Pulled Pork Breakfast Tower

*FTC Disclaimer: This BBQ sauce was sent to me free for my consideration.  This is a sponsored post.  As always, all opinions are my own.* As I mentioned in my last post, G Hughes Sugar Free is one of my favorite brands for low carb eating.  I've been purchasing their BBQ sauce for years, and love the variety of flavors they have in stores.  Typically I've purchased the honey BBQ in the past, and I don't even know that I've seen the original flavor while shopping, so I was really excited when they sent me a bottle of it to try.  At only 2g carbs per serving for every flavor, you will never again wish you could find a delicious, tangy BBQ sauce while eating low carb.  Ketchup and BBQ sauce are some of my favorite condiments, and I'm so glad there is a brand that supplies sugar free options for those of us following a low carb diet.  I came up with the idea for this recipe a long time ago, but needed to think of a way to re-create a kind of doughy base that was sturdy enough to hold [Continue reading...]

Deep Dish Breakfast Pizza

I'm sure I've said it several times before, but I really do enjoy making food that can be re-purposed for other meals later in the week.  I think that's why I love casseroles so much - leftovers last for days and are always good re-heated.  I love making a big brunch-style breakfast Sunday morning and then portioning out the leftovers for weekday breakfasts and lunches that require absolutely no effort.  This breakfast pizza is all that and more, and is another great recipe base that you can customize to you and your family's tastes.  Now that I am back in the Chicagoland area, I wanted to pay homage to my roots and try to make a low carb version of one of my favorite foods, deep dish pizza. I started by gathering my ingredients and pre-heating my oven to 350°F. I decided to use sweet Italian sausage for this recipe, but you could use mild or spicy sausage, or ground breakfast sausage, too.  I cooked the sausage in a large pan until crumbled, and then set it aside. While the [Continue reading...]

Sausage, Spinach, and Peppadew Muffins

Happy new year!  I hope you all had a wonderful holiday season and are staying warm this winter.  Last week a very exciting thing happened for Butter Is Not a Carb!  Glamour Magazine published a recipe round-up of 12 low carb recipes and featured FOUR from my blog!  I am so amazed they found my little piece of the internet, and so proud of how far this blog has come since I started it.  I took some much-needed time off but today I'm back with a simple, delicious breakfast (or anytime snack, really) muffin that will please anyone.  This is, basically, a combination of the foods I like the most, and what better way to eat them than in muffin form! I began by pre-heating my oven to 350°F and gathering the ingredients shown above. Next I sliced the chicken sausage into thin rounds.  You could use any flavor of chicken sausage (so long as it is low carb) or use pork or breakfast sausage for a higher fat content.  I love the Thin N Trim brand - all of the varieties are delicious [Continue reading...]

Breakfast Sandwiches

One of the reasons many people turn to fast food (aside from it being a quick, cheap meal) in the morning is for the breakfast sandwiches.  Obviously those quick meals are not low carb-friendly, but I am here to say you can still enjoy breakfast sandwiches while eating low carb foods.  It may not be as fast to make these and eat them fresh, but you could probably batch-cook several of the bread halves, store them in the fridge for a few days, and then put them together fresh each morning.  These are delicious and very versatile! I began by gathering my ingredients above and pre-heating the oven to 325°F. In a large mixing bowl I beat two of the eggs with the olive oil until combined.  To that I added the almond flour, coconut flour, baking powder, xanthan gum, parmesan cheese, cheddar jack cheese, salt, and pepper.  I mixed all the ingredients together until it was a dough-like consistency. I filled my Wilton Donut Pans with the dough by scooping it into a Ziploc bag, [Continue reading...]

Chocolate Chip Donuts

99% of the recipes on this blog are savory, because that's what I enjoy cooking the most.  I've never been very interested in baking aside from making cookies at Christmas.  When I saw these Wilton donut pans available on sale for Amazon Prime Day this year, I knew I had to have them, and I was so excited to incorporate them into this week's recipe.  I already have ideas swirling around in my head for future savory and sweet donuts to put on my blog, so maybe this will be the start of venturing into the world of desserts for Butter Is Not a Carb!  (I make no promises, of course.)  Back to these donuts... show me a man who doesn't love donuts and I'll show you a liar.  No just kidding, there are probably people that don't like them and that's fine, more donuts for me.  These chocolate chip donuts are dessert for breakfast, or breakfast for dessert, depending on the time of day you enjoy one (or two...). I began by pre-heating my oven to 350°F and gathering my [Continue reading...]

Breakfast Hash

Breakfast for breakfast, breakfast for brunch, breakfast for dinner... is there ever a wrong time to eat your favorite breakfast foods?  I don't think so.  This recipe is for a delicious savory hash that uses spaghetti squash in place of potatoes in order to be low carb friendly.  This makes the perfect weekday breakfast or dinner, or Sunday brunch any time of year, especially if you already have leftover squash that has already been roasted.  It only takes a few minutes to put together once the squash is cooked yet tastes delicious and is extremely filling. I began by gathering my ingredients and pre-heating the oven to 400°F. Using a large knife, I sliced the squash in half vertically, scraped out the seeds and flesh inside the center, drizzled the halves with olive oil, and then liberally sprinkled them with salt & pepper.  I flipped them over so they were cut-side down on a foil-lined baking sheet and roasted them for 40 minutes until tender.  When they are done, I [Continue reading...]

Bacon Breakfast Cups

If you know me, you know I'm not really a bacon fanatic.  *Cue horrified gasps*  I love bacon when it's paired with other things, like on a burger or in a casserole, but I really cannot just eat strips of bacon with breakfast.  I'm not sure why; I've tried numerous times to enjoy bacon by itself, but I don't think I'll ever be one of those bacon-obsessed people.  I know, I weep for me, too.  With that said, I do love eggs and cheese and spinach, so I put all of that together in an easy-to-make breakfast cup! I pre-heated the oven to 375°F and gathered my ingredients above.  Feel free to use any cheese you like - I love the spicy kick of pepper jack in this recipe.  Only four ingredients needed to make something tasty and low carb?  Yes please. Next I put 5 strips of bacon between two sheets of paper towels and microwaved them for 3 minutes.  You want to semi-cook the bacon, but also want it to still be pliable after it comes out of the microwave.  I repeated this step with an [Continue reading...]

Avocado Breakfast Pizza

Avocados + bacon + cheese + eggs + pizza.  Need I say more?  It's the best of the breakfast world combined with one of dinner's finest foods.  I will be the first to admit - this is definitely not a low calorie food, but sometimes you're in the mood to splurge for Sunday brunch or maybe you are under your daily calories and need a calorie-dense, high fat meal.  Cue this breakfast pizza.  I love everything about this because it is full of healthy fats and tastes delicious.  You could easily customize the toppings (perhaps crumbled sausage or shredded chicken in place of the bacon?) as well to make this one of your family's favorite pizzas. I began by gathering all the ingredients shown above and pre-heating my oven to 425°F. Next I prepared my pizza crust inspired by the recipe for Fathead pizza.  I microwaved the cream cheese and mozzarella cheese for 45 seconds until softened, added the almond flour, egg, salt, pepper and Italian seasoning and stirred until the ingredients [Continue reading...]

Meat Lovers Breakfast

I love new breakfast recipes, even if they don't blow my mind in their creativity.  Sometimes the basic eggs, bacon, sausage and cheese combination is too delicious to pass up, and pairing them together in a bell pepper turns out to be a real winner in the kitchen.  The great thing about this recipe, as with many others I've published, is how versatile it can be to suit your tastes.  You could make these vegetarian or add more veggies to the meat (mushrooms, zucchini, broccoli, etc.), give them a Mexican twist with salsa and sour cream or just enjoy them as-is, which is wonderful, too.  The breakfast sausage has such a distinct, zingy flavor that really brings the dish together. I started by gathering my ingredients and first pre-heating the oven to 275°F.  You'll also want to pull out your olive oil, salt and pepper for this recipe. Next I sliced the peppers in half, removed the seeds and ribs, drizzled them with olive oil and sprinkled them with salt and pepper before [Continue reading...]

Jalapeño Popper Frittata

Sunday brunch is one of the best meals of the week, especially if you can pull together some quick and easy dishes to serve your family and other guests.  I am a huge fan of "egg bakes" (as I call them) and have plenty of varieties on my website.  Today I wanted to drag out my cast iron skillet and try to create a frittata that is creamy, flavorful and easy to put together for a special weekend breakfast (or even weeknight dinner).  It's so easy to play around with the flavors of frittatas - you can throw in any proteins or veggies you want and they will be delicious, trust me! I began by gathering my ingredients and pre-heating the oven to 350°F. First I cooked the bacon in the microwave between two sheets of paper towels for 7 minutes until crispy and let them cool.  While the bacon cooked, I sliced the jalapeño in half, removed the seeds, and then diced it into small pieces.  You can leave some of the seeds in if you'd like a spicier dish (or use more jalapeños). I [Continue reading...]