Monthly Archives: September 2013
Low carb and keto jalapeno popper quiche – cream cheese and jalapenos never tasted so good!
I adapted this recipe from the Closet Cooking website to reduce the amount of carbs.
Who needs crust? It was a flavorful and delicious start to the day – and I have leftovers so I don’t have to make breakfast tomorrow.
The first time I made this, I didn’t have a glass pie plate
- 1/2 cup cream cheese, room temperature (3 g. carbs)
- 3 jalapenos (one sliced, two diced) [if you’re using sliced jalapenos
from a jar – approx. 20-25] (approx. 1.5g carbs)
- 1 cup heavy cream (6.6 g carbs)
- 5 large eggs, lightly beaten (3g carbs)
- 1/2 cup cheddar cheese, grated (optional) (<1 g carbs) (save for top of quiche)
- Put the cream cheese in a microwave-safe dish and heat for 20-30 seconds
- Beat the eggs, mix in the cream, and add the softened cream cheese (I use a whisk and the cream cheese mostly mixes in)
- Add the chopped jalapenos
- Bake in a preheated 350F oven for 25-30 minutes, perhaps a bit more depending on oven and pan size (I place the glass pie plate on top of a cookie sheet for easier handling)
- Remove from oven, sprinkle on grated cheese, reheat for a minute or two until it’s melted on top
- Optional – arrange a few jalapeno slices on top for presentation
I don’t miss the crust.
Total carbs for whole pan = approximately 14 grams. There are only 1.7 grams of carbs per serving! Believe me, you’ll have at least 2 plates.
In the oblong pan
Quiche in a round pie pan
BLT in a pita goes southwest with some chipotle dressing
I was craving a BLT. I decided to recreate the sandwich without bread by eating it from a bowl, with mayo drizzled on top. However, the recipe changed as I started to experiment.
First, I microwaved some of that ready-in-a-minute bacon. I like it crisp, so I overcooked it a bit.
Then I tossed some mixed greens in a medium-sized bowl, chopped up one slice of tomato (go lightly; there are a few carbs), and threw in the bacon.
Hmmmm. What if I put it in 1/2 a low-carb pita bread?
I use Sophia’s whole wheat pocket pita. One pita is 7g, and I usually only use half.
I stuffed the mix inside the pita, and went to the fridge for some mayo…where I discovered a new dressing we love: Hidden Valley Farmhouse Southwest Chipotle.
The entire “simple BLT” idea because a southwest salad in a pita. Carb total – The pita is 3.5g, the dressing is 2g and the tomato is <1g. Total = <6.5g
Keto / low carb pizza crust – made from cream cheese
This is my all-time favorite crust. The cream cheese gives it a great flavor. It’s a very thin crust, but it’s the best one I’ve found on the keto diet. I’d love to give credit to the creator, but it was one of those low-carb recipes passed around on Facebook.
1 (8 oz) package of cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese
Preheat oven to 375.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 15-20 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Top with low-carb pizza sauce (or enchilada sauce) and toppings. Bake 12-15 minutes, until cheese is melted.