Cheese Sauce


  • 1 cup heavy whipping cream
  • 1/2 shredded cheese of choice
  • 1 tsp garlic minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon black pepper


  1. In a 1 1/2 quart saucepan, heat heavy whipping cream over medium-low heat, stirring occasionally.

  2. When cream just begins to simmer, whisk in the cheese, garlic, onion powder, red pepper flakes, sea salt and black pepper. Turn heat to low.

  3. When cheese has melted, remove the sauce from the heat. Taste and adjust seasoning, if necessary. Whisk again, just prior to serving.

Recipe Notes

Serving size: about 2 tablespoons

Per serving:

Calories: 108

Fat (g): 11

Carbs (g): 1

Fiber (g): 0

Protein (g): 3

Net carbs (g): 1


Slow Cooker Mongolian Beef

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar

  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Add all ingredients to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for low 4-5 hours until cooked throughout and tender.

Low-Carb Easy Pizza Stuffed Peppers



  • 4 large bell peppers Cut in half lengthwise, seeds and ribs removed
  • 1 pound ground Italian sausage (sweet or hot)
  • 3/4 cup pizza sauce (low-carb)
  • 8 slices provolone or mozzarella cheese
  • 16 slices pepperoni


  1. Preheat oven to 375º Fahrenheit. Arrange peppers on a baking sheet. When oven is preheated, bake peppers for 10 minutes. After removing them from the oven leave it turned on for used later.

  2. While peppers are baking, heat a skillet over medium-high heat. When skillet is hot, add the ground sausage. Cook sausage until brown. Remove skillet from heat. Drain out any excess grease.

  3. Stir the pizza sauce into the sausage.

  4. Divide sausage mixture among the pepper halves.

  5. Cover each pepper half with a slice of cheese and two slices of pepperoni.

  6. Bake in preheated oven for 14-17 minutes, or until cheese is melted and slightly browned on top.

No Bake Keto Peanut Butter Chocolate Bars




For the Bars

  • 3/4 cup almond flour
  • 2 oz butter
  • 1/4 cup Truvia Sugar Blend
  • 1/2 cup peanut butter
  • Vanilla 1/2 tsp

For the Topping

  • 1/2 cup sugar-free chocolate chips


  1. Mix all the ingredients for the bars together and spread into a small 6 inch pan

  2. Melt the chocolate chips in a microwave oven for 30 seconds and stir.

  3. Add another 10 seconds if needed to melt fully.

  4. Spread the topping on top of the bars.

  5. Refrigerate for at least an hour or two until the bars thicken up. These bars definitely improve with keeping so don’t be in a huge rush to eat them.

Keto Breakfast Biscuits Stuffed with Sausage and Cheese




  • 2 ounces cream cheese
  • 2 cups mozzarella shredded
  • 2 eggs beaten
  • 1 cup almond flour
  • pinch salt & pepper
  • 2 ounces colby jack cheese thin cubes (or your choice of cheese)
  • 6 breakfast sausage patties


  1. In a microwave safe bowl, add cream cheese and mozzarella.
  2. Microwave for 30 seconds at a time until cream cheese is very soft and mozzarella starts to melt.
  3. Mix well! And by mix well I mean, stir stir stir! You want this really combined.
  4. In a small separate bowl, combine beaten egg and almond flour. Add cheese mixture and mix well, again, REALLY well.
  5. Dough may be sticky, this is ok. Dust it with additional almond flour and form into a ball. Place on plastic wrap and refrigerate until firm.
  6. Cut into sections to form 6 3″ balls, depending on the size of the sausage.
  7. Flatten dough balls, place sausage on the dough, then cheese and wrap dough around.
  8. Put the stuffed dough into a greased muffin tin.
  9. Bake for 12-15 minutes or until golden and set. Top with more mozzarella if desired.

Keto Chocolate Mousse


Servings: 4

Net carbs: 1.5g


2 oz unsalted butter

2 oz cream cheese

3 oz heavy whipping cream, whipped

1 tbsp cocoa powder

stevia, to taste


Soften butter and combine with sweetener, stirring until completely blended.

Add cream cheese; blend until smooth.

Add cocoa powder and blend completely.




  • 1/3 cup Butter (salted)
  • 3 tbsp Truvia Sugar Blend
  • 2/3 cup Heavy cream
  • 1 tsp Vanilla extract


  1. Melt the butter and Truvia Sugar Blend
    together in a medium-large saucepan over low heat. Once melted, cook for about 3-4 more minutes, stirring occasionally, until golden brown. (Watch it carefully to avoid burning.)
  • Add the cream. Bring to a gentle boil. Reduce heat to a gentle simmer. Simmer for 7-10 minutes, continuing to stir occasionally, until the mixture is a caramel color and thick enough to coat the back of a spoon. (If you have a small saucepan, or if you increase the recipe, this can take a lot longer. For example, tripling the recipe can take over 30 minutes at this step.)
  • Remove from heat. Whisk in the vanilla extract.


Sauce will thicken more as it cools. Sometimes it can harden more on the top – just stir it again if needed right before using.

Serving size: 1 tbsp

Keto Apple Crisp


If 4 small granny smith apples are used, the net carbs for 8 servings is approximately 8g per serving




  1. Preheat your oven to 400 degrees.
  2. Core, peel, and thinly slice the apples. Toss the apples with the lemon juice and 2 tsp vanilla extract. Add 2 tsp cinnamon, and nutmeg and toss again. Place in an 8×8″ baking dish.
  3. Melt the coconut oil, then mix in the almond flour, pecans, and 1 tsp cinnamon.
  4. Sprinkle over the apples, then sprinkle the remaining 1 tsp vanilla extract over everything.
  5. Bake at 400 degrees for 20 minutes covered, then another 10-20 uncovered. The apples should be somewhat soft and bubbling when it’s finished

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