Zero-carb noodles served with the creamiest keto cheese sauce. An easy vegetarian keto dinner recipe in just 10 minutes!
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Fluffy keto chocolate muffins topped with silky smooth sugar-free caramel frosting. A decadent treat for any special occasion!
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These subways are made with deliciously juicy marinara meatballs which are stuffed into fluffy keto bread baguettes and topped with melty cheese. Your favorite take out made low-carb!
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Juicy chicken breasts cooked with homemade Buffalo Sauce, garlic and celery, all in one skillet and in less than 30 minutes. A quick and easy high-protein keto dinner recipe for busy weeknights.
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This delicious hot coffee beverage tastes like pumpkin spice latte but with none of the sugar. It's rich, creamy and satisfying - almost like drinkable pumpkin spiced custard!
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These cheesy baked mushrooms are the perfect keto appetizer to serve at a party, or a light lunch or dinner option.
Brown mushrooms are stuffed with herbed Manchego cheese filling and then topped with even more grated Manchego cheese. This is an easy vegetarian keto meal made with just a few common ingredients!
Love stuffed mushrooms? Make sure to check out similar recipes!
- Keto Italian Cheese Stuffed Mushrooms
- Keto Cheese-Stuffed Portobello Mushrooms
- Low-Carb Cheesy Spinach Stuffed Mushrooms
- Keto Crab Stuffed Mushrooms
Recipe Tips
If you don't have Manchego cheese, try other options such as cheddar, Comte, Gruyerre or Gouda.
You can serve 3 to 4 mushrooms as an appetizer, or 5 to 7 mushrooms as a main course alongside a simple low-carb side salad for a satisfying meal.
Instead of brown mushrooms you can use white mushrooms or Potrobello mushrooms which are also bigger so you will need just about 2 mushrooms per serving.
For extra protein you can add some sliced, crisped up bacon, sausage meat or shredded chicken. Enjoy!
Preparation time
Hands-on: 15 minutes
Overall: 30 minutesNutritional values (per serving, 6 to 7 mushrooms)
| Total Carbs | 5.5 | grams |
| Fiber | 0.8 | grams |
| Net Carbs | 4.7 | grams |
| Protein | 24.1 | grams |
| Fat | 29.5 | grams |
| of which Saturated | 16.8 | grams |
| Energy | 373 | kcal |
| Magnesium | 41 | mg (10% RDA) |
| Potassium | 595 | mg (30% EMR) |
Macronutrient ratio: Calories from carbs (5%), protein (25%), fat (70%)
Ingredients (makes 4 servings)
- 500 g brown mushrooms (24-28 cups), stems and gills removed (1.1 lb)
- 2 tbsp extra virgin olive oil (30 ml)
- 250 g soft goat's cheese or cream cheese (8.8 oz)
- 1 1/4 cups grated Manchego or Gruyerre cheese (140 g/ 5 oz)
- 1 tbsp fresh herbs such as rosemary, thyme, chives or basil, or more to taste
- pinch of sea salt and black pepper, to taste
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Pat the mushroom caps dry with a paper towel. Brush olive oil all over the mushroom caps and season with salt and pepper. Place on a lined baking tray. Bake for 10 minutes.
- Meanwhile, prepare the cheese filling. Combine the soft goat's cheese (or cream cheese), 1 cups of the grated Manchego cheese (or any hard grated cheese), chopped herbs (rosemary, thyme, chives or basil), salt and pepper. Keep a small amount of the cheese aside for topping.
- After the mushrooms have been baking for 10 minutes, remove them from the oven and stuff with the cheese filling. Top with the remaining grated Manchego cheese. Place back in the oven and bake for another 10 minutes, or until the cheese is browned and bubbly.
- Serve warm. These stuffed mushrooms can be stored in the fridge for up to 3 days.
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If you want chewy keto cookies with the perfect crunch on top, look no further. These cookies are are absolutely delicious! I started testing the first batches more than 2 years ago and recently revisited the recipe to finally end up with these amazing cookies.
We've got easy low-carb cookies packed with chunks of dark chocolate and crunchy pecans enhanced with hints of vanilla, lemon zest and flaky sea salt. Deliciously chewy cookies with no sugar and no gluten!
Recipe Tips
The chewiness comes from the additional psyllium although you could make them even chewier by swapping Allulose for the Erythritol. I'd still keep the brown sugar substitute as it ads that perfect caramel finish. Another option you could use instead of psyllium of gelatin powder (not to confuse with collagen which does not gel).
I used chopped 90% dark chocolate which is a great low-carb option. You could use 85% dark chocolate or sugar-free chocolate bar or chocolate chips.
Pecans, which can be substituted with walnuts, will add a tasty crunch. If you need to keep this recipe nut-free, use pumpkin seeds or sunflower seeds and swap ground sunflower seeds for the almond flour.
Instead of baking powder
Now a few tips for the flavor-enhancing ingredients. Instead of vanilla extract you can use 1/2 tsp vanilla bean powder, seeds from 1 vanilla bean or 1/2 tsp cinnamon. Finally, this recipe also uses fine lemon zest which can be substituted with finely grated orange peel for that perfect festive touch.
Preparation time
Hands-on: 15 minutes
Overall: 1 hourNutritional values (per cookie)
| Total Carbs | 5.9 | grams |
| Fiber | 2.8 | grams |
| Net Carbs | 3.1 | grams |
| Protein | 5.1 | grams |
| Fat | 27.5 | grams |
| of which Saturated | 10.2 | grams |
| Energy | 278 | kcal |
| Magnesium | 61 | mg (15% RDA) |
| Potassium | 204 | mg (10% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (7%), fat (89%)
Ingredients (makes 9 large cookies)
- 1 stick softened butter (115 g/ 4 oz)
- 3 tbsp granulated Erythritol or Allulose (30 g/ 1.1 oz)
- 1/4 cup brown sugar substitute such as Sukrin Gold (40 g/ 1.4 oz)
- 2 tsp sugar-free vanilla extract or 1/2 tsp vanilla bean powder
- 1 large egg
- 1 tsp fresh fine lemon zest
- 1 cup almond flour (100 g/ 3.5 oz)
- 2 tbsp coconut flour (16 g/ 0.6 oz)
- 1 tbsp psyllium husk powder (g/ oz)
- 1/2 tsp baking soda
- 1 tsp cream of tartar or apple cider vinegar
- 3/4 cup chopped 90% dark chocolate or sugar-free chocolate chips (3 oz)
- 3/4 cup chopped pecans or walnuts (75 g/ 2.7 oz)
- 1/2 to 1 tsp flaky sea salt, to sprinkle on top
Instructions
- Place softened butter, Swerve and vanilla extract into a bowl. Using an electric mixer, beat until well combined and creamy.
Note: For best results (chewier cookies), use Allulose instead of Erythritol.
- Add the egg and beat again (don't worry if it splits a little). If you are using vinegar instead of cream of tartar, add it too. Add fresh zest from half a lemon.
- In another bowl, combine the dry ingredients. Use a whisk or the hand mixer to mix the almond flour, coconut flour, psyllium powder, baking soda and cream of tartar.
- Add about half a cup of the dry mix while beating slowly, and then add all of the dry mix and beat until sticky dough forms.
- Add chopped dark (or sugar-free chocolate (or chocolate chips) and chopped pecans (or walnuts). Stir to combine with a spatula. Place the dough in the fridge for at least 30 minutes or overnight.
- Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Using a large cookie scoop or a spoon, measure out 9 cookies (about 57 g/ 2 oz each). Scoop the dough onto a tray lined with parchment paper. Leave large 7-8 cm (3 inch) gaps between each (if needed, use two baking trays).
- Using your hand, flatten the dough. Sprinkle with flaky sea salt.
- Place in the oven and bake for 10 to 12 minutes, rotating the tray halfway to ensure even baking.
- To store, keep refrigerated for up to a week, or freeze for up to 3 months.
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