Tag Archives: cheddar

Cheddar Biscuits

Low Carb Cheddar Biscuits
These are a new and improved version of my biscuits.  They make a great low carb breakfast sandwich; they are thick enough to slice easily and they hold together well. They also have lots of fat, so they keep you full for hours.



3 cups almond flour

1 tsp salt

1 tbs baking powder

8 ounces cream cheese, softened

1 stick of butter, melted

2 eggs, beaten

1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Spray pan with non-stick spray.

Mix dry almond flour, salt, and baking powder in a large bowl. Add cream cheese, butter, and eggs. Mix until just combined. Fold in cheddar cheese. Low carb cheddar biscuit

Portion biscuits with an ice cream scoop. Bake for 23-25 minutes.


serves 12:

344 calories: 32 g fat: 7.3 g carbs: 3 g fiber: 4 NET carbs each

Cheesy Chicken and Spinach Casserole

Cheesy Chicken and Spinach Casserole


4 large chicken breasts, cooked and shredded

8 ounces softened cream cheese

3/4 cup mayonnaise

3/4 cup sour cream

8 ounces shredded pepper jack cheese

9 ounces chopped spinach, cooked and drained

1 package Knorr vegetable recipe mix

1/2 cup colby jack cheese

Preheat oven to 350 degrees. Mix all ingredients except the colby jack in a large mixing bowl. Place the mixture in a 9 X 13 pan sprayed with non-stick cooking oil. Top with colby jack cheese. Bake for 30 minutes.

Serves 12: 5 Net carbs per serving




Cauliflower Salad

DSCF9513This was a very simple low carb side dish that was a big hit with my family. This makes a great replacement for potato salad. It’s also extremely easy to make. It won’t win the award for most photogenic, but it really is delicious.


Cauliflower Salad

1 head of cauliflower cut into florets

4-6 green onions, white and light green parts sliced

6 pieces of crisp bacon, crumbled

1 cup cheddar cheese


1 cup mayo

1 cup sour cream

1/3 cup powdered erythritol

8 drops EZ Sweetz (equivalent to 1/3 cup Splenda)

3/4 teaspoon salt

pepper to taste

Put all salad ingredients in a large bowl. Combine dressing in a separate bowl and add to salad. Mix to thoroughly coat all of the cauliflower. Cover and chill for 1-2 hours.

Serves 8: NET carbs 4.5 per serving


Low Carb Biscuits

DSCF9208The more I read about wheat, the less I want to eat any. That’s why I made a new biscuit recipe without Carbquik. These can be made as a plain biscuit, or you can add the cheddar and garlic for a low carb garlic cheddar biscuit. These are also gluten-free.


Low Carb Biscuits

1 1/2 cups almond flour

1/4 teaspoon salt

1 tablespoon baking powder

2 eggs

1/3 cup sour cream

4 tablespoons melted butter

1/3 cup shredded cheddar cheese (optional)

1/2 teaspoon garlic powder (optional)

Preheat oven to 400 degrees. Spray a pan with non-stick cooking spray. (These spread out too much and puff up too little on a cookie sheet. Use a pan with 12 wells.) Mix all dry ingredients. Add wet ingredients and combine thoroughly. Drop about 2 heaping tablespoons in each well. Bake 10-12 minutes, until golden brown.

NET carbs 2 per biscuit


Stuffed Mushrooms

These are the stuffed mushrooms from my anniversary dinner. These made a great low carb side dish. They’d also be great served as an appetizer.





Bacon and Cheddar Stuffed Mushrooms

14 ounces whole button mushrooms

3 pieces thick-cut bacon, chopped

1 clove garlic, finely chopped

4 ounces softened cream cheese

½ cup cheddar cheese

4-6 green onions

2-3 tablespoons chopped fresh parsley

1 tablespoon lemon juice

Salt and pepper to taste

Clean mushrooms with a dry pastry brush. Remove stems and set aside. Brown mushroom tops in butter for about 3 minutes over medium heat. Remove mushrooms from pan and allow excess water to drain. Add chopped bacon to pan. Chop mushroom stems and add to bacon. When bacon is nearly brown, add garlic to pan and cook for another minute. Drain excess fat from pan. Over low heat, add cream cheese, cheddar cheese, green onions, parsley, and lemon juice. Mix all ingredients thoroughly. Remove from heat as soon as they are well combined. Add salt and pepper to taste. You won’t need much salt because of the bacon. Put heaping tablespoon of cream cheese mixture into mushroom caps. Bake mushrooms at 350 degrees for 10-15 minutes, or until hot.


Serves 4: NET carbs 3.5






Low Carb Breakfast Casserole

This is a great breakfast casserole that reheats really well. You can make it on the weekend and enjoy it throughout the week for breakfast when you may not have as much time to cook. It’s also very filling due to the higher fat content. We actually had this for dinner tonight. It’s easy to make, inexpensive, and plentiful. In fact, if you are cooking for just a few people, you may want to cut the recipe in half.


Low Carb Breakfast Casserole

2 lbs ground sausage

8 ounces softened cream cheese

1/2 small onion, diced

2 jalapeno peppers, diced (or 1/2 green pepper)

12 well-beaten eggs (season with salt and pepper)

1 cup shredded cheese (cheddar or mexican blend)

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Brown sausage and drain excess grease. Press sausage into the bottom of pan. Break cream cheese into pieces and evenly distribute on top of sausage. Sprinkle with onions and peppers. Pour eggs over the sausage mixture. Add shredded cheese to the top.


Bake for 25 minutes, until eggs are just set. Allow to cool for about 5 minutes before cutting.

Serves 12: NET carb count is about 2 per serving.




Bacon Jalapeno Casserole

I have to give my friend Kelly full credit for this recipe. She created it to have a low carb side dish to take to a family meal. It’s delicious, flavorful, and versatile. You can use it as a side. It’s good to use as a dip with raw veggies or toasted low carb pita chips. You can add some chicken to make it a complete meal. I also think it would be appropriate to use on a fat fast.



Bacon Jalapeno Casserole

2 packages of softened cream cheese

5-6 jalapeno peppers, seeded and finely chopped

1 small onion, finely diced

5 slices of thick cut bacon, cooked and chopped

1  1/2 cups mexican blend or shredded cheddar cheese

1/2 tsp. garlic powder (optional)

Preheat oven to 350 degrees. Spray a 2 qt casserole dish with non-stick spray. Reserve 1/2 cup of cheese. Combine all remaining ingredients and spread in casserole dish. Top with reserved cheese. Bake for 33-35 minutes.

Serves 9: NET carbs about 3.5 per serving

Chicken Casserole with Green Chiles

The inspiration for this recipe came from Jennifer Eloff’s Leftover Chicken or Turkey Casserole recipe. I changed it to better suit my family’s tastes. I made it on two separate occasions during the holidays for family and friends. It was a big hit. It’s very hearty and satisfying. I hope you give this one a try!




Chicken Casserole with Green Chiles

7-8 cups cooked and shredded chicken*

1 medium-large onion finely diced

1 cup mayonnaise

1.5 cups sour cream

7 ounce can of green chiles

3/4 tsp. salt

pepper to taste

1/2 tsp cumin

8 ounces of shredded pepper jack

1/2 cup colby jack shredded cheese or shredded cheddar cheese

1/4 cup french fried onions (optional)

Sautee onion in olive oil until soft and caramelized. While the onion is cooking, mix mayo, sour cream, green chiles (drain excess liquid), salt, pepper, and cumin in a large bowl. Add sauteed onions, cooked chicken, and pepper jack to the mayo mixture. Stir mixture thoroughly and spread it evenly in a 9 X 13 pan. Top with colby jack  or shredded cheddar cheese and fried onions. Bake at 350 degrees for 30 minutes.

*You can use rotisserie chicken for this recipe if you are in a hurry. If you have time to roast your own chicken, I would recommend it. You get more meat for your money. It’s really simple to do. Use bone-in chicken breasts with the skin. Season them with olive oil, salt, and pepper and roast in a 350 degree oven for approximately one hour. Use 4-6 breasts depending on their size.

Also, this is a great meal to make ahead. Don’t add the fried onions until you are ready to put the casserole in the oven. We usually have enough leftovers to pack a few lunches too. This reheats really well.

Serves 8: Net Carbs 5.4 per serving



Low Carb Broccoli Cheddar Soup

I don’t know what the weather is doing in your area, but we’re getting one of our first real shots of winter for this year. It’s uncharacteristically late for us to be having our first cold days;  it’s been a real shock to my system. I decided that some hot soup and a grilled ham and cheese would make an excellent menu on this cold evening. Enjoy!



Broccoli Cheddar Soup

1 small onion finely chopped

12 ounces broccoli florets

4 cups chicken broth

1/2 tsp. xanthan gum*

1/2 cup heavy cream

1 cup cheddar cheese

Sautee onion in butter or olive oil until soft and slightly caramelized. Add broccoli and chicken broth and bring to a boil. Reduce heat and simmer for 12-14 minutes until the broccoli is soft. Add xanthan gum to thicken the broth. Turn heat to low and add heavy cream and shredded cheddar cheese. Allow soup to heat through and give the cheese time to melt. Add salt and pepper to taste.

Makes 6 large servings: 5 net carbs each

*Xanthan gum is available at netrition.com and at some grocery stores. Our local Ingle’s store carries it. It may seem expensive, but I’ve been using the first container I bought for over a year now. I believe it was $8. Also,  a little goes a long way. Do not add extra xanthan gum. Too much xanthan gum will result in a very unpleasant consistency.

If you don’t have xanthan gum and want to use corn starch, dissolve a few teaspoons in cold water and add it to the broth mixture until you reach desired consistency. Remember you’d need to adjust the carb count.



I suggest serving this with a grilled sandwich made on a Joseph’s brand low carb pita. I buy these at my local Wal-Mart. They make a great sandwich and have 4 net carbs each.