Keto

Keto Blueberry Cobbler with Carbquik

April 4, 2021 by Stacy Craft 1 Comment

This Keto blueberry cobbler with Carbquik is going to be your go to, simple summer dessert this year.

I don’t cook a lot of the same things at my house. In fact, I often say that my tradition is never cooking the same thing twice.

Because I love to try new things, I don’t make the same cake over and over. Switching up the recipe and tweaking something here or there is just my jam.

So when I tell you that I’ve made this Keto blueberry cobbler twice in as many weeks, that should tell you something! The simple list of ingredients and shortcut help with the Carbquik makes this dessert doable on a busy weeknight!

Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.

Keto Blueberry Cobbler with Carbquik (THM S)

If you are craving a sweet cobbler dish on your low carb lifestyle, I’ve got you! This recipe is bursting with sweet blueberries that are covered in a buttery crust. Top it with a big scoop of whipped cream and your Keto dessert is served!

What You Need for the Low Carb Blueberry Dessert:

Wild Blueberries (regular will work too but I love the wild berries)
Butter
Carbquik
Unsweetened Almond Milk
Monk Fruit
Juice of half a lemon (optional)

Preparing the Cobbler

Preheat the oven to 350 degrees.

In a microwave safe bowl, melt the butter.

Add the Carbquik, almond milk and monk fruit to the melted butter and mix with a spoon until combined.

Spread the mixture into a pie plate or a 9×9 pyrex dish.

Pour the wild blueberries over the top of the mixture and spread until evenly distributed. Squeeze the juice of half a lemon over the top if desired.

Bake for about 40 minutes. You want the cobbler crust to be a golden brown and some of the blueberries will burst creating a gorgeous color.

Serving the Blueberry Treat

I call this Keto blueberry cobbler with Carbquik a dessert because that is the way that I first prepared it.

To serve as a dessert, top with some FF Reddiwhip (for a THM S treat), homemade whipped cream for Keto or with a low carb vanilla ice cream like Rebel or Halo Top.

But here is where I’m going to throw you a curve ball. Can you eat blueberry cobbler for breakfast? I think you can! Serve it with a big scoop of vanilla Two Good yogurt for some protein and call it a meal.

Is Carbquik Keto & Can I use it on THM?

According to this source, you can use Carbquik on the Keto diet. You just want to watch your serving and don’t eat this whole blueberry cobbler in one sitting!

Ok, great. But is Carbquik on plan for THM? Trim Healthy Mama admins have said that Carbquik can be used as a personal choice S on Trim Healthy Mama.

The Carbquik does not have the purist ideal ingredients that THM strives for. However, you can use it on occasion if you so choose. And it is really good so I choose to do it! (but I’m a self proclaimed THM Rebel)

Want More Keto/THM S Desserts?

Keto Peanut Butter Pie

23 Store Bought THM Desserts

Low Carb Super Simple Dippin’ Dots

Keto Blueberry Cobbler with Carbquik

Servings

Ingredients

6 tbsp Butter (melted)
1 1/4 cups Carbquik Mix
2/3 cup unsweetened almond milk
1/2 cup Monk Fruit
2 cups Wild Blueberries (fresh or frozen)
1/2 Half Lemon (juice)

Servings

Ingredients

6 tbsp Butter (melted)
1 1/4 cups Carbquik Mix
2/3 cup unsweetened almond milk
1/2 cup Monk Fruit
2 cups Wild Blueberries (fresh or frozen)
1/2 Half Lemon (juice)

Instructions

Preheat the oven to 350 degrees.
In a medium bowl, melt the butter in the microwave.
Once the butter is melted, combine it with the Carbquik, almond milk and monk fruit. Mix until combined.
Spread the mixture into the pie pan or 9x9 pan.
Top the mixture with the blueberries and spread so that they are distributed across the entire cobbler.
Top with the juice of half of a lemon if desired (optional).
Bake for 40-45 minutes until the cobbler is set and the crust is a golden brown.

Instant Pot Taco Meat – Keto/THM S

September 17, 2020 by Stacy Craft Leave a Comment

This Instant Pot taco meat is seriously the best that you will ever make! And the best part – it works for your Keto, low carb or Trim Healthy Mama lifestyle.

My goal to start using and loving my Instant Pot has slowly been becoming a reality. I’ve made chicken stock, shredded Mexican pork, sous vide eggs, southern style veggies and even some desserts.

And I’m kinda loving it. Finally! I thought it would never happen. But I keep finding myself trying to figure out another recipe to throw in my Instant Pot. I even got rid of my crock pot last week (gasp)! Ok truth be told, I dropped the lid and it broke so it wasn’t really usable anymore but I got rid of it nonetheless.

So when I was scrolling Pinterest and saw a Taco Bell style taco meat in the Instant Pot, I had to try it. I’ve been a Taco Bell fanatic for as long as I can remember and anytime someone claims a copycat recipe I’m in.

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Instant Pot Taco Meat – Keto/THM S

The pin that I saw was written at the blog The Salty Pot. I followed the directions meticulously (subbing in my own seasoning) and it turned out great! I made some small changes to the original to make it work for our family & our Trim Healthy Family lifestyle.

And I’m telling you, it is good. I don’t know if it is Taco Bell good (because can anyone ever reach that greatness??) but I think you will enjoy it. My husband claimed it to be the best taco meat that I had ever made. The cooking process really infuses the meat with the Mexican seasoning blend giving it much more flavor than letting it simmer 5 or 10 minutes on the stove.

The recipe does have a couple of steps and isn’t exactly a quick recipe. But since it is made in the Instant Pot, you can set it and forget it. It is also a great recipe to make ahead and freeze. More details on how to do that in a minute.

Step 1: Cooking the Ground Beef

You can use frozen or fresh ground beef in this step. Which is great if you are like me and forget to thaw out your meat!

Frozen Instructions: Add 2-3 lbs frozen ground beef and 1 cup of water to the Instant Pot. Seal and set manual high pressure to 30 minutes. Quick release when complete.

Fresh Instructions: Add 2-3 lbs fresh ground beef and 1 cup of water to the Instant Pot. Seal and set manual high pressure to 8 minutes for 2 lbs or 10 minutes for 3 lbs. Quick release when complete.

Step 2: Break up the Cooked Beef

Using a meat masher, break the cooked beef up into small pieces. The first key in my opinion to Taco Bell style beef is that the meat is broken up into very small pieces.

Now drain the water & grease from the beef.

Step 3: Taco Seasoning

Now it is time to season the Instant Pot taco meat. Add 1 cup of beef broth and 2 tablespoons of taco seasoning for every pound of ground beef. If you want to use a store bought packet of seasoning, that is 1 packet per pound.

If you are a Keto or Trim Healthy Mama, try this healthy homemade taco seasoning. You can make a big batch in just a couple of minutes.

Seal the pot & place on manual high pressure for 30 minutes.

Step 4: Saute if Needed

I found that if you use 3 lbs of beef, you don’t really need to do this step. There will be a small amount of liquid left but I left it so that when I warm it back from frozen, there will be a bit of liquid.

If you use only 2 pounds or want to eat right away vs. freezing, you need to get some of that liquid to evaporate. Turn the pot off & then turn it back on by pushing the saute feature. Allow the liquid to cook off for approximately 15 minutes stirring occasionally.

Step 5: Freezing

If you want to freeze the Instant Pot taco meat for an easy meal later on just let it cool after step 4. Divide it into gallon size ziplock bags in portions that meat your family’s needs.

Label your bag and lay it flat to freeze.

To reheat, thaw in fridge and warm it in a skillet or in the instant pot on the saute setting. If you got rid of most of the liquid in the original cooking process, you may want to add 1/4 a cup of beef broth when warming.

Serve the meat with your favorite taco toppings.

Make your Taco Meat Even Better!

Add Chorizo – Add a package of chorizo during step 3 to the already cooked ground beef. It really helps with flavor and consistency.
Pack it with Veggies – Also in Step 3, you can add 1/2 a bag of frozen cauliflower rice to your ground beef/chorizo mixture. The cauliflower takes on the flavor and color of the meat. Give it a good stir after the second round of pressure cooking is done to mix it all together. My 7 year old and my husband never knew it was there. And that is saying something!

More Healthy Low Carb / THM S Mexican Recipes:

30 Min Salsa Verde Chicken with Queso Cauli Rice

Keto Cheese Enchiladas (No Tortilla)

Instant Pot Shredded Mexican Pork

Low Carb Pork Belly Tacos with Siracha Mayo

Instant Pot Taco Meat - Keto/THM S

Servings

Ingredients

2-3 lbs ground beef
1 cup water
1 cup beef broth
2-3 Packets Taco Seasoning (1 pack per lb) (If using homemade, use 2 tablespoons of seasoning for each lb of beef)

Servings

Ingredients

2-3 lbs ground beef
1 cup water
1 cup beef broth
2-3 Packets Taco Seasoning (1 pack per lb) (If using homemade, use 2 tablespoons of seasoning for each lb of beef)

Instructions

Place the fresh or frozen ground beef in the instant pot with 1 cup of water.
Set Manual pressure to high, seal and cook 30 minutes if beef is frozen. Follow the same process but set the time to 8-10 minutes if the beef is fresh. (8 mins for 2 lbs, 10 mins for 3 lbs)
Quick release the pressure & break up the ground beef into small pieces.
Drain off the water and grease from the Instant Pot.
Add 1 cup of beef broth and taco seasonings to the pot.
Set manual pressure to high, seal and cook for another 30 minutes.
If you used 3 lbs of beef, most of the liquid should be absorbed after a quick release of pressure. If you used 2 lbs or have excessive liquid with 3 lbs turn on the saute feature. Saute for 10-15 minutes until most of the liquid is absorbed, stirring frequently.
To Freeze: allow the meat to cool. Separate the taco meat into portions that will feed your family and place into freezer bags. When ready to use, thaw the meat in the fridge. To warm, simply use the saute feature on the Instant Pot or add to a skillet on the stove. You may need to add 1/4 - 1/2 cup of water or beef broth while heating.

Keto Bai Mock Pina Colada

August 6, 2019 by Stacy Craft Leave a Comment

Miss your favorite cocktail on keto? You don’t have to! This Bai mock Pina Colada recipe will have you dreaming of a beach vacation from your living room couch!

Coconut flavor just tastes like the beach to me. We just got back from a great family vacation on the beautiful Florida beaches and I am missing it already.

I have been trying to stick to my food goals more closely since getting back from vacation (since I stuck to nothing while I was there).

A frozen pina colada sounded like just the cocktail to take me back down to the coast but since I’m not drinking alcohol at the moment this is a mocktail.

Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.

Keto Bai Mock Pina Colada

After the popular Keto orange creamsicle drink, I had the Bai drinks on my mind again.

This time I decided to whip out the blender and make a frozen treat to sip in this hot weather that we are having in Tennessee.

The keto Bai mock Pina Colada May not be quite as simple as the creamsicle beverage, but it isn’t complicated by any means. Only 3 ingredients and you could keep it to two if you want.

What Do I Need

For the Bai frozen beverage you need a few ingredients that you probably already have on hand!

Coconut Bai
Heavy Whipping Cream
Unsweetened Almond Milk (regular or vanilla)

If you follow Trim Healthy Mama, Bai beverages are considered on plan. For keto, the Bai is allowed in moderation according to this source.

Directions

Making the Keto Bai Mock Pina Colada is quick and easy.

In your blender, combine about a cup of ice, 1/2 of the coconut Bai (about 9 oz), 1 tablespoon of the Heavy Whipping Cream and 1 tablespoon Almond milk.

Blend, blend, blend!

Pour into a tall glass and enjoy. A shot or two of Rum would make this even better. Although liquor isn’t highly encouraged on THM, it is better to have something like this if you do choose to partake than drinking it with a sugary soda or juice.

You can find more THM Acceptable alcoholic beverages here.

Variations to the Keto Bai Mock Pina Colada

Want a Creamier Drink? Omit the almond milk & double the heavy whipping cream.
Increase the Tropical Flavor – add 4.5 oz of the Bai Coconut and 4.5 oz of a Bai Bubbles Pineapple.
Make it a THM FP – To make this a Trim Healthy Mama FP recipe, simply omit the HWC and double the almond milk.
Where’s the Rum? Feel free to add a shot to this if you prefer an alcoholic version. Obviously adding alcohol makes this less waist line friendly but it sure beats a regular, sugar filled beverage.

Want more daily inspiration? Let’s connect on Instagram! My daily Low Carb/Trim Healthy Mama Food Diary on Insta can be found here.

Keto Toffee Glazed Pecans – THM S

February 13, 2021 by Stacy Craft Leave a Comment

If you love the smell of those roasted glazed nuts at the mall but hate the sugar, you have got to make these Keto toffee glazed pecans! All the taste and none of the guilt.

The key to sticking to my low carb plan is to stay prepared for those hangry moments that happen. For me it is usually between 5 & 6 pm when I’m blankly staring into my pantry and trying to make dinner magically appear.

Starvation kicks in and I need something to snack on while dinner cooks (or while I continue to stare wishing I knew what to cook)!

Just by prepping for a few minutes a week, I set myself up for success instead of failure. I can skip the Cheetos that my kiddos love and have a couple of these deliciously decadent Keto toffee glazed pecans while I search for supper. They are also great for a sweet dessert treat after a meal too.

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Keto Toffee Glazed Pecans

These candied pecans taste like they can’t possibly be good for you! Seriously, they are that tasty.

But by creating a sugar free coating, these Keto toffee glazed pecans are completely on plan for your low carb or Trim Healthy Mama S meal.

How To Make Low Carb Candied Pecans

To make these nuts you will need the following items:

Pecan Halves
Swerve Brown Sugar
Butter
Salt

Kitchen Utensils that you will use:

Saucepan
Medium Mixing Bowl
Parchment Paper
Baking Sheet

Glazing & Roasting the Nuts

You start these Keto toffee glazed pecans on the stove and finish them in the oven to create the perfect candied coating.

And the best part is that it isn’t difficult or time consuming to make. I’ve made those recipes before that roast low and slow for an hour or so. I don’t know about you but I don’t have time for that when it comes to low carb snacks.

So these nuts are ready in just about 15 minutes start to finish.

Begin by melting the butter, Swerve and salt in a medium saucepan. Heat until the mixture begins to boil.

Once it starts boiling, set a timer for 5 minutes and stir continuously. The mixture will thicken and become syrupy.

After 5 minutes, remove from heat and mix in the pecan halves. Stir gently to ensure that all of the nuts are covered in the toffee mixture.

Spread the pecans onto a baking sheet that has been lined with parchment paper (this will make your life so much easier when it is time to clean up).

Bake in a 350 degree preheated oven for 5 minutes.

Remove the pecans and allow to cool on the counter for a few minutes. Once they have cooled slightly, move the pan to the fridge for at least an hour.

Break any large clumps of pecans apart and place in an airtight container to store.

Want More THM/Keto/Low Carb Recipes?

Keto Toffee Glazed Pecans - THM S

Servings

people

Ingredients

1 cup Butter
1 cup Swerve Brown Sugar
1/2 tsp Salt
10-12 oz Pecan Halves

Servings

people

Ingredients

1 cup Butter
1 cup Swerve Brown Sugar
1/2 tsp Salt
10-12 oz Pecan Halves

Instructions

Preheat the oven to 350 Degrees.
Melt the butter, Swerve and salt in a medium saucepan over medium heat until it starts to boil, stirring occasionally.
Once it starts to boil, set a timer for 5 minutes and stir constantly.
The mixture will bubble and start to look frothy. Continue to stir for the full five minutes. The mixture will thicken some and look syrupy.
Remove from heat and pour in the pecan halves. Coat all of the pecans.
Spread the pecans onto a baking sheet lined with parchment paper.
Place in oven for 4-5 minutes to roast the pecans.
Allow to cool on the counter top for a few minutes. Then transfer the pan to the fridge for about an hour to allow the pecans to set up.
You can then move the pecans to an airtight container or ziplock bag. They can stay on the counter for about a week.

30 Minute Keto/THM S Cheesy Salsa Chicken With Cauli Rice

June 3, 2018 by Stacy Craft 36 Comments

This Keto/THM S Cheesy Salsa Chicken With Cauli Rice will be on your table in 30 minutes.

Easy and quick are what I need these days in order to stay on track. This creamy, cheesy sauce is rich and decadent (and covers the taste of the cauliflower rice). I know this goes against the new rage of low carb cauliflower rice but I just can’t get on board , UNLESS it is covered in some cheesy goodness! I can get on board with anything that is swimming in cheese and salsa.

This cheesy salsa chicken with cauli rice meal will fit with your Keto/low carb/THM S lifestyle and is also pretty budget friendly! I made it for less than the cost of 2 value meals at a fast food restaurant.

I love this cheesy salsa chicken with cauli rice meal because you only need a few ingredients and they are all pretty shelf stable or long lasting. Pull out some frozen chicken tenderloins, riced cauliflower, a bottle of salsa verde and a block of cream cheese and you are ready to make a quick dinner that will conform with your low carb lifestyle.

Pin this recipe for later here!

Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.

30 Minute Keto/THM S Cheesy Salsa Chicken With Cauli Rice

When you start a low carb lifestyle, cauliflower rice is almost always suggested. And while it is a great way to fill up your plate and bulk up your nutrition, I didn’t love it. But I found that if I layer it in delicious cheese and spicy salsa it turns into a great base for chicken.

And now cauliflower rice finds a way to get into a bunch of my meals & I’m not sad about it! I recently made a really yummy (and totally easy) 20 minute Keto Buffalo Chicken Dip casserole that turns your favorite appetizer into an easy weeknight meal. Pin it here for later.

Cooking Directions for Keto Salsa Verde Chicken & Queso Cauliflower Rice

The first thing you want to do is make sure you have your cream cheese softening up so it will melt nicely in your sauce. Next, get your chicken tenders cooking.

I added a little pepper and some fajita seasoning that I had on hand. If you are a Trim Healthy Mama purist (I am not) you may want to ensure that it fits within the guidelines. I love the overall method of THM but I just kind of go with the flow and don’t mind an off plan ingredient here or there. You could make your own seasoning that would fit into the plan perfectly.

Get your chicken completely cooked and then remove it from the pan. Cover it with some foil if you are worried about it getting too cold but the sauce comes together pretty quickly.

Make The Cheesy Queso Sauce:

Next, you want to take your softened cream cheese and cut it into fourths. This will help it to melt a little quicker.

Now you need to add your bottle of Salsa verde. Cook it over medium-low heat until the cream cheese is completely melted.

Once the sauce comes together, add your cooked chicken back on top for a minute or two. Just make sure the sauce and chicken are warm.

While the chicken is mixing with the sauce, put your cauliflower rice in the microwave. Cook according to the directions. Then layer the cauli rice, cheesy salsa verde sauce and chicken. The result is a satisfying cheesy chicken with cauli rice meal that will make you forget about carbs!

Serve It Up:

The way that I prepared it, there was enough for a dinner and I ate the leftovers for lunch the next day. I did have a bit of unused sauce so if you added more chicken, the sauce could stretch farther since it is so rich. I have also wrapped this meal up into a green salsa queso drenched enchilada that is a family favorite! Pin it!

Cheesy Salsa Verde Chicken with Cauliflower Rice

Course

Main Dish

Cook Time

30 minutes

Servings

Ingredients

1 package chicken tenderloins
1 tbsp fajita seasoning
8 oz block of cream cheese (softened)
16 oz salsa verde
1 tbsp olive oil

Course

Main Dish

Cook Time

30 minutes

Servings

Ingredients

1 package chicken tenderloins
1 tbsp fajita seasoning
8 oz block of cream cheese (softened)
16 oz salsa verde
1 tbsp olive oil

Instructions

Heat olive oil in skillet over medium heat. Add the chicken tenders to the skillet and season with the fajita seasoning. Cook your chicken completely and remove from pan. Cover with foil to keep warm.

Cheesy Salsa Verde Sauce

Reduce heat to Medium/low.
Cut the softened cream cheese into fourths and add it to the pan.
Add the bottle of Salsa verde.
Stir occasionally until the cream cheese is completely melted and the salsa is well incorporated.
Add the chicken tenderloins on top of the completed sauce for 1-2 minutes to warm it all together.

Recipe Notes

To serve, place 1 cup cooked Cauliflower rice at the bottom of a bowl, spoon the cheesy salsa verde sauce on top of the rice and top with the desired number of chicken tenderloins.

Follow my low carb / THM food diary on Instagram!

If you like this cheesy salsa chicken with cauli rice meal, check out these other top THM/Keto recipes:

Mac and Cheese Zoodles

Keto Bacon Cheeseburger Soup

Smoked Salmon Topped Popper

Protein Packed Meat/Cheese Roll Up Salad

$5 Chicken Sausage & Vegetables Grill Meal

If you are curious about Trim Healthy Mama, read about how it helped me lose 22 lbs. postpartum here. And if you need a super easy 2 minute Keto microwave egg breakfast, find that simple scramble recipe at this link.