Stuffed Peppers

Stuffed Peppers are a fancy way to serve peppers! They are so easy, delicious and impressive enough to serve for special occasions or special guests! 

While I often serve peppers in a stir fry or in a fresh Greek salad, I do love using the pepper itself as a serving vessel!  We’ve filled these with a delicious beef, sausage and rice filling perfect for a quick and complete meal in one tidy package!

stuffed peppers
stuffed peppers

Stuffed Bell Peppers are easy to make and everyone loves them!  We fill these with a mixture of beef and sausage but you can use one or the other (or even ground turkey if you prefer).

When choosing the color of pepper for your Stuffed Peppers recipe, it will depend on your personal taste preference. Green peppers are a bit more zesty and definitely less sweet than red, yellow or orange. Green peppers in this recipe really compliment the flavors in the beef, sausage, tomato-rice mixture.

Stuffed Peppers 2
Stuffed Peppers 2

How to make Stuffed Peppers

If you follow these easy steps, you will have perfect stuffed peppers every time!

  • Brown meat and aromatics. Add tomato sauce, rice and seasonings and cook until rice is tender.
  • While the filling is cooking, prepare your peppers by simmering 5 minutes to soften.
  • Fill peppers with pasta sauce, meat and rice mixture.
  • Top with cheese and bake until bubbly!

Do You Have to Pre-cook the Peppers Before Stuffing Them?  No you don’t have to precook the peppers, but they do stay quite crisp if you don’t pre-cook them. I personally prefer starting with cooked peppers for this Stuffed Peppers recipe.  

How Long to Cook Stuffed Peppers

Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.

What to Serve with Stuffed Peppers?

Can you freeze Stuffed Peppers?

Yes, you definitely can freeze Stuffed Peppers and they are a great make-ahead meal! You will need to bake them first, then you can either freeze them individually or together in a baking dish. To re-heat, simply thaw in the fridge overnight and bake in a 350°F oven until heated through.

Keep this Stuffed Peppers recipe close at hand for a quick, easy and fun way to serve dinner! Prepped and ready in under 1 hour, this recipe is great for your busy schedule!

Stuffed Peppers

PREP TIME 

30 minutes

COOK TIME 

45 minutes

TOTAL TIME 

1 hour 15 minutes

SERVINGS 

6 servings

COURSE 

Main Course

Cuisine

American

AUTHOR  Zeeshan

Tender bell peppers stuffed with a zesty beef and rice filling with tomato sauce are baked until bubbly.

Ingredients

  • 6 bell peppers
  • 1/2 lb lean ground beef
  • 1/2 lb Italian sausage
  • 1 small onion diced
  • 2 cloves garlic
  • 1 can small diced tomatoes 14 1/2 oz
  • 1/2 cup white rice uncooked
  • 1 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Italian seasoning
  • 2 1/2 cups marinara sauce divided
  • 1/2 cup cheddar cheese shredded

Instructions

  1. Preheat oven to 350°F.
  2. Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
  3. Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
  4. In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat. 
  5. Stir in the diced tomatoes with juice, rice, 1 1/4 cup water, diced pepper tops, Worcestershire sauce and Italian seasoning.
  6. Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in 1/2 cup marinara sauce.
  7. Place 1 1/2 cups of marinara sauce in the bottom of a 9×13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
  8. Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

Recipe Notes

If you firmer/tender-crisp peppers, skip the boiling step and bake as directed.

NUTRITIONAL INFORMATION 

Calories: 385, Fat: 21 g, Saturated Fat: 8 g, Cholesterol: 64 mg, Sodium: 922 mg, Potassium: 933 mg, Carbohydrates: 29 g, Fiber: 4 g, Sugar: 11 g, Protein: 18 g, Vitamin A: 4255%, Vitamin C: 166.8%, Calcium: 137%, Iron: 3.7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

KETO CHOCOLATE CHEESECAKE BROWNIES | LOW CARB DESSERT

How do you make chocolate brownies better? You mix cheesecake into them. And how do you make chocolate cheesecake brownies better than that?! You manage to make them low carb, which is exactly what I did with this Keto Chocolate Cheesecake Brownies recipe.

KETO CHOCOLATE CHEESECAKE BROWNIES 1
KETO CHOCOLATE CHEESECAKE BROWNIES 1

KETO CHOCOLATE CHEESECAKE BROWNIES | LOW CARB DESSERT

This is not a test and this is not a joke. They’re one part deliciously chocolaty brownies and one part decadently sweet cheesecake. Two of the arguably best desserts of all time wrapped into one very delicious package. Make them for your next party or get together. You and your guests will thank me.

In fact, you may be so delighted by me.

And that’s not even the best part. These are Keto Chocolate Cheesecake Brownies. Yup, you’ve read that right. These brownies are actually low carb! Who says that keto dieters don’t get to have all the fun? Not me, that’s for sure.

And if mixing the two desserts doesn’t sound like your cup of tea, I’ve got low carb recipes for both brownies and cheesecake.

KETO CHOCOLATE CHEESECAKE BROWNIES 2
KETO CHOCOLATE CHEESECAKE BROWNIES 2

Keto Chocolate Cheesecake Brownies

These Keto Chocolate Cheesecake Brownies are a chocolate cheesecake lovers dream! They’re so good you won’t be able to tell their low carb! 

Prep Time

15 minutes

Cook Time

50 minutes

Total Time

1 hour 5 minutes

Servings

 8

Course

Desserts

Cuisine

American

Keyword: cheesecake brownies, keto brownies, keto cheesecake, low carb brownies 

Ingredients

For the Brownie Batter

  • 1/2 cup (90 g) Sugar-Free Chocolate Chips
  • 1/2 cup (113.5 g) Butter
  • 3 (3 ) Eggs
  • 1/4 cup (0.25 g) Truvia , or other sweetener
  • 1 teaspoon (1 teaspoon) vanilla extract

For the Cheesecake Batter

  • 8 ounces (226.8 g) Cream Cheese, cubed and softened
  • 1 (1 ) Egg
  • 3 tablespoons (3 tablespoons) Truvia, or other sweetener
  • 1 teaspoon (1 teaspoon) vanilla extract

Instructions

  • Preheat oven to 350F.
  • Grease an 8 x 8-inch square pan and set aside.
  • For the Chocolate Batter: In a microwave-safe bowl, melt butter and chocolate for about 1 minute. Remove and stir well.   
  • In a bowl, add eggs, sweetener, and vanilla and blend until light and frothy.
  • Pour the melted butter and chocolate into the bowl in a slow stream and beat again until it is well-incorporated.   
  • Pour the mixture into the pan.
  • For the Cheesecake Batter: beat together cream cheese, egg, Truvia and vanilla extract. Pour the cheesecake batter on top of the brownie batter. Use a spatula to swirl the two batters together. 
  • Cover the pan with foil. Bake at 350F for 45-50 minutes until a knife inserted in the center emerges clean.   

Nutritional Information

Calories: 274kcal , Carbohydrates: 3g , Protein: 5g , Fat: 27g , Saturated Fat: 16g , Fiber: 1g , Sugar: 1g

BAKED SWEET AND SOUR CHICKEN

Baked Sweet And Sour Chicken Is One Of Our Family’s Favorite Asian Recipes! You Can Add Pineapple And Peppers And Serve With Rice Or Noodles To Complete This Flavorful Dish!

This baked sweet and sour chicken is a family favorite and often served with egg rolls or fried rice. If you love this recipe, you’ll also love our General Tso’s chicken .

BAKED SWEET AND SOUR CHICKEN
BAKED SWEET AND SOUR CHICKEN

A CLASSIC WITH A TWIST

The sweet and sour sauce is made with only a handful of ingredients that you probably already have on hand. It all comes together fairly quickly and then you just toss it in the oven to bake for 20 minutes.

The hardest part is just patiently waiting for it to bake! But trust me, it is well worth the wait because the chicken comes out of the oven tasting DELICIOUS!! I can seriously eat it all by myself.

BAKED SWEET AND SOUR CHICKEN 2
BAKED SWEET AND SOUR CHICKEN 2

HOMEMADE SWEET AND SOUR SAUCE

Not only is it simple, but it’s so flavorful and works for any chicken or pork recipe . Here are the ingredients…

Ingredients

  • ¼ cup pineapple juice
  • 2/3 cup water
  • 1/3 cup vinegar
  • ¼ cup brown sugar
  • 1/2 cup sugar
  • ⅛ tsp. salt
  • 1/4 cup Ketchup
  • ¼ cup soy sauce
  • 3 TB cornstarch mixed with ¼ cup water

To make the sauce, combine pineapple juice, water, vinegar, sugars, salt, soy sauce and Ketchup in a medium pot and bring to a boil.

From there, you thicken the sauce with cornstarch mixed with ¼ cup water stirring occasionally. Add any pineapple chunks or chopped peppers and you’re set. Just pour over chicken or to use as a dip.

SAUCE NOTES:

Vinegar: I use white vinegar for this recie but you can also use apple cider vinegar or rice vinegar. You may notice a distinct vinegar smell during the baking process. Don’t worry about it affecting the taste. The vinegar burns off leaving behind a delicious sweet and sour sauce. 

BAKED SWEET AND SOUR CHICKEN 3
BAKED SWEET AND SOUR CHICKEN 3

BAKING, THEN FRYING

Other Sweet and Sour Chicken recipes tend to only fry the chicken after being covered in the egg and cornstarch batter. I’ve found that baking it helps thicken up the sauce more and make it even more flavorful.

To make this chicken, preheat oven to 325 degrees. Rinse chicken in water and cut into 1 inch cubes. Place cornstarch and eggs in separate bowls.

Toss several pieces of chicken into the cornstarch to coat and then dip them in the eggs. Set chicken pieces aside on a plate and repeat until all pieces have been coated.

Heat ¼ cup oil in a large pan and cook your chicken for a few minutes on each side until they are slightly browned but not cooked all the way. Place the chicken in a greased 9×13 pan. Set aside and make the sauce.

Pour the sauce evenly over the chicken. Bake for half hour turning the chicken at 15 minutes. (NOTE: I like to leave a little sauce for dipping egg rolls or cream cheese wont tons. YUM!)

MORE VEGGIES. Pineapple chunks and bell peppers are added to this dish and are served on top of white rice. But you could easily add any of your favorite veggies like onions or snap peas, and then serve on top of brown rice or noodles, depending on what your family likes.

CROCKPOT: Add the browned chicken and sauce to a crockpot and cook on low for about 4-5 hours or on high for 2-3 hours. Then, add veggies and pineapple. Cover and cook on high for about 30 minutes or until the produce is tender. 

BAKED SWEET AND SOUR CHICKEN 3
BAKED SWEET AND SOUR CHICKEN 3

MAKE IT A FREEZER MEAL

You can easily turn this recipe into a freezer meal. You will save a lot of time by getting everything prepped for several meals all at once. On a busy evening, all you have to do is brown the chicken and bake.

  • Begin by cutting the chicken into bite sized pieces. Place chicken in its own Ziploc bag.
  • Place the cornstarch into a smaller ziploc
  • In a third Ziplock place all the ingredients called for in the sauce including the pineapple and peppers
  • Place all three bags in a larger Ziplock. Label and freeze for up to 3 months. Thaw in the fridge before cooking according to the recipe directions.
  • You can also have bags of frozen rice cooked and ready to heat up: Once the Rice has cooled place the allotted amount in a Ziploc bag. Freeze. To reheat place rice in a microwave bowl. Add a couple tablespoons of water cover and microwave until hot.  

Between the consistency and the flavor, this recipe really is to die for! The savory chicken paired with sweet sauce, and complete with your favorite add-ins will make you want to never order takeout again!

Baked Sweet and Sour Chicken recipe

Baked Sweet and Sour Chicken is one of our family’s favorite Asian recipes! You can add pineapple and peppers and serve with rice or noodles to complete this flavorful dish!

Prep Time

 10 minutes

Cook Time 

30 minutes

Total Time 

40 minutes

Servings

6

Course 

Main Course

Cuisine 

Chinese

Author: Zeeshan

Ingredients

  • 3-4 boneless, skinless chicken breasts
  • 1 cup cornstarch
  • 3 eggs beaten
  • 1/4 cup canola oil
  • Pineapple Chunks
  • Chopped peppers

Sweet and Sour Sauce recipe:

  • 1/4 cup pineapple juice
  • 2/3 cup water
  • 1/3 cup vinegar
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 3 TB cornstarch mixed with 1/4 cup water

Instructions

  1. Preheat oven to 325 degrees.
  2. Rinse chicken in water and cut into 1 inch cubes. Place cornstarch and eggs in separate bowls.
  3. Toss several pieces of chicken into the cornstarch to coat and then dip them in the eggs.
  4. Set chicken pieces aside on a plate and repeat until all pieces have been coated.
  5. Heat ¼ cup oil in a large pan and cook your chicken for a few minutes on each side until they are slightly browned but not cooked all the way. Place the chicken in a greased 9×13 pan. Set aside.
  6. For the Sauce: Combine Pineapple juice, 2/3 cup water, vinegar, sugars, salt, soy sauce and Ketchup in a medium pot and bring to a boil.
  7. Thicken sauce with cornstarch mixed with ¼ cup water stirring occasionally. Add desired amount of pineapple chunks and any optional ingredients. Pour evenly over the chicken.
  8. Bake for half hour turning the chicken at 15 minutes. (NOTE: I like to leave a little sauce for dipping egg rolls or cream cheese wont tons. YUM!)

Nutritional Information

Amount Per Serving Calories 463 Calories from Fat 126%

Daily Value*Fat 14g 22% ,Saturated Fat 2g 13% , Cholesterol 154mg 51%

Sodium 848mg 37% ,Potassium 525mg 15% ,Carbohydrates 53g 18%

Fiber 1g 4%, Sugar 29g 32% ,Protein 28g 56%, Vitamin A 204IU 4% ,Vitamin C 3mg 4%, Calcium 28mg 3% ,Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.

COCONUT CURRY CHICKEN

This Delicious Coconut Curry Chicken Is Flavorful And Filled With Potatoes, Carrots And Spices. Serve It With Any Kind Of Rice Or Bread And You’ll Have Made The Perfect Chicken Curry Meal.

COCONUT CURRY CHICKEN
COCONUT CURRY CHICKEN

COCONUT CURRY

What to change up the flavors?

This particular yellow curry includes potatoes, carrots and chicken. But you can add whatever veggies you want. What other vegetables go with coconut curry? We like…

  • Cauliflower
  • squash
  • sweet potato
  • celery root

HOW TO MAKE THAI COCONUT CURRY + COCONUT CURRY SAUCE

Making curry chicken is simple! Sauté the onion and garlic until fragrant, cook the chicken until browned, then stir in potatoes and carrots.

Sprinkle the seasonings over top and add the red curry past along with the yellow curry powder.

COCONUT CURRY TIP: Toasting the seasonings will help develop the flavors in the curry.You wouldn’t believe what a difference it makes!

Pour in the coconut milk (full-fat is recommended) along with the chicken broth (or vegetable broth if you plan on keeping things vegetarian), brown sugar, and fish sauce. Yes, I said fish sauce. A teaspoon gives this coconut curry sauce depth without being detectible, or even worse, overwhelming!

Let the curry simmer for 20 minutes or until it thickens up and the vegetables and chicken are cooked through.

coconut curry 3
coconut curry 3

Serve this curry over rice. White rice or brown rice works well with this dish.

Do you have to use full-fat coconut milk for this recipe? That’s what I suggest – it really adds so much flavor to the coconut curry sauce!

How to reheat coconut curry? Store in airtight containers and place in fridge for up to 3 days. To reheat, cook in a saucepan or wok on medium heat until heated through. You can also microwave until heated through.

coconut curry 4
coconut curry 4

BEST SIDES FOR CHICKEN CURRY

Most veggies, rice and noodles are great with this chicken curry recipe, but other favorites include:

Nan bread.

I love this chicken curry recipe because it’s simple, delicious and a meal the entire family enjoys. It’s a quick dinner recipe that requires minimal prep (always a win in my book)! Any leftovers reheat really well the next day, just add a few tablespoons of water to each serving to help thin it out.

Curry Chicken Recipe

This delicious Coconut Curry Chicken is flavorful and filled with potatoes, carrots and spices. Serve it with any kind of rice or bread and you’ll have made the perfect chicken curry meal.

Prep Time 

10 minutes

Cook Time

 25 minutes

Total Time 

35 minutes

Servings

6

Course 

Main Course

Cuisine

 Indian

Ingredients

  • 1 tbsp. oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic minced
  • 1 lb. chicken breasts cut into 1-inch cubes
  • 3 carrots cut into 1/4-inch slices
  • 2 russet potatoes peeled and cut into 1-inch cubes
  • 3 tbsp. yellow curry powder
  • 1 1/2 tbsp. red curry paste
  • 1 14 oz. can full-fat coconut milk
  • 3 c. low-sodium chicken vegetable broth
  • 2 tbsp. brown sugar coconut sugar
  • 1 tsp. fish sauce

Instructions

  1. In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.
  2. Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. Stir in curry powder and curry pastes. Cook for 1 minute or until fragrant.
  3. Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through. 
  4. Remove from heat and serve with rice and garnish with cilantro, if desired.

Recipe Notes

– Swap the chicken for 1 can of drained chickpeas, for a vegetarian curry.

– Add chopped roasted cashews or peanuts for added protein and crunch.

Nutrition Information

Amount Per Serving Calories 286, Calories from Fat 63%,Daily Value*Fat 7g 11% Saturated Fat 1g 6% ,Cholesterol 64mg 21%

Sodium 186 mg 8% Potassium 822mg 23% Carbohydrates 27g 9%

Fiber 4g 17% Sugar 7g 8% Protein 28g 56% Vitamin A 5765IU 115%

Vitamin C 8mg 10% Calcium 84mg 8% Iron 4.1mg 23%

* Percent Daily Values are based on a 2000 calorie diet

HOMEMADE NAAN BREAD

This Homemade Naan Bread Is Soft, Chewy, And Simply Delicious. You Won’t Believe How Easy It Is To Make And Will Want It As A Side To Every Meal.

HOMEMADE NAAN BREAD 1
HOMEMADE NAAN BREAD 1

EASY NAAN RECIPE

Naan bread is traditionally served with Indian dishes like curry

WHAT IS THE DIFFERENCE BETWEEN PITA BREAD AND NAAN BREAD?

Unlike pita bread, naan usually has yogurt in it making it a softer texture. Both are flatbreads and are often served the same way but made different causing the difference in texture.

naan bread dough
naan bread dough

HOW TO MAKE NAAN BREAD

You start by making a basic yeast dough. Combine warm water, yeast and sugar in a large bowl and let it sit for a few minutes.

Then add oil, yogurt, egg, salt, and enough flour to form a soft dough. Place the dough in a greased bowl, cover it and let it raise till doubled.

Cut the dough into eight pieces. On a floured surface, roll each piece into a circle about 6″ across.

naan 2
naan 2

Heat a skillet to medium hot. Add a little bit of oil or non-stick spray. Place a circle of dough in the middle of the skillet and cook till bubbly and golden brown on the bottom. It takes 2-3 minutes. Flip it over and cook the other side for 2-3 minutes or till golden brown.

Brush hot naan bread with melted butter. I added minced garlic to my butter and it was incredible! We even topped ours off with chopped fresh parsley, and it was the perfect addition to this easy naan bread.

naan 4
naan 4

HOW LONG DOES NAAN BREAD LAST?

We recommend storing this bread in a Ziploc bag. At room temp, naan bread should last 5-7 days on the counter. Those who put it in the fridge can you usually squeeze out even a few more days.

HOW TO FREEZE NAAN BREAD?

Freezing naan is easy to do. Just wrap in Saran Wrap or foil and for extra security, place in a freezer safe Ziploc bag and store in the freezer for up to 3 month. Let defrost and warm up in the oven or microwave.

WHAT TO SERVE WITH NAAN BREAD?

Naan can go with anything really, but it’s typically best with Asian and Indian foods. Here are some of our favorite recipes to serve it with:

Coconut Curry

naan 6
naan 6

Naan Bread Recipe

This homemade Naan Bread is soft, chewy, and simply delicious. You won’t believe how easy it is to make and will want it as a side to every meal.

Prep Time

 1 hour 20 

minutes

Cook Time 

6 minutes

Total Time

1 hour 26 minutes

Servings

8

Course 

Bread

Cuisine 
 
Indian
 
 

Author: Zeeshan

Ingredients

  • 1/2 cup warm water
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 3 Tbsp olive oil
  • 1/4 cup plain yogurt
  • 1 egg
  • 1/2 tsp salt
  • 2 1/2-3 cups all purpose flour
  • 2 Tbsp melted butter
  • 2 tsp garlic, minced (optional)

Instructions

  1. Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
  2. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. 
  3. Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
  4. Preheat a skillet to medium heat.
  5. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6″ circle. 
  6. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
  7. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.

Nutritional Information

Amount Per Serving Calories 231 Calories from Fat 81%

Daily Value*Fat 9g 14% Saturated Fat 2g 13% Cholesterol 29 mg 10%

Sodium 184 mg 8% Potassium 70 mg 2%Carbohydrates 31 g 10%

Fiber 1 g 4% Sugar 1 g 1% Protein 5 g 10% Vitamin A 125 IU 3% Calcium 18 mg2% Iron 1.9 mg 11%

* Percent Daily Values are based on a 2000 calorie diet.

KETO GINGER COOKIE RECIPE

This Keto Ginger Cookie Recipe gives you all the flavor of ginger snap cookies without all the carbs. They’re oh so delicious and take less than 30 minutes to make!

KETO GINGER COOKIE 1
KETO GINGER COOKIE 1

HOW THIS LOW CARB GINGER COOKIE RECIPE IS ABOUT TO CHANGE YOUR LIFE

These little keto cookies won’t last long. They’re the perfect texture, only take 10 minutes of prep, and have an incomparable taste. You may find yourself choosing this Ginger Cookie Recipe over sugary ones.

These little ones are gluten-free, vegetarian, low-carb, keto, and if you sub the butter with coconut oil, they are also dairy-free and paleo. So there. You now have a good excuse to eat them.

This streamlined recipe for this gluten-free, low carb Ginger Cookie Recipe will take you about 10 minutes to put together and 10-15 minutes to bake.

That is a little dangerous if you think about it.

I have to say, these are the BEST low carb cookies I’ve ever tasted.

Many of those taste like fiber or sawdust. These do not. These taste like COOKIES. Real, really delicious cookies! Now let’s get to cooking…

HOW TO MAKE GINGER COOKIES

1. Preheat the oven to 350F.

2. Line a cookie sheet with parchment paper and set aside.

3. Using a hand blender, cream together the butter, agave nectar, egg, and water.

KETO GINGER COOKIE 2
KETO GINGER COOKIE 2

4. To this mixture, add all the dry ingredients and mix well on low speed.

KETO GINGER COOKIE 3
KETO GINGER COOKIE 3

5. Roll into 2 teaspoon balls and arrange on a baking tray with parchment paper. They don’t really spread too much but leave a little room between them.

KETO GINGER COOKIE 4
KETO GINGER COOKIE 4

6. Bake for 12-15 minutes until the tops have lightly browned.

7. Once cooled, store in an air-tight container. For like, the one hour these cookies will be around before you eat them all.

WHY ARE THEY CALLED GINGER SNAPS?

They call them ginger snaps because they’re made with ginger and they are typically a crispier, crunchier cookie that makes a “snap” sound when they’re consumed.

This gluten-free Ginger Cookie Recipe is basically just a ginger snap cookie baked with lower carb ingredients like almond flour and Truvia. They do, however, still have that delightful texture and “snap” you’d expect from a good ginger snap.

HOW LONG DO GINGER SNAP COOKIES LAST?

Now it depends on what you mean by “last”. This Ginger Cookie Recipe will keep in an airtight container for about 2-3 weeks. However, don’t expect them to last that long as they’ll more than likely all be eaten before then.

DO THESE KETO COOKIES USE ALMOND FLOUR?

They sure do. That’s what helps keep them low carb. But don’t fret. The unconventional flour won’t change the flavor or texture of these cookies one bit. With the influx of people eating low carb and gluten-free, you can easily find it in the baking aisle of your local grocer.

KETO GINGER COOKIE RECIPE 4
KETO GINGER COOKIE RECIPE 4

Keto Ginger Cookie Recipe

This Ginger Cookie Recipe gives you all the flavor of ginger snap cookies without all the carbs. They’re so delicious and take less than 30 minutes to make! 

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Servings

18 COOKIES 

Course

 Desserts

Cuisine

 American

Author: Zeeshan

Keyword: keto cookies, keto desserts, keto ginger snaps

Equipment

  • KITCHENAID STAND MIXER
  • COOKIE SHEET
  • SILICONE SPATULA TURNER

Ingredients

Cream Together

  • 4 tbsp (4 tbsp) butter, softened (or coconut oil)
  • 2 tbsp (2 tbsp) agave nectar, (or water for strict keto)
  • 1 (1 ) Egg
  • 2 tablespoons (2 tablespoons) Water

Add Dry Ingredients

  • 2.5 cup (280 g) Superfine Almond Flour
  • 1/3 cup (0.33 g) Truvvia, or 1/2 cup sugar
  • 2 tsp (2 tsp) ground ginger
  • 1 tsp (1 tsp) Ground Cinnamon
  • ½ tsp (0.5 tsp) Ground Nutmeg
  • 1 tsp (1 tsp) Baking Soda
  • ¼ tsp (0.25 tsp) Salt

Instructions

  • Preheat the oven to 350F.
  • Line a cookie sheet with parchment paper and set aside.
  • Using a hand blender, cream together the butter, agave nectar, egg, and water.
  • To this mixture, add all the dry ingredients and mix well on low speed.
  • Roll into 2 teaspoon balls and arrange on a baking tray with parchment paper. They don’t really spread too much but leave a little room between them.
  • Bake for 12-15 minutes until the tops have lightly browned.
  • Once cooled, store in an air-tight container. For like, the one hour these cookies will be around before you eat them all.
  • This recipe yeilds a total of 18 cookies. The nutritional info is per a cookie.
  • This Ginger Cookie Recipe will keep in an airtight container for about 2-3 weeks.

Nutritional Information

Calories: 122 kcal , Carbohydrates: 5 g , Protein: 3g , Fat: 10g , Saturated Fat: 2g , Fiber: 1g , Sugar: 2g

NO-BAKE KETO DESSERTS: PEANUT BUTTER CHOCOLATE BARS

1009 words. · About 6 minutes to read this article.·

No-Bake Keto Peanut Butter Chocolate Bars will satisfy all of your dessert cravings with almost none of the sugar. Low Carb, low sugar, high fat Peanut Butter Bars make a perfectly delicious keto dessert or fat bomb and they taste just like peanut butter cups!

PEANUT BUTTER CHOCOLATE BARS 1
PEANUT BUTTER CHOCOLATE BARS 1

NO-BAKE KETO PEANUT BUTTER CHOCOLATE BARS | SUGAR-FREE PEANUT BUTTER CUPS

PEANUT BUTTER CHOCOLATE BARS 2
PEANUT BUTTER CHOCOLATE BARS 2

HOW TO MAKE A GREAT KETO DESSERT: NO BAKE KETO PEANUT BUTTER FAT BOMB RECIPE

  • Mix butter, peanut butter, and Swerve with the almond flour and pat out.
  • Melt chocolate chips and pour on top.
  • DO NOT RUSH THIS. Let it solidify in the fridge and let the tastes mingle. If you eat it too soon, it will taste like artificial sugar. Let the tastes meld together and it will be super fantastic. This is true for most keto desserts. You need to let them chill for a bit. Which is good for you in life as well, as it happens.
PEANUT BUTTER CHOCOLATE BARS 3
PEANUT BUTTER CHOCOLATE BARS 3

EQUIPMENT NEEDED FOR THIS KETO DESSERT

Nothing fancy needed.

  •  pastry cutter is used in this recipe but you can also use two knives to cut the ingredients in if you prefer. The pastry cutter does make it easier and you can use it for other recipes as well.
  • I also like to make these in an 8-inch pan, but it’s a lot easier if you line it with parchment paper if you do that. Comes out very easily that way.
PEANUT BUTTER CHOCOLATE BARS 4
PEANUT BUTTER CHOCOLATE BARS 4

No Bake Keto Peanut Butter Chocolate Bars

No-Bake Keto Peanut Butter Chocolate Bars will satisfy all of your dessert cravings with almost none of the sugar. Low Carb, low sugar, high fat Peanut Butter Bars make a perfectly delicious keto dessert or fat bomb.

Recipe

Prep Time

10 minutes

Total Time

10 minutes

Course

Desserts, Snacks

Servings

 8

Calories:

246 kcal

Author

 Zeeshan

Cuisine: American

Keyword: keto dessert, keto peanut butter bars, keto reeses peanut butter cups 

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Equipment

Ingredients

For the Bars

  • 3/4 cup (84 g) Superfine Almond Flour
  • 2 oz (56.7 g) Butter
  • 1/4 cup (45.5 g) Swerve , Icing sugar style
  • 1/2 cup (129 g) Creamy Peanut Butter
  • Vanilla extract

For the Topping

  • 1/2 cup (90 g) Sugar-Free Chocolate Chips

Instructions

  • Mix all the ingredients for the bars together and spread into a small 6 inch pan
  • Melt the chocolate chips in a microwave oven for 30 seconds and stir.
  • Add another 10 seconds if needed to melt fully.
  • Spread the topping on top of the bars.
  • Refrigerate for at least an hour or two until the bars thicken up. These bars definitely improve with keeping so don’t be in a huge rush to eat them. 

Tips and Tricks

  • I used a pastry cutter, but you can also use two knives to cut the ingredients in if you prefer. The pastry cutter does make it easier and you can use it for other recipes as well.
  • I also like to make these in an 8-inch pan, but it’s a lot easier if you line it with parchment paper if you do that. Comes out very easily that way.
  • Mix butter, peanut butter, and Swerve with the almond flour and pat out
  • Melt chocolate and pour on top. Some people like to mix in a little coconut oil into the chocolate as it makes it softer
  • DO NOT RUSH the last part. Let your tasty low carb dessert chill for a while. Let it solidify in the fridge and let the tastes mingle. If you eat it too soon, it will taste like artificial sugar. Let the tastes meld together and it will be super fantastic.

Nutritional Information

Calories: 246kcal , Carbohydrates: 7g , Protein: 7g , Fat: 23g , Saturated Fat: 8g , Fiber: 3g , Sugar: 1g

HOT CHOCOLATE CAKE

This Hot Chocolate Cake is a moist chocolate cake, hot chocolate buttercream frosting and marshmallow filling! The combination is wonderfully decadent and addicting!

HOT CHOCOLATE CAKE 1
HOT CHOCOLATE CAKE 1

HOT CHOCOLATE CAKE

Hot chocolate just feels very holiday-y to me, but it’s obviously perfect for any cold weather.

And I’m a big hot chocolate fan. Have you ever tried it with Baileys in it? It’s amazing. And the more marshmallows the better.

HOW TO MAKE A HOT CHOCOLATE CAKE

Since hot chocolate isn’t going to be strong enough on it’s own to give a cake a full on chocolate flavor, the cake has to use both cocoa powder and hot chocolate. Otherwise you’d have a vanilla cake with a smidge of chocolate flavor. Not what we want.

HOT CHOCOLATE CAKE 2
HOT CHOCOLATE CAKE 2
HOT CHOCOLATE CAKE 3
HOT CHOCOLATE CAKE 3

Not only is the chocolate make amazing (if you haven’t tried it yet, you have to), but the frosting is SO good! It’s made with four whole packets of hot chocolate (assuming you use the individual packets for a cup of hot chocolate), but it’s dissolved in a small amount of milk, so you get loads of hot chocolate flavor without thinning out your buttercream. Sweet!

FLUFFY MARSHMALLOW FROSTING

The only thing that could make this cake better is a wonderful marshmallow filling. I used a marshmallow frosting made with just three ingredients – butter, powdered sugar and marshmallow cream. And since more marshmallows are better, I used almost a full container and a half of cream. I also made sure that this cake had three layers of filling. Not one, not two, but three.

HOT CHOCOLATE CAKE 4
HOT CHOCOLATE CAKE 4
HOT CHOCOLATE CAKE 5
HOT CHOCOLATE CAKE 5

The trick with this cake is layering everything. The marshmallow filling is on the softer side when at room temperature, so you will want to refrigerate the cake for about an hour after you torte and fill it – prior to frosting the full cake and decorating it. You might be able to get by without that step, but you’ll have to be really careful, since the layers slip around a bit. So do yourself a favor, and refrigerate it – it’ll be much easier to work with and it won’t budge again.

Once the cake is frosted, I added a white chocolate drip and a ring of marshmallows on top. I was torn between a white chocolate and regular chocolate drip. Both would have been so fun. But ultimately, since hot chocolate is covered with white marshmallows, I went white.

To help give yourself full coverage with the marshmallows, it’s helpful to have both mini marshmallows and marshmallow bits, which can fill in gaps and small spaces really well. It also gives a little size variety, which looks a little more interesting.

BEST HOT CHOCOLATE CAKE

The final result of this Hot Chocolate Cake is one amazing dessert! The combination of moist chocolate cake, smooth hot chocolate frosting and fluffy marshmallow filling is amaizing.SO yummy and such a fun cake!

HOT CHOCOLATE CAKE 6
HOT CHOCOLATE CAKE 6
HOT CHOCOLATE CAKE 7
HOT CHOCOLATE CAKE 7

HOT CHOCOLATE CAKE

This Hot Chocolate Cake is a moist chocolate cake, hot chocolate buttercream frosting and marshmallow filling! The combination is wonderfully decadent and addicting!

  • Author: Zeeshan
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 12-14 slices 1x
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Ingredients

CHOCOLATE CAKE

2 cups (260g) flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) milk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla
1 cup (240ml) hot water

HOT CHOCOLATE BUTTERCREAM FROSTING

4 tbsp (60ml) hot water/milk
2.92 oz hot chocolate powder mix*
1 1/2 cups (336g) unsalted butter, room temperature
1 1/4 cup (237g) shortening
10 cups (1150g) powdered sugar
2 tbsp (14g) natural unsweetened cocoa powder
1–2 tbsp water or milk

MARSHMALLOW FILLING

1/2 cup (112g) unsalted butter, room temperature
1 cup (115g) powdered sugar
10 oz marshmallow creme

WHITE CHOCOLATE GANACHE

6 oz (1 cup) white chocolate chips
3 tbsp (45ml) heavy whipping cream
Mini marshmallows
Marshmallow bits

VANILLA BUTTERCREAM, OPTIONAL

1/2 cup (112 g) unsalted butter, room temperature
2 cups (230 g) powdered sugar
1/2 tsp vanilla extract
1–2 tbsp water/milk

INSTRUCTIONS

1. Prepare two 8 inch cake pans (see note below) with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. To make the chocolate cake, add the dry ingredients to a large bowl and whisk together.
3. Add the eggs, milk, oil and vanilla extract to the dry ingredients and mix until well combined.
4. Add the hot water and mix until well combined.
5. Divide the batter evenly between the cakes pans and bake for 45-50 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to cooling racks to cool completely.
7. To make the hot chocolate frosting, dissolve the hot chocolate powder into the hot water or milk. It’ll be fairly thick. Set aside.
8. Add the butter and shortening to a large mixer bowl and beat until smooth.
9. Add about half of the powdered sugar and mix until well combined and smooth.
10. Add the hot chocolate mixture and cocoa powder and mix until well combined and smooth.
11. Add the remaining powdered sugar and mix until well combined and smooth.
12. Add additional water or milk as needed to get the right consistency.
13. To make the marshmallow filling, add the butter to a mixer bowl and beat until smooth.
14. Add the powdered sugar and beat until well combined and smooth. It’ll take a bit for it all to fully incorporate, so scrape down the sides of the bowl as needed and keep mixing.
15. Stir in the marshmallow cream. Set filling aside.
16. When you are ready to build the cake, remove cake domes from top with a large serrated knife, if needed. Divide each cake into two layers, so you have four total layers.
17. Place the first layer of cake on cake plate or cardboard cake circle. Add half a cup of hot chocolate frosting and spread into an even layer.
18. Pipe a dam around the outer edge of the cake, then fill it with about 3/4 cup of marshmallow filling. Spread into an even layer.
19. Place the second layer of cake on top and add another layer of hot chocolate frosting and marshmallow filling.
20. Repeat with the third layer of cake and filling, then top the cake with the final layer.
21. Spread a light crumb coat around the sides of the cake, then refrigerate for about an hour to let the filling firm up a bit. The layers will slip around a bit if you skip this step.
22. After refrigerating, frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake with buttercream.
23. To make the white chocolate ganache, add the white chocolate chips to a medium sized bowl. Heat the cream just until it begins to boil, then pour over the white chocolate.
24. Whisk the chocolate mixture so that it begins to melt. Heat for another 10 seconds and whisk to continue melting. If needed heat another 10 seconds.
25. Drizzle the white chocolate around the top edge of the cake. I like to use a squeeze bottle, but you can also use a spoon or any other method.
26. Fill in the top of the cake with the ganache and spread evenly.
27. To create the ring of marshmallows, make the vanilla buttercream. Add the butter to a mixer bowl and beat until smooth.
28. Add half of the powdered sugar and beat until smooth.
29. Add a tablespoon of water or milk and the vanilla extract and beat until smooth.
30. Add the remaining powdered sugar and beat until smooth. Add additional water or milk, if needed for the right consistency.
31. Pipe a ring of the vanilla buttercream around the top edge of the cake, then add mini marshmallows and marshmallow bits.
32. Refrigerate cake until ready to serve. Cake is best served after letting it sit out for a few hours to come closer to room temperature. Cake is best when stored well covered for 2-3 days.

NOTES

1. For the hot chocolate powder mix, I used four 0.73 individual packets of hot chocolate powder. If you have one large container of hot chocolate powder, it would be about 20 tablespoons.
2. These two cakes are fairly tall once baked, so they will completely fill an 8×2 inch cake pan. If you have 8×3 inch pans, those would be ideal.

Keywords: hot chocolate cake, chocolate cake recipe, easy chocolate cake, marshmallow frosting, hot chocolate dessert, best chocolate dessert ideas, best chocolate dessert recipe

Classic Pineapple Upside-Down Cake

This pineapple upside-down cake is a classic recipe that never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange.

Classic Pineapple Upside-Down Cake 1
Classic Pineapple Upside-Down Cake 1

Makes 9 servings

Prep: 20 min
Bake: 30 min. + standing
Total Time 50 min

Ingredients

  • 1/3 cup butter, melted
  • 2/3 cup packed brown sugar
  • 1 can (20 ounces) sliced pineapple
  • 1/2 cup chopped pecans
  • 3 large eggs, separated
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 9 maraschino cherries
  • Whipped topping, optional

Directions

  • Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside.
  • In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well.
  • In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan.
  • Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

Peach Upside-Down Cake: Omit the pineapple, pecans and cherries. Drain 1 can (15 ounces) sliced peaches, reserving 1/3 cup juice. Arrange peaches over brown sugar. Substitute reserved peach juice for the pineapple juice. Cranberry Orange Upside-Down Cake: Omit the pineapple, pecans and cherries. Sprinkle 1 cup halved fresh or frozen cranberries and 1 chopped peeled orange over brown sugar. Substitute 1/3 cup orange juice for the pineapple juice.

NUTRITIONAL INFORMATION

1 piece: 361 calories, 13g fat (5g saturated fat), 88mg cholesterol, 193mg sodium, 58g carbohydrate (46g sugars, 2g fiber), 4g protein.

KETO FRENCH SILK PUDDING

It sounds, looks, and tastes fancy but, this Keto French Silk Pudding takes about ten minutes to prep and only ten minutes to cook. It’s healthy and allergy-friendly as well? You can’t beat a dessert like this one.

KETO FRENCH SILK PUDDING 1
KETO FRENCH SILK PUDDING 1

Sometimes, you just want a dessert with a fancy name that’s actually pretty easy to make. I love making myself sweet treats but, rarely do I like to go over the top in the effort department. This Keto French Silk Pudding is a perfect sweet treat that takes little effort to make.

WHAT IS KETO FRENCH SILK PUDDING?

Have you ever had a French Silk Pie? That chocolate pie of goodness? I wanted to replicate that without all the carbs. Really, all of the flavor of the pie is in the chocolate filling and its easy enough to make.

There’s nothing like a decadent dessert that’s actually considered a healthy option. Keto French Silk Pudding is low carb, if you can believe it. No worries, you’re not sacrificing one ounce of flavor for this treat to be healthy.

WHAT DOES FRENCH SILK PUDDING TASTE LIKE?

Now this is a VERY RICH pudding. Don’t sit down with a huge big bowl otherwise you will be out of calories for the day in a jiffy. I would treat this more as a fat bomb.

It does have such a rich flavor, that you’re not going to be able to eat that much of this Keto French Silk Pudding anyway. If you like chocolate then, then you’re going to love this pudding. It’s rich, and smooth, and will hit any chocolate craving you might be having.

CAN I MAKE THIS INTO A KETO FRENCH SILK PIE?

Yes! It’s actually very easy. To do that, follow the directions to make the Keto French Silk Pudding. Then make my Keto Pie Crust recipe. Fully bake the pie crust and let it cool. Then spread in this Keto French Silk Pudding. Cover and refrigerate until ready to serve.

HOW DO YOU MAKE KETO FRENCH SILK PUDDING?

  • In a large bowl, beat whipping cream until stiff peaks form. Set the cream in the refrigerator. 
  • Place Truvia, chocolate, eggs, and butter in a 1 quart saucepan. Melt together the ingredients over medium heat, stirring often. Once the mixture is thick enough to coat the back of a spoon, set aside for 5 minutes to cool slightly. 
  • Slowly mix the chocolate mixture into the whipped cream, and stir gently until it is well-incorporated.
  • Pour into six 4 ounce ramekins and refrigerate until set, about 1-2 hours.

TIPS AND TRICKS FOR MAKING KETO FRENCH SILK PUDDING

  • Do not overcook the egg mixture, or cook on a high heat, unless you want chocolatey scrambled eggs.
  • Don’t whip the chocolate and whipped cream together. Use a silicone spatula and just gently fold the two together until there are no longer white streaks.
KETO FRENCH SILK PUDDING 3
KETO FRENCH SILK PUDDING 3

If you’re attempting to eat healthy right now, don’t deprive yourself. Whip up this Keto French Silk Pudding and curb that crazy sweet tooth craving. I assure you, you’ll love it.

KETO FRENCH SILK PUDDING 4
KETO FRENCH SILK PUDDING 4

Keto French Silk Pudding

This Keto French Silk Pudding is decadent, delicious and surprisingly low carb. With only 5 ingredients, this simply delicious dessert is simple to make

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Course

 Desserts

Cuisine

American

Servings

 6 

Calories:

320 kcal

Author

Zeeshan

Keyword: Chocolate Recipes, Easy Dessert Recipes, French Silk Pie Recipe, French Silk Pudding, Gluten Free Dessert Recipes, Gluten Free French Silk Pudding, Keto Dessert Recipes, Keto French Silk Pudding, Low Carb Dessert Recipes, Low Carb French Silk Pudding, Simple Dessert Recipes, Simple French Silk Pudding Recipe, Two Sleevers 

Equipment

  • Mixing Bowl
  • Small Sauce Pan
  • 4 OZ RAMEKINS

Ingredients

Instructions

  • In large bowl, beat whipping cream until stiff peaks form. Set the cream in the refrigerator. 
  • Place Truvia, chocolate, eggs, and butter in a 1 quart saucepan. Melt together the ingredients over medium heat, stirring often. Once the mixture is thick enough to coat the back of a spoon, set aside for 5 minutes to cool slightly. 
  • Slowly mix the chocolate mixture into the whipped cream, and stir gently until it is well-incorporated.
  • Pour into six 4 ounce ramekins and refrigerate until set, about 1-2 hours.  
  • Don’t cook the egg mixture over high heat, or you will unintentionally scramble the eggs. Low and slow.
  • Don’t whisk the whipped cream and chocolate mixture together. Instead fold it over gently with a silicone spatula until there are no longer any white streaks.

NUTRITIONAL INFORMATION

Calories: 320 kcal | Carbohydrates: 7 g | Protein: 5 g | Fat: 34 g | Saturated Fat: 21 g | Cholesterol: 129 mg | Sodium: 108 mg | Potassium: 207 mg 

 Fiber: 3 g | Sugar: 1 g | Vitamin A: 899 IU | Vitamin C: 1 mg | Calcium: 55 mg | Iron: 4 mg