Updated: Jun 18

Good Morning Loves! These FANTASTIC Strawberry Chocolate Chip Muffins are great way to start the day! All the tastes of a chocolate covered strawberry in muffin form! They pair wonderfully with a cup of tea or coffee. Perfect for breakfast or a mid afternoon snack.

The muffin base is made with Kawaii Treats and Eats Bakery Style Muffin Mix. I added in fresh strawberries that I picked up from the farmer's market (which are prime season right now for us in New York state), ChocZero sugar-free milk chocolate chips, and a bit of OOO Flavors Strawberry Flavoring to enhance the strawberry flavor.

Before baking, I top the muffins with a Strawberry Streusel Topping - and yes, streusel topping is always a must on all of my muffins (blueberry, etc.). The topping for these muffins is made with butter, almond flour, dried unsweetened strawberries, and sweetener. These are a must try!

Strawberry Chocolate Chip Muffins
Strawberry Chocolate Chip Muffins
Lowcarb Strawberry Chocolate Chip Muffins
Strawberry Chocolate Chip Muffins
lowcarb muffins made with strawberries and chocolate chips
Strawberry Chocolate Chip Muffins
keto muffins
Strawberry Chocolate Chip Muffins
gluten-free strawberry chocolate chip muffins

Strawberry Chocolate Chip Muffins

Strawberry Chocolate Chip Muffin Base

Ingredients: 1 pkg Kawaii Treats and Eats Bakery Style Muffin Mix (Use discount code: DEB10) 4 eggs 1 tsp vanilla extract 10 drops OOO Flavors Strawberry Flavoring (Use discount code: DEB10)

6 Tbsp melted butter 1/2 cup chopped fresh strawberries, about 2.5 oz 1/4 cup ChocZero milk chocolate chips (Use discount code: DEBBIE10) Directions: Preheat oven to 350 degrees.

1. In a large mixing bowl, mix together eggs, vanilla extract, strawberry flavoring (or extract), and melted butter. 2. Pour in the package of muffin mix and gently mix just until combined (don't over mix).

3. Fold in chopped fresh strawberries and chocolate chips.

4. Add the muffin mixture to 8-9 muffin cups. While the muffins sit, make Strawberry Streusel Topping.

Strawberry Crumb Topping:


2 Tbsp melted butter

1/2 cup almond flour

1 Tbsp sweetener such as Sweet Logic

1 Tbsp crushed, unsweetened, dried strawberries (make your own, or I purchase at Aldi)

1 heaping Tbsp Choc Zero milk chocolate chips

Directions: 1. In a small bowl mix together all streusel ingredients until a crumb forms.

2. Sprinkle the crumb topping over the muffins.

Bake Muffins: 1. Place Muffins in a preheated oven. Bake 20-22 minutes.

2. Half way through the baking cycle lightly place a sheet of foil over the muffins to prevent the topping from burning. Enjoy! DOWNLOAD AND PRINT RECIPE:

DMLD Strawberry Chocolate Chip Muffins
Download PDF • 519KB

Nutritional Information: coming...

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Heart Shaped Cherry Hand Pies made with a flaky buttery crust and filled with cherry pie filling are sure to wow all pie lovers. When it comes to keto / lowcarb desserts, pie is my favorite. I like cherry, blueberry, lemon, raspberry, etc. What's nice about these hand pies is you can fill them with your favorite filling. Have fun and fill each pie with a different flavor! flavor! An assortment of hand pies would make the ultimate dessert tray for any gathering. These heart shaped hand pies are really simple to make. I make with my favorite gluten-free lowcarb pie crust, cut out heart shapes with a large cookie cutter, and then fill with sugar-free cherry pie filling (or any filling). This sweet pie crust is made with almond flour, coconut flour, butter, cream cheese, and sweetener. The dough can be sticky so I use my Gourmet Easy silicone baking mat and stainless rolling pin to make rolling out the dough easy. Make these delicious hand pies for Memorial Day, Mother's Day, Labor Day, etc. Change things up by using different shaped cookie cutters.

Keto Cherry Hand Pies
Cherry Hand Pies | Keto | Lowcarb | Glutenfree
lowcarb cherry hand pies
Cherry Hand Pies | Keto | Lowcarb | Glutenfree
glutenfree cherry pie
Cherry Hand Pies
keto pie dough
Keto Pie Dough
lowcarb keto pie dough
Keto Cherry Hand Pies

Keto Cherry Hand Pies made with almond flour

Heart Shape Cherry Hand Pies


1 cup almond flour

2 Tbsp coconut flour

2 Tbsp Lakanto Classic Monkfruit Sweetener

1 tsp xanthan gum

1/4 tsp

1/2 cup butter, chilled and cubed

1 oz cream cheese, softened

1 egg

1 1/2 teaspoons vinegar (apple, white, or rice)

1 can sugar-free cherry pie filling

egg wash for topping



1 .Place almond flour, coconut flour, sweetener, xanthan gum, and salt in a mixing bowl. Whisk together

2. Cut the butter & cream cheese into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs

3. Mix in the egg and vinegar. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch the dough will start to hold together

4. Remove dough from bowl, place in a mound on a clean surface. Work the dough to form a ball. Form into a disk and wrap with plastic wrap and refrigerate 1 hour

Hand Pies:

1. Place pie dough on your baking mat. Roll pie crust into 1/8 thickness. Cut hearts out with cookie cutter

2. Transfer half the hearts to a baking sheet. Place cherry pie filling in the center of each heart

3. Place the remaining hearts on top of the cherry filled heart. Gently press the edges

4. Using a fork crimp the edges to seal. Its okay if some filling falls out

5. Brush the top of the hearts with more egg wash. Using a paring knife, cut two small slits in each heart

6. Bake at 350 degrees for 14-16 minutes or until golden brown. Nutritional Information: coming ...

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There’s nothing quite as comforting as a giant bowl of soup for dinner on a chilly evening. This soup is simple to make and can be made in under 30 minutes, making a perfect weeknight meal. The base of the soup is made with chicken bone broth. Bone broth is highly nutritious, protein packed, stock used in soups and stews. It also adds depth and flavor to this mushroom soup. Mushroom soups are normally thickened with a roux made with flour, however I've learned to thicken the soup with pureed mushrooms making it gluten-free and lowcarb/keto friendly. Before adding the cream to the soup, you reserve some of the mixture and puree it in a blender or food processor and then return it back to the soup. Then finish of the soup with heavy whipping cream or half and half. It is so luscious and delicious! Serve with a salad and a low carb bread or biscuit. Perfect comfort food!

Creamy Mushroom Soup | Low Carb | Keto
Creamy Mushroom Soup | Low Carb | Keto
Creamy Mushroom Soup | Low Carb | Keto
Creamy Mushroom Soup | Low Carb | Keto
Creamy Mushroom Soup Using Kettle & Fire Bone Broth
Creamy Mushroom Soup Using Kettle & Fire Bone Broth

Creamy Mushroom Soup | Low Carb | Keto
Creamy Mushroom Soup | Low Carb | Keto
Creamy Mushroom Soup Bone Broth
Creamy Mushroom Soup Using Kettle & Fire Bone Broth

Creamy Mushroom Soup | Low Carb | Keto Serves: 6 Ingredients:

2 Tablespoons butter

1 Tablespoon avocado oil

1/2 large onion, chopped (about 3/4 cup)

1 1/2 lb fresh white button mushrooms, sliced (about 5 cups sliced)

1/4 cup sherry or dry white wine (optional)

2 teaspoons dried dill weed or dried thyme

1 Tablespoon coconut aminos

2 cups chicken bone broth (I like Kettle & Fire)*

1/4 cup unsweetened almond milk (or other non dairy milk)

1/2 cup heavy cream

*Use Discount Code: DEB.MAKES.LOWCARB.DELISH on your Kettle & Fire Bone Broth order to save 20%


1. Heat butter and oil in a large pot over medium-high heat until melted.

2. Place your onions in the pot and sauté for 5 minutes. Add the sliced mushrooms and sauté for an additional 5 to 10 minutes until mushroom are browned and moisture from mushrooms has evaporated. Season with salt and pepper.

3. Pour in the wine and allow to cook for 2 minutes. Add in the dill, coconut aminos and bone broth. Simmer for 15 minutes.

4. Thicken the soup: remove the soup from the heat, and ladle about one third into either a blender or food processor. Puree the mixture until smooth. Return the pureed mixture back to the soup pot.

5. Stir in heavy cream and heat through (do not boil).

Serve immediately, garnish with parsley. If you have leftover mushrooms you can saute them and use as garnish as well. Soup can be stored in an airtight container in the refrigerator.

Nutritional Information: Calories 122 Total Fat 8.3g Total Carbohydrate 6.6g Dietary Fiber 1.7g Net Carbs 4.9g Note: I'm participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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