Category: Recipes

low carb keto buttermilk biscuits

Low Carb Buttermilk Biscuits

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AuthoradminDifficultyIntermediate

Biscuits are back on the menu!

I thought I would have to skip this on a low carb diet but here comes King Arthur to save the day! No wonder this company is called King Arthur. A true knight in shining armor. The absolute star of the show is their King Arthur Keto Wheat Flour (or Keto Wheat Pizza Flour) that makes biscuits that taste and feel like the real thing – no missing out. There is a catch though – these are not gluten free. In fact gluten is one of the major ingredients which makes this a low carb, high protein biscuit. 

King Arthur Keto Wheat Flour

Just Like the Real Thing

These are crumbly, melt in your mouth and may be even more delicious than a biscuit you would get at a brunch spot. Most importantly there is no insulin spike sugar crash afterwards. Note, this is not a low calorie food, but so light on the carbs that it won’t have you feeling weighed down. You can have these at breakfast and head in to your day. This isn’t just for brunch on a lazy Saturday. This is a ready to go staple in my kitchen. Each week I meal prep these to have a low carb breakfast item or side on hand.

And they pair so well with my lobster mushroom dish (pictured below)!

Low Carb Buttermilk Biscuit Recipe!

A staple that feels like a treat!

Ingredients

 1 ¼ cups King Arthur Keto Wheat Flour
 2 tsp Baking Powder
 3 tbsp Salted Butter
 3 tbsp Heavy whipping cream
 2 tbsp Buttermilk
 ½ cup Sour cream

Nutrition Facts

12 servings

Serving size

1

Amount per serving
Calories103
% Daily Value *
Total Fat 6.2g8%
Saturated Fat 3.9g20%
Trans Fat .3g
Monounsaturated Fat 1.8g
Cholesterol 22.6mg8%
Sodium 240mg11%
Net Carbohydrate 0.3g1%
Dietary Fiber 2.4g9%
Protein 4.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Beetroot Lemonade

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Authoradmin

When Life Gives You Tiny Beets

When life gives you little itty bitty beets, what do you do? Make beetroot lemonade! I was too eager to see what was growing beneath the dirt in my first beetroot harvest from my garden last summer so I plucked up a few beets before they were quite big enough to make a dish with. So, I decided to juice them. Instead of settling for the flavor of plain beets, I jazzed it up with some ginger and lemon to create this zesty refresher that also identifies as a mocktail.

You’ll Feel better Instantly

Just looking at a tall glass of this drink gives me a feeling of well being. The vibrant red combined with knowing the power and goodness that’s in it makes this beetroot lemonade so inviting and refreshing. Lemonade is simple, but has stood the test of time for a reason. Lemons are chock full of the most reliable antioxidant, vitamin C, and this delicious vehicle lends itself to endless combinations and variations. The addition of beetroot and ginger is a perfect nourishing twist on classic lemonade that you are sure to enjoy. 

Health Benefits of This Recipe

🌱Beetroot

Beetroots are rich in nitrates, which convert to nitric oxide which helps relax blood vessels. They also contain betalains and polyphenols that help reduce inflammation and oxidative stress, and betaine, which supports liver function and detoxification. My favorite is they are rich in folate and iron which are important for red blood cell formation and DNA synthesis.

🌿Ginger

Ginger stimulates bile and digestive enzymes, helping with bloating, nausea, and indigestion. It contains the compounds gingerol and shogaol which reduce inflammation and may help with menstrual pain, arthritis, and general aches. Some studies show ginger may help lower fasting blood glucose and improve insulin sensitivity. Ginger is also a well known anti-emetic, effective for morning sickness and motion sickness.

🍋 Lemons

Lemons are powerhouses of vitamin C, which supports immune health, collagen production, and acts as a potent antioxidant. The lemon zest contains the polyphenols and d-limonene which possesses anti-inflammatory and antimicrobial properties. Moreover, lemon perfectly complements the iron in beetroot as the vitamin C enhances non-heme iron absorption from plant foods.

Beetroot Lemonade Recipe!

A delicious mocktail that is vibrant and good for you!

Ingredients
 ½ cup fresh red beets, chopped
 ½ cup Allulose or sweetener of your choice
 1 tbsp ginger chopped
 2 lemons
 1 tsp lemon zest

Nutrition Facts

4 servings

Serving size

1

Amount per serving
Calories23
% Daily Value *
Total Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 27mg2%
Net Carbohydrate 6g3%
Dietary Fiber 2g8%
Total Sugars 2g
Includes 0g Added Sugars0%
Protein -1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The Perfect Keto Sugar Cookie – No Aftertaste, Just Pure Bliss

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AuthoradminDifficultyIntermediate

You’ll Love This Crumbl Pink Sugar Knockoff

You’ve stumbled upon the most perfectly ooey-gooey, buttery, moist-yet-crumbly Keto Sugar Cookie! These low carb cookies are inspired by Crumbl’s pink sugar cookie and they are packed with delicious flavor and only about 4g net carbs each! Those delicious Crumbl cookies were one of my go-to comfort foods when they first came out, especially the Pink Sugar. So delightful! Since they changed the recipe, and eventually stopped making it, and I myself realized that eating Crumbl cookies does not align with my goals in life, I set out on a quest to create a low carb version of the cookie that I could enjoy without derailing my health goals. 

I’ll be honest—this cookie took time to perfect. If you’ve ever ventured into keto baking, you know the struggle: grainy textures, cookies that either fall apart or turn into dry, chalky pucks, and worst of all—the dreaded cooling effect or bitter aftertaste from sugar alternatives. After countless batches that weren’t quite right, I finally cracked the code. This keto sugar cookie is everything I dreamed of: lightly crisp on the outside, perfectly tender on the inside, and just the right level of sweet. No weird aftertaste, no strange textures—just pure, buttery goodness.

The secret? A blend of allulose, cashew butter, and a touch of cream cheese, creating a dough that bakes up into the ideal balance of moist yet crumbly. Whether you’re keto, low-carb, or just looking for a better-for-you treat, this is the sugar cookie you’ve been waiting for.

Baking Tips!

Baking with Allulose

Allulose is hydroscopic meaning it attracts water. So, it was a real challenge getting a cookie with this sweetener that didn’t just spread out in the oven or burn before it baked. You can imagine then, that allulose does not easily lend itself to harder pastries like cookies. It does well with cakes and scones like this recipe and this recipe. But I really missed Crumbl pink sugar cookie and my will found a way. 

Here are three things that I did differently when baking with allulose for this cookie:

1. Chill the cookie dough before baking.

2. Bake at a lower temperature as allulose burns more easily than regular sugar.

3. For this cookie specifically, I used cream cheese and cashew butter to add bulk, structure and flavor that I could not get with just almond flour. 

 

Recipe Insights

Saving on Ingredients

I always find great deals at the local WinCo. This is where I stock up on cashew butter (a 1lb tub usually goes for less than $6!). Their bulk department has so many gems! If you have a WinCo in your area check ’em out!

Saving on Time and Willpower

This is a recipe you can make ahead and freeze until you need it. This is helpful especially if you want to have this snack on hand so you can still sweet tooth cravings without too much effort, but not too handy that you eat all 12 servings in one go. 

Cashew and almond butter replacing flour not only make this keto but also add protein and healthy fats to this cookie. It is tempting to think, oh this is keto so I can eat as many as I want, guilt-free.  However, this is by no means a low calorie food! I have to remind myself (and hubby) with this yummy keto recipe that cookies are still a treat and it is wise to stick with one or two servings to be mindful of our dietary goals. 

A Note on the Sweeteners

Allulose has been my sweetener of choice for about a year now because it is the only one that is left that I trust, that tastes enough like sugar to be worth eating. Erythritol was my other go to for the longest time, especially for cold items like beverages and ice-cream (ooh it makes a banging keto ice-cream) since the cooling effect is not distinguishable when cold. Sadly, I have had to break up with erythritol because of this study, which indicates that it may cause blood clotting and cardiovascular side effects. 

Where allulose is concerned, there has not been any cause for concern. (See below for some actual health benefits of allulose and check out my blog for all the deets on this sugar substitute). However, I am mindful to not exceed 60-75g per day as the maximum limits that have been tested to be safe are about 61 g per day for a 150lb person. This cookie for example contains about 13g per serving.

Health Benefits of this Recipe

Allulose

Allulose can lower glucose and has been shown to have these great properties. Great so far for wanting to maintain a healthy weight. The awesome taste makes it easier to adapt it as a sugar substitute and makes it less likely you’ll cheat to fulfil your sweet tooth.

Almond and Cashew

Almonds are super high in  Vitamin E while cashews are one of the most potent sources of magnesium, a micronutrient that is essential for healthy metabolism. 

Perfect Keto Sugar Cookie Recipe!

This is the perfect Keto Sugar Cookie recipe! These low carb cookies are packed with delicious flavor and only about 4 net carbs each!

 

Ingredients
 ½ cup salted butter
 ½ cup cashew butter
 1 egg
 2 tbsp light cream cheese
 ¾ cup almond flour
 ⅔ cup allulose

Nutrition Facts

12 servings

Serving size

1

Amount per serving
Calories184
% Daily Value *
Total Fat 18g24%
Saturated Fat 7g35%
Trans Fat 0g
Monounsaturated Fat 10g
Cholesterol 37mg13%
Sodium 106mg5%
Net Carbohydrate 5g2%
Dietary Fiber 1g4%
Total Sugars 1g
Includes 0g Added Sugars0%
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Please note that the nutritional information provided is an estimate and can vary based on ingredients and portion sizes. Adjustments may be needed based on individual dietary requirements or specific ingredients used.
 
If you enjoyed making this dish, add a comment below!
 

 

Mexican Street Beets

This deliciously spicy roasted beetroot recipe is a corn-free twist on elote (Mexican street corn). Golden beets star in this lower carb version of a spicy classic that will hit the spot as a Mexican side, a yummy snack or even a large portion as a whole meal.  Golden beets bring a vibrant color and a sweet, earthy flavor that pairs wonderfully with the classic elote toppings. This recipe offers a unique, nutrient-rich alternative that’s just as satisfying and full of flavor.

 

  •  

Health Benefits:

  • Golden Beets:
    Golden beets are packed with fiber, vitamins (A and C), potassium, and antioxidants. Their natural sweetness and vibrant color make them a great alternative to corn, providing an earthy and subtly sweet flavor. This is especially useful for people with corn allergies. If you would like to learn more about corn allergies here is a very informative article.

  • Lower in Carbs:
    Golden beets offer a lower carbohydrate and calorie alternative to corn, making this dish a good choice for those following a lower-carb diet.

Serves: 4
Prep Time: 10 minutes
Cook Time: 7-10 minutes

Ingredients:

  • 4 medium golden beets, peeled and diced into bite-sized cubes
  • 2 tbsp butter or avocado oil
  • Salt and black pepper, to taste
  • 1/2 cup mayonnaise (or Greek yogurt)
  • 1/2 cup crumbled cotija cheese (or vegan feta)
  • 1 tsp smoked paprika
  • 1 tsp chili powder (optional, for heat)
  • 2 cloves fresh garlic
  • 1 lime, cut into wedges
  • 1/4 cup fresh cilantro, chopped
  • Optional: tajín for extra heat

Nutritional Information (per serving):

(Approximate values without optional ingredients)

  • Calories: ~180 kcal
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 4g
  • Fat: 12g
  • Sugar: 8g
  • Sodium: 300mg

Instructions:

  1. Prepare and Roast the Beets:

    • Blanch the beets for 1 minute in boiling water with a pinch of salt added to the water.
    • Preheat the Oven: Preheat your oven to 400°F (200°C) or use an air fryer set to the same temperature.
    • Roast the Beets: Spread the seasoned beets in a single layer on a baking sheet lined with parchment paper. Roast for 7 minutes, flipping occasionally, until the beets have a bit of char and are fork tender.

  2. Prepare the Elote-Style Sauce:

    • Make the Sauce: In a bowl, whisk together the mayonnaise (or yogurt), smoked paprika, chili powder, garlic powder, and a squeeze of lime juice. Set aside.

  3. Assemble the Golden Beet Elote-Style Bites:

    • Toss the Beets: Once the beets are roasted, transfer them to a mixing bowl. Toss them with the elote sauce until they are evenly coated.
    • Top with Cheese: Sprinkle the crumbled cotija cheese (or vegan alternative) over the sauced beets.
    • Garnish: Finish with chopped fresh cilantro and an extra sprinkle of paprika or chili powder for added color and flavor. Serve with lime wedges on the side for extra tang.

  4. Serve:

    • Enjoy Warm: Serve your golden beet elote-style bites warm as a side dish or appetizer. Optionally, drizzle with hot sauce or sprinkle with tajín for a spicier kick.

Tips and Variations:

  • Spice It Up:
    Add chopped jalapeños or sprinkle tajín for a spicier version.

  • Make It Vegan:
    Use vegan mayo and vegan cheese for a completely plant-based dish.

This Mexican Street Beets recipe is a fun, creative way to enjoy the flavors of Mexican street corn with the added health benefits and unique taste of golden beets. It’s a beautiful, vibrant dish perfect for serving at gatherings or enjoying as a healthy side.

Parsnip Fettucine Alfredo

This recipe for Parsnip “Fettucine” Alfredo offers a creamy and delicious low-carb twist on a classic favorite. The pale color of parsnips makes them look just like traditional white pasta, making this dish both visually appealing and satisfying.

Parsnip Pasta Alfredo

Serves: 2
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

For the Parsnip Pasta:

  • 4 large parsnips, peeled into long ribbons (use a vegetable peeler or mandoline)
  • Salt, for boiling water

For the Alfredo Sauce:

  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 1 cup grated Parmesan cheese (or vegan Parmesan substitute)
  • 1/4 tsp ground nutmeg (optional)
  • Salt and black pepper, to taste

For Garnish:

  • Fresh parsley, chopped (optional)
  • Additional grated Parmesan cheese (optional)

Instructions:

  1. Prepare the Parsnip Pasta:

    • Peel the Parsnips:
      Using a vegetable peeler or mandoline, peel the parsnips into long, thin ribbons resembling fettuccine noodles.

  2. Cook the Parsnip Pasta:

    • Boil Water:
      Bring a large pot of salted water to a boil.
    • Cook Parsnips:
      Add the parsnip ribbons to the boiling water and cook for 2-3 minutes until they are tender but still have a slight bite (al dente).
    • Drain:
      Carefully drain the parsnip pasta and set aside.

  3. Prepare the Alfredo Sauce:

    • Melt Butter:
      In a large skillet over medium heat, melt the butter.
    • Sauté Garlic:
      Add the minced garlic and sauté for about 1 minute until fragrant.
    • Add Cream:
      Pour in the heavy cream, stirring continuously. Bring the mixture to a gentle simmer.
    • Add Cheese:
      Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
    • Season:
      Stir in the ground nutmeg (if using), and season with salt and black pepper to taste.

  4. Combine Pasta and Sauce:

    • Mix Together:
      Add the drained parsnip pasta to the skillet with the Alfredo sauce.
    • Toss:
      Gently toss the parsnip ribbons to coat them evenly with the sauce.
    • Heat Through:
      Cook for an additional 1-2 minutes to let the flavors meld.

  5. Serve:

    • Plate the Dish:
      Divide the parsnip pasta Alfredo between two plates.
    • Garnish:
      Sprinkle with chopped fresh parsley and additional Parmesan cheese if desired.
    • Enjoy Immediately:
      Serve while hot and enjoy the creamy goodness!
 

Health and Convenience Benefits:

  • Looks Like Traditional Pasta:
    The pale color of parsnips makes this dish visually similar to classic white pasta, offering a comforting and familiar appearance that’s perfect for those missing traditional noodles.

  • Nutrient-Rich Alternative:
    Parsnips are high in fiber, vitamins (like C and K), and minerals such as potassium and manganese. This makes them a more nutritious choice compared to refined pasta.

  • Lower in Carbs:
    While parsnips do contain some carbohydrates, they’re generally lower in carbs and calories than traditional pasta, making this dish suitable for those watching their intake.

  • Quick Preparation:
    This recipe is straightforward and takes about 30 minutes from start to finish. There’s no need for special equipment beyond a vegetable peeler.

  • Creamy Alfredo Sauce:
    The homemade Alfredo sauce is rich and flavorful. You can adjust the richness by opting for half-and-half instead of heavy cream or using a plant-based cream alternative.

Nutritional Information (Per Serving):

(Approximate values; optional ingredients not included)

  • Calories: ~550 kcal
  • Carbohydrates: 40g
  • Fiber: 10g
  • Protein: 12g
  • Fat: 40g
  • Saturated Fat: 24g
  • Sugar: 8g
  • Sodium: 600mg

Note: Using coconut cream and vegan cheese will alter the nutritional content.

Tips and Variations:

  • Add Protein:
    Incorporate grilled chicken, shrimp, or oyster mushrooms to increase the protein content.

  • Vegetable Boost:
    Mix in steamed broccoli florets or sautéed mushrooms for added nutrients and texture.

  • Herb Infusion:
    Add fresh herbs like thyme or basil to the sauce for extra flavor.

  • Spice It Up:
    Sprinkle red pepper flakes into the sauce for a hint of heat.

Enjoy your creamy and delightful Parsnip Pasta Alfredo! It’s a comforting dish that combines the familiarity of classic pasta with the health benefits of vegetables. The simplicity of preparation makes it a convenient option for a gourmet meal at home.

 

To make the Alfredo sauce vegan for your Parsnip Pasta Alfredo, you can substitute the dairy ingredients with plant-based alternatives while keeping the sauce just as creamy and rich. Here is great vegan alfredo sauce recipe:

 

Vegan Alfredo Sauce Recipe:

  1. Melt the Vegan Butter:
    In a skillet, melt 2 tbsp of vegan butter over medium heat.

  2. Sauté the Garlic:
    Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant.

  3. Add Plant-Based Cream:
    Stir in 1 cup of coconut cream, cashew cream, or plant-based creamer. Bring it to a gentle simmer, stirring continuously.

  4. Stir in Nutritional Yeast or Vegan Parmesan:
    Add 2-3 tbsp of nutritional yeast or ½ cup of grated vegan Parmesan. Continue stirring until the sauce thickens and becomes creamy.

  5. Season:
    Add salt, pepper, and a pinch of nutmeg (optional) for flavor. A teaspoon of lemon juice can also enhance the taste.

  6. Combine with Parsnip Pasta:
    Add the cooked parsnip ribbons to the Alfredo sauce, toss to coat, and serve!