keto and low carb

Keto Chocolate Buttercream Frosting

Are you looking for a buttercream frosting recipe that is sugar-free and low in carbs? You are in the right place. This recipe is Keto Chocolate Buttercream Frosting that is creamy and smooth, that is not too sweet.

This Keto Chocolate Buttercream Frosting is perfect to use as a finishing touch on all your keto cakes and cupcakes. I used this frosting on my Keto Chocolate Cake. I prefer to use powdered erythritol sweetener in this recipe. This buttercream is richer and more flavourful if using dutch cocoa powder. This Keto frosting can be stored in the refrigerator for up to five days or in the freezer for 2 weeks.

How to Make Keto Chocolate Buttercream Frosting?

This is really easy and simple to make. Basically, you add the butter, confectioner’s sweetener and cocoa powder. Initially, mix on low speed for a minute just to combine, and then increase the speed to medium and mix for 5 minutes until light and fluffy. At this time, add the heavy cream, vanilla, and salt. Mix for another 2-3 minutes. If the frosting is to thin, just add more powdered sugar, and add heavy cream if it’s too thick.

You may also like my other Keto Recipes:

Keto Brazo de Mercedes

Homemade Keto Condensed Milk

Keto Pancakes


Keto Chocolate Buttercream Frosting Recipe

INGREDIENTS:

1/2 cup unsalted butter, room temperature

1/2 cup powdered sweetener, like Swerve confectioner’s

3 tablespoons cocoa powder

2-3 tablespoons heavy cream

1 teaspoon vanilla extract

pinch of salt

INSTRUCTIONS:

  1. In a large bowl add the room temperature butter and Swerve confectioner’s sweetener and cocoa powder together.
  2. Mix on low speed for a minute just to combine, and then increase the speed to medium and mix for 5 minutes until light and fluffy.
  3. Add the heavy cream, vanilla and salt. Mix for another 2-3 minutes.
  4. Adjust the consistency on your liking. Add more heavy cream to thin the frosting, or more powdered sugar to thicken.

Serve and enjoy this Keto Chocolate Buttercream Frosting with family and friends!

NOTES:

  • When making frosting, always use room temperature ingredients. It is important to the success of this recipe.
  • If using salted butter, you can omit the salt from the recipe.
  • Mix the frosting for approximately 10 minutes in total for a fluffy and smooth texture.
  • You can use hand mixer or stand mixer for this.
  • Adjust the consistency of the frosting by adding more heavy cream to thin it, or more powdered sweetener to thicken it.

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Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Chocolate Buttercream Frosting recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
keto and low carb

Keto Pork Chops with Creamy Mushrooms

These Keto Pork Chops with Creamy Mushrooms is a perfect dinner when you want something filling, heavy but simple and easy to make. It will take 30 minutes to cook and needs very simple low carb ingredients.

These Keto Pork Chops with Creamy Mushrooms is infused with herbs and creamy garlic and with tender and juicy pan-seared thick pork chops. This dish is super delicious, simple and easy to prepare for dinner made with low carb ingredients. This recipe is one of my favourite pork recipes so far.

How to Make Keto Pork Chops with Creamy Mushroom?

To make this Keto Pork Chops with Creamy Mushrooms, you need to season the pork chops with salt and pepper, smoked paprika and garlic powder. Heat the skillet or pan, add olive oil and butter. Once the butter is melted, add in the pork chops. Sear them for 4-5 minutes or until the edges are golden brown. Remove them from the skillet and set aside. Meanwhile, saute the garlic, mushrooms, thyme and parsley. Cook for about 2-3 minutes stirring constantly. Reduce the heat and add the heavy cream, salt and pepper to taste. Add a cup of spinach. Simmer for about 2-3 minutes or until the sauce begins to thicken. Add the cheese, cover the skillet and let cook for another 5-6 minutes until tender and the cheese is melted.

You may also like to try my other Keto Recipes:

Keto Flying Jacob Casserole

Keto Korean Beef

Keto Brazo de Mercedes


Keto Pork Chops with Creamy Mushrooms Recipe

INGREDIENTS:

4 – 6 pork chops (about 1 inch thick)

1 teaspoons smoked paprika

1 teaspoons garlic powder

salt and pepper

2 tablespoons olive oil

2 tablespoons butter

2 cups fresh mushrooms

5 garlic cloves, minced

2 tablespoons thyme (fresh or dried)

2 tablespoons fresh parsley, chopped

1 cup spinach, 1 inch long

salt and pepper to taste

1 cup heavy cream

1 cup mozarella cheese

INSTRUCTIONS:

  1. Season the pork chops with salt, pepper, smoked paprika and garlic powder. Rub well and set aside.
  2. Heat a skillet or a pan over medium-high heat. Add olive oil and the butter.
  3. Add the pork chops in the skillet and sear for about 4-5 minutes on each side or until the edges are golden brown.
  4. Remove the pork chops and set aside. Meanwhile, saute the garlic, mushrooms, thyme and parsley. Cook for about 2-3 minutes stirring constantly.
  5. Reduce the heat and add the heavy cream. Add salt and pepper to taste. Add the spinach.
  6. Simmer for about 2-3 minutes or until the sauce begins to thicken.
  7. Add the cheese. Cover the skillet and let cook for another 5-6 minutes until tender and the cheese is melted.
  8. Transfer to a serving plate and serve hot with a side of cauliflower mashed potatoes or steamed beans. Garnish with more parsley.

Serve and enjoy these Keto Pork Chops with Creamy Mushrooms with family and friends!

Sear the pork chops for 4-5 minutes on medium-high heat or until the edges are golden brown.

NOTES:

  • It’s okay to season the pork chops with just salt and pepper. That’s fine. But I figured that adding smoked paprika and garlic powder makes the meat even more flavourful.
  • Sometimes searing pork chops can be tricky, cooking depends on how thick your pork chops are. Just make sure that the edges of the pork chops are golden brown before removing them from the pan.
  • If you don’t have thyme (fresh or dried) and parsley, you can substitute them with oregano or Italian herbs. You can also add onion powder if you desired.
  • You can add more heavy cream if you like, my family likes more sauce so as you can see in the photos, the pork chops are nearly drowning with that delicious creamy mushroom sauce.
  • The spinach is a good addition to this dish. It doesn’t really affect the taste of the creamy sauce, but just add salt if it becomes bitter.
  • I add cheese to this recipe for a much thicker sauce.

Made this? Tag me on Facebook @asliceofkatenz and Instagram @asliceofkatenz and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Pork Chops with Creamy Mushrooms recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
keto and low carb

Keto Flying Jacob Casserole

Keto Flying Jacob Casserole is a Swedish casserole that is usually served with rice and salad. This is a Low Carb and Keto dish that is creamy and tasty.

This yummy goodness starts with a rotisserie chicken, heavy cream, curry, fried mushrooms and bacon baked together in a preheated oven. Normally, this recipe has bananas in it but because I want to keep it low in carbs and keto-friendly, I omitted the bananas. You could add as you wish, it depends on your liking. Then after it’s all baked nicely, it’s topped with chopped peanuts and more fried bacon if you want.


Keto Flying Jacob Casserole Recipe

INGREDIENTS:

1 rotisserie chicken

2 tablespoon butter

8 ounce or 1 cup diced bacon

8 ounce or 1 cup mushrooms

2 cups heavy whipping cream

1/2 cup mild chilli sauce

1 teaspoon curry powder

salt and pepper to taste

1 banana, optional

2 1/2 ounce or 1/3 cup salted peanuts

Serve with:

Rice and baby spinach salad

How to Make Keto Flying Jacobs Casserole?

INSTRUCTIONS:

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Cut the mushrooms and bacon into smaller pieces. Fry them in butter. Add salt and pepper to taste.

3. Debone the rotisserie chicken and cut into bite-sized pieces.

4. In a greased baking dish, place the chicken pieces, bacon and mushrooms.

5. Peel and slice the banana, and add to the chicken mixture.

6. Whisk the heavy whipping cream until soft peaks form. Add curry powder, chilli sauce, and salt and pepper. Spread the cream mixture over the chicken.

7. Bake in the oven for 20-25 minutes or until the chicken dish has turned brownish. Sprinkle a handful of chopped peanuts and more fried bacon on top, and serve together with rice and salad.

Serve and enjoy this Keto Flying Jacob Casserole with your family and friends!

NOTES:

  • You can use original rotisserie chicken or even the flavoured ones such as thyme and sage, honey soy, etc.
  • If you are on a low carb or keto diet, you can omit the banana.
  • Whip the heavy whipping cream until soft peak for a creamier texture.
  • Adjust the curry powder, chilli and salt and pepper to your liking.
  • Fry more bacon (than the one from the recipe), if you want to add more for toppings.

Did you make this Keto Flying Jacob Casserole? Please leave us a comment below.


keto and low carb

Keto Pepperoni Pizza

A simple pizza fix without the carbs! It has everything you want in a regular pizza –tomato sauce, pepperoni and cheese deliciousness!

My family enjoys pizza for dinner once in a while. If it’s not Pizza Hut or Dominos, it’ll be Hells’, Sals or Pizza Club. Since I’m on a Keto diet, I won’t be able to enjoy those delicious pizzas with my family anymore unless I make my own Keto Pepperoni Pizza. It’s quite easy to make without the guilt. It just requires preparation.  


Keto Pepperoni Pizza Recipe

INGREDIENTS:

FOR CRUST:  

4 eggs

6 ounces shredded cheese, preferably mozzarella or provolone  

FOR TOPPING:  

3 tablespoons tomato paste

1 teaspoon dried oregano

5 ounces shredded cheese

1 1/2 ounce pepperoni olives (optional)  

FOR SERVING:  

2 ounces leafy greens

4 tablespoons olive oil

sea salt and ground black pepper  

How to Make Keto Pepperoni Pizza?

INSTRUCTIONS:

  1. Preheat the oven to 400F (200C).

2. To make the crust, crack 4 eggs into a medium bowl and add 5 oz. shredded cheese. Stir to combine well.

3. Spread the cheese and egg batter with a spatula on a baking sheet lined with baking paper. You can make 2 round circles or 1 large rectangular pizza. Bake in the oven for 15 minutes until the pizza crust turns golden. Remove from the oven and let it cool for 2 minutes.

4. Spread 3 Tbsp tomato paste on the cooked crust and sprinkle oregano on top. Top with cheese and place pepperoni and olives.

5. Bake for another 5-10 minutes or until the pizza has turned golden brown.

6. Served with a fresh salad on the side.

Share and enjoy this Keto Pepperoni Pizza with family and friends!  

10 Facts about Pizza:

1. The most popular pizza is pepperoni.  

2. The World’s Biggest Pizza recorded in history, was prepared by Dovilio Nardi, Andrea Mannocchi, Marco Nardi, and Matteo Giannotte in Rome Italiy, on 13 December 2012.   

3. Did you know that the technical term for crust is cornicione?  

4. The origin of the first pizza goes back to ancient time. Greeks and Egyptians cooked flatbread and topping it with olive oil and spices. The “modern pizza evolved in Napies Italy, when they added tomato in the 18th century.  

5. There’s a pizza museum in Philadelphia where you could see the world’s largest collection of pizza memorabilia.    

6. In 1962, the first frozen pizza – Tontino’s hit the market.    

7. Hawaiian pizza was invented by Sam Panopoulos in Canada.  

8. The least favorite pizza topping in America is anchovies.  

9. In Japan, they put mayonnaise on their pizza.  

10. The National Pizza Month is in October.

Did you make this Keto Pepperoni Pizza? Please leave us a comment below.


keto and low carb

Homemade Keto Condensed Milk

Life is sweeter with sugar but Life is better with condensed milk! Imagine the endless possibilities you can make with it; flan, custard, dulce de leche! Oh my, I’m literally drooling while I’m writing that sentence. But what about the sugar content? Yes, it has heaps of sugar! So, today we’re going to replace that life-threatening sugar to a more acceptable alternative to make homemade Keto condensed milk.

As a child, I remember slowly pouring condensed milk into pandesal (Filipino bread roll) and eating it with such delight. I would scoop it with a spoon and eat it mindlessly like a lollipop. I’m a sweet tooth and live with sugar since the day I was born. No wonder I’m in a borderline to having Type 2 Diabetes. When I heard that from my Doctor, it saddened me. I thought back then that I could never live without sugar, but I was wrong. I started my Keto diet last year for 2 months and got back to my “normal” eating habit and gained those excess pounds again. This year, I promise myself to be consistent and to care about my health more. I’m serious about entering the Keto lifestyle.

But lately, I’ve been craving for Brazo de Mercedes, Filipino soft meringue cake with sweet custard filling which is made of condensed milk and egg yolks. Then I wondered I just need to replace the sugar and the condensed milk on the original Brazo de Mercedes recipe. So making homemade Keto condensed milk came to mind.


Homemade Keto Condensed Milk

INGREDIENTS:

2 cups heavy cream

2 tablespoons unsalted butter

1/3 cup erythritol   

How to Make Homemade Keto Condensed Milk?

INSTRUCTIONS:

1. In a medium-sized saucepan or skillet, place all the ingredients over medium heat.  

2. Bring to a boil,  then turn to low heat and simmer until reduced by nearly half. Stir several times for approximately 15-20 minutes to prevent scorching.  

3. Once the Keto Condensed Milk is thick and gooey, turn off the heat and cool it down for 10 minutes before putting it in the fridge.   

4. Leave in the fridge for at least 4 hours before using.  

Serve and enjoy this Homemade Keto Condensed Milk with family and friends! 

NOTES:

  Why is Erythritol good for you?

Erythritol is the sweet ketogenic ingredient which used to substitute sugar. It is a sugar alcohol, approximately 60-80% as sweet as the regular sugar.

  • It doesn’t cause a blood sugar spike, which is good for diabetics.
  • It can decrease plaque and even helpful in preventing tooth decay.
  • A good sugar substitute to be used in Keto recipes.

Did you make this Homemade Keto Condensed Milk? Please leave us a comment below.


keto and low carb

Keto Recipes: Spinach Chicken Casserole with Cream Cheese and Mozzarella

Spinach Chicken Casserole with Cream Cheese and Mozzarella for dinner.  This recipe is really so yummy packed with lean protein and all those delicious flavours of cream cheese, spinach and mozzarella. This is really easy to make after a tiring busy day at work. This is good for those people who are in a Keto diet. It’s also gluten free and low carb. You’re welcome!

INGREDIENTS:

2 large boneless, skinless chicken breast (cut horizontally)
8 oz cream cheese, softened
2 cups spinach, rinsed
1Tbsp olive oil
4 oz Mozarella cheese, grated

For Marinade:

3 cloves garlic, minced
1 Tbsp olive oil
1/2 tsp  red pepper flakes, optional
1/2 tsp Italian seasoning, optional

INSTRUCTIONS:

1. In a Ziplock bag, throw in olive oil, minced garlic, Italian seasoning and red pepper flakes, along with 1 tsp salt and 1/2 tsp black pepper. Seal the bag and shake it until well mixed.

2. Add the chicken breasts in the bag, seal and massage the chicken. Make sure the chicken is covered with marinating sauce. Set aside for 10-15 minutes.

3. Preheat the oven to 200C (400F) while preparing the other ingredients.

4. In a pan, quickly wilt the spinach with 1 Tbsp olive oil. Set aside.

5. Arrange the chicken breasts in a baking dish. Spread the cream cheese over the chicken and lay the spinach on top. Then sprinkle mozzarella cheese over the top.

6. Place the dish in the center of the oven. Bake the chicken casserole for 20-30 minutes.

7. Serve warm with a side dish of baked vegetables or cauliflower rice.

8. Share and enjoy Spinach Chicken Casserole with Cream Cheese and Mozzarella with family and friends!

Inspired by: EatWell101

keto and low carb

Keto Korean Beef

When I woke up this morning, I decided to go back to a Keto diet and that’s why I made this Keto Korean Beef for dinner. It’s just because I’m gaining weight which makes me feel weak and sick all the time. I was on a Keto diet in March this year and been on it for 2 months. To my surprise, I lost 12 pounds just by eating lots of fats and protein with non starchy vegetables, and taking out carbohydrates and sugar in my meals. It’s always difficult to start a diet but once you get used to it, I promise you, everything will be a lot easier.

This Keto Korean Beef is so simple and easy to make. The recipe calls for flank beef because believe me it’s much easier to use flanks. It saves you a lot of time slicing/chopping the beef and it’s so much faster to cook. But of course if you don’t have flanks available, you can always use steaks, sirloin, schnitzel or minced.

I want to target all the Keto dieters but of course anyone can eat this Keto Korean Beef. The soy sauce gives this recipe the salty flavour and the sugar of course gives sweetness and adds stickiness to it. You can always omit the sugar if you’re conscious about it but please be warned that taking out the sugar will enhance the salty flavour of this dish. I used carrots for crunchiness which also depends on you (some people prefers cooked carrots, others just have cook to keep its crunchiness). Finally, the ginger and garlic make an awesome kick and make this dish an authentic Asian dish. So what are you waiting for? Keep reading and have fun cooking!

INGREDIENTS:

1 pound of flank beef (sirloin or schnitzel or minced)
2 Tsps soy sauce
1 Tbsp sesame oil
1 Ttsp fresh ginger, grated
1 clove garlic, minced
1 Tbsp light brown sugar
1-2 Tbsps cooking oil
1 small onion, diced
1 large carrot, grated into ribbons
1 Tbsp sesame seeds, roasted

INSTRUCTIONS:

1. Slice the beef into very thin slices. If flank is not available, you can use sirloin or schnitzel.

2. In a large bowl, put the soy sauce, sesame oil, ginger, garlic and brown sugar. Mix together. Add the beef to the bowl and give each piece of beef a really good coat of the sauce mixture. You don’t need to marinating the beef overnight, just leave it in the counter while you’re preparing the vegetables.

3. Dice the onions and grate the carrots into lovely ribbons.

4. Heat up a wok or large saute pan to medium temperature. Add the cooking oil carefully. Saute the onions until soft (about 2 minutes). Turn the heat to high and add the beef. Toss the pan occasionally so the beef will be cooked evenly. If you want the dish to be saucy, you can add the sauce mixture at this point.

5. Add the carrots and cook for 1-2 minutes with the beef. Finally, serve the dish with some toasted sesame seeds and you’re good to go!

6. Share and enjoy this Keto Korean Beef with family and friends!

Inspired by: Keto Cookbook

keto and low carb

Keto Recipe: Mozarella Cheese Stuffed Meatballs

Keto Recipe: Mozarella Cheese Stuffed Meatballs
This recipe is for 4 servings

Fat: 62%
Protein:38%
Carbs: 1%
Total Carbs: 1grams per serving (approximately 3 meatballs)

INGREDIENTS:

1½ lbs ground pork (or beef)
1 Tbsp dried basil
salt and pepper to taste
2 Tbsp cold water
4 oz. mozzarella cheese (frozen)
2 Tbsp butter for frying

INSTRUCTIONS:

1. In a large bowl, combine the basil, salt, pepper, and a little cold water to the ground pork. Mix well with your hands or a large wooden fork.
2. Make approximately 10 flat patties, about 3–4 inches and 1 cm thick.
3. Cut the frozen mozzarella into 10 pieces and place one on each patty.
4. Wrap the patty around the cheese and form into a ball.
5. Fry in butter on medium heat until cooked.

* I served with buttered green beans (nutrients not included in the measurement)

Disclaimer: I am not a qualified chef, medical professional nor a certified nutritionalist. I’m in a Keto diet at the moment and I want to share with you all the food recipes I’ve been trying in my own kitchen. The calculations of nutrients and suggested servings and the ingredients on this recipe should not be taken as a medical advice. Before starting any diet or exercise, always seek a medical advice from professional doctors. I expressly disclaim any kind of liability with anything contained in this website.   

keto and low carb

Keto Pancakes

INGREDIENTS:

1/2 cup Almond flour (blanched & finely ground)
1/8 cup Coconut flour
1 tbsp Erythritol (or any sweetener of choice)
1/2 tsp Gluten-free baking powder
3 large Eggs
3 tbsp Unsweetened almond milk (or any milk of choice)
1/2 tsp Vanilla extract (optional)
1 pinch Sea salt (optional)

INSTRUCTIONS:

1. Whisk all the dry ingredients in a bowl. Add in the wet ingredients and mix together until smooth. (Batter should be the consistency of typical pancake batter. If it’s too thick, add a little more milk.)
2. Heat the pan over medium-low to medium heat. Add coconut oil or butter.
3. Drop the batter onto the hot pan and form into circles. Cover and cook about 2-3 minutes, until bubbles start to form. Flip and cook another 2-3 minutes, until browned on the other side. Repeat with the rest of the batter.
3. Serve with butter and/or whipped cream on top.