Low carb crackers

i make these crackers almost every week. I consider them one of my LCHF secrets. They let me snack with no guilt.  I always hated rolling out crackers, trying to get them the right thickness. It always seemed so hard and not worth the effort. This method makes it simple!

Low carb crackers

1/4 cup ground flax meal (I used golden)

1/4 cup almond flour

1/4 cup parmesan cheese

1 tbs ms dash

1 tbs reduced ketchup

3/4 cup water 

Preheat oven to 350F. Line a cookie sheet with non stick foil. Add all ingredients to a blender (I use a magic bullet). Blend for 30-40 secs.  Pour mixture out onto lined cookie sheet.  Smooth out mixture, I wet my hands and spread it out. You could use a spatula.

Optional: sprinkle top with ~1 tbs sesame seeds

Put into oven for 25mins. Take out and score into cracker sized squares with a knife. Return to the oven, turn heat down to 250F for another 20-25 mins. Remove and flip crackers. Turn heat off but leave the oven light on. Leave crackers in oven overnight. 

The oven times for this recipe are always different. Keep and eye on things. If it is still wet, don’t flip them and keep the oven on at 200F for another 30 mins. Then flip. You can speed things up at a higher temp, but they can also burn at those temps. Watch them and you can master them. 


Kefta inspired pork meatballs

i was looking for an appetizer to make for a party and was feeling a little Middle East inspired. These meatballs hit the spot perfectly. 
2 lbs regular ground pork

1-2 oz (by weight) dried mushroom 

1/4 cup heavy cream

3 cloves minced garlic

1/4 tsp all spice, ground

1/2 tsp cumin, ground

1/2 tsp cinnamon, ground

2 eggs

Salt and pepper to taste

My secret to moist meatballs or meatloaf is my soaked dried mushroom powder. Take a big handful of dried mushrooms and put them in a blender or food processor. Blend until you get “mushroom powder”. This stuff is great for a lot of things. Take the mushroom powder and add to a big bowl. Add the heavy cream and let it soak for 5 mins or so. Add the rest of your spices and eggs. Mix to combine. Then add your meat and mix. 

I use a small ice cream scoop to make my meatballs. I just scoop them on to a foil lined baking sheet. I get around 30-40 meatballs. Then o let the meatballs set in the fridge for at least 30 mins to firm up. 

Set a large frying pan on medium heat. Wet your hands slightly. Roll each meatball and add to the frying pan. Work fast so all balls cook the same amount of time. Turn the meatballs when brown on the first side, about 5-7 mins. Cool on the other side for 5 mins. I then put a cover on the pan and let the balls cook through. 

1/2 cup mayo

1/2 clove grated garlic

Juice from 1 lime

1 tbs white vinegar

Salt and pepper

5-6 drops liquid stevia 

Combine all ingredients. And serve alongside the meatballs. 


Low carb frozen cheesecake clouds

Posted this in my Instagram yesterday and got a bunch of people requesting the recipe. So here it is. Follow me on Instagram @lowcarbboy for more meal and recipe ideas.

 Low carb frozen cheesecake clouds

  • 1 block of cream cheese (250g)
  • 1/2 cup heavy cream
  • 1/2 box of sugar free jello powder (~4g) – I used lime

Make sure your cream cheese is at room temperature. Soften the cream cheese with a spoon. In a separate bowl whisk the cream until it starts the thicken. Then add the jello and continue to whisk until it becomes the consistency of soft whipped cream (not too stiff).  Add 1/3 of the cream to the cheese. Mix. Then fold in the remaining cream in two parts. Once all the cream is combined with the cream cheese line a cookie sheet with nonstick foil or parchment paper. Using a 1oz ice cream scoop, scoop out your clouds onto the cookie sheet. Freeze for at least 4 hours. Transfer to an air tight container and you have quick fatty deserts for the week (if they last that long cause I know I can’t stop eating them).


Low carb chicken cacciatore

This is a great warm comfort dish for cold winter months. Serve with a big green salad and enjoy

5 whole chicken legs (legs and thighs), skin on
2 tbs bacon grease or other oil
One package whole button mushrooms. Halved or quartered (depending on the size)
3-4 garlic cloves, smashed
2 tsp Italian seasoning 
1/4 cup vermouth
1 cup tomato purée (find lowest carb you can)
4-5 strips of bacon, cooked and chopped. 
Jalapeño peppers to taste
Salt and pepper
Divide the legs and thighs and cut 3-4 deep slits in each piece of chicken. This lets the fat render and the flavour to penetrate the chicken. Salt and pepper both sides of the chicken. 
Heat the backlog grease over medium heat in a large frying pan. Add the chicken and brown about 4-5 mins per side. Do not over crowd the pan, do in batches if necessary. 
Once the chicken is brown, move to an oven safe backing dish (~8×12). Add mushrooms and garlic to the frying pan (keep all the fat that came out of the chicken). Add a little salt and pepper to the mushrooms. Fry for 3-5 mins to collet all the brown bits from the chicken. Add the Vermouth, scrape up the bits on the bottom of the pan. Reduce vermouth for 2-3 mins then add the tomato purée. 
Transfer tomato and mushrooms mixture to the baking dish and move the chicken around to let the sauce underneath. Add the crumbled bacon and jalapeños and move to a 350F preheated oven. Bake for 1 hour, uncovered. 
Optional: if you find there is too much sauce (I did) pour most of the liquid into a sauce pan and boil to reduce by 1/2-2/3. Took me about 10 mins, stirring often to avoid burning the sauce. Return thickened sauce to the chicken and serve. I like it with a nice green salad. 

Bacon cheeseburger casserole

This was quickly thrown together without measuring. The following is my best guess but feel free to alter

2 lbs ground beef
1 tbs dried onion flakes
1 shallot, sliced
1 tsp chicken stock bouillon

Add beef to a frying and brown. Add onion flakes, shallots and chicken stock bouillon. Once cooked, remove from heat and set aside

1/2 cup mayo
1/2 cup sour cream
7-10 small gurken (sp?) pickles
2-3 tbs low sugar ketchup
2-3 cups shredded cheddar cheese

Mix sauce ingredients together and pour over ground beef. Stir to combine. Add to a greased casserole dish.

Top beef mixture with 6 processed cheese slices. (Optional… Not really that cheese was amazing!)

Crust mixture:
1 cup carbquik
1/2 cup heavy cream
1 egg
1 tsp chicken stock bouillon
1/4 – 1/2 cup water

Mix all ingredients except water. Slowly add water until you get a soft fluffy batter.

Dollop batter on top of beef and cheese. Spread out (doesn’t have to reach the edges). Sprinkle with some sesame seeds

Back casserole at 350F for 30 mins. Then turn on the broiler on high for 3-4 mins until golden brown. Let cool 10 mins before serving.



Cauliflower and ground beef stew

Comfort food at its best. With the cold weather upon us (at least in Canada) this stew really hits the spot.

Cauliflower and ground beef stew

2 tbs ghee or butter
1lb regular ground beef
1 shallot, sliced
1 tsp thyme, dried
1 tsp basil, dried
1/4 tsp red pepper flakes
1 tsp beef bouillon
1 small can (400g) tomato sauce – unsweetened
1 head cauliflower
1/2 bag coleslaw mix
Salt and pepper to taste.

Melt the ghee/butter. Fry the shallots for 2-3 mins till softened. Add beef and fry until browned. Add seasonings. Add tomato sauce and an extra can worth of water. Add cauliflower and coleslaw. Cover and summer for 30 mins or until cauliflower is soft. Remove cover and reduce until sauce is thick.



Low carb cinnamon cake

Got inspired to try and make a cinnamon roll low carb. It didn’t end up rolling but made an amazing moist and delicious cake! Whole recipe has about 4-5 g of carbs.  Made the batter in my MagicBullet, took all of 5 mins to put together, 10 mins in the oven.  Yum!

 Low Carb Cinnamon Cake



Cake Batter:

  • 2 tbs pecan flour (blended in the Magic Bullet)
  • 2 tbs almond flour
  • 2 tbs melted butter
  • 1 egg
  • 1/2 tsp stevia
  • splash of vanilla extract
  • pinch of salt

Put all ingredients in the magic bullet or blend and blend until smooth.  Transfer to a greased small loaf pan (I used tin foil shaped about the size of a loaf pan) and bake at 350F for 10 mins.  Remove and allow to cool (mostly cool, this was great warm).


Cinnamon Topping:

  • 1 tbs melted butter
  • 1 tsp cinnamon
  • 1 tbs sugar free maple syrup (I used Joseph’s)

Combine, pour over cake while cooling.  Cake should still be pretty hot when you pour this over so it soaks in.


Cream Cheese Frosting:

  • 1 heaping tbs cream cheese, softened
  • 1-2 tsp heavy cream
  • 1 tsp stevia
  • splash of vanilla extract

Combine with a whisk.


Once cake has cooled slightly and cinnamon topping has soaked in, cut in half.  Put 1/3 of the frosting on the bottom half, then stack the second half on top.  Top with the rest of the frosting and enjoy (add a pecan if you have one laying around).



Faux Mac and Cheese

Played with some cauliflower and cheese today and came up with a delicious Mac and cheese replacement.

Low Carb Faux “Mac” and Cheese – Cauliflower Mac and Cheese

Low Carb Cauliflower Mac and Cheese

1 med cauliflower, cut into florets and steamed
1 cup shredded Havarti
1 1/2 cup shredded old cheddar
3 eggs
2 tbs cream cheese
1 cup heavy cream
1 tbs Dijon mustard
Salt and pepper to taste
1 tbs fried shallots

Make sure you squeeze the excess water out of the cauliflower. Add to a bowl and cut into sort of small “macaroni-like” pieces. Combine the eggs, cream cheese, cream, mustard, salt and pepper. Add liquid to cauliflower. Add Havarti and 1 cup cheddar (reserve 1/2 cup for topping). Stir to combine. Transfer to greased casserole dish. Smooth the top and sprinkle the fried shallots and cheddar on top.

Bake at 350F for 30-40 mins until golden brown on the top. Let set 10-20 mins before slicing and eating (if you can wait. I never can).


Low carb “honey” garlic pork riblets

These riblets are amazing! Easy to make, but does take some time (1-1.5 hrs). Good with faux cauliflower rice.


Low carb honey garlic riblets

1-2 lbs pork riblets
1 can diet cola (splenda or stevia sweetened)
2 tsp minced garlic/ginger blend
1 tbs soy sauce
2 tbs white vinegar
1 tbs dried onion flakes
Salt and pepper to taste

Combine all ingredients in a med sauce pan (do not season with salt until later). Cover and simmer for 45-60mins till pork is tender. Remove cover and reduce the sauce until you have about 1/2 cup of liquid, approx another 15-20 mins. I removed the pork at this point and used a fat separator to remove the excess fat. Adjust seasoning (salt and pepper) and serve riblets with sauce.

I wanted mine to taste a little more “garlicy” so I sprinkled a little garlic powder in the sauce at the end.


Low carb mushroom stroganoff

This dish came about when I wanted to use up some mushrooms. Loved it!


Low carb mushroom stroganoff

230g (8oz) cremini mushrooms
3 tbs butter
1 small onion, sliced
1 clove garlic, sliced
Salt and pepper to taste
1 cup beef stock
1/3 cup sour cream
1 tbs cream cheese
1 tbs parsley

Fry mushrooms in butter for 5-7 mins until browned. Add a pinch of salt after 3-4 mins. Add onions and garlic and cook for another 4-6 mins until onions are soft. Deglaze with beef broth. Simmer for 5 mins until liquid is reduced by half. Remove from heat and add in sour cream and cream cheese.  The thickness or viscosity of the sauce can be adjusted by reducing further or adding water to thin it out.  I needed a little water (1-2 tbs). Garnish with parsley and serve over low carb noodles or thinly sliced zucchini “noodles”.