Appetizer - Low Carb Sour Cream Beef Bake recipes

Author: Kevin Smith

Appetizer Main dishes Staples Keto muffin recipe

Keto lemon muffins with a tender lemon cake layer, topped with crunchy streusel and a sweet tart lemon glaze! Real food sour cream and onion keto chips are gluten-free, low carb, and delicious.

Sour Cream and Onion Keto Chips
Low Carb Sour Cream Beef Bake
Low Carb Sour Cream Biscuits
Keto Lemon Muffins - Low Carb and Gluten-free
How do you use sour cream on a ketogenic diet?
Is sour cream good for a low carb diet?
How many net carbs are in sour cream?
What can I eat with sour cream?

Sour Cream and Onion Keto Chips

Real food sour cream and onion keto chips are gluten-free, low carb, and delicious. Great for a keto appetizer with dip or as a low carb side with soup!
Provided by: Explorer Momma
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

1 ¾ cups shredded mozzarella cheese
2 tbsp salted butter
1 large egg
2 tbsp sour cream
¾ cups finely ground blanched almond flour
½ tsp onion powder
½ tsp garlic powder
½ tsp mustard powder
½ tsp sea salt (more to taste)
1 tbsp chopped chives

Nutrition:

Calories: 197 calories
Serving Size: 1 grams
Unsaturated Fat: 0 grams unsaturated fat

How to cook:

Preheat the oven to 350 degrees Fahrenheit and prepare two baking sheets with silicone liners or parchment paper.
Place the shredded mozzarella and butter in a microwave-safe bowl and microwave for 1-2 minutes until the cheese is entirely melted.
Mix well with a hand or standing mixer. Then add in the egg then the sour cream and combine well.
Add the almond flour, garlic powder, onion powder, mustard powder, and salt. Mix it until everything is evenly distributed and a dough forms.
Mix in the chives and place the dough in the refrigerator to chill while you prepare the parchment paper.
Spray two large baking sheet-sized pieces of parchment paper with coconut or avocado oil. Alternatively, brush it on with a basting brush. Place the dough in between the two pieces of paper (oil to the middle so the dough does not stick).
Take out a rolling pin and roll the dough out as thinly as possible between the two pieces of parchment paper.
Remove the paper from the top and cut in triangles or desired shapes. Peel the dough triangles carefully off and place them on a baking sheet lined with parchment paper or silicone liners.
Bake in the 350-degree oven for 8-10 minutes or until the edges begin to brown. The browner they are, the crispier they will be but watch so they don't burn.
Let cool and serve with your favorite dip or soup or enjoy on their own.

Notes: Keto Sour Cream Cookies (Sugar Cookies), 1/2 cup of unsalted butter, room temperature · 1 cup of granulated sugar substitute · 2 large eggs, room temperature · 1/2 cup of full-fat sour

Tags:

carb sour cream beef bake low carb sour cream biscuits sour cream and onion keto chips low carb sour cream beef bake low carb and gluten-free cream and onion keto chips

Keto dessert with sour cream

Try this super easy to make keto dessert with sour cream and berries! You can eat it as a Duration: 1:05

Sour cream and onion omelet (ONLY 3 INGREDIENTS)

Sour cream and onion omelet (ONLY 3 INGREDIENTS) - Easy Keto Recipe. Watch later
Duration: 3:54

Keto Sour Cream Chips Recipe

CHECK OUT THE FULL RECIPE HERE: https://www.drberg.com/ketogenic-diet-meals-recipes
Duration: 1:16

Low Carb Sour Cream Beef Bake

The inspiration for this low carb recipe comes from The Pioneer Woman's sour cream beef bake recipe. My version uses cauliflower rice in place of the pasta.
Provided by: Julie
Total time: 20 minutes
Cook time: 15 minutes
Yields: 8 servings
Number of ingredients: 9

Ingredients:

12oz cauliflower rice
1.5lb lean ground beef
15oz can of tomato sauce (I make sure no sugar is added)
1/2 C sour cream (I use full fat)
1 1/4 C cottage cheese (I use full fat)
2 C shredded cheddar cheese (I shred my own)
1/2 C sliced green onions
1 tsp salt
1 tsp ground black pepper

Nutrition:

How to cook:

Preheat oven to 350.
Place the cauliflower rice in a 2.5 quart baking dish. Microwave 4-5 minutes or until tender but not mushy. After cooking, set aside (leave in the casserole dish). **See notes below or in post for removing excess water from the cauliflower rice.
In a large skillet or pot, cook the ground beef over medium high heat until browned, 7-10 minutes. Drain and stir in the tomato sauce, salt and pepper.
In a mixing bowl, stir together the cottage cheese and sour cream. Mix in the sliced green onions.
Pour the sour cream mixture into the cauliflower rice (that's in the casserole dish) and mix well.
Pour half of the beef mixture over the cauliflower rice mixture. Spread with the back of a spoon to even. Top with 1 C of the cheddar cheese.
Repeat with the remaining beef mixture and cheese, ending with the cheese.
Bake at 350 for 20 minutes.

Notes: Keto Sour Cream Bread, Deliciously Easy!, Ingredients · 1 1/2 cups of finely milled almond flour, measured and sifted · 1 tablespoon granulated sugar substitute (optional) · 3 eggs, room temperature

Low Carb Sour Cream Biscuits

These sour cream biscuits practically melt in your mouth! So tender and just delicious topped with butter.
Provided by: Karly Campbell
Total time: 22 minutes
Cook time: 12 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

¾ cup almond flour
½ cup coconut flour
2 teaspoons sugar substitute, such as monkfruit
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sour cream
1 egg, see notes
¼ cup water
3 tablespoons heavy cream
2 tablespoons melted butter

Nutrition:

Calories: 148 calories
Carbohydrate: 7 grams carbohydrates
Cholesterol: 37 milligrams cholesterol
Fat: 12 grams fat
Fiber: 3 grams fiber
Protein: 4 grams protein
Saturated Fat: 5 grams saturated fat
Serving Size: 1 biscuit
Sodium: 300 milligrams sodium
Sugar: 3 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 6 grams unsaturated fat

How to cook:

Preheat oven to 450 degrees. Spray a baking sheet with non-stick spray.
Add all of the ingredients to a mixing bowl and stir well to combine.
Use a large cookie scoop to scoop out 8 biscuits.
Lightly flatten the biscuits with your fingers.
Bake for 10-12 minutes or until golden brown.
Cool for at least 5 minutes before eating.

Notes: Sour Cream and Onion Cauliflower Bake, Ingredients · 3 bags (30 oz) steamable frozen cauliflower rice · 1/4 cup (2 oz) unsalted butter, softened, divided · 1 cup (~150g) chopped white

Keto Lemon Muffins - Low Carb and Gluten-free

Keto lemon muffins with a tender lemon cake layer, topped with crunchy streusel and a sweet tart lemon glaze! Keto, low carb, Atkins friendly, and gluten free
Provided by: Mellissa Sevigny
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 19

Ingredients:

1/2 cup butter, softened
3/4 cup granulated erythritol sweetener
3 large eggs
3 tablespoons lemon juice
1 tablespoon lemon zest
1 1/2 cup superfine almond flour
1/2 cup coconut flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum or arrowroot powder
1/2 teaspoon vanilla extract
1 cup full fat sour cream (or 1/2 cup unsweetened almond milk)
pinch of salt
3 tablespoons butter, melted
3/4 cup superfine almond flour
3 tablespoons granulated erythritol sweetener
1 teaspoon grated lemon zest
1 tablespoon coconut flour
1/2 cup confectioners style erythritol sweetener
3 tablespoons lemon juice

Nutrition:

Serving Size: 1 muffin
Calories: 290 calories
Fat: 25g
Carbohydrate: 4.5g net
Protein: 8g

How to cook:

For the muffin layer:
Combine all of the muffin ingredients in a blender and blend for 2-3 minutes or until smooth. The mixture is thick so you’ll have to stop a few times and scrape the sides down with a silicone spatula to get it going the first minute or so.
Preheat the oven to 350 degrees (F) and then start your streusel topping.
For the streusel topping:
Combine the melted butter, almond flour, sweetener, lemon zest and coconut flour in a small bowl and stir well with a fork until a crumbly dough forms.
Spoon the muffin batter from the blender into 8 large or 12 regular muffin cups (if you’re using foil or thin paper then place inside a muffin tin to support them) – or into a small loaf or cake pan.
Crumble the streusel topping in pea sized pieces over the top of the batter.
Bake on the middle rack of your oven at 350 degrees for 35 minutes (large muffins) or 25 minutes (average sized muffin) or 50 minutes (loaf or cake pan) OR until a toothpick or knife inserted in the center comes out clean.
For the lemon glaze:
Combine the erythritol and lemon juice in a cup or small bowl. Stir with a fork until smooth.
If too runny, add another tablespoon of erythritol (or more) until an opaque but still pourable glaze forms.
If too stiff to pour, add another teaspoon of lemon juice to loosen.
Pour the glaze over the muffins after they are baked and slightly cool. Serve warm or room temperature.
Store any leftovers covered in the refrigerator for up to a week.

Notes: Sour Cream Chicken Enchilada Casserole (Keto, GF), Keto/Low Carb – Use full-fat sour cream and cream cheese and read the labels to make sure you're using a brand that's actually almost no