LOW CARB AND GLUTEN FREE RECIPES RECIPES

Name: Cabbage Lasagna (Keto, Low Carb, Gluten Free)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Ingredients: 1 pound green cabbage; 2 pounds grass fed ground beef; 1 tbsp avocado oil; 1 clove garlic (minced); 1/2 tsp salt; 1/2 tsp pepper; 2 cups marinara sauce (divided); 16 ounces ricotta cheese; 2 cup mozzarella (shredded, divided); 2 eggs; 1/2 tsp dried parsley; 1 tsp dried basil; 1/2 tsp oregano; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp crushed red pepper; 1/3 cup parmesan cheese (grated)

CABBAGE LASAGNA (LOW CARB, KETO, GLUTEN FREE)

Cabbage Lasagna (Low Carb, Keto, Gluten Free) image

Provided by Brenda | Sugar Free Mom

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 18

Ingredients

1 pound green cabbage
2 pounds grass fed ground beef
1 tbsp avocado oil
1 clove garlic (minced)
1/2 tsp salt
1/2 tsp pepper
2 cups marinara sauce (divided)
16 ounces ricotta cheese
2 cup mozzarella (shredded, divided)
2 eggs
1/2 tsp dried parsley
1 tsp dried basil
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp crushed red pepper
1/3 cup parmesan cheese (grated)

Steps:

Preheat oven to 375 degrees F.
Bring a large pot of water to a boil. Add salt to pot once boiling. Cut the cabbage into quarters and cut the stem off and place into boiling water. Boil for 10 minutes or until outer leaves look translucent and tender. Drain and set aside to cool.
Cook ground beef in oil in a large skillet until browned completely. Add garlic, salt and pepper and 1 cup of marinara sauce. Set aside.
In a bowl combine ricotta cheese, 1 cup mozzarella (save the other cup for topping), eggs, seasonings and parmesan. Set aside.
To assemble in a 9 by 13 casserole dish:

Nutrition Facts : ServingSize 1 serving, Calories 384 kcal, CarbohydrateContent 5 g, ProteinContent 24 g, FatContent 29 g, SaturatedFatContent 12 g, CholesterolContent 116 mg, SodiumContent 568 mg, FiberContent 1 g, SugarContent 2 g

SUGAR-FREE LEMON CREAM PIE {KETO, LOW CARB, GLUTEN FREE}

Sugar-Free Lemon Cream Pie {Keto, Low Carb, Gluten Free} image

Provided by Brenda Bennett | Sugar-Free Mom

Categories Dessert

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 13

Ingredients

1 pre-baked coconut flour pie crust
4 eggs
1/2 cup Swerve sweetener (or 1 cup sugar substitute)
1/2 cup sour cream
1/4 tsp salt
3/4 cup fresh lemon juice
1 tsp lemon liquid stevia (eliminate if not using Swerve)
Topping
1 tsp unflavored gelatin
2 tbsp water
1 1/2 cups heavy whipping cream
1 tsp vanilla liquid stevia
Optional: lemon zest over the top

Steps:

Preheat oven to 350 degrees F.
In bowl whisk together eggs, Swerve, sour cream and salt.
Slowly whisk in lemon juice and lemon stevia.
Pour filling into pre-baked pie crust.
Place pie onto a baking sheet and cover around the crust with aluminum foil.
Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
Cool pie completely before adding topping.
To make topping, place the water into a small saucepan and sprinkle over the gelatin.
Heat on low stirring constantly until gelatin is dissolved. Set aside.
Pour heavy cream into a stand mixer with vanilla stevia.
Whip until peaks form.
Slowly pour in the gelatin mixture.
Spread this over the cooled lemon pie.
Refrigerate 1 hour and up to a day, loosely covered.
Top with lemon zest if desired when serving.

Nutrition Facts : ServingSize 1 piece, Calories 271 kcal, CarbohydrateContent 8.9 g, ProteinContent 5.4 g, FatContent 23.8 g, SaturatedFatContent 13.5 g, CholesterolContent 164 mg, SodiumContent 213 mg, FiberContent 4.1 g, SugarContent 1.3 g

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