Ingredients for the Best Smashed Broccoli:

Here’s a quick overview of what you’ll need for this cheesy keto side dish! Scroll down to the printable recipe card at the bottom of the page for exact measurements.

• Broccoli florets – You want to avoid stem pieces as they don’t get as tender and could become chewy. You’ll be steaming these first, so feel free to buy the kind packaged in a steamer bag!
• Unsalted butter, Minced garlic, Garlic salt, Cracked black pepper – We toss the steamed broccoli in this garlic butter mixture before smashing and baking them. If you only have salted butter, you may want to reduce the garlic salt. If you prefer a healthy oil (like olive oil) instead of butter, you could use that instead.
• Shredded parmesan – You want the good quality parmesan that is shredded, not the grated kind in the can. This gets a great crunchy texture that works perfectly with the broccoli! Asiago would be a great substitute.

How to make the BEST smashed broccoli

This easy side dish recipe turns regular broccoli into a delicious kid-friendly side dish that everyone will love! You’ll need a microwave (if using a microwave steamer bag of broccoli) or a steam basket and pot to steam the broccoli. You’ll also need a large baking sheet, a dish towel, heavy-bottomed glass, small mixing bowl, culinary brush, and oven. Here’s a step-by-step guide to making this low-carb broccoli recipe!

Steam broccoli

Preheat the oven to 400 degrees. While it’s warming up, steam the broccoli to an “al dente” texture. You want it to be soft enough to smash but not so much that it becomes mushy. If you have a microwave-safe steamer bag, simply blast for 3-4 minutes. Otherwise, place fresh broccoli into a steamer basket. Bring about 1″ of water to boil in a pot, then add the steamer basket. Place a lid on the pot and allow the broccoli to steam for 5 minutes or until al dente.

Smash broccoli

Pat the broccoli dry with a dish towel, then place each piece on a large baking sheet. Give each floret as much space as possible to give yourself room to work. Using a heavy glass (the bottom of a mason jar works well), smash the broccoli flat on the baking sheet, pressing just enough to flatten the broccoli and increase the surface area.

Add garlic butter and cheese

In a small bowl, combine the melted butter, minced garlic, garlic salt, and black pepper to form a sauce. Brush this sauce onto the smashed broccoli, then sprinkle a small portion of parmesan onto each piece of broccoli. 

Roast

Place the baking sheet pan in the preheated oven and roast 18-20 minutes. You want the edges to be nice and crisp, even quite charred if you enjoy that flavor. Depending on the size of your florets and how much you smash them, yours may need a bit more or less time.

How to serve smashed broccoli

We love eating these crispy bites right out of the oven, sometimes with a squeeze of lemon juice for a little boost of flavor! An extra sprinkle of parmesan, and you’re ready to serve. This is a great side dish to serve instead of fries–They’re crispy and fun to dip in ranch or aioli. Serve them alongside these Lemon Pepper Wings or a Keto Bacon Cheeseburger for a tasty low-carb meal.

More keto recipes to serve with broccoli:

• Juicy Grilled Chicken Thighs
• Keto Chicken Nuggets
• Easy Garlic Butter Steak Bites
• One-Pan Keto Pesto Chicken
• Tuna Melt Chaffle Sandwich

Storage Instructions: 

Allow the broccoli to cool completely, then transfer leftovers to an airtight container. Store in the fridge up to 3 days. I don’t recommend freezing as the broccoli becomes mushy, and the cheese becomes rubbery.

Smashed Broccoli Recipe FAQs

Yield: 4 servings

The Best Smashed Broccoli

Print

This is the BEST Smashed Broccoli recipe if you love a crispy bite! Tender broccoli is covered in garlic butter and parmesan, then roasted until perfectly crunchy.

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Ingredients

• 12 ounces fresh broccoli florets
• 2 tablespoons butter, melted
• 1 tablespoon minced garlic
• 1/2 teaspoon garlic salt
• 1/4 teaspoon cracked black pepper
• 1/2 cup good quality shredded parmesan

Instructions

1. Preheat the oven to 400 degrees.
2. Steam the broccoli for 3-4 minutes in a microwave-safe bag or in a steam basket over boiling water. The broccoli needs to be "al dente," soft enough to smash but not mushy.
3. Pat the broccoli dry with a dish towel and place on a large baking sheet.
4. Use a heavy bottom glass to smash the broccoli flat.
5. Combine the melted butter, garlic, garlic salt, and black pepper. Brush the smashed broccoli with the mixture and top with the parmesan.
6. Roast the broccoli 18-20 minutes until crispy.

Notes

Remember, the cooking time will vary based on how large your broccoli florets are and how much you smash them.

Nutrition Information:

Yield:

4

Serving Size:

1/4 of recipe
Amount Per Serving: Calories: 124Total Fat: 8.8gCholesterol: 22.5mgSodium: 348.8mgCarbohydrates: 6.8gNet Carbohydrates: 4.5gFiber: 2.3gSugar: 1.6gProtein: 6.4g

The post The Best Smashed Broccoli appeared first on The Best Keto Recipes.

How to Make Keto Pumpkin Pie

In addition to the ingredients listed above, you will also need an electric mixer, a few mixing bowls, and a 9-inch pie pan. And above all else, you need a pie shield. You don’t have to purchase one; you can simply cut a hole in a square of foil. This is essential to prevent the crust from overbaking.

Make the Crust and Chill

If you’ve made a pie crust from scratch, this really isn’t that different. The basic ingredients are the same, flour, salt, and butter. There are just a few minor tweaks required to make this low-carb, gluten-free pie crust taste as close to a traditional crust as possible.

• Stir the almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
• Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
• Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)

Pre-bake the Crust

• When ready to use the dough, preheat the oven to 350 degrees F.
• Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan).
• Place a sheet of parchment paper over the pie crust and add pie weights or dried beans. Blind bake the pie crust for 7 minutes, then remove it from the oven.
• Remove the weights and parchment paper set aside, and poke a few holes in the crust with a fork. Bake the crust for an additional 5-6 minutes.

Make Pumpkin Filling

• While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
• Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.

Fill and Bake

• Pour the pumpkin mixture into the parbaked pie crust and ADD A PIE SHIELD.
• Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
• Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving. Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.

If you like this keto dessert, you’ll love these sugar-free recipes!

• Pumpkin Cheesecake Bars – Can’t decide between cheesecake and pumpkin pie? With this recipe, you don’t have to! This combines the best of both worlds and tastes AMAZING.
• Keto Butter Pecan Cheesecake – A classic, vanilla cheesecake topped with roasted pecans and sugar-free caramel sauce… Yes, please! This is SO delicious and easy to make ahead of time.
• Keto French Silk Pie – You’ll never believe this only has 5 net carbs per slice! This tall, impressive pie is a must for special occasions and big holiday celebrations.
• Low-Carb Brownie Pie – This is an easy, quick dessert that tastes like a classic. It’s great for picky eaters, and nobody would guess it’s sugar-free!
• Cranberry Cheesecake Bars – The creamy filling is topped with the best pecan crumble! Each bar is just 5 net carbs, making it the perfect holiday dessert for potlucks.

Yield: 8

Keto Pumpkin Pie

Print

You will absolutely love this rich Keto Pumpkin Pie! This classic Thanksgiving dessert recipe is made sugar-free for a low-carb dish that's keto- and diabetic-friendly!

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

Pie Crust

• 1 1/2 cups almond flour
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1 ounce cream cheese
• 1 teaspoon apple cider vinegar
• 1 egg

Pumpkin Filling

• 15 ounces canned pure pumpkin
• 3 large eggs
• 1 cup brown sugar monkfruit
• 1/2 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 3/4 cup heavy cream
• 1/8 teaspoon xanthan gum or 1 tablespoon cornstarch (see notes below)

Instructions

1. Combine almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
2. Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
3. Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)
4. When ready to use the dough, preheat the oven to 350 degrees F. Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan). Place a sheet of parchment paper over the pie crust and add pie weights or dried beans.
5. Blind bake the pie crust for 7 minutes, then remove it from the oven, set the weights and parchment paper aside, and poke a few holes in the crust with a fork.
6. Bake the crust for an additional 5-6 minutes.
7. While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
8. Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.
9. Pour the filling into the parbaked pie crust and ADD A PIE SHIELD. Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
10. Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving.
11. Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.

Notes

• Xanthan gum and cornstarch are thickeners; these help the custard filling to set properly. Those on strict keto usually prefer xanthan gum, while cornstarch is cheaper and easier to find. If using cornstarch, add an additional 0.87 carbs to each serving.
• You MUST USE A PIE SHIELD; the crust browns quickly and easily. If you do not have a pie shield, simply cut a circle in a piece of foil and place it over the pie, this ensures the crust is shielded from direct heat and is not overcooked.

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• 
  Emile Henry Made In France HR Modern Classics Pie Dish, 9", White

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 266Total Fat: 17gCholesterol: 124mgSodium: 277mgCarbohydrates: 6gNet Carbohydrates: 4.7gFiber: 1.3gSugar: 1.9gProtein: 7g

Recipe FAQ

The post Keto Pumpkin Pie appeared first on The Best Keto Recipes.

How do you get even the pickiest eater to enjoy their veggies? You serve it with a creamy homemade cheddar cheese sauce of course! Broccoli and cheddar is a fantastic combo that is a staple in our household. In the winter Broccoli Cheddar Soup is a weekly staple. In the summer these amazing foil packs are on repeat. This simple side dish is one that you will find yourself coming back to time and time again. Steamed broccoli is paired with a simple 6 ingredient cheese sauce that is pure comfort food. This sauce is so versitle and pairs perfectly with other meats and vegetables!

Why you’ll love this recipe:

• Versatile – This is the perfect basic cheese sauce! It goes with anything… Steamed broccoli, roasted veggies, pretzel bites, burgers, spaghetti squash… So many opportunities! You could even add different spices to fit different cuisines better (maybe taco seasoning for nachos or pepper blends for a spicy kick).
• Quick & Easy – The sauce itself takes about 10-15 minutes depending on your preferred consistency and flavor! There are no expensive ingredients, special appliances, or complicated steps. The sauce requires just a small pot and a heating source!
• Low-carb, Keto, Nut-free, & Gluten-Free – A serving of the sauce has 123 calories, 10.7 grams of fat, 2.3 grams of carbs, and 4.3 grams of protein. For keto folks who rely on good doses of fat for energy, this is a great addition to meals!

Cheese Sauce Ingredients

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

• Half-n-half and Unsalted butter – This makes the base of the creamy sauce. If you only have salted butter, you may not need to add any with your seasonings.
• Dijon mustard, Garlic powder, Onion powder, Salt (to taste) – General, all-purpose flavor. Feel free to add some paprika for a little kick if you’d like.
• Shredded cheddar cheese – If you shred it from a block of cheese, you’ll save a little in carbs and have a smoother melt. If you wanted some spice, you could replace half with pepper jack.
• Broccoli – I used fresh broccoli because we love the texture, but you could use frozen broccoli instead (it may require an extra minute of steaming, check that it’s fork-tender). This sauce is also great with cauliflower, green beans, asparagus, and more!

How to Make Cheese Sauce for Broccoli

In addition to the ingredients listed above you will just need a sauce pot and spatula. This easy, cheesy side dish is super easy and quick! Here’s a step-by-step guide for making this cheese sauce recipe.

Steam Broccoli

Place the broccoli in a steamer basket and set it inside a pot filled with 2 inches of water. Bring to a simmer and cover for 7-8 minutes. When the broccoli has reached your desired tenderness remove from heat and set aside. Remember, the cooking times may vary depending on the size of your florrets.

Make Sauce

While the broccoli is steaming, heat a medium-sized pot or saucepan on medium heat. Add heavy cream cream and butter, then warm for about 5 minutes, stirring frequently. Add Dijon mustard, garlic powder, and onion powder, then stir until combined. Finally, pour in the cheese and stir continuously until the cheese is melted. Taste and add salt if needed.

Combine

Once the sauce is smooth and broccoli is fork-tender and bright green, we’re ready to serve! Remove the broccoli from the steamer basket and serve with the cheese sauce either on the side or drizzled all over.

How to serve cheese sauce

This easy cheese sauce is great as a topping or a dip! Serving in little cups with the broccoli lets everyone decide how much cheese they prefer, but drizzling it all over the broccoli is easy and super delicious! We love this as a side with Air Fryer Salmon or Garlic Butter Steak Bites for a quick, low-carb meal ready in about 20 minutes. It also goes perfectly with Crock Pot Ribs and Mashed Cauliflower!

More veggies that go with cheese sauce:

• Air Fryer Green Beans (4.8 net carbs)
• Keto Roasted Radishes (1.3 net carbs)
• Parmesan Roasted Cauliflower (3.5 net carbs)
• Crispy Keto Fries (6.1 net carbs)

Store

Both the cheese sauce and the broccoli can be kept in the fridge in an airtight container for up to 5 days, but they should be stored separately for the best texture.

Can I freeze cheese sauce?

Yes, this cheese sauce can be frozen up to 3 months! It’s best to store in an airtight container (make sure to leave some extra room so it can expand without breaking your jar). You’ll get the best texture if you defrost the sauce overnight in the fridge, then reheat using the directions below.

Reheat

For the best texture, I like to reheat the broccoli and sauce separately. To reheat the sauce quickly, microwave at 50% power in 20-second increments, stirring between each blast for even reheating. Broccoli can be air fried (350 degrees, 2-5 minutes), baked (350 degrees 5-8 minutes), or microwaved (about a minute… but beware, it makes the scent super strong).

If you love this healthy side dish, check out these easy keto recipes!

• Broccoli Cheddar Muffins – The BEST side dish with some low-carb tomato soup or as a breakfast or snack! These are easy to freeze and reheat, too.
• Crispy Smashed Brussels Sprouts – This comes with an amazing aioli dipping sauce, but it’s great with queso, too!
• Air Fryer Squash – We LOVE how easy this is! Just a few ingredients and about 10 minutes, and you have a delicious, healthy side dish.
• Bacon Cheddar Cauliflower Tots – Crispy, tender, and just the right amount of salty for the perfect snack!
• Cheesy Bacon Wrapped Asparagus – These are great as an appetizer or side dish! The everything bagel seasoning adds a great twist on an old favorite.

Broccoli and Cheese Sauce FAQs

Yield: 4 servings

Cheese Sauce for Broccoli

Print

This quick Cheese Sauce for Broccoli is a low-carb, healthy side dish to add to any meal! The creamy 6-ingredient sauce is mild, ready in 15 minutes, and the perfect topping for veggies.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 3 cups broccoli florets
• ½ cup half n half
• 1 tbsp unsalted butter
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ¼ tsp onion powder
• ½ cup shredded cheddar cheese
• Salt to taste

Instructions

1. Place the broccoli in a steamer basket and set it inside a pot filled with 2 inches of water. Bring to a simmer and cover for 7-8 minutes, until broccoli is tender and bright green.
2. Meanwhile, make the cheese sauce. Add the cream and butter to a medium pot or saucepan and heat over medium for about 5 minutes, stirring frequently. 
3. Add the Dijon mustard, garlic powder, and onion powder and stir until combined. 
4. Add the shredded cheese and stir continuously until the cheese is melted and the sauce is smooth. Taste and add salt to taste. 
5. Remove the broccoli from the steamer basket and serve with the cheese sauce, either on the side or drizzled all over! 

Notes

• I found this recipe was really good without any added salt, my husband liked it better with ¼ tsp of salt added. Either way, it’s delicious! 
• Leftovers should be stored with broccoli and cheese sauce separate in the fridge for up to 3 days. Reheat in the microwave in 15-second increments so as not to burn or overcook the sauce. If you like crispy broccoli, reheat it in the air fryer. 
• This sauce would make a great dip for pretzels or even as a mac n cheese sauce! 
• The sauce thickens slightly as it cools, just heat it up gradually if needed to get it back to pouring consistency. 
• Nutrition values for cheese sauce + broccoli: Calories: 146 grams, Total Fat: 11 grams, Cholesterol: 32.2 milligrams, Sodium: 166.4 milligrams, Carbohydrates: 6.8 grams, Fiber: 1.8 grams, Sugar: 2.5 grams, Protein: 6.2 grams, Net Carbs: 5 grams

Nutrition Information:

Yield:

4

Serving Size:

1/4th of sauce only (see notes for nutrition values including broccoli)
Amount Per Serving: Calories: 123Total Fat: 10.7gCholesterol: 32.2mgSodium: 143.9mgCarbohydrates: 2.3gNet Carbohydrates: 2.2gFiber: 0.1gSugar: 1.3gProtein: 4.3g

The post Cheese Sauce for Broccoli appeared first on The Best Keto Recipes.

Lemon Cake Mix Cookies

These soft and chewy Lemon Cake Mix Cookies are keto, low carb, and PERFECT for Spring! Turn a simple keto yellow cake mix into a citrusy cookie the whole family will love. A simple 2-ingredient lemon glaze brings these over the top adds a fantastic sweet, bright flavor.

At under 1 net carb per cookie, this is an easy keto dessert perfect for beginners. It’s versatile and can be altered for different flavors, too (swapping out lemons for oranges would make a great creamsicle flavor, I think!).

Why You’ll LOVE This Recipe:

• EASY – These little cookies have just 0.9 net carbs each with glaze (0.8 without), and they don’t require a ton of ingredients! One store-bought keto cake mix is jazzed up with lemon juice, zest, and extract for super easy cookies that don’t take a ton of measuring or investing in alternative flours and sweeteners
• SOFT & CHEWY – The beauty of cake mixes lies in their moisture and their ease. Using a keto yellow cake mix means you’ll get a thick, chewy cookie that stays nice and soft for several days. They can stand up well to sugar free white chocolate chips as well if you’d like to make them extra special!
• FREEZER FRIENDLY – It’s hard to keep keto treats in the house because it’s so tempting to have them all at once! This recipe is perfect for making and freezing a big batch, then you can take out a couple each day for a lunchbox treat or midnight snack. It’s also perfect for freezing multiple batches to prepare for holidays, cookie swaps, and special occasions.

Ingredients for Keto Lemon Cake Mix Cookies

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

• Keto Yellow Cake Mix – Unfortunately, I’ve yet to find a lemon cake mix that’s also keto. So to improvise, we’ll start with a yellow cake mix and add that great lemon flavor on our own. I used Duncan Hines Keto Yellow Cake Mix.
• Eggs, Melted Butter – Melted butter could be swapped out for vegetable oil if you prefer this, but I love the buttery flavor. Eggs should be size large and room temperature.
• Lemon zest, juice, and extract – This is where that bright, citrus flavor comes in! For the amount of zest, you’ll need 2 large or 3 small lemons. You can use fresh or bottled juice if you must. Lemon extract helps provide a lemony flavor in every bite.
• Optional: Confectioners sweetener, additional lemon juice – These two ingredients combine to make an easy, delicious glaze to cover the cookies.

Keto Lemon Glaze

The optional lemon glaze is made with just TWO ingredients! All you need is lemon juice (bottled or fresh will work) and a keto-friendly confectioners sweetener. I used Lakanto’s Confectioners Monk Fruit. You can thin this down (using water) and cover the whole cookie, or keep it just thick enough to drizzle stripes across your cookies.

How to Make Keto Cookies

This recipe is so easy–You’ll need 2 mixing bowls (one large, one small), a baking sheet and liner (parchment paper or silicone liners), a small ice cream scoop, and a spoon. Here’s a step-by-step guide for creating these tasty keto cookies.

Prep

Preheat the oven to 350 degrees F. Line a baking sheet (or 2) with a silicone baking mat or parchment paper. If you don’t have either of these, make sure to spray the pan with a nonstick spray so that the cookies can easily be removed later. Melt the butter in a small bowl and give it time to cool.

Mix

Pour your keto cake mix into a large mixing bowl, then use a spatula or spoon to create a well in the middle for all of the wet ingredients. Place the melted (and cooled!) butter into the bowl along with the eggs, lemon extract, juice, and zest.

Begin gently whisking the wet ingredients to break the eggs, then slowly begin incorporating more and more of the flour mixture. Keep whisking until there are no air pockets with unmixed pockets of flour and the mixture is nice and thick. Chill for at least 10 minutes to let the almond flour absorb the liquid.

TIP: If you’re prepping, you could simply store this dough in a container for 5-7 days in the fridge, then scoop and bake later. Alternatively, you could form it into a log and wrap with plastic for slice-and-bake style cookies.

Shape

Scoop the dough using a small ice cream scoop, then roll each piece into a nearly perfect sphere. Place them at least 2″ apart from one another until the pan is full. Finally, gently press each piece with a spoon, slightly flattening the top of the dough.

Why press the cookies?

Keto and gluten free mixes have less elastic, stretchy properties, so they don’t spread out like your average cookie made with all-purpose flour. If you don’t press the cookies, they come out very sphere-shaped, and it can be difficult to keep the glaze on.

Bake

Bake cookies for 10-12 minutes. Remember, they will continue cooking a bit on the pan, so remove them from the oven when they look just BARELY cooked. Allow them to cool on the pan while you make the glaze.

Glaze

In a small bowl, mix together your sweetener and lemon juice. Whisk until nice and smooth, then use a spoon to drizzle this in stripes over the cookies. If you prefer a pour-over glaze the covers the whole cookie, simply thin the glaze with a bit of water or more lemon juice. Don’t touch the glaze for at least ten minutes (preferably not for an hour, but self control is difficult).

Store

• COUNTERTOP: Cookies in an airtight container on the counter will last about 5-7 days. They can begin to feel a bit stale after day 4, but 10 seconds in the microwave soften them up beautifully!
• FRIDGE: Cookies stored in the fridge will stay fresh for 7-10 days. The cookies are a bit harder when cold, so allow it to sit and come to room temperature for the best soft and chewy texture.
• COOKIE DOUGH: If you’re not ready to bake the cookies, the dough will last 5-7 days in the fridge. This is perfect meal prepping before a party or when you want fresh cookies multiple days in a row!
• LEMON GLAZE: Lemon glaze will last about a week in the fridge, but it does thicken up quite a bit. You’ll likely need to thin it out with a bit of water to get it back to drizzling consistency.

Freeze

Cookies in the freezer are best when eaten within 3 months. Freeze on a baking sheet in a single layer (not touching) for 1-2 hours, then transfer to a freezer bag for the remaining time. To protect against freezer burn, you could double wrap cookies in batches in plastic wrap.

You can freeze the cookie dough, too! Before baking, simply store in an airtight container, roll it up into a log for an easy slice-and-bake cookie, or scoop, roll, and gently press the dough into shape. Place the individual dough pieces on a baking sheet (not touching) in a single layer, then freeze for 1-2 hours. Finally, transfer to a freezer bag and cook within 3 months.

If you like these low carb lemon cookies, you’ll love these easy keto desserts!

• Keto Cake Mix Cookies – If you don’t need the citrus flavor, consider adding some chocolate chips for a tasty, easy keto cookie!
• Lemon Cookies with White Chocolate & Macadamia Nuts – The perfect blend of soft and crisp, chocolatey and crunchy!
• Air Fryer Cookies – This keto recipe gives you 2 single serving cookies or a nice deep dish cookie perfect for special occasions and splurging!
• No Bake Almond Butter Cookies – We love how simple and easy this recipe is! These are also perfect straight from the freezer for a quick sweet treat.
• Keto Chocolate Chip Cookies – This is, hands down, the BEST keto chocolate chip cookie you will ever have. Even non-keto friends can’t get enough of these!
• The BEST Keto Cookies – Here’s a list of all of our favorites!

FAQs about Keto Lemon Cake Mix Cookies

Yield: 24 small cookies

Keto Lemon Cake Mix Cookies

Print

These Keto Lemon Cake Mix Cookies are just under 1 net carb each and bursting with citrus flavor! A box of keto yellow cake mix has never tasted SO good.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 box Duncan Hines Keto Yellow Cake Mix (10.6 ounce)
• 2 eggs, large
• 1/2 cup melted, cooled butter (or vegetable oil)
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 1/2 teaspoons lemon extract (increase to 2 teaspoons if not adding lemon glaze)

Lemon Glaze:

• 1/3 cup confectioners sweetener
• 1-2 teaspoons lemon juice (more ore less depending on your preferred consistency)

Instructions

1. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper (or simply spray the sheet with nonstick spray).
2. In a large mixing bowl, pour in your keto cake mix. Create a well in the center, then pour in the melted (but cooled!) butter or oil as well as the eggs, lemon extract, juice, and zest.
3. Using a whisk, begin beating the eggs and mixing the liquids, carefully incorporating the cake mix as you work. The mixture gets nice and thick. Once there are no pockets of unmixed flour, place dough in fridge to chill for 10-30 minutes. Do not overmix.
4. Once chilled, scoop out the dough into 24 pieces using a small ice cream scoop. Roll the pieces of cookie dough into perfect spheres, then place them at least 2 inches away from one another on the baking sheet. Gently press the tops of the cookie dough with a spoon, slightly flattening the top of the dough.
5. Bake cookies for 10-12 minutes. Remove from oven, then allow to continue cooking on the hot pan for 5-10 minutes before removing.
6. In a small bowl, mix together the confectioners sweetener and lemon juice until it reaches a smooth consistency. You can drizzle this on in pretty stripes, or you could thin it out with water and pour directly over each cookie to coat it in a tasty, lemony glaze.
7. Allow glaze to set for at least 30 minutes before touching to prevent any fingerprints from messing up your decorations.

Notes

Nutritional values calculated with lemon glaze. Without the glaze, simply subtract 1 calorie and 0.1 net carbs.

Nutrition Information:

Yield:

24

Serving Size:

1 Cookie
Amount Per Serving: Calories: 47Total Fat: 4.5gCholesterol: 25.7mgSodium: 11.5mgCarbohydrates: 1.2gNet Carbohydrates: 0.9gFiber: 0.3gSugar: 0.4gProtein: 0.7g

The post Keto Lemon Cake Mix Cookies appeared first on The Best Keto Recipes.

Instant Pot Pork Chops

These Instant Pot Pork Chops are the perfect keto dinner! You won’t believe how easy this recipe is and how quickly you can have it on the table and ready to serve! Tender pork chops are seasoned with Ranch seasoning and seared until golden brown. Then an easy gravy is made in the Instant Pot and added to the dish. The result is a delicious and impressive dinner that only takes a few minutes to make and is only 5.5 net carbs!

Instant Pot Pork Chops are going to become a regular on your dinner rotation- this dinner is quick, low carb and gluten free! The pork is perfectly cooked and tastes like it’s been cooking for hours, when it’s really only cooked for a couple of minutes. 

Ingredients in Pork Chops in Instant Pot

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

• Olive oil, pork chops, Ranch seasoning
• Butter, onion, garlic, beef stock
• Worcestershire sauce, dijon mustard, sour cream, optional thickening agent

How do I make tender pork chops?

This easy keto dinner recipe comes together in only 4 easy steps!

1. Add your pork chops and ranch seasoning to a bag and shake to coat. Turn the Instant Pot to the saute function and add the olive oil and pork chops. Sear for 2-3 minutes on each side and remove.
2. Place the butter, garlic and onion inside the Instant Pot. Saute until onions are soft. Add the beef broth and deglaze the bottom of the pan. Stir in the Worcestershire sauce and mustard and add the pork chops back to the Instant Pot.
3. Cook for 6 minutes and allow the Instant Pot to release the pressure for 10 minutes.
4. Remove the pork and allow the gravy to cool a little, then stir in the sour cream. If you want the gravy to be thicker, add your thickening agent here. Add the pork back to the sauce and serve.

Tips for the best Instant Pot Pork

• If you are wanting your gravy to be thicker, there are two different thickening agents you can use. You can use corn starch, but if you are strict keto, you can also use xantham gum.
• Do not release the pressure inside of the pressure cooker- allow the Instant Pot to do so.
• Be sure to scrape the bottom of the pan when you are adding in your beef broth.
• You do not have to thicken the gravy- it’s totally optional!

How to Store and Reheat Sour Cream Pork Chops

To store this Instant Pot Pork, keep in a plastic or glass container with an airtight lid and store in the fridge. These pork chops will stay fresh for up to four days. To reheat, microwave in 30 second increments until it’s warm enough for you.

What should I serve with these Instant Pot Pork Chops?

I served these with Keto Mashed Cauliflower and steamed broccoli and it was fantastic! I also think this meal would be delicious with a Simple Arugula Salad or a Wedge Salad. Cauliflower Risotto, Air Fryer Brussels Sprouts or Zucchini Fritters would also be delicious. Pair with a Sugar Free Strawberry Rose Limeade and Keto Zucchini Bread for dessert!

More keto pork recipes

• Stuffed Pork Tenderloin with Roasted Brussels Sprouts
• Cast Iron Pork Chops with Mushrooms
• Bacon Wrapped Pork Tenderloin
• Asian Pork Tenderloin with Air Fryer Vegetables

Yield: 4

Instant Pot Pork Chops

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These Instant Pot pork chops are so easy to make, and take less than half an hour. They're packed with flavor from ranch seasoning and Worcestire sauce, and they're tender and juicy.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 tablespoon olive oil
• 4 (2-inch thick) pork chops
• 1 (1-ounce) package Hidden Valley Ranch seasoning
• 1 tablespoon butter
• 1 cup onion, chopped
• 2 teaspoons garlic, minced
• 1 cup beef stock
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup sour cream

Instructions

1. Place the pork chops and ranch seasoning in a large plastic bag. Seal the bag and shake to coat.
2. Turn on the sauté function on the Instant Pot. Add the olive oil and carefully place the pork chops in the base of the pressure cooker. If there is any seasoning left in the bag then sprinkle it over the chops. Allow the chops to sear 2-3 minutes on each side until golden brown. Remove the prok from the pressure cooker.
3. Add the butter, garlic and onion. Sauté until the onions are soft, then add the beef broth to deglaze the pan. Be sure to scrape up all the little brown bits that have stuck to the bottom of the Instant Pot.
4. Stir in the Worcestershire sauce and mustard. Add the pork chops back to the Instant Pot.
5. Close the lid and and set the cook time to 6 minutes. When the cooking cycle has ended allow the machine to manually release the pressure for 10 minutes.
6. Remove the pork chops from the Instant Pot. Let the gravy to cool slightly so it doesn't curdle, then add the sour cream and stir until smooth.
7. If you wish to thicken the sauce you can use corn starch (if not keto) or xanthan gun. See notes below.
8. Add pork chops back to sauce and serve.

Notes

• If you want to thicken the sauce, then turn the Instant Pot onto the sauté setting after you've added the sour cream. Add 1/2-1 teaspoon of xanthan gum or, if you're not keto, a combination of 1 tablespoon water and 1 tablespoon cornstarch stirred together. Cook until the sauce is the desired thickness, then turn off the Instant Pot and add the pork chops.
• Store leftover pork in an an airtight container in the fridge for 4 days, or in the freezer for 3 months.
• Reheat in the microwave in 30-second increments, or in a 350F oven for 10 minutes.

Recommended Products

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

• 
  Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Nutrition Information:

Yield:

4

Serving Size:

1 pork chop and 1/2 cup sauce
Amount Per Serving: Calories: 409Total Fat: 23gCholesterol: 132mgSodium: 225mgCarbohydrates: 6.2gNet Carbohydrates: 5.5gFiber: 0.7gProtein: 38g

The post Instant Pot Pork Chops appeared first on The Best Keto Recipes.

I’m so excited to share this keto pie crust recipe with you today! I began working on this several months ago when I wanted to create the perfect keto quiche.

While I had made quiche using fat head dough, it just didn’t quite satisfy my craving. I think part of what makes a quiche so fabulous is the buttery, flakey crust that balances the smooth egg filling.

So, my quest to create the perfect keto pie crust began. In this post, I’m sharing all my tips and tricks for making the best almond flour crust every single time!

Ingredients in Almond Flour Pie Crust

Because this keto pie crust is made with almond flour, it’s naturally gluten-free and low-carb. Here’s what you’ll need for the almond pie crust: 

• Almond flour
• Salt
• Butter
• Cream Cheese
• Egg
• Apple Cider Vinegar (creates a crisp, flakey texture)

Can I Substitute the Almond Flour? 

No, this keto crust recipe works best with almond flour. I do not recommend substituting it. Likewise, make sure to buy almond flour and NOT almond meal. 

Can I Use Low-Fat Cream Cheese? 

Possibly, but I recommend using brick-style, full-fat cream cheese for best results. 

How to Make Almond Flour Pie Crust

To make this low-carb pie crust,  you just need a few basic ingredients and a mixer or food processor. If you do not have a mixer, I have also included instructions to make this crust by hand below. 

Step 1: Add the almond flour, salt, cubbed butter, and cubbed cream cheese to a stand mixer fitted with a paddle attachment.

Step 2: Mix the crust until the butter and cream cheese begin to break down and it resembles course sand.

Step 3: Add the egg and apple cider vinegar and mix until smooth. The dough will be sticky.

You can add additional almond flour to your hands or lightly wet your hands to make this easier to work with.

Step 4: Roll the mixture into a ball and wrap with plastic wrap.

Step 5: Chill in the fridge for at least two hours to allow the butter to harden. If you use the dough without chilling again, the butter will already be soft and it will not create a crispy crust. 

Can I Make This Recipe Without a Mixer? 

If you do not have a mixer, you can still make this crust with a little bit of elbow grease.

Combine the almond flour, salt, cubbed butter, cubbed cream cheese and use a pastry cutter to cut the butter and cream cheese into the flour. 

When the mixture resembles course sand, add the egg and apple cider vinegar, use the pastry cutter a few more times to mix the dough, then switch to a silicone spatula and work until a smooth dough forms.

Can I Blind Bake the Keto Pie Crust? 

Blind baking refers to pre-baking the crust, and this is not required for every recipe but some do. Often, dessert pies are blind baked until the crust is done and cooled before adding the filling.

The answer is, yes you can absolutely blind bake this keto pie crust. When blind baking this crust, I do suggest using pie weights.

If you do not have pie weights, simply line the bottom of the crust with parchment paper or foil and add dry rice or beans. This just weighs down the bottom of the crust so it does not create any bubbles and instead forms a perfect pie crust.

Tips for Making Keto Pie Crust

• You must let the dough chill in the fridge for at least 2 hours before rolling it out and using it. If you skip this step, the pie crust won’t hold its shape or turn out nice and flaky. 
• The apple cider vinegar in this recipe doesn’t affect the flavor at all. It just makes the crust flaky! 
• Make sure you’re using almond flour and not almond meal. They’re two separate products! 

Recipes Using Almond Pie Crust: 

This is an excellent all purpose almond flour crust. I use this for my favorite quiche recipes as well as decadent pies. This can also be used to line muffin tins to create smaller pies if you prefer.

Some recipes that would be keto-friendly with this crust are:

• Bacon and Asparagus Quiche
• Keto French Silk Pie
• Brie Bites 
• Spinach and Sausage Quiche

Yield: 1 pie crust

Perfect Keto Pie Crust (almond flour pie crust)

Print

This is the Perfect Keto Pie Crust recipe! This buttery crust is made with almond flour and is perfectly flakey! This can be used in all of your favorite sweet and savory low carb recipes!

Prep Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 1 1/2 cups almond flour
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1 ounce cream cheese
• 1 teaspoon apple cider vinegar
• 1 egg

Instructions

1. Combine almond flour, salt, butter and cream cheese in a food processor or mixer and mix until it resembles course crumbs.
2. Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
3. Roll the dough into a ball and wrap in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)
4. When ready to use the dough press it into the prepared pan (you can roll the dough, but it is sticky and I find it easier to press the dough into the pan)
5. Bake at 350 degrees

To Blind Bake

Bake at 350 degrees for 15 minutes with pie weights. Remove pie weights and bake for an additional 7-10 minutes until set and golden brown.

Notes

To Blind Bake:
Bake at 350 degrees for 15 minutes with pie weights. Remove pie weights and bake for an additional 7-10 minutes until set and golden brown.

For quiche: I prebake at 350 degrees for 10-12 minutes without pie weights. Add the quich filling and bake an additional 20-25 minutes until the eggs are set.

Recommended Products

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

• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly
• 
  Emile Henry Made In France HR Modern Classics Pie Dish, 9", White

Nutrition Information:

Yield:

8 (CRUST ONLY)

Serving Size:

1 slice
Amount Per Serving: Calories: 192Total Fat: 11.3gCholesterol: 42mgSodium: 20mgCarbohydrates: 4gNet Carbohydrates: 3.3 per slicegFiber: 0.7gSugar: 0.9gProtein: 4.1g

The post Perfect Keto Pie Crust (Almond Flour Pie Crust) appeared first on The Best Keto Recipes.

Have you heard of a chaffle? These are low carb keto friendly waffles that are usually made from shredded cheese and eggs, and sometimes the addition of coconut or almond flour. Actually, I can’t believe I haven’t posted one before because I make them all of the time!

Recently, I began thinking ahead to Spring and those old favorites I know I will be craving and the first thing that came to mind was a Strawberry Shortcake! That is when I knew I wanted to make a keto friendly waffle that wasn’t cheese based so that I could create low carb Strawberry Shortcake Waffles. 

These almond flour keto waffles fit the bill perfectly. One recipe makes two small waffles you can enjoy anyway you would like! They would be great with butter and keto friendly syrup, or like this with strawberries and whipped cream!

What ingredients do you need to make Keto Waffles?

The great thing about this recipe is that just need 7 pretty basic ingredients! They are:

• Almond flour
• Egg
• Keto friendly sweetener such as swerve or monkfruit
• Heavy Cream
• Baking Powder
• Strawberries
• Whipped Cream

How do you make Keto Strawberry Shortcake Waffles?

For this recipe I use my favorite tiny waffle maker, it makes exactly 2 perfectly sized waffles. The first step is to plug in your waffle maker and it is ready to go when the light goes off. Though this waffle maker does have a nonstick coating I always spray a very light coat of cooking spray just to be careful.

Next, in a small bowl combine the almond flour, egg, sweetener, heavy cream and baking powder and whisk until smooth. Carefully pour half of the mixture into the waffle maker. It will take 2-3 minutes and the waffle maker will “pop” up a bit when the waffle has expanded and risen. Remove the first waffle and set aside. Repeat the steps for the second waffle.

The final step is to assemble the strawberry shortcake stacks! Place one waffle on the bottom top with 1 1/2 thinly sliced strawberries and whipped cream and repeat for the second layer. 

Lastly, you can dust a bit of powdered keto friendly sweetener if you like to make your waffles extra decadent! 

What are some other easy keto breakfast recipes?

These 5 Ingredient Keto Sausage Balls are one of those super easy recipes that are perfect when you are short on time or ideas. Some other easy keto breakfast ideas are listed below, all of these combinations are under 7 net carbs. 

1. One heaping serving of this Keto Sausage Breakfast Hash
2. Keto Mocha Frappuccino and three Keto Sausage Egg and Cheese Bites = just under 7 net carbs
3. Keto Coffee Frappuccino, two Keto Sausage Cream Cheese Rolls and one hard boiled egg = roughly 6 net carbs
4. Four Keto Almond Flour Sausage Balls and two scrambled eggs and an 8 ounce glass of unsweetened almond milk = roughly 5 net carbs
5. Steak and Eggs and black coffee = roughly 2 net carbs
6. Two BLT Lettuce Wraps and an Almond Butter Frappuccino = 7 net carbs
7. Two Keto Cinnamon Rolls (seriously!!!) two slices of bacon and one egg over easy = under 5 net carbs
8. Two Keto Ham and Cheese Muffins with a Coffee Frappuccino =under 7 net carbs
   Yield: 1

   Keto Strawberry Shortcake Waffles

   

   Print

   The perfect keto appetizer! Keto Sausage Cream Cheese Pinwheels are made with fat head dough and loaded with sausage and cream cheese! Just two net carbs per serving! #keto

   Prep Time 5 minutes

   Cook Time 5 minutes

   Total Time 10 minutes

   Ingredients

   • 1 egg
   • 2 tablespoons almond flour
   • 1/4 teaspoon baking powder
   • 1 tablespoon keto friendly sweetener (Swerve or Monkfruit)
   • 1 tablespoon heavy cream
   • 3 strawberries, thinly sliced
   • 1/4 cup whipped cream

   Instructions

   1. The first step is to plug in your waffle maker and it is ready to go when the light goes off. Lightly spray with cooking spray
      
   2. In a small bowl combine the almond flour, egg, sweetener, heavy cream and baking powder and whisk until smooth.
   3. Carefully pour half of the mixture into the waffle maker. It will take 2-3 minutes and the waffle maker will "pop" up a bit when the waffle has expanded and risen.
   4. Remove the first waffle and set aside. Repeat the steps for the second waffle.
      
   5. The final step is to assemble the strawberry shortcake stacks: place one waffle on the bottom top with 1 1/2 thinly sliced strawberries and whipped cream and repeat for the second layer. 

   Recommended Products

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

   • 
     Dash Mini Maker

   Nutrition Information:

   Yield:

   1

   Serving Size:

   1
   Amount Per Serving: Calories: 265Total Fat: 18.2gCholesterol: 219mgSodium: 79.5mgCarbohydrates: 6.4gNet Carbohydrates: 5.2gFiber: 1.2gSugar: 3.3gProtein: 9.4g

The post Keto Strawberry Shortcake Waffles appeared first on The Best Keto Recipes.

My cousin, Katie, has been following a keto diet. She text me recently and said if she say another egg she thought she would die. Girlfriend, I’m with ya! I have hit those roadblocks where I just cannot eat any more eggs or cheese.

Usually, the only way to shake it is to try them a new and different way. This very easy Keto Sausage and Cabbage Breakfast Hash was just what I needed to get out of my funk with eggs. This resembles a traditional potato hash surprisingly well!

A traditional breakfast hash typically features potatoes, onions, and peppers all fried until crispy and then topped with fried eggs.

However, this cabbage and smoked sausage hash features a bed of smoked sausage and fried cabbage topped with eggs. It is hearty, inexpensive and easy! This is the perfect keto breakfast, or even to serve as an easy dinner!

Ingredients in Fried Cabbage and Sausage Hash

To make this low-carb, high-protein breakfast hash, you’ll need: 

• Smoked sausage
• Butter
• Garlic
• Cabbage
• Salt and pepper
• Onion powder
• Paprika
• Eggs

How to Make Fried Cabbage and Sausage Hash

This is a quick keto breakfast recipe that you can have on the table in no time! Here’s a look at how this sausage and cabbage breakfast hash is made: 

1. Heat an oiled 12-inch skillet over medium heat. 
2. Brown the sliced smoked sausage until lightly crisp. Remove sausage from skillet and set aside. 
3. Add butter, garlic, chopped cabbage, and spices and stir well. Fry cabbage to your desired tenderness.
4. When the cabbage reaches your desired texture, add the cooked sausage and stir until heated through.
5. In another skillet, cook the eggs the way you prefer.
6. Top the Keto sausage hash with the egg. Serve immediately.

What Type of Sausage Should I Use? 

Any kind you’d like! Any cooked, smoked sausage will work.

Tips for Making a Keto Breakfast Hash

• If you would like more crunch, cook the cabbage for about 3-4 minutes. If you like your cabbage very tender, it will need to cook closer to 10 minutes. 
• I prefer using my cast iron skillet to make this cabbage and sausage hash. It distributes heat evenly, so I rarely burn anything when I use it. 
• This keto breakfast hash is best enjoyed right away. However, leftovers can be reheated on the stovetop. I recommend cooking the eggs fresh each time you reheat the cabbage hash mixture. 

More Keto Breakfasts to Try: 

If you guys are like me you might like an example of what a complete keto meal looks like. So here are some ideas of what a keto breakfast under 7 net carbs might be:

1. One heaping serving of this Keto Sausage Breakfast Hash
2. Keto Mocha Frappuccino and three Keto Sausage Egg and Cheese Bites = just under 7 net carbs
3. Keto Coffee Frappuccino, two Keto Sausage Cream Cheese Rolls and one hard boiled egg = roughly 6 net carbs
4. Four Keto Almond Flour Sausage Balls and two scrambled eggs and an 8 ounce glass of unsweetened almond milk = roughly 5 net carbs
5. Steak and Eggs and black coffee = roughly 2 net carbs
6. Two BLT Lettuce Wraps and an Almond Butter Frappuccino = 7 net carbs
7. Two Keto Cinnamon Rolls (seriously!!!) two slices of bacon and one egg over easy = under 5 net carbs
8. Two Keto Ham and Cheese Muffins with a Coffee Frappuccino =under 7 net carbs

I hope that is as helpful for you as it is for me! I find it really hard to visualize such small carb amounts because we are so used to seeing breakfast options being high in carbs like cereals and pastries.

However, you can definitely have a filling keto breakfast under 7 net carbs if you choose your carbs wisely!  

More Cabbage Recipes:

• Fried Cabbage with Bacon
• Keto Cabbage & Beef Soup
• Keto Sausage & Cabbage Foil Packs
• Low Carb Taco Cabbage Skillet
• Keto Bacon Wrapped Cabbage

Yield: 4

Keto Sausage and Cabbage Breakfast Hash

Print

This Keto Sausage and Cabbage Breakfast Hash is an incredibly hearty low carb breakfast! At under 5 net carbs per serving this dish takes similar to a traditional breakfast hash without the carbs!

Ingredients

• 1 (12 ounce) package of smoked sausage
• 1 tablespoon butter
• 2 cloves of garlic, crushed
• 3 cups cabbage, chopped into bite size pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 onion powder
• 1/4 paprika
• 4 eggs

Instructions

Heat a 12 inch skillet over medium heat. Spray with cooking spray or add 1 teaspoon of olive oil.

Brown the sliced smoked sausage until lightly crisp.
Remove sausage from skillet and set aside.


Add butter, garlic, chopped cabbage, and spices and stir well. Fry cabbage to your desired tenderness. If you would like more crunch this will take 3-4 minutes. If you like your cabbage very tender it will cook closer to 10 minutes.


When the cabbage reaches your desired texture add the cooked sausage and stir until heated through.

In another skillet (or transfer your cabbge mixture to a serving dish and use the same skillet) heat to medium heat and spray with cooking spray or an additional 1 tablespoon of butter and cook the eggs the way you prefer (I did sunny side up) top Keto Sausage Hash with the egg. Serve immediately.

Notes

This recipe is great with fried eggs, scrambled or poached eggs!

Recommended Products

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

• 
  Utopia Kitchen Pre-Seasoned Cast Iron Skillet - 12.5 Inch - Black

Nutrition Information:

Amount Per Serving: Calories: 744Total Fat: 65.3gCarbohydrates: 6.2gFiber: 1.7gProtein: 31.6g

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