When I posted my Pumpkin Bread recipe last week, I had no idea how popular it would be. I knew my family loved it, but everyone has different tastes, so you just don’t ever know what will happen when you publish a new recipe. I’ve gotten tons of incredible feedback. Mostly, I’ve heard that it’s not eggy at all or dry like many keto breads. I thought I’d change it up a little and turn it into Pumpkin Cream Cheese Muffins. The batter is the same, but I swirled a cream cheese filling into the batter and doubled the original recipe. I love how it turned out! As I shared in the Pumpkin Bread post, any kind of recipe that I have adapted to keto/low carb is a very good replacement. However, it will never taste just like its counterpart full of white fluffy sugar and flour. Having the appropriate expectation will keep disappointment at bay. These are a really good alternative and a welcome breakfast or a sweet treat.continue reading…

I try to cook a variety of different meals and meats each week but it’s so easy to get in a rut and cook the same things over and over. While I like Pork Chops, they aren’t usually my favorite. However, this Creamy Parmesan Garlic Pork Chop recipe just might have changed my mind. It’s a one skillet meal that is ready in about twenty minutes or so. After a long day at homeschool group, it was such an easy meal and clean up was minimal. The creamy parmesan garlic sauce is absolutely amazingly rich and flavorful. I steamed fresh broccoli and made a small garden salad to eat with it for a complete meal.continue reading…

I’ve seen lots of recipes for meatballs online, but they all contain almond flour. Since my daughter is allergic to almond flour, I don’t use it in recipes that the entire family will be eating. Instead, I use coconut flour so that it is safe for her to eat as well. As a mom of four, I don’t have time to cook more than one meal at dinner.  Personally, I think meatballs are so much better after simmering in a slow cooker all day. They seem to get much more tender and flavorful.Plus, anytime I have dinner taken care of early in the day I count it a win! It seems that the entire rest of my day goes so much smoother. You can serve these BBQ Mozzarella Meatballs over zoodles or with your favorite vegetable and a garden salad. It’s such a simple keto friendly/low carb meal that the entire family can enjoy.

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BBQ Mozzarella Meatballs {Keto / Low Carb}

Serves: 6

Ingredients

• 1¼lb Ground Beef 80/20
• ½ grated parmesan cheese
• ½ cup mozzarella cheese
• 2 tablespoons coconut flour
• 2 eggs
• ¾ tsp salt
• ¾ tsp minced onion
• ¼ tsp Italian seasoning
• ¼ tsp garlic powder
• ¼ tsp black pepper
• ⅓ cup sugar-free BBQ sauce
• ½ cup beef broth
• 1 cup mozzarella cheese

Instructions

1. Combine all ingredients except the last three ingredients in a bowl and stir to combine.
2. Heat a cast iron skillet on medium on the stove.
3. Cover the bottom of the skillet with ¼ inch coconut oil.
4. When the oil gets hot, scoop meatballs with a cookie scoop into hot oil and brown.
5. Once the meatballs are browned, place in the bottom of a crock pot.
6. Pour sugar-free bbq sauce and beef broth on top on meatballs.
7. Cook on high for 2-3 hours or low 4-5.
8. Thirty minutes before serving, stir and top with 1 cup mozzarella cheese.
9. Replace the top and allow to cook the last 30 minutes on low so that the cheese will melt.
10. Serve.

3.5.3226

*I made 24 meatballs and divided each serving into 4 meatballs each.

Check out all of my Keto Recipes in my Keto Recipe Index .