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Keto Shepherds Pie

This Keto Shepherd’s Pie Recipe (a.k.a keto cottage pie) is the ultimate in low carb comfort food. Ground beef and pork, cooked with carrots, peppers, onions, garlic, and peas in a savory tomato sauce, topped with a layer of sharp cheddar cheese and finished with a layer of creamy cauliflower puree and then baked to perfection. (low carb, keto, gluten free, sugar free, diabetic friendly)

Ingredients in Keto Shepherds Pie

Ingredients all laid out in individual bowls to make a low carb and gluten free shepherds pie recipe.

Ingredients Notes

  • Meat: For this low carb shepherds pie recipe, I used a combination of beef and pork. But you can also use ground lamb, bison, sirloin, turkey, or even chicken. Or use any combination of these that sounds good to you. 

  • Vegetables: This low carb cottage pie recipe calls for carrots, peas, and red bell peppers. However, you can use any lower vegetables you may have on hand. Some of my favorites are broccoli, green beans, cauliflower, celery, mushrooms, or asparagus,

  • Worcestershire sauce: If you do not have Worcestershire sauce, you can substitute soy sauce or coconut aminos.

  • Tomato Paste: If you do not have tomato paste, you can also use ketchup.

  • Cheese: For the melty, cheesy layer on this keto shepherds pie, I used shredded sharp cheddar cheese. You could also use mozzarella, smoked gouda, provolone, or gruyere.

  • Cauliflower mash: I topped this gluten free shepherds pie with my Sour Cream and Chive Cauliflower Mash recipe, but you could also use this Creamy Cauliflower Mash, Caramelized Onion Cauliflower Mash, or Herbed Goat Cheese Cauliflower Mash.

How to Make Keto Shepherds Pie

Step by step photos of how to make low carb sour cream and chive cauliflower mash.

Step by Step Instructions

STEP 1: Fill a large saucepot with 1 inch of water and place it over high heat. Steam the cauliflower, whole and uncovered, until fork tender, about 15 minutes.

STEP 2: Once the cauliflower is finished cooking, drain the water from the pot. Leave the cauliflower in the hot pot, cover and put back on the stove. Let sit for 5 minutes to help draw out any excess moisture. This is an important step. If you skip this step, you could end up with cauliflower soup.

STEP 3: Fork mash the cauliflower in the pan.

STEP 4: Add the garlic, butter, sour cream, Parmesan cheese, chives, mustard, onion flakes, salt and pepper. Mash until the cauliflower reaches a potato-like consistency and all the ingredients are well incorporated.

Step by step directions for how to make the filling for a low carb shepherds pie.

STEP 5: Preheat the oven to 375°F. In a large skillet over medium-low heat, heat the butter and olive oil. Add the onion and garlic. Cook until the onion is translucent, and the garlic is fragrant.

STEP 6: Add the ground beef and ground pork. Cook until the meats are browned and drain any excess grease. Add the tomato paste, Worcestershire sauce, oregano, salt and pepper. Sauté for 5 minutes.

STEP 7: Add the carrots and bell pepper to the pan and sauté for 10 minutes. Then mix in the peas.

STEP 8: Transfer the meat mixture to a large casserole dish. Top with a layer of Cheddar cheese. Spoon the cauliflower mash into a large plastic zip top bag (or pastry bag). Snip off the corner and pipe a thick layer of the cauliflower mash on top of the cheese layer.Bake for 10 to 15 minutes, or until the top is golden browned and crisped up in places.fe

An enameled cast iron skillet full of shepherds pie, made with beef, veggies, tomato sauce, and topped with cauliflower mash.

Recipe Tips and Variations

  • Make ahead: The cauliflower mash and the filling can both be made ahead of time to create a shorter cook time when you are ready to assemble and bake the shepherds pie. (Try this Herbed Goat Cheese Cauliflower Mash Recipe)

  • Storage: Store leftover low carb shepherds pie in an airtight container in the refrigerator for up to 5 days. These are my favorite meal prep containers

  • Reheating: Reheat in the microwave, oven, or in a pan on the stove top.

  • Protein: In place of the ground beef or ground pork in this keto shepherds pie recipe, you could also use ground lamb, bison, sirloin, turkey, or even chicken. Or use any combination of these that sounds good to you. (More Keto Ground Beef Recipes)

  • Toppings: It is also delicious topped with some crispy fried onions. They add a pop of flavor and a nice contrasting texture. 

  • Amp up the veggies: This recipe is a great way to use up leftover vegetables, or any vegetables you have in the fridge that might have reached the “use it or lose it stage” Some of my other favorite vegetables to use are mushrooms, green beans, broccoli, celery, and Brussels sprouts. (Vegetarian Keto Recipes)

  • Use mashed potatoes: If you are not concerned with keeping things low in carbs, this is excellent topped with creamy mashed potatoes. 

An enameled cast iron skillet full of shepherds pie, made with beef, veggies, tomato sauce, and topped with cauliflower mash.

Frequently Asked Questions

What is shepherds pie?

Shepherds pie is a casserole made with a layer of meat, vegetables and sauce, topped with whipped potatoes. Or in this case, cauliflower mash to keep it low carb.

How do you make keto shepherds pie?

Turning a traditional shepherds pie recipe into a keto friendly version is as simple as using cauliflower mash on top as opposed to mashed potatoes.

An enameled cast iron skillet full of shepherds pie, made with beef, veggies, tomato sauce, and topped with cauliflower mash.

More Keto Recipes

An enameled cast iron skillet full of shepherds pie, made with beef, veggies, tomato sauce, and topped with cauliflower mash.

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

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An enameled cast iron skillet full of shepherds pie, made with beef, veggies, tomato sauce, and topped with cauliflower mash.

Keto Shepherds Pie


  • Author:     Kyndra Holley

  • Total Time:     55 minutes

  • Yield:     6 servings

  • Diet:     Gluten Free


Print Recipe


Pin Recipe

Description

This Keto Shepherd’s Pie Recipe (a.k.a keto cottage pie) is the ultimate in low carb comfort food. Ground beef and pork, cooked with carrots, peppers, onions, garlic, and peas in a savory tomato sauce, topped with a layer of sharp cheddar cheese and finished with a layer of creamy cauliflower puree and then baked to perfection. (low carb, keto, gluten free, sugar free, diabetic friendly)

Ingredients


Units

For the Shepherds Pie Filling

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 8 ounces ground pork
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • Sea salt and black pepper
  • ½ cup diced carrots
  • ½ cup frozen peas
  • ½ cup diced red bell pepper
  • ¾ cup shredded sharp cheddar cheese

For the Sour Cream and Onion Cauliflower Mash Topping

  • 1 large head cauliflower, cleaned and trimmed
  • 3 cloves garlic, minced
  • ¼ cup butter (½ stick)
  • ¾ cup sour cream
  • ¾ cup finely grated Parmesan cheese, grated
  • ¼ cup chopped fresh chives
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dried minced onion
  • Sea salt and black pepper, to taste

Instructions

For the Cauliflower Mash

  1. Fill a large saucepot with 1 inch of water and place it over high heat. Steam the cauliflower, whole and uncovered, until fork tender, about 15 minutes.
  2. Once the cauliflower is finished cooking, drain the water from the pot. Leave the cauliflower in the hot pot, cover and put back on the stove. Let sit for 5 minutes to help draw out any excess moisture. This is an important step. If you skip this step, you could end up with cauliflower soup.
  3. Fork mash the cauliflower in the pan. Add the garlic, butter, sour cream, Parmesan cheese, chives, mustard, onion flakes, salt and pepper. Mash until the cauliflower reaches a potato-like consistency and all the ingredients are well incorporated.

For the Filling and Assembling

  1. Preheat the oven to 375°F.
  2. In a large skillet over medium-low heat, heat the butter and olive oil. Add the onion and garlic. Cook until the onion is translucent, and the garlic is fragrant.
  3. Add the ground beef and ground pork. Cook until the meats are browned and drain any excess grease. Add the tomato paste, Worcestershire sauce, oregano, salt and pepper. Sauté for 5 minutes.
  4. Add the carrots and bell pepper to the pan and sauté for 10 minutes. Then mix in the peas.
  5. Transfer the meat mixture to a large casserole dish. Top with a layer of Cheddar cheese.
  6. Spoon the cauliflower mash into a large plastic zip top bag (or pastry bag). Snip off the corner and pipe a thick layer of the cauliflower mash on top of the cheese layer.
  7. Bake for 10 to 15 minutes, or until the top is golden browned and crisped up in places.

Notes

  • Make ahead: The cauliflower mash and the filling can both be made ahead of time to create a shorter cook time when you are ready to assemble and bake the shepherds pie.
  • Storage: Store leftovers in the refrigerator in an airtight container for up to 5 days.
  • Reheating: Reheat in the microwave, oven, or in a pan on the stove top.
  • Protein: In place of the ground beef or ground pork in this keto shepherds pie recipe, you could also use ground lamb, bison, sirloin, turkey, or even chicken. Or use any combination of these that sounds good to you.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dinner Recipes
  • Method: Baked
  • Cuisine: Irish

Keywords: keto shepherds pie, keto cottage pie, low carb shepherds pie, keto cottage pie, low carb meat pie, keto casserole recipes, keto comfort food recipes

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Recipes

Cheesy Salsa Verde Chicken Casserole

This Cheesy Salsa Verde Chicken Casserole is the ultimate in comfort food. A quick and easy keto casserole that is loaded with flavor. Juicy chicken breast, seasoned to perfection, tossed in salsa verde and sour cream, topped with cheese and then baked until golden brown and bubbly, and topped with pico de Gallo, avocado, and cilantro. (low carb, keto, gluten free)

An enameled cast iron skillet filled with a cheesy chicken casserole, topped with salsa verde, cheese, pico de Gallo, avocado, and cilantro.
Top 10 Keto Books of 2018 - 30 Minute Ketogenic Cooking

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Ingredients in Cheesy Salsa Verde Chicken Casserole

Ingredients all laid out to make a Mexican chicken casserole - chicken, cheese, salsa, pico de Gallo, avocado, cilantro and spices.

Ingredients Notes

  • Chicken: For this keto casserole, you can substitute chicken thighs in place of the chicken breast. Or make this dish even easier by using shredded rotisserie chicken. (More Keto Chicken Recipes)

  • Salsa verde: I like to make fresh salsa using my Roasted Tomatillo Avocado Salsa Verde recipe, but store-bought is great also.

  • Pico de Gallo: It is really easy to make your own pico. It’s just tomatoes, jalapeños, onion, cilantro, and lime juice. I add garlic to mine because garlic makes everything better. But again, store-bought will work just fine.

  • Sour cream: For this cheesy salsa verde chicken casserole, you could also use Mexican crema in place of the sour cream.

  • Toppings: For garnishes, I used cubed avocado, fresh pico de Gallo, and fresh cilantro. It is also great with some sour cream and black olives on top.

How to Make Cheesy Salsa Verde Chicken Casserole

Step by step instructions for how to make a one pot keto casserole with chicken, salsa verde, cheese, salsa, avocado, and cilantro.

Step by Step Instructions

STEP 1: Preheat the oven to 400°F. Place the chicken, ¾ cup of the mozzarella, ¾ cup of the cheddar cheese, ¾ cup of the salsa verde, sour cream, salt, chili powder, cumin, and pepper in a large mixing bowl. Mix until the ingredients are well incorporated.

STEP 2: Pour ¼ cup of the salsa Verde into a 2-quart casserole dish. Pour the chicken mixture on top and spread it out in an even layer. Top with the remaining salsa Verde, mozzarella, and cheddar cheese.

STEP 3: Bake for 30 minutes, or until the casserole in bubbling and the chicken is cooked all the way through.

STEP 4: Top with avocado, pico de gallo and cilantro.

An enameled cast iron skillet filled with a cheesy chicken casserole, topped with salsa verde, cheese, pico de Gallo, avocado, and cilantro.

More Mexican Inspired Keto Recipes

An enameled cast iron skillet filled with a cheesy chicken casserole, topped with salsa verde, cheese, pico de Gallo, avocado, and cilantro.

Recipe Tips and Variations

  • Make Ahead: This Cheesy Salsa Verde Chicken Casserole can be assembled ahead of time and stored in the fridge until ready to be baked.

  • Storage: Store leftovers in the refrigerator for up to 5 days.

  • Reheating: This keto chicken casserole can be reheated in the oven, microwave, or in a pan on the stovetop.

  • Sub shrimp: This is also excellent with shrimp in place of the chicken. Try these Keto Shrimp Cakes

  • Change up the cheese: Feel free to use any cheese that you prefer. Some other great cheeses to use in this recipe are Monterey Jack, pepper jack, cotija, and parmesan. But you really can’t go wrong with any of your favorite cheese. 

  • Salsa Verde: Make homemade salsa verde: If you really want to kick things up a notch, make this with my Roasted Tomatillo Avocado Salsa Verde.

  • Make it an enchilada bake: Replace the salsa verde with enchilada sauce and make this a keto enchilada bake.

  • Add olives: I love to top this with some sliced black olives also.

  • Make a salad: Pile a serving of this over top of lettuce and serve it with this Avocado Ranch Dressing.

A bowl filled with a cheesy chicken casserole, topped with salsa verde, cheese, pico de Gallo, avocado, and cilantro.

Frequently Asked Questions

Can this casserole be made ahead of time?

This Cheesy Salsa Verde Chicken Casserole can be assembled ahead of time and stored in the fridge until ready to be baked.

Should the chicken be raw or cooked?

This chicken goes into the casserole raw and cooks as the casserole bakes. However, you can also use cooked and chopped chicken.

Can this be made in a slow cooker?

Yes, simply ad all of the ingredients to the slow cooker, minus the garnishes and cook it on low for 6 hours. Then add more cheese on top and garnish it with the pico de Gallo, avocado, and cilantro.

An enameled cast iron skillet filled with a cheesy chicken casserole, topped with salsa verde, cheese, pico de Gallo, avocado, and cilantro.

More Keto Casserole Recipes

  • Cheesy Salsa Verde Chicken Casserole
  • Keto Philly Cheesesteak Casserole
  • Keto Chicken Cordon Bleu Casserole
  • Keto Tuna Casserole

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

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An enameled cast iron skillet filled with a cheesy chicken casserole, topped with salsa verde, cheese, pico de Gallo, avocado, and cilantro.

Cheesy Salsa Verde Chicken Casserole


  • Author:     Kyndra Holley

  • Total Time:     30 minutes

  • Yield:     6 servings

  • Diet:     Gluten Free


Print Recipe


Pin Recipe

Description

This Cheesy Salsa Verde Chicken Casserole is the ultimate in comfort food. A quick and easy keto casserole that is loaded with flavor. Juicy chicken breast, seasoned to perfection, tossed in salsa verde and sour cream, topped with cheese and then baked until golden brown and bubbly, and topped with pico de Gallo, avocado, and cilantro. (low carb, keto, gluten free)

Ingredients


Units
  • 2 pounds boneless, skinless chicken breasts, cut into small bite-sized pieces (I get my organic, free-range chicken here)
  • 1 ½ cups shredded mozzarella cheese, divided
  • 1 ½ cups shredded sharp cheddar cheese, divided
  • 1 ¼ cups salsa verde, store-bought or (my recipe here)
  • ¾ cup sour cream
  • 1 ½ teaspoons sea salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 1 medium avocado, peeled, pitted, and cubed
  • ¼ cup pico de gallo
  • Torn fresh cilantro, for garnish

Instructions

  1. Preheat the oven to 400°F.
  2. Place the chicken, ¾ cup of the mozzarella, ¾ cup of the cheddar cheese, ¾ cup of the salsa verde, sour cream, salt, chili powder, cumin, and pepper in a large mixing bowl. Mix until the ingredients are well incorporated.
  3. Pour ¼ cup of the salsa Verde into a 2-quart casserole dish. Pour the chicken mixture on top and spread it out in an even layer. Top with the remaining salsa Verde, mozzarella, and cheddar cheese.
  4. Bake for 30 minutes, or until the casserole in bubbling and the chicken is cooked all the way through.
  5. Top with avocado, pico de gallo and cilantro.

Notes

  • Net carbs per serving: 4g
  • Make Ahead: This Cheesy Salsa Verde Chicken Casserole can be assembled ahead of time and stored in the fridge until ready to be baked.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Casserole Recipes
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Calories: 383
  • Fat: 26g
  • Carbohydrates: 5.4g
  • Fiber: 1.4g
  • Protein: 32g

Keywords: keto casserole recipes, chicken casseroles, easy keto casserole recipes, low carb casseroles, gluten free casserole, low carb casserole recipes, cheeses salsa verde chicken casserole

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Recipes

Keto Peppermint Bark

This quick and easy Keto Peppermint Bark recipe calls for only 5 ingredients and is the perfect festive holiday treat. Layers of creamy white chocolate with peppermint and rich dark chocolate, topped with crushed peppermint candies. (low carb, gluten free, sugar-free)

Peppermint bark made with white chocolate and dark chocolate, peppermint candies, broken up and served on white parchment paper.

Ingredients in Keto Peppermint Bark

Ingredients laid out in individual bowls to make keto peppermint bark - white chocolate, dark chocolate, peppermint candies and peppermint extract.

Ingredients Notes

  • Dark chocolate: For this keto peppermint bark you can use dark chocolate chunks, chips or even a chopped up chocolate bar. These are my favorite keto chocolate chips and these are my favorite low carb chocolate bars .

  • White chocolate: For the white chocolate in this recipe you can also use keto white chocolate chips, white chocolate squares, or chopped up white chocolate bars.

  • Butter flavored coconut oil: Adding a little bit of coconut oil to the melted chocolate adds a silkiness to the chocolate and keeps the chocolate from freezing too hard. I like to use butter flavored coconut oil because it adds a nice hint of buttery flavor. But you can also use plain coconut oil.

  • Peppermint candies: Since you are crushing up the sugar free peppermint candies, it doesn’t matter if you use starlight mints or candy canes.

  • Peppermint extract: I recommend using a pure peppermint extract as opposed to imitation peppermint extract.

How to Make Keto Chocolate Peppermint Bark

Step by step photos for how to melt chocolate and turn it into a bark.

Step by Step Instructions

STEP 1: Line an 8×8 baking dish with parchment paper. Add the dark chocolate chips and 2 teaspoons of the butter flavored coconut oil to a microwave safe bowl. Heat in the microwave in 20 second increments, until melted enough to stir. Stir until smooth. Alternatively, you can do this in a double boiler.

STEP 2: Pour the melted chocolate into the prepared baking dish in an even layer across the bottom. Place it in the fridge for 30 minutes to let the chocolate harden. Alternatively, you can place it in the freezer for 15 minutes.

STEP 3: Place the white chocolate and the remaining 2 teaspoons of butter flavored coconut oil in a microwave safe bowl. Heat in the microwave in 20 second increments, until melted enough to stir. Stir until smooth. Stir in the peppermint extract.

STEP 4: Remove the dark chocolate from the fridge and pour the melted white chocolate in an even layer over top. Sprinkle with crushed peppermint candies and return to the refrigerator for an additional 30 minutes. Once both layers have hardened, cut or break the bark into pieces.

Peppermint bark made with white chocolate and dark chocolate, peppermint candies, broken up and served on white parchment paper.

More Keto Holiday Recipes

Peppermint bark made with white chocolate and dark chocolate, peppermint candies, broken up and served on white parchment paper.

Recipe Tips and Variations

  • Storage: Store leftover keto peppermint bark in an airtight container in the refrigerator for up to 2 weeks.

  • Setting up: Do not let the dark chocolate later harden too much in the fridge. If it is completely hardened when you pour the white chocolate layer over top, the layers might separate.

  • Add a third layer. Add a third layer of melted keto salted caramel chocolate chips.

  • Toppings: Swap the peppermint candies out for chopped Keto Candied Pecans or Low Carb Dried Cranberries.

Peppermint bark made with white chocolate and dark chocolate, peppermint candies, broken up and served on white parchment paper.

Frequently Asked Questions

How do you store peppermint bark?

Store in an airtight container in the fridge or on the counter for up to a month. Alternatively, it can be frozen for up to 6 months.

How do you set up a double boiler?

You can set up a double boiler by placing a heatproof bowl on top of a saucepan filled with about 1 inch of water. Make sure that the bowl is not touching the water and is suspended above the water line by the rim of the pan.

What is peppermint bark?

Peppermint bark is melted white chocolate and melted dark chocolate, layered, and topped with crushed candy canes.

Peppermint bark made with white chocolate and dark chocolate, peppermint candies, broken up and served on white parchment paper.

Other Recipes You Might Enjoy

  • Keto Peppermint Bark
  • Keto Pumpkin Whoopie Pies
  • Sausage and Herb Keto Stuffing
  • Keto Eggnog
Peppermint bark made with white chocolate and dark chocolate, peppermint candies, broken up and served on white parchment paper.

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

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Print

Peppermint bark made with white chocolate and dark chocolate, peppermint candies, broken up and served on white parchment paper.

Keto Peppermint Bark


  • Author:     Kyndra Holley

  • Total Time:     20 minutes

  • Yield:     6 servings

  • Diet:     Diabetic


Print Recipe


Pin Recipe

Description

This quick and easy Keto Peppermint Bark recipe calls for only 5 ingredients and is the perfect festive holiday treat. Layers of creamy white chocolate with peppermint and rich dark chocolate, topped with crushed peppermint candies. (low carb, gluten free, sugar-free)

Ingredients


Units
  • 1 ½ cups sugar free dark chocolate chips (I use this brand)
  • 1 cup sugar-free white chocolate pieces or chips (I use this brand)
  • 4 teaspoons butter flavored coconut oil or coconut oil, divided (I use this brand)
  • ½ teaspoon peppermint extract (I use this brand)
  • ⅓ cup crushed sugar-free candies or candy canes

Instructions

  1. Line an 8×8 baking dish with parchment paper.
  2. Add the dark chocolate chips and 2 teaspoons of the butter flavored coconut oil to a microwave safe bowl. Heat in the microwave in 20 second increments, until melted enough to stir. Stir until smooth. Alternatively, you can do this in a double boiler.
  3. Pour the melted chocolate into the prepared baking dish in an even layer across the bottom. Place it in the fridge for 15 minutes to let the chocolate start to set.
  4. Place the white chocolate and the remaining 2 teaspoons of butter flavored coconut oil in a microwave safe bowl. Heat in the microwave in 20 second increments, until melted enough to stir. Stir until smooth. Stir in the peppermint extract.
  5. Remove the dark chocolate from the fridge and pour the melted white chocolate in an even layer over top. Sprinkle with crushed peppermint candies and return to the refrigerator for an additional 30 minutes.
  6. One both layers have hardened, cut or break the bark into pieces.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 2 weeks.
  • Setting up: Do not let the dark chocolate later harden too much in the fridge. If it is completely hardened when you pour the white chocolate layer over top, the layers might separate.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert Recipes
  • Method: Melting
  • Cuisine: American

Keywords: keto chocolate bark, keto peppermint bark, low carb chocolate bark, low carb peppermint bark, keto Christmas dessert recipes,

Did you make this recipe?

Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

The post Keto Peppermint Bark appeared first on Peace Love and Low Carb.

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Recipes

Keto Pumpkin Whoopie Pies

This Delicious Keto Pumpkin Whoopie Pies Recipe is the perfect fall treat. Fluffy pumpkin spiced cookies, sandwiched with a rich cream cheese frosting. Best of all, they are low carb, gluten free, and keto friendly.

a dish lined with parchment paper and filled with pumpkin spice whoopie pies filled with cream cheese frosting.

Ingredients in Keto Pumpkin Whoopie Pies

Ingredients laid out individual bowls to make low carb, gluten free, and sugar free whoopie pies.

Ingredients Notes

  • Almond flour: To make these keto whoopie pies, I recommend using a blanched almond flour or a super fine almond flour. This will give you the best texture. Try my Keto Pumpkin Pie Recipe.

  • Coconut flour: When it comes to low carb baked goods, I find that working with a mixture of almond flour and coconut flour combined gives a much better texture than using either of them alone. This is the brand that I recommend.

  • Pumpkin pie spice: Many grocery stores carry pumpkin pie spice now, but I prefer to make my own. Try my Homemade Pumpkin Pie Spice Recipe.

  • Almond butter: For these keto pumpkin spice whoopie pies I used a creamy almond butter. You want to make sure that it is not too oily. You can also use peanut butter or cashew butter.

  • Pumpkin puree: You want to make sure that the only ingredient in the pumpkin puree is pumpkin. Pumpkin pie filling is not the same thing and is loaded with sugar. Try these Double Chocolate Pumpkin Spice Muffins.

  • Sugar free maple syrup: This is the brand that I recommend.

  • Cream cheese: To make these low carb whoopie pies, I used a full-fat cream cheese. You can also use mascarpone. Try these Keto Pumpkin Cupcakes with Cream Cheese Frosting.

  • Sweetener: You can use any of your favorite low carb sweeteners. My favorite option is a mix of erythritol and monk fruit. This is the brand that I use.

How to Make Keto Whoopie Pies

Step by step photos for how to make and assemble Keto Pumpkin Spice Whoopie Pies

Step by Step Instructions

STEP 1: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

STEP 2: To a large mixing bowl, add the almond flour, coconut flour, pumpkin pie spice, salt, baking soda. Whisk to combine. Add the butter, almond butter, eggs, pumpkin puree, maple syrup, and vanilla extract. Mix until well combined.

STEP 3: Using a small cookie scoop (about 2 tablespoons), scoop balls of dough and place them onto the prepared baking sheet. This should make 20 equal sized cookies. Lightly press each dough ball with a spatula

STEP 4: Bake until golden brown, about 15 to 20 minutes. Cool on the baking sheet for 10 minutes and then transfer to a cooling rack to continue cooling.While the cookies are cooling, make the filling: Add the cream cheese, butter, vanilla extract, and cinnamon to a mixing bowl. Using a hand mixer on the low setting, whisk until smooth. Spoon 2 tablespoons of the frosting onto the bottom of 10 of the cookies. Top those 10 cookies with the remaining cookies.

a dish lined with parchment paper and filled with pumpkin spice whoopie pies filled with cream cheese frosting.

Recipe Tips and Variations

  • Storage: Store leftover keto whoopie pies in an airtight container in the fridge for up to 5 days.

  • Change the extracts: For different flavor variations, try swapping the vanilla extract out for maple extract, caramel extract, or coffee extract.

  • Use Chocolate frosting: These keto pumpkin whoopie pies are also delicious with a Keto Chocolate Cream Cheese Frosting.

  • Add salt: These are delicious with some flaky sea salt sprinkled on top of the cookies after they come out of the oven.

  • Make a lemon variation: To make lemon whoopie pies with lemon cream cheese frosting, simply swap the pumpkin puree for apple sauce, add 2 tablespoons of lemon juice to the cookie dough, and swap the vanilla extract for lemon extract.

a dish lined with parchment paper and filled with pumpkin spice whoopie pies filled with cream cheese frosting.

Frequently Asked Questions

How to make dairy free whoopie pie filling

To make the cream cheese filling for whoopie pies dairy free, simply substitute a plant based cream cheese. There are some really great brands on the market now.

Is pumpkin keto friendly?

¼ cup of pumpkin puree only has 3 net carbs.

a dish lined with parchment paper and filled with pumpkin spice whoopie pies filled with cream cheese frosting.

More Keto Pumpkin Recipes

  • Pumpkin Spice Hot Buttered Rum – low carb, sugar free
  • Keto Pumpkin Pie – gluten free, sugar free
  • Pumpkin Spice Keto Creme Brulee
  • Caramel Pumpkin Spice Granola – Keto, Dairy Free

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a dish lined with parchment paper and filled with pumpkin spice whoopie pies filled with cream cheese frosting.

Keto Pumpkin Whoopie Pies


  • Author:     Kyndra Holley

  • Total Time:     30 minutes

  • Yield:     10 cookies

  • Diet:     Gluten Free


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Description

This Delicious Keto Pumpkin Whoopie Pies Recipe is the perfect fall treat. Fluffy pumpkin spiced cookies, sandwiched with a rich cream cheese frosting. Best of all, they are low carb, gluten free, and keto friendly.

Ingredients


Units

For the Cookies

  • 1 ¾ cups blanched almond flour (I use this brand)
  • 2 tablespoons coconut flour (I use this brand)
  • 1 tablespoon Pumpkin Pie Spice (Get the recipe here)
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ cup melted butter or butter flavored coconut oil
  • ¾ cup creamy almond butter
  • 2 large eggs
  • ⅓ cup pumpkin puree (I use this brand)
  • ¼ cup sugar free maple syrup (I use this brand)
  • 1 ½ teaspoons pure vanilla extract (I use this brand)

For the Filling

  • 8 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon, more to taste
  • 1 cup powdered sweetener, more if you like it sweeter (I use this brand)

Instructions

For the Cookies

  1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. To a large mixing bowl, add the almond flour, coconut flour, pumpkin pie spice, salt, baking soda. Whisk to combine.
  3. Add the butter, almond butter, eggs, pumpkin puree, maple syrup, and vanilla extract. Mix until well combined.
  4. Using a small cookie scoop (about 2 tablespoons), scoop balls of dough and place them onto the prepared baking sheet. This should make 20 equal sized cookies. Lightly press each dough ball with a spatula. Bake until golden brown, about 15 to 20 minutes. Cool on the baking sheet for 10 minutes and then transfer to a cooling rack to continue cooling.

For the Filling

  1. While the cookies are cooling, make the filling: Add the cream cheese, butter, vanilla extract, and cinnamon to a mixing bowl. Using a hand mixer on the low setting, whisk until smooth
  2. Spoon 2 tablespoons of the frosting onto the bottom of 10 of the cookies. Top those 10 cookies with the remaining cookies.

Notes

  • Net carbs per cookie: 2g.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Change the extracts: For different flavor variations, try swapping the vanilla extract out for maple extract, caramel extract, or coffee extract.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert Recipes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 185
  • Fat: 15g
  • Carbohydrates: 5g
  • Fiber: 3g
  • Protein: 4g

Keywords: keto whoopie pies, low carb whoopie pies, keto pumpkin dessert recipes, low carb pumpkin dessert recipes, pumpkin whoopie pies, gluten free whoopee pies, sugar free whoopie pies

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The post Keto Pumpkin Whoopie Pies appeared first on Peace Love and Low Carb.

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Recipes

Sausage and Herb Keto Stuffing

This Sausage and Herb Keto Stuffing Recipe is simple to make and loaded with flavor, with all the taste and texture of a traditional stuffing recipe. Seasoned low carb bread, cooked with Italian sausage, loads of fresh herbs, sautéed onion, celery, and garlic. It is the perfect side dish for your low carb Thanksgiving table. (low carb, keto, gluten free, dairy free, paleo, and Whole30)

A white casserole dish full of low carb stuffing, made with keto bread, sausage, onion, celery and fresh herbs.

Ingredients in Sausage and Herb Keto Stuffing

Ingredients all laid out to make stuffing - croutons, sausage, onion, celery, herbs, garlic, egg, and chicken stock.

Ingredients Notes and Substitutions

  • Keto croutons: For this low carb stuffing recipe you can go with store-bought keto croutons (code kyndra15 for 15% off) to make things quick and easy, or you can make your own out of my Keto Everything Bun Recipe. It is a very versatile keto bread recipe. If making homemade, I recommend making the buns a few days ahead of time, cutting the buns up into crouton sized pieces and leaving them on the counter to get stale.

  • Sausage: For this gluten-free stuffing recipe, I like to use ground Italian sausage. You can buy raw sausage links and remove the casings, or you can buy bulk sausage. (Try this Keto Sausage Gravy Recipe)

  • Vegetables: What would a traditional Thanksgiving stuffing recipe be without delicious sautéed onions and celery? You could also use leeks and shallots.

  • Chicken stock: For this recipe you can use either chicken stock or chicken broth. You can even use vegetable stock.

  • Herbs: This easy keto stuffing calls for fresh parsley, sage, and rosemary. It is also delicious with a little fresh thyme thrown in.

How to Make Low Carb Stuffing

Step by Step Instructions on how to make keto and gluten free stuffing.

Step by Step Instructions

1: Preheat the oven to 350°F. Grease a 9 x 13 baking dish with butter. Place the croutons in a large mixing bowl. 

2: In a large skillet, over medium heat, cook the sausage until it is browned and cooked all the way through.

3. Using a slotted spoon, transfer the sausage (retaining the drippings in the pan) to the bowl with the croutons. 

4. To the sausage drippings, add the butter. Once the butter has melted, add the onion, celery, garlic, parsley, sage, rosemary, salt and pepper to the pan. Sauté until the onions and celery are tender, and the garlic is fragrant, about 8 to 10 minutes. 

Step by Step Instructions on how to make keto and gluten free stuffing.

5: Transfer the cooked veggies, with all drippings, to a large bowl with the croutons and the sausage.

6: In a small mixing bowl, whisk together the chicken broth, and the egg.

7. Pour the mixture over top of the croutons, sausage and vegetables and toss to combine, making sure all the croutons are coated and all the liquid has been evenly absorbed. 

8. Transfer the mixture to the prepared casserole dish and bake for 60 minutes, or until the top is golden brown and crispy and the center is hot. Garnish with reserved herbs before serving. 

A white casserole dish full of low carb stuffing, made with keto bread, sausage, onion, celery and fresh herbs.

Recipe Tips and Variations

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

  • Reheating: I recommend reheating this Sausage and Herb Keto Stuffing in the oven.

  • Croutons: To make your own keto croutons for this recipe, you can use a double batch of my Keto Everything Buns to make homemade keto-friendly croutons. These are the croutons I use.

  • Make it vegetarian: To convert this sausage stuffing to a vegetarian keto stuffing recipe, simply omit the sausage and replace the chicken stock with vegetable stock. You will also want to reduce the chicken stock to 1 ¾ cups to 2 cups.

  • Toppings: Add some of these Sugar-Free Dried Cranberries and Candied Pecans on top for a hint of sweet to pair with the savory.

A white casserole dish full of low carb stuffing, made with keto bread, sausage, onion, celery and fresh herbs.

Frequently Asked Questions

How to make homemade keto croutons

To make keto croutons, start with my Keto Everything Bun recipe, and then

What’s the difference between stuffing and dressing?

Traditionally stuffing is cooked inside the turkey, while dressing is prepared separately and baked in a casserole dish. However, the ingredients and methods are pretty much the same minus the actual baking and the names have become somewhat interchangeable.

Can I cook this stuffing inside turkey?

Yes! Absolutely. Simply reduce the chicken stock by 1 cup and follow the same step by step directions, but instead of baking it in a casserole dish, stuff it into the turkey and let it cook as the turkey roasts.

A white casserole dish full of low carb stuffing, made with keto bread, sausage, onion, celery and fresh herbs.

What to Serve with Keto Stuffing

  • Herbed Butter Roasted Turkey

  • Sugar-Free Glazed Ham

  • Keto Green Bean Casserole

  • Cauliflower Mash with Keto Gravy

  • Keto Pecan Pie