Grumpy's Honeybunch

menu icon
search icon

Keto Sloppy Joes with Ground Venison

by 26 Comments

These Keto Sloppy Joes are a hearty, flavorful twist on the classic comfort food, made with ground venison and a naturally sweetened sauce. It's a simple skillet dinner that comes together quickly, perfect for busy weeknights.

Open-faced keto sloppy joe sandwich with creamy coleslaw on a turquoise plate with a pickle spear on the side.

I love making this recipe when I want something quick and filling that still tastes homemade. It's a healthier version of my traditional sloppy joe recipe made keto friendly for those following a low carb diet.

[feast_advanced_jump_to]

Why You'll Love This Recipe

Low carb: perfect for keto lifestyles withi sugar-free ketchup and monk fruit.

Lean protein: ground venison makes these healthy sloppy joes lighter than the classic.

Quick dinner: ready in under 30 minutes with minimal prep.

Family friendly: savory, slightly sweet, and sure to be a hit with everyone.

Key Ingredients for Keto Sloppy Joes

See the recipe card below for a full list of ingredients and instructions.

Measured ingredients including ground meat, chopped onions, green peppers, ketchup, mustard, garlic, and seasonings arranged in bowls.
  • Ground venison: a lean, flavorful meat that keeps this recipe keto and healthy.
  • Green bell pepper: adds freshness and crunch.
  • Onion and garlic: build savory flavor in the sauce.
  • Sugar-free ketchup: classic flavor without the carbs.
  • Monk fruit golden: a natural sweetener that balances the tangy sauce.
  • Dijon mustard & Worcestershire sauce: give the filling its signature sloppy joe taste.

Ingredient Substitutions

  • Ground venison: ground turkey or lean beef works just as well.
  • Monkfruit golden: swap with a brown sugar substitute or allulose.
  • Green bell pepper: red or yellow pepper for a milder, sweeter flavor.
Ground venison and green peppers in a skillet with ketchup, mustard, and seasonings on top before mixing.

Variations on Keto Sloppy Joes

  • Cheesy skillet style: stir in shredded cheddar at the end for creamy, cheesy sloppy joes.
  • Stuffed peppers: fill halved bell peppers with the sloppy joe mixture and bake.
  • Lettuce wraps: spoon into crisp lettuce leaves for a low-carb bun alternative.

Tips for Perfect Healthy Sloppy Joes

  • Avoid dryness: don't overcook venison, simmer only untl the sauce thickens.
  • Taste test: adjust sweetness or tang before serving.
  • Toast buns: whether keto bagels, rolls, or keto bread, toasting keeps them sturdy.
Close up of sloppy joe meat mixture with ground venison, onions, and green bell peppers simmering in a skillet.

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce if needed.

Serve With...

I like to serve these Keto Sloppy Joes over top of a toasted Keto Asiago Bagel or Keto Dinner Roll with a serving of Homemade Coleslaw.

Overhead view of a keto sloppy joe sandwich topped with coleslaw on a turquoise plate with a pickle spear.

More Easy Keto Meals You'll Love

If you enjoy these healthy sloppy joes, you'll also enjoy my Zucchini Noodle Lasagna, Eggroll in a Bowl, BBQ Cheddar Venison Meatloaf Muffins, and Venison Meatball Alfredo.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Open-faced keto sloppy joe sandwich with creamy coleslaw on a turquoise plate with a pickle spear on the side.

Keto Sloppy Joes

Shelby Law Ruttan
Keto Sloppy. Joes are a quick and easy skillet dinner with lean ground venison in a tangy-sweet sauce. A hearty and healthy low-carb meal the whole family will love.
4.60 from 5 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 209 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large skillet, over medium heat, add the onion, and ground venison.
  • Using a flat head wooden spoon, cook and stir the venison for 6 minutes, or until the meat has browned.
  • Add the green pepper, garlic, and ½ cup water to meat mixture. Stir to combine, and cook with the lid on skillet for 1 minutes.
  • Stir in the ketchup, mustard, golden monk fruit, Worcestershire sauce, salt and black pepper until combined. Add the remaining water.
  • Bring the sloppy joe mixture to a boil, then reduce heat to simmer. Cook for 5 minutes, until the sauce has thickened. Serve over keto asiago bagels.

Nutrition

Serving: 1gCalories: 209kcalCarbohydrates: 5gProtein: 25gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 91mgSodium: 405mgPotassium: 439mgFiber: 1gSugar: 3gVitamin A: 72IUVitamin C: 16mgCalcium: 25mgIron: 4mgNet Carbohydrates: 4g
Keyword easy keto dinners, ground venison recipes, Healthy Sloppy Joes, Keto Sloppy Joes, low carb sloppy joes, Venison Recipes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Gifts for Wine Lovers - My Top 10 picks

by 5 Comments

If you're looking for gifts for wine lovers, then you have come to the right source! As a CK Mondavi and Family Brand Ambassador, wine is my beverage of choice. While I love wine, I am sure to drink it moderately and often will enjoy a glass in the evening when I finally sit down to relax.

Gifts for Wine Lovers

When it comes to gifting wine lovers, there is no doubt that a bottle of their favorite wine is the ultimate gift! However, many times a bottle of wine is not all you want to give! This gift guide is here to give you some ideas of what gifts the wine lover in your life may like to receive!

Gifts for chilling wine

Not all wine needs to be, or should be chilled. However, when you do want a bottle of wine chilled, what better way to do it than with a wine chiller? If you are someone who loves wine but don't have room for a chiller, this Marble Wine Bottle Cooler is the perfect solution!

On the other hand, if you have a die hard wine lover, someone who likes to have more than one bottle chilled at all times, then this Wine Cooler Refrigerator is an awesome deal! It will chill up to 18 bottles of wine. Unless your having a huge party, you shouldn't run out of chilled wine in one evening!

Wine Wall Art

Wine lovers love to express themselves. That makes wall art a great gift for wine lovers! I really love the wall art vinyl decals. They stick to the wall on their own and they STAY there! The one I have in my home has been on the wall for over 4 years and I've never had any issues with it.

What better way to display wall art than with a Wall Mounted Metal Wine Rack? I love the rustic feeling of this wine rack and the bottom of it doubles as a cork holder! This is a perfect gift for the wine lover that is under $25!

This wine themed wood wall art is perfect for the kitchen! It has a rustic look and I love the statement it makes! Of course, I love to have my daily wine tasting!

Wine Lover Necessities

This gift puts wine markers right on the correct perspective! These Markers can personalize each glass in the most colorful way! And, they are washable! Write your guests name on the glass, there will be no guessing whose glass belongs to who!

Every wine lover home needs an accessory kit. Corkscrew, wine stopper, and foil cutter to name a few. This wine accessory kit has exactly what they need. A great gift for those newlyweds who may not have their home set up yet or as a housewarming gift with a bottle of wine!

Novelty gifts for the Wine Lover

We are not only wine lovers, but cat lovers too. So, this adorable Cat Wine Holder Rack is a perfect addition to our wine bar! Who better to cuddle that bottle of wine until you're ready to drink up?

Cat's not only like to hold your wine bottle for you, but they will also store your corks! I absolutely loves this Cat Wine Cork Display. It is my favorite one I own! Needless to say, since we are wine lovers, ours is already full. Another one would be a great idea from one of our beloved family members (hint, hint!)

Lastly, what good is wine without a glass to serve it in? I love these Diamond Wine Glasses. They have a lifetime warranty, what more could you ask for? They also include a coaster set.

Other gift guides on Grumpy's Honeybunch

We love to share the things we love! Besides loving the keto diet, we also love our coffee, cats, and wine! Check out these other gift guides below to see what we recommend!

Gifts for Cat Lovers - Grumpy's Top 10 Gift Guide

by 3 Comments

Finding special Gifts for Cat Lovers in your life may be harder than you think! After all, people can be picky about their pets. I am a huge cat lover and have an idea of some of the great things your fellow cat lover in your life may like for gifts!

Gifts for Cat Lovers pinnable image

Because of my ultimate love for the furry, purring pets, I wanted to share with you my top 10 Gifts for Cat Lovers. I'm sure any one of these will make the cat lover in your life happy!

The attitude of a cat gift

If your a cat lover, it is highly likely you are well aware that cats have attitude! They love to wake you up from a sweet sleep, put their butt in your face, and incessantly ask for treats. Well, at least the Grumpy kitties do! I absolutely LOVE this Kiss This! Coffee Mug. It portrays the attitude of a cat so perfectly! Gift your cat lover friend this mug to show support!

Talking about cattitude, this gift for cat lovers shows it all! Ever been stared at by a cat? (I have!) Or, maybe the cat loves to jump up in your chair as soon as you get up. It's their way of telling you "you move you lose!" This book, I could Pee on This, a book of cat poems, is hilariously funny and all cat lovers will love it!

Gifts that drive cats insane (and sometimes their owners)

What was that about treats? Oh, yeah. They want them. Incessantly. As soon as Rudy (my cat) thinks I'm "possibly" on my way to the kitchen, he's right under foot, meowing like crazy! Gift your cat lover friend this Cat Treat Jar. Every time it is moved, its guaranteed the cat will come running to the kitchen, if they aren't already there!

Catnip. Its a kitty drug that will eventually make them pass out cold. However, expect them to go crazy for a while until they do! Our cats LOVE this Cardboard Cat Scratcher Couch Bed with Catnip Pouch. There is a secret pouch for the catnip and they will go insane over it! It's the perfect gift for cat lovers to aid to in tuckering out the cat so they can get some peace!

If you haven't caused enough ruckus in the house with the catnip bed, then maybe you want to add to it and gift this Laser Toy! Rudy in particular goes crazy over this. He will chase it to his heart's content. I even get the giggles watching him leap up the wall to catch it! Chubby is intrigued, but I think he's kinda lazy. He would rather lie on the floor, watch it and tap it with his paws if it comes close! In any case, this is a great exercise toy for the cats. Even if it does cause a bit of a ruckus.

Signs that say it all

This "You had me at Meow" wall decor is one of my favorites. Its funny how those furry pets can be so annoying but so adorable at the same time! This sign hangs right in our entryway as a reminder that this house belongs to the cats!

Don't let anyone try to fool you. Cats rule the roost when your a cat owner. This list of cat rules is 100 percent accurate. Have any questions? Reference rule #1.

Gifts for Cat Lovers: For the comfort of cats, maybe.

You may not realize it, but this 6 pack of Cat Fleece Blankets is necessary. I mean, cats think they own every piece of furniture in the house. Therefore, you need to protect it from kitty hair. I have these all over the place, including on my bed. The cats may, or may not use them. No guarantees. 🙂

Cats love to perch on a tree. I swear, they are part bird. However, our cats are on the cat tree every day. It's one thing I highly recommend for cats. They like to sit up high and love to look out windows. This is probably the priciest item on our list, but it's one worth investing in. This may keep the cat off the owners bed. Until the owner gets in bed that is.

If the cat tree is out of your price range I have a solution to your cat's need for perching. This Cat Window Perch attaches to the window and our cats LOVE these. Let your cat be perched and enjoy the sun at the same time. Which, btw, have you ever wondered how a ball of fur can stand to lay in the hot sun? I still don't get that one.

Other gift guides you may be interested in

Gifts for Coffee Lovers - My Top 10 Picks!

by 4 Comments

My Top 10 Gifts for Coffee Lovers in your life! Do you have a Spouse, partner, or friend who is a coffee lover in the biggest of ways? I know I am a huge coffee fan and I love receiving gifts geared toward items I love. Read on to discover some of my favorite gift ideas for the coffee lover!

Gifts for Coffee Lovers Pinnable Image

I love finding items that are unique to Coffee that I like to either use or display in my home. Anyone who knows me, knows that I love my coffee and it's the first thing I look forward to every single day! Below are my 10 ten gifts for coffee lovers, I'm sure one of them will be exactly what you are looking for!

Coffee Maker Gifts for Coffee Lovers Recommendation

When you are a coffee lover, you love more than just a hot cup of brewed coffee. You love it all! From espresso, to lattes, macchiatos, and even iced coffee. I love and want it all, so I am betting your coffee lover is too! My number one choice of gifts for coffee lovers is this Ninja Specialty Fold-Away Frother Coffee Maker. It will make from Single Serve to 10 Cups of coffee! One of the more pricey items on my list, priced at just under $150, so likely for that super special coffee lover in your life!

If you're looking for just a plain jane coffee maker gift for the coffee lovers in your life, then this Ninja 12-Cup Programmable Coffee Maker with Classic and Rich Brews is the one for you. About half the price of the fold-away coffee maker, this is for your hard core, no specialty coffee lover person.

Maybe your coffee lover wants a travel mug that you can make your own coffee in? Then this Travel French Press and Coffee Mug I bought for my youngest son is a great one! It's a novelty gift idea under $10 gift for coffee lovers that will put a smile on their face!

Gifts for Coffee Lovers: Accessories

When it comes right down to it, accessories can be the thing! A great gift idea for the coffee lovers stocking! This Glass Froth Maker is my number one accessory choice for the coffee lover who wants a latte. It is simple to use and easy to clean!

For die hard coffee lovers who want fresh ground coffee every single morning, this Electric Coffee Grinder Mill is a great gift idea! Fresh ground coffee every morning will certainly satisfy and its an affordable gift for coffee lovers that is under $20!

Do you have a Death Wish Coffee Lover? Then these Stainless Steel Coffee Stirrers are the ultimate gift idea! This gift will certainly put a smile on their face!

For espresso lovers, these Insulated Glass Espresso Mugs are a great idea! They are double walled and can hold both hot and cold beverages. A perfects coffee lover gift that is under $20!

Coffee, Syrup, and Biscotti!

For those coffee lovers who love to add "stuff"to their coffee! Lets face it, some people love coffee because all the specialty coffees out there. But first, let's talk about coffee itself. We absolutely LOVE Death Wish Coffee. It is the absolute best coffee we have ever had. I'm sure your coffee lover will love it too!

Regular readers on Grumpy's Honeybunch will recognize this next gift! I am a huge fan of Jordan's https://amzn.to/3iAoL83Skinny Syrups. Grumpy and I use this in our coffee every single day. Grumpy's favorite is the Salted Caramel or Caramel. I'm a little more adventurous and will try other flavors too and have used several in recipes here. This makes perfect gifts for coffee lovers who like to add a little sweetness to their cuppa!

So the coffee lover in your life has everything they absolutely need for coffee? Well, if that is the case, then I recommend giving a gift that will accompany their cup of coffee! If your not a baker yourself, this Biscotti Coffee Gift Basket is a thought!

More gift guides you may be interested in

Now that you've got your coffee lover gifts down pat, check out these other gift guides for the ones you love!

Basil Pesto Pizza with Fresh Mozzarella

by 6 Comments

This Basil Pesto Pizza is topped with heirloom tomatoes and fresh mozzarella for a light, flavorful meal that works any time of year. It's simple, fresh, and built around ingredients that really shine on their own.

Basil Pesto Pizza topped with fresh mozzarella and heirloom tomatoes, served on a seasoned pizza stone next to a bottle of wine.

I love making this pizza when I have a batch of homemade pesto ready to go, but it's just as good for a casual dinner with family as it is for easy entertaining. If you enjoy fresh, garden style flavors, this one shows up often on pizza nights.

[feast_advanced_jump_to]

Why You'll Love Basil Pesto Pizza

Fresh flavors: the combination of basil pesto, tomatoes, and mozzarella keeps every bite light and balanced.

Simple prep: with just a few toppings, this pizza comes together fast once the dough is ready.

Year-round appeal: heirloom tomatoes may shine in summer, but this pesto pizza is one I make any time of year.

A man stretching fresh pizza dough by hand.

Key Ingredients for Fresh Mozzarella Pizza

See the recipe card below for a full list of ingredients and instructions.

  • Pizza dough: a homemade dough gives you the best texture and flavor, whether baked or grilled.
  • Homemade basil pesto: this is where most of the flavor comes from, so I like using fresh basil pesto here.
  • Heirloom tomatoes: sliced thin, they add color and a mild sweetness without overpowering the pizza.
  • Cigiline mozzarella: fresh mozzarella creates soft pockets of cheese across the pizza.
  • Shredded mozzarella: helps everything melt together and adds that classic pizza pull.
Pesto spread over top of fresh pizza dough on a seasoned pizza stone.

Ingredient Substitutions

  • Use cherry or grape tomatoes if heirloom tomatoes aren't available.
  • Swap fresh mozzarella pearls with sliced fresh mozzarella.
  • Try pistachio pesto in place of basil pesto for a slightly different twist.

Variations on Basil Pesto Pizza with Mozzarella

  • Add thin slices of prosciutto after baking for a salty contrast.
  • Finish the pizza with a handful of fresh arugula right before serving.
  • Sprinkle grated Parmesan over the pizza after baking for extra depth.
A fully dressed unbaked basil pesto pizza ready to put in the oven.

Tips for Great Pesto Pizza Results

  • Pat tomato slices dry before adding them to the pizza to keep the crust from getting soggy.
  • Spread the pesto in a thin, even layer so it doesn't overpower the other toppings.
  • Fresh mozzarella won't brown like shredded cheese, so don't worry if it stays pale.

How to Store and Reheat

Store leftover pesto pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 375 degree F oven or toaster oven until warmed through and the crust crisps back up.

A baked Basil Pesto Pizza with fresh mozzarella and heirloom tomatoes, served on a wooden board next to a bottle of red wine.

What to Serve with Basil Pesto Pizza

Serve this basil pesto pizza with a fresh Shrimp Caesar Salad or pair it with a side of Boneless Chicken Wings or Crispy Shrimp.

More Pizza Recipes You'll Love

If you enjoy this pizza, you might also enjoy my Keto Meatball Alfredo Pizza, Bacon Cheeseburger Pizza, BBQ Chicken Flatbread Pizza, and Cheese and Pepper French Bread Pizza.

A single slice of pizza with heirloom tomatoes and fresh mozzarella on a white plate.

If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Pesto pizza with fresh tomato slices and mozzarella on a well seasoned pizza stone.

Basil Pesto Pizza

Shelby Law Ruttan
This basil pesto pizza is topped with fresh. mozzarella and heirloom tomatoes for a light, flavorful meal that works for both casual dinners and entertaining. It's a simple pizza and that's what keeps me coming back to it!
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Family Recipes
Cuisine Italian
Servings 8
Calories 437 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven or grill to 450 degrees F.
  • Divide pizza dough in half. Stretch and shape pizza dough to desired size, making two pizzas.
  • Evenly spread homemade basil pesto over top of dough.
  • Arrange heirloom tomato slices over top of pesto layer.
  • Dot pizza with cigiline mozzarella
  • Sprinkle top of pizza with shredded mozzarella cheese.
  • Slide pizza over top of pizza stone in oven or grill using a pizza peel.
  • Bake for 20-30 minutes, until cheese has melted and crust has browned on bottom.

Nutrition

Serving: 2slicesCalories: 437kcalCarbohydrates: 58gProtein: 15gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 1171mgPotassium: 124mgFiber: 3gSugar: 9gVitamin A: 976IUVitamin C: 6mgCalcium: 167mgIron: 3mgNet Carbohydrates: 56g
Keyword Basil Pesto Pizza, fresh mozzarella pizza, Heirloom Tomato Pizza, homemade pesto pizza, Pesto Pizza, summer pizza recipe, tomato pesto pizza
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Easy Homemade Basil Pesto Recipe

by 1 Comment

Fresh, fragrant, and full of flavor, this Homemade Basil Pesto is a delicious way to elevate your meals. With just a few ingredients and a quick pulse in the food processor, you'll have a vibrant green sauce ready in minutes.

Overhead view of a white bowl filled with vibrant green homemade basil pesto, set on a rustic wooden surface with an orange and plaid cloth in the background.

This recipe brings back memories of summertime on our back deck, where I had a planter box just for growing basil. I always keep some in the freezer for tossing into my Pesto Pasta Salad or drizzling over a warm slice of Pesto Steak and Arugula Pizza.

[feast_advanced_jump_to]

Why You'll Love Homemade Basil Pesto

Fresh and Flavorful: Better than store bought with no preservatives.

Freezer Friendly: Easily freeze in ice cube trays for single use portions.

Versatile: Great on pizza, pasta, chicken or even eggs!

Key Ingredients

Fresh Basil Leaves: You'll need 2 cups, packed. Basil gives this pesto its bright, signature flavor.

Pine Nuts: These have a rich, buttery texture and blend smoothly into the sauce.

Parmesan Cheese: I always grate mine fresh, it adds a salty, nutty depth.

Fresh Garlic Cloves: Just enough for that classic pesto kick.

Olive Oil: Helps the pesto emulsify into a smooth and creamy consistency.

Salt and Black Pepper: Season to taste; keep in mind that parmesan can be salty.

A food processor filled with fresh basil leaves being operated by hand, with a bag of Fisher brand pine nuts and a white plate in the foreground.

Ingredient Substitutions

Pine nuts: use walnuts, pistachios, or sunflower seeds.

Parmesan cheese: swap for pecorino romano or nutritional yeast for a dairy free version.

Olive oil: avocado oil works well if you prefer a milder flavor.

Variations to Try

Spicy Pesto: add a pinch of crushed red pepepr flakes or a fresh jalapeno.

Lemon Basil Pesto: add 1 tablespoon fresh lemon juice and zest for a citrusy finish.

Spinach Pesto: use half basil and half baby spinach to stretch your greens and mellow the flavor.

Close-up of chopped fresh basil and pine nuts in a food processor.

Top Tips

  • Wash and dry your basil thoroughly before blending.
  • Pulse basil alone first for best texture.
  • Add olive oil slowly while the machine is running for a smooth emulsion.
  • Taste before adding extra salt. Parmesan is salty on its own.
  • A splash of lemon juice will help retain that beautiful green color if storing.

Storage

Refrigerate in an airtight container for up to 1 week. For longer storage, freeze in silicone trays or freezer safe containers. Once frozen, transfer to a ziplock bag for up to 3 months.

What to Do with Leftover Pesto

  • Freeze in tablespoon portions using ice cube trays.
  • Stir into hot pasta, rice, or potato salad.
  • Top a fried egg or roasted veggies.
  • Mix into mayo for a quick pesto aioli
  • Use as a base for low carb pizza crusts or pesto cheese breadsticks.
Homemade basil pesto being scraped from a food processor into a clear glass bowl using a red silicone spatula.

Serve with...

Use homemade basil pesto to brighten up:

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Overhead view of a white bowl filled with vibrant green homemade basil pesto, set on a rustic wooden surface with an orange and plaid cloth in the background.

Homemade Basil Pesto

Shelby Law Ruttan
A bright and herby Homemade Basil Pesto made with fresh basil, parmesan cheese, garlic, pine nuts, and olive oil. A quick and flavorful sauce perfect for pasta, pizza, sandwiches, and more!
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course condiment
Cuisine Italian
Servings 32 servings
Calories 55 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cups fresh basil leaves packed
  • ½ cup pine nuts
  • ¾ cup fresh grated parmesan cheese
  • 3 large fresh garlic cloves
  • ½ teaspoon salt , or to taste
  • ¼ teaspoon ground black pepper , or to taste
  • ½ cup olive oil

Instructions
 

  • Pulse basil in a food processor several times.
  • Add the pine nuts, garlic, and cheese. Pulse several more times, scraping down the sides of the food processor with a rubber spatula.
  • Slowly add olive oil while the food processor is running. Be sure to scrape down sides of food processor intermittently during this process.
  • Season with salt and pepper.

Video

Nutrition

Serving: 1tablespoonCalories: 55kcalCarbohydrates: 1gProtein: 1gFat: 5gSaturated Fat: 1gCholesterol: 2mgSodium: 36mgPotassium: 21mgFiber: 1gSugar: 1gVitamin A: 99IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword basil pesto, homemade basil pesto, homemade basil pesto recipe, homemade pesto
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Zucchini Noodle Lasagna

by 2 Comments

This Zucchini Noodle Lasagna is a lighter twist on a classic Italian favorite, made with thin slices of zucchini in place of pasta noodles. It's hearty, cheesy, and every bite is packed with rich flavor from the turkey sausage and vodka sauce.

A serving of zucchini lasagna on a white plate, garnished with a fresh basil leaf.

When I frist started making low carb swaps, zucchini quickly became a go to for me. It works so well in placle of pasta and never leaves you feeling weighted down. If you enjoy veggie based meals, you may also like my Garlic Shrimp with Zucchini Noodles.

[feast_advanced_jump_to]

Why You'll Love Zucchini Noodle Lasagna

  • Low carb comfort: all the flavors of lasagna without heavy pasta noodles.
  • Hearty and satisfying: turkeys sausage and three kinds of cheese keep it filling.
  • Family favorite: even picky eaters won't miss the pasta!
Long slices of fresh zucchini laid out on paper towels to remove excess moisture.

Key Ingredients

  • Zucchini squash: sliced into "noodles" with a mandolne, this replaces the pasta.
  • Sweet Italian turkey sausage: brings a savory flavor with less fat than pork.
  • Ricotta cheese: makes the creamy filling that balances the rich sauce.
  • Vodka sauce: adds a smooth, slightly tangy tomato base.
  • Mozzarella and parmesan cheese: for that gooey, cheesy, top and extra flavor
A mixing bowl filled with ricotta cheese, shredded parmesan, egg, and chopped parsley.

Ingredient Substitutions

  • Swap ground turkey, ground chicken, or chicken sausage for turkey sausage.
  • Use cottage cheese in place of ricotta.
  • Replace vodka sauce with homemade pasta sauce or store-bought marinara.
Crumbled Italian Turkey Sausage with diced onions browning in a black skillet.

Recipe Variations

  • Vegetarian lasagna: leave out the meat and add sautéed mushrooms and spinach.
  • Spicy version: use hot Italian sausage or add crushed red pepper.
  • Extra veggie layer: add thin slices of eggplant along with the zucchini.
A baking dish with zucchini slices layered and topped with rich red vodka sauce.

Top Tips

  • Salt and drain the zucchini to prevent excess water in the finished dish.
  • Let the lasagna cool for at least 15 minutes before slicing so it holds together better.
  • Don't overload the sauce layers, just a thin spread helps prevent a watery lasagna.
A white baking dish filled with zucchini noodle lasagna layered with sauce and generously covered in shredded mozzarella cheese, ready for baking.

Storage and Reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through, or microwave individual slices for quick meals. This lasagna can also be frozen in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Serve With...

Pair this zucchini lasagna with a side of Air Fryer Asparagus or some Cheesy Italian Bread. For a complete Italian inspired dinner, end the meal with my Italian Ricotta Cookies.

A serving of zucchini lasagna on a white plate, garnished with a fresh basil leaf.

If you enjoy this recipe, you may also like:

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A serving of zucchini lasagna on a white plate, garnished with a fresh basil leaf.

Zucchini Noodle Lasagna

Shelby Law Ruttan
This Zucchini Noodle Lasagna is a low carb twist on a classic dish that layers zucchini slices with sausage, cheese, and sauce for a hearty family meal.
4.63 from 8 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 1 hour
Cook Time 1 hour
Resting Time 15 minutes
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 16
Calories 159 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 medium zucchini squash sliced ¼ in thick, lengthwise
  • 1 pound Italian turkey sausage
  • ½ cup onion diced
  • 1 cup ricotta cheese
  • 1 large egg
  • ½ cup parmesan cheese grated
  • 1 tablespoon dried parsley
  • 3 cups part-skim mozzarella cheese shredded
  • 24 ounces vodka sauce

Instructions
 

  • Using a mandoline, slice the zucchini squash lengthwise to make ¼ inch thick noodle shapes. Discard the first sliced cut of zucchini as it will be mainly the skin.
  • Lay the zucchini slices out onto a baking sheet lined with paper towels. Generously sprinkle with salt. Let sit at least 30 minutes to allow water to release from zucchini. Pat dry with paper towels.
  • In a large skillet, add Italian Sausage and diced onion. Cook until well browned.
  • Mix together the ricotta cheese, parmesan cheese, large egg, and parsley until well combined.
  • Preheat the oven to 375 degrees.
  • Begin layering the lasagna. Start with some ⅓ of the cooked meat and sauce on the bottom of the pan. Then add 1 layer of zucchini noodles. For me this took 3 slices and they were touching one another. You may need more or less depending on the size of your zucchini.
  • The next layer will be the ricotta mixture. Spoon half of the ricotta onto the zucchini slices and spread it around evenly. Then, spoon some of the vodka sauce over top of the ricotta, Just enough to have a thin layer overlaying it. Sprinkle with 1 cup of shredded mozzarella and another portion of the meat mixture.
  • Repeat the process for another layer. Then, for the final layer, place zucchini noodles on top and cover with sauce and the remaining cup of shredded mozzarella cheese.
  • Transfer baking dish to the oven and bake at 375 degrees for 50-60 minutes. The top of the zucchini will be browned and you will see the sauce bubbling.
  • Remove zucchini lasagna from the oven and let cool at least 15 minutes. I let mine sit for 30 minutes before slicing. It was still warm and it held together fairly well. Take note that because this is zucchini lasagna, it will not be as firm as one made with pasta. But, it is equally delicious and well worth making!

Nutrition

Serving: 16ServingsCalories: 159kcalCarbohydrates: 6gProtein: 14gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 50mgSodium: 665mgPotassium: 298mgFiber: 1gSugar: 4gVitamin A: 488IUVitamin C: 17mgCalcium: 253mgIron: 3mgNet Carbohydrates: 5g
Keyword Zucchini Lasagna, Zucchini Noodle Lasagna
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pickled Green Beans aka Dilly Beans

by 13 Comments

These Pickled Green Beans, also known as Dilly Beans, are crisp, tangy, and spiced just right with garlic, dill, and a touch of red pepper. Whether you're new to canning or have been preserving summer vegetables for years, this easy, hot-pack recipe is one you'll want to make every season.

Side view of a glass jar packed with green beans, garlic cloves, dill, mustard seeds and red pepper flakes, sealed and placed on a wooden cutting board.

My love for dilly beans started with the big green bean harvests from our family garden. Inspired by recipes like my Garlic Dill Pickles, this version adds a little sweet heat and makes a perfect addition to a relish tray or sandwich plate.

[feast_advanced_jump_to]

Why You'll Love Pickled Green Beans

Shelf-stable and gift worthy: These beans can be water-bath processed for pantry storage or gifted during the holidays.

No pressure canner required: The hot pack method makes this recipe approachable for home cooks.

Flavorful and crunchy: Balanced with vinegar, spices, and a slight kick, these dilly beans stay crisp and bold.

Key Ingredients

Colander filled with freshly washed green beans, sitting on a white countertop next to a blue and white checkered cloth.

Fresh Green Beans: Choose the freshest, firmest beans for the best texture after pickling.

Fresh Dill or Dill Seed: Gives the beans tehir signature dilly flavor.

Garlic Cloves: Adds that punchy bite every good pickle should have.

Red Pepper Flakes: Optional, but adds subtle heat.

Cider Vinegar: For that classic tang and helps with preservation.

Pickling Salt: Ensures clarity in your brine without additives.

Sugar: Adds a gentle sweetness that balances the vinegar and spice.

Mustard Seed: For extra depth and a hint of warmth.

Top down view of a glass jar with garlic cloves, fresh dill heads, crushed red pepper, and mustard seeds layered at the bottom, resting on a blue and white checkered towel.

Ingredient Substitutions

  • Use white vinegar instead of cider vinegar for a more neutral flavor.
  • Replace red pepper flakes with a small slice of jalapeno for fresh heat.
  • Swap fresh dill with dill seed if that's what you have on hand.

Recipe Variations

  • Add a few peppercorns and a strip of lemon zest to the jar for a citrusy zing.
  • Try making wax bean dilly beans for a color variation.
  • For a no-sugar version, simply omit the sugar from the brine.
Overhead view of a glass jar packed with trimmed fresh green beans, dill, and garlic before brine is added, with a bowl of green beans in the background.

Top Tips for Success

  • Always trim your beans to fit the jar for a neat, professional look.
  • Keep your jars hot before filling to avoid cracking.
  • Pour brine immediately after boiling and pack while everything is hot for the best seal.

How to Store

  • If water bath processed, store in a cool dark pantry for up to 1 year.
  • If not processed, store in the fridge and use within 1 month.
  • Always let dilly beans sit at least 1 week for flavor to develop.
Overhead view of a glass jar packed with trimmed fresh green beans, dill, and garlic before brine is added, with a bowl of green beans in the background.

Serve With...

Serve alongside sandwiches like this Avocado Sprouts Sandwich or Chickpea Salad Sandwich. Add to a Charcuterie Board for a savory, crunchy element, or add finely chopped dilly beans into homemade tartar sauce or this dill pickle pasta salad.

More Canning Recipes

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Close up of a glass jar filled with fresh green beans, garlic cloves, dill, mustard seeds, and red pepper flakes, sealed with a silver lid, sitting on a wooden cutting board.

Pickled Green Beans aka Dilly Beans

Shelby Law Ruttan
Pickled Green Beans are a crisp and tangy addition to any table, perfect for canning season or holiday gifting. Their bold flavor and satisfying crunch make them a staple for relish trays, sandwich plates, and snacking straight from the jar.
4.24 from 56 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course condiment
Cuisine American
Servings 8 per jar
Calories 16 kcal

Equipment

  • Large saucepan
  • Pint size canning jars
  • Jar lifter and funnel
  • Lid sterilizer , or small saucepan for lids
  • Clean towel , for wiping jar rims

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the pickling solution (brine)

Per Jar add:

Beans (enough for 5 pints)

  • 10-12 cups fresh green beans , cleaned and trimmed

Instructions
 

  • Fill a large roasting pan with water and bring it to a boil. Add the canning jars and lids to sterilize.
  • Pour water, cider vinegar, salt, and sugar in a large stock pot and bring to a boil. Once boiling, reduce heat to a simmer.
  • Remove hot jar from pan with tongs and place on towel lined counter top.
  • Place ½ teaspoon mustard seed, ½ teaspoon red pepper flakes, 2 cloves garlic, and 1 dill head in jar and pack with green beans until full.
  • Pour boiling vinegar solution over cucumbers, place lid on jar and seal with screw cap.
  • Cover pickled green beans with towels to prevent drafts until completely cool. Be sure all lids have sealed. Any that did not seal will need to be refrigerated
  • 2 cups of beans should make 1 pint of dilly beans. Increase the measurements of the brine if making more than one pint of beans.

Nutrition

Serving: 8servings per jarCalories: 16kcalCarbohydrates: 3gProtein: 1gSaturated Fat: 1gSodium: 440mgFiber: 1gSugar: 2g
Keyword dilly beans, pickled green beans
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Green Bean Soup (Plant Based & Creamy)

by 6 Comments

This Green Bean Soup is a simple, comforting recipe made with garden fresh green beans and tender potatoes in a creamy milk based broth. It comes together in under 30 minutes and is a satisfying meatless meal or side dish that's naturally vegetarian and full of flavor.

A bowl of creamy green bean soup with chunks of potato, topped with shaved cheese and herbs, served in a rustic orange bowl.

I grew up on this soup. It was one of those humble meals my mom made often when our garden was producing more green beans than we could eat. It reminds me a lot of this Slow Cooker Clam Chowder. And, when I need a good bread pairing, I like to enjoy this with my Zucchini Cheddar Biscuits or a Grilled Ham and Blue Cheese Sandwich.

[feast_advanced_jump_to]

Why You'll Love Green Bean Soup

Quick & Easy: Ready in under 30 minutes with simple pantry and garden ingredients.

Naturally Vegetarian: No meat required, but still rich hearty, and satisfying.

Versatile: You can make it creamy, dairy free, low carb, or bulk it up with extras.

Key Ingredients

A pile of fresh green beans with stems, resting on a plastic bag on a countertop.

Fresh Green Beans: Trimmed and cut into 1-inch pieces. Steamed or lightly cooked to keep them crisp-tender.

Yukon Gold Potatoes: Tender and creamy, they add body to the soup. Pre-cooked before adding.

Onion: Adds aromatic depth to the broth.

Butter: Helps saute the onion and adds richness to the base.

Whole Milk & Heavy Cream: Create the creamy broth. Adjust with lighter or dairy-free options if needed.

Vegetable Broth Base (affiliate link): Better than Bouillon vegetable base adds umami and deeper flavor without extra salt.

Variations

  • Thicker soup: Mash half the potatoes before adding to thicken naturally
  • Add protein: Stir in leftover rotisserie chicken or leftover meatballs (like from my air fryer meatballs).
  • Low carb: swap out the potato for diced roasted radishes.
A red bowl filled with freshly steamed and chopped green beans, with a second bowl of cooked potatoes in the background.

Top Tips

  • Pre-cook the potatoes so they hold their shape and don't get mushy in the soup.
  • Steam green beans just until tender. Don't overcook.

How to Store

Refrigerator: Store cooled soup in an airtight container up to 4 days.

Freezer: Not recommended due to dairy in the broth.

To Reheat: Warm gently on the stove over low heat or microwave in short bursts, stirring in between.

Chopped green beans, diced yellow potatoes, and shallots cooking in a black pot.

Serve With...

Serve this green bean soup alongside:

More Green Bean Recipes You'll Love

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A bowl of creamy green bean soup with chunks of potato, topped with shaved cheese and herbs, served in a rustic orange bowl.

Green Bean Soup Recipe

Shelby Law Ruttan
A cozy bowl of Green Bean Soup is the kind of comfort food that brings back memories of summer gardens and mom's cooking. Made with fresh vegetables and a creamy broth, this plant-based soup is perfect as a light lunch or served next to your favorite sandwich or salad.
4.75 from 12 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 165 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cups potatoes diced and cooked
  • 4 cups green beans cut into 1" pieces
  • ½ cup onion diced
  • 2 tablespoon butter
  • 2 cups milk
  • ½ cup heavy whipping cream
  • 1 tablespoon Better than Bouillon Broth Base Vegetable flavored, Optional

Instructions
 

  • Dice and cook potatoes in a large pot over medium heat until fork tender.
  • Microwave cut green beans on automatic setting for fresh vegetables (approximately 3-5 minutes).
  • Melt 2 tablespoon butter to stock pot and heat until bubbly. Add diced onion and cook until onions are translucent.
  • Add green beans and potatoes to the pan. Toss to combine.
  • Pour milk and heavy cream into stock pot and continue to cook over medium low heat until warmed.

Nutrition

Serving: 8peopleCalories: 165kcalCarbohydrates: 15gProtein: 5gSaturated Fat: 6gCholesterol: 34mgSodium: 66mgFiber: 3gSugar: 5g
Keyword Green Bean Soup, Green Bean Soup Recipe, Plant Based Recipe, Soup Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Dehydrated Zucchini Chips (Keto Snack Recipe)

by 8 Comments

These Dehydrated Zucchini Chips are a crispy, low-carb snack made with just three ingredients. They're light, salty, and full of flavor thanks to a sprinkle of Everything But The Bagel Seasoning.

Close up of a red bowl filled with crispy zucchini chips sprinkled with everything bagel seasoning.

I started making these chips when we had more zucchini than we knew what to do with. If you grow your own, you know how fast they get away from you! They reminded me of the easy snacking comfort of tortilla chips, but with the simplicity and nutrition of fresh garden vegetables.

These are great served with my Quick and Easy Caramelized Onion Dip or my popular Clam Dip for a variety of dipping options.

[feast_advanced_jump_to]

Why You'll Love Dehydrated Zucchini Chips

Keto-friendly and low carb: Satisfy that chip craving without the carbs.

Only three ingredients: simple, wholesome, and pantry-friendly.

Great way to use up garden zucchini: no waste, even from oversized squash.

Key Ingredients

Ingredients for zucchini chips: whole zucchini, a bottle of olive oil, everything bagel seasoning, and a white mandoline slicer.

Zucchini: Use large zucchini. The drying process removes moisture from the soft centers, making them perfect for chips.

Olive oil: Just alight brushing helps the seasoning stick and adds richness.

Everything But the Bagel Seasoning: A savory blend that gives these chips a pop of flavor with every bite.

A silicone brush spreading olive oil on raw zucchini slices before seasoning and dehydrating.

Ingredient Substitutions

  • Swap avocado oil for olive oil for a more neutral flavor.
  • Use ranch seasoning in place of Everything but the Bagel for a different flavor profile.
  • Try a sprinkle of grated parmesan and garlic powder for a cheesy version.

Recipe Variations

Spicy Zucchini Chips: Add crushed red pepper flakes or chipotle powder.

Herb Garden Chips: Use Italian seasoning with a dash of sea salt.

Salt & Vinegar Style: Lightly mist with vinegar before dehydrating, then sprinkle with salt.

Raw zucchini slices arranged on a dehydrator tray, topped with everything bagel seasoning.

Top Tips for the Best Chips

  • Slice zucchini with a mandoline to ensure uniform drying. Uneven slices may not crisp up the same.
  • Lightly brush oil on one side only to prevent sticking and sogginess.
  • Don't overcrowd the trays. Space the chips out so air can circulate for even drying.

How to Store

Store fully dehydrated chips in an airtight container at room temperature for up to 1 week. For longer shelf life, keep them in a sealed bag with a moisture absorber packet.

Multiple trays inside a dehydrator filled with zucchini slices sprinkled with everything bagel seasoning.

Serve With...

Serve with any of your favorite dips like my spinach artichoke dip or buffalo chickpea dip. You can also round out a snack board with air fryer tortilla chips, keto cheese puffs, and cheese chips!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

Thin dehydrated zucchini chips seasoned with everything bagel seasoning, served in colorful ramekins on a navy cloth.

📖 Recipe

Thin dehydrated zucchini chips seasoned with everything bagel seasoning, served in colorful ramekins on a navy cloth.

Dehydrated Zucchini Chips with Everything but the Bagel Seasoning

Shelby Law Ruttan
Dehydrated Zucchini Chips are an easy and delicious way to turn fresh summer squash into a crisp, salty snack. They're great for using up garden extras and keeping your low carb goals on track.
4.30 from 17 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Course Snack
Cuisine American
Servings 6
Calories 62 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place zucchini slices on dehydrator. Be sure to not overlap slices.
  • Using a pastry brush, lightly coat the top side of zucchini with olive oil.
  • Sprinkle each slice of zucchini with Everything but the Bagel Seasoning
  • Place trays in dehydrator and set time for 6-½ hours.
  • If zucchini chips are still not crisp at the end of dehydrating time, set the dehydrator for 30 more minutes. Continue until chips dehydrated.
  • Store in a ziploc bag with the air removed from the bag as much as possible. Do not refrigerate.

Nutrition

Serving: 6peopleCalories: 62kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 10mgPotassium: 324mgFiber: 1gSugar: 3gVitamin A: 248IUVitamin C: 22mgCalcium: 20mgIron: 0.5mgNet Carbohydrates: 3g
Keyword dehydrated zucchini chips, keto zucchini chips
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Venison Stir Fry (Quick & Easy Wild Game Recipe)

by 7 Comments

This Venison Stir Fry is loaded with crisp tender veggies and seared slices of lean venison steak tossed in a bold, sweet and savory sauce. It's a quick and healthy dinner that's perfect for busy nights or when you want to bring something new to the table.

Bowl of venison stir fry with broccoli, red bell pepper, and scallions, served on a rustic wooden surface with a green floral napkin.

I've always loved how wild game recipes bring a rich, hearty flavor to the table. This stir fry recipe is one I especially enjoy when fresh peppers and broccoli are in season, just like I do when making my Air Fryer Chicken and Broccoli!

[feast_advanced_jump_to]

Why You'll Love Venison Stir Fry

Quick and Easy: Perfect for weeknights, ready in under 30 minutes.

Healthy and colorful: Full of fresh, garden vegetables and lean protein.

Packed with flavor: Savory, sweet, and a touch of spice all in one bite.

Key Ingredients

Venison steak: Lean and flavorful, best when sliced thin for quick cooking.

Coconut aminos: A soy-free option that adds umami and slight sweetness.

Golden monk fruit or brown sugar: For a hint of sweetness. Use the monk fruit if keeping it low carb.

Broccoli florets: Adds crunch and fiber to the dish.

Jalapeno & red bell pepper. Bring both heat and sweetness.

Fresh garlic and ginger: These aromatics add depth and zing to the stir fry.

Sesame oil: Gives the dish a warm, nutty finish.

Raw slices of venison cooking in a hot skillet with oil, starting to brown around the edges.

Ingredient Substitutions

  • Soy sauce for coconut aminos if not avoiding soy.
  • Maple syrup or brown sugar in place of monk fruit, if carbs aren't a concern.
  • Green bell pepper instead of jalapeno for a mider, sweeter stir fry.

Variations

  • Add noodles: toss in zucchini noodles for low carb, or chickpea spaghetti for more fiber and protein.
  • Spicy peanut sauce: Add 1 tablespoon peanut butter to the sauce for a Thai-inspired version.
  • Extra veggies: Try mushrooms, snow peas, or baby corn.

Top Tips

Slice meat thin: Use a sharp knife and cut venison against the grain while still slightly frozen.

Cook in batches: This ensures a good sear instead of steaming the meat.

Clean broccoli properly: Soak florets in cold salted water to remove any hidden bugs.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet until warmed through. Freeze cooked stir fry for up to 2 months.

Overhead view of a bowl of venison stir fry with bright green broccoli, red bell peppers, and scallions on a green floral cloth.

Serve With...

Serve over cauliflower fried rice for a complete low carb meal or spoon it alongside mashed cauliflower. It also pairs well with air fryer egg rolls or a side of keto roasted radishes.

More Venison Recipes to Try

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Bowl of venison stir fry with broccoli, red bell pepper, and scallions, served on a rustic wooden surface with a green floral napkin.

Venison Stir Fry Recipe

Shelby Law Ruttan
Venison Stir Fry is a quick and easy wild game recipe made with tender steak slices, crisp veggies, and a sweet-spicy stir fry sauce. Perfect for a low carb dinner or meal prep.
4.47 from 15 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 281 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Marinade

Stir Fry

  • 1 tablespoon olive oil divided
  • 1 tablespoon sesame oil divided
  • 1 pound venison steak sliced thin
  • 2 cups broccoli florets
  • 1 medium jalapeno pepper diced
  • ½ large red bell pepper sliced
  • 3 green onions white part only, sliced
  • 1 tablespoon fresh ginger chopped
  • 2 cloves fresh garlic minced

Instructions
 

  • Combine ingredients for marinade. Add venison slices and set aside.
  • Prepare vegetables and aromatics for stir fry.
  • Add ½ tablespoon of olive oil and ½ tablespoon of sesame oil to wok and heat over medium high heat until oil is hot.
  • Drain marinade from venison and add ½ of meat to hot wok. Venison should sizzle when it hits the work. Stir fry for 1-2 minutes, until venison no longer has any red showing on meat. Remove steak from wok and repeat with other ½ of meat and remove from wok, setting aside while you cook the vegetable portion.
  • Heat remaining olive oil and sesame oil in wok. Add onion, ginger, garlic, jalapeno and red bell pepper slices and stir fry 2 minutes.
  • Add broccoli to pepper mixture and stir fry 1-2 minutes, until broccoli is cooked but still slightly crisp. It should be a bright green.
  • Toss venison slices with the broccoli mixture, stir frying about 30 seconds.
  • Serve with additional coconut aminos (or soy sauce) if desired.

Nutrition

Serving: 4peopleCalories: 281kcalCarbohydrates: 8gProtein: 36gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 628mgPotassium: 693mgFiber: 2gSugar: 2gVitamin A: 1053IUVitamin C: 73mgCalcium: 41mgIron: 5mgNet Carbohydrates: 6g
Keyword Venison Stir Fry Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Tartar Sauce with Sweet Relish

by 7 Comments

This Homemade Tartar Sauce is creamy, tangy, and full of sweet pickle flavor with just a hint of onion. It's the perfect dip for fried fish, seafood, or even crispy fries when you want something quick and delicious without heading to the store.

A small turquoise bowl filled with creamy homemade tartar sauce, served alongside golden sweet potato fries and a breaded fish fillet on a speckled plate.

I started making this recipe because I wanted a sweet style tartar sauce to go with my Gluten Free Fish Sticks, and I couldn't find a sugar-free sweet relish at the store.

Growing up, my mom always made her own tartar sauce, sometimes with dill relish and sometimes with sweet. My favorite version was always the sweet relish mixed with a little finely chopped onion and mayonnaise. That's what inspired this sugar-free version, and now it's the only tartar sauce I want with fish!

[feast_advanced_jump_to]

Why You'll Love This Homemade Tartar Sauce

Just a few ingredients: You probably already have everything you need.

Customizable: Add more onion, leave it out, or switch up the relish.

So much better than store bought: Creamy, sweet, tangy, and fresh tasting.

Key Ingredients

Ingredients for homemade tartar sauce on a cutting board, including chopped pickles in a yellow cup, mayonnaise in a red cup and finely diced onion, with jars of mayo and pickles in the background.

Mayonnaise: I use store bought mayo, Hellmann's is my go-to because it's what I've always used and trust. But if you prefer avocado oil mayo or make your own that's fine too.

Sweet Relish: This gives the sauce its signature flavor. I like using no-sugar added bread and butter pickles, chopped finely if I don't have relish on hand.

Onion: A small amount of finely diced onion adds just the right bites. It can be left out if you prefer a smoother sauce.

Ingredient Substitutions

Use dill relish in place of sweet relish, and stir in a pinch of your favorite sweetener if you want that classic sweet flavor.

Swap onion for chives for a milder taste.

Add a squeeze of lemon juice if you like a slightly brighter, tangier tartar sauce.

A glass bowl showing unmixed chopped pickles, onions, and mayonnaise with a spatula partially visible and condiment jars in the background.

Variations

Spicy Tartar Sauce: Stir in a little hot sauce or horseradish for a kick.

Dill Tartar Sauce: Use dill pickles and a little fresh or dried dill.

Garlic Tartar Sauce: Add a small minced garlic clove or a dash of garlic powder for more savory depth.

Top Tips

  • Finely dice the onion and pickles for the best texture.
  • Chill the sauce for at least 30 minutes before serving to let the flavors come together.
  • Use a clean spoon every time to help the sauce last longer in the fridge.

Storage

Store homemade tartar sauce in an airtight container in the refrigerator for up to 2 weeks. If it separates or gets watery, just give it a good stir before using.

A glass mixing bowl with freshly prepared sauce with visible bits of onion and pickle, with a spatula resting inside and ingredient jars nearby.

Serve With...

This sweet tartar sauce is a classic match for fried of baked seafood. We love it with Crispy Fried Shrimp, Baked Haddock, or Gluten Free Fish Sticks. It also makes a great dip for roasted radishes, zucchini fries or even as a spread on my Beer Batter Fish Sliders.

More Sauce Recipes

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A small turquoise bowl filled with creamy homemade tartar sauce, served alongside golden sweet potato fries and a breaded fish fillet on a speckled plate.

Homemade Tartar Sauce with Sweet Relish

Shelby Law Ruttan
Creamy, tangy, and slightly sweet, this Homemade Tartar Sauce is made with just a few pantry staples and is perfect for dipping, spreading, or spooning over your favorite fish dishes.
4.43 from 7 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Total Time 5 minutes
Course condiment
Cuisine American
Servings 7
Calories 62 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ½ cup mayonnaise
  • ¼ cup sugar free pickles chopped
  • 1 tablespoon sugar free pickle juice
  • 1 tablespoon onion finely diced
  • 1 teaspoon lemon juice fresh squeezed

Instructions
 

  • Mix all ingredients together well. Store in refrigerator until ready to use.

Nutrition

Serving: 7ServingsCalories: 62kcal
Keyword homemade tartar sauce, homemade tartar sauce recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Sweet and Sour Meatloaf with Ground Veal

by 3 Comments

This keto-friendly Sweet and Sour Meatloaf has a tangy and sweet sauce baked over a ground veal meatloaf mixture. Shredded cheese, spicy dill pickles, and a ketchup-based sauce come together to form this mouthwatering recipe!

Make Sunday Dinner special with this Sweet and Sour Meatloaf! Serve the meatloaf with a fancy side dish like Cheese and Herb Stuffed Artichokes or Garlic Mashed Cauliflower with Browned Butter for a complete keto-friendly comfort food dinner!

A slice of sweet and sour veal meatloaf on a plate.

Making keto friendly meatloaf with ground veal

I love being able to serve a variety of proteins in a variety of ways! So, when I found myself with some ground veal, I decided I had to try a Sweet and Sour Meatloaf with it. Veal is very lean meat. As a result, I had to find a way to up the fats to make this recipe more on the keto side of things.

I was able to add fat in a few different ways. By adding cheese, egg, and pork rinds to the meatloaf mixture, I was able to achieve a higher fat ratio. I also eliminated any carbs by removing the bread crumbs. Overall, one serving of this meatloaf comes to only 3 carbs per serving.

How to make Sweet and Sour Meatloaf

When I make a meatloaf, there are a few essential items I use in preparation. First of all, to me, it is not a meatloaf if you don't use a loaf pan. My go-to is my Pyrex Loaf Pan. It heats evenly, there is no metallic taste to my meatloaf, and its oven, microwave, and freezer safe!

A mixing bowl with meatloaf ingredients

When I made this veal meatloaf, the one thing I knew I had to add was dill pickles. They would help give it some of that tangy flavor we love. I happened to have some spicy dill pickles in my refrigerator. So, I decided to try them in this recipe.

I was a little hesitant to add the chili pepper that was in the jar. After the fact, I wish I had because I didn't really notice the heat in the recipe. Next time I will add a couple of them so I can have that sweet heat effect.

spicy dill pickle chips on cutting mat with jar in the background

Pork rinds really do a great job as a substitute for bread crumbs. They add zero carbohydrates, extra fat, soak up some of the moisture, and helps hold the loaf together. My favorite brand is Utz Pork Rinds and I buy them in bulk right on Amazon! I love that they come in a big plastic container that will seal after I've used what I need.

adding pork rinds to meatloaf mixture

When I made the sweet and sour sauce for the meatloaf I used Swerve Brown sweetener. Or, you could use Monkfruit Golden. Either will work. Alternatively, you could use Swerve Granular and add a teaspoon of Yacon Syrup to it. Or, just add some molasses. A little bit of molasses won't add enough sugar or carbs to this recipe and will give it the depth of flavor you get with brown sugar.

overhead view of meatloaf mixture in loaf pan with ketchup topping next to it

What makes this Sweet and Sour

You may be wondering what makes this meatloaf Sweet and Sour Meatloaf. It is basically in the sauce! When I mix the sauce up, I not only add sweetener, but I add some vinegar or pickle juice. Believe it or not, that really adds some yumminess to the topping!

I like to have a lot of sweet and sour sauce on top of my meatloaf. Because of this, I probably make more than other recipes indicate. When I was a child, I always wanted more ketchup on my meatloaf. So, Mom would have to pull the ketchup bottle back out of the fridge so I could load my meatloaf up!

Spreading the ketchup topping over the meatloaf

Even with the "extra" sauce on my meatloaf, it still pooled down some. That was ok though. Because the sauce did seep down the sides and into the juices. Which, I just made sure to take a little extra of when I made my serving!

Baked Sweet & Sour Meatloaf made with Ground Veal in loaf pan

So why ground veal?

First of all, you do know that veal is beef, right? I tell you all about my veal farm visit on my post for Bacon Wrapped Stuffed Jalapenos (also a Keto recipe!). If you haven't seen that post then I hope you will hop over there to read it as it is very informative as to what veal is and how it is raised.

I also hear people state that they don't eat veal. And, that is ok if you don't. It's your choice. You can go ahead and substitute ground beef, turkey, or even venison. The recipe will taste just as delicious that way! I happened to have ground veal in my freezer, so that is what I went with for this recipe.

A slice of sweet and sour meatloaf made with ground veal and a stuffed artichoke in the background

What to serve with Sweet and Sour Meatloaf

Most people would serve mashed potatoes. That is fine if you are not keto. However, I make this killer Garlic Mashed Cauliflower with Browned Butter that would be amazing with this recipe. And, that recipe is completely keto-friendly! As you can see in the photos on this post, I paired this particular meal up with another favorite of mine: Cheese and Herb Stuffed Artichokes!

Bacon Cheeseburger Meatloaf Muffins are lower fat and a cheeseburger lover's delight!

Try this Heart Shaped Veal Meatloaf for your next romantic dinner.

Crispy Veal Cutlets with Creamy Dijon Sauce are easy enough for every day and special enough for special occasions.

📖 Recipe

Featured image for Sweet and Sour Meatloaf.

Sweet and Sour Meatloaf with Ground Veal

Shelby Law Ruttan
A tangy and delicious veal meatloaf that is low carb high fat - perfect for the keto dieter.
5 from 8 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Keto Main Dish
Cuisine American
Servings 8 servings
Calories 441 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Meatloaf:

  • 1 lb ground veal
  • ¼ cup diced dill pickles
  • 1 cup shredded colby jack cheese
  • ¼ cup diced onions
  • 1 large egg
  • 2 tablespoon dill pickle juice
  • 1 cup ground pork rinds

For the Sweet and Sour Sauce:

Instructions
 

  • Preheat oven to 350 degrees.
  • Place ground veal, cheese, onions, egg, dill pickle juice, and ground pork rinds in a mixing bowl.
  • Mix together with your hands until ingredients are combined.
  • Transfer meatloaf mixture to a loaf pan. Pat down and flatten top. Set aside.
  • Mix together sugar free ketchup, Swerve Brown Sweetener, Cider Vinegar OR Pickle Juice and ground mustard.
  • Spread Sweet and Sour Sauce over top of meatloaf.
  • Bake for 40-50 minutes, until internal temperature is at 160 degrees.
  • Remove from oven and let cool for 15 minutes prior to serving.
  • Alternatively, place the meatloaf mixture in your slow cooker and pat into a loaf shape. Cook on low for 5 hours or until internal temperature is at 160 degrees.

Notes

You may notice a lot of juices have accumulated around the meatloaf while baking. This is ok, it is all flavor! Feel free to drain it off before serving if you wish, but be sure to have cooled the meatloaf before doing so. When draining, make sure to watch the sweet and sour sauce topping. It may be warm enough to still want to run off with the juices.

Nutrition

Serving: 1/6th of recipeCalories: 441kcalCarbohydrates: 3gProtein: 24gFat: 34gSaturated Fat: 14gCholesterol: 134mgSodium: 1052mgSugar: 2g
Keyword Sweet and Sour Meatloaf, Sweet and Sour Veal Meatloaf
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Keto Thumbprint Cookies with Strawberry Rhubarb Filling

by 1 Comment

These Keto Thumbprint Cookies are buttery, lightly sweet, and filled with a bright strawberry rhubarb center that makes them feel extra special. They're the kind of treat that looks elegant but is simple enough to make on a weekday.

Keto Thumbprint Cookies with Strawberry Rhubarb drizzled with a white glaze on a white plate.

I love how this recipe balances the richness of almond flour dough with the sweet-tart fruit filling. If you enjoy recipes like my Strawberry Rhubarb Compote, these cookies are the perfect way to use it in a handheld dessert.

[feast_advanced_jump_to]

Why You'll Love This Recipe

Buttery texture: cream cheese and butter make the cookies soft and tender.

Fruit filling: the strawberry rhubarb compote adds a sweet and tangy surprise.

Low carb: made with monk fruit sweetener, almond flour, and coconut flour for a keto-friendly cookie.

Key Ingredients for Low Carb Cookies

See the recipe card at the bottom of this post for a full list of ingredients and instructions.

Baking ingredients laid out including almond flour, monkfruit sweetener, butter, cream cheese, vanilla extract, in measured portions.
  • Almond flour: gives the cookies a tender crumb and keeps them low carb.
  • Cream cheese: adds moisture and a soft bite to the dough.
  • Monkfruit sweetener: a keto-friendly sugar substitute with no aftertaste.
  • Strawberry Rhubarb Compote: a naturally sweet, slightly tart filling that pairs perfectly with the buttery cookie base.

Ingredient Substitutions

  • Use sugar-free raspberry jam or strawberry preserves instead of the strawberry rhubarb filliing.
  • Swap vanilla extract for almond extract if you want a more classic flavor.
Unbaked thumbprint cookie dough rounds with indents in the center of a baking mat.

Variations on Keto Thumbprint Cookies

  • Chocolate drizzle: swap the almond icing with melted sugar-free chocolate.
  • Don't over bake: remove cookies when just lightly golden to keep them soft.
  • Add filling after cooling: prevents the fruit sauce from sinking into warm dough.

Tips for Perfect Almond Flour Cookies

  • Chill the dough: a short rest in the fridge makes shaping easier and helps cookies hold their form.
  • Don't overbake: remove cookies when just lightly golden to keep them soft.
  • Add filling after cooling: prevents the fruit sauce from sinking into warm dough.
A piping bag filled with white icing next to a jar of strawberry rhubarb compote and unfilled thumbprint cookies on a black cooling rack.

How to Store

Store cookies in an airtight container in the refrigerator for up to 7 days. For the best texture, enjoy them chilled or let them sit at room temperature for 10 minutes before serving.

More Easy Keto Desserts You'll Love

If you enjoy these cookies, you'll love my Keto Coconut Cupcakes, Low Carb Lemon Curd Thumbprints, Keto Cannoli Cookie Cups, and Keto Rhubarb Dream Bars.

Golden thumbprint cookies on a black cooling rack, some filled with strawberry rhubarb compote and others unfilled.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Keto Thumbprint Cookies with Strawberry Rhubarb drizzled with a white glaze on a white plate.

Keto Thumbprint Cookies with Strawberry Rhubarb

Shelby Law Ruttan
These Keto Thumbprint Cookies are tender almond flour treats with a strawberry rhubarb center and almond glaze, perfect for low carb snacking or dessert.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course Keto Desserts
Cuisine American
Servings 12
Calories 109 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the thumbprint cookie dough

For the icing drizzle

For the Strawberry Rhubarb Filling

Instructions
 

  • Preheat oven to 350 degrees
  • In a large mixing bowl, cream together butter and cream cheese until well combined.
  • Add Monkfruit Sweetener and Almond Extract to butter mixture and blend until creamy.
  • Mix in 1 cup of almond flour until combined.
  • Add remaining almond flour, coconut flour, and salt. Mix until well combined.
  • Shape dough into 1 tablespoon sized balls. Place cookie ball on baking mat and press in the center of dough ball with your thumb to create a "well" in the cookie dough.
  • Bake for 16 minutes or until cookies are lightly browned.
  • Remove from oven and cool on cookie sheet.
  • While cookies are cooling, make the icing drizzle by combining the powdered monkfruit sweetener, heavy cream, and almond extract.
  • Once cookies have cooled, place approximately 1 teaspoon strawberry rhubarb sauce in center of cookie and drizzle with almond icing.
  • Store cookies in refrigerator up to 1 week.

Nutrition

Serving: 2cookiesCalories: 109kcalCarbohydrates: 2gProtein: 2gFat: 11gSaturated Fat: 5gCholesterol: 23mgSodium: 859mgFiber: 1g
Keyword Almond Flour Cookies, Keto Thumbprint Cookies, Low Carb Cookies, Strawberry Rhubarb Cookies, Sugar Free Thumbprint Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

BBQ Cheddar Venison Meatloaf Muffins

by 24 Comments

BBQ Cheddar Venison Meatloaf Muffins are everything you want in comfort food packed with smoky flavor, cheesy goodness, and perfect little portions that make dinnertime easy. These low carb meatloaf muffins are made with lean ground venison and baked with a savory BBQ glaze for a protein-rich meal that's satisfying without the extra carbs.

Two baked BBQ Cheddar Meatloaves served on a plate with roasted asparagus, topped with glossy barbecue sauce and garnished with chopped parsley.

I grew up with with traditional meatloaf dinners served with mashed potatoes and corn, and mom always used the juices from the pan as our gravy. This version is a lighter keto-friendly twist on that memory, and it's delicious paired with creamy mashed cauliflower and air fried asparagus for a wholesome, filling meal.

[feast_advanced_jump_to]

Why You'll Love BBQ Cheddar Venison Meatloaf Muffins

Built in portion control: Muffin sized servings make it easy to stay on track.

Big flavor, low carb: Cheddar and BBQ sauce add bold flavor without extra carbs.

Family approved: these kid friendly mini meatloaves are easy to grab, eat and enjoy.

Ingredients for BBQ Cheddar Meatloaf Muffins in a blue bowl, including ground meat, a whole egg, diced onion, breadcrumbs, and barbecue sauce, ready to be mixed.

Key Ingredients and Why They Work

Ground Venison: Lean and packed with protein, adds a rich, slightly earthy flavor.

Crushed Pork Rinds: A grain-free binder that keeps the recipe keto-friendly.

Cheddar Cheese: Melts right into the mix for a savory, cheesy bite in every muffin.

Sugar-Free BBQ Sauce: brings that classic smoky-sweet flavor without the added sugar.

Worcestershire Sauce: Adds depth and umami to the meat mixture.

Egg: Helps bind everything together for a firm but tender texture.

White Onion: Finely chopped for flavor and moisture.

Ingredient Substitutions

Meat Swap: Use ground beef, chicken, or turkey in place of venison.

Classic Style: Swap pork rinds for breadcrumbs and use regular BBQ sauce if not low carb.

Full Loaf Option: Make a traditional meatloaf by baking in a loaf pan instead of a muffin pan.

Portion of meatloaf mixture scooped from a blue bowl using a metal cookie scoop, with a red silicone muffin pan in the background.

Variations

Pizza Muffins: Swap the BBQ sauce for homemade pizza sauce and mix in diced pepperoni.

Spicy Kick: Add finely chopped jalapenos for a touch of heat.

Cheeseburger Style: Use ketchup instead of BBQ sauce and stir in diced pickles and a splash of pickle juice.

Top Tips

  • If your venison isn't pre-mixed with pork combine it yourself using a 75/25 venison to pork ratio for the best texture and flavor.
  • Don't skip the muffin tin spray if using a metal pan. These muffins will stick without it.
  • Let them rest for 5 minutes after baking to help them firm up for easier removal.
Unbaked mini meatloaves in a red silicone muffin pan, topped with a layer of barbecue sauce, showing visible bits of cheddar and onions in the raw meat mixture.

Storage and Reheating

Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or warm in a 325°F oven for about 10 minutes. These also freeze well. Just wrapee e

Serve with...

Serve with Sweet Chili Cauliflower, Roasted Asparagus or Garlic Mashed Cauliflower for a keto-friendly dinner. Finish if off with a Lemon Curd Thumbprint Cookie (also low carb!).

Two baked BBQ Cheddar Meatloaves served on a plate with roasted asparagus, topped with glossy barbecue sauce and garnished with chopped parsley.

More Ground Venison Recipes to Try

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

BBQ Cheddar Venison Meatloaf Muffins

Shelby Law Ruttan
These BBQ Cheddar Venison Meatloaf Muffins are baked in a muffin tin for easy portioning and loaded with cheddar cheese and smoky sweet barbecue flavor. Low in carbs and full of protein, they're a quick and hearty weeknight meal the whole family can enjoy.
4.53 from 17 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 296 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Pre-heat oven to 350 degrees.
  • In a large mixing bowl, using your hands, mix the ground venison, eggs, onion, pork rinds, Worcestershire sauce, ¼ cup of the barbecue sauce, and shredded cheese until it is combined.
  • Scoop ¼ cup of meat mixture and pack into a silicone muffin cup. Repeat until all 12 muffin cups are filled.
  • Place silicone muffin pan on a sturdy baking sheet and place in oven. Bake for 20 minutes., until internal temperature reaches 160 degrees F.
  • Remove mini meatloaves from oven and let cool up to 15 minutes before removing from the muffin pan.

Nutrition

Serving: 4peopleCalories: 296kcalCarbohydrates: 1gProtein: 34gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 158mgSodium: 636mgPotassium: 423mgFiber: 0.1gSugar: 0.5gVitamin A: 215IUVitamin C: 1mgCalcium: 125mgIron: 4mgNet Carbohydrates: 1g
Keyword BBQ Cheddar Meatloaf, BBQ Cheddar Meatloaf Muffins, BBQ Cheddar Venison Meatloaf Muffins, Meatloaf Muffins, Venison Meatloaf Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Keto Stuffed Artichokes with Parmesan and Pork Rinds

by 4 Comments

These Keto Stuffed Artichokes are a low carb take on a classic stuffed artichoke recipe that's rich, savory, and meant to be eaten leaf by lear. The pork rind and parmesan filling bakes into a golden topping that pairs naturally with the tender artichoke leaves.

A close-up of a keto stuffed artichoke with a golden-brown parmesan and pork rind topping, showcasing the crisp texture of the melted cheese and filling.

This recipe reminds me of the stuffed vegetables my family loved when I was growing up, where the filling mattered just as much as what it was stuffed into. If you enjoy hearty keto appetizers, like my sausage stuffed mushrooms, then you will want to give this recipe a try.

[feast_advanced_jump_to]

Why You'll Love this Keto Stuffed Artichokes Recipe

Simple prep: the filling comes together in one bowl with pantry staples and no complicated steps.

Bold flavor: Parmesan, herbs, and garlic give this stuffed artichoke recipe plenty of flavor without needing breadcrumbs.

Naturally keto: pork rinds keep the coating crisp and low carb without changing the classic feel.

Key Ingredients for Low Carb Stuffed Artichokes

See the recipe card below for a full list of ingredients and instructions.

A white bowl of crushed pork rinds next to a wedge of Parmesan cheese, a cheese grater, and jars of dried basil, thyme, and oregano.
  • Globe Artichokes: large artichokes hold the filling well and are ideal for a stuffed artichoke recipe that's finished under the broiler.
  • Parmesan cheese: adds salty, nutty flavor and helps the topping brown nicely.
  • Crushed pork rinds: a keto-friendly replacement for breadcrumbs that brings texture.
  • Mayonnaise: binds the stuffing and keeps it rich without drying out.
  • Herb blend: garlic powder, basil, oregano, thyme, and salt add classic Italian flavor.
  • Fresh lemons: used to prevent browning and squeezed over the top before serving for brightness.
A trimmed glob artichoke with the center choke removed, prepped and ready for stuffing on a wooden cutting board with a lemon slice in the background.

Ingredient Substitutions

  • Asiago or Romano cheese can replace parmesan.
  • Avocado oil may works in place of regular mayonnaise.
  • Italiain seasoning can be used instead of individual dried herbs.

Variations on Keto Stuffed Artichokes

  • Add finely chopped cooked bacon to the filling for a smoky touch.
  • Stir in red pepper flakes for gentle heat.
  • Mix in minced sun-dried tomatoes for a pop of color and flavor.
A globe artichoke stuffed with a savory keto-friendly cheese and herb filling on a baking sheet, ready to be broiled until golden and crisp.

Tips for Perfect Stuffed Artichokes

  • Trim the artichokes evenly so this stuffed artichoke recipe steams evenly and stays upright in the dish.
  • Press the filling gentky between the leaves so it stays put while baking.
  • Finish with fresh lemon juice to balance the richness of the stuffing.

How to Store and Reheat

Store leftover keto stuffed artichokes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to keep the topping crisp. The microwave works, but the coating will soften.

A keto stuffed artichoke with a golden Parmesan and pork rind topping, showcasing the savory herb filling and crisp texture before serving.

What to Serve with Keto Stuffed Artichokes

This stuffed artichoke recipe works well as a shared appetizer or a side dish. Try it with some of my other keto friendly recipes like Old Bay Shrimp Boil, Cauliflower Fried Rice, Sweet and Sour Meatloaf, or Air Fryer Turkey Tenderloins.

More Keto Recipes You'll Love

If you enjoy this recipe, you might want to try my Sausage Stuffed Mushrooms, Chicken Artichoke Portobello Pizza (a chicken and artichoke stuffed portobello mushroom), Grilled Stuffed Pork Tenderloin, or Blue Cheese Stuffed Chicken Breast.

If you've never cooked an artichoke before, you may want to read my post on how to steam artichokes.

A close-up of a keto stuffed artichoke featuring a golden-brown, crispy Parmesan and pork rind topping, served on a blue and white patterned plate.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A close-up view of a keto stuffed artichoke featuring a bubbly, golden-brown melted cheese topping and savory herb filling.

Keto Stuffed Artichokes with Parmesan and Pork Rinds

Shelby Law Ruttan
This keto stuffed artichoke recipe features tender leaves filled with a savory parmesan and pork rind mixture that's finished iunder the broiler until lightly crisp.
4.60 from 5 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 30 minutes
Cook Time 45 minutes
Broiler Time 5 minutes
Total Time 1 hour 20 minutes
Course Keto Side Dish
Cuisine American
Servings 4
Calories 291 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 large globe artichokes cleaned, trimmed, and choke removed
  • 1 cup fresh grated parmesan cheese
  • 1½ cups crushed pork rinds
  • ½ teaspoon garlic powder
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • 1 teaspoon salt
  • ¼ cup mayonnaise
  • 2-3 Lemons for juice on the leaves and to squeeze on top before serving

Instructions
 

  • Wash, trim, and remove choke from artichokes.
  • Rub down artichokes with ½ fresh lemon juice. Be sure to rub over the leaves and squeeze juice inside of artichoke leaves and heart.
  • Mix together pork rinds, garlic powder, basil, oregano, thyme, and salt. Remove about ½ cup of filling and set aside.
  • Push the remaining filling in between each artichoke leave and in the center where the heart is. You don't need a lot in between the leaves and if you don't get in between each leaf it's not a big deal, as long as your're dividing the 1 cup of filling evenly between each artichoke.
  • In your stock pot, add water until it reaches almost the top of the steamer rack.
  • Squeeze the juice from 1 lemon into the water and drop the lemon halves in the water also.
  • Place the artichokes in the pot on top of the steamer, top side up.
  • Cover with a lid to trap the heat/steam. Bring the water to a boil, then turn the heat down to a simmer to continue cooking for at least 45 minutes.
  • Once the artichokes are steamed, a leaf should be able to be removed easily by slightly tugging with a pair of tongs.
  • When they are ready, remove the artichokes and place them on a cookie sheet.
  • Mix the last ½ cup of pork rind mixture with the mayonnaise. Divide the mixture between both artichokes, placing it on top of the artichoke and tapping slightly to compact it.
  • Broil in oven under hot broiler until topping is browned and bubbly.
  • Remove from oven and let sit 5-10 minutes before consuming.

Notes

Trimming the artichokes prior to stuffing

The pointy ends on the tip of artichoke leaves can be prickly and are inedible so you want to be sure to remove them.
To trim the artichoke, you will cut about 1" from the top. Then, you will use some kitchen shears to trim the points from the leaves that did not come off when you cut the top off.
Once the artichokes are trimmed and the choke has been removed, it is time to run it under some cold water to rinse it. Then, rub some fresh lime juice over the leaves and squeeze some inside the artichoke and the leaves. This will help keep it from turning brown.
The stuffing is pushed in between the leaves of the artichoke and in the center, where the heart is. Some of the stuffing will need to be reserved to use at the end of cooking. Then it is ready to steam. I like to steam mine on the stove top with some water and lemon juice. Both artichokes fit nicely in my stock pot with a steamer rack.

How to Eat a Stuffed Artichoke

If you have never eaten a stuffed artichoke before, then you may be wondering how you do it! It really is very easy and once you've tried it you won't want to stop until every single leaf is cleaned off!
To eat the artichoke, you will pull a leaf from the artichoke. Start with the outer leaves and work in. Place about ¾ of the leaf in your mouth, holding the top of the leaf with your fingers and placing the bottom part in your mouth.
Close your teeth around the leaf and drag your teeth to the end. This will remove the cooked part of the artichoke from the leaf for you to consume. Discard the leaf after you have scraped it with your teeth. What is remaining will be inedible.

Nutrition

Serving: 1/2 artichokeCalories: 291kcalCarbohydrates: 10gProtein: 18gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 33mgSodium: 1340mgPotassium: 335mgFiber: 5gSugar: 1gVitamin A: 237IUVitamin C: 10mgCalcium: 342mgIron: 2mgNet Carbohydrates: 5g
Keyword Cheese and Herb Stuffed Artichokes, Keto Stuffed Artichokes, low carb stuffed artichokes, parmesan stuffed artichokes, pork rind stuffed artichokes, Stuffed Artichokes, stuffed globe artichokes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Strawberry Rhubarb Compote

by 5 Comments

There's nothing quite like the sweet-tart flavor of Strawberry Rhubarb Compote, a simple fruit spread that brings out the best of spring and summer. It's naturally sweetened, thickens beautifully on the stove, and is delicious served warm or chilled.

A glass jar filled with chunk strawberry rhubarb compote, placed on a rustic wooden surface next to a blue checkered cloth.

This recipe reminds me of my Mom's Rhubarb Sauce recipe, made with fresh rhubarb straight from the garden. The strawberry in this recipe balances out the rhubarb's tartness perfectly, making this a family favorite alongside fluffy biscuits, pancakes, and homemade vanilla bean ice cream.

[feast_advanced_jump_to]

Why You'll Love This Recipe

Simple ingredients: just fruit, sweetener, and lemon juice.

Naturally sweet: monk fruit sweetener keeps it light and refined sugar-free.

Versatile topping: perfect for breakfast dessert, or snacking.

Freezer-friendly: make a batch now and enjoy it later.

Key Ingredients for Strawberry Rhubarb Sauce

See the recipe card below for a full list of ingredients and instrutions.

Fresh strawberries on a cutting board with a glass measuring cup of diced rhubarb in the background.
  • Rhubarb: tart and tangy, it thickens naturally when simmered.
  • Strawberries: add natural sweetness and balance the rhubarb's sharpness.
  • Monk fruit sweetener: a low carb option that keeps this compote refined sugar free.
  • Lemon juice: brightens the flavor and helps preserve freshness.

Ingredient Substitutions

  • Use honey or maple syrup instead of monk fruit for a natural sweetener (will no longer be low carb or keto friendly).
  • Replace strawberries with raspberries for a deeper berry flavor.
  • Add orange juice instead of lemon juice for a citrusy twist.

Variations on Strawberry Rhubarb Compote

  • Spiced compote: add a cinnamon stick or star anise while simmering.
  • Vanilla bean compote: stir in a splash of vanilla extract at the end of cooking.
  • Chia seed compote: mix in chia seeds after cooling for a jam-like texture.
A pyrex measuring cup filled with freshly made strawberry rhubarb compote, sitting on a white wooden surface with a blurred bowl of fruit in the background.

Tips for Perfect Strawberry Rhubarb Sauce

  • Chop evenly so the fruit cooks down at the same rate.
  • Simmer slowly to allow natural thickening without burning.
  • Taste test near the end and adjust sweetness to your preference.

How to Store

Keep cooled compote in a sealed jar or container in the refrigerator for up to 2 weeks. For longer storage, freeze in airtight containers for up to 6 months.

Serve With...

This strawberry rhubarb compote is incredible spooned over top of Keto Rhubarb Muffins, drizzled over Easy Keto Pancakes, or topping for a Keto No Bake Cheesecake.

Overhead view of a jar of strawberry rhubarb compote on a rustic wooden table, next to a blue star patterned cloth and a red gingham lid.

More Easy Fruit Recipes You'll Love

If you enjoy this recipe, you'll also love my Rhubarb Lemonade, Fruit Spring Rolls, Strawberry Rhubarb Chia Pudding, and Easy Strawberry Almond Tart.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A glass jar filled with chunk strawberry rhubarb compote, placed on a rustic wooden surface next to a blue checkered cloth.

Strawberry Rhubarb Compote

Shelby Law Ruttan
This strawberry rhubarb compote is a sweet and tangy fruit topping that's easy to make and perfect for breakfast, dessert, or snacking.
4.54 from 15 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course condiment, Sauces
Cuisine American
Servings 9
Calories 13 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 cup water
  • 2½ cups rhubarb
  • 1 cup strawberries
  • 2 tablespoons lemon juice
  • ½ cup monk fruit
  • ¼ teaspoon salt

Instructions
 

  • Place chopped berries and rhubarb in large saucepan.
  • Add water, sweetener, lemon juice and salt.
  • Bring rhubarb mixture to a boil. Turn down heat and simmer on stove for 30-45 minutes. Rhubarb should thicken on its own while simmering.
  • Store in a sealed container in the refrigerator up to 2 weeks. Or, store in freezer up to 6 months.

Nutrition

Serving: 9servingsCalories: 13kcalCarbohydrates: 10gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 67mgPotassium: 126mgFiber: 1gSugar: 1gVitamin A: 37IUVitamin C: 13mgCalcium: 33mgIron: 0.1mgNet Carbohydrates: 2g
Keyword easy fruit compote recipe, refined sugar-free compote, rhubarb compote, Strawberry Rhubarb Compote, Strawberry Rhubarb Sauce, strawberry rhubarb topping
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Veal Meatball Pho Soup

by 2 Comments

This Veal Meatball Pho is a flavorful twist on classic Vietnamese pho made with a light chicken broth, spicy veal meatballs, shiitake mushrooms, and Shirataki noodles. It's the perfect fusion of comforting soup and bold Asian flavors, topped with fresh herbs and jalapeno slices for just the right kick.

Overhead view of Pho Soup with Veal Meatballs and jalapeno, basil and lime garnish.

The inspiration for this pho came from a culinary challenge during a visit with the New York Beef Council. I was assigned the theme "Asian" and immediately thought of pho, one of my favorite restaurant orders. Much like the fusion in my Asian Lettuce Wraps, this version brings together non-traditional ingredients in a way that still feels familiar and delicious.

[feast_advanced_jump_to]

Why You'll Love This Veal Meatball Pho

Low carb and light: made with Shirataki noodles and lean ground veal, it's a better for you pho option.

Bold, complex flavor: ginger, chili, and sesame oil bring the meatballs and broth to life.

Versatile and customizable: top it with your favorite herbs and vegetables or adjust the spice level to your taste.

Key Ingredients

Ingredients for meatballs: Ground veal, diced onion, garlic, fresh ginger, and sambal oelek.

Ground veal: Lean and tender, veal takes on the flavor of the ginger and chili in the meatballs beautifully.

Sambal Oelek: Adds heat and depth to the meatballs; it's the secret to that gorgeous red hue.

Crushed Pork Rinds: A low carb binder that also gives a slightly crispy texture to the meatballs.

Shirataki Noodles: Adds umami and soaks up the leftover chili oil for even more flavor.

Fresh Ginger: Brings brightness and warmth to the broth.

Ingredient Substitutions

Sambal Oelek: use crushed red pepper flakes (start with 1 teaspoon and adjust to taste)

Substitute zucchini noodles or kelp noodles in place of shirataki noodles for another low carb option.

Use almond flour or grated parmesan cheese in place of crushed pork rinds as a keto friendly binder

Mini veal meatballs cooking in the skillet.

Top Tips for Success

  • Form meatballs using a tablespoon scoop, then divide for uniform size.
  • Don't skip the sesame oil, it really does make a difference in flavor.
  • Rinse Shirataki noodles well and warm them before adding to bowls.
  • Keep the broth and meatballs separate for storage sot he texture of the meatballs stays intact.

How to Store

Refrigerator: Store meatballs and broth in separate airtight containers for up to 3 days.

Freezer: Freeze meatballs separately from broth for up to 1 month.

To reheat: Wam broth and meatballs separately, then assemble as instructed.

Fried Veal Meatballs draining on paper towel lined plate

Serve With..

This soup can be served as an appetizer or enjoyed as a light main dish. I like paring it with a few of my favorite Asian-style dishes like:

Overhead image of Veal Meatball Pho Soup topped with jalapeno slices and fresh basil sprig.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A bowl of spicy veal meatball pho soup with mushrooms, noodles, lime, and herbs.

Pho Soup with Spicy Veal Meatballs

Shelby Law Ruttan
This fusion style Veal Meatball Pho blends the comfort of Vietnamese noodle soup with spicy veal meatballs and a light ginger broth. Finished with fresh herbs and jalapeno slices, it's a warm, satisfying bowl that's anything but ordinary.
4.17 from 6 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Asian
Servings 9
Calories 129 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Veal Meatballs

For the Broth

  • 8 cups water
  • 1 tablespoon plus 2 teaspoon concentrated chicken broth
  • ½ teaspoon fresh ginger grated

Other ingredients

Instructions
 

To make the meatballs

  • Remove the ground veal from the package and break it up with your hands.
  • Add the diced onions, chili sauce, minced garlic, fresh grated ginger, pork rinds, egg, and salt to the ground veal.
  • Mix with your hands until the ingredients are combined.
  • Shape mini meatballs by scooping 1 tablespoon of mixture. Divide in half and shape. You will get two meatballs with 1 tablespoon meat mixture.
  • Heat olive oil and sesame oil in skillet until hot. Working in batches, add meatballs in hot skillet. Leave enough room between the meatballs so you have room to turn them over and they are not touching.
  • Cook 2-3 minutes on each side. Meatballs will look opaque and browned in spots where the heat was hotter. It took me 3 batches to cook all of the meatballs.
  • Remove meatballs from skillet and place on paper towel lined plate. Set aside until ready to assemble.
  • Add the Shiitake Mushrooms to the same skillet and toss to coat with oil. Cook for about 5-7 minutes until mushrooms have shrunk some and are infused with the oil flavors.
  • Remove from skillet and drain on paper towel lined plate.

To make the Pho Soup broth

  • Add your water, broth concentrate, and fresh grated ginger to a large soup stock pot and bring to a boil.
  • Turn the heat down to a simmer and add the Shiitake Mushrooms. Simmer for 10 minutes.

To Assemble the Soup

  • Rinse the Shirataki Noodles with hot water. Drain well, then divide between serving bowls.
  • Arrange 6 mini veal meatballs over top of noodles.
  • Pour about ¾ to 1 cup of broth mixture over top of noodles.
  • Top with sliced jalapenos, fresh basil, and squeeze with wedge of lime if desired.

Nutrition

Calories: 129kcalCarbohydrates: 2gProtein: 12gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 64mgSodium: 514mgPotassium: 189mgFiber: 0.2gSugar: 1gVitamin A: 42IUVitamin C: 1mgCalcium: 21mgIron: 1mgNet Carbohydrates: 2g
Keyword Meatball Pho, Meatball Pho Soup, Pho Soup Recipe, Veal Meatballs
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Caramelized Onions with Root Beer Glaze

by 6 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AWMemories

Spicy Caramelized Onions make a great topper for your savory main dish protein! The onions are glazed at the end of cooking with some Diet A&W® Root Beer, giving the spicy kick of the onions a sweet heat factor that is loved by so many!

[Read more...]

Keto BBQ Chicken Pizza

by 1 Comment

This Keto BBQ Chicken Pizza is smoky, cheesy, and just a little spicy. Tender chicken is coated in sugar-free barbecue sauce, then layered with mozzarella, red onion, and jalapeno on a crisp low carb crust. It's the kind of pizza that satisfies a craving for takeout while staying keto-friendly.

Overhead of keto bbq chicken pizza resting on a wooden board with a green and white floral napkin next to it.

I love making this recipe on weeknights because it comes together so quickly, and the flavor is always a hit. You can easily make it low carb for yourself and swap in a regular crust when cooking for family and friends.

[feast_advanced_jump_to]

Why You'll Love This Recipe

Bold flavor: smoky barbecue sauce with fresh jalapeno heat makes every slice exciting.

Keto-friendly: made with a low carb crust and sugar-free sauce to fit your lifestyle.

Quick dinner: ready in about 20 minutes with minimal prep.

Key Ingredients for Low Carb Pizza

Overhead image of pizza toppings including sliced jalapenos, red onions, bbq sauce, chicken, and mozzarella cheese.
  • Chicken: precooked and diced. This is a good way to use leftover rotisserie chicken.
  • Sugar free barbecue sauce: sweet, smoky, and low carb. I recommend G Hughes BBQ Sauces (affiliate link).
  • Mozzarella cheese: the gooey layer that ties everything together.
  • Red onion: adds a sharp, slightly sweet crunch.
  • Jalapeno: brings just the right level of spice.
  • Low carb Pizza Crust: keeps the recipe low carb.

Ingredient Substitutions

  • Use leftover rotisserie chicken or air fryer turkey tenderloin instead of diced chicken
  • Use pepper jack cheese instead of mozzarella for extra kick.
  • Swap jalapeno with mild banana peppers for a gentler flavor.
Keto pizza with toppings on a baking sheet before baking.

Keto BBQ Chicken Pizza Variations

  • Add crispy bacon crumbles before baking for a smoky touch.
  • Drizzle ranch dressing over the baked pizza.
  • Sprinkle chopped pineapple on top for a sweet-and-spicy twist (increases carbs).

Top Tips for Low Carb Pizza

  • Pre-bake your keto crust so it stays crisp under the toppings.
  • Thinly slice onions and jalapenos so they cook evenly.
  • Let the pizza cool slightly before cutting to keep toppings in place.
Freshly baked bbq chicken pizza topped with melted cheese, chicken, red onions, jalapenos, and cilantro, resting on a wooden board with a green patterned napkin.

How to Store and Reheat

Store leftover pizza in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350°F until hot and the crust is crisp again.

More Easy Chicken Recipes You'll Love

For another flavorful low carb dinner, try my Crispy Air Fryer Buffalo Chicken Wings, Chicken Artichoke Portobello Pizza, and Buffalo Chicken Casserole.

Slice of keto bbq chicken pizza on a wooden board.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A slice of keto bbq chicken pizza topped with melted cheese, red onion, jalapeno slices and fresh cilantro on a black plate.

Keto BBQ Chicken Pizza

Shelby Law Ruttan
Keto BBQ Chicken Pizza brings smoky barbecue flavor, melty mozzarella, and fresh jalapeno heat together on a crisp low carb crust that's perfect for sharing.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 439 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Keto Pizza Crust

  • 1½ cups part skim mozzarella cheese shredded
  • 2 ounces cream cheese
  • ¾ cup almond flour
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • 1 large egg whisked

Pizza Toppings

  • 1 cup precooked chicken diced
  • ½ cup Sugar Free Barbecue Sauce
  • ½ cup red onion thinly sliced
  • 1 jalapeno pepper thinly sliced
  • 1 cup whole milk mozzarella cheese shredded
  • cilantro to garnish optional

Instructions
 

For the Keto Pizza Crust

  • Preheat oven to 400 degrees.
  • Place cream cheese and mozzarella cheese in a large microwave safe mixing bowl and heat on high for 60 seconds. Remove cheese mixture from microwave and stir. Return to microwave and cook another 30 seconds. Stir until well combined.
  • Add the almond flour, salt, onion powder, garlic powder, and egg and stir until almond flour is well incorporated into cheese. If mixture becomes too sticky, microwave another 10-15 seconds to warm up.
  • Place the ball of dough on between two pieces of parchment paper and using a rolling pin, roll dough out thin. Place parchment paper on a large cookie sheet and remove the top layer of parchment paper.
  • Poke holes over the entire surface of the dough with tines of fork. Bake for 10 minutes.
  • Remove keto crust from oven and turn over so bottom of crust becomes the top. removing the paper from the crust. Bake another 10 minutes

To Finish The Pizza

  • Mix together diced chicken and barbecue sauce.
  • Sprinkle cheese evenly over pizza crust.
  • Sprinkle barbecue chicken over top of cheese layer.
  • Arrange red onion and jalapeno slices over top of pizza as desired.
  • Bake at 350 for 15 minutes, until cheese has melted and onion and jalapeno have softened.
  • Serve with fresh chopped cilantro if desired.

Nutrition

Serving: 1pieceCalories: 439kcalCarbohydrates: 10gProtein: 34gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 141mgSodium: 909mgPotassium: 240mgFiber: 3gSugar: 3gVitamin A: 698IUVitamin C: 6mgCalcium: 550mgIron: 2mgNet Carbohydrates: 7g
Keyword barbecue chicken pizza, barbecue chicken pizza recipe, easy pizza recipe, healthy pizza toppings
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Strawberry Rhubarb Salad - sugar-free rhubarb recipe

by 15 Comments

This recipe for Strawberry Rhubarb Salad is sponsored by CK Mondavi and Family. All opinions are my own.

Summer is the time for salads and picnics and this Strawberry Rhubarb Salad is the perfect addition to your menu this summer! A new and delightful rhubarb recipe that is easily portable!

Strawberry Rhubarb Salad on a seashell plate with CK Mondavi Sauvignon Blanc pairing

Strawberry Rhubarb Salad

Because I love strawberry and rhubarb so much, I knew that I wanted to find something new that would serve as a salad side dish or even as a rhubarb dessert recipe. When it comes to summertime picnics or gatherings I always like to take something different. And, this Strawberry Rhubarb Salad turned out to be the perfect thing to make and take this summer!

Often times I like to take a couple of special treats on a picnic, one recipe I love to bring along is our favorite Low Carb Cheesecake Fruit Dip and would be another great addition to your picnic basket!

Overhead view Strawberry Rhubarb Salad on a seashell plate with sauvignon blanc bottle of wine and a class of wine poured behind the salad

FAQ's about Keto Rhubarb Recipes

Are Rhubarb Recipes Good for the Keto Diet?

Rhubarb is not rich in essential nutrients, but it is rich in Vitamin K, a vitamin that can be lacking when following the Keto diet. It is low in calories and high in fiber, and a great fit for the Keto diet all around!

Can I make this recipe with frozen rhubarb?

You can freeze rhubarb, however, this particular recipe requires fresh rhubarb. Once frozen, Rhubarb takes on a different texture and you need to start this recipe with a firm stalk.

Is green rhubarb ok to use in this recipe?

Green rhubarb is completely edible. It tastes the same as the red variety. The only difference is the color.

Is the rhubarb in this salad recipe sweet?

The rhubarb is steeped in sweetened water. However, the end product is only subtly sweet. It has a tartness that will be complimented by the other ingredients in this rhubarb salad recipe.

How long will this rhubarb salad last in the refrigerator?

This is made with fresh ingredients that will break down after a couple of days. This salad is best eaten within 2-3 days.

ingredients for Strawberry Rhubarb Salad Recipe

Assembling your Strawberry Rhubarb Salad

Making this salad is very simple! What I love about this salad, is your also making a syrup that not only is utilized in this rhubarb recipe, but can also be used to make other recipes, such as this Rhubarb Martini!

Simply start by removing the leaves from your rhubarb, and then washing the stalks under cold running water.

rhubarb in saucepan simmering

Next, the rhubarb will need to be steeped in your sweetened water bath. Bring the water to a boil, then place the rhubarb pieces in the hot sweetened water.

Let it simmer about 30 seconds, then turn the heat off, cover the saucepan with a lid, and then, let it steep for 15 minutes. At the end of 15 minutes, your rhubarb should resemble the photo below.

Steeped Rhubarb in a glass bowl

Once the rhubarb has cooled, you will be ready to assemble the salad dressing. And, it's really very easy and simple to put together!

You just need a little pineapple syrup, the rhubarb syrup that you steeped your rhubarb in, some lemon juice, and fresh chopped mint. This will all be poured over the strawberry rhubarb salad, and then refrigerated.

The strawberries and steeped rhubarb will be tossed together in a large bowl, then the rhubarb syrup dressing will be poured over top and tossed with the fresh mint. At this point, you can store your salad in the refrigerator until you are ready to pack it up for your picnic!

When you are ready to consume the salad, a sprinkling of chopped roasted and salted macadamia nuts finish it off, adding another texture and a little salty nuttiness to the strawberry rhubarb salad!

Tips for a successful Strawberry Rhubarb Salad Recipe

  • Be sure to not simmer or steep the rhubarb for too long. If you do, the rhubarb will begin to break down and become more of a sauce.
  • Remove the rhubarb from the hot water with a slotted spoon and place in a bowl to cool.
  • Let the Rhubarb cool completely. Then, assemble the salad.
  • Skip the lemon juice and use some CK Mondavi and Family Sauvignon Blanc instead!

Want to win a trip to Napa Valley and play Bocce with the Mondavi Family?

How would you like to win a trip to Napa Valley and hang out with the Mondavi Family while playing Bocce? This is your chance! If you win, make sure you come back and let us all know just how awesome it was! (I'll be very, very jealous - but also happy for you too!)

Image of the CK Mondavi Family Generation 4
Enter to win a trip to Napa!http://bit.ly/2fcHh2W

More about CK Mondavi and Family Wines!

I love wine year round, but summertime is probably one of my favorite times to enjoy wine! A nice chilled glass of white wine is so refreshing. And, even Grumpy will enjoy a glass of Chardonnay with me!

Visit CK Mondavi and Family: Website | Facebook | Instagram | Twitter | Pinterest | Vimeo

Picnic Perfect Recipes!

If your like me and love portable recipes that are perfect for picnics, then you may also enjoy this recipe for Broccoli Salad! This is one of my most popular recipes on the website and its SO delicious! I am also looking very forward to making this Summer Cucumber Salad with Spicy Vinaigrette Dressing for our next outing!

📖 Recipe

Strawberry Rhubarb Salad

Shelby Law Ruttan
A refreshing salad that is lightly sweetened in a sugar-free syrup.
4.34 from 3 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Keto Side Dish
Cuisine American
Servings 6 servings
Calories 107 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 cup water
  • ½ cup Swerve Granulated Sweetener
  • 2 cups Rhubarb cut into 1 inch pieces
  • 1 tablespoon Jordan's Skinny Pineapple Syrup
  • 1 tablespoon fresh squeezed lemon juice
  • 3 cups fresh strawberries quarted
  • ½ cup roasted chopped macadamia nuts
  • ¼ cup fresh mint leaves

Instructions
 

  • To Make the Syrup
  • Stir together water and sweetener in a small saucepan over medium-high; bring to a boil, and cook, stirring occasionally, until sugar dissolves.
  • Add rhubarb to pan; cook 30 seconds.
  • Remove pan from heat. Cover and let stand until rhubarb is tender-crisp, about 15 minutes.
  • Remove rhubarb with a slotted spoon, reserving rhubarb syrup.
  • To Make the Salad
  • Stir together skinny pineapple syrup, lemon juice, and 2 tablespoons rhubarb syrup in a large bowl.
  • Add rhubarb, strawberries, and mint; stir gently to combine.
  • Just before serving, sprinkle with macadamia nuts.
  • Serve at room temperature or chilled. 

Nutrition

Serving: 1gCalories: 107kcalCarbohydrates: 9gProtein: 2gFat: 8gSodium: 4mgFiber: 3gSugar: 5g
Keyword Rhubarb, Rhubarb Recipes, Strawberry Rhubarb Salad
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Keto Coconut Cupcakes with Lime Buttercream

by 6 Comments

These Keto Coconut Cupcakes are a vanilla flavored dessert made with almond and coconut flour. They are sprinkled with unsweetened flaked coconut in the batter, and, once baked and cooled, they are frosted with a sugar-free Lime Buttercream frosting. Making these keto cupcakes a delicious combination of coconut and lime!

Easily portable, Keto Coconut Cupcakes with Lime Buttercream Frosting are a great choice for picnics, potlucks, and birthdays! Everyone will love these hand held cakes full of coconut and lime!

Keto Coconut Cupcakes with Lime Buttercream Frosting on a white plates

Making this recipe Keto Friendly

I love my cupcakes. And, having said that, I am prompted to want to bake all of my favorite recipes the keto way now. A favorite non-keto cupcake recipe of mine is the Coconut Cupcakes with Lime Buttercream Frosting. As a matter of fact, if your family is not keto, you may want to make that recipe for them and keep this keto coconut cupcake to yourself!

I was missing my coconut cupcake lately. So, I made an attempt at keto-izing the original! The keto coconut cupcake version turned out on the first try! And, as a result, the whole dozen of them were gone in just a couple of days. I would say that is a big baking win for me!

A Keto Coconut Cupcake with Lime Buttercream Frosting cut in half to show the inside texture

How Did you make these Coconut Cupcakes Keto Friendly?

How did you convert your non keto cupcake recipe into a keto version?

I substituted almond flour for the regular flour, removed the cornstarch, added coconut flour and xanthan gum instead for thickening agents. I also increased the baking powder in the recipe.

Can I make these Keto Coconut Cupcakes dairy free?

Yes, just substitute coconut oil for the butter in the cupcake batter and substitute the butter in the frosting with the solids in the coconut cream.

Why do you bake keto cupcakes at a lower temperature?

These Keto Coconut Cupcakes are baked at a lower temperature to prevent burning. The almond flour will tend to burn before finishing baking if you do so. These cupcakes took 40 minutes to bake, at 350, the tops would have burned.

Can I use coconut milk instead of coconut cream?

I have not tried this, but think it may work. However the coconut milk is thinner than the coconut cream and you may not need as much of it if you substitute. I can't guarantee your success with the recipe if you do substitute.

two keto coconut cupcakes on a plate

Making the Keto Coconut Cupcakes

Start your cake batter by creaming together softened butter and Swerve granulated sweetener.

Sugar and Butter in mixing bowl with electric mixer

Once the sweetner and butter have been creamed together, add eggs, one at a time, mixing well after each addition. Next, place the dry ingredients into wet ingredients bowl and blend well using a hand mixer. Add coconut cream and blend until creamy.

dry ingredients added to wet mixture

Using a ¼ cup scoop, place 1 scoop of batter into baking pan lined with cupcake papers. Bake for 40 minutes at 325, or until cupcakes are lightly browned and toothpick test comes out clean.

Cupcake batter in a paper lined silicone muffin pan

Remove the cupcakes from oven and cool in baking pan for 10 minutes.

Baked cupcakes in a red silicone muffin pan on cooling rack

Finish cooling the cupcakes on the cooling rack. Remove cupcakes from baking pan and cool completely on cooling rack.

cupcakes on cooling rack

Making the Lime Buttercream Frosting

Cream together the cream cheese, lime juice, and Swerve Powdered sweetener for frosting.

Lime Buttercream Frosting in mixing bowl

Frost completely cooled Keto Coconut Cupcakes.

Keto Coconut Cupcake topped with Lime Buttercream Frosting, cut in half to show texture of cupcake

I love my silicone baking pans! Silicone makes making your keto cupcake dessert easier when removing your baked product. Keto cupcakes are more fragile and silicone doesn't stick. You can easily remove them just by pushing up on the bottom of the cup and your cupcake will pop right out!

What to serve with Keto Coconut Cupcakes with Lime Buttercream?

I love how portable these cupcakes are, making them a perfect make and take dessert. These would be great to bring along to your next picnic, potluck or reunion along with this Chopped Taco Salad!

📖 Recipe

Keto coconut cupcake in a multicolored cupcake wrapper.

Keto Coconut Cupcakes with Lime Buttercream Frosting

Shelby Law Ruttan
A low carb vanilla cupcake batter with coconut flakes baked in and frosted with a creamy and delicious lime butter cream frosting.
4.80 from 5 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Keto Desserts
Cuisine American
Servings 1 dozen cupcakes
Calories 144 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Cupcakes:

For the Frosting:

Instructions
 

  • Preheat oven to 325 degrees.
  • Line muffin tin with cupcake liners.
  • In a bowl, whisk together 1 cup almond flour, ¼ cup coconut flour, ½ tablespoon baking powder, ½ teaspoon salt, and 1 teaspoon Xanthan Gum. Set aside.
  • In a mixing bowl, cream together 2 tablespoons softened butter and ¾ cup Swerve granulated sweetener.
  • Add 1 large egg to butter mixture and mix until well combined. Add the 2nd large egg and repeat.
  • Mix in coconut cream and vanilla extract until well blended.
  • Add dry ingredients to wet ingredients and mix until well combined.
  • Stir in unsweetened coconut flakes.
  • Spoon batter evenly into prepared muffin cups.
  • Bake at 350° for 18 minutes or until cupcakes are lightly browned no longer wet on top.
  • Cool in pan 10 minutes; gently remove from pan.
  • Cool completely on wire rack.
  • To prepare frosting, combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth.
  • Gradually add the powdered sweetener, beating just until smooth.
  • Spread about 2 ½ teaspoons frosting onto each cupcake.

Nutrition

Serving: 1cupcakeCalories: 144kcalCarbohydrates: 5gProtein: 3gFat: 13gSaturated Fat: 8gTrans Fat: 2gCholesterol: 44mgSodium: 188mgFiber: 2gSugar: 1g
Keyword Buttercream, Cupcakes, Frosting, Keto Coconut Cupcakes, Keto Cupcakes, Lime, Lime Buttercream Frosting
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Almond Flour Bread Recipe

by 20 Comments

This Almond Flour Bread is an excellent grain-free, zero carb toasting bread. It has a close crumb that holds together well. When you toast it, it keeps its shape, browns nicely, and is sturdy. This keto bread recipe makes awesome avocado toast and is perfect for dipping a buttered slice into your egg yolk!

A loaf of almond flour bread with one slice cut and buttered.
[feast_advanced_jump_to]

Inspiration

When you start the Keto diet, it is very likely you will miss your bread. For the most part, I only miss it when I want toast, or a grilled sandwich. I have never been a huge sandwich eater unless it was toasted in some way, shape, or form. I tried buying low carb bread, only to find out it tasted like cardboard, and I hated it! So, I went about trying several recipes that I found on the internet to create a loaf of bread that would satisfy Grumpy and me both

There wasn't a single recipe that I tried that we wouldn't eat. To be quite honest, I made the Diet Doctor Psyllium Rolls several times when I first started to make bread. Then, I made Cassidy's Craveable Creations Authentic Bread Recipe and made them into slider buns.

A grain free Baked loaf of Keto Bread before cutting into slices sitting on parchment paper.

Experimenting with Keto Breads

The Diet Doctor rolls were fine and was the first keto bread like recipe I made that Grumpy actually would eat. The one thing I didn't like was they felt rubbery in my mouth. Probably because of the psyllium. However, they smell amazing when baking. Nice and buttery and it felt like yeast bread was in the oven.

For me, Cassidy's recipe was a step up from Diet Doctor. I made Keto Slider Buns with her recipe. She added the stevia for one, which made it much more pleasant. I even subbed the Psyllium Husks for the powder and they turned out great and not as gummy. But, I still wanted to try a bread that had collagen powder, or protein powder in it to see if it would amp up the texture and give me a more. So, that was my next natural step. To take what I had learned and attempt my own loaf!

🥘 Ingredients

The main ingredients in this recipe are almond flour, eggs, collagen powder, and psyllium husk. The eggs are whole, no separating and folding into your batter, thus saving time! To enhance the flavor, I added a small amount of sweetener as well as melted butter. It is just enough to give the loaf a nice aroma without making it a sweet bread. This is likely to be my go to recipe whenever I want to make toast or grilled cheese sandwiches!

Please see the recipe card for the complete list of ingredients, including the amounts.

Almond Flour, I used this brand.

Psyllium Husks, I use the husks, not the powder in this recipe.

Large Eggs

Liquid Stevia Drops, I used vanilla flavored drops.

Apple Cider Vinegar

🔪 Instructions

  1. In a large mixing bowl combine 2 cups almond flour, ¼ cup collagen powder, 2 teaspoons baking powder, 1 teaspoon salt, and 2 tablespoons psyllium husk.
  2. In another mixing bowl, whisk together 4 large eggs, 15 drops liquid stevia, and 1 teaspoon apple cider vinegar.
  3. Add egg mixture and butter to flour mixture and stir to combine.
  4. Add hot tap water to bread batter and stir until well combined.
  5. Place bread batter into 1.5 quart loaf pan lined with parchment paper. Spray parchment paper lined loaf pan with cooking spray.
  6. Bake in oven at 350 degrees for 30 minutes or when toothpick inserted into loaf comes out clean.
  7. Cool on wire rack at least 10 minutes before slicing.
A grain free bread loaf on cutting board with two cut slices.

💭 Top tips

  • Be sure to use Psyllium Husks (not the powder).
  • I used the French Vanilla Stevia Drops, however you can use unflavored as well.
  • Add the whole egg to the batter, or, fluff it up a little and whip the egg whites, then fold them into the batter.
  • The bread "batter" is not shaped with your hands. It is added to the loaf pan like a quick bread and the top smoothed out.

Reviewer Experiments with this Recipe

A toasted piece of almond flour bread topped with mashed avocado, cilantro, and bacon.
Great for avocado toast!

Final Thoughts

I wasn't sure if I was going to regret how I made my recipe or not. I had no idea how the bread would turn out and I got lucky on my first try! The loaf browned up nicely, came out of the pan easily, and was able to be sliced while still warm!

I enjoyed this keto bread fresh out of the oven with a little butter, toasted with butter, and with some mashed avocado and crispy bacon. This bread would also be amazing for making seasoned croutons for your salad!

A slice of toasted and buttered grain free bread on a white plate with a side of bacon

You may need

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

What's new? Check out my Grumpy's Honeybunch Store on Amazon!  Thanks so much for being a part of Grumpy's Honeybunch!

I highly recommend using Collagen Powder in this recipe. The body it gives the bread in this recipe as well as the tender yet firm crumb. I feel this ingredient is what aids in helping to hold the bread together and won't make it without it!

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Almond flour bread featured image.

Keto Toasting Bread

Shelby Law Ruttan
A firm crumbed almond flour bread that is excellent for toasting!
4.50 from 10 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Keto Breads
Cuisine American
Servings 16
Calories 138 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large mixing bowl combine 2 cups almond flour, ¼ cup collagen powder, 2 teaspoons baking powder, 1 teaspoon salt, and 2 tablespoons psyllium husk.
  • In another mixing bowl, whisk together 4 large eggs, 15 drops liquid stevia, and 1 teaspoon apple cider vinegar.
  • Add egg mixture and butter to flour mixture and stir to combine.
  • Add hot tap water to bread batter and stir until well combined.
  • Place bread batter into 1.5 quart loaf pan lined with parchment paper. Spray parchment paper lined loaf pan with cooking spray.
  • Bake in oven at 350 degrees for 30 minutes or when toothpick inserted into loaf comes out clean.
  • Cool on wire rack at least 10 minutes before slicing.

Nutrition

Serving: 1loafCalories: 138kcalCarbohydrates: 4gProtein: 8gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 48mgSodium: 225mgPotassium: 16mgFiber: 2gSugar: 1gVitamin A: 147IUCalcium: 70mgIron: 1mgNet Carbohydrates: 2g
Keyword almond flour, Almond Flour Bread, Keto Bread, Toasting Bread
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Raspberry Chipotle Sauce for Pork Back Ribs

by 2 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GetGrillingSmithfield #SmithfieldGrillingHero #CollectiveBias

This Raspberry Chipotle Sauce is a sugar-free barbecue sauce recipe with a spicy sweet flavor that is perfect for your next batch of Smithfield Extra Tender Fresh Pork Back Ribs! The sauce is brushed on the pork back ribs the last 30 minutes of grilling. Then, the meaty ribs are served up with an extra side of sugar-free barbecue sauce for dipping.

[Read more...]

Easy Strawberry Tart with Almond Cream Filling

by 4 Comments

This easy to make sugar-free Strawberry Tart is made with a simple shortbread cookie crust and filled with an almond cream filling. It is brought to the next level of deliciousness with fresh sliced strawberries added to the top of the tart! This Keto friendly dessert is so delicious your friends will not believe it is sugar free!

Easy Strawberry Tart is perfect for those spring events. Think Easter, Mother's Day, and Memorial Day. It would also be a perfect bridal or baby shower treat to serve. The best part about this tart is how easy it is to make and it is so elegant it looks like you spent a ton of time on it, when you didn't!

One half of a Strawberry Tart with sliced berries on top and a green and white napkin in the background

Why I made this Strawberry Tart with Almond Cream Filling.

In our pre-keto days, Grumpy and I would enjoy a Strawberry Almond Cream Tart on our anniversary. It was a non keto, cooking light recipe that we absolutely loved (and still do), but we don't eat it anymore since going Keto. I wanted to make something similar that would fit into our keto diet as well as be easy, delicious, and gorgeous!

Since we can't have graham crackers on this diet, unless I make a keto version of them myself, I decided to make a shortbread cookie crust for the tart. Then, I just used cream cheese, powdered Swerve, almond extract, and some heavy cream for the almond cream filling. Strawberries are one fruit that is keto friendly so, just fresh sliced strawberries arranged over the top of the cream filling gave the tart the freshness it needed to be the perfect spring dessert!

Answers to your questions about Strawberry Tart with Almond Cream Filling

What is the best tart pan to use for this recipe?

My favorite tart pan is a non-stick one with a removable loose bottom. This allows you to the tart up and out of the mold without breaking it.

Can I use any type of sweetener in this recipe?

I have used both granulated Monkfruit and Swerve sweetener in the crust and it turned out great. I have not tried stevia in the cookie, so I can't say how it will turn out. However, I steer away from using Stevia too much because for me it will have a bitter aftertaste. My recommendation is to stick with Monkfruit or Swerve.

Can I substitute coconut oil for the butter?

Yes, you can substitute coconut oil for butter in this recipe.

Can I use fat free or reduced fat cream cheese instead of full fat cream cheese?

If you do this, you are then defeating the purpose of eating Keto. The Keto diet is high fat, low carb, moderate protein. You need the fat in your diet when eating Keto so I do not recommend it.

A cookie tart crust filled with almond cream cheese filling and beautifully arranged strawberry slices on top

How to make a Strawberry Tart with Almond Cream Filling

Time needed: 40 minutes

A delicious cookie crust with an almond cream filling and fresh strawberry topping.

  1. Cream together your fats

    In a large mixing bowl, cream together the room temperature butter and cream cheese.butter and cream cheese in mixing bowl

  2. Add sweetener.

    Mix in Swerve sweetener until nice and creamy.creamed butter and swerve mixture

  3. Add flour

    Using your hand mixer, add 1 cup almond flour and mix well.adding dry ingredients to wet ingredients

  4. Stir in remaining flour

    Add remaining almond flour and coconut flour and mix by hand until stiff dough is formedfully combined tart dough

  5. Spray tart pan with coconut oil spray

    Generously spray bottom and sides of tart pan with cooking spray.spray pan with cooking spray

  6. Spoon dough into tart pan

    Add your dough in heaping tablespoons around the bottom of your tart pan.scooping dough into tart pan

  7. Press dough into tart pan

    Using the back of a spoon or your fingers, press the dough out to cover bottom and sides of tart pan.unbaked tart formed in pan

  8. Bake

    In a 325 degree oven, bake tart until golden brown. Remove from oven and cool completely.baked tart

  9. Combine almond cream filling.

    Mix together almond cream filling and spread over cooled baked tart.Almond Cream filling spread over baked tart.

  10. Add strawberry slices.

    Arrange strawberry slices over top of filling. Refrigerate until ready to serve.A cookie tart crust filled with almond cream cheese filling and beautifully arranged strawberry slices on top

More Keto Desserts you may like

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured Image for Strawberry Cream Tart.

Strawberry Tart with Almond Cream Filling

Shelby Law Ruttan
A keto friendly shortbread cookie tart filled with almond flavored cream and topped with fresh sliced strawberries.
5 from 3 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Keto Desserts
Cuisine American
Servings 8
Calories 414 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Tart Crust

For the Almond Cream

For the topping

Instructions
 

  • Preheat oven to 325 degrees
  • n a large mixing bowl, add cream cheese and butter and using a hand mixer, cream together until well combined.
  • Add Swerve sweetener and mix until combined.
  • Mix in 1 cup of almond flour and salt using hand mixer.
  • Switch to hand mixing, and stir in remaining almond flour and coconut flour until stiff dough forms.
  • Spray tart pan well with cooking spray.
  • Spoon dough into bottom of tart pan and press dough out onto bottom and up sides of pans. Bake 20 minutes, until tart is browned. Cool tart shell completely
  • In large mixing bowl, cream together 8 ounces cream cheese, ½ cup powdered Swerve, and ½ teaspoon almond extract.
  • Add 1 tablespoon of heavy cream at a time, mixing after each addition, until mixture is of spreading consistency. Spread over top of cooled tart crust. Arrange strawberries over top of filled crust. Refrigerate until ready to serve.

Notes

4 Net Carbs per serving

Nutrition

Serving: 1sliceCalories: 414kcalCarbohydrates: 12gProtein: 9gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 77mgSodium: 342mgPotassium: 116mgFiber: 4gSugar: 4gVitamin A: 908IUVitamin C: 21mgCalcium: 109mgIron: 1mg
Keyword Strawberry Tart
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Keto Meatball Alfredo Pizza

by 1 Comment

This Keto Meatball Alfredo Pizza is a rich, low carb twist on pizza night that's creamy, cheesy, and satisfying. With tender meatballs, creamy Alfredo sauce, and fresh arugula topping, it brings restaurant-style flavor right to your kitchen.

A golden baked pizza with melted cheese, mushrooms, and meatballs.

I love making this pizza for family dinners because it works for everyone - those of us eating low carb enjoy it on a keto crust, while others can swap in a traditional pizza dough without missing out.

[feast_advanced_jump_to]

Why You'll Love This Recipe

Creamy sauce: Alfredo gives this pizza a rich, garlicky flavor.

Keto friendly: a low carb crust makes it perfect for staying o n track.

Fresh finish: arugula adds a peppery brightness after baking.

Key Ingredients for Keto Meatball Alfredo Pizza

  • Keto Pizza Crust: keeps the recipe low carb but still hearty.
  • Meatballs: chopped and baked right into the toppings.
  • Alfredo Sauce: a creamy, savory base that replaces tomato sauce.
  • Mozzarella cheese: melts into the perfect cheesy topping.
  • Arugula: a crisp and peppery green added fresh after baking.
A keto pizza crust topped with alfredo sauce, cheese, and meatballs before baking.

Ingredient Substitutions

  • Use a regular pizza crust if you're not following keto.
  • Swap in chicken for the meatballs for a lighter version.
  • Try baby spinach in place of arugula for a softer flavor.

Keto Meatball Pizza Variations

  • Mushroom Alfredo Pizza: add extra sauteed mushrooms and skip the meat.
  • Chicken Alfredo Pizza: replace the meatballs with leftover rotisserie chicken.
  • Spicy Alfredo Pizza: sprinkle with crushed red pepper or sliced jalapenos.
A baked Keto Meatball Alfredo Pizza before sprinkling with arugula.

Keto Meatball Pizza Tips

  • Pre-bake the crust to keep it firm under the sauce.
  • Use less sauce so the crust doesn't get soggy.
  • Cool a few minutes before slicing for cleaner cuts.
  • If you don't expect to consume the entire pizza, top only slices you will eat with arugula to prevent soggy greens.

How to Store and Reheat

Keep leftovers in the fridge for up to 3 days. Reheat in a 350°F oven until warm and crisp - the oven keeps the crust sturdy, unlike the microwave.

A baked keto meatball Alfredo pizza cut into slices, garnished with fresh arugula leaves.

More Easy Pizza Recipes You'll Love

If you love easy pizza recipes, you'll enjoy my Keto Salami Pizza, Pulled Pork Pizza, Chicken Artichoke Portobello Pizza, and Keto BBQ Chicken Pizza.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A close up of a slice of Keto Meatball Alfredo Pizza topped with fresh arugula.

Keto Meatball Alfredo Pizza

Shelby Law Ruttan
This Keto Meatball Alfredo Pizza layers creamy sauce, gooey mozzarella, and hearty meatballs on a low carb crust, finished with fresh arugula for the perfect weeknight dinner.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 15 minutes
Course Keto Main Dish
Cuisine American
Servings 4 servings
Calories 392 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Keto Pizza Crust

  • 1½ cups part skim mozzarella cheese , shredded
  • 2 ounces cream cheese
  • ¾ cup almond flour
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • 1 large egg , whisked

Keto Pizza Toppings

  • 2 cups Arugula
  • 1 cup Meatballs , chopped
  • 1 cup Mozzarella Cheese shredded
  • ½ cup Alfredo sauce

Instructions
 

  • For the Keto Pizza Crust
  • Preheat oven to 400 degrees.
  • Place cream cheese and mozzarella cheese in a large microwave safe mixing bowl and heat on high for 60 seconds. Remove cheese mixture from microwave and stir. Return to microwave and cook another 30 seconds. Stir until well combined.
  • Add the almond flour, salt, onion powder, garlic powder, and egg and stir until almond flour is well incorporated into cheese. If mixture becomes too sticky, microwave another 10-15 seconds to warm up.
  • Place the ball of dough on between two pieces of parchment paper and using a rolling pin, roll dough out thin. Place parchment paper on a large cookie sheet and remove the top layer of parchment paper.
  • Poke holes over the entire surface of the dough with tines of fork. Bake for 10 minutes.
  • Remove keto crust from oven and turn over so bottom of crust becomes the top. removing the paper from the crust. Bake another 10 minutes
  • To Finish The Pizza
  • Spoon Alfredo sauce over baked pizza crust.
  • Sprinkle the meatballs over the cheese topping.
  • Bake at 350 for 10-15 minutes, until cheese has melted.
  • Remove from oven and let cool 10 minutes. Serve.

Notes

Net Carbs = 5

Nutrition

Serving: 4servingsCalories: 392kcalCarbohydrates: 6.5gProtein: 24gFat: 31gFiber: 1.5g
Keyword Arugula Pizza, Keto Meatball Alfredo Pizza, Keto Pizza, keto pizza crust, Low Carb Pizza, Meatball Pizza, Pizza with Alfredo Sauce
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Venison Meatball Alfredo with Zucchini Noodles

by 4 Comments

This Meatball Alfredo is a low carb, keto-friendly dinner made with juicy ground venison meatballs simmered in a creamy Alfredo sauce and served over a bed of lightly steamed zucchini noodles. It's hearty, satisfying, and easy enough for a weeknight meal.

Close up of venison meatballs served over zucchini noodles and smothered in a creamy Alfredo mushrooms sauce, garnished with chopped herbs.

I love having a few go-to recipes that make enough to stretch into multiple meals, and this one is perfect for that. The leftovers reheat beautifully or you can switch it up and turn the meatballs into a Meatball Pizza for a second-day dinner that feels brand new!

[feast_advanced_jump_to]

Why You'll Love Meatball Alfredo

Protein-rich and flavorful: Venison makes a lean, tender meatball that holds up well in creamy sauce.

Family sized recipe: Easily feeds four to six people with leftovers.

Low carb dinner: Alfredo sauce and zucchini noodles make this keto-friendly and naturally gluten free.

Key Ingredients

Overhead image of labeled ingredients for venison meatballs, including a bowl of ground venison, a small dish of sauteed leeks and garlic, a pile of chopped cooked bacon, and a jar of paprika.

Ground Venison: A lean meat with bold flavor that works great in meatballs.

Thick Cut Bacon: Adds savory richness and a touch of smokiness.

Leeks: Mild and slightly sweet, they're a great base flavor.

Smoked Paprika: Enhances the flavor of the meatballs with subtle depth.

Alfredo Sauce: you use a store bought Alfredo or make your own homemade Alfredo sauce.

Zucchini: Spiralized into noodles for a fresh and light alternative to pasta.

Substitutions

Bacon: Use store bought bacon crumbles to save time.

Noodles: Try spaghetti squash or this healthier pasta option of Banza Chickpea Spiral pasta (high in fiber and protein).

Protein: Swap venison with ground beef, turkey, or chicken.

Freshly cooked meatballs resting on a paper towel lined plate, showing a browned and slightly crispy exterior.

Variations

Spicy Meatball Alfredo: Use spicy sausage instead of venison for more heat.

Pesto Alfredo: Stir in a spoonful of homemade basil pesto to brighten up the sauce.

Sun-Dried Tomato & Artichoke: Add chopped sun-dried tomatoes and artichokes for extra flavor and texture.

Top Tips

  • Brown meatballs well to lock in flavor.
  • Let mushrooms fully cook down before adding the Alfredo sauce to prevent thinning.
  • Steam zucchini noodles just until warmed through. They should still have a little bite.

Storage

Fridge: Store meatballs and sauce for up to 3 days in airtight containers.

Freezer: Freeze meatballs and sauce (without zoodles) for up to 3 weeks.

Reheating: Warm gently on the stovetop over low heat.

Note: Steamed zucchini doesn't freeze well.

Three venison meatballs topped with creamy Alfredo mushroom sauce, served over a bed of zucchini noodles on a ceramic plate.

Serve with:

Serve these Venison Meatballs over zucchini noodles with a side of low carb Zucchini Cheddar Biscuits to soak up that rich Alfredo sauce.

For something green and comforting, these Cabbage Noodles pair perfectly.

Add a pop of color and flavor with Roasted Radishes.

If you enjoyed this Venison Meatball Alfredo, you may also like:

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Up close image of three venison meatballs topped with creamy Alfredo mushroom sauce, served over a bed of zucchini noodles on a ceramic plate.

Venison Meatball Alfredo

Shelby Law Ruttan
Juicy venison meatballs simmered in Alfredo sauce and served over zucchini noodles for a creamy, low carb dinner the whole family will love.
4.56 from 9 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 8
Calories 458 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 8 slices thick cut bacon cooked and crumbled
  • 2 pounds ground venison
  • 1 tablespoon bacon fat , or olive oil
  • ⅓ cup leeks chopped
  • 4 cloves garlic minced
  • 1 tablespoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 8 ounces sliced mushrooms
  • 15 ounces Rao's Alfredo Sauce with Garlic
  • 2 small zucchini , spiralized

Instructions
 

  • Cook bacon in oven as per package instructions. Reserve one tablespoon of bacon fat.
  • Heat a large skillet over medium high heat. Add 1 tablespoon of reserved bacon fat to a large skillet and cook leeks and garlic until softened. Remove from skillet and place in a small bowl to cool.
  • In a large mixing bowl, using your hands, combine the ground venison, bacon, leeks, garlic, paprika, salt and pepper until just combined.
  • Using a ¼ cup scoop, shape meat mixture into a ball shape. Place meatballs in skillet that you cooked the leeks in and cook until well browned on all sides.
  • Remove meatballs from skillet and place on a paper towel lined plate to catch and grease that may puddle beneath the meatballs.
  • Add mushrooms to the same skillet you cooked the meatballs in and cook until water has evaporated.
  • Stir alfredo sauce into the cooked mushrooms, then add the meatballs. Cover and simmer about 10-15 minutes.
  • While the meatballs are simmering, spiralize your zucchini and steam it in your microwave steamer about 5 minutes. Just until the zucchini is hot and still has a bite to it.
  • Serve Venison Meatball Alfredo over top of zucchini noodles and garnish with fresh parsley if desired.

Nutrition

Calories: 458kcalCarbohydrates: 6gProtein: 32gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.05gCholesterol: 151mgSodium: 834mgPotassium: 647mgFiber: 1gSugar: 2gVitamin A: 566IUVitamin C: 7mgCalcium: 27mgIron: 4mgNet Carbohydrates: 5g
Keyword Meatball Alfredo, Venison Meatball Alfredo
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pecan Coffee Cake with Cinnamon Swirl - Keto

by 7 Comments

This Pecan Coffee Cake is a low carb breakfast cake with an almond butter cinnamon swirl and sweet buttery vanilla drizzle. It makes a great brunch with a hot cup of coffee, but also can be served as an after dinner dessert!

Our favorite time to have this Pecan Coffee Cake is for a weekend brunch with a steaming hot cup of coffee. I love making it at the beginning of the weekend so we can have breakfast in the morning, and dessert in the evening, both weekend days!

Pecan Pie Coffee Cake Slice on a white plate with whole cake in the background.

Keto Pecan Coffee Cake for the Weekend win!

Weekends are always relaxed in our home. While I have always been an early riser, Grumpy is not! As a result, I like to have something like this Pecan Coffee Cake for breakfast on the weekend. That way, we can both enjoy a piece whenever we feel ready to eat!

I also try to make smaller batch recipes, however, for this particular recipe, I decided to go full sized. With only two of us in the house, usually a full 12 serving size recipe is too much. However, in this case, it didn't turn out that way. Grumpy loved this so much, it was breakfast and dessert! So, this Pecan Coffee Cake lasted a little more than two days for us. Win for me since I only had to bake once for the weekend. And, win for Grumpy since he was satisfied all weekend long!

Baked Pecan Coffee Cake in baking dish with drizzled icing on top. Coffee cup and serving plate in background.

How to make Pecan Coffee Cake with Cinnamon Swirl

Time needed: 1 hour

A low carb breakfast cake with pecans, cinnamon swirl and a vanilla drizzle.

  1. Measure your ingredients

    Measuring your ingredients before any mixing will make your recipe making go smoother!Ingredients for recipe

  2. Prepare your baking pan

    Using a paper towel and softened butter, smear the butter over the bottom and up the sides of your baking pan.greasing the baking dish with butter using a paper towel

  3. Combine your dry ingredients

    Add your almond flour, coconut flour, Monkfruit brown sweetener, salt, and baking powder to mixing bowl and whisk to combine.combined dry ingredients

  4. Combine wet and dry ingredients

    In a 4 cup glass measuring cup, whisk together eggs, water, and heavy cream. Add melted butter and egg mixture to flour mixture. butter and egg mixture added to flour mixture

  5. Stir

    Stir to combine well.combined batter

  6. Remove 1 cup batter and mix in almond butter.

    Once your batter is combined, remove 1 cup of batter and place in small mixing bowl. Add to it 28 oz almond butter. Stir until combined.adding pecan pie almond butter to batter

  7. Place plain batter in baking dish

    Place batter in baking dish and spread to cover bottom of pan.plain batter spread in baking dish

  8. Top with dollops of Almond Butter batter mixture

    Spoon approximately 1 tablespoon of batter evenly over cake layer.Dollops of pecan almond butter batter on top of plain batter in baking pan

  9. Swirl dollops of batter

    Using a butter knife, place tip in baking dish just in front of a dollop and drag through batter to swirl two types of batter together.dragging a butter knife through batter to swirl

  10. Bake the cake

    Once the batter is swirled into the coffee cake base, it is ready to bake.Swirled batter in cake pan

  11. Make the icing

    Mix together the swerve powdered sugar, butter, vanilla, and heavy cream until icing is smooth and creamy.Icing drizzle ingredients in mixing bowl

  12. Drizzle Pecan Coffee Cake with icing

    Drizzle with icing and top with chopped pecans.pecan coffee cake with vanilla icing drizzle

  13. Cut and serve

    Enjoy!removing a slice of pecan coffee cake from baking dish to serve

Tips for making this sugar-free breakfast cake recipe

  • Work quickly when adding batter to your pan. Because there is baking powder in your batter, your coffee cake will resemble a thick pancake batter. For this reason, don't be alarmed if it is not smooth like a regular cake batter. Your cake will still swirl and bake up nice and tall!
  • When swirling your almond butter batter through the cake, you will want to put the knife to the very bottom of your pan. Move in an S shaped motion through each dollop.
  • If your icing is too thick for you, it is ok to add a little more heavy cream. Just add it about ½ tablespoon at a time.
  • To easily drizzle your icing on top of your cake, use a sandwich baggie. I place the baggie in a cup, wrap the opening around the lip of the cup to keep it open, and put the icing in the baggie. I then will snip the corning of the baggie and squeeze over top of the cake in a zigzag pattern.
  •  
A slice of pecan coffee cake with cinnamon swirl on a white plate with blue and white flowered napkin with baking dish in back and gray coffee mug to the right

Have you tried Legendary Foods nut butters?

The following are affiliate links. We are a participant in the Legendary Foods Affiliate Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Legendary.com and affiliated sites.

I fell in love with Legendary Foods products when I received a sample in a subscription box. I have two favorites. Pecan Pie and Peanut Butter Cup, but the other flavors are awesome too! I love their Blueberry flavor and use that in my Blueberry Waffle Recipe. I hope you will take advantage of their offer and try some out!

What's new? Get 10% off of your order from Legendary Foods with the code GrumpyHB! Just click the box below to get your discount! Thanks so much for being a part of Grumpy's Honeybunch!

Pecan Coffee Cake - tender baked cake with a cinnamon swirl and icing drizzle on a plate - pinnable image

More Keto Breakfast Treats!

📖 Recipe

A slice of pecan coffee cake with cinnamon swirl on a white plate with blue and white flowered napkin with baking dish in back and gray coffee mug to the right

Pecan Coffee Cake

Shelby Law Ruttan
A vanilla flavored cake with a pecan pie flavored almond butter batter swirl. Topped with a vanilla icing and chopped roasted pecans.
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Course Keto Breakfast
Cuisine American
Servings 12
Calories 195 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Cake

For the Icing Drizzle

  • 2 tablespoon butter
  • ½ cup Swerve Confectioner Powdered Sweetener
  • ½ teaspoon vanilla extract
  • 2 tablespoon heavy cream more if needed to obtain desired consistency
  • ⅓ cup chopped roasted pecans

Instructions
 

  • Preheat oven to 325 degrees.
  • In a large mixing bowl whisk together almond flour, coconut flour, Monkfruit sweetener, baking powder, and salt.
  • In a large 4 cup glass measuring cup, whisk together eggs, vanilla, water, and heavy cream.
  • Make a well in center of dry ingredients. Add egg mixture and butter to dry ingredients and stir to combine.
  • Remove 1 cup of batter from bowl and place in a smaller mixing bowl. Add ½ teaspoon cinnamon and 2 tablespoon pecan pie almond butter to batter. Stir to combine.
  • Add plain batter to baking dish and spread to cover bottom of pan.
  • Place dollops of almond butter batter on top and swirl batter with a knife.
  • Bake in 350 degree oven for 30-40 minutes or until toothpick comes out with just a few moist crumbs.
  • Remove from oven and let cool at least 30 minutes.
  • While cake is cooling, add Swerve ½ cup confectioners sweetener, 2 tablespoon melted butter, 2 tablespoon heavy cream, and ½ teaspoon vanilla extract to mixing bowl. Stir until well combined. Add more heavy cream as needed to obtain desired consistency. Drizzle over baked cake.
  • Sprinkle with chopped pecans.
  • Store any leftover cake on the counter for up to 3 days or in the refrigerator up to 1 week.

Notes

You can easily substitute regular almond butter if you don't have the Pecan Pie Almond Butter. If you wish, just add a tablespoon of chopped pecans, a teaspoon of sweetener, and about ¼ teaspoon cinnamon to your regular almond butter.

Nutrition

Calories: 195kcalCarbohydrates: 5gProtein: 5gFat: 18gSaturated Fat: 7gTrans Fat: 1gCholesterol: 66mgSodium: 194mgPotassium: 56mgFiber: 2gSugar: 1gVitamin A: 347IUVitamin C: 1mgCalcium: 84mgIron: 1mg
Keyword breakfast cake, pecan coffee cake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Keto Waffles with Coconut Flour

by 5 Comments

These Keto Waffles are light, crisp, and made with coconut flour and almond butter for a low carb breakfast that feels special without being complicated. Whipped egg whites give them a delicate texture that works beautifully in a waffle iron.

Side view of two keto waffles topped with blueberry sauce on a white plate with a side of crispy bacon.

I like making these on slower mornings when I want something warm and homemade that still fits a keto lifestyle. They remind me of the kind of breakfast you linger over with coffee, just without the sugar crash.

Why You'll Love These Keto Waffles

Light texture: the whipped egg whites create waffles that are airy inside with lightly crispy edges.

Low carb: made with coconut flour and almond butter, they fit right into a keto or low carb way of eating.

Simple prep: the batter comes together quickly with everyday keto pantry staples.

Key Ingredients for Coconut Flour Waffles

See the printable recipe card below for a complete list of ingredients and instructions.

Egg yolks, coconut flour, baking powder, and sweetener in white mixing bowl.
  • Eggs: separated eggs are the key to the light, waffle-style texture.
  • Coconut flour: absorbs moisture and gives structure without grains.
  • Almond butter: adds richness and a subtle nutty flavor.
  • Monkfruit sweetener: keeps the waffles sugar free without aftertaste.
  • Butter: brings flavor and helps the waffles brown nicely.

Ingredient Substitutions

  • Use vanilla extract instead of almond extract for a softer flavor profile.
  • Swap monkfruit golden sweetener with erythritol or allulose.
  • Replace almond butter with cashew butter or peanut butter for a different nut flavor (carb count will differ slightly).
Batter added to a hot iron ready to cook.

Variations on Keto Waffles

  • Fold a fresh or frozen blueberries into the batter for blueberry keto waffles.
  • Add sugar free chocolate chips for a dessert style waffle.
  • Mix in ground cinnamon and vanilla for a classic breakfast waffle flavor.

Tips for Foolproof Coconut Flour Waffles

  • Gentle folding: fold the egg whites in slowly to keep the batter light.
  • Batter rest: let the batter sit for a minute so the coconut flour fully hydrates.
  • Hot iron: a fully preheated waffle iron helps the waffles release cleanly and crisp properly.
Up close view of golden brown cooked waffle in iron.

How to Store and Reheat

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. For best texture, reheat in a toaster or toaster oven until warmed through and lightly crisp.

Serving Suggestions for Keto Breakfast Recipes

Serve these Keto Waffles with sugar-free maple syrup or a quick sugar free blueberry sauce. They pair nicely with savory breakfast favorites like poached eggs, breakfast sausage, or air-fryer bacon for a balanced keto meal.

Two cooked keo blueberry waffles on a plate with sugar free blueberry sauce and a section of waffle cut and on a fork

More Low Carb Breakfasts You'll Love

If you enjoy low carb breakfasts, you might like my Keto Pancakes, Low Carb Raspberry Coffee Cake, Keto Dutch Baby, and Keto Raspberry Muffins.

After you've enjoyed these delicious waffles, I'd love to hear your thoughts! Please take a moment to leave a ⭐⭐⭐⭐⭐ rating on the recipe card below and share a comment about how they turned out for you. Your feedback and ratings help other readers find and enjoy this low-carb breakfast too!

Want to share your photo of this recipe? Share it to your Instagram and tag me at @grumpyshoneybunch so I can share it to my stories.

📖 Recipe

Two stacked keto waffles topped with sugar-free blueberry sauce and a side of crispy bacon.

Keto Waffles with Coconut Flour

Shelby Law Ruttan
These Keto Waffles cook up light and tender with a subtle nutty flavor and crisp edges. They work well for weekend breakfasts, meal prep, or anytime you want a warm waffle that fits a low carb lifestyle.
4.84 from 6 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Keto Breakfast
Cuisine American
Servings 5
Calories 334 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the waffle iron.
  • In a large mixing bowl, using an electric hand mixer, whisk egg whites until stiff peaks form. Set aside
  • In another large mixing bowl, add egg yolks, sweetener, baking powder, and coconut flour. Blend until combined.
  • Add almond butter and melted butter, milk, and extract, then mix with hand mixer until combined.
  • Gently fold in egg whites to egg yolk batter, 2-3 tablespoons at a time.
  • Add approximately 2 tablespoons waffle batter to hot waffle iron that has been coated with cooking spray. Spread batter slightly with spoon.
  • Close waffle iron lid, and cook until the indicator light turns on. Remove cooked waffles and set on a plate to keep warm while you repeat with remaining waffles.
  • Serve with sugar free maple syrup or a sugar free blueberry sauce.

Notes

Note: When I first developed this recipe I used Legendary Foods Blueberry Cinnamon Almond Butter. Since then it is not so easy to get unless you order on their website, and it is not always available. If you can get any of their flavored almond butters, they would work great in place of the plain almond butter.

Nutrition

Serving: 2wafflesCalories: 334kcalCarbohydrates: 13gProtein: 12gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 210mgSodium: 182mgPotassium: 260mgFiber: 5gSugar: 2gVitamin A: 554IUCalcium: 175mgIron: 2mgNet Carbohydrates: 4g
Keyword Blueberry Waffles, coconut flour breakfast, coconut flour waffles, homemade keto waffles, Keto Blueberry Waffles, keto breakfast waffles, Keto Waffles, Keto Waffles with Almond Butter, low carb waffles, sugar free waffles
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chocolate Peanut Butter Fat Bombs

by 8 Comments

Chocolate Peanut Butter Fat Bombs are like your very favorite keto no bake cookies! This fat bomb recipe has great texture and the perfect balance of chocolate and peanut butter flavors. The coconut and hemp seed give it some crunch and boost your good fats and fiber!

Unlike the traditional no bake cookie, this Chocolate Peanut Butter Fat Bomb recipe is not cooked on the stove top. As a matter of fact, all you do is add the ingredients to a bowl and stir them all together! Once they have firmed up in the freezer, you have yourself a delicious fat bomb to help add some healthy fats to your keto diet!

a stack of 3 keto no bake cookies with a stack of two to the left and a blue and white flowered napkin behind the cookies

Why I make Chocolate Peanut Butter Fat Bombs

Believe it or not, getting enough fat on the Keto diet can be tough at times. I always know when I'm not getting enough fat because my lips start to get dry and I'm constantly rubbing chapstick on! Keto is a low carb, moderate protein, and high fat diet. The macros I follow are 70% fat, 25% protein, and 5% carbohydrates. Other people may have different macros, but for the most part, the fat macro will be the highest percentage in the Keto diet. So, the majority of your calories should be coming from fat.

I chose to create this recipe after I received my order of Chocolate Peanut Butter Cup flavored peanut butter from Legendary Foods. Seeing the candy on the jar made me want some! I had bought hemp seeds a few weeks ago and hadn't decided what I was going to do with them. That is when an idea was born. I would incorporate them into my Keto no bake cookies aka Chocolate Peanut Butter Fat Bombs!

stack of 3 keto no bake cookies on green marble board with more cookies on a white plate in the background

Chocolate Peanut Butter Fat Bombs FAQ's

What is a fat bomb?

A fat bomb is usually a combination of coconut, nuts, seeds, and butter or coconut oil.

Why do people on the Keto diet eat fat bombs?

Sometimes it is hard to reach your fat macros. Fat bombs are a delicious way to help you boost your fats while not adding a lot of carb or protein.

How do fat bombs help you lose weight?

Fat bombs are intended to help the person on the keto diet to stay in ketosis. When your body is in ketosis, it is burning fat. Eating more fat and very low carbs will help your body burn more fat.

Can I eat fat bombs if I am not on the keto diet?

Yes, as a matter of fact, they are probably better for you than the sugar filled no bake cookie version. As with all treats however, you should eat in moderation.

How to make Chocolate Peanut Butter Fat Bombs

This Keto no bake cookies knock off will help those on Keto boost their fats while enjoying a delicious Chocolate Peanut Butter Fat Bomb snack!

Ingredients for Chocolate Peanut Butter Fat Bomb Recipe

For this recipe you will need butter, powdered swerve, Legendary Foods Peanut Butter Cup Peanut Butter, hemp seed, and coconut.

You will begin by melting the butter in the microwave.

the melted butter for the fat bomb recipe

Add the Chocolate Peanut Butter Cup Peanut Butter to the melted butter and stir to combine.

melted butter and nut butter in blue mixing bowl

Add the Swerve Confectioner sugar

swerve sweetener in blug mixing bowl on top of peanut butter mixture

Stir the hemp seed into the nut butter mixture.

blue mixing bowl with peanut butter mixture and hemp seed ingredient in bowl ready to mix in

Add the unsweetened coconut flakes.

Blue mixing bowl with coconut flakes on top of peanut butter mixture

Give the peanut butter mixture a few good stirs to make sure the ingredients are all incorporated.

All of the ingredients mixed together

Scoop with a small cookie scoop onto foil lined cookie sheet. Once the cookies are on the sheet, flatten them just a little, then put in the freezer for 10 minutes.

keto no bake cookies on foil lined baking sheet ready for the freezer

Store Chocolate Peanut Butter Fat Bomb recipe in a sealed container in freezer until ready to consume.

Chocolate Peanut Butter Fat Bomb aka Keto No Bake Cookies placed on a whilte plate with a blue and white napkin in the background

You may need

The following are affiliate links. We are a participant in the Legendary Foods Affiliate Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Legendary Foods Online . Enter Code: GrumpysHB for 10% off your first order!

I HIGHLY recommend Legendary Foods Nut Butters! The Peanut Butter Cup Peanut Butter is what I used to make this recipe. However, they have other flavors that you could substitute, such as Pecan Pie (yum!), Blueberry Cinnamon Bun, and Apple Pie!

Chocolate Peanut Butter Fat Bomb Recipe pinnable image

More Keto Fat Bomb Recipes you may like!

About this no bake cookie fat bomb recipe

Several people have asked questions about substitutions for this recipe. I have made this several times since I first made the recipe and it turned out great using the mixture below for the peanut butter.

  • Substitute all natural peanut butter for the flavored peanut butter
  • ¼ to ⅓ cup of sugar free chocolate syrup. I use ChocZero Chocolate Sugar Free Syrup.
  • 1-2 tablespoons Swerve Confectioners sweetener

The Legendary Peanut Butter I originally used is great though, so I do recommend you give that product a try! But, if you don't have it on hand and want to make these now, then go ahead and mix together the peanut butter, sugar free chocolate syrup in place of the Legendary brand.

One note about the ChocZero - it is thick. So, you cannot substitute a sugar free syrup that is runny. If you don't have ChocZero, you can try adding some cocoa powder. You may need a little more butter if you do so. Maybe 1-2 tablespoons depending on how much cocoa powder you use. I will update this post when I have tried making it with cocoa powder.

📖 Recipe

Keto No Bake Cookies also known as Chocolate Peanut Butter Fat Bombs in a stack of 3 with a blue and white napkin in the background

Chocolate Peanut Butter Fat Bomb Cookies

Shelby Law Ruttan
These Chocolate Peanut Butter Fat Bombs are very similar to a no bake cookie! These will help you add fat to your diet in a delicious way!
5 from 3 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Additional Time 10 minutes
Total Time 20 minutes
Course Keto Desserts
Cuisine American
Servings 1 dozen cookies
Calories 126 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 tablespoon butter
  • ⅔ cup Legendary Chocolate Peanut Butter Cup Almond Butter
  • ¾ cup unsweetened flake coconut
  • ¼ cup hemp seed
  • 1 tablespoon Swerve Confectioner

Instructions
 

  • Melt butter in microwave, about 30 seconds
  • Stir in almond butter.
  • Add Swerve Confectioners sweetener.
  • Stir in Coconut.
  • Scoop 1 tablespoon size portions onto parchment lined cookie sheet.
  • Flatten top of cookie slightly.
  • Freeze at least 10 minutes.
  • Store in airtight container in or freezer up to 2 weeks (if they last that long!)

Notes

Don't have the Legendary Peanut Butter Cup peanut butter on hand? Try using almond butter and stirring in about 1 tablespoon of cocoa powder. You may need to add more swerve to the mixture as Legendary Peanut Butter is sweetened.

Nutrition

Serving: 1cookieCalories: 126kcalProtein: 2gFat: 12g
Keyword Chocolate Peanut Butter Fat Bombs, Fudge, keto candy, Keto No Bake Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Instant Pot Cauliflower Soup

by 8 Comments

This Instant Pot Cauliflower Soup is creamy, comforting, and made for busy nights when you want real food without a lot of effort. With cheese, ham, and a rich broth, it eats like a classic comfort soup while staying low carb.

A white bowl with a red rim filled with creamy instant pot cauliflower soup, topped with shredded cheddar cheese and sliced green onions, set against a green and white patterned napkin.

I love making this recipe when I want a warm filling meal that doesn't feel heavy. While I use pancetta to give the soup a salty, savory depth, it is a great way to use any leftover ham you may have in the fridge as well!

[feast_advanced_jump_to]

Why You'll Love Instant Pot Cauliflower Soup

Creamy texture: blending part of the soup gives it a smooth, rich base without needing potatoes.

Cheesy comfort: colby jack and cream cheese melt right in for a cozy, satisfying bowl.

Keto-friendly: this keto cauliflower soup keeps things low carb without sacrificing flavor.

Key Ingredients for Keto Cauliflower Soup

See the recipe card for a full list of ingredients and instructions.

Citterio Pancetta Cubetti packaged, fresh cauliflower florets in a white bowl, and on cleaned and trimmed leek.
  • Cauliflower: the base of the soup, giving body and mild flavor once cooked.
  • Pancetta: adds savory depth and a little crispness at the start.
  • Leeks: softer and sweeter than onion, they pair well with cauliflower.
  • Chicken stock: builds flavor, water with Better than Bouillon works just as well.
  • Cheese and cream: colby jack, cream cheese, and heavy cream make the soup rich and creamy.
  • Pancetta and/or leftover ham: adds flavor and protein, use just 1 or both. Ham adds extra protein, while pancetta adds flavor and fat.

Ingredient Substitutions

  • Bacon, ham, and pancetta can be used interchangeably.
  • Sharp cheddar works well instead of Colby jack for a stronger cheese flavor.
  • Half and half can be used in place of heavy cream for a lighter finish.
Diced pancetta and chopped leeks being sauteed in a stainless steel pot.

Variations on Instant Pot Cauliflower Soup

Broccoli Boost: add a couple cups of chopped broccoli with the cauliflower for a broccoli-cheese style soup.

Spicy kick: stir in red pepper flakes or a pinch of cayenne for gentle heat.

Extra smoky: use smoked ham or add a dash of smoked paprika for deeper flavor.

Tips for the Best Keto Cauliflower Soup

  • Partial blending: only blend half the soup so you keep some texture and bite.
  • Low simmer: melt the cheeses gently on the warm or low saute setting to keep the soup smooth.
  • Season last: ham and cheese add salt, so taste again before serving.
Fresh cauliflower florets, leeks, and pancetta simmering in broth inside a stainless steel Instant Pot.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring often to keep the soup creamy.

Serving Suggestions for Instant Pot Cauliflower Soup

This soup pairs well with a simple side salad, low carb biscuit, or almond flour bread. It's also great served alongside roasted radishes, or a light sandwich for an easy dinner.

More Recipes You'll Love

If you enjoy creamy soups like this one, you might like my Instant Pot Chicken Taco Soup or Instant Pot Corned Beef and Cabbage Soup. For more traditional soups that are still low carb, try Shrimp Tortilla Soup or Keto Chicken Noodle Soup.

If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

A white bowl with a red rim filled with creamy instant pot cauliflower soup, topped with shredded cheddar cheese and sliced green onions, set against a green and white patterned napkin.

Instant Pot Cauliflower Soup

Shelby Law Ruttan
This Instant Pot Cauliflower Soup is rich, creamy, and loaded with cheese and ham for a comforting low carb meal. It's quick to make and perfect for weeknight dinners or leftovers.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizers
Cuisine American
Servings 10 servings
Calories 242 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Set the Instant Pot to Saute setting. When hot, add the pancetta and cook until lightly browned and slightly crisp.
  • Add the butter and leeks and cook until the leeks are soft and fragrant. Cancel the saute setting.
  • Add the cauliflower, chicken stock, or water with bouillon, salt, pepper, and thyme. Secure the lid.
  • Cook on Manual/Pressure for 5 minutes.
  • Carefully quick release the pressure using a towel.
  • Let the soup cool for about 10 minutes. Remove half of the soup and blend until smooth.
  • Return the blended soup to the pot and stir to combine.
  • Set the Instant Pot to Saute and bring the soup to a gentle simmer.
  • Stir in the cheese, cream cheese, heavy cream, and ham until smooth and melted.
  • Switch to warm setting and simmer until soup reaches your preferred thickness, stirring often.
  • Serve topped with extra cheese and green onions if desired.

Nutrition

Calories: 242kcalCarbohydrates: 7gProtein: 11gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 61mgSodium: 933mgPotassium: 316mgFiber: 2gSugar: 3gVitamin A: 593IUVitamin C: 39mgCalcium: 125mgIron: 1mgNet Carbohydrates: 5g
Keyword cauliflower soup with ham, Cheesy Cauliflower Soup, creamy cauliflower soup, Instant Pot Cauliflower Soup, Instant Pot keto soup, keto cauliflower soup, low carb cauliflower soup
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Corned Beef and Cabbage Soup - Keto Recipe

by 10 Comments

If you want comfort food that fits your lifestyle, this Corned Beef and Cabbage Soup is a must-try. First, it takes classic Irish flavors and transforms them into a warming low-carb soup. And, it's a warming meal for those chilly nights when you need something hearty.

A top down view of a rustic wooden bowl filled with hearty corned beef and cabbage soup, garnished with fresh fennel fronds and served with a sliced lemon on the side.

This soup is the best way to enjoy leftover corned beef without the starchy potatoes and by swapping in keto alternatives, it gives all the hearty goodness while staying on track with your diet goals.

[feast_advanced_jump_to]

Why You'll Love Instant Pot Corned Beef and Cabbage Soup

Effortless cleanup: by using the saute setting on the instant pot, you can cook the entire meal in one pot, resulting in fewer dirty dishes.

Keto-friendly comfort: this recipe swaps starchy potatoes for diced turnips, allowing you to enjoy a hearty, soul-warming soup while staying on track with your low-carb goals.

Great use for leftovers: it's a winning dinner idea for repurposing leftover corned beef brisket from the holiday meals like St. Patrick's Day.

Key Ingredients for Leftover Corned Beef Soup

See the recipe card below for a full list of ingredients and instructions.

An assortment of fresh ingredients including a head of cabbage, onion, celery stalks, fennel bulb, turnips, a lemon, butter, pink salt, tomato paste, bay leaves and mustard seeds arranged on a table.
  • Corned beef: the star protein of the dish and designed to repurpose leftover brisket from holiday meals.
  • Cabbage: a traditional Irish staple that adds hearty texture and fiber to the soup.
  • Turnips: these are used as a low-carb alternative to potatoes to keep the recipe keto-friendly.
  • Fennel bulb: this aromatic vegetable is sautéed to create a rich, flavorful base for the broth.
  • Mustard seeds & Allspice: these spices are toasted in the instant pot to infuse the soup with warm, traditional flavors.
  • Lemon juice: added at the end to brighten the flavors and add a touch of acidity to the savory broth.

Ingredient Substitutions

  • Radish or Cauliflower for Turnips: if you don't have turnips, quartered radishes or cauliflower florets work as excellent low-carb potato alternatives that absorb the savory broth beautifully.
  • Pastured butter or Ghee for Kerrygold: while Kerrygold butter is a high-quality choice for Irish recipes, you can use any pastured butter or ghee to maintain the healthy fats needed for a keto lifestyle.
  • Beef Roast for Leftover Corned Beef: if you don't have leftover corned beef brisket you can use a regular cooked beef roast and add a bit of extra mustard seed and allspice to mimic that traditional brined flavor.

Variations for Keto Corned Beef and Cabbage Soup

  • Dairy-free option: swap the butter for avocado oil or ghee to make this soup completely dairy free while maintaining a rich flavor.
  • Extra vegetable boost: stir in a handful of fresh spinach or kale during the last few minutes of cooking for added color and nutrients.
  • Spicy Irish Kick: add a pinch of red pepper flakes or a dash of hot sauce to the broth to give your comfort food a subtle, warming heat.
A top-down view of a rustic wooden bowl filled with hearty Corned Beef and Cabbage Soup, garnished with fresh fennel fronds and served with a sliced lemon on the side.

Your Questions about Keto Cabbage Soup Answered

Can I use corned beef leftovers for this soup?

Yes, you can easily use leftover corned beef from St. Patrick's Day to make this Instant Pot soup. Just add diced or shredded leftover corned beef brisket directly into the stock for a quick and hearty winter dinner.

How did you make this low carb cabbage soup into a keto soup?

To make this cabbage soup keto-friendly, replace high-carb potatoes with diced turnips.

Can I make this a slow cooker corned beef and cabbage soup?

Yes, this recipe can be adapted for a slow cooker by sautéing the aromatics on the stovetop first. Once sautéed, transfer all ingredients to your crockpot and cook on low for 4-6 hours for a tender, flavorful meal.

Why do you use the saute setting on the Instant Pot for this recipe?

By toasting the mustard seeds and aromatics in the Instant pot, you build a richer base for the soup.

Storage and Reheating

  • Refrigerate: place any leftover soup in an airtight container once it has cooled to room temperature. It will stay fresh in the refrigerator for 3-4 days.
  • Freeze: because this recipe uses turnips instead of potatoes, it freezes well. Store it in a freezer-safe bag or container for up to 3 months.
  • Reheat: pour the soup into a small pot and heat over medium-low heat until hot. You can also reheat in the microwave in 1 minute intervals until warmed through.

Tips for the Best Instant Pot Soup

  • Deglaze for flavor: after toasting mustard seeds, stir in water and scrape the bottom of the pot to release flavorful browned bits.
  • Dice small: cut turnips into ¼" cubes to ensure they cook through during the Instant Pot cycle.
  • Add acid last: stir in lemon juice and fresh herbs after pressure cooking to keep the soup's flavor bright and fresh.

Corned Beef Recipes you may like

f you enjoyed this soup, you might also like my Homemade Corned Beef Hash and Eggs for a crispy breakfast. This Instant Pot Corned Beef for a classic dinner, or try these Open Face Reuben Sandwiches.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Corned Beef and Cabbage Soup in a wooden bowl with parsley garnish and two wooden spoons to the left

Corned Beef and Cabbage Soup

Shelby Law Ruttan
This Instant pot Corned Beef and Cabbage Soup is a hearty, low-carb meal that is perfect for using holiday leftovers. By swapping potatoes for turnips, you can enjoy a comforting keto-friendly dinner that is ready in under an hour.
4.58 from 7 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 20 minutes
Total Time 1 hour 30 minutes
Course Appetizers
Cuisine Irish
Servings 10 servings
Calories 331 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 medium onion. diced
  • 2 celery stalks diced
  • 1 fennel bulb diced (reserve fronds)
  • 2 cloves garlic minced
  • 6 tablespoon butter
  • 1 ½ tablespoon toasted mustard seed
  • ½ teaspoon allspice
  • 3 pounds corned beef diced or shredded
  • 1 Bay leaf
  • 2 tablespoon tomato paste
  • 4 cups chopped cabbage
  • 5 turnips diced small in ¼" cubes (about 2 cups)
  • ½ teaspoon pink salt
  • Freshly ground black pepper to taste
  • ½ cup parsley chopped
  • Fennel fronds
  • Juice of 1 fresh lemon

Instructions
 

  • Set the Instant Pot to sauté. It should read "30".
  • Add butter and onion. Saute for 10 minutes, stirring frequently.
  • Add celery stalks, fennel, and garlic. Saute 6 more minutes.
  • Push vegetables to the sides of the pot so there's a "hole" in the middle, exposing the metal bottom of the pan. Add the mustard seeds to the middle of the pan and stir, toasting the seeds for 2 minutes.
  • Add the allspice to the center with the mustard seeds and toast for 2 more minutes.
  • Turn off the sauté feature.
  • Add 2 cups water to the pot and stir.
  • Remove 1 cup of the broth and process in a blender till smooth. Return the processed stock to the pot. Stir.
  • Add the corned beef, bay leaf, tomato paste, cabbage, turnips, salt, and pepper. Fill the instant pot up with water till it nears the Max Fill line. Do NOT fill it higher than this line.
  • Place the lid on the Instant Pot, turn the vent to "sealing", and set the Instant Pot to cook for 30 minutes on high pressure.
  • While the cabbage soup cooks, dice the parsley and fennel fronds, being careful not to use any of the harder stems of the fennel.
  • When the soup is done cooking, allow the Instant Pot to sit and slow release pressure for 15 minutes. After 15 minutes, you may set the vent to "venting" to release the remainder of the pressure.
  • When the pressure cooker is done venting, open the pot. Add the parsley, fennel fronds, and lemon juice, and stir. Serve and enjoy!

Notes

Net Carbs = 6

Nutrition

Serving: 2.4 cupsCalories: 331kcalCarbohydrates: 9.2gProtein: 20gFat: 24gSodium: 1221mgFiber: 3.2gSugar: 3g
Keyword Corned Beef and Cabbage Soup, Gluten Free, Healthy Winter Soup, Instant Pot Soup Recipes, Keto Cabbage Soup, Leftover Corned Beef Recipes, Low Carb Irish Food, One-Pot Meal
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Keto Bagels (Rye-Style or Plain Option)

by 3 Comments

These Keto Bagels are made with a simple fathead-style dough that bakes up firm on the outside and chewy inside. The caraway seed gives tham that familiar rye bagel feel, or you can leave it out and enjoy a classic plain keto bagel.

Freshly baked keto bagels with a golden crust and visible flecks of seasoning on a parchment paper lined baking sheet.

I like this recipe when I want something bread-like that still fits a low carb way of eating. It's the same dough I reach for when I want something dependable, easy to shape, and versatile for breakfast or lunch.

[feast_advanced_jump_to]

Why You'll Love Keto Bagels

Rye flavor: caraway seed adds that unmistakeable rye bagel taste without changing the dough itself.

Simple dough: this is a straightforward fathead method that comes together quickly with pantry basics.

Flexible recipe: leave out the caraway seed for plain keto bagels or dress them up with toppings.

Key Ingredients for Almond Flour Bagels

See the recipe card below for a full list of ingredients and instructions.

A top down view of a food processor bowl containing almond flour, caraway seeds, and cocoa powder, ready to be processed.
  • Almond flour: creates the structure while keeping the bagels low carb.
  • Mozzarella cheese: melts smoothly and forms the base of the fathead dough.
  • Cream cheese: adds richness and helps the dough stay cohesive.
  • Egg: binds the dough and gives the bagels a better crumb.
  • Caraway seed and cocoa powder: (optional ingredients) provides that classic rye-style bagel flavor and color.
  • Yacon syrup: used in a small amount for balance and color; molasses works here too.

Ingredient Substitutions

  • Leave out the caraway seed, cocoa powder, and yacon syrup for a plain keto bagel.
  • Swap molasses for the yacon syrup; the small amount keeps the recipe low carb.
  • Use whole milk mozzarella instead of part-skim.
Close up of a single ball of dough, lightly textured with seeds, ready for shaping.

Variations on Keto Bagels

  • Everything Bagel: brush the dough with an egg wash before baking and sprinkle with Everything Bagel seasoning.
  • Cinnamon Raisin Style: omit the caraway seeds and cocoa powder, then add a teaspoon of cinnamon and a small handful of no sugar added raisins or dried cranberries.
  • Jalapeno Cheddar: leave out the caraway seeds, cocoa powder, and syrup, and fold in diced fresh jalapenos and a sprinkle of shredded cheddar cheese into the fathead dough before shaping for a spicy, savory kick.

Tips for Perfect Low Carb Bagels

  • Work the dough while it's warm. If the dough cools down, you can return it to the microwave for 10-15 seconds for easier shaping.
  • Smooth your seams: firmly press and smooth the dough ends together to ensure the bagels hold their shape while baking.
  • Check for firmness: bake until bakels feel firm and lightly golden for the best texture.
Unbaked bagel dough rings flecked with caraway seeds sitting on white parchment paper before baking.

How to Store

Store keto bagels in an airtight container in the refrigerator for up to 5 days. Serve at room temperature or reheat sliced bagels in a toaster or warm them in the oven before serving (if desired).

Serving Suggestions for Keto Bagels

Slice these keto bagels and serve them with butter or cream cheese, or use them for breakfast sandwiches with Air Fryer Poached Eggs and Bacon. I also love to use them for Open Face Reuben Sandwiches.

A sliced keto bagel with a golden crust and caraway seeds, highlighting the texture of low-carb rye bread alternatives.

More Low Carb & Keto-Friendly Bread Favorites

If you enjoyed these keto bagels, you may want to try my Keto Asiago Bagels, Almond Flour Bread Recipe, Zucchini Cheddar Biscuits, and Pepperoni Soft Pretzels.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A close-up of a golden brown keto bagel resting on a black wire cooling rack, with two other bagels blurred in the background.

Keto Bagels

Shelby Law Ruttan
These Keto Bagels are shaped by hand and baked until firm, offering a chewy bite with a rye-style option thanks to caraway seed and cocoa powder. They work just as well left plain and are easy to fit into breakfast, sandwiches, or simple snacks.
5 from 6 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breads, Keto Breads
Cuisine American
Servings 4 bagels
Calories 328 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 325 degrees.
  • Place almond flour, baking powder, caraway seed, cocoa powder, and yacon syrup in food processor bowl.
  • Process flour mixture about 5-6 seconds. Set aside.
  • Whisk egg in small mixing bowl.
  • Place mozzarella and cream cheese in microwaveable mixing bowl. Microwave 1 minute. Remove from microwave and stir. Microwave 30 seconds more and stir to combine.
  • Add flour mixture and egg to cheese mixture.
  • Mix with a sturdy spoon or spatula until all ingredients are well incorporated and dough takes a ball shape.
  • Divide dough into 4 sections.
  • Roll each section into a rope shape approximately 1 inch thick and 6 inches long.
  • Bring ends of rope together to form a circular shape. Press seams together and smooth with fingers.
  • Place bagels on parchment lined baking sheet.
  • Bake for approximately 15 minutes or until bagels should be golden brown and firm to the touch.

Nutrition

Serving: 1bagelCalories: 328kcalCarbohydrates: 9gProtein: 18gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 81mgSodium: 495mgPotassium: 76mgFiber: 3gSugar: 2gVitamin A: 419IUCalcium: 454mgIron: 2mgNet Carbohydrates: 6g
Keyword almond flour bagels, cheese dough bagels, fathead bagels, Keto Bagels, keto bagels with almond flour, keto rye bagels, keto rye bagels with caraway seeds, low carb bagel recipe, low carb bagels, low carb bagels without yeast, plain keto bagels, rye bagels
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Thousand Island Dressing Recipe - Low Carb

by 17 Comments

This Thousand Island Dressing Recipe is a sugar-free, sweet and tangy salad dressing that has been a long time favorite of ours. It is a low carb sauce made with a combination of mayonnaise, sweet pickles, ketchup, hard boiled egg, red pepper, garlic, and onion.

I made this dressing low carb and sugar-free by using a no sugar ketchup and sugar-free sweet pickles. It wanted to be authentic with this recipe, so I made sure to include the hard-boiled egg in the sauce. This made it more keto friendly by adding some more fat and protein to the mix!

Thousand Island Salad Dressing on an iceberg lettuce wedge with tomatoes, bacon, hard boiled egg, avocado, and cilantro
Thousand Island Dressing, a low carb, sugar free homemade salad dressing in a cream, gold trimmed pitcher

Grumpy absolutely loves Thousand Island Dressing. Whenever we would eat out and salad was on the menu, if there was no Thousand Island dressing he wouldn't order a salad.

Since we have been on the Keto Diet, the regular salad dressing is off limits. That's why I knew I would need to find a way to offer him his favorite dressing at least at home! So, I made this low carb, sugar-free version so I could make Grumpy happy!

Low Carb, Sugar Free Ingredients for Salad Dressing Ingredients, chopped sweet pickle, minced onion and garlic, chopped red pepper, hard boiled egg, mayonnaise and sugar free ketchup

Where did Thousand Island Dressing Recipe come from?

First of all, it seems to have its origin right in our home region. There are a few versions of how this dressing came about. However, it got its name due to the Thousand Islands in Northern New York. Who the actual creator of this recipe is has been in debate for years. 

Something you may not know is Grumpy and I were borne and raised near the Thousand Island Region. As a matter of fact, we went on our 2nd date in Clayton NY. And, that is where Alan Benas claims he found a handwritten recipe for this salad dressing called "Sophia's Sauce" in a safe at the Thousand Islands Inn he had purchased.

Why is there egg in this recipe?

That is a very good question. And, because I didn't really know the answer, I did a little research and found out that back in the day, they used hard boiled eggs to thicken sauces! I was a little leery of putting the egg in the recipe. Adding the egg really did add to the flavor. If I didn't know there was an egg in the ingredients, I wouldn't realize it was in the dressing!

How long can you store Homemade thousand Island Dressing in the refrigerator?

According to the USDA Egg Safety Guidelines, hard-cooked eggs should be consumed within a week. Since this salad dressing contains a hard boiled egg, I would recommend using it up within 5-7 days.

You may also enjoy these other Keto friendly recipes.

[mv_create key="198" layout="circles" thumbnail="https://grumpyshoneybunch.com/wp-content/uploads/2019/02/dairy-free-ranch-dressing-jar2-1.jpg" title="Low Carb Salad Dressings" type="list"]

In the image below I made a wedge salad to top with the Thousand Island Dressing. I also added bacon, avocado, chopped egg, and cilantro. This would be an excellent side dish for Cilantro Lime Grilled Pork Chops! This would also be excellent drizzled over the top of Homemade Corned Beef Hash!

Thousand Island Dressing Recipe Pinnable Image, Wedge Salad in foreground and salad dressing in background

📖 Recipe

Thousand Island Dressing, a low carb, sugar free homemade salad dressing in a cream, gold trimmed pitcher

Thousand Island Dressing Recipe

Shelby Law Ruttan
Sweet and tangy, this keto friendly Thousand Island salad dressing is delicious on salads, burgers, sandwiches or as a dipping sauce!
4.72 from 7 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizers
Cuisine American
Servings 8
Calories 214 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 cup mayonnaise
  • ¼ cup sugar-free ketchup
  • ¼ cup sugar-free sweet pickle , chopped
  • 2 tablespoons sugar-free sweet pickle juice
  • 1½ tablespoon onion , minced
  • 1 large garlic clove , minced
  • 2 tablespoons red bell pepper , chopped
  • 1 large hard-boiled egg , pressed through a fine sieve

Instructions
 

  • Place mayonnaise, ketchup, chopped sugar-free sweet pickle, pickle juice, minced onion, minced garlic, red bell pepper, and hard boiled egg in a mixing bowl and mix well to combine.
  • If you want a less chunky dressing, place all ingredients in a blender and pulse until the ingredients are smooth.
  • Store salad dressing in refrigerator and use within 7 days.

Nutrition

Serving: 2TablespoonsCalories: 214kcalCarbohydrates: 3gProtein: 1gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 35mgSodium: 363mgPotassium: 29mgFiber: 0.2gSugar: 1gVitamin A: 136IUVitamin C: 3mgCalcium: 7mgIron: 0.2mgNet Carbohydrates: 3g
Keyword Keto Thousand Island Salad Dressing, Thousand Island Dressing, Thousand Island Dressing Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Keto Tiramisu

by 8 Comments

Keto Tiramisu is a layered sugar-free keto dessert recipe. It is made with a layer of mascarpone cream and coffee sponge cake. The gluten-free cake is made in the microwave and flavored with hazelnut coffee. The Italian Keto Dessert recipe makes the ultimate end to a romantic dinner.

Keto tiramisu mug cake in a small drinking glass with another keto tiramisu in the background.

Keto Tiramisu for two is so simple to make and can be easily be made ahead. The best thing about this dessert is that it is low carb. And, this means you can indulge on your date night and stick to your Keto diet!

Keto tiramisu is an excellent dessert to serve your special Valentine, or even just as a date night dinner. The silky smooth mascarpone filling paired with the soft and moist coffee cake is the perfect end to your special evening. Not only will you have a delicious dessert, but with it being low carb, you don't need to worry about over-indulging on your ketogenic diet.

Why You'll Love Keto Tiramisu

Easy to make: made with a microwave mug cake and layered with a mascarpone filling, this delicious keto dessert is ready in just 15 minutes.

Italian pick me up: this low carb take on the classic Italian dessert is satifying and decadent and perfect for those following the keto diet.

Coffee lovers treat: this rich and decadent dessert is full of coffee flavor and makes the perfect treat for special occasions.

If you are looking for a non keto tiramisu version, then check out my Chocolate Pumpkin Tiramisu!

Keto Tiramisu Ingredients

Two bowls, one with whipped egg whites and other with combined egg yolk mixture.
  • Hazelnut Flour: gives the tiramisu that classic hazelnut flavor.
  • Coconut Flour: aids in thickening the cake batter and binding.
  • Hazelnut flavored coffee
  • Powdered Monkfruit: is similar to powdered sugar, but is an all-natural and sugar-free sweetener.
  • Mascarpone cheese
  • Brandy
  • Large eggs

🔪 Instructions

FOR THE MUG CAKE

  1. In a small mug, combine the instant coffee, boiling water and butter, stirring until the coffee has dissolved and the butter has melted. Set aside.
  2. In another small bowl, combine the sweetener, hazelnut flour, coconut flour, baking powder, and salt.
  3. Add the coffee mixture to the dry ingredients, then add egg and stir until the mixture is completely combined.
  4. Grease a coffee mug with butter or coconut oil. Add the cake batter into the coffee mug.
  5. Place the coffee mug in the microwave and cook on high for 1 minute.
  6. Allow the cake to rest for 1-2 minutes. Then remove cake from the mug by tipping it upside down onto a plate.
  7. Set the cake aside to cool completely.

FOR THE FILLING

  1. Separate egg white from the yolk and place in 2 separate bowls.
  2. Whisk the egg white until it forms stiff peaks.
  3. In the other bowl, combine egg yolk, vanilla, sweetener, and salt. Whisk until pale in color and thick in texture.
  4. Add mascarpone to the egg yolk mixture and whisk to combine.
  5. Add the whipped egg whites to the mixture and fold to combine. Be careful to not knock all the air out of the egg whites.

HOW TO ASSEMBLE THE KETO TIRAMISU

  1. Cut the cooled cake in half. You should end up with 2 evenly sized discs.
  2. In your 2 serving glasses, place one-quarter of the mascarpone mixture into each glass.
  3. Place the 1 cake discs into each glass on top of the mascarpone layer
  4. Pour half a teaspoon of brandy evenly onto each cake.
  5. Divide the remaining mascarpone filling evenly on top of each cake disc.
  6. Using a tea strainer, lightly dust some cocoa powder on top of each tiramisu to serve.
Dusting dessert with cocoa powder using with tea strainer

Substitutions

Flour swap: use almond flour for hazelnut flour.

Flavored coffee swap: use any coffee flavor you desire, some ideas would be hazelnut, mocha, french vanilla, or caramel.

Cheese swap: full fat cream cheese can be substituted for the mascarpone cheese.

Variations

More intense coffee flavor: use this homemade coffee liquor (keto-friendly) to replace the brandy.

Chocolate Chip topping: Sprinkle the top of the keto tiramisu with sugar-free chocolate chips instead of cocoa powder.

Equipment

  • Microwave safe cake mug: look for a mug that is straight and consistent in size. A mug that is narrower on the bottom than top will result in uneven cake layer.
  • Dessert shooter or short drinking glasses
  • Small mixing bowls
Keto tiramisu in the foreground on a black saucer with a silver spoon on it. There is also another tiramisu in the background.

Top Tips

  • Use a mug that is similar in diameter to the glass it will be served it in. This will make the assembly of your dessert easier.
  • Check your cake for doneness by inserting a skewer into the center of the cake. If it comes out clean, it is ready. If there is batter on it, you will need to bake it a little longer.
  • Be sure to grease your baking mug will with coconut oil butter or coconut oil. This will help to remove the cake from the mug.
  • If the cake doesn't just tip out, run a butter knife around the edge of it to loosen the sides.

Things to Know

Tiramisu means pick me up in Italian and originates from Treviso, Italy in the 1960's. A traditional tiramisu would usually consist of ladyfingers dipped in coffee, layered with a mascarpone filling and dusted in cocoa. As ladyfingers are not keto-friendly, the coffee cake made in the microwave is an excellent substitute.

Keto tiramisu with a spoonful taken out on a black saucer. A silver spoon with some tiramisu on it rests on the plate. There is another tiramisu in the background.

Storage

Store keto tiramisu in the fridge covered tightly with plastic wrap in the fridge up to 3 days.

If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Upclose image of keto tiramisu in a clear glass.

Keto Tiramisu

Shelby Law Ruttan
If you are looking for the perfect keto dessert, this keto tiramisu recipe will do the trick! Ready in just 15 minutes, this low carb take on the classic Italian dessert is sure to satisfy your sweet tooth.
4.33 from 28 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Course Desserts
Cuisine Italian
Servings 2
Calories 456 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

CAKE

MASCARPONE FILLING

Instructions
 

CAKE

  • Combine the instant coffee, boiling water and butter, and stir until the coffee has dissolved and the butter has melted.
  • In another bowl combine the sweetener, coconut flour, baking powder salt, and hazelnut flour.
  • Add the coffee mixture to the dry ingredients, then add egg and stir until the mixture is completely combined.
  • Grease a coffee mug with butter or coconut oil. Add the cake batter into the coffee mug. (You will want to make sure the coffee mug is a similar size to your serving glass)
  • Place the coffee mug in the microwave and cook on high for 1 minute.
  • Allow the cake to rest for 1-2 minutes. Then remove the cake from the mug by tipping it upside down onto a plate.
  • Set the cake aside to cool completely.

MASCARPONE FILLING

  • Separate the egg white from the yolk and place it into 2 separate bowls.
  • Whisk the egg white until it forms stiff peaks.
  • In the other bowl, combine egg yolk, vanilla, sweetener, and salt and whisk until pale in color and thick in texture.
  • Add mascarpone to the egg yolk mixture and whisk to combine.
  • Add the whipped egg whites to the mixture and fold to combine. Be careful to not knock all the air out of the egg whites.

ASSEMBLY

  • Cut the cake in half. You should end up with 2 evenly sized discs.
  • In your 2 serving glasses, place one-quarter of the mascarpone mixture into each glass
  • Place the cake discs into each glass on top of the mascarpone layer
  • Pour half a teaspoon of brandy evenly onto each cake.
  • Divide the remaining mascarpone filling evenly on top of each cake disc.
  • Using a tea strainer, lightly dust some cocoa powder on top of each tiramisu to serve.

Nutrition

Serving: 1gCalories: 456kcalCarbohydrates: 7gProtein: 12gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 257mgSodium: 406mgPotassium: 145mgFiber: 2gSugar: 1gVitamin A: 1.232IUVitamin C: 0.3mgCalcium: 239mgIron: 2mgNet Carbohydrates: 5g
Keyword Keto Tiramisu, keto tiramisu mug cake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chocolate Peanut Butter Cheesecake

by 11 Comments

This easy Chocolate Peanut Butter Cheesecake has a creamy chocolate base and a sweet, sugar-free peanut butter sauce. It's the best keto dessert for two people to share.

Chocolate Peanut Butter Cheesecake drizzled with sugar free peanut butter sauce and delicately sprinkled with chocolate shavings on a soft blue plate with purple flowers set to the side.

With only 7 net carbs per serving, this no-bake keto cheesecake is a great way to enjoy a chocolate treat. You can also freeze it and eat it like a keto ice cream cake.

[feast_advanced_jump_to]

Why You'll Love this Chocolate Peanut Butter Cheesecake

Quick and easy: since this is a no-bake recipe, you don't have to worry about using an oven or complicated steps.

Two treats in one: you can enjoy it as a creamy cheesecake or freeze it to eat like a keto ice cream cake.

Perfect for two: the small size makes it a great dessert for two people to share.

Key Ingredients for Keto Cheesecake

See the recipe card below for a full list of ingredients and instructions.

Ingredients for keto chocolate peanut butter cheesecake including cream cheese, cocoa powder, sugar-free chocolate chips, and stevia sweetener.
  • Cream cheese: this is the main base that gives the cheesecake its creamy and thick texture.
  • Heavy whipping cream: it is whipped into stiff peaks and folded in to make the filling light and fluffy.
  • Sugar-free peanut butter: adds the signature peanut butter flavor while keeping the recipe keto-friendly.
  • Baking cocoa: gives the cheesecake base its rich chocolate flavor and dark color.
  • Erythritol or Stevia: these were the two tested sugar substitutes. They provide sweetness without adding carbs.
  • Butter: used in the sauce to create a smooth, rich consistency when melted with the other ingredients.
  • Vanilla extract: enhances the flavor of the cheesecake and the peanut butter sauce.
Mixing creamy chocolate batter in a bowl with an electric hand mixer.

Ingredient Substitutions

  • Sweetener: you can use either confectioner's erythritol or stevia depending on which keto sweetener you prefer.
  • Nut butter: if you don't want to use peanut butter, you can substitute it with another natural nut butter like almond butter as long as it has no added sugars or vegetable oils.
  • Toppings: instead of chocolate shavings, you can top the cake with sugar-free chocolate chips or chopped sugar-free peanut butter cups.

Variations for Chocolate Peanut Butter Cheesecake

  • Frozen Ice Cream Cake: freeze the cheesecake for more than two hours to enjoy it as a cold keto ice cream cake.
  • Coconut Almond Twist: use almond butter instead of peanut butter and coconut or almond extract in place of vanilla extract.
  • Fruity topping: instead of chocolate shavings, go with sliced strawberries or raspberries for a fresh twist.
Removing chocolate peanut butter cheesecake from springform pan.

Top Tips for the Best Sugar-Free Cheesecake

  • Use a springform pan: a 4" springform pan is the best way to remove the cake easily without any damage.
  • Don't forget the paper: always line the bottom of your dish with parchment paper so the cheesecake doesn't stick.
  • Freeze at least 2 hours: for the best taste and texture, freeze the cake for at least 2 hours before serving.

Storage

Store this cheesecake in an airtight container. It can be stored in the in the freezer for up to 3 months. Remove for 20-40 minutes and place in the freezer prior to serving.

A small chocolate peanut butter cheesecake on a blue plate topped with peanut butter sauce and chocolate curls.

More Keto Desserts You'll Love

If you love the chocolate and peanut butter combination in this cheesecake, you will definitely enjoy these other keto-friendly desserts. Try my Keto Buckeyes, Chocolate Peanut Butter Fat Bombs, Keto Chocolate Mug Cake, and Keto Chocolate Chia Pudding.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

No Bake chocolate peanut butter cheesecake on a blue plate topped with peanut butter sauce and chocolate shavings.

Chocolate Peanut Butter Cheesecake

Shelby Law Ruttan
This easy Chocolate Peanut Butter Cheesecake is a sweet, sugar-free treat that is the best dessert for two. It features a creamy chocolate base and a smooth peanut butter sauce, and it even doubles as a no-bake keto ice cream cake.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Keto Desserts
Cuisine American
Servings 3 servings
Calories 750 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Cheesecake Base

Peanut Butter Sauce (makes 1 cup)

  • ¼ cup butter
  • ¼ cup sugar free peanut butter
  • ½ cup heavy whipping cream
  • ¼ cup water
  • 2 tablespoons erythritol , OR 3 tablespoons stevia
  • 1 teaspoon vanilla
  • Pinch pink Himalayan salt
  • Sugar free chocolate for sprinkling optional

Instructions
 

FOR THE CHEESECAKE BASE

  • Line a 4" springform pan with parchment paper.
  • Add the cream cheese, ½ cup whipping cream, peanut butter, erythritol (or stevia), cocoa, vanilla, and salt to a medium mixing bowl.
  • Beat with an electric mixer until thoroughly combined and smooth. Continue beating for about 3 minutes. This will help the sweetener dissolve nicely. There should be no bits of cream cheese showing and the batter will be smooth.
  • In a separate bowl, using a mixer beat the remaining ½ cup of whipping cream until stiff peaks form.
  • Gently fold the whipping cream into the cream cheese mixture.
  • Spread the cheesecake mixture into the lined 4" springform pan and smooth over the top with a rubber spatula.
  • Freeze for 2 hours.

FOR THE PEANUT BUTTER SAUCE:

  • Melt butter in saucepan over medium heat.
  • Add remaining ingredients and whisk until dissolved.
  • Bring sauce to a simmer and stir constantly until thickened to preferred consistency.

ASSEMBLING THE CHEESECAKE

  • If you freeze the cheesecake longer than 2 hours, allow the cake to sit on the counter for 20-30 minutes prior to decorating.
  • When pouring sauce over cake, be sure the cake has set in the freezer for two hours so the warm sauce doesn't melt the top. You must work fast when pouring, because the cold cake will harden the sauce quickly.
  • Using a measuring cup, pour about ¼ cup of the peanut butter sauce in the middle of the top of the cake. Using the flat bottom of your measuring cup, quickly spread the sauce over the entire top of the cake, allowing some to dribble down the sides for decoration.
  • While the sauce is still warm, sprinkle chocolate shavings, scrolls, chopped chocolate or chopped peanut butter cups on top. Enjoy with your honey!
  • Refreeze any leftover ice cream cake and allow to sit at room temperature for 20-40 minutes prior to serving again.

Nutrition

Calories: 750kcalCarbohydrates: 29gProtein: 11gFat: 76gSaturated Fat: 40gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 191mgSodium: 149mgPotassium: 190mgFiber: 2gSugar: 5gVitamin A: 2438IUVitamin C: 1mgCalcium: 111mgIron: 0.5mgNet Carbohydrates: 7g
Keyword Chocolate Peanut Butter Cheeseckae, Gluten-free chocolate crust, Keto Chocolate Peanut Butter Cheesecake, keto dessert for two, keto ice cream cake, Keto Peanut Butter Sauce, Low-carb frozen cheesecake, Mini Low-Carb Cheesecake, No-Bake Keto Cheesecake, Sugar-Free Chocolate Peanut Butter Dessert
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Strawberry Shortcake Dessert Shooters

by 9 Comments

These Strawberry Shortcake Dessert Shooters are the perfect little low-carb after dinner dessert recipe for two! A microwavable sponge cake is layered with mashed strawberries parfait style. Then, you add a finishing touch of whipped cream and a strawberry slice on top. These shooters make an impressive dessert that takes only minutes to make!

[Read more...]

Philly Cheesesteak Dip

by 7 Comments

Philly Cheesesteak Skillet Dip takes everything you love about the sandwich and turns it into a warm, scoopable appetizer made for sharing. Beef, peppers, onions, and cheese come together in one skillet for a dip that disappears fast.

Baked Philly Cheesesteak Dip topped with green onions, served in a cast iron skillet with pork rinds on the side.

This is one of those recipes I like to keep in my back pocket for casual get-togethers. It fits right in with dips for football season, and it ust happens to be low carb and keto friendly, which makes it easy to serve to everyone when around the table.

[feast_advanced_jump_to]

Why You'll Love Philly Cheesesteak Dip

Simple prep: Everything mixes in one bowl and bakes in the same skillet.

Low Carb: it delivers the classic cheesesteak flavor without the bread.

Game ready: this party dip with beef is ideal for football season spreads and casual gatherings.

Key Ingredients for Cheesesteak Dip

See the recipe card below for a full list of ingredients and instructions.

Ingredients for Philly Cheesesteak Skillet Dip including diced roast beef on a red plate, shredded mozzarella and provolone cheese in a white bowl, and diced green bell peppers.
  • Cooked beef: finely diced so it blends evenly into the dip. This recipe is a great way to use up any leftover roast beef.
  • Onion: adds that classic savory base.
  • Green pepper: brings mild sweetness and texture.
  • Cream cheese: makes the dip rich and creamy.
  • Mozzarella and provolone: a melty cheese blend that fits the cheesesteak theme.
  • Mayonnaise: helps bind everything together smoothly.
  • Garlic powder and cayenne pepper: adds warmth without taking over.
  • Butter: used to soften the vegetables and build flavor.

Ingredient Substitutions

  • Use cooked ground beef instead of diced beef if needed.
  • Swap yellow or red bell pepper for green for a milder bite.
  • Replace provolone with white American cheese for a softer melt.

Variations on Philly Cheesesteak Dip

  • Stir in sautéed mushrooms for a steakhouse-style version.
  • Add banana peppers for a little tang.
  • Finish under the broiler for a lightly browned top.
A mixture of shredded cheese, diced beef, and green peppers spread evenly in a black cast-iron skillet before baking.

Tips for Cast Iron Cheesesteak Dip

  • Let the cream cheese fully soften before mixing so the dip stays smsooth.
  • Dice the beef small so it spreads evenly through the beef cheese dip.
  • Serve straight from the cast iron skillet to keep it warm longer.
  • If you don't have any leftover beef roast, you can purchase deli roast beef cut on the thicker side and dice it up.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through, or microwave in short intervals, stirring halfway.

What to Serve with Philly Cheesesteak Skillet Dip

Serve this Philly Cheesesteak Dip with low carb dippers like celery sticks or pork rinds, or offer up air fryer tortilla chips or buttery garlic bread chips for scooping.

A close-up of a pork rind scooping into cheesy Philly Cheesesteak Dip topped with green onions and diced peppers.

More Keto-Friendly Appetizers & Game Day Favorites

If you enjoy hearty, shareable appetizers, you may want to try my Bacon Cheesy Bacon Dip, Spinach Artichoke Dip, Bacon Cheeseburger Dip, and for a sweet touch these Chai Spiced Nuts.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A cheesy Philly cheesesteak dip in a cast-iron skillet topped with melted provolone, browned beef, and fresh sliced green onions.

Philly Cheesesteak Dip

Shelby Law Ruttan
Enjoy all the flavors of a classic sandwich with this creamy Philly Cheesesteak Dip. Packed with tender beef, sautéed peppers, and onions in a bubbly cheese base, it's a delicious keto-friendly appetizer perfect for game day or any gathering.
5 from 3 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizers, Keto Appetizers
Cuisine American
Servings 24 Servings
Calories 166 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees
  • Have cream cheese at room temperature in a large bowl for ease in mixing.
  • In a cast iron skillet sauté the onions and peppers in butter until translucent. Add to the bowl. Stir in remaining ingredients and blend well. Taste to see if it needs any salt and pepper.
  • Add the mixture into the same skillet you sautéed the vegetables in if it is large enough and bake in the oven for 20 minutes or until hot and bubbly. Top with sliced green onions.
  • Serve warm with the dippers.

Nutrition

Serving: 2tablespoonsCalories: 166kcalCarbohydrates: 2gProtein: 9gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 44mgSodium: 176mgPotassium: 95mgFiber: 0.2gSugar: 1gVitamin A: 310IUVitamin C: 4mgCalcium: 139mgIron: 1mgNet Carbohydrates: 1g
Keyword beef cheese dip, cast iron cheesesteak dip, cheesesteak dip, keto dip recipe, low carb appetizer, party dip with beef, Philly Cheesesteak Dip
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!