Low Carb Recipes

Keto Meatballs Stuffed Mushrooms is a tasty low-carb appetizer that is ideal for anyone on a ketogenic or gluten-free diet. These meatballs are made from ground beef, almond flour, Parmesan cheese, and Italian spices and are filled in large mushroom caps. This dish is rich and loaded with savory flavors and has a pleasant texture. It is very easy and quick to make this dish, and it is perfect for hectic weeknights, meal prep, or party platters. This dish is filled with good fats and proteins and doesn’t ruin the keto diet without compromising the flavor. These Keto Meatballs Stuffed Mushrooms are so delicious and filling that we have this dish with fresh salad or even without anything.

STATS:

• Serving size: 2 stuffed mushrooms
• Cook time: Twenty-five mints.
• Cuisine: American / Low-Carb
• Total time: Forty mints.
• Course: Appetizer / Snack / Main
• Diet: Keto, Low Carb, Gluten-Free
• Calories: 180 kcal
• Serving: Makes 12 stuffed mushrooms
• Prep time: Fifteen mints.

EQUIPMENT:

• Baking sheet
• Knife
• Parchment paper
• Chopping board

INGREDIENTS:

• 12 white or cremini mushrooms
• ½ lb. ground beef
• ¼ cup almond flour
• Quarter cup parmesan cheese
• One huge egg
• One Teaspoon Italian seasoning
• ½ tsp. garlic powder
• ½ tsp. onion powder
• Salt & pepper
• ¼ cup mozzarella
• 1 tbsp. olive oil

INGREDIENTS NOTES:

MUSHROOMS:

• We have to use large and firm mushrooms like white or cremini so that we can easily stuff the stuffing.

BEEF:

• We have to use the 80/20 ground beef to make the juicy meatballs or we would also utilize the pork or turkey as well.

ALMOND FLOUR:

• We have to use almond flour as the low-carb binder in place of breadcrumbs to make the keto-friendly dish.

PARMESAN CHEESE:

• Parmesan cheese is added to this dish and it helps to keep meatballs together and it also adds the umami flavor.

LARGE EGGS:

• We use the large eggs in this dish to keep the components by binding the ingredients.

HERBS:

• We add the oregano and basil herbs to the dish as it adds the traditional Italian flavor to the meatballs.

ONION & GARLIC SEASONING:

• We can add the onion & garlic seasoning to the dish as it prepares the dish more flavorful and delicious without the addition of additional carbs.

MOZZARELLA CHEESE:

• Mozzarella cheese is added to make this dish cheese-rich.

OLIVE OIL:

• Olive oil is used to roast the mushrooms and to also help to keep the mushrooms juicy.

INSTRUCTION:

1. We can heat the oven at three-seventy-five degrees F.
2. Then we can put parchment paper on a baking pan.
3. We can cut the stems & clean the mushrooms then set aside the caps.
4. Now we can add the meat, almond flour, onion seasoning, Parmesan, egg, seasoning, garlic seasoning, salt, and pepper powder and mix these components.
5. We can make the 12 little meatballs with the mixture.
6. Now we can add one meatball in one mushroom cap and put it in the tray.
7. We can drizzle the olive oil on the mushrooms.
8. Now we can put the mushrooms in the oven for twenty to twenty-five minutes or till the mushrooms get soft and the beef gets properly cooked.
9. We can sprinkle the shredded cheese over the mushrooms in the last 5 minutes then serve warm.

SERVING IDEAS:

• We would serve this dish with keto marinara sauce.
• You would also sprinkle the parsley and basil leaves to make the dish bright & aromatic.
• We would have the crispy green salad along with these mushrooms for the filling meal.
• You would also have the cauliflower rice with the mushrooms to have them in the dinner.
• We would also serve these mushrooms in the tray as a party appetizer.
• We would also add some garlic butter to make this Keto Meatballs Stuffed Mushrooms richer.

TIPS:

• We don’t have to fill the mushrooms too much otherwise it will spill during the cooking.
• You could use the parchment paper to prevent the mushrooms from getting stuck.
• We would also sprinkle red flakes to make the spicy meatballs.
• You shouldn’t have to mix the meatballs too much otherwise they won’t remain juicy.

STORAGE INFORMATION:

FRIDGE:

• We would put the remaining dish in an airtight container and preserve the dish for 3 days.

FREEZER:

• We would preserve this dish for 2 months.

FAQs:

Is this dish low in carbs?

• This dish is low in carbs and it just comprised of 2g net carbs and 14g proteins are present per portion of this dish.

Can I add a different variety of meat to this dish?

• We can add chicken, sausages, or turkey to this dish to make the taste different.

Will I bake these mushrooms in air fryer?

• We can make this dish in the air fryer and cook this dish at three-fifty degrees F for 15 minutes.

NUTRITIONAL INFORMATION:

Calories: 180 kcal
Total carbs: 3g
Fiber: 1g
Net carbs: 2g
Protein: 14g
Fat: 12g
Sodium: 280mg
Potassium: 320mg
Calcium: 80mg
Iron: 1.4mg
Vitamin A: 120IU
Serving size: 2 mushrooms

Keto Chicken Parmesan Cups are a keto dish and they also contain of low no of carbs. This dish is very flavorful and tasty, so everyone will enjoy it whether they are on a diet or not. This dish is made with a combination of mozzarella and parmesan cheese, keto marinara sauce, egg, almond flour, and seasoned with Italian seasoning, black pepper & salt. We can serve this as a side salad, zucchini noodles, or solo. This dish has lots of protein and healthy fats, so it is good to have this dish in a keto diet. These cups contain 3g net carbs so we can easily serve this dish on a keto diet. This dish stores well, so we would prepare this in advance. We can easily customize these cups and add the favorite cheese, sauce, and herbs for a different flavor profile.

STATS:

• Cook time: 20 mints.
• Total time: 35 mints.
• Serving size: 2 cups
• Calories: 220 kcal
• Cuisine: Italian-American
• Prep time: 15 mints.
• Course: Appetizer
• Diet: Keto, Low-Carb
• Servings: 6

EQUIPMENT:

• Muffin tin
• Mixing bowls
• Spoon or scoop
• Grater
• Oven

INGREDIENTS:

• 2 cups of chicken
• 1 cup mozzarella cheese
• ½ cup Parmesan cheese
• ½ cup marinara sauce
• 1 egg
• ¼ cup almond flour
• 1 tsp. Italian seasoning
• Salt and pepper
• Fresh basil

INGREDIENT NOTES:

CHICKEN:

• We have to utilize the cooked and shredded chicken to prepare these cups to save time.

PARMESAN CHEESE:

• We utilize the parmesan cheese to salt the sharp and savory taste in this bake.

EGGS:

• Eggs help bind the ingredients and they help to hold the chicken mix together.

KETO MARINARA SAUCE:

• We have to utilize the keto-friendly marinara sauce to prepare these cups without the additional carbs.

MOZZARELLA CHEESE:

• This cheese should be made with full-fat milk and it should be fresh when you make these cups.

ALMOND FLOUR:

• It is low-carb flour, and it is utilized to provide the structure.

ITALIAN SEASONING:

• It is included in these parmesan cups to provide the taste in these cups.

SALT & PEPPER:

• It is used to provide the flavor in this dish.

BASIL LEAVES:

• It is used to garnish the dish for the burst of color.

INSTRUCTIONS:

1. We can pre-heat the oven to three-seventy-five degrees F.
2. Then we can apply the oil in a muffin tin and place the cups.
3. Take a big dish and add the chicken, egg, almond flour, Parmesan, Italian seasoning, salt, & black pepper.
4. We can add the chicken mixture, press properly, and form a well in the middle.
5. Then we can add one spoonful of keto marinara sauce in every cup and then sprinkle mozzarella cheese.
6. Bake these cups for eighteen to twenty minutes.
7. We can slightly cool these cups, garnish with the basil, and serve warm.

SERVING SUGGESTIONS:

• Serve these parmesan cups with a fresh salad with balsamic vinaigrette.
• We can pair these cups with roasted zucchini or asparagus.
• You can dip these cups in additional marinara sauce or garlic aioli
• We can also serve these parmesan cups with zoodles for whole dinner.
• You can also give these cups in the school lunchbox.
• We can also add a full spoonful of pesto sauce for additional flavor.

TIPS:

• We would utilize the silicone muffin cups to remove the cups easily.
• You would also prepare these cups in double the amount for meal prep purposes.
• We would also sprinkle some chili flakes for the additional spice.
• We would also add some turkey or beef in place of chicken to make it more flavorful.

STORAGE INFORMATION:

FRIDGE:

• Put these cups in the sealed box and preserve them for around four days.

FREEZER:

• We can place these cups in a bag and preserve them for two months.

FAQs:

Can I use a can of chicken to prepare these cups?

• We will use the can of chicken to prepare these cups, but we have to drain and shred the chicken.

Are these Parmesan cups gluten-free?

• These parmesan cups are gluten-free, but check the label of keto marinara and seasoning to ensure they are gluten-free also.

Can I make these parmesan cups before the time?

• We can easily prepare and store these parmesan cups in advance and utilize them when required.

Is there any alternative to almond flour?

• We would utilize the keto bread crumbs, or coconut flour, in place of almond flour to provide the structure in these cups.

NUTRITIONAL INFORMATION:

Fiber: 1g
Net Carbs: 3g
Protein: 22g
Calories: 220 kcal
Fat: 13g
Calcium: 180mg
Iron: 1.2mg
Vitamin A: 450 IU
Total carbs: 4g
Sodium: 430mg
Potassium: 300mg

This Keto Grilled Chicken & Broccoli Bowl with creamy garlic sauce is a flavorful dish of American cuisine. This dish contains proteins and fat, and it is also low in carbs, so this dish is good for the keto diet, and it also satisfies the hunger for dinner. This saucy chicken and broccoli bowl is prepared quickly in only thirty minutes, so it is easy to prepare for busy weeknights. This saucy chicken and broccoli bowl is perfect to have for those with a gluten allergy or on a low-carb or high-protein diet. This Keto Grilled Chicken & Broccoli Bowl with creamy garlic sauce goes well along with salad, bacon, or keto rice.

STATS:

• Total time: 30 mints.
• Cuisine: American
• Calories: 450 kcal
• Course: Dinner
• Diet: Low carb & Keto
• Time of preparation: Ten (10) mints.
• Serving size: 1 bowl
• Cook time: 20 mints.
• Servings: 4

EQUIPMENT:

• Grill
• Saucepan
• Mixing bowl
• Whisk
• Tongs
• Cutting board
• Knife

INGREDIENTS:

CHICKEN BOWL:

• 1.5 lbs. chicken breasts (no bone & skin)
• Black pepper
• Four cups florets of broccoli
• Two tablespoon olive oil
• Salt
• One teaspoon smoked paprika
• ½ tsp. garlic powder

GARLIC SAUCE:

• 2 tbsp. butter
• 3 cloves of garlic
• 1 cup heavy cream
• ½ cup Parmesan cheese
• Salt and pepper
• Nutmeg

INGREDIENT NOTES:

CHICKEN:

• We have to use boneless and skinless chicken breast or thigh fillet to prepare this dish.

BROCCOLI:

• It is best to use fresh broccoli florets to prepare this dish for the nice taste, but we can also use frozen florets if required.

OLIVE OIL:

• It is used to season the chicken and to prepare the dish, and it also helps to add healthy fats to the dish.

BUTTER:

• Butter is used to form the base of the creamy sauce, and it should be unsalted so we can include the salt as we like.

GARLIC:

• We use fresh garlic to add a fresh aroma to the dish, and it also increases the depth of the sauce.

HEAVY CREAM:

• It is used to form the creamy texture of the sauce or to utilize coconut cream for the dairy-free version of this dish.

PARMESAN CHEESE:

• We have to use the parmesan cheese to provide a strong and classic taste in the sauce.

SALT & PEPPER:

• This is used to season the dish to make the tasty dish.

NUTMEG:

• It is used to add slight warmth to the sauce.

INSTRUCTIONS:

1. We have to warm up the grill before time on moderate settings.
2. Then we can apply paprika, olive oil, black pepper, salt, and garlic seasoning on the chicken fillet.
3. We can grill the chicken 5–7 minutes on each side or until its temperature reaches 165 degrees F, and then slice the chicken after some time.
4. We can grill broccoli for around 5–6 minutes until tender & crisp.
5. Then we can liquefy the butter in a pan and add garlic to toss for two minutes.
6. We can add cream and simmer till the sauce gets thick.
7. Then we can add parmesan cheese along with black pepper, nutmeg, and salt, and mix the cheese.
8. We can add the broccoli and chicken slices to 4 bowls and drizzle the garlic sauce into the bowls.
9. Decorate the Grilled Chicken & Broccoli Bowl with parsley and serve.

SERVING SUGGESTIONS:

• We can include cauliflower rice for the additional fiber content.
• You can also add some bacon crumble for the additional crunch.
• These bowls greatly pairs with vinaigrette or green salad.
• You can also include avocado slices for the additional healthy fats.
• We can sprinkle red pepper flakes to make the spicy dish.
• Serve this bowl with keto breadsticks.

TIPS:

• We can also infuse the chicken for thirty minutes to prepare the tastier chicken.
• You don’t have to overcook the broccoli, and keep it slightly crisp.
• We would also utilize the meat thermometer so that the chicken would not get overcooked.
• You can also add some broth to thin the consistency of this sauce.
• We can add fresh herbs like basil or thyme to the sauce for different flavors.

STORAGE INFORMATION:

FRIDGE:

• Put this dish in a sealed box and store it for four days, and store the sauce in a different container for good consistency.

FREEZER:

• Put the chicken and sauce in different boxes and preserve the dish for two months, but the sauce’s texture might change.

FAQs:

Can you make this dish with rotisserie chicken?

• We can easily make this dish with rotisserie chicken to save time and to add flavor.

Is this dish dairy-free?

• This dish is not dairy-free as it contains heavy cream and cheese, but we can use coconut cream and dairy-free cheese or nutritional yeast to prepare a dairy-free dish.

NUTRITIONAL INFORMATION:

Total Carbs: 8g
Fiber: 2g
Protein: 40g
Calories: 450 kcal
Fat: 30g
Sodium: 480mg
Potassium: 750mg
Calcium: 180mg
Iron: 1.5mg
Vitamin A: 900 IU
Net Carbs: 6g
Serving Size: 1 bowl

The Keto Spinach Cheese Melt is a classic, delicious Mediterranean. It features a combination of feta cheese, spinach, mozzarella cheese, cream cheese, or parmesan cheese, along with garlic and oregano, which helps in making the aromatic dish. You would effortlessly cook this dish if you happened to be a vegetarian or you have a gluten allergy. We can also have this dish along with flatbread and fresh veggies, and with some grilled protein like chicken or beef. This dish stores well, so we can easily prepare it in time and use it when required. We would also utilize plant-based cream cheese and dairy-free cheese to prepare the non-dairy Keto Spinach Cheese Melt.

STATS:

• Calories: 310 kcal
• Prep time: 10 mints.
• Serving size: 1 portion
• Cook time: 15 mints.
• Cuisine: Mediterranean
• Total time: 25 mints.
• Course: Main dish
• Diet: Keto
• Serving: 4

EQUIPMENT:

• Skillet
• Mixing bowl
• Spatula
• Oven
• Knife
• Cutting board

INGREDIENTS:

• 2 cups fresh spinach
• ½ cup feta cheese
• Half cup mozzarella cheese
• 2 tbsp. olive oil
• 2 garlic cloves
• ½ tsp. dried oregano
• One-fourth cup Parmesan cheese
• Salt
• Two tbsp. cream cheese
• Sun-dried tomatoes or olives
• Black pepper

INGREDIENT NOTES:

SPINACH:

• We would make use of the fresh spinach to make this dish for the best taste, but we would also consume freezed spinach for this purpose.

FETA CHEESE:

• Feta cheese is used to prepare this dish, and it adds the tangy and salty flavors to the dish, and it also complements spinach in a good way.

MOZZARELLA CHEESE:

• This cheese is used to create the melty texture because it melts well.

PARMESAN CHEESE:

• We use the parmesan cheese to add the sharp, salty, and nutty flavor to the dish.

CREAM CHEESE:

• We have to use full-fat cream cheese, which should be soft and help to create the creamy dish.

OLIVE OIL:

• It is used to prepare the dish, and it also helps to boost the Mediterranean taste in the dish.

GARLIC:

• It is used to make the dish aromatic, and it also provides a savory warmth in the dish.

DRIED OREGANO:

• Oregano is a Mediterranean herb used to add its flavor and also provides an earthy flavor in the dish.

SALT & PEPPER:

• It is used to season the dish and add taste.

INSTRUCTIONS:

1. We can warm up the oil on a moderate flame.
2. After that we would include garlic and toss the garlic.
3. Now we can add spinach and sauté to wilt spinach.
4. We can sprinkle salt, oregano, & pepper powder to season the dish.
5. Then we can place the pan on the surface and add the cream cheese and mix to melt.
6. We can add feta and half the quantity of mozzarella cheese to the pan.
7. Then we can add the mixture to the oven dish and sprinkle the remaining Parmesan & mozzarella cheese on it.
8. We can broil the dish for 2 to 4 minutes to melt down cheese.
9. Now we can cool down the dish slightly; garnish with olives and sundried tomatoes and serve warm.

SERVING SUGGESTIONS:

• Have this dish with almond flour crackers or keto pita.
• We can pair this dish with a Greek salad for a filling dinner.
• You would also stuff this as a filing in lettuce wraps.
• We can also add this with grilled chicken or fish.
• You could have this spinach cheese melt as a warm dip with vegetable sticks.
• We can also put this dish on the flat bread and roll it to create a delicious wrap.

TIPS:

• We have to drain frozen spinach well to prevent the melted form from getting soggy.
• You have to keep an eye on the broiling process to avoid the cheese from getting burned.
• We would include some pepper flakes so that dish will get some spice.
• You can make this dish in double the amount for meal prep purposes.

STORAGE INFORMATION:

FRIDGE:

• Put the dish in a close container and stock it for 4 days.

FREEZER:

• We can create the portions and store the dish for more than two months.

FAQs:

Can I prepare the dairy-free spinach melt?

• We can make the spinach melt dairy-free, and for this purpose, we have to use dairy-free cheese and plant-based cream cheese.

Will we include some protein in the dish?

• We can include some chicken, beef, or lamb in this dish for the protein source.

Can we include kale in this dish?

• We can include kale in this dish with or without spinach; it doesn’t affect the flavor.

NUTRITIONAL INFORMATION

Caloric content: 310 calories
Serving size: ¼ of recipe
Overall carbs: 6g
Sodium: 570mg
Fiber: 1g
Potassium: 370mg
Net Carbs: 5g
Calcium: 280mg
Protein: 13g
Iron: 2mg
Fat: 26g
Vitamin A: 4100 IU