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...]

Roast Beef Pockets

Many people are extremely busy during the week and struggle to find time to make healthy meals for themselves or their family.  I'm not usually one to meal prep each week (I prefer to make everything fresh for every meal) but I knew that if I could make a low carb faux Hot Pocket, I would want to have a batch of them around for lunch or dinner throughout the week.  These handheld pockets are stuffed with delicious meat and cheese, and, once again, makes the most out of my favorite dough recipe.  The versatility of this dough is practically limitless, and I love the idea of turning it into a portable meal when there is not time to make something more elaborate. I began by gathering my ingredients and pre-heating the oven to 400°F. First I put the cream cheese, mozzarella, and cheddar jack into a large mixing bowl and melted them together in the microwave for 2 minutes.  To that I added the almond flour, coconut flour, baking powder, egg, salt, and pepper and stirred it [Continue reading...]

Cheesy Cheddar Bites

Football season is in full swing and nothing goes better with football Sundays than snacking.  It can be the downfall of many people when there are tempting snacks around the house.  I think it's important to find a variety of snacks that are easy to make and can be your go-to treats on days when you feel like grazing.  For some of us, eating our feelings is the only way to cope with our football team's current record, so it's a good idea to prepare low carb snacks that will help keep you on track.  I have some wonderful ketogenic dip recipes on my blog that I love to make for the ultimate snack, but today's cheddar bites are going to be a touchdown at your next gathering.  Not only do they make a great snack, these would be wonderful with a spaghetti squash or zoodle recipe for dinner as well. First I gathered my ingredients and pre-heated the oven to 400°F.  Chances are you already have all of these ingredients if you follow a low carb diet, which makes this recipe even [Continue reading...]

Buffalo Chicken Meatballs

Sometimes the most straight-forward, easiest recipes are the best, especially when you are looking to add a dish or two to a party or holiday menu without a whole lot of extra work.  I think meatballs are a great dish to serve to guests or even make large batches of and store for personal consumption.  They are easy to make, easy to cook, and there are so many flavor combinations that to try that you could make a new variety each week and never repeat a recipe.  So many people (myself included) love buffalo chicken and spicy foods, so I thought that would be a great recipe to bring you today. I began by gathering my ingredients shown above. Next I finely sliced the scallions into small pieces. In a large mixing bowl I combined the ground chicken, scallions, blue cheese, almond flour, egg, salt, and pepper.  I mixed everything together until thoroughly combined and let it set up in the fridge for 30 minutes or so. In a large pan I heated the olive oil over medium [Continue reading...]

Buffaflower Bites

With Memorial Day fast-approaching in the United States, I thought I'd write up a recipe for a party-friendly appetizer in case you're headed to a bbq or other gathering next weekend or really any time this summer.  Enter the Buffaflower (I may be biased, but I just really love that I came up with that name!).  Buffalo wings are a classic staple at bars, restaurants, and parties, and you can certainly make your own low carb version of those.  These Buffaflower Bites are a fun new twist on the party classic - crispy, vegetarian, easy to make and (obviously) delicious, these will win over anyone who may be a low carb naysayer or skeptical of cauliflower in general. I began by pre-heating my oven to 400°F and gathering the necessary ingredients for this recipe. Next I cut the head of cauliflower into small florets. I added the cauliflower to my food processor and pulsed until it was finely shredded.  This really only takes 5-10 seconds at most with a high-power processor; [Continue reading...]

Jalapeño Crisps

I've always been a savory carb kind of girl - bread, potatoes, and pasta - so some days when eating low carb I just miss the crunch of a potato chip.  I've seen the parmesan cheese chip recipes floating around Pinterest for some time without ever trying them, but they inspired me to create a similar recipe using havarti cheese and jalapeños.  Fair warning: these are definitely spicy, so feel free to omit the jalapeño slices or use only half of a slice per chip.  I am thrilled that there are so many creative ways to eat low carb without forfeiting certain textures or foods you already love, and so I hope you enjoy these crisps as much as I do! I started by gathering my ingredients and pre-heating the oven to 400°F.  This recipe calls for 5 peppers, but I used 6 or 7 because the ends tend to yield smaller slices, and I wanted them to be pretty uniform. Next I sliced the jalapeños into relatively thin, even slices.  You don't want these to be too thick or they won't roast [Continue reading...]

Spicy Poppin’ Meatballs

Many low carbers like to meal prep on Sundays and have foods available for breakfast, lunch and snacks (and sometimes dinner) throughout the week.  I thought I'd create a recipe that can serve as both a delicious lunch or snack option but is also easy to make before a party or holiday gathering as an appetizer.  I love how versatile meatballs are, too.  They can be as simple as eaten plain or with a dip, cut up and served on a refreshing salad, included in a zoodles dish or served inside a low carb, high fiber wrap as a tasty sandwich.  The options and flavor combinations for meatballs are really endless! I started by gathering my ingredients and pre-heating the oven to 350°F.  Prior to this photo I took pork rinds, salt and pepper and ground them in my food processor to create a breadcrumb-like texture as shown above.  This is one of my favorite low carb tricks and is a great substitution in many recipes.  Pork rinds have zero carbs and their flavor is not typically detected in [Continue reading...]

Brussels Sprouts Dip

Perhaps you need a last-minute dish to bring to your Super Bowl party tonight, or maybe you are looking for something to 'wow' that special man or woman in your life next week for Valentine's Day.  Either way, this cheesy vegetable dip will fit the bill.  It would taste great served with raw vegetables like bell pepper slices, celery, broccoli  or even cucumbers, or as pictured with pork rinds in place of tortilla chips.  One of my favorite recipes on this blog is my Creamy Brussels Bake; this dip is a variation of that recipe served up in a party-friendly form.  Are you ready for some deliciousness?  (Please read that in Hank Williams Jr.'s voice for the full effect.) I began by gathering all the ingredients shown above and pre-heating my oven to 375°F. Next I softened the cream cheese in the microwave for 35 seconds and added the sour cream, mozzarella cheese, 1/2 of the parmesan cheese, salt and whole lot of pepper to a large mixing bowl and set it aside. Then I diced [Continue reading...]

Hasselback Zucchini

I hope everyone in the US enjoyed their Thanksgiving and are ready for the holiday season.  This is the time of year that can be tricky to stick to a low carb way of eating, but I know with all the resources out there on the internet you'll be able to succeed.  I've often thought about posting a round-up of my favorite low carb blogs I've bookmarked over the last two years, but I'm not sure if my readers would be interested in that - please let me know if that's something you'd like to see in the comments!  Today's recipe would be a great easy snack or even a lowkey appetizer or Superbowl party-appropriate dish.  I love how simple it is to make yet how delicious and cheesy it is when it's done. I started by gathering my ingredients and pre-heating the oven to 400°F. I sliced the ends off the zucchini and then cut slits about 3/4 inch apart down the length of the vegetable.  It's important to cut these relatively deep in order to stuff the cheese and pepperoni in them later, [Continue reading...]

Caramelized Chorizo Dip

Now that my beloved Blackhawks have won the Stanley Cup, my sports focus is once again on the NFL and waiting for the Bears season (and Fantasy Football) to start.  Something about football reminds me of appetizers and snacks that are filling for the duration of the game.  While there are still a few months until the Monsters of the Midway take the field again, I thought I'd bring you an idea for an easy, delicious dip that will score a touchdown with all of your family and friends. I began by gathering my ingredients and pre-heating the oven to 350°F. First I sliced the yellow onion in half lengthwise and then made thin half-moon slices from each half.  Although this looks like a giant pile of onions, they will shrink significantly during the caramelization process. Next I thinly sliced the tops of green onions while I softened the cream cheese in the microwave for 30 seconds.  I added the green onions, shredded mozzarella and mayonnaise to the cream cheese, [Continue reading...]