Quick Pickle Vegetables

Whether you’re making quick pickled red onions, pickled cucumbers, green beans, cauliflower, radishes, or a colorful mix of fresh veggies, this quick pickle brine is one of the easiest ways to preserve vegetables and add a burst of flavor to salads, burgers, sandwiches, tacos, grain-free bowls, and more.

Quick pickling is one of the best kitchen skills to learn because it requires no special equipment, no canning process, and very little hands-on time. Just a jar, a sharp knife, a few pantry staples, and your refrigerator.

Why You’ll Love These Sugar-Free Refrigerator Pickles & Veggies

• No added sugar
• No canning required
• Ready in as little as 30 minutes
• Great way to use up fresh vegetables
• Naturally low carb and keto-friendly
• Easy to customize with fresh herbs and spices
• Perfect for meal prep
• Adds flavor without extra calories

Unlike traditional sweet pickles or bread-and-butter pickles, these refrigerator pickles let the natural flavor of the vegetables shine through while providing that classic tangy crunch.

What Are Quick Pickles?

Quick pickles, also called refrigerator pickles, are vegetables soaked in a vinegar-based brine rather than undergoing a traditional fermentation process. They are stored in the refrigerator and become flavorful within hours instead of days or weeks.  

The biggest difference between traditional fermented pickles and quick pickles is that quick pickles use vinegar for acidity and preservation rather than relying on beneficial bacteria to create lactic acid during fermentation.

Best Vegetables for Quick Pickling

One of the great things about quick pickling is that almost any vegetable works.

Try:

• Red onions
• Cucumbers
• Green beans
• Radishes
• Cauliflower florets
• Bell peppers
• Jalapeños
• Carrots
• Cabbage
• Asparagus
• Turnips

Quick pickled red onions are especially popular because they turn a beautiful bright pink color after soaking in the brine.

Ingredients You’ll Need

For the Quick Pickle Brine

• 2 cups apple cider vinegar or white vinegar or 1 cup each
• 2 cups water
• 2 tablespoons kosher salt
• 2-4 tablespoons Allulose liquid (optional)
• 2 tablespoons pickling spice or see below

Optional Flavor Boosters

• Fresh dill
• Dill seed
• Mustard seeds
• Coriander seeds
• Garlic cloves
• Black peppercorns
• Red pepper flakes
• Fresh herbs

A simple 1:1 ratio of vinegar to water works beautifully for most quick pickling recipes.

How to Make Easy Sugar-Free Quick Pickled Vegetables

Step 1: Prepare the Vegetables

Wash and dry your vegetables thoroughly.

Using a sharp knife, slice vegetables into thin, even pieces. Thin slices absorb the brine faster and create a crisp texture.

Step 2: Fill the Jar

Pack vegetables tightly into a clean glass jar or mason jar.

Add any fresh herbs or spices you enjoy.

Step 3: Make the Brine

In a measuring cup or bowl, combine:

• Vinegar
• Water
• Salt
• Pickling spice

Bring to a low boil and whisk until the salt and sweetener if using, dissolves.

Step 4: Pour Over Vegetables

Pour the brine over the vegetables until completely covered. Let cool about 30 minutes.

Seal tightly with a lid.

Step 5: Refrigerate

Place the jar in the refrigerator.

For best flavor:

• Red onions: 30 minutes to 1 hour
• Cucumbers: 24 hours
• Mixed vegetables: 24–48 hours

The longer they sit, the more flavorful they become.

Favorite Quick Pickled Vegetable Combinations

Quick Pickled Red Onions

The easiest and most popular option.

Perfect on:

• Burgers
• Salads
• Tacos
• Lettuce wraps
• Sandwiches

Dill Refrigerator Pickles

Add:

• Fresh dill
• Garlic cloves
• Black peppercorns

These taste similar to classic dill pickles without any added sugar.

Pickled Green Beans

A crunchy addition to charcuterie boards and salads.

Mixed Pickled Vegetables

Combine:

• Cauliflower
• Carrots
• Red onions
• Bell peppers
• Green beans

This colorful combination makes a great side dish or snack.

How Long Do Refrigerator Pickles Last?

Because these are quick refrigerator pickles and not canned pickles, they must remain refrigerated.

Stored properly in an airtight container, most quick pickled vegetables stay fresh for 2 to 4 weeks.

Can Quick Pickled Vegetables Support Gut Health?

While quick pickled vegetables made with vinegar are not fermented and don’t contain the beneficial bacteria found in traditional fermented foods like sauerkraut, kimchi, or naturally fermented pickles, they can still support a healthy gut in several ways.

1. They Help You Eat More Vegetables

Most Americans fall short on vegetable intake. Adding tangy quick pickled vegetables to meals makes vegetables more appealing and can help increase your daily fiber intake.

Fiber acts as a prebiotic, feeding the beneficial bacteria already living in your gut.

2. Vinegar May Support Digestion

The vinegar used in quick pickling, especially apple cider vinegar, contains acetic acid, which may help support digestion and healthy blood sugar balance when consumed with meals.

3. Herbs and Spices Offer Additional Benefits

Many common pickling ingredients contain plant compounds that support digestive health:

• Fresh dill provides antioxidants and may help soothe digestion.
• Garlic contains prebiotic fibers that feed beneficial gut bacteria.
• Mustard seeds contain compounds that may support digestion.
• Coriander seeds have traditionally been used to ease digestive discomfort.

4. Pair Them With Fermented Foods

For even greater gut health benefits, serve quick pickled vegetables alongside fermented foods such as:

• Sauerkraut
• Kimchi
• Plain kefir
• Unsweetened yogurt
• Fermented pickles

This combination provides both prebiotic fibers and probiotic bacteria.

Tips for the Best Quick Pickles

✔ Use fresh vegetables for the best crunch.

✔ Choose vinegar with at least 5% acidity. I used a combo of apple cider and white vinegar.

✔ Store only in the refrigerator.

✔ Let vegetables sit at least 30 minutes before serving.

✔ Experiment with fresh dill, garlic, mustard seed, and coriander.

✔ Use glass jars rather than plastic containers for best flavor.

Frequently Asked Questions

Can I make quick pickles without sugar?

Absolutely. This recipe is completely sugar-free and still delivers plenty of flavor thanks to vinegar, salt, herbs, and spices.

What’s the best vinegar for quick pickling?

White vinegar provides a clean, classic pickle flavor while apple cider vinegar offers a slightly milder, sweeter taste. Both work well.  

Can I pickle different vegetables together?

Yes! Mixed vegetable pickles are a great way to use up produce before it spoils.

Do quick pickles need to be canned?

No. Refrigerator pickles are specifically designed to skip the canning process and be stored in the refrigerator.

Making easy sugar-free quick pickled vegetables is one of the simplest ways to add flavor, crunch, and color to your meals. With no added sugar, minimal ingredients, and endless customization options, this refrigerator pickle recipe is perfect for anyone following a low-carb, keto, or sugar-free lifestyle.

Whether you’re making quick pickled red onions, dill pickles, green beans, or a colorful mix of fresh vegetables, you’ll love having a jar ready in the refrigerator to instantly elevate any meal.

Are Quick Pickled Vegetables Probiotic?

No. Most quick pickled vegetables are made with vinegar and do not undergo fermentation, so they generally do not contain live probiotic bacteria.

However, they can still support gut health by encouraging vegetable intake, increasing fiber consumption, and providing flavorful variety that makes healthy eating more enjoyable.

Easy Sugar Free Quick Pickled Vegetables

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How to Make Easy Sugar Free Quick Pickled Vegetables

These easy sugar-free quick pickled vegetables are crisp, tangy, colorful, and ready in as little as 30 minutes. Unlike traditional pickling recipes that often contain added sugar, this simple refrigerator pickle recipe relies on vinegar, fresh vegetables, herbs, and spices to create delicious flavor with no sweeteners needed.

Prep Time 10 minutes minutes

Servings 12 servings @ 1/2 cup drained vegetables

Calories 28kcal

Author Brenda Bennett/Sugar Free Mom

Equipment

• 64 oz mason jar or two-32 ounce mason jars

Ingredients

• 8 ounces green beans about 2 cups
• 8 ounces cucumbers sliced, about 2 cups
• 4 ounces carrots sliced into sticks, about 3/4 cup
• 4 ounces red onion sliced, about 3/4 cup
• 4 ounces bell peppers sliced, about 3/4 cup

Brine

• 2 cups water
• 2 cups vinegar ( I used 1 cup apple cider and 1 cup white vinegar)
• 2 tablespoons salt
• 2 tablespoons pickling spice or see notes above
• 2-4 tablespoons Allulose liquid optional to balance flavors

Instructions

• Wash and dry your vegetables thoroughly. Using a sharp knife, slice vegetables into thin, even pieces. Thin slices absorb the brine faster and create a crisp texture.
• Pack vegetables tightly into a clean glass jar or mason jar. Add any fresh herbs or spices you enjoy.
• Add the brine ingredients into a medium saucepan and bring to a low simmer. Turn off heat and pour brine over vegetables in the jar. Allow to cool for about 30 minutes then seal with a cover and refrigerate.
• For best flavor: The longer they sit, the more flavorful they become.

  Red onions: 30 minutes to 1 hour

  Cucumbers: 24 hours

  Mixed vegetables: 24–48 hours
• Quick pickled vegetables stay fresh for 2 to 4 weeks in the refrigerator.

Video

Notes

4 g net carbs per 1/2 cup drained vegetables

Here’s my video tutorial on Pinterest. 

Nutrition

Serving: 1serving @ 1/2 cup | Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 886mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2024IU | Vitamin C: 17mg | Calcium: 26mg | Iron: 1mg

The post How to Make Easy Sugar-Free Quick Pickled Vegetables appeared first on Sugar-Free Mom.

Easy Mediterranean Roasted Cauliflower Salad

Although I’m an full blooded Italian I crave, like nobodies business, Mediterranean flavors. Not surprisingly as they are pretty similar.

I never grew up eating black olives, it was always green with pimentos, Kalamata and flavors of Greek salad. We always had red onion, fresh tomatoes and of course fresh parsley in our house and in our meals, at least a few times a week.

Everything, and I mean most everything, was topped with olive oil. My mom rarely made much with butter, except every lazy Sunday night like clock work she would make me and my three brothers the best grilled cheese sandwiches in all the land!

 It’s a great option for those on a keto diet with just 6 g net carbs. 

Now that I’m on a low carb diet, I love using raw cauliflower in unique ways, hence the creation of this salad. While most cauliflower salad recipes are more of a mock potato salad style, this one has that European flare! 

Mediterranean Salad Recipe

A squirt of lemon was always added to our typical fish dinners on Friday nights. As a child I could never quite understand why my dad was so in love with adding lemon.

But then I grew up and I realized how much lemon makes such a difference in some of my favorite recipes and especially keto salads!

I never grew up eating feta cheese either, but the flavors when mixed with fresh roasted vegetables are undeniably delicious in this Mediterranean cauliflower salad. Obviously you can eliminate the feta cheese if your dairy free.

Keto Potluck and BBQs

The oven-roasted cauliflower in this lovely dish has so much flavor, it’s perfect as it is. It’s a fantastic healthy option side dish to bring to a potluck or serve at a summer BBQ party. 

Make the lemon dressing ahead with fresh herbs and the flavors will be even better the next day! If you’re not a fan of cauliflower you could even swap it with roasted broccoli, green beans, red peppers or Brussels sprouts. 

It’s very versatile and everyone, even the non low carb crowd will devour this lovely cauliflower salad. Other potluck salads you might like; Cauliflower Mock Potato Salad, Spring Roll Salad, Cucumber Dill Salad, and Summer Confetti Cauliflower Salad. 

Roasted Cauliflower

If you’re not a fan of red onion of course you can leave it out. If you prefer different olives or another veggie please adapt as you think your family would enjoy. 

Roasting all veggies with some good quality extra virgin olive oil and seasonings is how this low carb recipe gets amazing flavors! 

It’s one of my families most favorite ways to enjoy all kinds of vegetables when I roast them. I know you might be tempted to skip the roasting step, but please trust me on this, you shouldn’t skip it because cooked cauliflower that’s been roasted is so much better than raw.

I will say it again, one more time,  YOU MUST NOT LEAVE OUT THE MOST IMPORTANT STEP for this salad. The large florets NEED to roast.

The flavor of roasted cauliflower is beyond amazing and so much tastier than adding it raw in this salad. While you’re at it, you could make this a double batch and freeze in individual portions for an easy way to meal plan ahead!

Can I use Cauliflower Rice Instead?

If you really don’t want to roast the cauliflower florets for this cauliflower salad recipe, you could use cauliflower rice. I would recommend grating a fresh head of cauliflower using a food processor.

I think fresh is best because frozen cauliflower rice tends to hold a lot of moisture and will water down the flavors of the dressing.

I Don’t like Lemon what else can I use?

If you’re not a fan of lemon dressing, you can swap it with the same amount of red wine vinegar. 

Make this a Main Course

An excellent choice to increase protein for this vegetarian salad is to add some cooked grilled chicken, or grilled steak tips or even canned tuna or canned salmon will work for a complete meal.

Just 6 g net carbs per serving for just the salad as is. If you add protein to make it a main dish, you will need to add the nutritional amount to what you see below on my printable recipe card. 

More Low-Carb Recipes for Easy Salads

Mock Cauliflower Potato Salad recipe

Greek Salad

Goddess Green Salad

Cucumber Dill Salad

Avocado Tomato Salad

Tomato Olive Salad with Balsamic Reduction

Caprese Zucchini Noodle Salad

​Antipasto Cauliflower Rice Salad

Easy Mediterranean Cauliflower Salad

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Mediterranean Roasted Cauliflower Salad

This easy keto Mediterranean Cauliflower Salad is the perfect side dish complementing any main entree or serving as a vegetarian Mediterranean dish full of low carb vegetables and gluten free too!

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 227kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 4 cups cauliflower florets
• 3 tablespoons olive oil
• 1 cup cherry tomatoes sliced
• 1/4 cup red onion sliced
• 1/4 cup kalamata olives
• 4 ounces feta cheese crumbled
• 1/4 cup fresh basil chopped

Dressing

• 1/4 cup lemon juice
• 1 lemon zested
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic minced
• 1/4 cup extra virgin olive oil

Instructions

• Preheat oven to 425 degrees F.
• Lay cauliflower florets on a baking sheet.
• Toss with 3 tbsp oil and stir to coat well.
• Bake 45 minutes. Set aside to cool.
• In a large bowl add the cooled cauliflower, tomatoes, onion, olives, feta and basil.
• Whisk the dressing ingredients together in another bowl.
• Toss the dressing over the cauliflower salad and mix well.
• Serve immediately or keep refrigerated in an airtight container until ready to serve, up to 3-4 days.

Video

Notes

This recipe was first published in May 2015 and updated with video in June 2019.

Net Carbs: 6g

Nutrition

Serving: 1cup | Calories: 227kcal | Carbohydrates: 7g | Protein: 4g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 515mg | Potassium: 285mg | Fiber: 1g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 42.7mg | Calcium: 117mg | Iron: 0.7mg

The post Easy Low Carb Keto Mediterranean Cauliflower Salad appeared first on Sugar-Free Mom.

Homemade Pico de Gallo Recipe

Pico de gallo, also known as salsa fresca, salsa cruda or fresh salsa is a versatile condiment served in Mexican cuisine to enjoy with tortilla chips, fish tacos, fajitas and many other proteins.

Authentic pico de gallo is made with Roma tomatoes, white raw onion or yellow onion, fresh cilantro, jalapeno peppers and fresh lime juice.

The main difference between a store bought classic salsa in a jar and this raw salsa is that a good pico de gallo is an uncooked salsa. Chunky salsa in a jar is usually a cooked salsa.

You will never want store bought salsa again after trying this delicious pico de gallo!

White Onion versus Red Onion

Traditional pico de gallo recipe usually includes fresh white onion since it has a stronger bite than using red onion, but it can be harder to digest for some people, like myself, so red onion was my preference for this classic Mexican salsa.

Which Fresh Tomatoes are Best

When in season look for the best ripe tomatoes you can find at your local farmers market or grocery store. I found large Beefsteak tomatoes, but the classic recipe uses Roma tomatoes.

Fresh plum tomatoes or even cherry tomatoes would also be delicious.

Fresh Ingredients

Fresh Tomatoes– ripe red tomatoes (plum, cherry, Roma, Beefsteak)

Jalapeno pepper– jalapeno peppers are tolerable for most people as far as spice, but if you and your family really love spicy, serrano peppers would be great.

Fresh Garlic

Fresh limes

Fresh chopped cilantro

Cumin

Salt and pepper

How to Make Easy Pico de Gallo

Please view the recipe card at the bottom of this blog post for the exact ingredients and ability to print as well.

Seriously one of the easiest recipes you will ever make. Once you dice up the simple ingredients needed, you simply add them all to a medium bowl and toss together.

For best flavor and to allow the ingredients to marry, allow to chill in the refrigerator for 2-3 hours.

How to Customize This Low Carb Pico de Gallo

One of the best things about this easy pico de gallo recipe is how customizable it is. You can easily adjust the ingredients based on your taste preferences or dietary needs.

• For a milder version, reduce or omit the jalapeño peppers
• For more heat, swap in serrano peppers or leave the seeds in
• Add diced avocado for a creamy twist
• Mix in chopped cucumber for a refreshing, hydrating variation
• Add a pinch of smoked paprika for a subtle smoky flavor

This makes it perfect for anyone following a keto diet, low carb lifestyle, or sugar-free way of eating.

​Can You Make Pico de Gallo Ahead of Time?

Yes, but for the best flavor and texture, pico de gallo is best enjoyed within 24–48 hours.

If making ahead:

• Store in an airtight container in the refrigerator
• Drain excess liquid before serving if needed
• Add a squeeze of fresh lime juice before serving to brighten the flavor

Because this is a fresh salsa recipe, it will soften over time, but the flavor will continue to develop.

How to Serve Pico de Gallo

My favorite way to enjoy pico de gallo is with my low carb nacho tortilla chips, but I also love making burrito bowls using cauliflower rice, shredded chicken, avocado, sour cream and this fresh salsa recipe on top.

You can serve this chilled from the fridge or allow to sit a room temperature, it’s personal preference.

More Mexican dishes to serve with the best pico de gallo:

Instant Pot Chicken Tacos

Taco Soup

Chicken Carnitas

Instant pot Barbacao

Storage

Store leftover pico in an airtight container in the refrigerator for up to 2 days.

Health Benefits of Fresh Pico de Gallo

This healthy pico de gallo recipe isn’t just delicious—it’s packed with nutrients from fresh, whole ingredients.

• Tomatoes are rich in antioxidants like lycopene, which may support heart health
• Cilantro contains compounds that may help support detoxification
• Lime juice provides vitamin C and supports immune health
• Onions and garlic contain beneficial sulfur compounds that may support metabolism and overall wellness

Because this is a raw, uncooked salsa, you’re getting the maximum nutritional benefit from each ingredient.

Common Mistakes to Avoid

If you’ve ever made pico de gallo that didn’t turn out quite right, here are a few common mistakes to avoid:

• Using unripe or flavorless tomatoes
• Cutting ingredients too large or unevenly
• Skipping the resting time
• Adding too much lime juice (it should enhance, not overpower)
• Over-salting too early

Keeping these simple tips in mind will help you create the best homemade pico de gallo every time.

Easy Pico de Gallo Recipe

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Easy Pico de Gallo (Keto, Low Carb, Gluten Free)

Prep Time 9 minutes minutes

Servings 9 @ 1/3 cup

Calories 17kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

• 2 cups diced fresh tomatoes Roma or see notes above
• 1/2 cup diced red onion
• 1/4 cup fresh cilantro chopped
• 1 tbsp jalapeno pepper seeds removed, minced
• 1 fresh lime juiced
• 2 cloves garlic minced
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/8 tsp pepper

Instructions

• Place all the ingredients into a medium bowl and toss together. Taste and adjust salt and pepper if needed. Refrigerate for 2-3 hours before serving.

Notes

Net Carbs: 3g per 1/3 cup serving

This post was first published in August 2022.

Nutrition

Serving: 1@ 1/3 cup | Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 87mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 492IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 0.3mg

The post Easy Gluten Free Low Carb Keto Pico De Gallo Recipe appeared first on Sugar-Free Mom.

Easy Brussels Sprout Salad

Low Carb Pecan Cranberry Brussels Sprout Salad has been a reader favorite since I first published it back in 2015, and today it’s getting a fresh, long-overdue update—because this tasty salad deserves to shine on every modern low-carb holiday table.

It checks every box: super quick, packed with flavor, loaded with vitamin C and vitamin K, high in fiber, satisfying crunch, no cooking required, and perfect for both weekday lunches and special-occasion meals.

And now? Even better.

I’ve added updated ingredient notes, more flavor variations, ways to boost protein, midlife-macro friendly adjustments, holiday meal prep tips, and I’ve woven in so many of my readers’ favorite ingredients—sunflower seeds, goat cheese, dried cranberries, pomegranate seeds, feta, shaved parmesan cheese, and more.

It’s the perfect hearty salad that works as a full meal (just add your favorite protein) or a bright, fresh side dish next to turkey, roast beef, or ham.

A Little Life Update — 10 Years in Our Country Home

I first published this recipe the same year we moved into our home in the country—hard to believe that was already ten years ago.

I still remember making this recipe for the very first time in my new kitchen. It was the very first food photo shoot I ever did in this house, and at the time, I was sharing my office/schoolroom with the kids.

The light poured in through those big windows, and for the first time in years of blogging, I felt like the photography was effortless. Minimal editing, crisp colors, and vibrant greens from the shaved Brussels sprouts… it felt like a small personal victory in the midst of a huge life transition.

Life in the country brought new rhythms—longer commutes, peaceful mornings, more gas station stops than I was used to, new favorite local grocery stores, and a lot more appreciation for simple meals that could be made fast on busy homeschooling days.

And even now, a decade later, I still love how this salad fits perfectly into real-life chaos: a handful of pantry ingredients, a sharp knife or a shredding blade in the food processor, a large mixing bowl, and 15 minutes.

The floors, the walls, the rooms, and yes—even the salad bowl—have changed over the years. But this salad? Still just as good, still just as easy, and still one of my favorite “good recipes” that always works.

Why Brussels Sprouts Make the Perfect Low-Carb Salad

If you’ve never tried raw Brussels sprouts in a salad, you might be surprised at just how delicious and versatile they are.

When shaved thin—either with a sharp knife, a mandolin, or the shredding blade in your food processor—they turn into a crisp, shredded base that tastes like a sweeter, fresher version of cabbage. They hold up beautifully in a vinaigrette, don’t wilt, and stay crunchy even after sitting in the fridge for hours.

Other reasons to love shaved Brussels sprouts:

• They’re naturally low in carbs (great for keto diets or low-carb recipes).
• They’re loaded with vitamin C, vitamin K, and fiber.
• They pair well with both sweet ingredients (dried cranberries, crisp apple, pomegranate seeds) and savory ingredients (shaved parmesan cheese, goat cheese, blue cheese, feta cheese, toasted pecans, sunflower seeds).
• They’re filling and hearty—truly a main dish salad when you add protein.
• They’re one of the easiest ways to create a festive holiday salad with zero cooking.

And yes—if your stomach is sensitive, you can always give the sprouts a very quick blanch in salted boiling water, just 1–2 minutes, then plunge them into ice water. This keeps them bright green, crisp, and easier to digest.

The Dressing: Simple, Zesty, and Packed with Flavor

This recipe uses a classic vinaigrette made with:

• finely chopped shallots
• one garlic clove
• Dijon mustard
• red wine vinegar (or white wine vinegar or balsamic vinegar—your choice)
• extra virgin olive oil
• sea salt and pepper

It’s the kind of dressing that tastes like something you’d get at a specialty salad shop—bold, tangy, delicious, and perfect for grabbing onto those thin shreds of sprouts. You can also play with variations:

• Add chopped fresh herbs for brightness.
• Swap red wine vinegar for lemon juice if you prefer a citrus-forward flavor.
• Add a pinch of red pepper flakes for heat.

Flexible Add-Ins (Use What You Love!)

I wanted this updated post to reflect all the delicious ways you can make this salad your own. Here are the best add-ins based on reader favorites, holiday ingredients, and the keywords from your original post:

Crunch Options

• Toasted pecans
• Sunflower seeds
• Chia seeds (sprinkle just a little bit)
• Seed mixture blends
• Walnuts

Sweet Options

• Dried cranberries (apple-juice infused are great)
• Pomegranate seeds
• Crisp apple, finely chopped (if you want a little more natural sweetness)

Cheese Options

All optional, but wonderful:

• Blue cheese (now optional)
• Feta cheese
• Goat cheese
• Shaved parmesan cheese
• Blue cheese crumbles (use sparingly for balance)

Protein Add-Ins for a Full Meal

• Grilled chicken
• Leftover turkey
• Rotisserie chicken
• Salmon
• Hard-boiled eggs
• My midlife macro-friendly whey protein dressing trick (mix whey into the vinaigrette!)

Just one or two of these additions can easily turn this salad into a high-protein, low-carb full meal.

Meal Prep & Holiday Tips

This salad is a holiday salad hero. Here’s why:

• It doesn’t wilt.
• It stays crunchy for 1–2 days in the fridge.
• It looks beautiful in a large bowl on the table.
• It balances richer holiday dishes perfectly.
• It’s a great low-carb alternative to traditional sweet holiday sides.

And if you’re following my Midlife Macro Method™, this salad fits beautifully into your plan. It’s naturally moderate-fat, low-carb, and can easily become high-protein with a simple addition of grilled chicken or salmon.

Even your holiday maintenance day can include this if you add a little apple or extra dried cranberries.

You can lower the carbs and natural sugar by removing the dried cranberries.

The nutrition info would be:

Calories: 187

Fat: 17.2g

Carbs: 8.6g

Fiber: 2g

Protein: 4.3g

Net Carbs: 6.6g

Easy Low-Carb Brussels Sprout Salad

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Easy Low Carb Pecan Cranberry Brussels Sprout Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 146kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 tbsp shallots finely chopped
• 1 garlic clove minced
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp pepper
• 12 ounces Brussels Sprouts
• 1/4 cup pecans coarsely chopped, toasted
• 1 tbsp dried cranberries I used apple juice infused from Whole Foods
• 1/4 cup blue cheese crumbled Optional

Instructions

• Combine the first 7 ingredients together in a small bowl and set aside.
• Cut off stem of Brussels sprouts and outer leaves and discard. Thinly slice and place in a large bowl.
• Add pecans, optional blue cheese and cranberries.
• Pour in dressing and toss together.
• Enjoy immediately or refrigerate until ready to serve.

Notes

5 g net carbs

This was first published in November 2015.

Nutrition

Serving: 1serving | Calories: 146kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 133mg | Potassium: 252mg | Fiber: 3g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 49mg | Calcium: 29mg | Iron: 1mg

The post Easy Low Carb Pecan Cranberry Brussels Sprout Salad appeared first on Sugar-Free Mom.

Cauliflower Antipasto Salad

​Who doesn’t love a good antipasto platter in the warm months of the year.

Simple and easy to entertain friends, just loading up a ton of keto friendly good stuff, like dried meats, cheese crips, nuts, cheeses, pickles, artichoke hearts, mini sweet peppers, black olives, green olives, etc. 

Summer for me is all about easy entertaining recipes, simple tasty sides and practically no oven cooking if I can get away with it.

That is not the case in this recipe, sorry! 

The good news is this keto antipasto salad is out of this world! The bad news is that yes, you do need to roast the cauliflower prior to building this beauty of a keto pasta salad.

BUT my friends, it is so worth it because best part is, you can enjoy it without blood sugar spikes or crash!

Carbs in Traditional Antipasto Pasta Salad

​According to the app Cronometer, a pasta salad store bought from Aldi’s has about 22 total grams of carbs for a 1/2 cup serving and 200 calories.

Too high for anyone on a keto diet and will kick you out of ketosis. It might work for someone on a low carb diet who eats 50 grams of carbs or more a day, but it’s not something I’d recommend for anyone looking to lose weight or reduce sugar and refined carb cravings. 

Our Keto Antipasto Salad has just 5 grams of total carbs for 1/2 cup serving. All the rest of the nutritional information is listed in the printable recipe card at the bottom of this page. 

Can I use Store Bought Frozen Cauliflower Rice?

No I do not recommend using frozen cauliflower rice as it is very bland and holds a lot of water. If you do want to try it, be sure to thaw it and drain it really well before using. 

For best results, roasting is my recommended method. Roasting takes cauliflower to a level of tasty that far surpasses any other way of cooking it.

Steaming is ok, but for this you REALLY need to roast it in the olive oil and garlic before adding all the tasty antipasto accompaniments to a large bowl. 

You could use store bought raw cauliflower rice and add in some olive oil and garlic to season it and this would certainly save some time, but I prefer the oven roasting method if you have time.

Keto Antipasto Salad

Once prepared, you’ve got this huge, awesome, totally fabulous side dish for any entree, for any weeknight with grilled meats, for any BBQ party with friends! And antipasto turned into a salad that’s hearty and satisfying and an easy way to feed a crowd!

Worth it, worth it every time! Even your friends won’t notice it’s made with cauliflower, they may ask after they’ve eaten their fair share, but they won’t care!

I brought this over for Fathers Day to my Big Italian family, my brother and his Italian In laws and it was a huge hit! No one even asked what it was made of, they all just dived into it.

I barely had any left to take myself home a serving!

If you feel this salad is just too big then cut all the ingredients listed by half and you can enjoy it yourself all week long for easy meal preps lunch! Otherwise serve it up for company, cook out parties and BBQ’s!

Other cauliflower rice recipes you might like:

• Provolone Cauliflower Rice
• Kimchi Fried Cauliflower Rice
• Cauliflower Potato Salad

Low Carb Keto Antipasto Cauliflower Rice Salad

Print

Low Carb Antipasto Cauliflower “Rice” Salad

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 @1/2 cup each

Calories 132kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 8 cups cauliflower florets or 6 cups riced (see notes above)
• 3 tablespoons extra virgin olive oil
• 4 ounces fresh mozzarella cheese smoked, chopped
• 4 ounces dried salami chopped
• 6 ounces artichoke hearts in the jar, sliced
• 6 ounces roasted red peppers chopped
• 1 ounce mild banana pepper rings
• 1/2 cup olives pitted, sliced
• 1 cup fresh basil chopped
• 3 tablespoons red wine vinegar or lemon juice
• salt and pepper to taste
• optional: red onion

Instructions

• Preheat oven to 400 degrees F.
• Place cauliflower florets on two baking pans. Toss florets with olive oil.
• Bake for 1 hour or until tender. Place cooked florets into a food processor and pulse until texture of rice.
  
• If using cauliflower rice simply saute the rice in a large skillet tossing with the olive oil until warmed through and follow the rest of the recipe. 
• Pour into a large serving bowl and allow to cool.
• Once cooled add remaining ingredients into bowl and toss together.
• Taste and adjust salt and pepper to your preference.
• Serve room temperature immediately or Keep refrigerated until ready to serve.

Video

Notes

3 g net carbs

This recipe was first published in July 2015 and updated with video in July 2019.

You could skip the roasting of the cauliflower and simply use store bought cauliflower rice but you just won’t get the same flavors as roasting the fresh florets.

Nutrition

Serving: 0.5cup | Calories: 132kcal | Carbohydrates: 5g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 588mg | Potassium: 321mg | Fiber: 2g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 40.8mg | Calcium: 82mg | Iron: 0.9mg

The post Gluten Free Low Carb Keto Antipasto Cauliflower Salad appeared first on Sugar-Free Mom.

What is Jicama?

Jicama is a delicious root vegetable that has a mild flavor and crunch like a crisp apple! It is a low carb vegetable so for anyone who desires to eat a low-carb diet or a keto diet this can easily fit into your macros. 

The crunchy texture and subtle sweetness of raw jicama makes it ideal as a jicama salad or as a tasty slaw as I am sharing today.

It can also be enjoyed cooked and made into jicama fries by slicing into jicama sticks to resemble French Fries. I have that recipe in my cookbook Naturally Keto.

The outer skin of the jicama is thick and waxy and needs to be removed well. The inside white flesh resembles a raw potato.

I did try using a vegetable peeler to remove the skin but it was too thick and I ended up using a sharp knife to slice from the ends and top to bottom to remove.

I then just sliced into matchsticks with a sharp knife but you could also slice with a mandoline slicer.

Is Purple Cabbage the same as Red cabbage?

Yes purple cabbage is the same as red cabbage. I don’t know why it’s called red cabbage since the outer leaves are a dark purple color.

It’s a nutrient rich, cruciferous low carb vegetable that is high in Vitamin C, Vitamin K, Vitamin B6 and high in soluble fiber that helps the good bacteria in your gut. 

Does Red Cabbage taste the same as Green Cabbage? 

Yes they are similar in taste but red cabbage has higher levels of antioxidants than green. Antioxidants can help improve your immune system. 

Simple Ingredients and Substitutions

​This will be your new favorite vegetable the next time you need a quick side dish to add to your weekly meal plan! 

​Fresh Jicama- You may be able to find this root vegetable already cut up for you into raw jicama sticks, but often it will be found whole near the other root vegetables like turnip, and parsnip. 

Purple cabbage- You can also swap with green cabbage if you can’t find it at your local grocery store. It’s also called red cabbage.

​Mayonnaise- I use avocado oil mayonnaise since most traditional store bought mayonnaise includes inflammatory oils like soybean oil, corn oil, canola oil and often includes high fructose corn syrup. 

​Lime juice- I use fresh lime juice but you can also use lemon juice if you prefer. 

​Extra Virgin Olive Oil- I add this to loosen the mayonnaise a bit and increase satiety with this healthy oil. 

​Cilantro- I love using fresh cilantro for this tasty slaw and all my slaw recipes but if you don’t like cilantro you can use fresh parsley instead or even fresh basil. 

The summary of the steps to follow for the complete recipe is located at the bottom of this blog post. The nutritional information is located below in the complete printable recipe.

The total carbs for a 100 gram serving is 9 grams. If that is too high for your personal macro targets, just cut the serving in half.

The best macro tracking app in my opinion is Cronometer because it also provides all the vitamins and nutrients for your daily value.

Easy Low Carb Keto Jicama Slaw

Print

Low Carb Crunchy Lime Jicama Slaw Recipe

Prep Time 20 minutes minutes

Servings 10 @ 100 grams

Calories 141kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

• 600 grams jicama peeled
• 360 grams purple cabbage core and outer leaves removed or green cabbage

Dressing

• 1/2 cup avocado oil mayonnaise
• 1/3 cup fresh lime juice
• 2 tbsp extra virgin olive oil
• 1/2 cup fresh chopped cilantro
• 1/2 tsp salt
• pepper to taste
• fresh chopped parsley, green onions or red onions optional

Instructions

• Use a sharp knife to cut the ends of the jicama off and place it flat onto a cutting board. Carefully use your knife from top to bottom to slice off the thick skin until you reach the white flesh.
• Slice the jicama in half and then slice that in half so you have 4 pieces. Cut each piece into matchsticks and place into a large mixing bowl.
• Cut the cabbage into slices or shred and place into the bowl with the jicama.
• Whisk the dressing ingredients together in a small bowl and toss with cabbage and jicama. Sprinkle with fresh parsley or onions if desired and enjoy.
• Storage: Refrigerate covered with plastic wrap or in an airtight container in the fridge for up to 5 days.

Notes

5 g net carbs per serving.

10 servings total

1 serving is 100 grams

Nutrition

Serving: 1serving @ 100 grams | Calories: 141kcal | Carbohydrates: 9g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 229mg | Potassium: 191mg | Fiber: 4g | Sugar: 3g | Vitamin A: 472IU | Vitamin C: 35mg | Calcium: 25mg | Iron: 1mg

The post Easy Low Carb Crunchy Tangy Lime Jicama Slaw Recipe appeared first on Sugar-Free Mom.

ARE PICKLES KETO FRIENDLY?

If you’re a pickle lover and on a keto diet, pickles are a great snack with very little calories and carbs. 

As long as the ones you choose kosher dill pickles and not sweet pickles, which are not recommended on a keto diet. All sweet pickles are pickled cucumbers made with a brine that contains sugar. 

When you are on a keto diet, you will want to avoid any pickles or sweet pickle relish, that contain sugar as they will be higher in carbs than dill pickles and may kick you out of ketosis. Be sure to read the ingredients of any pickle jar you find at the market.

If you see any sugar listed, avoid it and look for kosher dill pickles which come in spears, slices or whole and heavily seasoned with dill.

Pickles have a good amount of sodium and if you deal with leg cramps, pickles and sipping pickle juice can really help alleviate that issue. 

About 1 medium dill pickle has 1 total carb and all you need for this amazing dill pickle egg salad recipe. 

EGGS ARE A PERFECT PROTEIN SOURCE

Whole eggs are one of the most nutritious foods you can consume. Eggs are an excellent source of quality protein, vitamins and minerals! They are rich in selenium, Vitamin B6, Vitamin B12, Vitamin A, Vitamin D as well as zinc, copper and iron. 

The cholesterol hypothesis of heart disease is dead. Dietary cholesterol does not in fact raise blood cholesterol in most people.

Here’s a youtube video from Dr. David Diamond if you’d like to learn how cholesterol is needed in the body and how it does not cause heart disease. 

HOW TO SERVE HEALTHY KETO EGG SALAD

To keep this beautiful and creamy egg salad keto friendly, enjoy this classic recipe just in a bowl with a fork , or in a lettuce wraps or with a leaf like a boat.

Another option is to try one of my amazing keto breads to enjoy real egg salad sandwiches or low carb tortilla!

Everything Bagel Almond flour bread

Keto Coconut Flour Bread

Hearty Artisan Flax Meal Bread

Nut Free Tortilla

Almond Flour Tortilla

INSTANT POT EASY PEEL HARD BOILED EGGS

The way to cooking perfect hard-boiled eggs, where the shells come off easily without destroying the white while peeling, and with a delicious, silky yolk, has been debated for years.

If you’ve tried boiling in cold water or steaming and still have terrible issues with the peeling, I can so relate! 

We have chickens so farm fresh is what we use, but that doesn’t mean they’ve been easier to peel then store bought. I’ve even tried using older eggs as opposed to fresher ones, but no attempts have been successful until now! 

The Instant pot is the key to perfect hard boiled eggs that peel easily without fear of losing the delicious custardy whites when peeling the shell!

The best thing about the instant pot is you don’t need to constantly watch it like you would with the cooking process on the stove to reach that rolling boil.

I always give my cooked eggs an ice water bath by adding my cooked eggs immediately to a bowl of ice water because this ice bath also helps with easy peeling. 

More Low Carb Salad Recipes

Italian Pasta Salad

Easy Broccoli Salad

Salmon Caesar Salad

Spring Roll Salad

EASY DILL PICKLE KETO EGG SALAD RECIPE

Print

Easy Keto Dill Pickle Egg Salad

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 3 servings

Calories 294kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

• 6 hard boiled eggs chopped
• 1/2 ounce red onion finely diced or green onions
• 1 ounce dill pickles diced
• 4 tablespoons avocado oil mayonnaise
• 1 tablespoon dill pickle juice ( about 1 medium pickle)
• 1/2 tablespoon dijon mustard or yellow mustard
• 1/4 teaspoon salt or to taste
• pepper to taste

Instructions

• Place the hard boiled eggs, red onion and dill pickles in a large bowl and stir together.
• In a small bowl, whisk together the remaining ingredients. Taste and adjust salt if needed. Pour this over the egg, onion and pickles and stir to coat.
• Enjoy in a bowl, on a bed of lettuce, or between two slices of my keto coconut flour bread.
• Store in an airtight container in the fridge for you to 3 days. 

Notes

1 g net carbs

This recipe was first published in March 2021.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 2g | Protein: 13g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 393mg | Sodium: 633mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 539IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

The post Easy Low Carb Keto Dill Pickle Egg Salad Recipe appeared first on Sugar-Free Mom.

Fresh Deconstructed Spring Roll Salad

When it comes to scrumptious salads, I love them all! I enjoy salads all year through no matter the weather or season. But let’s face it, sometimes salads can get boring and uninteresting and certainly less exciting that a hot meal.

Changing up the ordinary salad to include some fresh vegetables and ingredients that are often found in keto spring rolls, is what I’m bringing you today.

This spring roll recipe makes for a perfect salad to bring to a cook out or a new favorite easy lunch with all your friends who will be asking for this easy recipe.

But it’s the creamy sweet, sugar-free homemade peanut sauce that takes this deconstructed spring roll salad to the next level!

Carbs in Fresh Spring Rolls

​Whether it’s Chinese spring rolls or fresh Vietnamese spring rolls, they both need rice paper wrappers made from rice flour to stuff the ground meat and vegetable filling ingredients.

The fresh spring roll wrappers are not fried, but still contain a high amount of carbs for a keto diet. 

According to Cronometer fresh spring rolls with just vegetables and no protein have about 10 g carbs per roll. 

​Our low-carb spring roll salad has 7 total grams of carbs for a very large serving that includes 15 grams of protein. 

Low-Carb Spring Rolls

​Since I haven’t yet figured out how to make a homemade egg roll wrapper keto friendly, I bring you this deconstructed spring roll salad as my fresh version of a spring roll without the rice paper skins! 

Honestly more than anything, a dressing can make or break a great salad.

Today’s dressing is anything but ordinary and something to enjoy not only on this salad, but as a dipping sauce with fresh veggies, keto vegetables like sweet bell peppers, cucumbers, celery or even to marinade lean protein like chicken on the grill!

Drizzle over the top or mix it all entirely in the whole thing, almost like you would a coleslaw. You can see how I did that in my video below.

Get the Easy Vegetable Peeler here!

Can I replace the peanut butter?

Yes, if you have a peanut allergy feel free to replace it with almond butter, or even sunflower seed butter. 

​Can I replace the coconut aminos?

Coconut aminos is a healthy soy free, gluten free alternative to soy sauce. But you could replace it if you need to. 

Can I use sesame oil instead?

You can use sesame oil instead of olive oil or avocado oil. 

Can I swap the chicken?

The best thing about this salad is that you can add any cooked protein you like. Make it a shrimp spring roll bowl with easy cooked shrimp or another great option is to use up leftover cooked ground pork or ground beef.

Just note that the nutritional information below includes using cooked chicken breast so if you change out the protein just adjust for that. 

More Easy Salad Keto Recipes

BLT Salad

Cucumber Salad

Mediterranean Cauliflower Salad

Salmon Caesar Salad

Spring Roll Salad with Sweet Sugar Free Peanut Dressing

Print

Low Carb Keto Spring Roll Salad with Peanut Dressing

Prep Time 12 minutes minutes

Servings 8 servings

Calories 236kcal

Ingredients

Peanut Lime Dressing

• 1/3 cup Avocado Oil or olive oil
• 2 tbsp Coconut Aminos
• 1/4 cup Apple Cider Vinegar or white vinegar or rice wine vinegar
• 2 tsp minced garlic
• 1/3 cup unsweetened peanut butter
• 2 tsp  lime juice
• 1/2 tsp clear liquid stevia optional

Salad

• 2 cups green cabbage shredded (or purple cabbage or red cabbage)
• 2 cups zucchini shredded
• 1 cup cucumber sliced
• 1/2 cup sweet red bell pepper sliced
• 1/2 cup carrot shredded
• 2 cups cooked chicken breast shredded
• 1/3 cup scallions  (spring onions or green onions)
• sesame seeds, fresh cilantro, fresh basil, butter lettuce or red leaf lettuce optional

Instructions

• Place all the ingredients for the salad into a large bowl or platter.
• Blend the dressing ingredients in a blender on the highest setting, or add to a small bowl and whisk until smooth. Taste and adjust sweetener if needed.
• Toss dressing with salad and serve immediately. Store covered or in an air-tight container in the fridge for up to 3 days. 

Video

Notes

 5 g net carbs

This recipe was first published in June 2017.

Nutrition

Serving: 1serving | Calories: 236kcal | Carbohydrates: 7g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 159mg | Potassium: 288mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1768IU | Vitamin C: 26mg | Calcium: 28mg | Iron: 1mg

The post Low Carb Keto Spring Roll Salad with Peanut Dressing appeared first on Sugar-Free Mom.

LEFTOVER TURKEY SALAD

It’s the day after Thanksgiving so you know you’ve got left overs! Got any left over keto cranberry sauce or leftover turkey breast or dark meat? Of course you do!

Want a great way to feel fantastic after feasting on your Thanksgiving dinner and a delicious healthy lunch today? Of course you do!

You will feel amazing after eating this fresh turkey cranberry salad rather than bloated and stuffed, especially if you over indulged on Thanksgiving. 

The holiday season only comes once a year, but you don’t have to overeat the next day or in between the actual 5 holidays we have from Halloween until New Year’s day.

Let’s not repeat yesterdays overeating with our meal choices today and create favorite ways to use up leftover Thanksgiving turkey in a low carb way.

No Turkey Leftovers? No problem! You can swap out the turkey for rotisserie chicken!

IS CRANBERRY SAUCE KETO FRIENDLY?

No, traditional canned cranberry sauce that you can purchase at the market is very high in sugar and carbs so it isn’t something that should be eaten if you’re following a keto diet.

But my homemade cranberry sauce recipe uses a keto-friendly sweetener plus fresh cranberries and orange zest, making the whole thing low in carbs and easy to include on your keto diet or low carb diet. 

NUTRITIONAL INFORMATION IN CANNED CRANBERRY SAUCE

According to the app Cronometer,  ¼ cup of canned cranberry sauce has 110 calories and 28 total carbs and 23 grams of sugar.

But when you make it at home, you can make it without added sugars, using low-carb sweeteners and it will be much lower in carbs.

A small amount during the holidays can be enjoyed on a keto diet.

HOMEMADE KETO LOW CARB CRANBERRY SAUCE NUTRITION FACTS

A ⅓ cup serving of my keto cranberry turkey salad has 178 calories and just 1 total carb!

CAN I MAKE THIS WITHOUT THE MAYONNAISE?

You can definitely make this keto cranberry turkey nutritious salad without mayonnaise if you prefer. You can use other healthy fats like plain full fat Greek yogurt as an option or even canned coconut milk to replace the mayonnaise.

This recipe is a simple adaption of my Mayo Free Chicken Salad. With the added low carb  Cranberry Orange Sauce I just posted this past week, this creamy turkey salad is outrageously amazing! All the flavors of Thanksgiving but keto-i-fied!

CAN I LEAVE OUT THE STEVIA?

You can certainly use whatever low carb sweetener you prefer to make the cranberry sauce or use what you have on hand and if so just eliminate adding any stevia in the mix.

I prefer liquid orange flavored stevia in this keto cranberry sauce recipe because it really gives it a warm, citrus flavor. 

LOW CARB SWEETENERS

There are many sugar-free sweeteners at the grocery store today: figuring out which is the best to use for one purpose or another can be quite confusing.

Unfortunately, the product labels can be misleading, and not all sugar-free sweeteners are created equal.

When I first went sugar-free in 2004, I didn’t know any sugar-free sweeteners beyond aspartame, Splenda and stevia.

I tried several artificial sweeteners, and after two years sugar-free, my sugar cravings were still just as bad, if not worse.

That was when I decided to start creating recipes with natural sugar-free sweeteners and nothing artificial. The most natural sugar free sweeteners are stevia, Monk fruit, erythritol, xylitol and Allulose, but there are some big differences when it comes to using these in your recipes.

Learn all about the low carb sweeteners for all your baking needs in my Sweetener Guide & Conversion Chart! 

My Low Carb Sweetener Guide & Conversion chart lists other low carb sweeteners to try. I avoid sugar alcohols that are artificial because of the GI distress that comes when using a sugar substitute, like Maltitol and Sorbitol. 

HOW TO MAKE KETO CRANBERRY TURKEY SALAD

Exact measurements and printable recipe card are below.

INGREDIENTS

Keto Cranberry Sauce is needed to make this delicious creamy dressing for the cranberry turkey salad.

I don’t think you can find any store bought keto cranberry sauce but my recipe is very quick and easy to make.

The best part about this entire recipe is you also need very simple ingredients; mayonnaise, extra origin olive oil, garlic powder, sea salt, scallions (green onions), celery, and of course the main ingredient of cooked leftover turkey meat, breast or dark, whichever you prefer.

DIRECTIONS

In a bowl mix together the first 5 items.

Taste it and decide if you need to add any stevia.

Add in the rest of the ingredients and toss to combine.

Makes 3 cups. Serve over a bed of lettuce or use as lettuce cups to make lettuce wraps or make it a turkey salad sandwich with a slice of bread from my Cloud Bread Recipe. 

Store in an airtight container in the fridge for 3-4 days. 

KETO RECIPES WITH HOLIDAY LEFTOVERS

Turkey Hash

Turkey Pot Pie

Turkey Kale Rice Soup

Hot Brown Turkey Sandwich

LOW CARB KETO CRANBERRY TURKEY SALAD

Print

Low Carb Cranberry Turkey Salad

Servings 9 @ 1/3 cup

Calories 178kcal

Author Brenda Bennett

Ingredients

• 1/4 cup my cranberry sauce recipe
• 6 ounces mayonnaise For Mayo Free use Plain Full Fat Greek Yogurt or Canned Coconut Milk
• 1 tablespoon extra virgin olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 scallions chopped
• 1 celery stalk chopped
• 8 ounces turkey breast cooked, chopped
• optional: 2-3 droppers liquid stevia

Instructions

• In a bowl mix together the first 5 items.
• Taste it and decide if you need to add any stevia.
• Add in the rest of the ingredients and toss to combine.
• Makes 3 cups. Serve over any lettuce you like. Keep refrigerated.

Notes

Net Carbs 0g

This recipe was first published in November 2012.

Nutrition

Serving: 1serving @ 1/3 cup | Calories: 178kcal | Carbohydrates: 1g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 352mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

The post Easy Keto Low Carb Cranberry Turkey Salad Recipe appeared first on Sugar-Free Mom.

Low Carb Keto Shrimp Stir-Fry Recipe

​This easy one pan recipe is a quick low-carb meal made with fresh vegetables, juicy shrimp and just 8 grams of net carbs per serving! 

The delicious marinade, uses coconut aminos, but you could swap that with soy sauce if you prefer.

Sesame oil or avocado oil, fresh ginger and garlic, salt, pepper and apple cider vinegar create this amazing sauce, coating the raw shrimp, and then cooks if just 2-3 minutes in a hot skillet.

The low carb stir fry veggies cook just as quickly in your frying pan!

This really is an easy weeknight meal and can easily be customizable by swapping any low carb vegetable you and your whole family.

If your children don’t like the vegetables in this recipe, swap with low carb noodles like,  zucchini noodles or shirataki noodles or even cauliflower rice. 

Healthy Cooking Oils

Contrary to popular belief, dietary fat does not make you physically fat. Healthy fat is nothing to fear. Eating a low-fat die is neither the key to weight loss nor the way to eliminate sugar cravings. The 30-Day Sugar Elimination Diet, Brenda Bennett, page 50

Learning which fats and oils to consume is one of the most important things you can do for your health, longevity and quality of life. 

Fats are essential to a well-functioning body and critical for many purposes, and necessary for certain hormones to function properly.

They also act as building blocks for cell membranes, protect the linings of your organs and help you absorb fat-soluble vitamins A, D, E and K. Plus, fat makes food delicious! Enjoying healthy dietary fat can increase your satiety levels and help regulate the speed at which you digest your food. 

Your body requires a healthy balance of omega-3 and omega-6 fats. Unfortunately, omega-6 is abundant in vegetable oils and meat from grain-fed animals, which makes it easier to come by than omega-3.

A dominance of omega-6 can cause inflammation. You want to avoid anything inflammatory because inflammation leads to a host of other issues, especially with keeping your blood sugar balances and losing weight. 

Avoid these omega-6 oils as they are inflammatory and lower your dopamine levels.  

Canola oil

Corn oil

Cottonseed oil

Flax oil

Grapeseed oil

Margarine

Peanut oil

​Safflower oil 

Sesame oil

Soybean oil

Sunflower oil

What Low Carb Vegetables Can I Substitute?

When it comes to sustaining a low carb diet or keto diet, personal preference is key. Don’t like vegetables used in this recipe? No problem, you can easily swap them. 

You can swap the cabbage and make a broccoli stir fry if you prefer.

Green Beans, cauliflower, or zucchini would also be a great option. 

What can I replace Shrimp with?

​The great thing about this easy one pan meal is that it is so versatile.

If you’re allergic to shrimp or just don’t like it, you can replace the raw prawns.

To keep the same macros, I’d recommend another lean protein for swapping shrimp, like scallops or even boneless, skinless chicken breast, cut into bite size cubes for quick cooking in a large pan. 

Keto Shrimp Recipes

​Shrimp Broccoli Stir Fry

Spicy Shrimp Tacos

Air Fryer Coconut Shrimp

Keto Shrimp Cakes

Sheet Pan Shrimp & Pepperoni

Low Carb Shrimp Ramen Stir Fry

Quick Keto Shrimp Stir Fry

The post Quick Easy Low Carb Keto Shrimp Stir Fry Recipe appeared first on Sugar-Free Mom.

Easy Guacamole

This is the tastiest and easy keto guacamole recipe! Once you make homemade guacamole you will never buy store-bought guacamole again! 

This recipe was originally going to go into my cookbook, Naturally Keto, but I couldn’t make the deadline for it so I had to forgo this great simple recipe. No problem though as it’s a winner the whole family loves and now you can enjoy it as much as we do! 

The flavor and spices in this guacamole will keep you coming back for more. Use this as a topping when making tacos with my Keto low Carb Tortilla chips, or use on top of my Mexican Lasagna.

Or maybe you just need this as a tasty dip for low carb appetizers, try my Keto Crackers with it. These keto tortilla chips would also be fantastic as a side dish with this yummy guacamole dip!

Is Guacamole Keto Friendly?

​Guacamole is a great option when you want to enjoy Mexican food and you are following a keto diet.

Traditional guacamole is already low in total carbs so it’s a great way to get in some healthy fats, but skip the tortilla chips which are high carbs and will spike your blood sugar. Ask if they have pork rinds or fresh bell peppers to dip with. 

I use the app Cronometer for tracking my grams of carbs daily. 1/4 cup of an authentic guacamole recipe from Chipotle will be about 102 calories, with 5.6 grams of total carbs, 9.2 grams of fat and 1.2 grams of protein. 

Our homemade guacamole recipe has about the same amounts except that ours has just 2 g net carbs per serving. 

Homemade Keto Guacamole

Looking for the best ripe avocados is probably the hardest part of this recipe. There are so many to choose and knowing which ones to buy can be challenging.

If you’re not ready to make the guacamole the same day as you are purchasing the avocados then no need to worry if they are as ripe as they could be. As long you grab some semi-ripe large avocados then let them ripen a day or two more on the counter, you are good to go! 

When you’re shopping for avocados and won’t be making guacamole for a few days it’s better to get some that are not quite ripe yet. They will be a more bright green color as opposed to a darker color.

If they are firm to the touch with just a gentle squeeze, those are the ones I often pick. Once ripe, they can be stored in the fridge for about a week, this will slow down the ripening process, until you are ready to make the guacamole.

Simple Ingredients

Exact measurements are at the bottom of this blog post in the recipe card with nutritional information.

​Obviously the main ingredient is a nice, ripe avocado and just a handful of ingredients that are fresh and delicious.  

Fresh lime juice but you could also use lemon juice if you prefer, red onion, but white onion could be used if you prefer, jalapeno is a mild hot pepper, but if you like it really spicy use serrano pepper, fresh cilantro, sea salt and black pepper, garlic, cumin and a little bit of white vinegar which helps the guacamole from turning brown. 

Tools to Make Low-Carb Guacamole Recipe

Mortar and Pestle set– Although I did not have one at the time of making this recipe, my youngest son gave me one for Christmas and it is wonderful! Super easy to mash ingredients for a deliciously smooth guacamole! This 8 inch one is the best size for making this recipe. 

Avocado Slicer– This tool works as a splitter, pitter and slicer making it less messy and efficient.

If you just want to go really simple and like chunky guacamole, find a medium mixing bowl, spoon out the creamy avocado and use the back of a fork to make mashed avocado.

Once ready to your liking, stir in the remaining ingredients. You could also use a food processor if you want no chunks of avocado and a very smooth low carb guacamole. 

How to Store Leftover Guacamole

Place any leftover guacamole in an airtight container which will help prevent it from browning or simply cover the bowl with plastic wrap and store in the fridge for up to one day. 

Best Keto Easy Guacamole Recipe

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Best Keto Guacamole

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 @ 2 ounce

Calories 98kcal

Author Brenda Bennett/ Sugarfreemom

Ingredients

• 1 pound avocado (4, peeled, seeded) or 560 grams
• 3 tablespoons lime juice (2 small limes)
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 cup chopped red onion
• 1/2 jalapeno seeded, minced
• 1/4 cup fresh chopped cilantro
• 1 clove garlic minced
• 1 tablespoon white vinegar

Instructions

• Place the avocado in a bowl with lime juice and stir to coat and mash avocado. Add in salt and cumin and continue to mash. 
• Stir in remaining ingredients. Taste and adjust seasonings if need. Enjoy immediately or refrigerate until ready to serve.

Notes

Net Carbs: 2g

This recipe was first published in Jan 2020.

Nutrition

Serving: 1serving @ 2 ounces | Calories: 98kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 296mg | Fiber: 4g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg

The post The Best Quick Easy Low Carb Keto Guacamole Recipe appeared first on Sugar-Free Mom.

Fresh Juicy Tomatoes

Fresh heirloom tomatoes, olives, fresh herbs like basil and parsley combined with extra virgin olive oil and balsamic glaze make this elegant plate of deliciousness to serve a a side salad with any main dish!

My garden is still bringing forth some nice vine ripe Roma tomatoes, grape tomatoes and fresh basil leaves!

Of course I’ve made my homemade Italian Tomato sauce, and made some Baked Cheesy Tomato cups, and shared with you an awesome Parmesan Tomato Basil Bake that can literally go over low carb pasta, cauliflower rice, fish, grilled chicken or anything really! 

Tomatoes are high in Vitamin C, K and A and are also low in calories and low in fat. If you’re on a keto diet, you can still enjoy these tomatoes, but portion size matters to keep the total carb count low.

If you don’t have a garden, head to your local Farmer’s market to score some of the best tomatoes.

Garden Tomatoes

So to finish up my harvest of garden tomatoes, here is a perfect easy fresh side dish to any main entree or a wonderful little easy appetizer for a party in the summer months. Who doesn’t love fresh ingredients and summer flavors right?

You might be interested in changing out the Kalamata olives for plain black olives, but I wouldn’t sub out the green olives with pimento. They add a great bite to this fresh tomato salad. 

There’s one more ingredient you shouldn’t remove even if you think you won’t like it, anchovies! I’ve seen many a food network cooking show using them and was skeptical myself.

Finally I decided to avoid adding salt and add some of those and see how it works. Well, I loved it and so did the hubby. I think next time I make this I may even add a few more!

Even if you’re not a fan of balsamic vinegar you could eliminate this over the top and replace the balsamic with red wine vinegar, white wine vinegar or leave the recipe as is.  BUT with tangy balsamic dressing, you are in for a treat.

The vinegar reduces down to about a quarter cup and gets thick and syrupy. You can leave it on the side if you’d rather and just pour over individually rather than over the entire dish.

Elegant enough for a party but easy enough for anytime you have some fresh ripe large tomatoes!

Low Carb Main Dishes to serve with Tomato Basil Salad

Air Fryer Salmon

Grilled Shrimp

Steak Tips

Chicken Dijon

Sheet Pan Cilantro Chicken Thighs

Chicken Burgers

Salmon Burgers

Optional Ingredients

Red onion

Green Onion

Feta cheese, Goat cheese, Blue cheese or use fresh mozzarella cheese would make this more like a Caprese salad

More Fresh Low Carb Salads

Avocado Cucumber Tomato Salad

Caprese Zucchini Noodle Salad

Mediterranean Cauliflower Salad

Antipasto Cauliflower Rice salad

Iceberg Wedge Salad

Low Carb Tomato Olive Salad with Balsamic

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Tomato Olive Salad with Balsamic Syrup

Course Salad

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 68kcal

Author Brenda Bennett

Ingredients

• 1 cup balsamic vinegar
• 1/4 cup green olives sliced
• 1/4 cup kalamata olives pitted, sliced
• 2 anchovy fillets chopped
• 2 teaspoons capers drained
• 1 garlic clove minced
• 1/2 cup fresh basil chopped
• 2 tablespoons fresh parsley chopped
• 1/2 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1 pound tomatoes sliced, (about 3 large)

Instructions

• Cook vinegar over medium-low heat in a sauce pan for about 20-25 minutes until reduced to 1/4 cup and thick.
• Set aside to cool.
• In a small bowl, combine olives, anchovies, garlic, basil, parsley, pepper and oil.
• Layer slices of tomatoes onto a serving platter.
• Spoon olive mixture over the tomatoes.
• Drizzle vinegar syrup over the tops.
• Enjoy at room temperature.
• Storage; Best served fresh. Place leftovers in an airtight container or just cover with plastic wrap and store in the fridge for 1 day. 

Notes

Serving is 1 slice of tomato and 2 tablespoons of olive mixture on top.
Net Carbs: 6g

This recipe was first published in 2013.

Nutrition

Serving: 1serving | Calories: 68kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 0.5mg | Sodium: 126mg | Potassium: 153mg | Fiber: 1g | Sugar: 5g | Vitamin A: 537IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 0.5mg

The post Low Carb Balsamic Tomato Salad with Olives appeared first on Sugar-Free Mom.

Tomato Avocado Cucumber Salad

Just a few fresh herbs and seasonal vegetables can make for the best kind of simple salad in my opinion. It’s quick and easy and delicious salads that doesn’t require cooking are the best ones in the summer months.

This is the best kind of recipe for those on a low-carb diet or keto diet and perfect for a hot summer day because of the fresh ingredients used!

I’m  all about easy when it comes to summer cooking. I want good food, with fresh ingredients, but I want it fast. I seem to be more busier having fun with my kids and friends and family in the summer than even homeschooling during the school year.

I love to entertain and I love keto salads so when I have my kids friends over I usually am also having the moms with them, which I love to do. When it’s food by the pool on a hot day, even the kids love this cucumber avocado tomato salad.

They may just pick out the red onion, but otherwise it’s a favorite around my house. Often, to make it a light lunch, I buy a rotisserie chicken and shred that right into this easy salad.

Paleo Cucumber Avocado Salad

Hearty salads that include healthy fats, is a great way to stay satiated and the best part is because it’s a low-carb recipe it won’t spike your blood sugar. This favorite salad recipe of ours has great flavors on it’s own with or without the cheese.

But if you can have cheese, Asiago is a nice hard cheese that holds up well in the fridge for a few days even when mixed with the juicy tomatoes, creamy avocado, English cucumbers, fresh lemon juice and fresh cilantro.

If you’re not a fan of asiago simply switch it out for cheddar, smoked fresh mozzarella, feta cheese or just leave it out. This refreshing salad is wonderful either way!

The base of the dressing is also simple. Feel free to change out the red wine vinegar with apple cider vinegar or white wine vinegar or just use more fresh lemon juice or fresh lime juice. Simple, fast, no one will complain when you serve this to them!

Basic Ingredients Needed

You need just a handful of ingredients to make this delicious side dish salad;

A perfectly ripe avocado, a fresh crisp regular cucumber or English cucumber, tomatoes, red onion or green onion and fresh cilantro but if you don’t like cilantro you could also use fresh basil or fresh parsley. 

Recipe card is below with printing option as well as nutritional information.

Nutritional Info does not include optional cheese or salt and pepper to taste.

This makes for a great side dish, but for a quick dinner to make into a main dish meal, add a protein source like some cooked chicken or even shrimp or steak to make it a main dish meal!

More Low Carb Avocado Recipes and Summer Recipes

Caprese Zucchini Salad

​Guacamole

Avocado egg salad

​Keto Cucumber Salad with Dill

Mediterranean Cauliflower Salad 

​Avocado Cobb Salad

Arugula Avocado Salad

Cucumber Tomato Avocado Salad Recipe

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Avocado Tomato Cucumber Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings @ 1/3 cup

Calories 104kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 4 ounces avocado pitted, diced
• 1 tbsp lemon juice or lime juice
• 8 ounces diced crisp cucumbers (seeds removed) or seedless English cucumber
• 4 ounces cherry tomatoes sliced in half
• 2 tbsp red onion or green onions
• 2 tbsp fresh cilantro or parsley or basil

Dressing

• 3 tbsp extra virgin olive oil even avocado oil
• 1 tbsp red wine vinegar
• sea salt and black pepper to taste
• optional: 2 ounces diced asiago cheese

Instructions

• Once your avocado is diced, toss gently with the lemon juice in a large bowl. Add remaining vegetables and herbs.
• Whisk the dressing ingredients together in a small bowl then toss into the salad.
• Stir gently to combine and season with salt and pepper to taste.
• Enjoy immediately for best results or keep refrigerated in an airtight container until ready to serve. Lasts for about 1 day in the fridge before the avocado goes brown. 

Notes

Net Carbs: 3.5g

This recipe was first published in June 2016. 

Nutrition

Serving: 1serving @ 1/3 cup | Calories: 104kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 102mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 0.3mg

The post Low Carb Avocado Tomato Cucumber Salad appeared first on Sugar-Free Mom.

Easy Greek Meatballs

All the flavors of your favorite Greek Salad with a quick and speedy meatball twist. Make these Keto Greek Meatball Bowls for a speedy dinner or a great meal prep option.

These meatballs are a super quick one bowl option that can be made in the air fryer, baked or pan fried in a little olive oil if you prefer.

I’m a lover of all things meatballs and my whole family loves them too. Greek ingredients like red onion, feta cheese and lemon zest are also favorites in our salads around here.

These Greek bowls come together so fast and have all the traditional Greek flavors you love!

How to Make Keto Greek Meatballs

To view the exact measurements, print recipe and see nutrition info, please scroll to the bottom of the page to view the recipe card.

Meatball Ingredients

ground beef

clove garlic minced

onion powder

 sea salt flaked

black pepper

dijon mustard

fresh herbs like parsley or basil

egg white

Place all the meatball ingredients in a mixing bowl and use your hands to combine. Shape into meatballs. (Recipe Note: Shape 6 meatballs per serving you will be making).

Preheat the air fryer to 400F.

Line the air fryer with tin foil or greaseproof and add the meatballs in a single layer.

Air fry for 10 – 12 minutes until cooked through.

Oven Directions

Place meatballs on a large baking sheet pan lined with parchment paper and Bake in a preheated oven (400F / 200C / 180 fan) for 13 -15 minutes. 

Stove Top Directions

Heat oil in a large skillet over medium heat. Cook about 5 minutes on each side or until cooked through and internal temperature is 160 degrees F. .

Greek Salad Dressing

We chose to make a simple dressing rather than make a typical tzatziki sauce.

Dressing ingredients

olive oil

vinegar red wine

dried oregano

 salt

 pepper

Greek Salad Ingredients

arugula 

cucumber ( We like English cucumber because it has few seeds and the skin isn’t waxy).

fresh tomato

Yellow, red or green bell pepper 

red onion 

kalamata olives

feta cheese

fresh mint

fresh dill

Squirt of fresh lemon juice to serve, optional

Directions

Add all the salad ingredients to the base of a large mixing bowl. Toss / drizzle with dressing and top with the tasty Greek meatballs. 

FAQs

Can I use ground chicken or ground turkey instead?

Yes if you prefer to swap out the ground beef that is fine.

Can I use lean ground beef?

Yes if you prefer or you could use a combination of ground beef and ground turkey, ground chicken or ground pork.

Can I swap the salad with cauliflower rice instead?

You could eliminate the salad ingredients and just top the Greek meatballs over cooked cauliflower rice then drizzle the dressing over the bowl.

How to Store

After the beef meatballs have cooked and cooled, store in an airtight container in the fridge for up to 3 days.

If meal prepping this low-carb meal, prepare the salad veggies and store without dressing the dressing until ready to serve. You can add the meatballs right into the salad container and store the dressing separately.

Low-Carb Mediterranean Dishes

Mediterranean Cauliflower Salad

Avocado Cucumber Salad

Tomato Salad

Mediterranean Stuffed Peppers

Mediterranean Stuffed Avocado

Keto Greek Meatball Bowls

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Keto Greek Meatball Bowls

All the flavors of your favorite Greek Salad with a quick and speedy meatball twist. Make these Keto Greek Meatball Bowls for a speedy dinner or a great meal prep option. These meatballs are a super quick one bowl option that can be air fried, baked or pan fried in a little oil if you prefer.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2 servings

Calories 586kcal

Author Jo Harding

Ingredients

MEATBALLS

• 8 ounces ground beef
• 1 clove garlic minced
• 1/2 teaspoon onion powder
• 3/4 teaspoon sea salt flaked
• 1/2 teaspoon black pepper
• 1 teaspoon dijon mustard
• 2 tablespoon fresh parsley chopped (or basil)
• 1 egg white

DRESSING

• 3 tablespoon olive oil
• 1/2 teaspoon vinegar red wine
• 1/2 teaspoon dried oregano
• 1 pinch salt
• 1 pinch pepper

GREEK SALAD

• 2 ounces arugula chopped
• 2 ounces cucumber cubed
• 2 ounces cherry tomatoes halved
• 2 ounces bell pepper de-seeded, chopped
• 1/2 ounce red onion thinly sliced
• 1.5 ounces kalamata olives pitted, halved
• 1 ounce feta cheese crumbled
• 1/2 tablespoon fresh mint
• 1/2 tablespoon fresh dill

Instructions

MEATBALLS

• Place all the meatball ingredients in a mixing bowl and use your hands to combine. Shape into meatballs. (Recipe Note: Shape 6 meatballs per serving you will be making).
• Preheat the air fryer to 400F.
• Line the air fryer with tin foil or greaseproof and add the meatballs in a single layer.
• Air fry for 10 – 12 minutes until cooked through or bake in the oven (400F / 200C / 180 fan) for 13 -15 minutes. 

DRESSING

• Mix the dressing ingredients together in a small bowl.

SALAD

• Add all the salad ingredients to the base of the bowl. Toss / drizzle with dressing and top with meatballs. 

Notes

Net Carbs 6g

Nutrition

Serving: 1serving | Calories: 586kcal | Carbohydrates: 9g | Protein: 25g | Fat: 51g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1530mg | Potassium: 682mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2274IU | Vitamin C: 55mg | Calcium: 185mg | Iron: 4mg

The post Easy Low Carb Keto Greek Meatball Bowls (Gluten Free) appeared first on Sugar-Free Mom.

Keto Low Carb Coleslaw Recipe

Coleslaw is a perfect side dish to enjoy with any main dish. Cabbage is a low carb vegetable that is hearty and nutritious.

This delicious coleslaw isn’t just for summer. It is a quick side to add to any of your low carb recipes for a meal.

The main ingredient in in this delicious salad is usually just cabbage, but we’ve also added some Brussels sprouts to make this more of a winter low carb cole slaw.

Raw Slaw or Cooked?

I made this Low Carb Winter Slaw raw, but you can roast the shredded sprouts too if you prefer so they go all crispy!

My top tip if making raw, is to let it stand for at least 15 minutes before eating or prep the day before if eating raw, as the dressing will absorb and soften the sprouts making them taste amazing!

Shredding the sprouts with a box grater gives this slaw the best texture.

Is Coleslaw Keto Friendly?

Traditional coleslaw or prepared store-bought coleslaw often includes added sugar.

Though cabbage itself is keto friendly and very low in carbs, adding sugar to a bag of coleslaw mix will make it high carb and will spike blood glucose, which when spiked causes more cravings for sugar.

How to Make Easy Keto Coleslaw Recipe

To view the exact measurements, print recipe and see nutritional information please scroll to the bottom of the blog post to view recipe card.

Ingredients

brussels sprouts 

red or green cabbage shredded

prosciutto 

red onion

olive oil or avocado oil

lemon zest

fresh parsley 

Optional

pecorino cheese grated (or parmesan)

walnuts (or pecans, or almonds, or pinenuts)

Keto Coleslaw Dressing

olive oil

Dijon mustard

red wine vinegar or apple cider vinegar or use lemon juice

coconut aminos

salt

black pepper

Instructions

Preheat the oven to 350F / 180C / 160 fan.

Line a baking tray with parchment paper. In separate sections on the tray, add the prosciutto, onions drizzled in olive oil and nuts.

Roast for 5 – 8 minutes, turning once until the prosciutto is crisp and the onions soft. Break the prosciutto into bits.

Meanwhile, shred the sprouts: First, cut off the tough ends with a knife and remove any brown outer leaves.

Shred the sprouts in a food processor, use a mandoline or slice thinly with a sharp knife. Add to a large bowl.

Finely slice the red cabbage using a mandoline or sharp knife. The finer the better. Add to the large mixing bowl.

Mix the dressing ingredients together in a small bowl.

Stir dressing through the sprouts and red cabbage and toss through the prosciutto, onions, nuts, lemon zest, parsley and any of the optionals.

Leave to rest for 15 minutes or overnight to soften.

Option to roast the spouts and red cabbage on a baking tray tossed with 2/3 of the dressing and roast for 10 – 15 minutes, turning once then stir through all the rest of the ingredients and the rest of the dressing to serve.

Enjoy cold from the fridge or room temperature.

Keto Dinners to Serve with Keto Low-Carb Coleslaw

Bacon Cheddar Burgers

Balsamic Pork Tenderloin

Balsamic Chicken Thighs

Chicken Chili Stuffed Peppers

Chicken Nuggets

BBQ Pulled Chicken

Chicken Carnitas

Winter Keto Low-Carb Coleslaw Recipe

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Low Carb Winter Slaw

This Low Carb Winter Slaw takes the best flavors of the season, crisps them in the oven and then tosses them in a wonderful olive oil vinaigrette. Serve with turkey, chicken, beef or whatever is going on your Christmas spread this year. It’s a taste sensation!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 8 @ 1/2 cup

Calories 115kcal

Author Jo Harding

Ingredients

• 3 cups brussel sprouts shredded
• 1 cup red cabbage shredded
• 6 slices prosciutto sliced thin
• 1 small red onion thinly sliced
• 1 teaspoon olive oil
• 1 tablespoon lemon zest
• 2 tablespoons fresh parsley finely chopped

Optional

• 1/4 cup pecorino cheese grated (or parmesan) (optional)
• 1.50 ounces walnuts Optional (or pecans, or almonds, or pinenuts)

Dressing

• 1/4 cup olive oil
• 1 teaspoon dijon mustard
• 1 teaspoon red wine vinegar
• 2 teaspoons coconut aminos
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Preheat the oven to 350F / 180C / 160 fan.
• Line a baking tray with parchment paper. In separate sections on the tray, add the prosciutto, onions drizzled in olive oil and nuts. Roast for 5 – 8 minutes, turning once until the prosciutto is crisp and the onions soft. Break the prosciutto into bits.
• Meanwhile, shred the sprouts: First, cut off the tough ends with a knife and remove any brown outer leaves. Shred the sprouts in a food processor, use a mandoline or slice thinly with a sharp knife.
• Finely slice the red cabbage using a mandoline or sharp knife. The finer the better.
• Mix the dressing ingredients together in a small bowl.
• Stir dressing through the sprouts and red cabbage and toss through the prosciutto, onions, nuts, lemon zest, parsley and any of the optionals. Leave to rest for 15 minutes or overnight to soften.
• Option to roast the spouts and red cabbage on a baking tray tossed with 2/3 of the dressing and roast for 10 – 15 minutes, turning once then stir through all the rest of the ingredients and the rest of the dressing to serve.
• Storage: Tupperware in the fridge for 3 days.

Notes

Net Carbs for 1/2 cup serving: 4g

Nutrition

Serving: 1serving @ 1/2 cup | Calories: 115kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 160mg | Potassium: 196mg | Fiber: 2g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 38mg | Calcium: 26mg | Iron: 1mg

The post Low Carb Keto Coleslaw (Sugar Free, Gluten Free) appeared first on Sugar-Free Mom.