Bacon and Leek Stuffed Mushrooms

It's been a minute since I've done a stuffed mushroom recipe for this blog, so I thought this would be the perfect week to post one.  Stuffed mushrooms are one of the most versatile, easy-to-put-together dishes I can think of, and they always taste great.  Practically any combination of cheese and meats or veggies work with stuffed mushrooms; previously on this blog I've posted tuna melts, asiago & rosemary, and pepperoni & cheese stuffed mushrooms, and I love all of those recipes, too!  I first stumbled upon the bacon, leek, and goat cheese combination in a non-low carb recipe for crostini, and that was the inspiration for creating the same flavors in a ketogenic-friendly dish. I began by pre-heating my oven to 350°F and gathering my ingredients shown above. Next I cleaned the mushroom caps with a damp paper towel, and gently removed the gills with a spoon.  Mushrooms are fragile so you want to be careful you do not push too hard and break the cap.  I also removed [Continue reading...]

Broccoli Alfredo Spaghetti

I'm not the only person desperately wishing it was October, am I?  Sorry to all you summer-lovers out there; I am so over this heat and humidity.  Give me 65 degrees, grey clouds, and maybe a light misty rain and I am super happy.  I think that's why I enjoy fall and winter foods (aka comfort foods) the most, but rarely want to eat them in summer when it's sweltering outside.   Even with the alfredo sauce, this recipe is much lighter than a traditional heavy pasta dish but still brings the same level of comfort, and is something I can enjoy all year round.  If you follow me on Instagram you know my obsession with roasted broccoli is real (I eat it probably 2-3 nights a week every week) so I decided to come up with a new way to incorporate it into my weekly menu. I began by gathering my ingredients and pre-heating the oven to 400°F. I split the spaghetti squash open lengthwise, removed all the seeds, drizzled with olive oil, seasoned with salt and pepper, turned it over so it [Continue reading...]

Shrimp Stacks

I've been craving sushi lately, but was not in the mood to deal with rolling seaweed.  I remembered this awesome "tuna roll" I once had at a restaurant called Yardhouse, which was like a giant deconstructed spicy tuna sushi roll.  Imagine my surprise when this showed up at the table - definitely not what I expected when ordering a spicy tuna roll, to say the least.  Since it is summer and has been absolutely sweltering here in the northeast, I did not have the desire to cook something in the oven this week, so the idea for a deconstructed low carb spicy shrimp stack was born. I started by gathering my ingredients shown above.  I love purchasing pre-cooked shrimp from the store although they typically only last a few days in the fridge.  It makes cold dishes like this so much easier than purchasing raw or frozen shrimp. Next I roughly chopped florets off a head of cauliflower and placed them into my food processor.  I ground them down until they were a rice-like consistency, [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...]

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...]

Crispy Sprouts Fritters

It's kind of a personal mission of mine to figure out every possible way I can eat Brussels sprouts.  I'm still not sure how I feel about steaming them, but I love roasting them and my Creamy Brussels Bake is always a hit, even with non-low carb eaters.  I have big ideas for future recipes using my favorite mini cabbage, but today I decided to whip up a batch of these fritters for you first.  These are extremely easy to put together but taste like you worked on them all day, and would be perfect for breakfast, appetizers, snacks, or dinner.  I love versatile meals! I started by gathering all of my ingredients for the fritters. Next I used a large, sharp knife to thinly slice each of the sprouts.  First I cut off the stems, removed the outer leaves, and then sliced the Brussels sprouts.  Since these are not being roasted, you want them to be thin so the heat from the pan makes them as tender as possible. I also finely minced some yellow onion.  You want the pieces to be [Continue reading...]

Grilled Chicken and Spicy Avocado Zoodles

Summer time usually means grilling season is upon us.  Living in an apartment, I don't have a standard grill on my balcony, however I have been utilizing my trusty George Foreman grill more and more lately.  I love how quickly it pre-heats, how fast the food cooks, and how delicious everything tastes when it's done.  Summer also means avocados are usually in their prime.  Avocados are a wonderful low carb food; although a bit high in total carbs, the fiber content and healthy fats make it a staple in the diet of many keto-ers. Combining my love for chicken and pasta inspired today's recipe, and I think it's the perfect summer low carb meal! I started by gathering my ingredients shown above.  Before making this recipe, I marinated the thin-sliced chicken breasts in a combination of 1 tablespoon olive oil and 2tsp of the spicy peri-peri sauce from Nandos.  You can use any hot sauce you have on hand.  I seasoned each piece of chicken first in salt and pepper, then dipped them into [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...]

Spinach Alfredo Pizza

It can sometimes be difficult to find LCHF-friendly vegetarian meals on the internet, and that became one of the inspirations for this dish (I mostly just love cheese and spinach, so there's that).  Sometimes I find the ketogenic diet can be kind of "meat heavy," as most people rely on fatty cuts of meat like chicken thighs and 85/15 ground beef to raise their daily fat content.  I do that as well, because it's an easy way to take in both protein and fat, but sometimes I want a meal that does not have meat but still has a high fat content.   If you follow me on Instagram you know I've been enjoying this pizza lately, so I wanted to share the recipe for it with you today! I began by pre-heating my oven to 425°F and gathering my ingredients.  Although both shredded cheeses look identical, one is mozzarella and the other is a 4-cheese blend. While the oven pre-heated, I made the dough by first melting the cream cheese and mozzarella together in a large mixing bowl in the [Continue reading...]

Salmon Cakes

I am a pretty bad foodie in that I've never really cared for salmon.  I will eat salmon sushi, but when it comes to a large fillet of salmon, I have a mental road block that goes back to one night when I under-cooked a piece of fish (while trying very hard to not over-cook it).  The health benefits of salmon, namely omega-3 fatty acids, are too important for me to swear it off forever, so in an effort to learn to love this fish, I started eating these salmon cakes for dinner.  I love the flavor of the onions and peppers (the bit of crunch is a huge plus when texture may be an issue for some) and pairing this with homemade tartar sauce makes it the perfect meal. I started by gathering my ingredients and pre-heating the oven to 400°F. When the oven was pre-heated, I seasoned the salmon with salt, pepper, and garlic powder, and separated one tablespoon of butter across both fillets.  The butter keeps the fish moist and tender while it cooks skin-side down for 15 [Continue reading...]