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Low Carb Ham Pickle Pinwheels

Low Carb Ham Pickle Pinwheels

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Low Carb Ham Pickle Pinwheels

Low Carb Ham Pickle Pinwheels

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cherie | Taste & Review
  • Prep Time: 70 minutes
  • Total Time: 1 hour 10 minutes
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Ingredients

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6 pickle spears
12 ham slices
1 teaspoon fresh chives
1 teaspoon fresh dill
1 teaspoon garlic powder
2 x 8 ounces cream cheese, room temperature
3 x 12 ounce Mission Carb Balance flour tortillas

Instructions

On a cutting board dice the pickles.

Place the ham slices in a food processor and blend till you have small chunks.

Place the diced ham, diced picks, fresh chives, fresh dill, garlic powder in a medium size bowl.

Place the cream cheese in a food processor and blend till it is nice and creamy.

Add the whipped cream cheese to the medium size bowl and stir with a spatula till everything is well combined. It should look like a dip at this point.

Spread the ham pickle dip mixture on a tortilla. Leave about 1/2″ on all sides. Roll the tortilla tightly and place on a large plate. Repeat this process till all the tortillas are used up. Use Saran Wrap and refrigerate the rolled tortillas for at least 2 hours to firm up.

Remove from the refrigerator and  place on a cutting board. Using a sharp knife cut the ends off. Then cut into 1″ pinwheels. 

Arrange on a plate and serve!

Nutrition

  • Serving Size: 72 pinwheels
  • Calories: 62
  • Sugar: .2g
  • Sodium: 206mg
  • Fat: 3.5g
  • Saturated Fat: 1.7g
  • Carbohydrates: 5.1g
  • Fiber: 2.8g
  • Protein: 2.7g
  • Cholesterol: 11mg

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Keto Poblano Cheddar Muffins

Keto Poblano Cheddar Muffins

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Keto Poblano Cheddar Muffins

Keto Poblano Cheddar Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 30min
  • Total Time: 45min
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Ingredients

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2 cups riced, raw cauliflower

1 poblano pepper minced

2 large eggs, beaten

2 tablespoons melted butter

2 tablespoons butter or ghee, grease muffin pan

1/3 cup grated parmesan cheese

1 cup grated mozzarella cheese

1 cup grated cheddar cheese

1 tablespoon dried onion flakes

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon baking powder

2 teaspoon dried chives

1/4 cup coconut flour

Instructions

Preheat oven to 350°F. 

Grease a muffin pan with butter or ghee and set aside.

In a large bowl beat 2 eggs. Add 2 tablespoons of melted butter.

Rice the cauliflower with a box grater or food processor. If using the box grater use the medium-sized holes to grate the cauliflower into a rice like texture. Then add the rice cauliflower to the big bowl.

On a cutting board mince the poblano pepper and then add to the big bowl.

Then add the grated parmesan cheese, mozzarella cheese, cheddar cheese, dried onion flakes, salt, black pepper, garlic powder, baking powder, dried chives, and coconut flour. 

Stir till everything is well combined.

Use a spatula and divide the batter into the 12 greased muffin cups.

Bake the poblano cheddar muffins for 30 minutes or until they are golden brown.

Let the muffins cool for one hour before taking out of pan or serving.

Notes

Wear plastic gloves if you have sensitive skin when cutting the poblano pepper. Leftovers can be in the refrigerator for up to one week or three months in the freezer. Don’t use muffin/cupcake liners as they will stick to the paper.

Nutrition

  • Serving Size: 12
  • Calories: 135
  • Sugar: .7g
  • Sodium: 221mg
  • Fat: 9.7g
  • Saturated Fat: 5.9g
  • Carbohydrates: 5.4g
  • Fiber: 2.7g
  • Protein: 6.6g
  • Cholesterol: 56mg

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Keto Dill Pickle Ham Soup

Keto Dill Pickle Ham Soup

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Keto Dill Pickle Ham Soup

Keto Dill Pickle Ham Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 min
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Ingredients

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6 1/3 cups chicken broth

16 fl ounces dill pickles ( 1 jar ), chopped

1 (8 ounce) package cream cheese

2 cups shredded cheddar cheese

1 small cauliflower, chopped

1 pound ham, chopped

1 tablespoon dried chives

6 tablespoons sour cream

1/2 teaspoon coarsely ground pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

2 tablespoon dill weed

1/4 teaspoon xanthan gum

Instructions

On a cutting board finely chop up the pickles. Then chop the ham and cauliflower.

In a large stock pot add the chicken broth and chopped cauliflower. Cover and cook on medium heat until the cauliflower is tender, about 10 minutes. Then add in the cream cheese, cheddar cheese, and sour cream. Stir till both the cheeses are melted and the broth is creamy.

Add the chopped pickles, chopped ham, dried chives, ground pepper, onion powder, garlic powder, dill weed and xantham gum. Cook and stir for 2 minutes on medium heat. Soup should all be combined now.

Reduce heat to low and simmer for 25 minutes (do not boil).

Notes

Garnish with chopped pickles or dill if desired.

Nutrition

  • Serving Size: 8
  • Calories: 376
  • Sugar: 3.6g
  • Sodium: 2186mg
  • Fat: 27.2g
  • Saturated Fat: 15.3g
  • Carbohydrates: 8.7g
  • Fiber: 1.8g
  • Protein: 23.6g
  • Cholesterol: 97mg

Did you make this recipe?

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