Creamy chicken cooked with mushrooms, onions, garlic, lemon and tarragon, all in one skillet in less than 30 minutes! A tasty midweek dinner recipe for busy days.

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Creamy Low-Carb Tarragon Chicken

This Cozy Fall Beef Stew is perfect for a rainy day. We've got braising beef chunks cooked with tomatoes, aromatics and kohlrabi until fall apart tender.

It's a great option for batch cooking, meal prep and freezing. It's rich, creamy and packed full of flavor and protein. You can serve it with cauliflower rice, with more kohlrabi or just as it is.

Tips & Substitutions

In this hearty stew kohlrabi is your best option but it can be replaced with any of these alternatives: turnips, rutabaga (swede) or broccoli stalks. Less suitable but still delicious: cauliflower, zucchini (courgettes) or green beans.

To make this stew you will either need the Instant Pot or any pressure cooker. You could even make this stew in a Dutch oven or a slow cooker. Here are some tips.

Oven Baking

Preheat the oven to 150 °C/ 300 °F. Place all ingredients in a large baking dish (optionally you can brown the onion and meat before baking). Cover with foil or a lid and bake for 4 hours.

Add some water if needed (check half way through to ensure the haven't dried out). After 4 hours, remove the foil and increase the temperature to 200 °C/ 400 °F. Cook for another 15-20 minutes. Then, follow the instructions from step 7.

Dutch Oven

Grease a large Dutch oven (6 -quart/L or more) with ghee. Add chopped onion and cook over a medium heat for 4-5 minutes. Then add garlic and cook for a minute. Add the chopped kohlrabi, salt, pepper, paprika, allspice, bay leaves and tomatoes. Add 1 to 2 cups of water. Bring to a boil over a high heat and then turn down to low.

Cook for 4 hours, checking every hour to ensure there is enough juices. If needed, add a cup or two more water. When done, take off the heat. Optionally, crisp up in the oven preheated to 200 °C/ 400 °F for 15-20 minutes. Then, follow the instructions from step 7.

Slow Cooker

Optionally, you can brown the onion and meat before adding into the slow cooker. Place all ingredients in the slow cooker (6 -quart/L or more). Cover with a lid and cook for 3-4 hours on high or 6-8 hours on low. Optionally, crisp up in the oven preheated to 200 °C/ 400 °F for 15-20 minutes. Then, follow the instructions from step 7.

Preparation time

Hands-on:    30 minutes
Overall:      1 hour 30 minutes

Nutritional values (per serving, about 285 g/ 10 oz stew)

Total Carbs 11.1 grams
Fiber 5.6 grams
Net Carbs 5.5 grams
Protein 31.9 grams
Fat 39.7 grams
of which Saturated 18.6 grams
Energy 530 kcal
Magnesium 59 mg (15% RDA)
Potassium 991 mg (50% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (25%), fat (71%)

Ingredients (makes 8 servings)

  • 1.2 kg boneless beef such as brisket or braising steak (2.65 lb)
  • 900 g kohlrabi or turnips, peeled and diced (2 lbs)
  • 1 medium red onion, chopped (100 g/ 3.5 oz)
  • 2 tbsp ghee or avocado oil (30 ml)
  • 1 can tomatoes or chopped fresh tomatoes (400 g/ 14.1 oz)
  • 1/2 tsp ground allspice
  • 1 tbsp Hungarian paprika
  • 2 to 3 bay leaves
  • 1 tsp sea salt, or to taste
  • 1/2 tsp ground black pepper
  • 3/4 cup heavy whipping cream (180 ml/ 6 fl oz)
  • 4 tbsp chopped parsley to serve
  • Optional: cauliflower rice, to serve

Instructions

  1. Cut the beef into large 2-inch (5 cm) pieces. You can use brisket, braising or stewing steak. Season with a pinch of salt and pepper and set aside.
  2. Peel the kohlrabi (or use turnips instead of kohlrabi). Slice them into about 1/2-inch (1 cm) pieces. Chop the celery stalks. Set all the vegetables aside.
  3. Peel and dice the onion. Set your Instant Pot to Sauté and grease with ghee (you will need a 6 or 8-quart/L Instant Pot or pressure cooker). Add the onion and cook for 3 minutes, until fragrant.
  4. Add the beef chunks. Cook for 2 to 3 minutes or until browned from all sides.
  5. Add the canned tomatoes, paprika, allspice, bay leaves and sliced kohlrabi.
  6. Turn the Sauté off. Cover with a lid and set to Manual. Cook on high pressure for 45 minutes. When the program has finished, let the steam release naturally for 15-20 minutes, and then turn the valve to venting to release the remaining steam.
  7. Once cooked, remove the lid and discard the bay leaves. Use a ladle to transfer half of the juices and some of the kohlrabi pieces (no more than half) into a saucepan. Bring to a simmer over a medium-high heat and cook for a few minutes to reduce to about half of the original volume.
  8. Take off the heat and pour in the cream. Use a stick blender and process until smooth and creamy. Transfer back into the Instant Pot and stir to combine. Season with more salt and pepper, to taste.
  9. Serve immediately with freshly chopped parsley and optionally with some cooked cauliflower rice.
  10. To store, let it cool down and refrigerate for up to 5 days. For longer storage, freeze for up to 3 months.


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Cozy Fall Beef Stew

The easiest Halloween treat? Make these easy keto chocolate eyeballs in less than 20 minutes!

You can keep them plain and simple or add some berry jam for creating a "bloody" effect. Any berry jam sweetened with Allulose, stevia or Erythritol will be a great option for a low-carb diet.

Recipe Tips

I'll admit that the berry jam used to create the bloody effect is not the most creative option but it's quick and easy to use! However, if you are looking for a more authentic, spooky effect, below are some tips.

Make red white chocolate drizzle to decorate the tops. To do that, melt a small amount of white chocolate with some cacao butter or coconut oil and add a drop of red food dye. Another option would be to add a pinch of beetroot powder or pink dragonfruit powder although this would result in a pink hue. You could also use powdered freeze-dried strawberries.

For the dark chocolate layer we are using 85% dark chocolate. Alternatively you could use 90% dark chocolate or sugar-free dark chocolate like Lily's.

The milk and white chocolate chips used in this recipe are Lily's. As I found out during recipe testing, these chocolate chips tend to burn when microwaved due to a higher amount of milk solids and sweeteners compared to dark chocolate. For best results make sure to use a double boiler and add some coconut oil or cacao butter when melting and they will make the chocolate runny and easier to work with.

Remember that is you use coconut oil, you need to keep the chocolates in the fridge as they won't be room temperature stable and would melt. If you use cacao butter, the chocolates can be kept at room temperature.

Looking for More Black Halloween Treats?

You may like these Black Chocolate Hearts, Keto Chocolate & Mint Cheesecake Fluff and Spooky Chocolate Keto Chaffles which are so much fun to make with the kids!

There's more! Our recipe developer Dearna made these scary Green Cheesecake Brownies, and Naomi made these beautifully frightening Black Heart Cupcakes that are filled with vibrant red sugar-free berry jam.

Preparation time

Hands-on:    10 minutes
Overall:     20 minutes

Nutritional values (per serving, 1 eyeball)

Total Carbs 4.5 grams
Fiber 2.9 grams
Net Carbs 1.6 grams
Protein 0.8 grams
Fat 7.7 grams
of which Saturated 4.7 grams
Energy 80 kcal
Magnesium 2 mg (1% RDA)
Potassium 23 mg (1% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (4%), fat (88%)

Ingredients (makes 20 eyeballs)

Instructions

  1. For three layers you will need three types of chocolate bars or chocolate chips: 85-90% dark chocolate, sugar-free milk chocolate and sugar-free white chocolate.
  2. First, place the dark chocolate and a teaspoon of chopped cacao butter in a bowl and microwave on low until melted.
  3. For the milk and white chocolate you will need to use a different method as the milk and sweetener solids tend to burn when microwaved. Instead, melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Make sure the water doesn't touch the glass bowl — it should only be heated through the steam.
  4. Use the bottom part of a silicone cake pop mould and divide the melted dark chocolate between each of the holes. Place in the fridge or freezer for a few minutes, until set.
  5. Top with melted milk chocolate and place back to set.
  6. Finally, top with melted white chocolate and place back until fully set.
  7. Remove from the fridge and pop out of the moulds.
  8. Optionally, add some sugar-free berry jam on top just before serving. For more decorating ideas, check the recipe tips above. If using coconut oil, store in the fridge for up to 2 weeks. (Chocolate made with cacao butter can be stored at room temperature.) For longer storage freeze for up to 6 months.


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Keto Chocolate Eyeballs

This keto mug cheesecake is one of the many variations of the quickest, easiest sugar-free treats you can make. Plus it's crustless, plus it's always single or double serve so you won't have to worry about leftovers.

Recipe Tips

This simple low-carb dessert is perfect on its own or with some whipped cream on top.

There is no crust in this cheesecake recipe. If you want to can always make a simple crust from this vanilla mug cheesecake recipe.

Don't have a microwave? No problem! If you don't have a microwave or want to make more single-serve cheesecakes, you can make this in the oven. To do that you will need ovenproof ramekins. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for 20-25 minutes or until cooked in the centre. The exact time will depend on the ramekin. In general, the large the ramekin, the shorter the cooking time.

To avoid excess liquid in the cheesecake, let the berries defrost and drain the juices before adding to the cheesecake mixture. Fresh berries can used instead of frozen berries.

If you want more easy desserts prepared with no sugar and no flour, make sure to check out our keto mug cakes!

Preparation time

Hands-on:    5 minutes
Overall:     20 minutes

Nutritional values (per serving, 1 mug cake)

Total Carbs 6.1 grams
Fiber 0.7 grams
Net Carbs 5.4 grams
Protein 8.5 grams
Fat 39.2 grams
of which Saturated 24.3 grams
Energy 386 kcal
Magnesium 13 mg (3% RDA)
Potassium 168 mg (8% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (8%), fat (87%)

Ingredients (makes 2 mug cakes)

  • 1/2 cup cream cheese or mascarpone cheese (120 g/ 4.2 oz)
  • 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
  • 3 tbsp Erythritol or low-carb sweetener of choice (30 g/ 1.1 oz)
  • 1 large egg
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest or orange zest
  • 1/4 tsp sugar-free vanilla extract
  • 1/4 cup mixed frozen berries or berries of choice (38 g/ 1.3 oz)
  • 3 tbsp heavy whipping cream for topping (45 ml)

Instructions

  1. Prepare all the ingredients. You'll need two ramekins, at least 3/4 cup (180 ml) each. It will be easier to mix ingredients that are left at room temperature for a few minutes before whisking.
    Note: To avoid excess liquid in the cheesecake, let the berries defrost and drain the juices before adding to the cheesecake mixture. Fresh berries can be used instead.
  2. Place the cream cheese, whipping cream, egg, sweetener, lemon juice, lemon zest (or orange zest) and vanilla extract in a bowl. Whisk until smooth and frothy.
  3. Divide the mixture between two ramekins and add the berries. Microwave on high for 60 to 90 minutes, checking half way.
    Note: Check recipe tips above for oven baking instructions.
  4. Remove from the microwave and let the cheesecake cool down to room temperature.
  5. Whip the remaining cream. When the cheesecake has cooled, top with whipped cream.
  6. Serve or store in the fridge covered with a cling film for up to 4 days.


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Low-Carb Berry Mug Cheesecake

I love mug cakes and mug muffins. They are perfect when you don't want to make a large dessert just to satisfy a simple craving. Or maybe you don't have space in the freezer to keep any leftovers. So why not make a mug cheesecake?

This crustless keto chocolate cheesecake for two is right up my alley. It's quick, easy and uses just a few common ingredients.

Recipe Tips

This simple low-carb dessert is perfect on its own or with some whipped cream and dark chocolate shavings on top.

There is no crust in this cheesecake recipe. If you want to can always make a simple crust from this vanilla mug cheesecake recipe.

Don't have a microwave? No problem! If you don't have a microwave or want to make more single-serve cheesecakes, you can make this in the oven. To do that you will need ovenproof ramekins. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for 20-25 minutes or until cooked in the centre. The exact time will depend on the ramekin. In general, the large the ramekin, the shorter the cooking time.

Preparation time

Hands-on:    5 minutes
Overall:     20 minutes

Nutritional values (per serving, 1 mug cake)

Total Carbs 9 grams
Fiber 2.5 grams
Net Carbs 6.5 grams
Protein 9.9 grams
Fat 42.7 grams
of which Saturated 26.2 grams
Energy 423 kcal
Magnesium 49 mg (12% RDA)
Potassium 260 mg (13% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (9%), fat (85%)

Ingredients (makes 2 mug cakes)

Instructions

  1. Prepare all the ingredients. You'll need two ramekins, at least 3/4 cup (180 ml) each. It will be easier to mix ingredients that are left at room temperature for a few minutes before whisking.
  2. Place the cream cheese, whipping cream, egg, sweetener, cacao powder and vanilla extract in a bowl. Whisk until well combined.
  3. Divide the mixture between two ramekins and microwave on high for 60 to 90 minutes, checking half way.
    Note: Check recipe tips above for oven baking instructions.
  4. Remove from the microwave and let the cheesecake cool down to room temperature.
  5. Whip the remaining cream and grate the dark chocolate. When the cheesecake has cooled, top with whipped cream and grated dark chocolate.
  6. Serve or store in the fridge covered with a cling film for up to 4 days.


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Low-Carb Chocolate Mug Cheesecake

Have you ever tried Thai Chicken & Noodle Soup? This deliciously tangy, spicy and hearty soup will keep you warm on cold fall and winter days. And unlike the more traditional recipe, this low-carb soup skips the grains and uses zero-carb kelp noodles instead.

Recipe Tips

We are using bone-in, skin-on chicken thighs because they will make this soup a lot more flavorful than boneless, skinless chicken. Instead of the thighs you can use chicken carsasses like I did here.

You can even use shrimp in place of the chicken, if you like. Just add them in the last 2-3 minutes of cooking. In this variation you could either use chicken stock or fish stock instead of the water.

Don't have the Instant Pot? If you don't have an Instant Pot, simply cook this soup in any pressure cooker or on the stove.

If you're using a pressure cooker, cook the chicken on high pressure for 30 minutes. If you don't have either, you can use a large pot and simply cook the soup on the stove. The chicken will take 45 to 60 minutes to cook under a lid on medium-low heat.

Preparation time

Hands-on:    30 minutes
Overall:      2 hours

Nutritional values (per serving, 2 cups/ 480 ml)

Total Carbs 8.4 grams
Fiber 1.8 grams
Net Carbs 6.7 grams
Protein 17.9 grams
Fat 21.3 grams
of which Saturated 16.6 grams
Energy 289 kcal
Magnesium 71 mg (18% RDA)
Potassium 565 mg (28% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (25%), fat (66%)

Ingredients (makes 6 servings)

  • 450 g chicken thighs (1 lb)
  • 1.5 L water
  • 2 tbsp virgin coconut oil (30 ml)
  • 1 medium yellow onion (110 g/ 3.9 oz)
  • 4 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 small red chilli pepper
  • 1 lemongrass
  • 2 tbsp fish sauce (30 ml)
  • 1 can coconut milk (400 ml/ 13.5 fl oz)
  • 4 tbsp fresh lime juice (60 ml)
  • 1/2 tsp turmeric powder
  • 1/4 tsp black pepper
  • 1 tsp sea salt, or to taste
  • 1 1/2 cups sliced brown mushrooms or Asian mushrooms (108 g/ 3.9 oz)
  • 1 1/2 cups broccoli florets (136 g/ 4.8 oz)
  • 1 pack kelp noodles (340 g/ 12 oz)
  • 2 tbsp chopped fresh cilantro or spring onion
  • Optional to serve: fresh chillies and lime wedges

Instructions

  1. Start by making the chicken stock and cooking the chicken. Place the chicken in your Instant Pot. Add 1.5 L of water and cover with the lid. Turn the valve to Sealing and cook on the Poultry setting. Cook until the program has finished and then let the steam escape naturally.
  2. When done, use tongs to remove the chicken from the Instant Pot. Pour the stock in a saucepan and set aside. Shred the meat off the bones. Discard the skin and bones (or freeze and use to make bone broth).
    Note: Check recipe tips above if you don't have an Instant Pot.
  3. Chop the onion, garlic, ginger and chillies. Cut the lemongrass in half lengthwise. Slice the mushrooms and chop the broccoli.
  4. Wipe clean your Instant Pot to cook the aromatics. Set your Instant Pot to Sauté. Grease with olive oil and add the onion, garlic, ginger, chillies and lemongrass. Cook for 3-5 minutes.
  5. Add the fish sauce, coconut cream, lime juice, turmeric powder, black pepper, salt, mushrooms, broccoli and reserved chicken stock.
  6. Bring to a boil over a high heat. Once boiling, reduce to medium and cook for 5 to 8 minutes, until the mushrooms and broccoli are crisp-tender.
  7. Switch off the Instant Pot and add the kelp noodles and shredded chicken. Discard the lemongrass.
  8. Serve hot with freshly sliced chillies, cilantro (coriander) and lime wedges. To store, let it cool down and refrigerate for up to 4 days. This soup can also be frozen for up to 3 months.


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Low-Carb Thai Chicken Noodle Soup

I love how light this dessert is! It's not just low in carbs but also low in calories and high in protein. All without sacrificing flavor!

I used Fage 5% Greek yogurt which is very thick compared to other types and brands. In fact, it will work even with their 0% fat yogurt because it's just as thick and delicious!

Recipe Tips

This recipe is super simple. You just need yogurt, walnuts, sweetener, chocolate chips and collagen powder. The one I like most and use all the time is Perfect Keto. They have a variety of collagen powders with delicious flavors. If you want to give it a go, make sure to use my affiliate link to get 15% off!

This is how I make my Greek Yogurt slice but it's not the only way:

  • Instead of walnuts you can use pecans, almonds or pistachios. Use toasted coco nut for nut-free.
  • Instead of greek yogurt you can use coconut yogurt for dairy-free.
  • Instead of collagen powder you can use or any other protein powder such as whey or egg white protein powder.
  • Instead of 85% dark chocolate chips you can use 90% dark chocolate chips or sugar-free chocolate chips such as Lily's.
  • Finally, you can use some berries! Simply add a few raspberries, blueberries, blackberries or some sliced strawberries.

Finally, here's a tip for slicing this frozen yogurt dessert. The larger the container, the better for slicing because the layer will be more spread out and thinner.

Here I used a small container and the yogurt was too thick to cut through which means that the slice may break and crumble. What you want is a thinner layer of yogurt as that will be easier to cut or break off.

Preparation time

Hands-on:     5 minutes
Overall:     15 minutes

Nutritional values (per slice)

Total Carbs 6.7 grams
Fiber 1.3 grams
Net Carbs 5.4 grams
Protein 12.8 grams
Fat 13.7 grams
of which Saturated 6 grams
Energy 191 kcal
Magnesium 37 mg (9% RDA)
Potassium 321 mg (16% EMR)

Macronutrient ratio: Calories from carbs (11%), protein (26%), fat (63%)

Ingredients (makes 6 slices)

Instructions

  1. Mix the yogurt with the collagen powder and stir to combine. If using unsweetened collagen powder, add 2 tablespoon of Allulose syrup to the yogurt and stir. (See recipe tips for swaps.)
  2. Add the mixture to a freezer-friendly container, ideally lined with parchment paper for easy removal. Alternatively you can spread it on a baking tray lined with parchment paper. The thinner you spread it the easier it will be to slice or break off.
  3. Add walnuts (or pecans), chocolate chips and drizzle with Allulose syrup (maple or pecan flavored).
  4. Place in the freezer until fully set for 2 to 4 hours.
  5. Remove from the freezer and cut into 6 slices.
  6. Serve immediately or freeze for up to 3 months.


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Greek Yogurt Protein Slice

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