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Naked Wonton Soup

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Naked Wonton Soup

This Gluten Free & Keto Naked Wonton Soup is so Easy to Make and Tastes Just like Traditional Wonton Soup. It’s a Great Low Carb Alternative that will satisfy Your Chinese Food Cravings. The juicy Pork and Prawn / Shrimp Wonton Meatballs are a Delightful Low Carb Twist on an Long Time Favourite. It’s so Flavourful and Delicious that you won’t even miss the wrapper.

Naked Wonton SoupNaked Wonton Soup

To make this Tasty Soup, you boil the chicken broth with the ginger and whole cloves of garlic. Let it simmer for 10 -15 minutes. Then use a food processor to grind up the pealed shrimp and raw ground pork with the sesame oil, cloves of garlic and chopped green onion. Mix it until it’s well combined. You can use a knife and cutting board for this step if you don’t have a food processor. Preheat your oven, then shape the pork and shrimp mixture into small meatballs. Place the meatballs into a  baking dish, then bake for 20 – 25 minutes or until browned. Turn a few times throughout. Remove the pieces of ginger and garlic from the broth, then add the cooked meatballs, the sesame oil and the chopped green onion to the pot. Let simmer for 5 – 10 minutes.

Naked Wonton SoupNaked Wonton Soup

Naked Wonton Soup

My Family Loves this Naked Wonton Soup Recipe. When they ask if I could make it again, I’m happy to because it’s so much easier than having to wrap the wontons in a wrapper and I think they taste just as good. I also love how healthy this soup is. Bone broth is so good for you and is a great way to make your meals go a bit farther. Whenever we get a roasted chicken, (which is usually once a week) I boil down the bones in a large pot over medium heat for a few hours. Then I use a strainer and bowl to Separate the liquid from the bones. I save it in the freezer to make soup or sauces with throughout the week.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

A lot of people are having huge success with this diet. They’re loosing weight extremely fast and finding it really easy to stick to. There are just so many delicious things you can eat and most say they never really feel hungry. Unlike other diets where you always feel like you’re starving to death.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs.  They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Naked Wonton Soup

Ingredients 

4 Cups Salted Chicken Broth

1 cm Piece Ginger

7 oz Ground Pork

7 oz Shrimp, pealed

1 Tsp Sesame Oil, divided

4 Cloves Garlic

2 Green Onion

Directions 

1. In a large pot boil the chicken broth with the piece of ginger and 2 whole cloves of garlic. Let simmer for 10 -15 minutes.

2. Using a food processor, grind up the pealed shrimp and raw ground pork with 1/2 tsp of sesame oil, 2 cloves of garlic and 1 chopped green onion. Mix until well combined. (you can use a knife and cutting board for this step if you don’t have a food processor.)

3. Preheat oven to 400 F. Shape the pork and shrimp mixture into small meatballs. Place the meatballs into a  baking dish, then bake for 20 – 25 minutes or until browned. Turn a few times throughout.

4. Remove the pieces of ginger and garlic from the broth. Add the cooked meatballs, 1/2 tsp sesame oil and the last chopped green onion to the pot. Let simmer for 5 – 10 minutes.

This recipe for Naked Wonton Soup serves 4 People.

Note: To Freeze this soup: Freeze the cooked meatballs separate from the broth. Let thaw before reheating.

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Naked Wonton Soup

If you liked this recipe for Naked Wonton Soup, then you may also like these recipes for:

Keto Beef Enchiladas

Keto Beef Enchiladas 

Keto Snickerdoodle Woopie Pies

Keto Snickerdoodle Woopie Pies 

Easy Keto Cheese Sauce

Easy Keto Cheese Sauce 

Keto Buffalo Chicken Taquitos

Keto Buffalo Chicken Taquitos 

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Naked Wonton Soup

 

 

Naked Wonton Soup
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Keto Soup
Cuisine: Asian
Serves: serves 4
Ingredients
  • 4 Cups Salted Chicken Broth
  • 1 cm Piece Ginger
  • 7 oz Ground Pork
  • 7 oz Shrimp, pealed
  • 1 Tsp Sesame Oil, divided
  • 4 Cloves Garlic
  • 2 Green Onion
Instructions
  1. In a large pot boil the chicken broth with the piece of ginger and 2 whole cloves of garlic. Let simmer for 10 -15 minutes.
  2. Using a food processor, grind up the pealed shrimp and raw ground pork with ½ tsp of sesame oil, 2 cloves of garlic and 1 chopped green onion. Mix until well combined. (you can use a knife and cutting board for this step if you don't have a food processor.)
  3. Preheat oven to 400 F. Shape the pork and shrimp mixture into small meatballs. Place the meatballs into a  baking dish, then bake for 20 - 25 minutes or until browned. Turn a few times throughout.
  4. Remove the pieces of ginger and garlic from the broth. Add the cooked meatballs, ½ tsp sesame oil and the last chopped green onion to the pot. Let simmer for 5 - 10 minutes.

Keto Peanut Chicken Satay

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Keto Peanut Chicken Satay

This Gluten Free & Keto Peanut Chicken Satay Recipe makes the most delicious Chicken Skewer Smothered in a Sweet and Spicy Thai Peanut Curry Sauce. The amazing sauce uses a mildly spicy Red Thai Curry Paste and Natural Peanut Butter. It makes a Delicious Keto Appetizer or Dinner Served with a Side of Veggies and Cauliflower Rice.

Keto Peanut Chicken SatayKeto Peanut Chicken SatayKeto Peanut Chicken Satay

Start with the curry paste in the pot over medium heat then slowly stir in the coconut milk. Bring to a boil. The add the Peanut butter, Sweetener and the Vinegar to the pot. Stir continuously until it starts to boil. Let simmer on low for 5 minutes. Remove from heat and let cool.

Keto Peanut Chicken SatayKeto Peanut Chicken SatayKeto Peanut Chicken Satay

Cut the chicken breast into long strips. Using a large container, cover the chicken breast with peanut sauce. Marinate in the fridge for 1 hour or overnight, depending on how much time you have. If using skewers, Skew the chicken strips length wise. Then BBQ on a well oiled grill until caramelized. It will take around 20 minutes. If your going to use your oven instead. Place marinated chicken strips flat into a well oil pan. Bake for 10 minutes, then turn your oven to broil for the remaining 10-15 minutes. Turning once or twice throughout.

Keto Peanut Chicken SatayKeto Peanut Chicken SatayKeto Peanut Chicken Satay

Keto Peanut Chicken Satay

This Incredibly Simple Keto Peanut Chicken Satay is really easy to make. The sauce can be whipped up in a few minutes. It’s so tasty, you’ll want to add it to your regular dinner rotation. I’ve used the tasty sauce for a number of dishes, including Meatballs smothered in Peanut Sauce and as a dipping sauce for my favourite gluten free spring rolls. The sauce is slightly spicy but was mild enough for my 10 year old to eat.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

A lot of people are having huge success with this diet. They’re losing weight extremely fast and finding it really easy to stick to. There are just so many delicious things you can eat and most say they never really feel hungry. Unlike other diets where you always feel like you’re starving to death.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs.  They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Keto Peanut Chicken Satay

Ingredients 

1 1/2 Tbsp Red Curry Paste

1 Can Coconut Milk

4 Tbsp Natural Peanut Butter

3 Tbsp White Vinegar

1 Tbsp Granulated Sweetener (I used this one) 

4 Chicken Breasts

Directions 

For the Keto Peanut Sauce 

1. Start with the curry paste in the pot over medium heat then slowly stir in the coconut milk. Bring to a boil. Add Peanut butter, Sweetener and Vinegar to the pot. Stir or whisk constantly until it starts to boil.

2. Let simmer on low for 5 minutes. Remove from heat and let cool.

For The Keto Chicken Satay 

1. Cut the chicken breast into long strips.

2. Using a large container, cover the chicken breast with peanut sauce. Marinate in the fridge for 1 hour or overnight, depending on how much time you have.

3. If using skewers, Skew the chicken strips length wise. Then BBQ on a well oiled grill until caramelized. It will take around 20 minutes.

4. If your going to use your oven instead, then preheat oven at 450 F. Place marinated chicken strips flat into a well oil pan.

5. Bake for 10 minutes, then turn your oven to broil for the remaining 10-15 minutes. Turning once or twice throughout.

Note: To make a non Keto version of this recipe, replace the Sweetener with 3 Tbsp of Brown Sugar.

Keto Thai Peanut Chicken Satay

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Keto Peanut Chicken Satay

If you liked this recipe for Keto Peanut Chicken Satay, then you may also like these recipes for:

Keto Snickerdoodle Woopie Pies

Keto Snickerdoodle Woopie Pies 

Keto Buffalo Chicken Taquitos

Keto Buffalo Chicken Taquitos

Crock Pot Egg Roll Bowl

Crockpot Egg Roll in a Bowl 

Crab Rangoon Fat Bombs

Crab Rangoon Fat Bombs 

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Keto Peanut Chicken Satay

 

Keto Peanut Chicken Satay
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Keto Chicken
Cuisine: Thai
Serves: 4 servings
Ingredients
  • 1½ Tbsp Red Curry Paste
  • 1 Can Coconut Milk
  • 4 Tbsp Natural Peanut Butter
  • 3 Tbsp White Vinegar
  • 1 Tbsp Granulated Sweetener
  • (I used this one)
  • 4 Chicken Breasts
Instructions
  1. For the Keto Peanut Sauce
  2. Start with the curry paste in the pot over medium heat then slowly stir in the coconut milk. Bring to a boil. Add Peanut butter, Sweetener and Vinegar to the pot. Stir or whisk constantly until it starts to boil.
  3. Let simmer on low for 5 minutes. Remove from heat and let cool.
  4. For The Keto Chicken Satay
  5. Cut the chicken breast into long strips.
  6. Using a large container, cover the chicken breast with peanut sauce. Marinate in the fridge for 1 hour or overnight, depending on how much time you have.
  7. If using skewers, Skew the chicken strips length wise. Then BBQ on a well oiled grill until caramelized. It will take around 20 minutes.
  8. If your going to use your oven instead, then preheat oven at 450 F. Place marinated chicken strips flat into a well oil pan.
  9. Bake for 10 minutes, then turn your oven to broil for the remaining 10-15 minutes. Turning once or twice throughout.

Keto Snickerdoodle Woopie Pies

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Keto Snickerdoodle Woopie Pies

These Gluten Free & Keto Snickerdoodle Woopie Pies are an Easy-to-Make Meringue Style Cookie with Deliciously Rich Cinnamon Cream Cheese Filling. The Super Soft Melt in your Mouth, Grain Free Snickerdoodle is made with only 5 Ingredients. It it goes Perfectly with the Creamy Cinnamon Cream Center.

Keto Snickerdoodle Woopie PiesKeto Snickerdoodle Woopie PiesKeto Snickerdoodle Woopie Pies

 

To make the Snickerdoodles, you preheat your oven to 300 F. Then carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth. Then in another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. This will take several minutes and will look very thick and not frothy. Carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites. Line two baking sheets with parchment paper, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle a little onto each of the cookies. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely.

 

Keto Snickerdoodle Woopie PiesKeto Snickerdoodle Woopie PiesKeto Snickerdoodle Woopie Pies

 

To make the filling you use large bowl to beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool. Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of the doodles upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them.  Then cover with the remaining cookies. Store in an air tight container in the refrigerator.

 

Keto Snickerdoodle Woopie PiesKeto Snickerdoodle Cloud Woopie Pies

Keto Snickerdoodle Woopie Pies

These Gluten Free Keto Snickerdoodle Woopie Pies are an Easy-To-Make Sweet Treat that’s So Satisfying. They’re completely Sugar and Grain Free and taste like a Light and Fluffy Pastry. My family absolutely them, including my picker eater 10 year old. I’ll definitely be making these babies again and again. If you’re not on a Ketogenic Diet or you just don’t want to use sweetener,  you can use regular white sugar instead. The measurements are the same.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.

Keto Snickerdoodle Woopie Pies

Ingredients

For the Keto Snickerdoodles 

3 Eggs, separated

3 Tbsp Cream Cheese

1/4 Tsp Cream of Tartar

3 Tbsp Granulated Sweetener, divided (I used this one) 

1/2 Tsp Cinnamon

For the Filling  

1/2 Cup Cream Cheese

1/4 Cup Heavy Whipping Cream

1 Tbsp Sweetener

1 Tsp Vanilla

1/2 Tsp Cinnamon

Directions 

For the Snickerdoodles 

1. Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.

2. In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.

3. Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely

For the Filling

1. In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.

2. Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don’t have any ziplocks) Then cover with the remaining cookies.

Note: Store in an air tight container in the refrigerator.

This recipe makes 10 Keto Snickerdoodle Woopie Pies.

>>Click Here To Pin This Recipe<<

Keto Snickerdoodle Woopie Pies

If you liked this recipe for Keto Snickerdoodle Woopie Pies, Then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Keto Buffalo Chicken Taquitos 
Crab Rangoon Fat Bombs
Baked Jicama Fries with Easy Keto Gravy
Crock Pot Egg Roll Bowl

Let’s Connect on Social Media 

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Twitter

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Keto Snickerdoodle Woopie Pies

 

Keto Snickerdoodle Woopie Pies
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Keto Low Carb Gluten Free Cookies
Cuisine: American
Serves: 10 whoopie pies
Ingredients
  • For the Keto Snickerdoodles
  • 3 Eggs, separated
  • 3 Tbsp Cream Cheese
  • ¼ Tsp Cream of Tartar
  • 3 Tbsp Granulated Sweetener, divided
  • (I used this one)
  • ½ Tsp Cinnamon
  • For the Filling
  • ½ Cup Cream Cheese
  • ¼ Cup Heavy Whipping Cream
  • 1 Tbsp Sweetener
  • 1 Tsp Vanilla
  • ½ Tsp Cinnamon
Instructions
  1. For the Snickerdoodles
  2. Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.
  3. In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.
  4. Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 - 30 minutes. Watching closely, as they burn easily. Let cool completely
  5. For the Filling
  6. In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.
  7. Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don't have any ziplocks) Then cover with the remaining cookies.
  8. Note: Store in an air tight container in the refrigerator.

Low Carb Waffled Tuna Cakes

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Low Carb Waffled Tuna Cakes

These Gluten Free Low Carb Waffled Tuna Cakes are an inexpensive appetizer, side dish or meal. They’re loaded with Healthy Fats and Protein and can be thrown together in a few minutes with Items from your Pantry. I used Solid White Albacore Tuna, which is better quality but the recipe can be made with any canned tuna or salmon you have on hand.

Low Carb Waffled Tuna CakesLow Carb Waffled Tuna CakesLow Carb Waffled Tuna CakesLow Carb Waffled Tuna Cakes

You’ll Love how easy these Keto Tuna Cakes are to make. First you drain the liquid off of the Tuna, then add it to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder and salt and pepper. Mix until very well combined. Then preheat your waffle iron. Use the melted butter to coat the hot iron, then divid the tuna mixture into 6. Place a ball of the the tuna mixture onto the centre of the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.

Low Carb Waffled Tuna CakesLow Carb Waffled Tuna CakesLow Carb Waffled Tuna Cakes

Low Carb Waffled Tuna Cakes

I like making these Low Carb Waffled Tuna Cakes on a Hot Summer Day because the Waffle Iron doesn’t Heat up my House as much as using the Stove or Oven would. On really hot days, I’ve even plugged it in outside. It makes dinner time so easy and the best part is you’re family will absolutely love them. These crispy and satisfying fish cakes can be made ahead of time and then reheated in the oven or toaster oven. They can even be reheated in the waffle iron.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs.  They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Low Carb Waffled Tuna Cakes

Ingredients

2 Cans Tuna

1 Egg

1 Tsp Minced Garlic

3 Tbsp Mayonnaise

1 Tbsp Lemon Juice

1/4 Cup Crushed Pork Rinds (or GF Bread Crumbs)

1/2 Tsp Onion Powder

2 Tbsp Melted Butter

Salt and Pepper (to taste)

Directions 

1. Drain the liquid off of the Tuna, then add the tuna to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder, salt and pepper. Mix until very well combined.

2. Preheat your waffle iron. Use the melted butter to coat the hot iron, then divid the tuna mixture into 6. Place a ball of the the tuna mixture onto the centre of the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.

This recipe makes 6 Low Carb Waffled Tuna Cakes.

For the Dill Pickle Dip

Ingredients 

2 Small Dill Pickles 

2 Tbsp Mayonnaise 

1 Tbsp Lemon Juice 

1 Tbsp Fresh Dill 

Salt to taste 

Directions 

Dice the Pickles into small pieces then mix with the mayo, lemon juice, dill and salt. 

>>Click Here To Pin This Recipe<<

Low Carb Waffled Tuna Cakes

If you liked this recipe for Low Carb Waffled Tuna Cakes, then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Keto Buffalo Chicken Taquitos 

Crab Rangoon Fat Bombs

Crab Rangoon Fat Bombs

Crock Pot Egg Roll Bowl

Crock Pot Lazy Egg Roll Bowl 

Keto Pesto Poppers

Keto Pesto Poppers

Let’s Connect on Social Media 

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Twitter

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Low Carb Waffled Tuna Cakes

 

Low Carb Waffled Tuna Cakes
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Keto Gluten Free Appetizers
Cuisine: American
Serves: 6 Waffles
Ingredients
  • 2 Cans Chunk Tuna
  • 1 Egg
  • 1 Tsp Minced Garlic
  • 3 Tbsp Mayonnaise
  • 1 Tbsp Lemon Juice
  • ¼ Cup Crushed Pork Rinds (or GF Bread Crumbs)
  • ½ Tsp Onion Powder
  • 2 Tbsp Melted Butter
  • Salt and Pepper (to taste)
Instructions
  1. Drain the liquid off of the Tuna, then add it to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder and salt and pepper. Mix until very well combined.
  2. Preheat your waffle iron, then use the melted butter to coat the hot iron. Divid the tuna mixture into 6 and place each portion onto the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.
  3. This recipe makes 6 Low Carb Waffled Tuna Cakes.

Low Carb Broccoli Cheddar Muffins

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Low Carb Broccoli Cheddar Muffins

These 90 Calorie Gluten Free, Keto and Low Carb Broccoli Cheddar Muffins only have .8 g of Carbs and are loaded with 7.2 g of Fat and 5.5g of Protein per Muffin. The best part is they taste amazing. They’re so simple and easy to make and are totally guilt free.  They taste more like bread than a traditional egg muffin, which is nice considering that there isn’t any flours or starches added. They use a mixture of crumbled up Pork Rind or Bacon Puff and Parmesan cheese instead. This makes a surprisingly delicious bread like texture, who knew!

Low Carb Broccoli Cheddar MuffinsLow Carb Broccoli Cheddar MuffinsLow Carb Broccoli Cheddar MuffinsLow Carb Broccoli Cheddar Muffins

You’ll love how easy these savory muffins are to make. Just beat the eggs in a large mixing bowl. Then add the Crushed Pork Rinds and the Parmesan Cheese. Mix until well combined, then add in the Steamed Broccoli and 2 of the 3 Tbsp of Butter. Stir until the Broccoli is fully mixed in.

Low Carb Broccoli Cheddar MuffinsLow Carb Broccoli Cheddar MuffinsLow Carb Broccoli Cheddar Muffins

Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 – 10 minutes.

Low Carb Broccoli Cheddar MuffinsLow Carb Broccoli Cheddar Muffins

 

Low Carb Broccoli Cheddar Muffins

Low Carb Broccoli Cheddar Muffins

These Gluten Free, Keto & Low Carb Broccoli Cheddar Muffins are loaded with flavor and provide a nutritious hit of healthy fats and protein. They can be made with many variations. You could use mushrooms or cauliflower instead of the broccoli and you could trade the cheddar cheese for something a little more flavorful like Havarti or Monterey Jack. You could also skip the veggies and just make cheesy muffins instead.  You can have them for Breakfast, as a Quick On-The-Go Snack, or a Delicious Keto Appetizer or Side Dish.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs.  They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Low Carb Broccoli Cheddar Muffins

Ingredients

4 Eggs

25 g Pork Rind (1/2 Cup Crushed)

4 Tbsp Parmesan Cheese

3 Tbsp Melted Butter

3/4 Cup Steamed Broccoli

2/3 Cup Cheddar Cheese

Directions

1. Preheat oven to 400 F.

2. In a large mixing bowl, beat the eggs. Add the crushed pork rinds and the Parmesan cheese. Mix until well combined, then add in the steamed broccoli and 2 of the 3 Tbsp of melted butter. Stir until the broccoli is fully mixed in.

3. Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 – 10 minutes.

Note: This recipe makes 12 small Low Carb Broccoli Cheddar Muffins. If you’d like a larger muffins divide them into 6 instead but don’t forget to double the serving size.

Tip: If you’re not a big fan of pork rinds. I suggest trying a few different brands before writing them off. I found that some brands where much stronger tasting and smelling than other brands.

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Low Carb Broccoli Cheddar Muffins

Low Carb Broccoli Cheddar Muffins

If you liked this recipe for Low Carb Broccoli Cheddar Muffins, then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Keto Buffalo Chicken Taquitos

Crab Rangoon Fat Bombs

Bacon Crab Rangoon Fat Bombs

Keto Pesto Poppers

Keto Pesto Poppers

Crock Pot Egg Roll Bowl

Crock Pot Egg Roll Bowl 

Let’s Connect on Social Media 

Facebook

Twitter

Pinterest

Instagram

Low Carb Broccoli Cheddar Muffins

 

Low Carb Broccoli Cheddar Muffins
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: keto muffins
Serves: 12 muffins
Ingredients
  • 4 Eggs
  • 25 g Pork Rind (1/2 Cup Crushed)
  • 4 Tbsp Parmesan Cheese
  • 3 Tbsp Butter
  • ¾ Cup Steamed Broccoli
  • ⅔ Cup Cheddar Cheese
Instructions
  1. Preheat oven to 400 F.
  2. In a large mixing bowl, beat the eggs. Add the crushed pork rinds and the Parmesan cheese. Mix until well combined, then add in the steamed broccoli and 2 of the 3 Tbsp of butter. Stir until the broccoli is fully mixed in.
  3. Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 - 10 minutes.
  4. Note: This recipe makes 12 small muffins. If you'd like larger muffins divide them into 6 instead but don't forget to double the serving size.

Keto Buffalo Chicken Taquitos

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Keto Buffalo Chicken Taquitos

These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos are incredibly easy to make and they taste Amazing. Who would have thought something so simple could be this good. They’re High in Fat and Low in Carbs. You can have them as a Mid-Afternoon Snack, or a Delicious Keto Appetizer or Side Dish.

Keto Buffalo Chicken TaquitosKeto Buffalo Chicken TaquitosKeto Buffalo Chicken TaquitosKeto Buffalo Chicken TaquitosKeto Buffalo Chicken Taquitos

Mix the hot sauce and butter together. Pour over the shredded chicken. Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 20 minutes.  Then mix the cheddar, mozzarella and parmesan cheeses. Divid the cheese mixture into 6, then make into balls. Place onto a parchment paper lined baking sheet. Bake for 6-8  minutes, or until the edges are golden brown.

Keto Buffalo Chicken TaquitosKeto Buffalo Chicken Taquitos

Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the buffalo chicken on the edge of each shell. Tightly roll each one into a cigar shape. ( You need to do this quite quickly, before the cheese hardens.)

Keto Buffalo Chicken TaquitosKeto Buffalo Chicken TaquitosKeto Buffalo Chicken Taquitos

Keto Buffalo Chicken Taquitos

These Keto Buffalo Chicken Taquitos are loaded with flavor and provide a nutritious hit of healthy fats. They can be made with many variations. Instead of Franks Red you could use a keto bbq sauce or you could add a little cream cheese and or jalapeños.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

A lot of people are having huge success with this diet. They’re loosing weight extremely fast and finding it really easy to stick to. There are just so many delicious things you can eat and most say they never really feel hungry. Unlike other diets where you always feel like you’re starving to death.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs.  They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Keto Buffalo Chicken Taquitos

Ingredients 

1 Cup Shredded Cheddar Cheese

1 Cup Shredded Mozzarella Cheese

1/2 Cup Grated Parmesan Cheese

1 Cup Shredded Cooked Chicken

1/4 Cup Franks Red Hot Sauce

1 Tbsp Melted Butter

Directions

1. Pre heat oven to 400 F. In a small bowl mix the hot sauce and butter together. Pour over the shredded chicken. Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 20 minutes, stirring half way. Let cool for 10 minutes before making the cheese shells.

2. In a large mixing bowl, mix the cheddar, mozzarella and parmesan cheeses. Divid the cheese mixture into 6 then make balls. Place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8  minutes, or until the edges are golden brown.

3. Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the buffalo chicken on the edge of each shell. Tightly roll each one into a cigar shape. ( You need to do this quite quickly, before the cheese hardens )

This recipe makes 6 Keto Buffalo Chicken Taquitos.

Note: To reheat, Preheat oven to 350 F. Bake for 6-8 minutes.

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Keto Buffalo Chicken Taquitos

 

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Keto Thai Peanut Chicken Satay

Keto Peanut Chicken Satay 

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Keto Bacon Crab Rangoon Fat Bombs  

Baked Jicama Fries with Easy Keto Gravy

Baked Jicama Fries with Easy Keto Gravy

Crock Pot Egg Roll Bowl

Keto Crock Pot Egg Roll Bowl

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Keto Buffalo Chicken Taquitos

 

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Keto Buffalo Chicken Taquitos
 
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Author:
Recipe type: Ketogenic
Serves: 6 Taquitos
Ingredients
  • 1 Cup Old Cheddar Cheese
  • 1 Cup Mozzarella Cheese
  • ½ Cup Parmesan Cheese
  • 1 Cups Shredded Cooked Chicken
  • ¼ Cup Franks Red Hot Sauce
  • 1 Tbsp Melted Butter
Instructions
  1. Pre heat oven to 400 F. In a small bowl mix the hot sauce and butter together. Pour over the shredded chicken. Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 20 minutes, stirring half way. Let cool for 10 minutes before making the cheese shells.
  2. In a large mixing bowl, mix the cheddar, mozzarella and parmesan cheeses. Using the cheese mixture make small balls, then place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8  minutes, or until the edges are golden brown.
  3. Let the cheese shells cool for 1- 2 minutes. Flip the shells upside down, then place a few spoonfuls of the buffalo chicken on the edge of each shell. Tightly roll each one into a cigar shape. (You need to do this quite quickly, before the cheese hardens.)
  4. Note: To reheat these Keto Buffalo Chicken Taquitos, Preheat oven to 350 F. Bake for 6-8 minutes.

Keto Buffalo Chicken Taquitos

 

Gluten Free BBQ Cauliflower Wings

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Gluten Free BBQ Cauliflower Wings

These Gluten Free BBQ Cauliflower Wings have the perfect Crunch and Sticky Sweetness. My family likes them just as much as they like Chicken Wings.  I love an affordable meal that I can sneak in there during the week and these Gluten Free BBQ Cauliflower Wings are a Fraction of the Price of Chicken wings. They’re perfect for if you do No-Meat Monday’s or are trying to eat Less Meat. I try to make Vegetarian meals at least a few times a week. It goes a long way on our grocery bills and we never miss the meat.

Gluten Free BBQ Cauliflower WingsGluten Free BBQ Cauliflower Wings

To make this easy recipe, you whip up a quick batter using rice flour and your choice of starch. I use Potato Starch but you can use Tapioca or Corn Starch instead if you’d prefer to. Coat the Cauliflower Pieces in the Batter. Place them onto a Baking Sheet and Roast for 20 minutes.

Gluten Free BBQ Cauliflower WingsGluten Free BBQ Cauliflower WingsGluten Free BBQ Cauliflower WingsGluten Free BBQ Cauliflower Wings

Toss the Roasted Cauliflower in the BBQ Sauce and Roast for another 5 – 10 minutes. We like it Served with a Side of Blue Cheese or Ranch Dressing and Veggie Sticks, usually Carrots and Celery or whatever I have in the Fridge.

Gluten Free BBQ Cauliflower WingsGluten Free BBQ Cauliflower Wings

Gluten Free BBQ Cauliflower Wings

Have you tried Cauliflower Wings yet?  They’re even tastier then I expected them to be. They’ve replaced Chicken Wings at our house. I was making the Hot Sauce Version of this recipe a lot but my Son wouldn’t touch it because they were Too Hot. So I decided to Switch it up and use my favourite Gluten Free BBQ Sauce (Sweet Baby Rays) on them instead. My son loved it and My husband and I both preferred the BBQ sauce too. I’ve been making them this way ever since. They make a perfect appetizer or make a great side with rice and steamed vegetables.

If you’re looking for another delicious Gluten Free Recipe, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Gluten Free BBQ Cauliflower Wings

Ingredients 

1 Head Cauliflower

1/2 Cup Rice Flour

1/4 Cup Potato Starch

1/2 Tsp Garlic Powder

1/2 Tsp Salt

1/2 Cup Water

4 Tbsp Butter

1 Cup Gluten Free BBQ Sauce

Directions 

1. Pre heat oven to 425 F.

2. Wash then chop the cauliflower into bite sized pieces.

3. In a large bowl mix the rice flour, potato starch, garlic powder and salt. Add the water then mix into a paste. Add the cauliflower pieces and stir until they’re well coated.

4. Grease a baking sheet with 2 Tbsp of the melted butter. Then place the coated cauliflower pieces onto the greased baking sheet. Keep some space between the pieces.

5. Bake for 5 minutes, remove from the oven but don’t turn them.  Brush the tops with the remaining butter. Place back into the oven and bake for another 10 minutes. Turn and bake for another 5 minutes.

6. In a large bowl gently mix the roasted cauliflower with the bbq sauce until well coated. Then place back onto the baking sheet. Bake for another 5 to 10 minutes.

Note: This Recipe can be made Vegan by switching out the Butter for Cooking Oil, Margarine or Coconut Oil.

 

 

Gluten Free BBQ Cauliflower Wings

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Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies 

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Jalapeno Bacon Bombs 

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Gluten Free BBQ Cauliflower Wings

 

Gluten Free BBQ Cauliflower Wings
 
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Author:
Recipe type: Vegetarian Appetizer
Serves: 1 batch
Ingredients
  • 1 Head Cauliflower
  • ½ Cup Rice Flour
  • ¼ Cup Potato Starch
  • ½ Tsp Garlic Powder
  • ½ Tsp Salt
  • ½ Cup Water
  • 4 Tbsp Butter
  • 1 Cup Gluten Free BBQ Sauce
Instructions
  1. Pre heat oven to 425 F.
  2. Wash then chop the cauliflower into bite sized pieces.
  3. In a large bowl mix the rice flour, potato starch, garlic powder and salt. Add the water then mix into a paste. Add the cauliflower pieces and stir until they're well coated.
  4. Grease a baking sheet with 2 Tbsp of the melted butter. Then place the coated cauliflower pieces onto the greased baking sheet. Keep some space between the pieces.
  5. Bake for 5 minutes, remove from the oven but don't turn them.  Brush the tops with the remaining butter. Place back into the oven and bake for another 10 minutes. Turn and bake for another 5 minutes.
  6. In a large bowl mix the roasted cauliflower with the bbq sauce. Gently mix until well coated. Then place back onto the baking sheet. Bake for another 5 to 10 minutes.

8 Amazing Gluten Free Dessert Recipes For The Holidays

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8 Amazing Gluten Free Dessert Recipes For The Holidays

Christmas can be a tough time of year if you’re Gluten Free but it doesn’t have to be. If you’re not having Christmas Dinner at home, you may want to consider bringing a couple of Gluten Free Side Dishes and or Desserts along with you. It can really help make your dinner less dreadful. I still remember my first Christmas after going Gluten Free. I could have cried at the thought of missing out on all the delicious things I had grown accustomed to eating. I also remember how much it helped having those few things that I could eat. That’s why I put together this list. I hope it helps make your Holiday Season a little easier.

8 Amazing Gluten Free Desserts For The Holidays

8 Amazing Gluten Free Dessert Recipes For The Holidays

Here’s my list . Enjoy!

1.Blueberry Cheesecake Tarts

These Gluten Free Blueberry Cheesecake Tarts are made with a melt in your mouth Shortbread Cookie Tart, that’s filled to the brim with Blueberry Pie Filling. Then they’re topped with an irresistibly light and fluffy No Bake Cheesecake Topping.

Gluten Free Blueberry Cheesecake Tarts

2. Oven Baked Apple Fritters

You won’t believe how easy this Baked Apple Fritters Gluten Free recipe is. It uses a simple Gluten Free Tea Biscuit Dough and Canned Apple Pie Filling. The recipe can be thrown together in half an hour.

Gluten Free Baked Apple Fritters

3. Cookie Crumble Apple Pie

This Gluten Free Cookie Crumble Apple Pie is the perfect dessert for the holidays. The Crust is Light and Flaky and the Cookie Crumble is a perfect match for the Brown Sugar and Cinnamon Apple Pie Filling.

Cookie Crumble Apple Pie

4. Tea Biscuit Cinnamon Rolls

These delicious Gluten Free Tea Biscuits Cinnamon Rolls are quick and easy to make. They’re topped off with a light drizzle of delicious Cream Cheese Icing. They’re perfect for Christmas Morning.

Tea Biscuit Cinnamon Rolls Gluten Free

5. Pumpkin Pie

This Gluten Free Pumpkin Pie is always a hit. There’s never leftovers so make sure to get your piece while it lasts. The Light and Flaky Gluten Free Pie Crust is perfect for the Creamy Pumpkin Filling.

Gluten Free Pumpkin Pie

6. Marshmallow Peppermint Patties

These chewy Gluten Free Marshmallow Peppermint Patties are easy to make and taste amazing. They’re great for Holiday parties, or just spoiling the family.

 Marchmallow Peppermint Patties

7. Butter Tarts

These Gluten Free Butter Tarts don’t disappoint. The Light and Flaky Butter Crust is perfect for the Sweet Buttery, Butter Tart Filling. They’re seriously addictive.

Gluten Free Butter Tarts

8. Gingerbread Cookies 

These Gluten Free Gingerbread Cookies are incredibly light and unexpectedly soft. They’re not too strong tasting.

Gluten Free Gingerbread Cookies

Happy Holidays xo

If you liked these 8 Amazing Gluten Free Dessert Recipes For The Holidays, then you may also like these recipes:

Cheesy Gluten Free Pizza Buns

Gluten Free Pizza Buns

Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust 

Gluten Free Jalapeno Cheddar Biscuits

Gluten Free Jalapeno Cheddar Biscuits 

Gluten Free Perogies

Gluten Free Perogies

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Cheesy Gluten Free Pizza Buns

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Cheesy Gluten Free Pizza Buns

Cheesy Gluten Free Pizza Buns

Cheesy Gluten Free Pizza Buns

Cheesy Gluten Free Pizza Buns

Cheesy Gluten Free Pizza Buns

Cheesy Gluten Free Pizza Buns

Cheesy Gluten Free Pizza Buns

These Cheesy Gluten Free Pizza Buns are so quick and easy to make. They’re soft and fluffy just like a regular Pizza Bun. The recipe can be thrown together in under an hour and uses only simple easy to find Gluten Free Ingredients.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Some people already have a GF Flour blend that they prefer using or just want to use up. In this case, just replace the rice flour and potato starch with it. Be sure to stir in a little at a time because the measurements may be slightly different. The dough should be as stiff as traditional pizza dough but will break much easier. If it breaks just press the dough back together with your fingers.

I use both traditional and instant yeast together when making gluten free dough. While experimenting with different methods, I tried using both yeasts together and what resulted was the softest, Gluten Free Dough I’ve ever had.  I’ve made it this way ever since and it always turns out amazing. It tastes so good, you’d never know its gluten free.

We like to slice the buns down the center and fill with more pizza sauce and cheddar cheese, then put them in the oven until the cheese melts. They’re seriously addictive.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

Cheesy Gluten Free Pizza Buns

Ingredients 

1 1/2 Cups Lukewarm Water

1 Tbsp Sugar

1 Tbsp Active Traditional Yeast

2 1/2 Cups Rice Flour

1 Cup Potato Starch

1 Tbsp Dried Oregano (Optional)

1 Tbsp Instant Yeast

3 Tbsp Butter

1/2 Tsp Salt

1/4 Cup Shredded Cheddar Cheese

4 Tbsp Pizza Sauce

Directions 

1. Preheat oven to 400 F.

2. In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the traditional yeast on top, then, cover with a clean dish towel. Let sit for 15 minutes.

3. Stir in the rice flour and potato starch a little at a time. Add the instant yeast and oregano. Mix until well combined. Add more rice flour if needed to make it a regular pizza dough consistency.

4. Melt the butter, then brush a pan generously with butter then sprinkle with salt.

5. Divide the dough into 8. Then roll the dough pieces into a tube shape, then into a pinwheel shape. Place onto the buttered pan then brush the tops with butter.

6. Spread the pizza sauce over the tops, then add the shredded cheese.

7. Bake for Approximately 15 -20 Minutes.

8. Brush the tops once again with butter. Serve warm.

 This Recipe Makes 8 Cheesy Gluten Free Pizza Buns.

 

 

 Cheesy Gluten Free Pizza Buns

 

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Creamy Gluten Free Tomato Soup

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Everything Mashed Potato Flatbread

 Everything Mashed Potato Flatbread 

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Cheesy Gluten Free Pizza Buns
 
Save Print
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Total time
 
Author:
Recipe type: Bread and buns
Serves: 8 buns
Ingredients
  • 1½ Cups Lukewarm Water
  • 1 Tbsp Sugar
  • 1 Tbsp Active Traditional Yeast
  • 2½ Cups Rice Flour
  • 1 Cup Potato Starch
  • 1 Tbsp Dried Oregano (Optional)
  • 1 Tbsp Instant Yeast
  • 3 Tbsp Butter
  • ½ Tsp Salt
  • ¼ Cup Shredded Cheddar Cheese
  • 4 Tbsp Pizza Sauce
Instructions
  1. Preheat oven to 400 F.
  2. In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the traditional yeast on top, then, cover with a clean dish towel. Let sit for 15 minutes.
  3. Stir in the rice flour and potato starch a little at a time. Add the instant yeast and oregano. Mix until well combined. Add more rice flour if needed to make it a regular pizza dough consistency.
  4. Melt the butter, then brush a pan generously with butter then sprinkle with salt.
  5. Divide the dough into 8. Then roll the dough pieces into a tube shape, then into a pinwheel shape. Place onto the buttered pan then brush the tops with butter.
  6. Spread the pizza sauce over the tops, then add the cheese.
  7. Bake for Approximately 15 -20 Minutes.
  8. Brush the tops once again with butter. Serve warm.
  9. This Recipe Makes 8 Cheesy Gluten Free Pizza Buns.

Gluten Free Beef Stew

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Gluten Free Beef Stew

Gluten Free Beef Stew

Gluten Free Beef Stew

Gluten Free Beef Stew

This simple and flavourful Gluten Free Beef Stew is the perfect comfort meal for a cool fall day. It’s one of my families favourite recipes. Probably because it’s just loaded with deliciously Seared Beef and Caramelized Onions and is smothered in an awesomely beefy gravy.

It can be made with a slow cooker, or on the stove top. I like to prepare it on the stove top then transfer it to slow cooker after. This helps tenderize the beef a bit more. Gluten Free Beef Stew is a great way to use cheaper cuts of beef without sacrificing on the flavour and over all quality of the meal.

If you’re looking for a delicious recipe to go with this hearty Gluten Free Beef Stew, why not try these light and fluffy Everything Mashed Potato Flatbread or these Crispy Mashed Potato Waffles.

Gluten Free Beef Stew

Ingredients 

1 lb Stewing Beef

2 Tbsp Butter

1/2 White Onion

3 Medium Potatoes

4 Cloves Garlic

4 Carrots

8 -10 Mushrooms

3 1/2 Cups Water

2 Tsp Salt

1/2 Tsp Pepper

2 Tbsp Rice Flour

1 Tbsp Potato Starch

Directions

1.In a large pot over medium heat, brown the beef.

2. Once the beef is thoroughly browned, add the butter.  Then dice and add the onion. Mince the garlic and add to the pot as well. Slice then add the mushrooms. Let simmer for 5 minutes, stirring a few times throughout.

3. Peel then dice the potatoes and carrots, then to the pot.

4. Stir in 3 cups of water. Then add the salt and pepper. Let simmer on low for 1/2 hour – 1 hour, or transfer to a slow cooker and cook on low for 3-4 hours. If using a slow cooker you’ll need to add a little more water.

5. Mix 1/2 cup of water with the rice flour and potato starch, until well combined. Then add it to the pot/slow cooker and let simmer for another 5 – 10 minutes.

This Gluten Free Beef Stew Recipe Serves 4.

Gluten Free Beef Stew

 

If you liked this recipe for Gluten Free Beef Stew, you may also like these recipes for:

Creamy Gluten Free Tomato Soup

Creamy Gluten Free Tomato Soup

Gluten Free Pizza Crust

Gluten Free Pizza Crust

Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread 

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Gluten Free Beef Stew

 

Gluten Free Beef Stew
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Soups and Stews
Serves: 4 servings
Ingredients
  • 1 lb Stewing Beef
  • 2 Tbsp Butter
  • ½ White Onion
  • 3 Medium Russet Potatoes
  • 4 Cloves garlic
  • 4 Carrots
  • 8 -10 Mushrooms
  • 3½ Cups Water
  • 2 Tsp Salt
  • ½ Tsp Pepper
  • 2 Tbsp Rice Flour
  • 1 Tbsp Potato Starch
Instructions
  1. In a large pot over med heat, Brown the beef in butter,
  2. Dice and add the onion to the pot. Mince the garlic and add to the pot as well. Slice then add the mushrooms, Let simmer for 5 minutes, stirring a few times throughout.
  3. Peel then dice the potatoes and carrots, then to the pot.
  4. Stir in 3 cups of water. Then add the salt and pepper. Let simmer on low for ½ hour, or transfer to a slow cooker and cook on low for 3-4 hours. If using a slow cooker you'll need to add more water.
  5. In a glass or jar mix ½ cup water with the rice flour and potato starch. Mix until well combined, then add to the pot. Let simmer for another 5 - 10 minutes.
  6. This Gluten Free Beef Stew Recipe Serves 4 People.