Hey there! This Mongolian Beef is perfect for satisfying your takeout cravings! It’s super easy to make and there are keto options listed below You don’t need PF Changs takeout!
HERE’S THE INGREDIENTS TO MAKE THIS AMAZING EASY Keto Mongolian Beef:
2.5 LBS of Flank Steak, sliced thin 1/2 c Cornstarch- or other keto alternatives for fewer carbs. See below. A Drizzle of Olive Oil 1 c Low Sodium Gluten Free Soy Sauce or Coconut Aminos 1/2 – 3/4 c Coconut Sugar, Brown Sugar or Brown Swerve or your favorite Keto sweetener. 1/3 c Water 2 TSP Ginger 4 cloves of Garlic Pinch of Red Pepper Flakes Green Onions for garnish Salt Pepper Here’s how to make this recipe: Slice your steak into thin strips. Cut against the grain. Put the steak in a bowl. Add cornstarch or alternative. Use your hands to evenly coat the steak. Heat a Wok or large skillet to high heat, add the Oil. Once heated, add the Steak but don’t overcrowd them. Cook on each side for ~1 minute until edges are brown. Remove the Steak and set it aside. In a small bowl, mix Soy Sauce, Coconut Sugar, Water, Ginger, Red Pepper Flakes, and Garlic. Pour the sauce into the skillet and bring to a boil. Add steak to the sauce and allow the sauce to thicken. Stir so it doesn’t burn. Toss with Green Onions. What’s the difference between Mongolian Beef and Szechuan Beef? Szechuan comes from Southwest China, commonly made with garlic, chili peppers, and Szechuan peppercorns. It’s super spicy. Mongolian Beef is not spicy, stir-fried, and known more for the fresh veggies added to it. You can read more about the differences here. I served this Mongolian Beef with cauliflower rice to keep the carbs lower. You can serve it with your favorite sides such as steamed rice, fried rice, or noodles. If you want lower carb noodles, I like Palmini! Where does Mongolian Beef originate from? It was based on a dish in Taiwan but Mongolian Beef has adapted into a prominent menu item for American Chinese restaurants. You can add more vegetables to this recipe if you like, however, we like it with just green onions to garnish it. What can I use instead of cornstarch to lower the carbs? You have the option to omit it entirely. This will result in less thick of a sauce but it will still be delicious! You can use Xanthan gum to coat the beef and thicken the sauce if you like. There are 7 grams of Carbs per 1 TBSP of Cornstarch. You could also just use less cornstarch however, this will result in a runnier sauce. It will still be delicious! PIN it NOW and make it later!
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO ENJOY THESE:
GLUTEN FREE INSTANT POT TERIYAKI BEEF- in case you want options for your homemade Chinese takeout. INSIDE OUT EGG ROLLS (Gluten Free!)-a classic takeout side order. GLUTEN FREE LOW CARB CRAB CAKES– to go with your homemade copy cat PF Changs takeout order! Gluten Free Bacon and Pineapple Fried Rice– Yes Please! HERE's the Video:
prep time: 15 MINUTES
cook time: 15 MINUTES total time: 30 MINUTES This Mongolian Beef has keto options and is the perfect dish to satisfy your take-out cravings! Ingredients
© Michelle Bock I hope you love this easy gluten free keto Mongolian Beef as much as we do! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle
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This easy gluten free egg drop soup is one of my favorite quick meals! It’s almost Chinese New Year and I think this would be a great addition to your celebration dinner!
HERE’S THE INGREDIENTS TO MAKE THIS Recipe!
4 Cups Chicken Stock- The broth is important because it adds so much flavor! 2 TBS Cornstarch (optional for keto) 1 TSP Ground Ginger 1/2 TSP Garlic Powder 3 Eggs A drizzle of Toasted Sesame Oil 3 Green Onions, thinly sliced, plus extra for garnish 1/4 c Lemon Juice or Juice From a Lemon if you like it lemony Salt and Pepper to taste Here’s how I made this recipe:Whisk the Broth, Cornstarch, Ginger, and Garlic Powder in a medium saucepan until smooth. Bring to a simmer, stirring occasionally. Add Sesame Oil. Stir. Add Lemon Juice. Stir. Whisk your Eggs in a bowl. Once the broth is at a simmer, create a whirlpool with a fork or whisk and slowly pour your Eggs into the Soup as you stir to create egg tendrils. Remove the pan from heat. Stir in Green Onions, Salt, and Pepper. Serve with sprinkled Green Onions. Enjoy! Is Egg Drop Soup Keto? Other recipes use corn and sugar in their Egg Drop Soup but if you omit it like we are in this recipe, it’s perfect for keto. I only used 2 TBSP of cornstarch for this recipe which is a total of 14 carbs. You also have the option of leaving it out. The soup will not be as thick but it will still be delicious! Cornstarch AlternativesEven though I only used 2 TBS, the cornstarch is the most keto unfriendly part of this recipe so here are a few alternatives, you can read more about them here! Glucomannan Powder- it’s tasteless and has only 5 carbs. Xanthan gum- great for soups, smoothies, and more and it’s 0 net carbs! Coconut Flour-you’ll need to make it into a slurry in order to add to this soup but it’ll add a sweetness and slight coconut flavor when you’re done if you’re looking to remix the recipe. Is Egg Drop Soup good for when you’re sick? Yes! I love it as an alternative to Chicken Noodle or Chicken Zoodle soup! It’s a great way to get nutrients from broth, lemon juice, and eggs. I don’t know the science behind it but it makes me feel better! It could just be that it’s easy to eat and warm and comforting! lol. Pin this NOW for later...
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO ENJOY THESE:
GLUTEN FREE CRUNCHY THAI CABBAGE SALAD-a perfect appetizer for your egg drop soup or a soup and salad combo! PRESSURE COOKER BRAISED SHORT RIBS- GLUTEN FREE– in case you’d like your soup to be the appetizer. GLUTEN FREE PRESSURE COOKER CREAMY SPICY SOUP– the perfect soup for when you’re sick. Here's a quick video:
This is one of my favorite quick comfort foods! It is filling and delicious! It's better than ordering take out!
Ingredients
© Michelle Bock I hope you enjoy your soup as much as we do! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle
I love this spicy Sicilian chicken soup when I am craving comfort food or if I am not feeling well! There’s something about eating a little spice if you have a stuffy nose that helps IMO!
I used to love getting this soup before I knew that I had Celiac Disease! It was perfect on a cold day or if I was feeling under the weather!
I no longer eat at Carrabba’s because I have been glutened there twice! So, I no longer trust them. This lead me to create my own version from my memory of what it tasted like! What do I need to make this Spicy Sicilian Chicken Soup? You will need the following ingredients to make this recipe: 1 bag of frozen mirepoix or fresh mirepoix olive oil red pepper 2 medium sized red potatoes or 1 cup of diced radishes if you are eating keto. Tomato paste chicken stock- homemade or from a store. chicken breasts or rotisserie chicken can of chopped tomatoes parsley pepper salt Italian seasoning red pepper flakes garlic cloves and an instant pot or a crockpot.
How do I cook it in the Instant Pot VS the Crockpot? I cooked it on the soup mode of my instant pot. I made it with raw chicken and it turned out perfectly. If you use the rotisserie chicken you would not need to cook it as long. Probably only 10-15 minutes. If you are using a crockpot or slow cooker, I would cook on low for 8 plus hours. Tips for making this Spicy Sicilian Chicken Soup- If you are using raw chicken, it will take longer to cook. I removed the chicken after it was finished cooking and shredded it and returned it to the pot. If you use rotisserie chicken, it will cook faster. You can shred it before adding it to the instant pot or crockpot. If you want it spicier, add more red pepper flakes and black pepper. I did not add pasta to mine as we are eating keto, however, you could add pasta to your soup if you like. I also substituted radishes for the potatoes to make it keto friendly. If you like this recipe you might also like these: My Grandma’s Vinarterta Instant Pot Fajita Chicken Corn and Potato Chowder Pin This NOW make it Later!
Here’s the video on how I made it :)
Here’s the recipe:
Spicy Sicilian Chicken Soup- Carrabba's Copycat prep time: 15 MINUTES cook time: 45 MINUTES total time: 1 HOUR This delicious Carrabba's copycat Spicy Sicilian Chicken Soup is perfect for cold days or when you are feeling under the weather! It can be made more or less spicy! It can be made in the Instant Pot or Crockpot. Yummy! Ingredients
If you make this recipe please tag me on Instagram! I would love a 5 star review! TIPS: If you are using raw chicken, it will take longer to cook than rotisserie. I removed the chicken after it was finished cooking and shredded it and returned it to the pot. If you use rotisserie chicken, it will cook faster. You can shred it before adding it to the instant pot or crockpot. If you want it spicier, add more red pepper flakes and black pepper. I did not add pasta to mine as we are eating keto, however, you could add cooked pasta to your soup if you like. I also substituted radishes for the potatoes to make it keto friendly. I hope you love this copycat of Carrabba’s Spicy Sicilian Chicken Soup! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
If you are looking for a delicious seafood dinner look no further! This crab stuffed lobster hits it out of the park!
This crab stuffed lobster might be my favorite seafood meal ever!! We ate at the Atlantic’s Edge Restaurant in the Cheeca Lodge and ordered this meal! I loved it so much that I wanted to make a copycat version of it!
Let me tell you about this recipe! We went to the Florida Keys earlier this year and stayed at the Cheeca Lodge. Such a cute resort with lots to do! We ate at the Atlantic’s Edge Restaurant and ordered their crab stuffed lobster. OMGOSH! It was so fantastic! I decided to try to copycat the recipe when we got home because it was so yummy! I also didn’t know when we would be going back to Florida! They served the crab stuffed lobster on top of mashed potatoes however, I thought the crispy potatoes would go perfectly with this dish too! What do I need to make this crab stuffed lobster? You will need the following ingredients: Lobster tails Crabmeat with shells removed and cleaned- not the fake crab. Butter White Wine- I used Pinot Grigio. Bacon Shallots Heavy Cream Parsley Salt and Pepper Mini Potatoes- omit these if you are keeping it keto :) Italian Seasoning Garlic Olive Oil Lemons Here’s how to make this recipe: This recipe is for 6 people assuming each person would eat one lobster tail. If you have hungry people it will feed fewer people. Start off by washing your mini potatoes. Chop them in half. Place them on a baking dish. Drizzle them with Olive Oil. Season them with S&P, Italian Seasoning, and Garlic Powder. Bake them in a 425 oven until they are golden brown and a little crispy. This took me about 30 minutes. While your potatoes are cooking, start on the lobster tails. Cut down the middle of the shell on the tail. You can see how I did this in the video below Pull the lobster meat out and on top of the shell. Place them in a baking dish. Put a pat of butter on top of each lobster. Season with Salt and Pepper. Add some white wine to steam them. Bake in the oven at 425 degrees until they reach 130 degrees internal temperature. While the lobster and potatoes are cooking, let’s start on the crab stuffing. It’s a bit of a long process, but it’s worth it!Chop the bacon into small pieces. In a deep frying pan cook the bacon until it’s crispy. Once it’s crispy, remove it from the pan and put it on a plate with a paper towel to rest. Drain most of the bacon fat from the pan. I will let you decide how much to keep or leave Add a drizzle of olive oil and butter. Melt the butter. Add in the shallots and garlic. Sautee. Add in the wine. Stir. Add in the lemon juice. Stir. Simmer until it has reduced by half. Add in the extra lobster meat. Sautee it for a few minutes. Add the crab meat. Continue to stir. Add S&P Pour in the heavy cream. Stir. Add back in the bacon and stir. Remove from heat. The lobster and potatoes should also be finished now. Pour the crab stuffing over the lobster tails. OPTION- You can remove the cooked lobster meat and chop it up and then put it back in the tail first. I didn’t do this because I like the look of it on top of the lobster shell. Sprinkle it with chopped parsley. Add the crispy potatoes to the plate as you serve it. Enjoy! Pin Me Now Make Me Later!
Here’s the video on how to make this crab stuffed lobster:
If you like this recipe, you might also like these recipes:
Gluten Free and Keto Paella Easy Shrimp Ceviche– Gluten Free Gluten Free Pecan Crusted Ahi with Mango Salsa prep time: 30 MINUTES cook time: 40 MINUTES total time: 1 HOUR 10 MINUTES This crab stuffed lobster is my copycat version of the Atlantic's Edge Restaurant at the Cheeca Lodge's dish! So Yummy! Ingredients
Instructions This recipe is for 6 people assuming each person would eat one lobster tail. If you have hungry people it will feed fewer people. Start off by washing your mini potatoes. Chop them in half. Place them on a baking dish. Drizzle them with Olive Oil. Season them with S&P, Italian Seasoning, and Garlic Powder. Bake them in a 425 oven until they are golden brown and a little crispy. This took me about 30 minutes. While your potatoes are cooking, start on the lobster tails. Cut down the middle of the shell on the tail. You can see how I did this in the video below Pull the lobster meat out and on top of the shell. Place them in a baking dish. Put a pat of butter on top of each lobster. Season with Salt and Pepper. Add some white wine to steam them. Bake in the oven at 425 degrees until they reach 130 degrees internal temperature. While the lobster and potatoes are cooking, let’s start on the crab stuffing. It’s a bit of a long process, but it’s worth it! Chop the bacon into small pieces. In a deep frying pan cook the bacon until it’s crispy. Once it’s crispy, remove it from the pan and put it on a plate with a paper towel to rest. Drain most of the bacon fat from the pan. I will let you decide how much to keep or leave Add a drizzle of olive oil and remaining butter. Melt the butter. Add in the shallots and garlic. Sautee. Add in the wine. Stir. Add in the lemon juice. Stir. Simmer until it has reduced by half. Add in the extra lobster meat. Sautee it for a few minutes. Add the crab meat. Continue to stir. Add S&P Pour in the heavy cream. Stir. Add back in the bacon and stir. Remove from heat. The lobster and potatoes should also be finished now. Pour the crab stuffing over the lobster tails. OPTION- You can remove the cooked lobster meat and chop it up and then put it back in the tail first. I didn’t do this because I like the look of it on top of the lobster shell. Sprinkle it with chopped parsley. Add the crispy potatoes to the plate as you serve it. Enjoy! I hope you love this crab-stuffed lobster recipe as much as we do! I can’t wait to go back to Florida again and have it at the Cheeca Lodge, but until I do I will be making it at home! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
This smoked pork crown roast is delicious and it's easy to make! I love the slight citrus flavor from the dry brine!
This post may contain affiliate links. If you purchase something from the link, I will receive a small commission. Thank you! Here are my policies and disclosures.
What is a pork crown roast? A pork crown roast is a bone in pork loin that is not cut apart to form individual pork chops. It is cut partway through to allow it to form a circle. You cut between the chops and then tie the ends together. This smoked pork crown roast is super easy to make but I always feel fancy serving it! How long does it take to smoke? I had 2 frenched pork racks that were about 8 ribs each (total of 16) and it took a total time of 3 1/2 hours to smoke. We started at 225 degrees F then cranked it up to 450 degrees F for the last 45 min-1 hour. Just make sure to watch your thermometer in the meat as to not overcook it. Can I cook it in the oven? Yes! If you do not have a smoker, you can bake it in the oven. Bake it at 350 degrees until it reaches an internal temperature of 145 degrees F. This can take about 25 minutes per pound. Here’s what I served it with: I stuffed the smoked pork crown roast with my keto cornbread stuffing. It turned out so fantastic! You could use a traditional stuffing as well if you are not eating keto. I also served it with some Cauliflower Mash and a Harvest Salad. You will also need to make the Citrus Dry Brine to rub on the roast. Here are some items that will make cooking this smoked crown roast easier:I used this pan to smoke the pork crown roast in the smoker. I love it because it’s made for a grill or smoker and it was super easy to clean! If you are looking for an awesome wireless meat thermometer, this is the one! I have been using my Meater Thermometer for about a year now and I really love it! You can set what you are cooking on the app on your phone! Works great! They now have a multiple pack which is great if you are cooking steaks and people want it at different finished temperatures. Pin This Now and Make it Later!
Here’s the TIKTOK for the short version or the YOUTUBE video for the long version:
Here’s the recipe:
Gluten Free Citrus Dry Brined Smoked Pork Crown Roast prep time: 6 HOURS cook time: 3 HOURS 30 MINUTES total time: 9 HOURS 30 MINUTES This smoked pork crown roast is super easy to make and is perfect for a fancy dinner or the holidays! Ingredients
Please share your pictures on Instagram if you make this recipe! I would love it if you also left a 5 star review! I hope you love this recipe as much as we do! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
This eggnog is creamy and delicious! It is gluten free and keto! It is perfect for the holidays!
What is eggnog?
Eggnog is a creamy and delicious custard drink that originated in the UK. It is called posset there. It is traditionally a Christmas drink because some people like to serve it warm and around the holidays. You can drink it cold or hot. I love to make eggnog lattes with this recipe! Why make homemade eggnog instead of store bought? Store bought eggnog has more sugar than homemade keto eggnog. I like that you can control the amount of sweetener you add to this recipe. I also find homemade eggnog more flavorful and creamier. If you are not living a keto lifestyle, you can make this recipe using sugar. What alcohol is used in eggnog? Most people add rum, spiced rum, brandy, or bourbon to their eggnog. I love it without alcohol as well! Especially since I like it in my coffee in the morning! Haha! In our family, when you add alcohol especially Irish cream to your coffee it’s called Grandma’s Special Coffee Creamer! That’s a whole other story! This recipe helps me stay living the keto lifestyle and enjoying a special treat this time of the year! Pin Me! Save Me! Make me!
Here’s the ingredients for gluten free and keto eggnog:
To make this gluten free and keto eggnog, you will need: Egg yolks- I save the whites to add to a frittata. Swerve, Monkfruit, Erythritol, or your favorite low carb sweetener unsweetened almond milk- I made mine in my almond cow heavy whipping cream nutmeg- I used a whole one that I grated, but ground is fine too! Vanilla Extract Cinnamon Star Anise, Cinnamon Sticks, Grated Nutmeg for garnish Here’s how to whip up this gluten free and keto eggnog! Crack and separate your eggs into yolks and whites. Put the whites in a container and refrigerate them for later. Whisk the egg yolks. Add in the low carb sweetener. Continue to whisk until the eggs are light and slightly fluffy. Add almond milk, heavy cream, cinnamon, and nutmeg to a saucepan over medium heat. Stir. Continue to stir so the mixture doesn’t burn. Once it reaches a simmer, turn the heat to low. Ladle some of the hot mixture into the egg mixture while whisking it so you can temper the egg mixture. (you don’t want to scramble the eggs) Do a few rounds of adding and whisking. Pour the rest of the egg mixture back into the pan and continue to whisk. The mixture will thicken. Add your vanilla and continue to whisk. Remove from heat. If you wish to add alcohol to the gluten free and keto eggnog do so now. Whisk to combine it all together. Serve warm now or pour it into a container to cool. Here is the container I use. Garnish with your favorite cinnamon stick, star anise or more grated nutmeg. Enjoy! *The eggnog will last for one week in the refrigerator. If you purchase something from my link I will make a small commission. Here are my policies and disclosures.
Here is the link to the moose mugs I used. They are BPA free plastic so it’s harder to break them
Here’s the video on how to make this gluten free and keto eggnog.
Here’s the recipe:
Gluten Free and Keto Eggnog prep time: 10 MINUTES cook time: 15 MINUTES total time: 25 MINUTES This gluten free and keto eggnog is super easy to make and is creamy and delicious! Ingredients
I hope you love this gluten free and keto eggnog as much as we do! Cheers! As Always, Best Wishes for gluten free dishes! XO, Michelle
Gluten Free-Keto Lamb Crown Roast is a delicious easy to make dish that looks fancy!
Our family loves lamb! It is so delicious and easy to make. I always make it for the holidays and sometimes on a random Tuesday! lol!
What is a Crown Roast? A lamb crown roast is two rib roasts that have been french cut, which means having the meat trimmed off of the tips of the bone and then tied together in a circle. What do I need to make this recipe? You will need the following items and ingredients to make this recipe: A bundt pan Meat twine Two racks of lamb rib roast Herbs De Province Olive Oil S & P And an oven to cook them in How do I make this Lamb Crown Roast? The first thing to do is cut your lamb roast so it will lay in a circle. You can see how to do this in the video below. Season your roast with Olive oil, S&P as well as Herbs de Province. Then you are going to tie the lamb crown roasts together into a circle. I find this easy to do by putting it into a bundt pan! I use meat twine to tie the two roasts together. Bake the lamb in an oven until it reaches 135 degrees internal temperature. I personally do not like an overcooked lamb. I love my MEATER thermometer to monitor the temperatures of meat while I cook it. If you order something from my links I will get a small commission. Thank you! Here are my policies and disclosures. Once it reaches 135 degrees remove it from the oven and cover it with foil to rest for about 15 minutes. Slice it between the ribs and it’s ready to serve! YUMMMMMM!!!!!! Here are a few ideas of what to serve with your Lamb Crown Roast! Gluten Free Cheesy Polenta Mashed Cauliflower Shredded Brussel Sprout Salad My family loves it when I make Mascarpone Honey Sauce that goes with it too! Yummy! Pin Me Now Make Me Later!
Here’s the video on how to make it:
Here’s the recipe:
Lamb Crown Roast- Gluten Free and Keto! prep time: 30 MINUTES cook time: 35 MINUTES total time: 1 HOUR 5 MINUTES This Lamb Crown Roast looks fancy but is really easy to make! Super delicious! Ingredients
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
Hot Chocolate is perfect for chilly days. My family and I love to drink it around the holidays!
This hot chocolate is chocolatey and delicious! I like to add hot water from my coffee maker for a quick cup. If I am feeling like I want it more creamy, I add heavy cream or coconut cream as well! Is hot chocolate gluten-free? Some packets or mixes you buy at the store cannot be guaranteed gluten-free because they may have cross-contamination. What do you use to make hot chocolate? Sugar-free Sweetener– this will help it be more keto friendly. You can customize this to your liking! I like the Swerve one. Vanilla Bean Powder-this will give it a hint of vanilla flavor and IMO make it more decadent. Unsweetened Cocoa– this gives it a rich chocolate flavor. I love the Santa Barbara Chocolate brand. Dry Milk Powder-this allows us to make it in bulk without worrying about it going bad. I used Anthony’s Whole Milk Powder for the dairy version and Anthony’s Coconut Milk Powder for the dairy free version. Salt– this adds to the flavor profile. Besides, who doesn’t like sea salt chocolate? Cinnamon– I love the warmth this adds to the background. If you want it to have more of a cinnamon taste add more before serving. If you order anything from these links I will make a small amount of money. Thank you! Here are my policies and disclosures in case you want to read them :) How to make this hot chocolate recipe dairy free? It’s super easy! Instead of regular milk powder, use coconut or almond milk powder. My daughter has a dairy allergy and loves it. You could also leave out the milk powder and stir it into my Gluten-free Almond Milk. Why make a mix? This recipe contains enough for 32 servings, perfect for lasting all season long! Mixes make great last-minute gifts and they are completely customizable to fit your tastes. I like to add a pretty ribbon and some candy cane spoons or fun toppings to go with it as a gift! Here are some of my favorite toppings: Keto Friendly Toppings: Sugar-free Syrups– I recommend Hazlenut and Peppermint. Cinnamon & Cayenne– for more of a spice flavor. Sugar-free Candy Canes– for even more of a peppermint flavor! Keto Whipped Cream– is always a delicious option! Non-Keto Friendly Toppings: Marshmallows– big or small, you can never go wrong with this classic topping. Whip Cream– for extra creamy flavor. Andes Chocolate Mint– mint with a twist. Crushed Candy Cane– there’s always a broken one in the box! Alcohol– If you are 21 and over, you can add your favorite gluten free alcohol to this drink! Cheers! If you like this recipe, check out these! Dalgona Coffee, for a quick pick-me-up. Gluten-free Irish Coffee, also perfect for the holidays. PIN THIS NOW AND MAKE IT LATER!
What makes this hot chocolate keto?
Most recipes use powdered (confectioner’s) sugar and regular cocoa powder in their mixes which is not keto friendly. Alternative sweeteners like Swerve or monk fruit and unsweetened cocoa powder are much more keto friendly.
Here’s the recipe!
Gluten Free Keto Hot Chocolate Ingredients
I hope this recipe adds to your enjoyment of this holiday season. As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
Clam chowder is a must have for comfort food! This gluten free and keto version hits the spot!
This gluten free clam chowder is packed full of delicious flavor! It is also perfect for a keto diet with one modification! We like the keto version as much as the carby version!
What do I need to make this gluten free clam chowder? You will need the following ingredients to make this recipe: Heavy cream Chopped clams Salt and Pepper Butter Parsley Clam juice Chicken stock or broth Garlic Clove Yellow Onion Celery Bacon Potatoes, Radishes, or Celery Root- Our favorite version is radishes! Mascarpone cheese or Creme fresh Olive Oil How do I make this clam chowder recipe? In a deep pot, cook the bacon on medium heat until crispy. Once it’s crispy, transfer the bacon to a plate lined with a paper towel and set aside until the end. Drizzle olive oil into the pot to add to the bacon fat. Add the onion, chopped radishes or celery root, or potatoes, and saute for a few minutes until they start getting soft. Add in the garlic and celery. Saute until softened. Add in the chicken broth and clam juice. Stir to combine. Simmer with the lid cracked for about 20 minutes or until the radishes, potatoes, or celery root are the desired doneness. Stir in the heavy cream. Add the clams with the juice. Stir. Add in the mascarpone cheese or creme fresh. Stir until it melts. Simmer a few more minutes until heated through. Add salt and pepper to taste. Remove from the heat and stir in the butter to finish the soup. Ladle into a bowl and garnish with the crispy bacon and chopped parsley if desired. Enjoy! Since this recipe is keto, there is no flour to make a roux so it is not as thick as traditional chowder. However, it checks all the boxes for flavor and craving satisfaction! Pin this now and make it later!
If you like this recipe, you might also like these:
Gluten Free Corn and Potato Chowder Gluten Free Cabbage Roll Soup Gluten Free Clam Chowder This New England Style Chowder is also Keto! So yummy! INGREDIENTS
I hope you love this clam chowder recipe as much as we do! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
These Gluten Free Deviled Eggs N Bacon are the perfect dish to make for any brunch! Our family loves them and there are never any leftovers!
I hope you love these delicious deviled eggs n bacon as much as we do!
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle |
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