Pork Chops with a Mushroom Crab Stuffing

I went scouring the internet for crab stuffed pork chops.  I had trouble finding one that did not have bread crumbs in it.  Then I stumbled across this recipe! https://ketodietapp.com/Blog/lchf/keto-crab-stuffed-mushrooms, so good!
Instead of making stuffed mushrooms, I made a mushroom crab stuffing with jumbo lump crab meat! I modified the recipe, using what I had on hand.  This made 2 large pork chops only using 1/2 of the stuffing in the pork chops.  This made 4 meals, 2 dinners and 2 lunches for the next day.    
  • 8 oz white Mushrooms (including stems)
  • 8 oz Jumbo Lump Crab Meat
  • 1 small yellow onion, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp smoked Paprika
  • 1/2 tsp Garlic powder
  • salt & pepper to taste
  • 2 large Pork Chops

We had a side of Asparagus cooked in lemon butter! Delicious!


Chicken Devan – Keto friendly

Took our family Chicken Devan recipe and made it keto friendly.   This recipe made 5 servings and was a total of 678 calories / serving.


  • 2 crowns broccoli; cooked & chopped
  • 3 cups cooked and shredded chicken
  • 6 oz mushrooms, thick sliced
  • 1 batch homemade cream of chicken/mushroom soup
    • 1/2 cup heavy cream
    • 1/2 cup chicken broth
    • 6 oz mushrooms, chopped
    • 1/2 yellow onion, small, chopped fine
    • 4 cloves of garlic, minced
    • 1/2 tsp arrowroot (or cornstarch)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1.5 cups grated sharp Cheddar
  • 1 tablespoon fresh lemon juice
  • Salt and pepper; to taste
  • 1/2 cup dry white wine
  • 2 oz grated Parmesan
  • 1 cup chicken broth
  • 2 tablespoons Curry Powder (to taste)

Preheat oven to 350 degrees F

Homemade Chicken Mushroom Soup

  1. Chop mushrooms into small pieces.
  2. Melt butter in skillet
  3. Add the mushrooms and cook 2 minutes
  4. Add the onions and garlic, cook for 2 more minutes
  5. Add the heavy cream, chicken broth, cornstarch or arrowroot, cook for another few minutes until it begins to thicken. Set aside.

Chicken Devan

  1. Cook Chicken w/chicken broth and 1 Tbsp curry powder – until you can pull it apart with 2 forks
  2. Shred chicken, set aside
  3. Cook broccoli al dente, chop it up
  4. In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar cheese, lemon juice, remaining curry powder, salt and pepper, to taste, add wine
  5. Whisk together to make a sauce. Mix well with a spatula
  6. Place chicken in the bottom of brownie pan or similar size pan
  7. Place broccoli on top of the shredded chicken
  8. Place cooked broccoli on top of chicken
  9. Pour the sauce over the broccoli and chicken
  10. Pat down evenly and smooth with a spatula
  11. Sprinkle Parmesan over the top

Bake for about 30 to 45 minutes.

Cook’s Note: Try topping with Cheddar or Gruyere cheese. Also, if you really like the curry flavor, add as much as you like until you think it tastes good!

Almond Bread – Low Carb

  • 6 eggs, separated
  • 2 eggs whole
  • 1/3 cup melted butter
  • 2 cups almond flour (fine)
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp cream of tartar
  1. Preheat oven to 375 degrees
  2. Separate yolks from eggs (except 2).
  3. Mix egg yolks with melted butter
  4. Add 2 cups almond flour
  5. Add 1 Tbsp baking powder
  6. Mix well and set aside
  7. Whip egg whites and cream of tartar together until they form stiff peaks
  8. Gently fold the egg whites into the “dough”
  9. Grease the bread pan with butter and use parchment paper on the bottom
  10. Pour batter into the bread pan
  11. Place pan in the center of the oven and bake for 40 minutes at 375

Bread was dense. Heavy, it was hard on the edges. Sliced into it with my bread knife, it is pretty.  We shared the end piece with butter, mmmmm. Reminded me of my Swedish Rye… Texture, melts in your mouth almost, but holds up well for cooking. We cooked it in a buttered non-stick skillet, it was good! Worth it.

We made open face breakfast sandwiches.  The bread absorbed the butter, tasted amazing with tomato and avocado.  In the future, I would leave the sausage and egg on the side. I would make this again.  I don’t crave bread, but this would do the trick if I was. Syd has been craving grilled cheese, we will try one in the next day or so.  We ate 1/3 of the loaf and will be full until dinner!

LOW CARB – Rasberry Parfaits

Rasberry Parfaits

  • 8 oz container of Mascarpone Cheese (room temperature) (cream cheese can be used in it’s place)
  • 2 cups fresh rasberries
  • 1/3 cup Swerve (a natural sweetener that does not spike your insulin level and no bitter aftertaste)
  • 1/4 cup heavy cream
  • dash of salt
  • dash of cinnamon
  • 1 tsp vanilla

Blend all of this together until you have stiff peaks and then gently layer cheese mixture, rasberries, cheese mixture, rasberries.  This recipe is so versatile.  Here are a few flavor ideas, should you get bored with this recipe.

You only need about 1-2 tablespoons to satisfy you (think fat bomb).

Flavor ideas

  • Chocolate:  Melt a square or two of unsweet chocolate and add it to the mix.
  • Mocha:  Add a shot of espresso or cold brew coffee shots and a square of melted unsweet chocolate
  • Almond:  Use almond extract instead of vanilla or add it in addition too.
  • Almond Joy:  Use almond extract, add a 1/4 cup toasted unsweet coconut
  • Cheesecake:  Use cream cheese instead of mascarpone
  • Pecan crumble topping – saute some pecans in butter and swerve, dash of cinnamon
  • Fancy – mix rasberries with some balsamic vinegar and a touch of swerve (to taste)
  • Reeses:  Add 1-2 tablespoons peanut butter and some melted unsweet chocoloate

Be creative and explore your cravings, please feel free to add any flavor profiles that you try and love.

Toasted toppings.

  • 1/4 cup coconut or pecans (or both)
  • 1 Tbsp butter
  • dash of cinnamon
  • dash of salt
  • 1 Tbsp Swerve

Toss these together over heat until they begin to toast, let cool and sprinkle on top of your dessert.  Enjoy! #fatbomb#lowcarb#dessert#swerve#sweettooth#rasberryparfait

Note:  This post contains affiliate links which provide me with a small commission when you make a purchase through those links. The profits go to the support of my family and this blog. Thank you!

Low Carb Pancakes

  • 3 eggs
  • 3 oz cream cheese (full fat)
  • 2 oz heavy cream
  • *2 Tbsp coconut flour
  • 1/4 tsp baking soda
  • pinch of salt
  • dash of cinnamon
  • splash of pure vanilla

Blend it all together, let it rest for a minute or two, grease the skillet, the first time… and go… no need to add butter between each batch, unless it sticks.  This recipe made about 14 little pancakes, perfect for two.

*You could use fine almond flour as well, but if you do, use only 1 oz of heavy cream.  Add more cream to thin the batter/pancake.

Rasberry Topping

  • 6-8 oz Rasberries
  • 8 grams Swerve

Note:  This post contains affiliate links which provide me with a small commission when you make a purchase through those links. The profits go to the support of my family and this blog. Thank you!