I’ve been on a ketogenic diet and gluten free journey over the past two years. Y’all, journeys are tough and sometimes we fail, but we keep on trying. I’m not following a “fad diet.” The keto diet has actually been around for almost 100 years now and was created to help epilepsy sufferers. I’ve had numerous health issues and eating a low carbohydrate diet and gluten free has been positively life changing for me.
I’ve tried a lot of different recipes over the years – some good, some bad – and have complied a list of my favorites. I yhope you love these recipes as much as I do!
Sausage and Squash Casserole
2020-01-13 16:45:48
Yields 6
This is one of my favorite low carb comfort food recipes. The squash and cheese reminds me of macaroni and cheese. I buy mild or country sausage and Colby Jack cheese. The original recipe called for cheddar cheese. Use whichever cheese you prefer! You really can't go wrong.
Cook Time
30 min
Nutrition Facts
Serving Size
275g
Yields
6
Amount Per Serving
Calories 739
Calories from Fat 617
% Daily Value *
Total Fat 69g
107%
Saturated Fat 24g
122%
Trans Fat 1g
Polyunsaturated Fat 20g
Monounsaturated Fat 21g
Cholesterol 192mg
64%
Sodium 1367mg
57%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
5%
Sugars 3g
Protein 25g
Vitamin A
20%
Vitamin C
29%
Calcium
31%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 medium or 2 large summer squash, sliced and cooked
- 1 pound of sausage, browned
- 1 cup of mayonnaise
- 2 large eggs, beaten
- 1 packet of sugar substitute
- 1 t salt
- 1/2 t pepper
- 1/4 cup melted butter
- 2 cups of shredded cheese, divide in half
Instructions
- Preheat oven to 350 F. Set 1 cup of the shredded cheese to the side. In a large bowl, mix all of the other ingredients together. Spread the mixture into a 9x13 casserole dish. Top the casserole with the remaining cheese.
Columbia Mom https://columbiamom.com/
Pumpkin Roll
2020-01-13 16:48:38
Yields 12
This pumpkin roll is even better with a side of whipped cream and some pumpkin spice coffee!
Nutrition Facts
Serving Size
89g
Yields
12
Amount Per Serving
Calories 296
Calories from Fat 214
% Daily Value *
Total Fat 25g
38%
Saturated Fat 11g
57%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 116mg
39%
Sodium 225mg
9%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
2%
Sugars 4g
Protein 6g
Vitamin A
30%
Vitamin C
1%
Calcium
8%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cake
- 1 1/2 cups almond flour
- 1 t baking powder
- 1 t baking soda
- 1/8 t sea or pink salt
- 1/2 T pumpkin pie spice
- 1/2 T cinnamon
- 1/2 t all spice
- 1/4 cup sweetener of your choice
- 4 large eggs, separated
- 1/4 cup of pumpkin (fresh or canned)
- 1/4 cup unsalted butter, melted
- 1/4 cup of sour cream
- 1/4 cup unsweetened almond or coconut milk
- 1 t vanilla extract
- Parchment Paper
Cream Cheese Filling
- 8 oz. cream cheese, room temperature
- 3/4 cup of heavy whipping cream
- 1/2 t vanilla extract
- 1/8 t sweetener of choice
Cake
- Preheat oven to 325 F. Butter the sides and line the bottom of a jelly roll pan with parchment paper, set aside. In a medium bowl, add the dry ingredients and blend well with a whisk. Separate the egg yolks and add them to the dry ingredients. Add the egg whites to another medium bowl. Blend egg whites with a hand mixer until soft peaks form. Add the remaining ingredients to the dry mixture and blend well. Then fold the beaten egg whites into the batter. When the egg whites are partially folded in, taste for sweetness and add more if necessary. Continue to fold in egg whites but do not over mix the batter. Spread the batter into the prepared pan and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Flip the warm cake, right out of the oven, onto a slightly damp kitchen towel (one you have spritzed with water). Be sure the cake is on the edge of the towel. Starting at one end, carefully roll the towel and the cake up into a log. Place the cake in the refrigerator for 30-40 minutes or until completely cool.
Cream Cheese Filling
- In a medium or large bowl add the cream cheese and beat with a hand mixer until smooth. Add remaining ingredients and blend until the frosting is thick and smooth. Taste for sweetness and adjust if needed. After the cake has cooled, carefully begin to unroll it from the towel. Don't try to flatten it out as you spread the filling on the cake. There may be cracks in the cake - this is okay. Just continue to cover the cake with the filling and be sure the go over the edges. When you get closer to the inside of the roll you will have to carefully continue to fill with the filling so the cake doesn't break. Carefully start with the inside of the roll and roll the pumpkin roll back up and carefully transfer to a serving plate. (Optional) Dust the roll with a light coat of powdered sugar substitute.
Columbia Mom https://columbiamom.com/
Green Bean Casserole
2020-01-13 16:57:09
Yields 6
Yummy, yum, yum! Often times I double the recipe because the leftovers are just as good.
Nutrition Facts
Serving Size
100g
Yields
6
Amount Per Serving
Calories 177
Calories from Fat 144
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 55mg
18%
Sodium 338mg
14%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
6%
Sugars 1g
Protein 4g
Vitamin A
16%
Vitamin C
3%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups of cooked cut green beans
- 1/2 cup of heavy cream
- 4 ounces of cream cheese
- 1-2 t dried onions
- 2 T gluten free soy sauce
- pepper to taste
- 1-2 ounces of shredded mild cheddar cheese
Instructions
- Drain the green beans well and pat dry with paper towels. Too much liquid on the beans will thin the sauce. Place heavy cream and cream cheese in a pan over medium heat. Whisk until the cream cheese softens and the sauce is smooth. Add the dried onion and soy sauce. Continue to stir until the mixture thickens and coats the back of the spoon. Add the green beans and simmer, stirring often. Sauce will be very thick and cling to the green beans. If not continue to simmer and stir. Taste and add pepper to taste. Place the green beans in a small, heat proof dish. Sprinkle with cheese. Broil, watching carefully, until the cheese bubbles and turns golden.
Columbia Mom https://columbiamom.com/
Keto Eggnog
2020-01-13 16:57:09
Yields 12
If you like store bought eggnog you will definitely like this keto eggnog. You can live your best life while living a ketogenic lifestyle!
Cook Time
10 min
Nutrition Facts
Serving Size
87g
Yields
12
Amount Per Serving
Calories 203
Calories from Fat 144
% Daily Value *
Total Fat 17g
25%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 116mg
39%
Sodium 39mg
2%
Total Carbohydrates 11g
4%
Dietary Fiber 0g
0%
Sugars 9g
Protein 3g
Vitamin A
13%
Vitamin C
0%
Calcium
7%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups of heavy whipping cream
- 1 cup unsweetened vanilla almond milk
- 3/4 cup of powdered erythritol sweetener
- 4 large eggs
- 1/2 t vanilla extract
- 1/2 t ground nutmeg
- 1/2 t ground cinnamon
Instructions
- Separate the egg yolks from the whites. In a bowl, stir the egg yolks until smooth. Set aside the egg whites. Add almond milk, heavy cream (shake up the carton before you pour it), powdered erythritol, and beaten egg yolks to a saucepan, and place over medium to low heat. Stir together the ingredients until the mixture reaches 160 F, about 10 minutes, stirring constantly. The mixture should not be hot enough to simmer. Remove the saucepan from heat. Add vanilla extract, nutmeg, cinnamon, and whisk until the spices are well mixed. Let stand to cool, and then refrigerate for at least a few hours or overnight to chill.
Notes
- I never buy powdered erythritol. I measure out the granual erythritol and put it in my blender to make it powdered. I like to enjoy this at night in my living room with the Christmas lights on after my kids have gone to bed with some dark rum.
Columbia Mom https://columbiamom.com/
Pecan Pralines
2020-01-13 16:57:09
Yields 4
If you like pralines you will love this recipe! When my husband and I visit Charleston, SC we always used to get a box of pralines from Savannah's Candy Kitchen. This recipe is sugar, gluten and grain free and keto friendly.
Cook Time
10 min
Total Time
30 min
Nutrition Facts
Serving Size
52g
Yields
4
Amount Per Serving
Calories 334
Calories from Fat 308
% Daily Value *
Total Fat 36g
55%
Saturated Fat 13g
65%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Cholesterol 51mg
17%
Sodium 41mg
2%
Total Carbohydrates 4g
1%
Dietary Fiber 3g
10%
Sugars 1g
Protein 3g
Vitamin A
12%
Vitamin C
1%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup of toasted pecans
- 1/3 cup of erythritol
- 1/3 cup of butter, unsalted
- 6 T heavy cream
- 1/4 t vanilla
- 1/2 t cinnamon
- pinch of salt
Instructions
- Preheat your oven to 300 degrees and place pecans on a sheet pan. Toast for 10 minutes and set aside. In a large sauce pan over medium heat, combine sweetener, butter, cinnamon, heavy cream, and vanilla. Slowly stir until sweetener is dissolved and is a deep golden brown. Remove mixture from heat and immediately stir in the pecans and salt. Line silicone muffin cups into a muffin pan and quickly drop spoonfuls into cups. Add to freezer until firm, only about 20 minutes.
Columbia Mom https://columbiamom.com/
