablespoon of broth. Fold the foil into a parcel as you would a foil pack recipe. Preheat the oven to 350 degrees. Heat the pork chops for 15 minutes until warmed. Heating them covered with a little bit of moisture it will reduce the likelihood of the pork chops drying out.

Can I use thick-cut pork chops?

No, this is not the best method for thick-cut pork chops. For the most perfect, juicy thick-cut pork chops follow this tutorial. It only features three ingredients and has over 400 reviews! It is simply the only way to cook a 2-inch pork chop!

Pork Chops FAQ

If you love these Oven Baked Pork Chops you will Also Love

• Air Fryer Pork Tenderloin: this 15-minute recipe is our go-to lazy dinner. Simply season, air fry, and enjoy!
• Pecan Crusted Pork Chops: these easy breaded pork chops feature a low carb, grain free crust that is pan-seared and finished in the oven.
• Air Fryer Pork Chops: another great way to prepare chops if you don’t want to use your oven.
• Roasted Cabbage: this is such an easy and inexpensive side dish! Cabbage pairs so well with pork!
• Air Fryer Zucchini: while these pork chops are in the oven you can quickly whip up this easy side dish!
• Crock Pot Ribs: an easy recipe that is bound to impress!

Yield: 4

Perfect Baked Pork Chops

Print

Learn how to make the perfect baked pork chops! This easy pork chop recipe features a homemade rub and is ready in less than 20 minutes!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 5 minutes

Ingredients

• 4 (1 inch) pork chops
• Olive oil for drizzling

Pork Rub

• 1 1/2 tablespoons brown sugar monkfruit (regular if not keto)
• 1/2 tablespoon EACH chili powder and paprika
• 1/2 teaspoon EACH onion powder, garlic powder, and oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 400 degrees F.
2. Combine the spices in a small bowl or jar, mix well.
3. Pat the pork chops dry with paper towels.
4. Drizzle olive oil on the pork chops and make sure they are covered well. Sprinkle liberally with seasonings, making sure each side is completely covered.
5. Place the seasoned chops on a lined or greased baking sheet. Bake 15 minutes. Check the internal temperature with a meat thermometer. Remove the pork chops from the oven when they reach an internal temperature of 145 degrees F. Depending on the size of the chops you may need an additional 2-3 minutes.

Notes

To make the rub in a larger batch that will accommodate 2-3 pounds of meat:

• 3 tablespoons brown sugar monkfruit
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper

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Nutrition Information:

Yield:

4

Serving Size:

1 Baked Pork Chops
Amount Per Serving: Calories: 182Total Fat: 7.3gCholesterol: 71mgSodium: 711mgCarbohydrates: 2.2gNet Carbohydrates: 1gFiber: 1.2gSugar: 0.3gProtein: 26g

The post Perfect Baked Pork Chops appeared first on The Best Keto Recipes.

Sausage and Peppers

This Sausage and Peppers skillet is the EASIEST meal you’ll have this week! Simply slice your three ingredients, sauté, and you’re ready! This dinner can be on the table within 15 minutes, perfect for a busy weeknight or a lazy weekend. Healthy peppers and onions add tons of flavor to the smoky, juicy andouille sausage.

Ingredients can be prepped ahead of time, allowing you to simply dump and sauté when dinner time comes around. This dish could be made ahead of time and reheated easily, as well–Great for meal prep or leftover lunches! This one pan keto meal is everything you need — Protein, vegetables, tons of flavor, and basically no work at all. For under 8 net carbs, you can enjoy a delicious, quick, easy, healthy dinner.

How to make Sausage and Peppers

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

• Andouille Sausage – Sliced. Kielbasa, smoked sausage, Italian sausage, chorizo, or bratwursts could be substituted if you don’t have andouille.
• Onion – Cut into bite-sized pieces. I used a white onion, but yellow or red could work.
• Bell Pepper – Cut into bite-sized pieces. You can use all of one color or a mix like I did.
• Salt and Pepper to taste

Cooking Sausage, Peppers, and Onion

This recipe is SO simple! Heat a large skillet to medium heat, then lightly spray with cooking oil. Dump your sausage, peppers, and onion into the skillet. Stir occasionally, cooking until the sausage has browned and the vegetables are tender (about 7-8 minutes). Add salt and pepper to taste, then serve immediately!

• Heat a large skillet to medium heat and lightly spray with cooking oil.
• Dump the sausage, peppers and onions in the skillet. Cook the mixture, stirring occasionally 7-8 minutes. The dish is done when the sausage has browned and the peppers and onions are tender. Add salt and pepper to taste.

Andouille Sausage Substitutes:

If you don’t have andouille sausage, there are several different options you could use to substitute. Andouille brings a peppery, smoky, Cajun-ish flavor that is perfect with this meal! Here are some of the best substitutes if you don’t have it, though.

• Italian sausage – Much milder, but you could add a bit of cayenne if you’d like it to be more comparable. If you don’t love spicy food, though, this is a great replacement.
• Kielbasa – Can be hot or mild, usually has more of a garlicky flavor. Works great with red peppers.
• Smoked sausage – Usually mild, has a great smoky flavor that works well in this dish.
• Chorizo – Spicier than the others, and the texture is very close to andouille.
• Bratwurst – A little less spicy than andouille, works great with Cajun-type flavors.

Can you make this ahead of time?

Yes, absolutely! This reheats very well, so you can make this ahead of time. It will last 4 days in the fridge or 3-6 months in the freezer. Read below for reheating and freezing instructions.

How to store and reheat Sausage, Peppers, and Onions

Once cooked, allow the dish to completely cool before moving to an airtight container. Store in the fridge up to 4 days. To reheat, warm your skillet to medium and saute (stirring frequently) until warmed throughout. Alternatively, you could pour onto a baking pan and reheat at 350 degrees F until hot. You could also reheat in the air fryer (about 325 degrees) or on the grill. Timing depends on the amount you’re reheating, so just check often.

Can you freeze peppers and onions?

Yes, peppers and onions freeze very easily! Simply wash and cut before freezing. Once thawed, your peppers won’t be as crisp as they were before freezing, but they are perfect for cooking.

For long-term meal planning, you could freeze this dish before or after cooking. If freezing before cooking, make sure your ingredients are dry before tossing them into the bag. If freezing after cooking, make sure the dish is completely cool before freezing. Reducing moisture and using an airtight freezer-safe containers are the keys to reducing freezer burn!

What to serve with sausage and peppers

This one pan meal doesn’t really need any side dishes–That’s part of what is so great about it! However, sometimes you want to stretch that meal as far as you can, so adding easy sides like Keto Three Cheese Biscuits or Keto Garlic Bread is great. You could serve over cauliflower rice or with Garlic Butter Mashed Cauliflower or Cheesy Cauliflower Casserole the side.

Consider serving with a Sugar Free Lemonade or a Keto Mango Margarita! Zucchini Fritters or Grilled Portobello Mushrooms would be amazing appetizers, too.

More One Pan Keto Meals

• Bacon Cheeseburger Cabbage Casserole
• Honey Mustard Chicken Sheet Pan
• Sausage Broccoli Cheddar Sheet Pan
• Chicken Enchilada Skillet
• One Pan Fajita Veggies

Yield: 4

Sausage and Peppers

Print

This one pan Sausage and Peppers recipe is perfect for a weeknight meal! Healthy, ready in 15 minutes, 3 ingredients, and under 8 net carbs per serving.

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 8 minutes

Ingredients

• 14 ounces Andouille Sausage, sliced
• 1 cup onion, cut into bite size pieces
• 2 1/2 cup bell pepper, any color or a mix, cut into bite size pieces
• salt and pepper to taste

Instructions

1. Heat a large skillet to medium heat and lightly spray with cooking oil.
2. Dump the sausage, peppers and onions in the skillet. Cook the mixture, stirring occasionally 7-8 minutes. The dish is done when the sausage has browned and the peppers and onions are tender. Add salt and pepper to taste.

Nutrition Information:

Yield:

4

Serving Size:

1/4 of the skillet
Amount Per Serving: Calories: 332Total Fat: 26.4gSodium: 300mgCarbohydrates: 9.8gNet Carbohydrates: 7.5gFiber: 2.3gSugar: 3.9gProtein: 13.5g

The post Sausage and Peppers appeared first on The Best Keto Recipes.

Keto Prosciutto Skewers

These Keto Prosciutto Skewers are going to become your go-to party appetizer! I’ve got two different types for you here- one variety brings out the sweetness of the prosciutto, while the other highlights the saltiness. Serve both of these Keto Skewers together for the perfect combination of salty and sweet!

The flavors of these lunch kebobs are very different- there’s a strong blackberry flavor to the first and the perfect caprese flavor the second. You really can’t go wrong with either- they’re both completely delicious! These recipes really highlight the delightful simplicity of the flavors and lets them shine. There’s nothing overpowering to these light skewers- just perfectly complimentary flavors and textures.

I love these skewers because you don’t have to heat them up- they’re perfect for a charcuterie board, cocktail hour, brunches, bridal showers- really any occasion. These skewers look very impressive while requiring very little effort, so they’re great for entertaining. They also travel easily, so you could bring them to a potluck, game night or for a fun beach day!

What is prosciutto?

Prosciutto is an Italian ham, usually served in very thin slices. The ham is dry-cured and salted for a distinct flavor. The meat is described as having a sweet and salty flavor with a buttery texture.

Ingredients in this no cook lunch

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

For the Blackberry Skewers:

• Blackberries
• Prosciutto
• Brie

For the Caprese Skewers:

• Cherry tomatoes
• Fresh mozzarella balls
• Fresh basil leaves
• Prosciutto

How do I make this keto lunch?

Both of these delicious varieties of Keto Prosciutto Skewers can be prepared with just a few easy steps!

To make the Blackberry Brie Skewers:

1. Slice your prosciutto and brie into 4 pieces.
2. Wrap your prosciutto around the brie and place a blackberry on top. Secure with a toothpick.

To make the Caprese Skewers:

1. Cut the tomato and mozzarella into halves and the prosciutto into quarters.
2. Fold the prosciutto into the shape of a square and place on top of the tomato. Layer with basil and mozzarella and secure with a toothpick.

Is this prosciutto recipe good for keto meal prep?

Yes, these Keto Prosciutto Skewers are perfect for keto meal prep! Just prepare in advance and store in the fridge. These skewers will stay fresh for up to five days. You don’t need to heat these up- just chill and enjoy!

How many carbs are in these meat skewers?

These Prosciutto Skewers are naturally super low carb- there’s less than one net carb each! You can enjoy four Blackberry skewers for 1.5 net carbs, or four caprese skewers for just 2.5 net carbs. Alliteratively, you can enjoy all 8 for just 4 net carbs total! 

More keto lunch recipes

• Keto Chicken Salad
• Turkey Lettuce Wraps
• Steak and Cheese Skillet
• Keto Salad Bowl

Yield: 8 Skewers (1-2 servings)

Keto Prosciutto Skewers

Print

These Keto Prosciutto Skewers are the easiest no-cook appetizers. Enjoy both savory and sweet options at your next party or in your lunchbox!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

Blackberry Skewers (1.5 net carbs for 4 skewers)

• 4 blackberries
• 1 slice prosciutto (0.5 ounce)
• 1.5 ounces brie

Caprese Skewers (2.5 net carbs for 4 skewers)

• 2 cherry tomatoes
• 2 cherry-size fresh mozzarella balls
• 4 basil leaves
• 1 slice prosciutto (0.5 ounce)

Instructions

Blackberry Skewers

1. Cut your prosciutto slice into 4 each pieces, and cut your brie into four equal chunks.
2. Wrap 1 piece of prosciutto around 1 piece of brie. Place a blackberry on top, then secure with a toothpick.

Caprese Skewers (2.5 net carbs for 4 skewers)

1. Cut your tomatoes and mozzarella in half, and cut your slice of prosciutto into quarters. There should be 4 pieces of each.
2. Fold 1 piece of prosciutto up into a square about the size of a cherry tomato. Place this on top of the tomato half, then layer a basil leaf and the mozzarella half on top. Secure with a toothpick.

Notes

• Nutritional information for  4 Blackberry Skewers   Calories: 230, Total Fat: 17 grams Cholesterol: 66 milligrams Sodium: 557 milligrams Carbohydrates: 3 grams Fiber: 1.5 grams Sugar: 1.6 grams Protein: 15 grams Net Carbs: 1.5 grams
• See below for nutritional values of the Caprese Skewer.

Nutrition Information:

Yield:

4

Serving Size:

4 Caprese Skewers
Amount Per Serving: Calories: 115Total Fat: 7.1gCholesterol: 28mgSodium: 361mgCarbohydrates: 3.3gNet Carbohydrates: 2.5gFiber: 0.8gSugar: 2.1gProtein: 9.7g

The post Keto Prosciutto Skewers appeared first on The Best Keto Recipes.

Ham and Cheese Pinwheels

Are you looking for a quick, no cook keto lunch recipe? Look no further! These Ham and Cheese Pinwheels are going to become your new go-to grab and go meal! Deli ham is paired with cheddar cheese, cream cheese, Everything Bagel seasoning and mustard and wrapped in your favorite low carb tortilla! You can enjoy 5 of these ham pinwheels for only 3 net carbs, meaning these are perfect for keto meal prep!

This easy keto recipe is perfect for school lunches, snacks, parties or potlucks. These require no cooking, so they’re perfect for entertaining! Lay these out on a platter and serve while you’re preparing the main course- all of your guests will devour these! These ham roll ups are also super kid-friendly- all of your little ones will enjoy these fun sandwiches! You could also enjoy these as a healthy road trip snack- just pack in a lunch box with an ice pack and you’re good to go!

Ingredients in Ham Pinwheels

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

• Tortilla- I used a low carb tortilla, but if you aren’t keto you can use any kind you like
• Cream cheese, Everything Bagel seasoning
• Mustard, deli ham, cheddar cheese sticks

How do I make this Pinwheel Ham and Cheese recipe?

This recipe takes only 5 minutes to bring together and is ready in only 3 easy steps!

1. Mix together the cream cheese, mustard and seasonings. Spread the mix on the bottom 3/4 of the tortilla.
2. Layer your ham and cheese stick at the bottom of the tortilla. Roll tightly and secure with toothpicks.
3. Chill for at least 30 minutes, then slice.

Tips for the best Ham Roll Ups

• Let your cream cheese to soften at room temperature- this will make it much easier to spread
• You could reduce the carb count even further by spreading your cheese mixture right onto your ham and rolling the ham up as the ‘tortilla’
• You really can’t skip the step of letting these roll ups chill before slicing and serving- this step lets all the ingredients come together and helps the pinwheels stay together.
• If you like pickles, those would be a delicious addition to this recipe!
• You could make this recipe super low carb by using a cheese wrap instead of the tortilla

Is this good for meal prep?

This is the perfect keto meal prep recipe! You can prepare these in advance and store in a plastic or glass container with an airtight lid and keep in the fridge. These ham pinwheels will stay fresh for up to five days, so they’re great for packing with your lunch and just grabbing in the morning. You don’t even need to heat these up, so they’re really a great lunch option!

More Ham and Cheese Recipes

• Keto Ham and Cheese Bites
• Warm Ham and Cheese Rolls
• Ham and Cheese Breakfast Quesadilla
• Easy Ham and Cheese Chaffles

Other Keto Appetizers

• 40+ Keto Game Day Snacks
• Chicken Taquitos
• Bacon Cheeseburger Bites
• Pizza Chaffle

Yield: 8

Ham and Cheese Pinwheels

Print

These Ham and Cheese Pinwheels are the best for an easy keto no-cook lunch! This quick recipe is kid-friendly and great for potlucks, too.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 4 low-carb tortillas (I used Mission Carb Balance)
• 4 ounces of cream cheese
• 1 tablespoon Everything Bagel seasoning
• 2 1/2 tablespoons mustard
• 24 slices deli ham (9-ounce package)
• 6 cheddar cheese sticks

Instructions

1. In a small bowl, mix together the softened cream cheese, mustard, and seasoning.
2. Spread the mixture on the bottom 3/4ths of the tortilla.
3. Place your six deli slices on the bottom 3/4ths of the tortilla, then hold your cheesesticks at the very bottom of the tortilla.
4. Roll the tortilla carefully but tightly and secure with toothpicks.
5. Chill in the fridge for at least 30 minutes, then cut into 1 inch slices.

Nutrition Information:

Yield:

8

Serving Size:

5 (1 inch) pinwheel slices
Amount Per Serving: Calories: 176Total Fat: 11.2gCholesterol: 47mgSodium: 1001mgCarbohydrates: 8.4gNet Carbohydrates: 4gFiber: 4.4gSugar: 1.4gProtein: 16.8g

The post Ham and Cheese Pinwheels 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.

Keto Italian Pinwheels

You and your guests will love these Keto Italian Pinwheels! These pinwheels are a mix of salty salami, smoky provolone, sharp pickle and whipped feta, all wrapped up in a low carb tortilla! This is the perfect keto appetizer, after school snack, lunch or quick dinner! These pinwheels require no cooking, are great for keto meal prep and travel easily, so you can always have an easy low carb snack on hand.

Keto Italian Pinwheels are going to disappear from your table in a flash. These are a delicious snack to grab and pop into your mouth while you’re mingling at a party, enjoying a bridal shower or baby shower, or enjoying your favorite game. You really can’t go wrong with having these on the table at any event! And no one will believe you when you tell them these pinwheels are low carb!

Ingredients in Italian Pinwheels

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

• Low carb tortilla
• Salami, provolone cheese, pickle spears
• Whipped Feta Dip

How do I make this Pinwheel recipe?

This easy pinwheel recipe is ready in only 4 simple steps!

1. Spread your whipped feta on a tortilla and top with salami and cheese.
2. Keep your pickles around the bottom of the tortilla and roll it up- this will keep your pickle in the middle of the tortilla. Roll tightly and secure with toothpicks.
3. Chill in the fridge for at least 30 minutes before serving.
4. After being chilled, slice and serve!

Whipped Feta Dip

If you don’t want to make a whipped feta, try an easy cream cheese spread instead. Spread whipped cream cheese, feta, dill and lemon zest over the tortilla. Whipped cream cheese isn’t quite as solid as regular cream cheese, so be sure to not skip the step of cooling in the fridge.

Tips for the BEST Keto Pinwheels

• Serve with dip! Tzatziki or Pesto would be delicious
• If you want to make this recipe super low carb, try with a Cheese Wrap!
• Don’t skip the step of chilling the pinwheel- this will help it to stay together while serving
• Make this recipe your own! You can easily substitute the salami for pepperoni, turkey, prosciutto- whatever you like!

How to Store this low carb snack idea

To store these keto pinwheels, just keep in a plastic or glass container with an airtight lid and store in the fridge. These pinwheels will stay fresh for up to five days.

Is this recipe good for keto meal prep?

Yes! These Italian Pinwheels are a great idea for keto meal prepping. Just prepare in advance and store in your meal prep containers- in the morning, all you’ll need to do is grab your container and run out the door!

What should I serve with these Keto Italian Pinwheels?

If you’re serving this at an adult event, add a keto cocktail! Try this Pickleback, Raspberry Tequila Smash or a Strawberry Rose Limeade. Some more delicious keto appetizers on the table are always a plus! Try these Bacon Cheeseburger Bites, Chicken Taquitos or Sausage Stuffed Mushrooms! For dessert, I love this Keto Zucchini Bread, Air Fryer Cookies or Peanut Butter Bars.

More easy keto appetizers

• Keto Chicken Nuggets
• Crispy Zucchini Chips
• Pizza Chaffle
• Air Fryer Zucchini Pizza Bites

Yield: About 40 Pinwheels

Keto Italian Pinwheels

Print

These Keto Italian Pinwheels are the perfect appetizer or party snack! Enjoy five cheesy, salty pinwheels for about 4 net carbs each!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 4 Mission Carb Balance low-carb tortillas
• 12 slices salami
• 12 slices provolone cheese
• 1/2 tablespoons Whipped Feta Dip (recipe in Notes; substitution options in post)
• 6 pickle spears

Instructions

1. Lay a tortilla on a plate and spread whipped feta dip over the bottom 3/4 of the tortilla.
2. Place three slices of salami and three slices of cheese on the bottom 3/4 of the tortilla.
3. Hold 1.5 pickle spears at the bottom of the tortilla and begin to roll it up, leading to the pickle being in the middle of the pinwheel. Roll gently but tightly. Secure with toothpicks.
4. Chill the tightly rolled wrap in the fridge for at least 30 minutes to help the pinwheels hold up during/after cooking.
5. After chilled, slice the log into 1 inch pinwheels and serve. Pesto or Tzatziki would be perfect dipping sauces!

Notes

• Whipped Feta Dip: https://thebestketorecipes.com/whipped-feta-dip/
• To make this gluten-free and to reduce the carbs even further, replace the tortilla with a cheese wrap and skip the provolone in the middle. This brings each individual pinwheel to 55 calories, 4.7 g fat, 10.9 mg cholesterol, 348.5 mg sodium, 0.7 grams carbs, 0.2 grams fiber, 0.4 grams sugar, 2.8 grams protein, 0.5 net carbs

Recommended Products

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• 
  John Boos Block B12S Maple Wood Edge Grain Cutting Board with Feet, 12 Inches Square, 1.5 Inches Thick

Nutrition Information:

Yield:

8

Serving Size:

5 (1 inch) pinwheels per serving
Amount Per Serving: Calories: 301Total Fat: 23gCholesterol: 48mgSodium: 1936mgCarbohydrates: 12.9gNet Carbohydrates: 4.4gFiber: 8.5gSugar: 1.5gProtein: 16.6g

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