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Keto Curry Pumpkin Soup Recipe

keto-curry-pumpkin-soup

Everyone loves a comforting soup when the weather turns cold.  Now you can enjoy a creamy pumpkin soup without the carbs with this keto curry pumpkin soup recipe.  This keto curry pumpkin soup (made with almond milk and coconut milk) is slightly sweet with creamy curry goodness.  Super easy and super fast, you can whip this up in no time.  Looking for ways to eat pumpkin that is grain free, gluten free, low carb, and sugar free?  Keto curry pumpkin soup is the perfect answer!

Keto Curry Pumpkin Soup

  • Servings: makes 7 cups
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbs butter
  • 1/2 cup minced onion
  • 1 and ¼ cup canned pumpkin
  • 3 cups bone broth or chicken broth
  • 1 can of low-carb coconut milk
  • 1 and ½ cups almond milk
  • 1/4 cup cream
  • 2 tsp caramel sweet drops or sweeten to taste
  • 1 and ¾ to 2 tsp salt or salt to taste
  • 1 tsp curry powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

Directions

  1. Over medium heat, saute the diced onions in butter until translucent and soft.
  2. Add the rest of the ingredients and mix together.
  3. Heat through

Makes 7 cups with only 5 net carbs per cup. This is super delicious the next day after the flavors meld together. Yum!

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keto-curry-pumpkin-soup
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Keto Savory Crepes Recipe – Keto Mamas

Keto savory crepes

You won’t believe these keto savory crepes, so simple and delicious! Enjoy them for lunch, dinner or an afternoon snack!  These crepes are grain free, gluten free and low carb.  Your tastebuds will love the smooth and creamy texture of the cheesy, broccoli and meat filling, or spice things up with our diced chicken or ground beef variation.  Use your left over stew or curry sauce for your filling, the options are nearly endless!  Use your imagination! Add a light side salad or healthy cooked vegetable on the side with a refreshing glass of keto lemonade and your dinner is complete!

Keto Savory Crepes

  • Servings: makes 8 crepes
  • Difficulty: medium
  • Print

Ingredients

  • 5 Eggs
  • 1/4 cup whole cream
  • 1/4 cup water
  • 1/4 tsp Xanthan gum
  • 1/8 tsp sea salt

Directions

  1. In blender: blend eggs, xanthan gum, cream, water and sea salt.
  2. Heat up your pan to a medium low heat, coat the bottom of sauce pan with butter or coconut oil and ladle ¼ cup crepe mix in the middle of the heated pan, spread it around in a circle with the back of a wet spoon until a thin layer covers a large area of the bottom of the pan.
  3. Slightly brown and flip over to slightly brown the other side. Don’t flip until the batter has turned opaque on top side. Flipping too soon will cause it to break. So be patient. You can fix little breaks with a little bit of batter.
  4. Stack cooked crepes in the oven on a low heat to keep warm while making the rest.
Savory filling ideas:
  • Whipped cream cheese or sour cream seasoned with chicken or meat seasonings, sliced sausage, deli meat, chicken or beef, jalapenos, and melted cheese. Fresh tomato and basil on top.
  • Diced chicken or ground beef, add hot sauce, sour cream, sliced avocado, tomato, etc.
  • Left over stews and curries

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Keto Sweet Crepes Recipe – Keto Mamas

keto sweet crepes

You won’t believe these keto sweet crepes, so simple and delicious! Have them for breakfast, lunch, dinner, snack or dessert!  These crepes are grain free, gluten free and low carb.  Your tastebuds will love the smooth and sweet texture of the cream cheese filling, or add ricotta cheese to round it out.  Your whole family will be clammering around you to make these keto breakfast crepes!  Try them and you will be hooked! 

Keto Sweet Crepes

  • Servings: makes 8 crepes
  • Difficulty: medium
  • Print

Ingredients

  • 5 Eggs
  • 1/4 cup whole cream
  • 1/4 cup water
  • 1/4 tsp Xanthan gum
  • 1/8 tsp sea salt

Directions

  1. In blender: blend eggs, xanthan gum, cream, water and sea salt.
  2. Heat up your pan to a medium low heat, coat the bottom of sauce pan with butter or coconut oil and ladle ¼ cup crepe mix in the middle of the heated pan, spread it around in a circle with the back of a wet spoon until a thin layer covers a large area of the bottom of the pan.
  3. Slightly brown and flip over to slightly brown the other side. Don’t flip until the batter has turned opaque on top side. Flipping too soon will cause it to break. So be patient. You can fix little breaks with a little bit of batter.
  4. Stack cooked crepes in the oven on a low heat to keep warm while making the rest.
Sweet filling ideas:
  • Whipped cream and/or whipped cream cheese. Combine the two with some sweetener and vanilla. Mix 4 ounces whipped cream cheese mixed with 1 Cup whipped cream provides filling for these 8 crepes.
  • Berries: Melt some frozen berries with some sweetener to make a berry sauce to put on top. 1/4 cup of berries per person.
  • Stevia sweetened butter with a squeeze of lemon juice.
  • Melted stevia sweetened chocolate to drizzle on top with chopped nuts

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Ingredients

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Directions

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