The Low Carb Table

Keto Breakfast Casserole

January 9th, 2023
Recipe obtained from The Diet Chef

(https://www.thedietchefs.com/keto-breakfast-casserole/)

Eggs are my all time favorite breakfast but I don’t always have time to prepare them in the morning. I love making an egg casserole (or two!) on the weekends to have prepped for an easy breakfast that I can quickly reheat on weekdays. I often double the recipe and freeze one casserole for a later time. I usually find myself adding extra veggies to the egg mix, topping with extra cheese, and always finishing it off with hot sauce.

Servings: 12

Ingredients:
- Just under 1lb. (400g) pork sausages
- ½ red bell pepper, finely diced
- ½ yellow bell pepper, finely diced
- 3 cloves of garlic, finely minced
- 6 ¾ cups (200g) fresh spinach
- 3 tbsp fresh parsley, chopped
- 10 eggs
- ¾ cups (150mL) heavy cream
- 1 ¼ cups (150g) shredded cheddar cheese
- Fresh parsley for decoration
- Olive oil
- Salt, pepper
Instructions:
1. Preheat oven to 350°F (180°C).
2. Coat the surface of a pan with olive oil and put it over medium-high heat. Add minced garlic and sausages and cook until the sausages brown.
3. Add red and yellow bell peppers and cook for a few minutes.
4. Blanch fresh spinach in salted water, drain and chop it roughly.
5. Add blanched spinach to the mixture with sausages and peppers, add chopped parsley, salt, and pepper.
6. Transfer the mixture to a baking dish.
7. Beat the eggs with a hand mixer, add heavy cream and mix well. Pour into the baking dish and place in the oven.
8. Bake for 20-25 minutes, and 5 minutes before the end, remove the baking dish from the oven, sprinkle with cheddar cheese, and return to the oven until the cheese melts.
9. Decorate with fresh parsley and serve.
Enjoy!

Beth
Baked Low Carb High Fat Oatmeal

November 5th, 2022
Adapted from AllDayIDreamAboutFood. Thank you, Toni, for sharing this website!

Great with plain Greek yogurt for added protein & probiotics or ricotta for added protein & calcium. Or with berries for extra antioxidants, fiber and Vitamin C. Stores well in the fridge and can be heated up later or eaten at room temp.

Ingredients:

1 c unsweet flaked coconut

1 c sliced almonds

Up to 1/3 c sweetener of your choice (optional)

1/4 c collagen peptides

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp salt

1/2 c unsalted butter, melted*

1/2 c heavy whipping cream*

1 large egg

1 tsp vanilla, maple or other extract

Variations:

*1/4 c ghee/butter melted with 3/4 c coconut milk can be substituted in for the butter and whipping cream

**add chia seeds or hemp hearts for added Omega 3’s

Instructions:
1. preheat oven to 325 F & grease a 1 quart ceramic baking dish.
2. In a food processor, pulse the coconut flakes and almonds until they are like flakes of oatmeal, about 3-5pulses.
3. Add and combine all the other dry ingredients in a bowl & add all the liquid ingredients until well combined.
4. Spread into the baking pan for 20-25 mins, until browned on top and only slightly jiggly.
5. Remove to cool for 10 minutes.
Slow Cooker Cilantro Lime Chicken

October 29th, 2022
Recipe obtained from Our Salty Kitchen.

Servings: 6

The best part about this recipe is the fun you can have with toppings! I love to serve in a big bowl and start with a base of cauliflower rice before adding the chicken. On top of the chicken, I add cheese, sour cream, salsa, hot sauce, avocado, and more lime. It’s delicious for leftovers as well. Enjoy! -Beth

Ingredients
- ½ c chicken broth
- ¼ c olive oil
- ¼ c lime juice
- 4 cloves garlic, peeled and smashed
- 1 jalapeno, seeded and chopped; see notes
- 1-2 tsp sea or kosher salt, see notes
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp cracked black pepper
- 2 lb boneless skinless chicken breasts
- ½ c chopped cilantro
Equipment
- Food Processor (I use a blender or my Vitamix)
- Crockpot
Instructions
- Place the chicken broth, olive oil, lime juice, garlic, jalapeno, salt, cumin, paprika, and pepper into a food processor. Blend until the garlic and jalapeno are pulverized and the sauce is well incorporated.
- Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken.
- Cover and cook on low for 8 hours for best results (or high for 4 hours).
- Using two forks, shred the chicken. Add the cilantro to the chicken, and toss again. Serve immediately (see post notes for serving suggestions). Leftovers keep in a tightly sealed container in the fridge for a week, or in the freezer for up to 2 months.
Eggplant Lasagna

October 23rd, 2022
Recipe adapted from Wholesome Yum food blog.

This tasty recipe has served as Sunday night dinner for my family of 10, meal prep for the week, and even an easy weeknight dinner.

Submitted while daydreaming of ricotta cheese by Beth.

Ingredients

ROASTED EGGPLANT:
- 20 oz Eggplant (about 1-2 depending on size; sliced lengthwise into 8 slices, about 1/4″-1/2″ thick – see notes below)
- 2 tbsp Olive oil
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
MEAT SAUCE:
- 1 tsp Olive oil
- 2 cloves Garlic (minced)
- 1 1/2 lb Ground beef
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1 1/2 cups Marinara sauce (Low sugar, like Rao’s or Primal Kitchen)
- 1 tbsp Italian seasoning
CHEESE FILLING:
- 8 oz Ricotta cheese
- 1/2 cup Grated parmesan cheese
- 1 large Egg
CHEESE TOPPING:
- 2 cups Mozzarella cheese
Instructions

ROASTED EGGPLANT
1. Preheat the oven to 400 degrees F (204 degrees C). Line and grease a baking sheet.
2. Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
3. Roast the eggplant in the oven for about 15-25 minutes, until soft. When done, remove from the oven and leave the oven on at 400 degrees F (204 degrees C).
MEAT SAUCE
1. While the eggplant is roasting, heat oil in a large pan over medium heat. Add the garlic and cook for about 1 minute, until fragrant.
2. Increase heat to medium-high and add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
3. Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes.
CHEESE FILLING
1. While the meat sauce simmers, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.
ASSEMBLY
1. Line the bottom of a 9×13 in (23×33 cm) glass or stoneware casserole dish with a single layer of roasted eggplant slices (typically 6 slices for a layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last.
2. Bake for 10-15 minutes, until the cheese on top is melted and golden.
Carmelized Onion Quiche (Fran Lee)

October 8th, 2022
Ingredients

FOR THE CRUST:

1 1/2 cups fine ground almond flour

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 cup butter, melted

FOR THE FILLING:

1/4 cup butter

2 Yellow onions thinly sliced

4 ounces Gruyere, grated

6 large eggs

2/3 cup heavy cream

1 teaspoon salt

½ tsp pepper

Equipment:

*9 inch glass pie pan

*Fry pan

*Measuring cups and spoons

Directions for crust:
1. Preheat the oven to 325F.
2. In a medium bowl, mix almond flour, garlic powder, and salt.
3. Stir in the melted butter until the dough resembles coarse crumbs.
4. Place the dough into pie pan. Press firmly into the bottom and up the sides. Use a flat-bottomed glass or measuring cup to even out the bottom of the crust. Prick the bottom of the dough all over with a fork.
5. Bake 10 to 12 minutes, until slightly puffed and just starting to brown.
6. Remove and let cool while preparing the filling.
Directions for filling:
1. In a large skillet over medium-low heat, melt the butter.
2. Add the onions and sprinkle with salt and pepper. Cook, stirring frequently, until the onions are soft and caramelized. Do not let them become crispy. This can take 20-30 minutes.
3. Pour caramelized onions over the crust and sprinkle half of the grated Gruyére cheese on top of the onions.
4. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour over the onions and cheese in the crust.
5. Sprinkle the top with the remaining shredded cheese.
6. Bake 35 to 40 minutes or until the filling is just set in the center.
7. Remove and let cool for 15 minutes before serving.
ENJOY!!!
For The Caramel Lovers

January 23rd, 2023
The First Recipe I ever made from All Day I Dream About Food was a Dulce de Leche Cheesecake and ever since I have used the website for all of my sweet cravings. Below I have shared the website’s recipe for the sugar free Dulce de Leche and the cheesecake.

*These recipes do contain erythritol and allulose so it is important to be mindful if you are sensitive to these ingredients

Sugar Free Dulce de Leche

Ingredients
- 1 ½ cups heavy whipping cream
- ⅓ cup allulose sweetener
- 3 tablespoon Swerve Brown
Instructions
- In a medium saucepan over medium heat, whisk the cream and sweeteners together.
- Bring to a strong boil, then reduce the heat and continue to simmer, whisking frequently, until caramelized and thickened, about 45 minutes. The mixture should be reduced to about 1 cup.
- Remove from heat and let cool in the pan, then transfer to a glass jar or a bowl. It will continue to thicken up as it cools.
Notes

Storage Information:

Store in a glass jar in the fridge for up to a week, as long as your ingredients are fresh.

Dulce de Leche Cheesecake

Equipment
- 1 9-inch springform pan
Ingredients

Crust
- 1 1/3 cup pecan flour (or almond flour)
- 3 tbsp chopped pecans (optional)
- 1/3 cup Swerve confectioners
- 1/4 tsp salt
- 1/4 cup butter melted
Filling
- 24 ounces cream cheese softened
- 3/4 cup Swerve Confectioners
- 1/2 cup Sugar Free Dulce de Leche
- 1/3 cup sour cream
- Pinch salt
- 3 large eggs room temperature
Topping
- 1/2 cup Sugar Free Dulce de Leche
Instructions

Crust
- Preheat the oven to 325ºF and grease a 9-inch springform pan very well. Line the bottom of the pan with a circle of parchment paper and grease the paper.
- In a large bowl, whisk together the pecan flour, chopped pecans, sweetener, and salt. Stir in the melted butter until well combined.
- Press evenly into the bottom of the prepared pan and bake 10 minutes. Remove and let cool completely. Then wrap the bottom of the pan in tin foil so that the foil reaches about halfway up the sides of the pan.
Filling
- In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener, dulce de leche, sour cream, and salt until smooth.
- Beat in the eggs one at a time until just incorporated. Make sure to scrape down the sides of the bowl and the beaters after each addition. Pour the filling over the crust and smooth the top.
- Place the whole pan inside a large roasting pan and fill with hot water to reach partway up the sides of the pan (do not allow it to go over the foil). Bring the oven back up to 325ºF if you’ve let it cool down.
- Place the roasting pan in the oven and bake 1 hour. Turn off the oven and let it sit inside for another 10 to 20 minutes. The top should feel bouncy when touched but the center should still jiggle slightly when the pan is shaken.
- Remove from the oven and then remove the cake pan from the water bath. Let cool to room temperature.
- Run a sharp knife around the inside of the pan and loosen the sides to avoid cracking. Refrigerate at least 3 hours.
Topping
- Pour another half cup of dulce de leche over the top of the cake and spread to the sides. You can cut the cake at this point, or return it to the fridge to firm up the topping.
Both recipes adapted from: https://alldayidreamaboutfood.com/
Chocolate Chia Seed Pudding (Fran Lee)

October 1st, 2022
INGREDIENTS

1 can of full fat coconut milk

½ cup of heavy whipping cream

2 tablespoons of coco powder

6 tablespoons of chia seeds

¼ cup unsweetened coconut flakes

1 tsp vanilla extract

Stevia or Swerve for sweetness to taste

Optional ingredients: add your favorite nuts, ¼ cup of hemp seeds, chocolate chips (Lily’s dark Chocolate Chips)

EQUIPMENT

Sauce pan

Whisk

Measuring cups

Measuring spoons

Small storage containers (I used small mason jars)

DIRECTIONS
1. Place coconut milk and whipping cream in a sauce pan, heat till warm
2. Add coco powder, vanilla, and Stevia/Swerve, whisk till combined, remove from heat
3. Add Chia seeds and optional ingredients
TIP—if adding chocolate chips let pudding cool before adding

TIP—Place pudding in individual serving size containers so you can grab on the go

ENJOY!!!

Equipment

Instructions

ROASTED EGGPLANT:

MEAT SAUCE:

CHEESE FILLING:

CHEESE TOPPING:

ROASTED EGGPLANT

MEAT SAUCE

CHEESE FILLING

Ingredients

Instructions

Notes

Storage Information:

Equipment

Ingredients

Crust

Filling

Topping

Instructions

Crust

Filling

Topping