LCHF Slow Cooker “Mississippi” Pot Roast

Have you ever come across that Mississippi pot roast recipe that has like 4 different packets of prepared seasoning mixes that are 90% chemicals each? Yes? Me too. I’ve even made it according to the typical recipe. (It’s very salty…) I decided to tweak it a little to get rid of the chemical packets and keep it LCHF. Give it a try!

LCHF Slow Cooker “Mississippi” Pot Roast

• 14.5 ounce can beef broth
• 2 teaspoons dried parsley
• 1 teaspoon freeze dried chives
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ¼ cup sliced pepperoncini
• 1 Tablespoon pepperoncini juice
• 1 stick butter
• 2-3 pound chuck roast

Prepare slow cooker by spraying with cooking spray, or wipe it down with oil, or butter, or whatever you have laying around that’s greasy (that’s for my friend Ollie who doesn’t have cooking spray). Pour beef broth in, then add spices, pepperoncinis, and pepperoncini juice. Give it all a mix, then add your chuck roast, and drop that stick of butter right on top. Cover and cook on low for 6-8 hours, and enjoy with some veggies and/or cauliflower mash on the side. 

 

LCHF Carnitas Casserole

LCHF Carnitas Casserole

• 2 Tablespoons olive oil
• 2 Tablespoons chipotles in adobo
• Juice of 1 lime
• 2 cloves garlic, crushed
• ½ an onion, diced
• 1 jalapeno, diced (seeds removed if you can’t handle the heat)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon chipotle powder
• 1 teaspoon chili powder
• 3 pounds carnitas
• 1 10-ounce can Rotel
• 4-ounce can chopped green chilis
• 6-8 poblano peppers, seeded and sliced
• 2 cups shredded monterey jack cheese

Combine olive oil, chipotles, lime juice, crushed garlic, onion, jalapeno, and seasonings and mix well. Add carnitas, and toss to coat. Place mixture in a slow cooker and cook on low for 6 hours.

After meat is cooked, shred it with a fork and add the can of Rotel and the chopped green chilis. 

Preheat oven to 350. Prepare a 13 x 9 inch baking pan by spraying with cooking spray. Arrange poblano slices in bottom of pan. Top with meat mixture, and then top the meat with the shredded cheese. Bake for 30 minutes or until cheese is melted and bubbly. 

Enjoy with salsa, sour cream, and guacamole! 

LCHF Loaded Cauliflower Soup

If you used to love a nice bowl of loaded baked potato soup, give this a try. I pinky promise you- it’s just as good!

LCHF Loaded Cauliflower Soup

• 4 cups chicken stock
• 1 head cauliflower, chopped
• 1 onion, diced
• 2 ribs celery, chopped
• 4 cloves garlic, crushed
• 8 ounces cream cheese, softened
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 16 ounces sharp cheddar cheese
• ¾ ounce fresh chives, chopped
• 16 ounces bacon, cooked until crispy

Bring the chicken stock to a boil, then add cauliflower, onions, celery, and garlic. Simmer until cauliflower is soft. Add cream cheese and seasonings, and process with an immersion blender until soup is smooth. Alternatively, if you don’t have an immersion blender, you can use an actual blender, after cooling the soup. Once your soup is smooth, add cheese and chives, and stir until cheese is melted. You can choose to add your bacon to the soup right away, or keep it aside to add to each serving. If you add it to the soup, it will get very soft as the soup sits, so if you’d like your bacon crispy, add it to each serving. 

Store in a tightly covered container in the refrigerator. 

LCHF Blueberry Cheesecake

Cheesecake is SO easy to make low carb! The central ingredients are all low carb, so as long as you have a great low carb sweetener, like Monkfruit sweetener (I use Lakanto, and I get it on Amazon), you’re guaranteed a decadent dessert!

This recipe requires a lot of setting time, so don’t start it in the evening. I like to set my ingredients out on the counter to come up to room temperature overnight, then make the cheesecake in the morning, so I have all day to let it set, then chill.

I chose to do this cheesecake without crust. I have played with multiple versions of a low carb cheesecake crust, and so far, I just haven’t found anything that doesn’t take away from how good the cheesecake is, so I just leave it out! I’ll keep playing and keep you posted!

LCHF Blueberry Cheesecake

Ingredients for Cheesecake

• 3 8-ounce packages of cream cheese, room temperature
• 3 large eggs, room temperature
• 1 16-ounce container of sour cream, room temperature
• 1 cup monkfruit sweetener (or your preferred low carb sweetener)
• 1 teaspoon vanilla extract

Preheat oven to 375. Prepare a 10 inch springform pan by spraying well with cooking spray. Using a stand mixer, or an electric hand mixer, beat the cream cheese until it is smooth. Add the eggs and mix until well combined. Add vanilla and sour cream. Mix well. Add monkfruit sweetener, and mix well. If you are using a stand mixer, scrape the sides down as needed to make sure all of your cheesecake ingredients are well combined. 

Pour the cheesecake mixture into the prepared pan, and place in the oven. Bake for 30 minutes, then turn the oven off. Do not open the oven door. Leave the cheesecake in the oven for another hour. After the hour has passed, open the oven door and leave the cheesecake in it for another hour. After this hour has elapsed, remove the cheesecake from the oven and set it on the counter for an hour. After this hour has passed, top the cheesecake with the blueberry mixture (recipe below), wrap it in saran wrap and place it in the refrigerator until it is chilled through. 

Ingredients for Blueberry Topping

(The ideal time to make the topping is when you have first put the cheesecake into the oven. This will give it plenty of time to chill while the cheesecake cooks and sets.)

• 11-ounce container of fresh blueberries
• ¼ cup monkfruit sweetener, or low carb sweetener of your choice
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Place blueberries and monkfruit sweetener in a medium sized saucepan over medium heat. Using a potato masher, or a fork, or whatever you have handy, mash the blueberries. Allow them to heat through, and bring just to a boil. Remove from heat and add vanilla extract and cinnamon. Allow to cool while the cheesecake finishes cooking and setting. 

 

LCHF Sausage Balls

Put a pin in this one for Christmas time, because I will say with 100% confidence, these might be better than the usual recipe we’ve all heard of that uses the baking mix and takes the strength of a UFC fighter to get mixed together. You only need the strength of a normal human to mix these ones up! For whatever reason, I craved the traditional Christmas breakfast item this week, so I went for it!

LCHF Sausage Balls

• 16 ounces bulk sausage (I like Tennessee Pride Hot)
• 16 ounces sharp cheddar cheese, shredded
• 3 eggs
• ¼ cup almond flour
• ¼ cup coconut flour
• ¼ cup ground flax seed
• 2 Tablespoons Lakanto Maple Flavored Syrup (optional)

Preheat oven to 375. Prepare muffin tins by spraying with cooking spray. To save on cleanup, you may choose to line your muffin holes with cupcake papers. This recipe requires 18 muffin holes. (Is that what we call them? Muffin holes?)

Combine all ingredients in a mixing bowl. The Lakanto Maple Flavored syrup is optional, but I love the mix of sweet and hot/savory. It’s pretty good to dip them in some when you eat them too! I buy mine on Amazon. The easiest way to mix the ingredients is to really just get in there with your hands, after washing them well. Divide mixture among prepared muffin holes (I think we’ve established that’s what we’ll call them). 

Bake for 25 minutes, then enjoy! They store well in the fridge to reheat for a quick meal at home or on the go. 

Nacho Chicken Breast

I always grill a big pack of chicken every weekend. I slice them in half to thin them out some, then pound them so they are a little thinner. I marinate them in whatever flavors I’m feeling that week. Sometimes it’s Southwest style, with olive oil, lime juice, cumin, chili powder, and chipotle, and sometimes it’s more of an Italian vibe, with olive oil, lemon juice, balsamic vinegar, oregano, and sun dried tomato. I’m a very by-the-seat-of-my-pants cook, and I encourage you to try that too! Play with your food and see what you come up with!

We use these grilled chicken breasts on salads for lunches, and as something quick to make for a lunch or dinner. I like to make a nacho style chicken breast if I’m craving those flavors- and it’s super easy! There aren’t amounts. Use as much as you like!

Nacho Chicken Breast

• 1 grilled chicken breast, sliced (It’s actually half a chicken breast, as mentioned above)
• Salsa
• Shredded Monterey Jack cheese
• Sliced jalapeños
• Diced red onion
• Sliced black olives
• Sour cream
• Avocado chunks

Preheat oven to 350. Place sliced chicken on a sprayed baking sheet. (I line mine with foil before spraying for super quick clean up). Top with salsa, cheese, jalapeños, onion, and olives. Bake at 350 for 10 minutes, or until cheese is melted. Super bonus if you get some nice crunchy pieces of cheese that have turned into a chip-like texture. Make sure you get those off the pan! Top with sour cream and avocado, and enjoy!

Cheesy Chicken and Broccoli Casserole

When you need comfort food, there is nothing like a cheesy casserole! This is a great make ahead to use all week for dinners or lunches.

Cheesy Chicken and Broccoli Casserole

• 2 broccoli crowns, chopped into bite sized pieces
• 1 cup cauliflower, riced
• ¼ cup butter
• 1 onion, diced
• 4 cloves garlic, crushed
•  ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 8 ounces cream cheese, softened
• 2 cups LCHF cream of mushroom soup (see recipe in previous post)
• 3 cups shredded cheddar cheese, ½ cup reserved
• Meat from a roasted chicken, shredded into bite sized pieces

Lightly steam broccoli and cauliflower by placing in a microwave safe dish with a tablespoon of water, covering loosely with plastic wrap, and cooking for 3 minutes. Meanwhile, melt butter in large stockpot, and saute onions and garlic until onions are translucent. Add seasonings. Add cream cheese and cook while mixing until melted and creamy. Add 2 ½ cups cheddar cheese and cream of mushroom soup. Heat and mix until cheese is melted. Add chicken and broccoli/cauliflower mixture. Mix well, and transfer to a sprayed casserole dish. Top with ½ cup shredded cheddar cheese. Bake at 350 for 30 minutes, then enjoy!

LCHF Creamy Mushroom Soup

This is another one of those things that its hard to take an appetizing photo of, but all I can say is, “Try the gray stuff. it’s delicious!” 😀 Consider using this in place of the canned condensed soup to make casseroles! You can pronounce all the ingredients!!!

LCHF Creamy Mushroom Soup

• 1 stick butter
• 1 onion, diced
• 4 cloves garlic, crushed
• ½ teaspoon xanthan gum
• 16 ounces baby bella mushrooms, sliced
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 4 cups chicken stock (I use homemade, but you do you, boo)
• 1 cup heavy cream

Melt butter in a large stockpot. Add onion, garlic, and xanthan gum. Saute until onions are translucent. Add mushrooms and seasonings, then saute, stirring frequently, until mushrooms are tender. Add chicken stock and simmer for 10 minutes. Using a blender or an immersion blender, puree the soup, then add 1 cup heavy cream. Gently heat through and enjoy!

 

LCHF Brownies

We first started our low carb lifestyle in February of 2017. I remember wanting to treat my husband and myself to something chocolatey for Valentines day, so I found a recipe for keto brownies, and whipped it up. Suffice to say, they tasted like poison, a rabid dog, and a dumpster fire had a baby. They were so gross they actually hurt my mouth, and they had the texture of burned sawdust.

Fast forward a few years, and I have experimented and played and tweaked and baked- and these brownies are so good a non-LCHF person would like them! Try them for Valentines Day and leave me a comment with what you thought!

LCHF Brownies

• 12 Tablespoons butter
• 3 squares from a 3.5 ounce bar of Lindt Excellence 90% cocoa
• ¾ cup Swerve confectioners
• ¼ cup cocoa powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ teaspoon baking powder
• ½ up almond flour
• 3 eggs

Preheat oven to 350. Spray and 8×8 baking pan with cooking spray. In a microwave safe bowl, microwave butter and dark chocolate for 1 minute. Stir well to mix and combine. Add Swerve and cocoa powder. Mix well. Add remaining ingredients and combine well. Pour into prepared pan and bake for 25 minutes. 

You can sift a little Swerve confectioners over them if you want to be fancy, which I did for the photo… but keeping it real- it’s not necessary.

LCHF Sloppy Joes

LCHF Sloppy Joes

• 1 Tablespoon olive oil
• 1 onion, diced
• 1 green pepper, diced
• 4 cloves garlic, crushed
• 2 pounds ground beef, 75% lean
• 2 Tablespoons sugar free ketchup
• 2 Tablespoons yellow mustard
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ cup crushed tomatoes
• ¼ cup Sukrin Gold (or another brown sugar style keto friendly sweetener)

Saute onion, green pepper, and garlic in olive oil until tender. Add beef and break apart while cooking until cooked through. Add remaining ingredients and combine well. Reduce heat to low and allow to simmer uncovered for about 30 minutes for flavors to meld, and for sauce to thicken. 

Serve on its own, or topped with cheddar cheese, or on top of a keto biscuit, mug muffin, or chaffle.