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Christmas Cookie Cutter Tortilla Chips

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Christmas Cookie Cutter Tortilla Chips

These 4 Ingredient Gluten Free Cinnamon Sugar Christmas Cookie Cutter Tortilla Chips are perfect for Christmas Parties or for Brightening Someones Day. The best part is they’re so quick and Easy to Make. All you’ll need is a Cookie Cutter and a Pack of Corn Tortillas.

Christmas Cookie Cutter Tortilla Chips

Tips for making The Best Cookie Cutter Tortilla Chips

When making these Cookie Cutter Tortilla Chips…You can warm the tortillas slightly in the microwave before cutting with the cookie cutter. This will make cutting through the tortilla much easier, which is especially nice when making them with small children or if you’re using a plastic cookie cutter.

The Christmas Cookie Cutter Tortilla Chips don’t have to be made sweet! They also work wonderfully made with butter and salt, then dipped in salsa. They can also be made with any type of tortilla (like Flour and Low Carb Tortillas) instead of the Corn Tortillas.

Christmas Cookie Cutter Tortilla Chips

How To Make Easy Christmas Cookie Cutter Tortilla Chips

To make these Christmas Cookie Cutter Tortilla Chips you start by preheating your oven to 375 F. Then, in a small bowl mix the sugar and cinnamon. Next use a Christmas Cookie Cutter to cut out shapes from the corn tortillas.

Brush both sides generously with the melted butter. Then dip both side of the shapes into the cinnamon sugar. Place the sugared shapes onto a ungreased baking pan. Bake for 6 – 8 minutes, flipping half way. Make sure to watch the Cookie Cutter Tortilla Chips very closely. The sugar can burn quickly if left unattended.

Christmas Cookie Cutter Tortilla Chips

Christmas Cookie Cutter Tortilla Chips

Christmas Cookie Cutter Tortilla Chips

You can’t beat how simple this Easy Christmas Cookie Cutter Tortilla Chip recipe is. The Sweet and Crispy Cinnamon Sugar Corn Chips are the cutest thing you’ve ever seen. They’re so easy and have no guess work. The cookie cutter was able to cut through the corn tortilla with ease making this recipe so easy a small child could make it.

Christmas Cookie Cutter Tortilla Chips

Christmas Cookie Cutter Tortilla Chips

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Easy Christmas Cookie Cutter Tortilla Chips. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Easy Christmas Cookie Cutter Tortilla Chips

“These 4 Ingredient Gluten Free Cinnamon Sugar Christmas Cookie Cutter Tortilla Chips are perfect for Christmas Parties or for Brightening Someones Day. The best part is they’re so quick and Easy to Make. All you’ll need is a Cookie Cutter and a Pack of Corn Tortillas.”

Ingredients 

12 small Corn Tortillas

1/4 Cup White Sugar

2 Tsp Cinnamon

1/4 Cup Melted Butter

Directions

1. Preheat oven to 375 F. Then, in a small bowl mix the sugar and cinnamon.

2.Use a cookie cutter to cut out shapes from the corn tortillas. Brush both sides generously with the melted butter. Then dip both side of the shapes into the cinnamon sugar.

3. Place the sugared shapes onto a ungreased baking pan. Bake for 6 – 8 minutes, flipping half way.

Christmas Cookie Cutter Tortilla Chips

Recipe Notes:

– Watch the Cookie Cutter Tortilla Chips Closely. The sugar can burn quickly if left unattended.

– The butter can be swapped out for cooking oil or vegan butter if needed.

– This recipe can be make with any type of tortilla. Flour and Low Carb tortillas work just as well.

– These Christmas Cookie Cutter Tortilla Chips don’t have to be make sweet! They also work wonderfully made with butter and salt, then dipped in salsa.

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Christmas Cookie Cutter Tortilla Chips

 

 

More Easy Gluten Free Recipes:

If you Love this Christmas Cookie Cutter Tortilla Chip Recipe, check out some of my other Gluten Free Recipes Here:

 

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Christmas Cookie Cutter Tortilla Chips

 

Christmas Cookie Cutter Tortilla Chips
 
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These 4 Ingredient Gluten Free Cinnamon Sugar Christmas Cookie Cutter Tortilla Chips are perfect for Christmas Parties or for Brightening Someones Day. The best part is they’re so quick and Easy to Make. All you’ll need is a Cookie Cutter and a Pack of Corn Tortillas.
Author:
Recipe type: Gluten Free Christmas Recipe
Cuisine: American
Serves: aprox 30 chips
Ingredients
  • 12 small Corn Tortillas
  • ¼ Cup White Sugar
  • 2 Tsp Cinnamon
  • ¼ Cup Melted Butter
Instructions
  1. Preheat oven to 375 F. Then, in a small bowl mix the sugar and cinnamon.
  2. Use a cookie cutter to cut out shapes from the corn tortillas. Brush both sides generously with the melted butter. Then dip both side of the shapes into the cinnamon sugar.
  3. Place the sugared shapes onto a ungreased baking pan. Bake for 6 - 8 minutes, flipping half way.

Meatballs with Keto Peanut Satay Sauce

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Meatballs with Keto Peanut Satay Sauce

These Meatballs with Keto Peanut Satay Sauce are Gluten Free & Paleo. They’re smothered in a Mildly Spicy Thai Peanut Curry Sauce. The delicious meatballs make a Great Keto Appetizer that’s perfect for Game Day or a Tasty Dinner, served with a side of Veggies and Cauliflower Rice.

Meatballs with Keto Peanut Satay Sauce

Meatballs with Keto Peanut Satay Sauce

To make these Meatballs with Keto Peanut Satay Sauce, you blend the curry paste in a small pot with the liquid from the coconut milk. Once it’s fully combined, add the cream from the can of coconut milk. Bring to a boil over medium heat, then add the peanut butter, sweetener and vinegar to the pot. Stir constantly until it begins to boil again. Let simmer on low for 5 minutes. Remove from heat and let cool.

Meatballs with Keto Peanut Satay Sauce

Meatballs with Keto Peanut Satay Sauce

Preheat oven to 400 F. In a large bowl mix the ground beef with the crushed pork rinds, the egg, garlic powder, onion powder and salt and pepper. Then, line a lasagna pan or cookie sheet with tin foil. Roll out small, one inch meatballs. Place the meatballs in the pan, and bake for 10 minutes. Pour off any grease then turn your oven to broil. Bake for another 8 – 10 minutes, turning a few times if needed.

Meatballs with Keto Peanut Satay Sauce

Meatballs with Keto Peanut Satay Sauce

Transfer the cooked meatballs to a smaller baking dish, then cover them with 3/4 of the keto peanut  sauce. Bake for another 5 – 10 minutes. Serve on their own with the remaining sauce as a dip, or serve as a side with cauliflower rice and steamed veggies.

Meatballs with Keto Peanut Satay Sauce

Meatballs with Keto Peanut Satay Sauce

This Incredibly Simple Recipe for Meatballs with Keto Peanut Satay Sauce 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 chicken smothered in peanut sauce and as a dipping sauce for my favourite gluten free spring rolls. The sauce is slightly spicy but is 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.

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.

Meatballs with Keto Peanut Satay Sauce

Ingredients 

For the Keto Peanut Satay Sauce:

1 1/2 Tbsp Red Curry Paste

1 Can Coconut Milk

5 Tbsp Natural Peanut Butter

3 Tbsp White Vinegar

1 Tbsp Granulated Sweetener (I used this one) 

For the Keto Meatballs:

1 1/2 lbs Ground Beef (750 g) 

1/2 Cup Pork Rinds

1 Egg

1 Tsp Garlic Powder

1 Tsp Onion Powder

Salt and Pepper

Directions 

For the Keto Peanut Sauce: 

1. Blend the curry paste in a small pot with the liquid from the coconut milk. Once it’s fully combined, add the cream from the can of coconut milk. Bring to a boil over medium heat, then add the peanut butter, sweetener and vinegar to the pot. Stir constantly until it begins to boil again.

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

For the meatballs:

1. Preheat oven to 400 F. In a large bowl mix the ground beef with the crushed pork rinds, the egg, garlic powder, onion powder and salt and pepper. ( If using salted pork rinds you shouldn’t need to add much more salt)

2. Line a lasagna pan or cookie sheet with tin foil. Then roll out, small one inch meatballs. Place the meatballs in the pan, and bake for 10 minutes. Pour off any grease then turn your oven to broil. Bake for another 8 – 10 minutes, turning a few times if needed.

3. Transfer the cooked meatballs to a smaller baking dish, then cover them with 3/4 of the keto peanut  sauce. Bake for another 5 – 10 minutes. Serve on their own with the remaining sauce as a dip, or serve as a side with cauliflower rice and steamed veggies.

Recipe Notes:

– If serving as an appetizer, try placing the meatballs on a larger pan with some space between them. This will help make them a little prettier.

– Placing your coconut milk in the fridge before using will help separate the cream from the liquid. Also opening the can upside down will make separating it easier.

– Adding a few crushed peanuts to the sauce with add a little texture.

–  If using salted pork rinds you won’t need to add much salt.

– For a non low carb peanut satay sauce, replace the sweetener with 3 Tbsp of brown sugar.

– For a bit less spicy sauce, add 1 Tbsp of the curry paste instead of 1 1/2.

– If you don’t have tin foil, just use an unlined baking pan.

Meatballs with Keto Peanut Satay Sauce

This recipe makes 54 Meatballs | 1 Serving = 9 meatballs

Nutritional Info –

1 Batch of Meatballs with Keto Peanut Satay Sauce = 6 Servings

Each Serving = 342 Calories | 21.4 g Fat | 3.7 g Carbs | 1.2 g Fibre |  30.6 g Protein

 

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Meatballs with Keto Peanut Satay Sauce

If you liked this recipe for Meatballs with Keto Peanut Satay Sauce, you may also like these recipes:

Keto Chicken Quesadilla

Cheesy Keto Chicken Quesadilla 

Keto Sour Cream and Chive Crackers

Keto Sour Cream and Chive Crackers 

Keto Buffalo Chicken Taquitos

Keto Buffalo Chicken Taquitos 

Keto Sausage Rolls

Fathead Sausage Rolls 

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Meatballs with Keto Peanut Satay Sauce

 

Meatballs with Keto Peanut Satay Sauce
 
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The Gluten Free & Paleo Meatballs with Keto Peanut Satay Sauce are the Perfect Appetizer for Game Day
Author:
Recipe type: Keto Game Day Appetizer
Cuisine: American/ Thai Low Carb
Serves: 54 meatballs
Ingredients
  • For the Keto Peanut Satay Sauce:
  • 1½ Tbsp Red Curry Paste
  • 1 Can Coconut Milk
  • 5 Tbsp Natural Peanut Butter
  • 3 Tbsp White Vinegar
  • 1 Tbsp Granulated Sweetener
  • (I used this one)
  • For the Keto Meatballs:
  • 1½ lbs Ground Beef
  • (750 g)
  • ½ Cup Pork Rinds
  • 1 Egg
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • Salt and Pepper
Instructions
  1. For the Keto Peanut Sauce:
  2. Blend the curry paste in a small pot with the liquid from the coconut milk. Once it's fully combined, add the cream from the can of coconut milk. Bring to a boil over medium heat, then add the peanut butter, sweetener and vinegar to the pot. Stir constantly until it begins to boil again.
  3. Let simmer on low for 5 minutes. Remove from heat and let cool.
  4. For the meatballs:
  5. Preheat oven to 400 F. In a large bowl mix the ground beef with the crushed pork rinds, the egg, garlic powder, onion powder and salt and pepper. ( If using salted pork rinds you shouldn't need to add much more salt)
  6. Line a lasagna pan or cookie sheet with tin foil. Then roll out, small one inch meatballs. Place the meatballs in the pan, and bake for 10 minutes. Pour off any grease then turn your oven to broil. Bake for another 8 - 10 minutes, turning a few times if needed.
  7. Transfer the cooked meatballs to a smaller baking dish, then cover them with ¾ of the keto peanut sauce. Bake for another 5 - 10 minutes. Serve on their own with the remaining sauce as a dip, or serve as a side with cauliflower rice and steamed veggies.

Keto Herb and Garlic Crackers

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Keto Herb and Garlic Crackers

These Gluten Free & Keto Herb and Garlic Crackers are Bursting with Flavour! The Deliciously Crunchy Crackers are Really Easy to Make and Can Be Made In Just Half an Hour. They’re Perfect For Your Favorite Dips, Spreads and Toppings! The Best Part is, You’d Never Even Know They’re Low Carb.

Keto Herb and Garlic Crackers

How To Make Keto Herb and Garlic Crackers

To make these tasty Keto Herb and Garlic Crackers you start by melting the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and italian herb mix, 1 tsp garlic powder, to the cheese mixture. Mix until well combined. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.

Keto Herb and Garlic Crackers

In a frying pan over med heat, melt the butter. Mince, then add the garlic clove, 1 tsp garlic powder  and 1/2 a Tsp of salt. Let simmer for 5 minutes. Then between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted garlic butter, then sprinkle with the remaining salt. Bake for 12 – 14 minutes, flipping the crackers half way.  Make sure to watch them closely.

Keto Herb and Garlic Crackers

WHAT IS THE KETOGENIC DIET?

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.

Keto Herb and Garlic Crackers

Keto Herb and Garlic Crackers

This Recipe for Keto Herb and Garlic Crackers is one of my favourite Keto Recipes. The Crackers are so Satisfying and are a Perfect Low Carb Substitute for Chips. My Family Loves them with Cheddar Cheese Slices or Dipped in one of Our Favourite Low Carb Dips. I used a pre mixed italian herb mix  but you could use make your own mix if you Prefer too. To make your own Italian Herb Mix, use 1 Tsp Basil, 1 Tsp Parsley, 1 Tsp Oregano. I also used a Cookie Cutter to Cut out my Crackers. You could use a Knife to cut out Squares if you’d like to.

Have You Tried Low Carb Fathead Dough Yet? If You Haven’t… You’ve Been Missing Out! It’s Amazing!!!  It’s Made With a Mozzarella Cheese Based Dough that’s So Versatile. It Makes an Awesome Keto Pizza Crust, Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

Keto Herb and Garlic Crackers

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Herb and Garlic Crackers. If you aren’t already following my Keto / Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join here and Follow me on Pinterest here.

Keto Herb and Garlic Crackers

“These Easy Gluten Free & Keto Herb and Garlic Crackers are Bursting with Flavour! The Deliciously Crunchy Crackers are Really Easy to Make and Can Be Made In Just Half an Hour. They’re Perfect For Your Favorite Dips, Spreads and Toppings! The Best Part is, You’d Never Even Know They’re Low Carb.”

Ingredients 

1 3/4 Cups Mozzarella Cheese, Shredded

2 Tbsp Sour Cream

1 Egg

1/4 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tbsp Italian Herb mix

2 Tsp Garlic Powder (divided)

1 Clove Garlic

4 Tbsp Butter

1 Tsp Salt (divided)

Directions 

1. Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and italian herb mix, 1 tsp garlic powder, to the cheese mixture. Mix until well combined.

2. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.

3. In a frying pan over med heat, melt the butter. Mince, then add the garlic clove, 1 tsp garlic powder  and 1/2 a Tsp of salt. Let simmer for 5 minutes. (I removed most of the minced garlic at this point and saved it for the herb and garlic spread.)

4. Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.

5. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted garlic butter, then sprinkle with the remaining salt. Then use a toothpick to poke some holes in the crackers. Bake for 12 – 14 minutes, flipping the crackers half way.  Make sure to watch them closely. (Place any dough scraps back in the fridge for another 10 – 15 minutes before rolling out again.)

Keto Herb and Garlic Crackers

Recipe Notes:

– Make Sure to Use Parchment Paper NOT Wax Paper.

– Getting them as thin as you can and cooking them for a minute or 2 longer, will help to get them crispier.

– Make sure there’s a little space between the crackers while baking helps to get them crispier too.

– How long you microwave the cheese for, depends on how powerful you microwave is. My rule of thumb is to melt cheese in increments of 30 seconds and stir. I did 2, 30 seconds and an extra 15.

– Keeping the dough cold and rolling it out quickly, before it heats up to much will help keep get it extra thin.

– To make your own Italian Herb Mix, use 1 Tsp Basil, 1 Tsp Parsley, 1 Tsp Oregano.

– Use the remaining minced garlic from the garlic butter to make a delicious herb and garlic cream cheese spread. Use 1/4 cup of cream cheese, 1 Tbsp Italian Herb mix 1 Tsp garlic powder and the leftover garlic from the butter mixture.

– I rolled half of the dough at a time, which made it easier to get it thinner.

This recipe makes 40 Keto Herb and Garlic Crackers | 1 Serving = 4 Crackers

Nutritional Info

1 Batch of Keto Herb and Garlic Crackers = 10 Servings | Each Serving (4 Crackers) =  142 Calories | 11.9 g Fat | 2.8 g Carbs | 1.3 g Fibre | 6 g Protein

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Keto Herb and Garlic Crackers

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Herb and Garlic Crackers, check out some of my other Keto Friendly Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Keto Herb and Garlic Crackers

5.0 from 1 reviews
Keto Herb and Garlic Crackers
 
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Keto Herb and Garlic Crackers
Author:
Recipe type: Low Carb Crackers
Cuisine: American
Serves: 40 Crackers
Ingredients
  • 1¾ Cups Mozzarella Cheese, Shredded
  • 2 Tbsp Sour Cream
  • 1 Egg
  • ¼ Cup Almond Flour
  • ¼ Cup Coconut Flour
  • 1 Tbsp Italian Herb mix
  • 2 Tsp Garlic Powder (divided)
  • 1 Clove Garlic
  • 4 Tbsp Butter
  • 1 Tsp Salt (divided)
Instructions
  1. Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and italian herb mix, 1 tsp garlic powder, to the cheese mixture. Mix until well combined.
  2. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.
  3. In a frying pan over med heat, melt the butter. Mince, then add the garlic clove, 1 tsp garlic powder and ½ a Tsp of salt. Let simmer for 5 minutes. (I removed most of the minced garlic at this point and saved it for the herb and garlic spread.)
  4. Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.
  5. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted garlic butter, then sprinkle with the remaining salt. Then use a toothpick to poke some holes in the crackers.Bake for 12 – 14 minutes, flipping the crackers half way. Make sure to watch them closely. (Place any dough scraps back in the fridge for another 10 – 15 minutes before rolling out again.)

Keto Raspberry Cheese Turnovers

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Keto Raspberry Cheese Turnovers

These 5 Ingredient Gluten Free & Keto Raspberry Cheese Turnovers are So Easy to Make. They can be thrown together in under 15 minutes and are such a satisfying little treat.  I used Raspberries, which are my personal favourite, but you can use Blueberries, Blackberries or Strawberries instead.

Keto Raspberry Cheese Turnovers

How To Make Easy Keto Raspberry Turnovers

To make these Tasty Keto Raspberry Cheese Turnovers, you preheat your oven to 375 F. Then Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then, bake the cheese slices, until the edges are golden brown approx. 3-4 mins.

Keto Raspberry Cheese Turnovers

Keto Raspberry Cheese Turnovers

Use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth. Remove the cheese slices from the oven and let cool slightly. Then add 2 tsp of the cream cheese mixture to the corner of each of the cheese shells. Place 2 raspberries onto each of the turnovers.

Keto Raspberry Cheese Turnovers

Keto Raspberry Cheese Turnovers

Fold the squares in half, into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.

Keto Raspberry Cheese Turnovers

Keto Raspberry Cheese Turnovers

WHAT IS THE KETOGENIC DIET?

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 in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, 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 should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Raspberry Cheese Turnovers

Keto Raspberry Cheese Turnovers

Keto Raspberry Cheese Turnovers

This recipe for Keto Raspberry Cheese Turnovers is one of my families favourite sweet treats. It’s so simple and easy to make, making it a winner in my books. We eat them cold but they can be served warm as well. I used powdered swerve, which I ordered from amazon. If you’re not able to use swerve, you can substitute it for any crystallized sweetener. An erythritol and stevia blend would be my second choice.

If you love Low Carb Appetizers, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

Keto Raspberry Cheese Turnovers

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Raspberry Cheese Turnovers. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Keto Raspberry Cheese Turnovers

“These 5 Ingredient Gluten Free & Keto Raspberry Cheese Turnovers are So Easy to Make. They can be thrown together in under 15 minutes and are such a satisfying little treat.  I used Raspberries, which are my personal favourite, but you can use Blueberries, Blackberries or Strawberries instead.”

Ingredients 

12 Mozzarella Cheese Slices

24 Raspberries

1/2 Cup Cream Cheese

3 Tbsp Heavy Cream

4 Tbsp Powdered Swerve (divided)

Directions 

1. Preheat oven to 375 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth.

2. Bake the cheese slices, until the edges are golden brown approx. 3-4 mins. Remove from the oven and let cool slightly before adding 2 tsp of the cream cheese mixture to the corner of each of the cheese shells.

3. Place 2 raspberries onto each of the turnovers, then fold the squares in half into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.

Keto Raspberry Cheese Turnovers

Recipe Tips:

– Using pre sliced Mozzarella Deli Slices makes this recipe a breeze.

– Flipping the cheese shells over before adding the filling makes them a bit prettier. Let them cool for a few seconds before flipping.

– Small square piles of grated mozzarella cheese will work instead of the slices if needed.

This recipe makes 12 Keto Raspberry Cheese Turnovers.

Nutritional Info

1 Batch of Keto Raspberry Cheese Turnovers = 12 Servings

 Each Serving =

134 Cal | 11.3 g Fat |  2.7 g Carbs  | 0.2 g Fibre |  0.5 g Sugar | 6 g Protein

2.5 g Net Carb

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Keto Raspberry Cheese Turnovers

 

Other Keto Friendly/Low Carb  Recipes:

If you Love this Keto Raspberry Cheese Turnover Recipe, check out some of my other Keto Friendly Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Keto Raspberry Cheese Turnovers

5.0 from 6 reviews
Keto Raspberry Cheese Turnovers
 
Save Print
Prep time
Cook time
Total time
 
These 5 Ingredient Gluten Free & Keto Raspberry Cheese Turnovers are So Easy to Make. They can be thrown together in under 15 minutes and are such a satisfying little treat.  I used Raspberries, which are my personal favourite, but you can use Blueberries, Blackberries or Strawberries instead.
Author:
Recipe type: Keto Dessert
Cuisine: American
Serves: 12 Turnovers
Ingredients
  • 12 Mozzarella Cheese Slices
  • 24 Raspberries
  • ½ Cup Cream Cheese
  • 3 Tbsp Heavy Cream
  • 4 Tbsp Powdered Swerve (divided)
Instructions
  1. Preheat oven to 375 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth.
  2. Bake the cheese slices, until the edges are golden brown approx. 3-4 mins. Remove from the oven and let cool slightly before adding 2 tsp of the cream cheese mixture to the corner of each of the cheese shells.
  3. Place 2 raspberries onto each of the turnovers, then fold the squares in half into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.

Keto Meat Pies

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Keto Meat Pies

These Gluten Free & Keto Meat Pies are a Delicious Keto Version of Tourtiere, Which is a French Canadian Meat Pie Made with Ground Beef Instead of Stew. They’re a Comforting Dinner on a Cool Fall Day and Make a Perfect Appetizer for Parties or Potlucks. They’re Super Tasty On They’re Own or Can Be Served with This Easy to Make Keto Mushroom Gravy.

Keto Meat Pies

How to Make Keto Meat Pies

To make these Keto Meat Pies, you brown the beef in a large pot. Once it’s fully cooked, add the sesame oil and butter. Then add the thinly sliced cabbage and 1/4 cup of water, then let Simmer for 30 minutes.

Keto Meat Pies

Add the diced mushrooms, the sliced carrot, the chopped fresh basil and the remaining water. Let simmer for another 30 – 40 minutes or until the cabbage is caramelized. Set aside to cool.

Keto Meat Pies

Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream.

Keto Meat Pies

Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg to the cheese mixture. Mix until well combined. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.

Keto Meat Pies

Divide the dough into 12 pieces. Between 2 pieces of parchment paper or plastic wrap, roll out each dough ball using a rolling pin or your fingers. Press each piece into a muffin tin. Brush the bottoms and sides of the dough with 2 Tbsp of the melted buttered poke a few holes with a fork, then bake for 5 minutes. Remove from the oven, then fill each of the crusts with with equal amount of the beef mixture. Return to the oven and bake for another 5 – 10 minutes.

Keto Meat Pies

Keto Meat Pies

These Keto Meat Pies are an Easy Keto Dinner, that’s so satisfying. They’re loaded with flavour and are  made with an easy to make with a mozzarella cheese based crust. Meat pies typically have a top crust but i opted to skip it to keep the calories down. If you prefer to have crust on the top, just double the dough recipe to make your tops. I added cabbage to my beef, which i found tasted just like grilled onion. It looks like it’s to much cabbage at first but it cooks down a surprising amount throughout cooking.

Have You Tried Low Carb Fathead Dough Yet? If You Haven’t… You’ve Been Missing Out! It’s Amazing!!!  It’s Made With a Mozzarella Cheese Based Dough that’s So Versatile. It Makes an Awesome Keto Pizza Crust, Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

Keto Meat Pies

WHAT IS THE KETOGENIC DIET?

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.

Keto Meat Pies

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Meat Pies. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Keto Meat Pies

“These Keto Meat Pies are an Easy Keto Dinner, that’s so satisfying. They’re loaded with flavour and are  made with an easy to make with a mozzarella cheese based crust. Meat pies typically have a top crust but i opted to skip it to keep the calories down.”

Ingredients 

For the Keto Meat Pie Crust:

1 3/4 Cups Mozzarella Cheese, Shredded

2 Tbsp Sour Cream

1 Egg

1/4 Cup Almond Flour

1/4 Cup Coconut Flour

2 Tbsp Butter

1/8 Tsp Salt

For The Beef Filling:

1 lb Ground Beef

1 Tsp Sesame Oil

4 Tbsp Butter

1 Tsp Garlic Powder

1 Tsp Onion Powder

1/4 of a Small Cabbage, sliced

1/2 Cup Water

3/4 Cup Mushrooms, diced

1 Medium Carrot

1 Tbsp Fresh Basil

Salt and Pepper (to Taste)

Directions 

1. Brown the beef in a large pot. Once it’s fully cooked, add the sesame oil and butter. Add the Thinly Sliced Cabbage and 1/4 cup of water, then let Simmer for 30 minutes. Add the diced mushrooms,the sliced carrot, the chopped fresh basil and the remaining water. Let simmer for another 30 – 40 minutes or until the cabbage is caramelized. (Make sure to stir a few times throughout) Set aside to cool.

2. Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg to the cheese mixture. Mix until well combined.

3. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes. Divide the dough into 12 pieces. Between 2 pieces of parchment paper or plastic wrap, roll out each dough ball using a rolling pin or your fingers. Press each piece into a muffin tin. Brush the bottoms and sides of the dough with 2 Tbsp of the melted buttered poke a few holes with a fork, then bake for 5 minutes.

4. Remove from the oven, then fill each of the crusts with with equal amount of the beef mixture. Use a spoon to press the meat down a little. Return to the oven and bake for another 5 – 10 minutes. Let them cool slightly, then use a knife to remove keto meat pies from the muffin tin.

This recipe makes 12 Keto Meat Pies.

Nutritional Info

1 Batch of Keto Meat Pies =  12 Servings | Each Serving ( 1 Keto Meat Pie) =

242 Calories |  16.8 g Fat |  3.3 g Carbs | 1.5 g Fibre | 18.8 g Protein

1.8 g Net Carb per Pie

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Keto Meat Pies

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Meat Pies, check out some of my other Keto Friendly Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

 

Follow OGF on Facebook, Pinterest & Instagram

Keto Meat Pies

Keto Meat Pies
 
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These Gluten Free & Keto Meat Pies are a Delicious Keto Version of Tourtiere, Which is a French Canadian Meat Pie Made with Ground Beef Instead of Stew. They're a Comforting Dinner on a Cool Fall Day and Make a Perfect Appetizer for Parties or Potlucks.
Author:
Recipe type: Keto Beef Dinner
Cuisine: American
Serves: 12 meat pies
Ingredients
  • For the Keto Meat Pie Crust:
  • 1¾ Cups Mozzarella Cheese, Shredded
  • 2 Tbsp Sour Cream
  • 1 Egg
  • ¼ Cup Almond Flour
  • ¼ Cup Coconut Flour
  • 2 Tbsp Butter
  • ⅛ Tsp Salt
  • For The Beef Filling:
  • 1 lb Ground Beef
  • 1 Tsp Sesame Oil
  • 4 Tbsp Butter
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • ¼ of a Small Cabbage, sliced
  • ½ Cup Water
  • ¾ Cup Mushrooms, diced
  • 1 Medium Carrot
  • 1 Tbsp Fresh Basil
  • Salt and Pepper (to Taste)
Instructions
  1. Brown the beef in a large pot. Once it's fully cooked, add the sesame oil and butter. Add the Thinly Sliced Cabbage and ¼ cup of water, then let Simmer for 30 minutes. Add the diced mushrooms,the sliced carrot, the chopped fresh basil and the remaining water. Let simmer for another 30 - 40 minutes or until the cabbage is caramelized. Set aside to cool.
  2. Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg to the cheese mixture. Mix until well combined.
  3. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes. Divide the dough into 12 pieces. Between 2 pieces of parchment paper or plastic wrap, roll out each dough ball using a rolling pin or your fingers. Press each piece into a muffin tin. Brush the bottoms and sides with 2 Tbsp of the melted buttered poke a few holes with a fork, then bake for 5 minutes.
  4. Remove from the oven, then fill each of the crusts with with equal amount of the beef mixture. Return to the oven and bake for another 5 - 10 minutes. Let them cool slightly, then use a knife to remove keto meat pies from the muffin tin.

Keto Sour Cream and Chive Crackers

by 64 Comments

Keto Sour Cream and Chive Crackers

These Deliciously Crunchy Keto Sour Cream and Chive Crackers are Really Easy to Make! They Can Be Made In Just Half an Hour. They’re Perfect For Your Favorite Dips, Spreads and Toppings! The Best Part is, You’d Never Even Know They’re Low Carb.

Keto Sour Cream and Chive Crackers

How To Make Keto Sour Cream and Chive Crackers

To Make these Delicious Keto Sour Cream and Chive Crackers, you melt the shredded mozzarella in a frying pan over medium heat. Remove from the heat, then add the sour cream. Stir until well combined.

Keto Sour Cream and Chive Crackers

Using a mixing bowl, add the almond flour, coconut flour, egg and chives to the cheese mixture. Mix until well combined. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.

Keto Sour Cream and Chive Crackers

Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet.

Keto Sour Cream and Chive Crackers

Keto Sour Cream and Chive Crackers

Brush the tops with the melted butter, then sprinkle with salt. Bake for 8 – 10 minutes. Place the dough scraps back in the fridge for another 10 – 15 minutes before rolling out again.

Keto Sour Cream and Chive Crackers

WHAT IS THE KETOGENIC DIET?

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 in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, 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 should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Sour Cream and Chive Crackers

Keto Sour Cream and Chive Crackers

This Recipe For Keto Sour Cream and Chive Crackers is one of my favourite Keto Recipes. The Crackers are so Satisfying and are a Perfect Low Carb Substitute for Sour Cream and Onion Chips. My Family Loves them with Cheddar Cheese Slices or Dipped in one of Our Favourite Low Carb Dips. I used Freeze Dried Chives but you could use Fresh if you Prefer too. I also used a Cookie Cutter to Cut out my Crackers. You could use a Knife to cut out Squares if you’d like to.

Have You Tried Low Carb Fathead Dough Yet? If You Haven’t… You’ve Been Missing Out! It’s Amazing!!!  It’s Made With a Mozzarella Cheese Based Dough that’s So Versatile. It Makes an Awesome Keto Pizza Crust, Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

Keto Sour Cream and Chive Crackers

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Sour Cream and Chive Crackers. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

Keto Sour Cream and Chive Crackers

“These Deliciously Crunchy Keto Sour Cream and Chive Crackers are Really Easy to Make and Can Be Made In Just Half an Hour. They’re Perfect For Your Favorite Dips, Spreads and Toppings! The Best Part is, You’d Never Even Know They’re Low Carb. “

Ingredients 

1 3/4 Cups Mozzarella Cheese, Shredded

2 Tbsp Sour Cream

1 Egg

1/4 Cup Almond Flour

1/4 Cup Coconut Flour

2 Tbsp Chives

2 Tbsp Butter

1/8 Tsp Salt

Directions 

1. Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and chives to the cheese mixture. Mix until well combined.

2. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes. Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.

3. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted butter, then sprinkle with salt. Bake for 8 – 10 minutes, watching them closely. (Place any dough scraps back in the fridge for another 10 – 15 minutes before rolling out again).

This recipe makes 60 Keto Sour Cream and Chive Crackers

Keto Sour Cream and Chive Crackers

Recipe Notes:

– Make Sure to Use Parchment Paper NOT Wax Paper.

– I also used a Cookie Cutter to Cut out my Crackers. You could use a Knife to cut out Squares if you’d like to.

– Keeping the dough cold in-between rolling it out will help get the dough super thin.

– The thinner you roll out the dough, the crispier the crackers will be.

Nutritional Info

–1 Batch of Keto Sour Cream and Chive Crackers = 15 Servings

Each Serving (4 Crackers) =

85 Calories | 6.6 g Fat | 1.9 g Carbs | 0.9 g Fibre | 4.1 g Protein

1.0 g Net Carbs

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Keto Sour Cream and Chive Crackers

 

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Sour Cream and Chive Crackers, check out some of my other keto friendly recipes here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

 

Follow OGF On Facebook, Pinterest & Instagram

Keto Sour Cream and Chive Crackers

 

4.9 from 7 reviews
Keto Sour Cream and Chive Crackers
 
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These Deliciously Crunchy Keto Sour Cream and Chive Crackers are Really Easy to Make and Can Be Made In Just Half an Hour. They're Perfect For Your Favorite Dips, Spreads and Toppings!
Author:
Recipe type: Keto Crackers
Cuisine: American
Serves: 60 Crackers
Ingredients
  • 1¾ Cups Mozzarella Cheese, Shredded
  • 2 Tbsp Sour Cream
  • 1 Egg
  • ¼ Cup Almond Flour
  • ¼ Cup Coconut Flour
  • 2 Tbsp Chives
  • 2 Tbsp Butter
  • ⅛ Tsp Salt
Instructions
  1. Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and chives to the cheese mixture. Mix until well combined.
  2. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes. Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.
  3. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted butter, then sprinkle with salt. Bake for 8 - 10 minutes, watching them closely. (Place any dough scraps back in the fridge for another 10 - 15 minutes before rolling out again.)
  4. Note: Make sure to Parchment Paper NOT Wax Paper.

Keto Crockpot Broccoli Soup

by Leave a Comment

Keto Crockpot Broccoli Soup

Warm Up With This Cheesy Gluten Free & Keto Crockpot Broccoli Soup, that’s the Perfect Comfort Meal For a Cool Day. This Rich and Creamy Keto Broccoli Cheddar Soup Is Full of Flavor. It’s a Tried and Tested, No Fuss Slow Cooker Recipe That My Family Loves. Most importantly, It’s so easy it is to Make! Just Set-It-And-Forget-It!!!

Keto Crockpot Broccoli Soup

How to make Keto Crockpot Broccoli Soup

To Make This Yummy Crockpot Broccoli Soup, You Place the broccoli flowerets into the crockpot, then add the chicken broth and the whipping cream. Cut the butter and cream cheese into 1/2 inch squares.

Keto Crockpot Broccoli Soup

Keto Crockpot Broccoli Soup

Place them into the crockpot, dotted throughout. Cover and cook on high for 1 1/2 hours. Cover the cooked broccoli with the mozzarella and cheddar cheese. Stir until the cheese is incorporated. Then cook for another hour.

Keto Crockpot Broccoli Soup

WHAT IS THE KETOGENIC DIET?

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 in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, 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 should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Crockpot Broccoli Soup

Keto Crockpot Broccoli Soup

Here’s a Fantastic Keto Crockpot Broccoli Soup Recipe that tastes just like the Cheese Sauce my Mom used to make. It’s a great way to get picky eaters to eat their veggies. It’s loaded with Broccoli and Delicious Cheddar Cheese.  For something a little more flavorful, try adding a little Havarti or Provolone along with the cheddar. Another way I add flavor to my soups is by switching the butter out for bacon grease. This Recipe can be made with Veggie Stock or Even Water in place of the Chicken Broth, if Preferred. I make my own Chicken Broth, so that means I need to add quite a lot of Salt. If you’re using store bought broth you may not need to add any Salt at all.

Maybe You’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. too. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

Keto Crockpot Broccoli Soup

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Crockpot Broccoli Soup. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Keto Crockpot Broccoli Soup

“Warm Up With This Cheesy Gluten Free & Keto Crockpot Broccoli Soup, that’s the Perfect Comfort Meal For a Cool Day. This Rich and Creamy Keto Broccoli Cheddar Soup Is Full of Flavor. It’s a Tried and Tested, No Fuss Slow Cooker Recipe That My Family Loves. Most importantly, It’s so easy it is to Make! Just Set-It-And-Forget-It!!!”

Ingredients 

5 Cups Broccoli

2 Cup Chicken Broth

1/2 Cup Heavy Whipping Cream

1/4 Cup Butter

1/4 Cup Cream Cheese

3/4 Cup Mozzarella Cheese

1 3/4 Cup Cheddar Cheese

Salt and Pepper (to taste)

Directions

1. Place the broccoli flowerets into the crockpot, then add the chicken broth and the whipping cream. Cut the butter and cream cheese into 1/2 inch squares. Place them into the crockpot, dotted throughout. Cover and cook on high for 1 1/2 hours.

2. Then, stir the Broccoli mixture. Cover it with the mozzarella and cheddar cheese. Stir until the cheese is incorporated. Then cook for another hour. Add salt and pepper to taste.

This Keto Crockpot Broccoli Soup Recipe Serves 4.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Keto Crockpot Broccoli Soup

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Crockpot Broccoli Soup, check out some of my other Keto Friendly Recipes Here:

Follow OGF On Facebook, Pinterest & Instagram

Keto Crockpot Broccoli Soup

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

 

Keto Crockpot Broccoli Soup
 
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Author:
Recipe type: Keto Crockpot Soup
Cuisine: American
Serves: 4 servings
Ingredients
  • 5 Cups Broccoli
  • 2 Cup Chicken Broth
  • ½ Cup Heavy Whipping Cream
  • ¼ Cup Butter
  • ¼ Cup Cream Cheese
  • ¾ Cup Mozzarella Cheese
  • 1¾ Cup Cheddar Cheese
  • Salt and Pepper (to taste)
Instructions
  1. Place the broccoli flowerets into the crockpot, then add the chicken broth and the whipping cream. Cut the butter and cream cheese into ½ inch squares. Place them into the crockpot, dotted throughout. Cover and cook on high for 1½ hours.
  2. Stir the Broccoli mixture, then cover it with the mozzarella and cheddar cheese. Stir until the cheese is incorporated. Then cook for another hour. Add salt and pepper to taste.

Keto Fathead Stuffing

by 7 Comments

Keto Fathead Stuffing

This Easy Gluten Free & Keto Fathead Stuffing is the Perfect Low Carb Side Dish for the Holidays!!!  It Tastes Just Like Traditional Bread Stuffing But Is Made With a Mozzarella Cheese Based Dough. It’s an Easy To Make Dough That’s So Versatile. If you haven’t Tried Fathead Dough Yet, You’ve Been Missing Out! It’s Amazing!!! It Makes an Awesome Keto Pizza Crust , Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

Keto Fathead Stuffing

How to Make Homemade Keto Stuffing

To make this delicious keto fathead stuffing, you melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

Between 2 pieces of parchment paper, press the dough into a rectangle. Remove the top piece of parchment paper, then brush the top with the melted butter. In a small bowl combine the garlic and onion powder with the basil. Sprinkle it over the spread out dough.  Bake the low carb stuffing for 10 minutes.

Remove the keto stuffing from the oven, then cut into small 1/2 inch squares. Place the the squares  into a mixing bowl, then add the minced onion and celery. Add 1/2 a cup of the drippings or broth and mix until very well combined.  Bake for 10 minutes, then stir and add the remaining drippings. Bake for another 10 – 15 minutes, stirring a few more times throughout.

Keto Fathead Stuffing

 

Keto Fathead Stuffing

This Keto Fathead Stuffing tastes just like traditional stuffing. The dough is really easy to make and can be thrown together in a few minutes. It’s so Good… You’d Never Even Know it’s Low Carb Stuffing. I like to serve my Keto Stuffing with a side of Cauliflower Mash, Steamed Low Carb Veggies, Keto Gravy and of Course a Delicious Roast Turkey or Chicken. I like to Make my Keto Stuffing Made in a Pan, Rather then Stuffing it into the Turkey. It’s just personal preference. I prefer it to be on the drier side.  This Stuffing can be stuffed in the turkey as well but will make a more for a more moist consistency.

If you love Low Carb Appetizers, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

Keto Fathead Stuffing

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Fathead Stuffing. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Keto Fathead Stuffing

“This Easy Gluten Free & Keto Fathead Stuffing is the Perfect Low Carb Side Dish for the Holidays!!!  It Tastes Just Like Traditional Bread Stuffing But Is Made With a Mozzarella Cheese Based Dough. It’s an Easy To Make Dough That’s So Versatile.”

Ingredients 

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

2 Tsp Butter

1/4 Tsp Garlic Powder

1/4 Tsp Onion Powder

1/2 Tsp Basil

1/4 Cup White Onion, Minced

1/4 Cup Celery, Minced

3/4 Cup Roast Drippings or Broth (divided)

Salt and Pepper (to taste)

Directions 

1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

2. Between 2 pieces of parchment paper, press the dough into a rectangle. Remove the top piece of parchment paper, then brush the top with the melted butter. In a small bowl combine the garlic and onion powder with the basil. Sprinkle it over the spread out dough.  Bake for 10 minutes.

3. Remove the Keto Stuffing from the oven, then cut into small 1/2 inch squares. Place the the squares  into a mixing bowl, then add the minced onion and celery. Add 1/2 a cup of the drippings or broth and mix until very well combined.  Bake for 10 minutes, then stir and add the remaining drippings. Bake for another 10 – 15 minutes, stirring a few more times throughout.

This Keto Fathead Stuffing Recipe Serves 6 people.

Keto Fathead Stuffing

Recipe Notes:

– I like to Make my Keto Stuffing Made in a Pan, Rather then Stuffing it into the Turkey. It’s just personal preference. I prefer it to be on the drier side.  This Stuffing can be stuffed in the turkey as well but will make a more for a more moist consistency.

Nutritional Info

1 Batch of Keto Fathead Stuffing makes 6 Servings

Each Serving =

270 Calories | 20.2 g Fat | 8.1 g Carbs | 4.1 g Fibre | 16.4 g Protein

4 g Net Carbs

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Keto Fathead Stuffing

Other Keto Friendly/Low Carb  Recipes:

If you Love this Keto Fathead Stuffing Recipe, check out some of my other Keto Friendly Recipes Here:

Follow OGF On Facebook, Pinterest & Instagram

Keto Fathead Stuffing

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

5.0 from 1 reviews
Keto Fathead Stuffing
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Keto Holiday Stuffing
Cuisine: American
Serves: serves 4
Ingredients
  • For The Fathead Dough:
  • 2 Cups Mozzarella Cheese, Shredded
  • 3 Tbsp Cream Cheese
  • 2 Eggs
  • ½ Cup Almond Flour
  • ¼ Cup Coconut Flour
  • 1 Tsp Baking Powder
  • ½ Tsp Xanthan Gum (optional)
  • 2 Tsp Butter
  • ¼ Tsp Garlic Powder
  • ¼ Tsp Onion Powder
  • ½ Tsp Basil
  • ¼ Cup White Onion, Minced
  • ¼ Cup Celery, Minced
  • ¾ Cup Roast Drippings or Broth (divided)
Instructions
  1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
  2. Between 2 pieces of parchment paper, press the dough into a rectangle. Remove the top piece of parchment paper, then brush the top with the melted butter. In a small bowl combine the garlic and onion powder with the basil. Sprinkle it over the spread out dough.  Bake 10 minutes.
  3. Remove from the oven, then cut into small ½ inch squares. Place the the squares  into a mixing bowl, then add the minced onion and celery. Add ½ a cup of the drippings or broth and mix until very well combined.  Bake for 10 minutes, then stir and add the remaining drippings. Bake for another 10 - 15 minutes, stirring a few more times throughout.
  4. This Keto Fathead Stuffing Recipe Serves 4 people.

Jalapeno Bacon Bombs

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Jalapeno Bacon Bombs

These Creamy Keto & Gluten Free Jalapeno Bacon Bombs are Perfect for Game Day!!!! The Tasty Little Morsels are Really Easy to Make and are Packing Just the Right Amount of Heat. They Can Be Made Ahead of Time, Which Makes Preparing for Game Day that Much Easier. I found these Jalapeno Bacon Bombs are nice change from Bacon Wrapped Jalapeños but Equally as Tasty!

Jalapeno Bacon Bombs

How to Make Jalapeno Bacon Bombs

In a small bowl mix the softened cream cheese with the diced pickled jalapeños and the shredded havarti cheese. Mix until well combined then set aside.

Jalapeno Bacon Bombs

Cut the bacon slices in half then lay them in a t shape using a mini muffin pan or baking pan.  Place 1 Tbsp of the jalapeno cream cheese mixture onto the centre of the t’s.

Jalapeno Bacon Bombs

Tightly wrap the edges of the bacon over the cream cheese, then use a tooth pick to secure it. If using a mini muffin pan – Bake for 5 – 7 minutes – then transfer to a baking pan and bake for another 20 -25 minutes or until the bacon is crispy. ( The mini muffin pan is help keep their shape but this step can be skipped)

Jalapeno Bacon Bombs

Drain off the fat a few times throughout baking. If you’re using a baking pan bake for 25 -30 minutes, turning them a few times throughout, also pour off the grease when turning.

Jalapeno Bacon Bombs

WHAT IS THE KETOGENIC DIET?

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 in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, 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 should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Jalapeno Bacon Bombs

Jalapeno Bacon Bombs

To make these Jalapeno Bacon Bombs I used Pickled Jalapenos. I used them because I prefer the taste and texture. You could use fresh Jalapeños instead. I would roast them in the oven a little before adding them to the cream cheese. Also you could use Mozzarella Cheese instead of Havarti if you’d like to. I used a mini muffin pan to help them keep they’re shape. I only used the muffin pan for the first 5 minutes or so of baking so that the would hold they’re shape a bit better. I then moved the bacon bombs to a baking pan to finish baking. This just made it a bit easier to pour off the grease. You could easily skip this step and bake them in a baking pan from the beginning, if you prefer too.

If you love Low Carb Appetizers, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

Jalapeno Bacon Bombs

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Jalapeno Bacon Bombs. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Jalapeno Bacon Bombs

“These Creamy Keto & Gluten Free Jalapeno Bacon Bombs are Perfect for Game Day!!!! The Tasty Little Morsels are Really Easy to Make and are Packing Just the Right Amount of Heat. They Can Be Made Ahead of Time, Which Makes Preparing for Game Day that Much Easier. I found these Jalapeno Bacon Bombs are nice change from Bacon Wrapped Jalapeños but Equally as Tasty!”

Ingredients 

12 Slices Bacon

3/4 Cup Cream Cheese

1/4 Cup Pickled Jalapeños (diced)

1/4 Cup Shredded Havarti Cheese

Directions

1. Preheat oven to 400 F. Then in a small bowl mix the softened cream cheese with the diced pickled jalapeños and the shredded havarti cheese. Mix until well combined then set aside.

2. Cut the bacon slices in half then lay them in a t shape using a mini muffin pan or baking pan.  Place 1 Tbsp of the jalapeno cream cheese mixture onto the centre of the t’s. Tightly wrap the edges of the bacon over the cream cheese, then use a tooth pick to secure it.

3. If using a mini muffin pan – Bake for 5 – 7 minutes – then transfer to a baking pan and bake for another 20 -25 minutes or until the bacon is crispy. ( The mini muffin pan is help keep their shape but this step can be skipped) Drain off the fat a few times throughout baking.

If you’re using a baking pan bake for 25 -30 minutes, turning them a few times throughout, also pour off the grease when turning.

This recipe makes 12 Jalapeno Bacon Bombs.

Nutritional Info

1 Batch (12) of Jalapeno Bacon Bombs = 4 Servings

1 Serving (4 Jalapeno Bacon Bombs) = | 314 Calories | 28.6 g Fat | 3.3 g Carbs | 13.7 g Protein |  3.1 g Sugar

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Jalapeno Bacon Bombs

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Jalapeno Bacon Bombs, check out some of my other Keto Friendly Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Jalapeno Bacon Bombs

 

Jalapeno Bacon Bombs
 
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Prep time
Cook time
Total time
 
Jalapeno Bacon Bombs
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 12 Bombs
Ingredients
  • 12 Slices Bacon
  • ¾ Cup Cream Cheese
  • ¼ Cup Pickled Jalapeños
  • ¼ Cup Shredded Havarti Cheese
Instructions
  1. Preheat oven to 400 F. Then in a small bowl mix the softened cream cheese with the diced pickled jalapeños and the shredded havarti cheese. Mix until well combined then set aside.
  2. Cut the bacon slices in half then lay them in a t shape using a mini muffin pan or baking pan.  Place 1 Tbsp of the jalapeno cream cheese mixture onto the centre of the t's. Tightly wrap the edges of the bacon over the cream cheese, then use a tooth pick to secure it.
  3. If using a mini muffin pan - Bake for 5 - 7 minutes - then transfer to a baking pan and bake for another 20 -25 minutes or until the bacon is crispy. ( The mini muffin pan is help keep their shape but this step can be skipped) Drain off the fat a few times throughout baking.
  4. If you're using a baking pan bake for 25 -30 minutes, turning them a few times throughout, also pour off the grease when turning.
  5. This recipe makes 12 Jalapeno Bacon Bombs.

Keto Pumpkin Cinnamon Rolls

by 5 Comments

Keto Pumpkin Cinnamon Rolls

These Gluten & Sugar Free, Keto Pumpkin Cinnamon Rolls are Made with a Delicious Low Carb Fathead Dough. It’s a Mozzarella Cheese Based Dough that’s So Versatile. If you haven’t Tried Fathead Dough Yet, You’ve Been Missing Out! It’s Amazing!!! It Makes an Awesome Keto Pizza Crust , Fathead Nacho Chips or can be used to Make These Tasty Pumpkin Cinnamon Buns. They’re the Perfect Keto Sweet Treat for Pumpkin Season. 

Keto Pumpkin Cinnamon Rolls

How to Make Keto Pumpkin Cinnamon Rolls

All you have to do is melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Then, remove from the heat and stir the cheeses until well combined.

Keto Pumpkin Cinnamon Rolls

In a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined. Between 2 pieces of parchment paper, press the dough into a rectangle.

Keto Pumpkin Cinnamon Rolls

Keto Pumpkin Cinnamon Rolls

Then, in a small bowl mix the pumpkin with the whipping cream, sweetener and the cinnamon.  Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough.

Keto Pumpkin Cinnamon Rolls

Keto Pumpkin Cinnamon Rolls

Keto Pumpkin Cinnamon Rolls

Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.

Keto Pumpkin Cinnamon Rolls

Keto Pumpkin Cinnamon Rolls

Keto Pumpkin Cinnamon Rolls

While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.

Keto Pumpkin Cinnamon Rolls

WHAT IS THE KETOGENIC DIET?

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 in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, 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 should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Pumpkin Cinnamon Rolls

Keto Pumpkin Cinnamon Rolls

If You Love Pumpkin Pie and Cinnamon Rolls, Then You’ll Love these delicious Keto Pumpkin Cinnamon Rolls. They’re so Good You’d Never Even Guess they were Keto!  The dough is really easy to make and can be thrown together in a few minutes. They’re my families new favourite fall snack. I’m not a fan of nutmeg or cloves, so i skip it but if you like them you can add them in with the cinnamon. About 1/2 a Tsp of each should be more than enough. You can also use just coconut flour or just almond flour instead of combining them.

Keto Pumpkin Cinnamon Rolls

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Pumpkin Cinnamon Rolls. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

Keto Pumpkin Cinnamon Rolls

“These Gluten & Sugar Free, Keto Pumpkin Cinnamon Rolls are Made with a Delicious Low Carb Fathead Dough. It’s a Mozzarella Cheese Based Dough that’s So Versatile. If you haven’t Tried Fathead Dough Yet, You’ve Been Missing Out! It’s Amazing!!!”

Ingredients

For the Pumpkin Filling: 

1 1/2 Cup Canned Pumpkin

2 Tbsp Heavy Whipping Cream

2 Tbsp Sweetener  (I used this one) 

1 Tsp Cinnamon

For The Fathead Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

1 Tsp Butter (to grease the pan)

For the Frosting: (Optional) 

4 Tbsp Cream Cheese

2 Tbsp Heavy Whipping Cream

2 Tsp Sweetener  (I used this one) 

Directions 

1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

2. Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon.  Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.

3. While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.

Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!

This recipe makes 9 Keto Pumpkin Cinnamon Rolls.

Nutritional Info

1 Batch of Keto Pumpkin Cinnamon Rolls = 9 Servings |

Each Serving (1 Roll with Frosting) =

212 Cal | 15.3 g Fat | Carbs 7.4 g | 3.1 g Fibre | 3 g Sugar | 10 g Protein

 

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Keto Pumpkin Cinnamon Rolls

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Pumpkin Cinnamon Rolls, check out some of my other Keto Friendly Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Keto Pumpkin Cinnamon Rolls

Keto Pumpkin Cinnamon Rolls
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Keto Pumpkin Dessert
Cuisine: American
Serves: 9 Rolls
Ingredients
  • For the Pumpkin Filling:
  • 1½ Cup Canned Pumpkin
  • 2 Tbsp Heavy Whipping Cream
  • 2 Tbsp Sweetener
  • 1 Tsp Cinnamon
  • For The Fat Head Dough:
  • 2 Cups Mozzarella Cheese, Shredded
  • 3 Tbsp Cream Cheese
  • 2 Eggs
  • ½ Cup Almond Flour
  • ¼ Cup Coconut Flour
  • 1 Tsp Baking Powder
  • ½ Tsp Xanthan Gum (optional)
  • 1 Tsp Butter (to grease the pan)
  • For the Frosting: (Optional)
  • 4 Tbsp Cream Cheese
  • 2 Tbsp Heavy Whipping Cream
  • 2 Tsp Sweetener
Instructions
  1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
  2. Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon.  Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.
  3. While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.
  4. Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!
  5. This recipe makes 9 Keto Pumpkin Cinnamon Rolls.