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How to Make Homemade Cranberry Juice Recipe - 2 Ingredients!

Learn how to make cranberry juice at home with just 2 ingredients! It's much easier than you think and you only need a bag of cranberries and your sweetener of choice (I prefer raw honey for its health benefits!) This homemade cranberry juice recipe can be done in the Instant Pot for a hands-off simple method or on the stovetop. Plus, it's great as a chilled beverage or as a hot cider during the holidays.

cranberry juice in a stemless glass with fresh cranberries around it.

Did you know you can make cranberry juice at home using better-for-you ingredients? Now, I'm not talking about juicing cranberries because that would be weird since they are so painfully dry. I'm talking about extracting as much goodness out of them using water and heat.

You'll love this DIY juice recipe. It's easy, convenient, and the perfect drink for this holiday season and beyond!

Whether enjoyed over ice with a lemon wedge or savored as a comforting warm cider adorned with flavorful toppings, this homemade cranberry juice is a versatile and festive beverage suitable for any occasion.

Looking for more healthy drinks? 
Check out Honey Lemonade, Tomato Juice Recipe, and Honey Citrus Mint Tea Recipe.
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Recipe Overview

  • Prep and Cook Time: Only 15 minutes of active time with your pressure cooker doing the rest.
  • Cooking Method: Instant Pot but stove top suggestion included.
  • Dietary Info: Sugar-free and naturally paleo and GAPS-compliant.
  • Tools Needed: Pressure cooker or large stockpot, strainer, juice jars.
  • Skill Level: Easy

Why I love this Cranberry Juice Recipe

Enjoy seasonal goodness: Make this during the holiday season when cranberries are prolific, but you can also extend that well into the warmer months. So be sure to throw a few bags of cranberries into your freezer for a future cranberry juice.

Cooking method - The primary cooking method is the Instant Pot, which renders it essentially hands-off. But, if you prefer a different method, I also include suggestions for how to make this on the stove top.

Suitable for dietary needs - I love that this DIY juice is suitable for most diets because it's just real food using real food ingredients. Sweetened with honey, it's refined sugar-free!

Two serving options - You can serve it chilled over ice (or even in a cocktail, if you dare) or enjoy it warm like a hot cider.

Versatile Flavor Combos: Use this DIY juice recipe as your blank slate to make your own homemade juice. You can also adjust the amount of sweetener used to make it suitable for your taste buds.

Health Benefits of Cranberry Juice

  • Urinary tract health: Cranberry juice may help prevent urinary tract infections (UTIs) by reducing the adhesion of bacteria to the urinary tract walls, according to this Houston Methodist Medicine article.
  • Rich in antioxidants: They are loaded with antioxidants, particularly phenols and proanthocyanidins, which may continue to overall health by neutralizing free radicals, according to WebMD.
  • Heart health benefits: Some studies suggest that these antioxidants could have a positive effect on overall heart health and may help prevent heart disease, thanks to this Medscape article.
  • Vitamin C boost: Cranberry juice is a good source of vitamin C and rich in anti-inflammatory properties, according to Medical News Today, which may help support the immune system and collagen production.

Ingredients for Cranberry Juice

Learn how to make cranberry juice with 2 simple ingredients plus water and an optional cinnamon. This easy recipe can be made in under 50 minutes from start to finish.

ingredients layed out including fresh cranberries, water, raw honey, and cinnamon stick
  • Cranberries: These fresh berries provide the tart and distinctive flavor to the homemade cranberry juice. Whole cranberries come in different size bags, ranging from 8 ounces to 32 ounces. You will need approximately 16 ounces or 4 cups of cranberries for this recipe.
  • Cinnamon stick: This is optional but it gives the homemade fresh cranberry juice a warm and aromatic flavor. It's especially tasty if you are enjoying the cranberry juice warm.
  • Raw honey: Used as a natural sweetener and complements the tartness of the cranberries well. Add it to the juice when it's slightly cooled to help retain its benefits.

See the recipe card for exact quantities.

Substitutions and Variations

  • Use other warming spices - Swap out the cinnamon stick and add a whole star anise, a few whole cloves, or allspice to the cranberry juice for a unique flavor.
  • Add other fresh fruits - I've added roughly chopped pear and apples along with raw cranberries when making the DIY juice to add some natural sweetness.
  • Have fun with garnish - For a chilled drink, serve this with a slice of lemon and sprig of mint. If you're serving this as a hot cider, consider adding a cross-slice of apple and a fresh rosemary sprig.
💭Make it Nutrient-Dense: You can experiment with other sweeteners beyond raw honey. Try maple syrup or coconut sugar for a more robust flavor. Check out other nourishing unrefined sugars here but I would advise against using agave nectar.
cranberry juice with a lemon wedge and sprig of mint in a glass stemless jar.

How to Make Cranberry Juice

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results. The easiest way to make this pure cranberry juice recipe is using a pressure cooker.

fresh cranberries in a pot with water poured over them.

Step 1. Add

Rinse the cranberries in a colander under running water. To the inner pot of your pressure cooker, add whole berries, cinnamon stick, and half of the water.

instant pot set to manual and time reduced to 8 minutes.

Step 2. Cook

Close the lid and set the safety valve to sealing position. Press "manual" and reduce time to 8 minutes.

cooked cranberries run through a fine mesh sieve.

Step 3. Strain

After it has cooked and when it's safe to do so, open the Instant Pot and strain the cranberry juice through a fine mesh sieve to remove the cranberry pulp. Press the cranberries to extract as much cranberry flavor as possible.

honey poured into cranberry juice to sweeten it.

Step 4. Sweeten

Add remaining water to instantly cool the unsweetened cranberry juice down. Stir in honey and lemon juice. Allow to cool completely or serve warm like a hot cider.

Helpful Tips for DIY Juice

Divide the water - I prefer to divide the water: use half to cook the cranberry juice and the other half to add later to cool it. This is a time-saving time that works exceptionally well.

Don't rush to add honey - Add honey to the cranberry juice when it's slightly cooled to touch so it retains the health benefits.

Lemon juice is optional - Cranberries are tart, but lemon juice, in a weird way, softens that with its tanginess and gives a more balanced flavor. Squeeze a few fresh lemons or add a few tablespoons of the lemon juice extract.

Release pressure - When cooking a large amount of liquid, it's best to let the Instant Pot naturally release pressure. However, if in a rush, you can do a quick pressure release. 

💭Stovetop Suggestion: Don't have a pressure cooker? No problem. Just add all your DIY juice ingredients (minus the honey) into a large stockpot, bring it to a full rolling boil over high heat. Reduce heat to medium and simmer for 15-20 minutes until the cranberries are softened. Strain, sweetenen, and serve!
cranberry juice in half-gallon mason jars with fresh cranberries in front.

Serving Suggestions

We love serving this festive drink over ice with a fresh lemon wedge. But you can also serve this warm like a hot cider. 

If serving warm, consider keeping it in a slow cooker, like you would apple cider and keep tasty toppings closeby like rosemary sprigs, ground cinnamon, cross-cut apple slices. When these garnishes hit the hot cranberry juice, they will infuse their flavor into the beverage, creating a cozy and aromatic drink.
Tasty cranberry juice pairing suggestions:

Storage and Reheating Instructions

How long does cranberry juice last in the refrigerator?

To store: Store leftover cranberry juice in an airtight container like a glass jar in the fridge for up to 2 weeks. Give it a good shake before using to redistribute any sediment that accumulates on the bottom.

Storage containers: These Weck juice jars with lids are perfect for storing DIY juice. But regular wide-mouth mason jars work great, too!

To freeze: If you have excess homemade cranberry juice, you can freeze it for up to 3 months. Just make sure there is enough headspace in the jar to allow room for water expansion and it's best to use a wide-mouth jar to prevent glass breakage. Thaw overnight in the fridge or at room temperature.

Is it safe to can cranberry juice?

To can: You can also pour freshly prepared, strained, and hot cranberry juice into mason jars and tightly seal them with clean, new canning lids. At this point, you can let them seal naturally or process jars in a water bath canner to store them shelf-stable. If you skip the canning process, store the canned cranberry juice in the fridge for up to 3 months as it's not safe for shelf-stable storage.

cranberry juice in a glass and a mug with fresh cranberries scattered around it.

Frequently Asked Questions

Is cranberry juice healthy?

Yes, cranberry juice can be a healthy drink due to its antioxidants and potential benefits for urinary tract health. However, most store-bought cranberry juice from the grocery store have added sugars like high fructose corn syrup and other artificial sweeteners. For maximum health benefits, it's best to ditch store-bought juice and make your own cranberry juice at home using nutrient-dense sweeteners such as honey.

How to make cranberry juice taste better?

Not many people appreciate the natural tartness of cranberry juice. To improve the taste, you can add natural sweeteners such as honey or maple syrup. Or consider cutting the cranberry juice with another fruit juice like apple juice or orange juice. You can also muddle some frozen berries like raspberries or strawberries and pour the cranberry juice over it to infuse some refreshing flavor. These simple methods tone down the taste of cranberry juice.

Is cranberry juice gluten-free?

Yes, pure cranberry juice is naturally gluten-free, as fresh cranberries do not contain gluten. However, it's important to check the ingredient labels of commercially produced cranberry juice products as some may have additives and ingredients that potentially contain gluten. That's why it's best to make homemade cranberry juice recipe instead. 

Looking for more related recipes? Here are some ideas:
Did you make this homemade cranberry juice? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

cranberry juice in a stemless wine glass with lemon slice and mint sprig.
Print Recipe
4.93 from 39 votes

Cranberry Juice Recipe

Learn how to make cranberry juice at home with just 2 ingredients and this simple method! Enjoy this homemade cranberry juice chilled or like a hot cider.
Prep Time5 minutes
Cook Time8 minutes
Pressure Time37 minutes
Total Time50 minutes
Course: Drinks
Cuisine: American
Keyword: cranberry juice recipe, homemade cranberry juice, how to make cranberry juice
Servings: 16 servings
Calories: 45kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Instructions

  • Add: Rinse the cranberries in a colander under running water. To the inner pot of Instant Pot, add cranberries, cinnamon and ½ gallon of filtered water.
  • Cook: Close the lid and set the safety valve to sealing position. Press "Manual" and reduce time to 8 minutes.
  • Strain: After cooking time has finished, turn off Instant Pot by pressing "Cancel" and allow to naturally release pressure. When the safety pin has dropped and it is safe to do so, carefully open the Instant Pot. Strain the cranberry juice through a fine mesh sieve to remove the cranberry pulp and cinnamon stick.
  • Sweeten: Add remaining water and stir to cool slightly. Stir in honey and lemon jucie. Enjoy as a hot cider or chilled with ice. Garnish with a fresh lemon slice and sprig of mint or fresh rosemary.

Video

Notes

Recipe makes approximately 1 gallon. A standard serving size is 8 ounces.
Storage: Store leftover cranberry juice in an airtight container in the fridge for up to 2 weeks. Shake before using to redistribute any sediment that accumulates on the bottom.
Helpful Tips:
  • Divide the water - I prefer to divide the water: use half to cook the cranberry juice and the other half to add later to cool it. This is a time-saving time that works exceptionally well.
  • Don't rush to add honey - Add honey to the cranberry juice when it's slightly cooled to touch so it retains the health benefits.
  • Lemon juice is optional - Cranberries are tart, but lemon juice, in a weird way, softens that with its tanginess. Squeeze a few fresh lemons or add a few tablespoons of the lemon juice extract.
  • Release pressure - When cooking a large amount of liquid, it's best to let the Instant Pot naturally release pressure. However, if in a rush, you can do a quick pressure release. 
Substitutions and Variations:
Stovetop Instructions: Add all your DIY juice ingredients (minus the honey) into a large stockpot, bring it to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes until the cranberries are softened. Strain, sweetenen, and serve!
 

Nutrition

Calories: 45kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 13mg | Potassium: 28mg | Fiber: 1g | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 0.1mg

How to Make and Freeze Hash Browns

Find out how to make homemade hash browns entirely from scratch in just three simple steps. Enjoy the ease of pulling these hash browns out of the freezer for a super easy and healthy breakfast. 

Freezer bags with frozen homemade hash browns on a black backdrop.

Making hash browns from scratch are a great way to avoid unnecessary starches and rancid oils. There's one ingredient in these frozen hash browns: potatoes, which makes it naturally Paleo and Whole30 compliant.

The best part about these hash browns is that it's almost effortless. Most recipes for crispy hash browns require soaking the shredded potatoes in cold water first, then rinsing, then squeezing them to remove as much moisture as possible.

We can avoid all of those steps simply by parboiling or partially cooking the potatoes first which will naturally remove a lot of moisture from these spuds. This post is full of very helpful information so try not to skip over and just get to the recipe.

Homemade Hash Browns

We go through potatoes pretty quickly around here. There's a myriad of ways to prepare them, from pan-frying them, to adding them to soups and breakfast casseroles.  I even have a Pinterest board devoted strictly to potatoes because this is a food staple that is versatile and cost efficient.

Whether you're harvesting your own, or you snagged a few bags at a discount, freezing hash browns is a great way to preserve these spuds before they start sprouting and spoil.

Yukon gold potatoes pricked with a fork spread on a large roasting pan ready to bake in the oven.

Best Potatoes for Hash Browns

Yukon Golds are the best potatoes for hash brown patties because they hold their shape the best after being cooked. But starchier baking potatoes like Russets will give you a better crisp.

In my experience, I have found that when using the method below (cooking then freezing), the type of potatoes is less important than how you preserve them. The reason is because the potatoes are already parboil before being flash frozen, thereby reducing the moisture content significantly.

In short, all potatoes would work great for hash browns provided that you parboil them first.

How to Parboil Potatoes

Method 1: Parboil potatoes on stovetop or Instant Pot.

Parboiling is the process of partially boiling the potatoes just until they are fully cooked. This works for smaller batches and is super easy to do.

Place potatoes in a pot and cover with clean, cold water. Cover the pot with a lid and turn the stove to high heat. Once the water starts to boil, reduce the heat slightly to avoid the water boiling over and continue to boil for 7-10 minutes just until the fork or tip of a sharp knife goes in with slight resistance. Once cooked to desired doneness, remove boiled potatoes from heat and let them cool completely before handling them.

To cook in Instant Pot, place potatoes on a trivet with 1 cup of cold water. Close the lid and set the valve to sealing position. Press "Manual" and cook for 5-8 minutes, depending on the size of the potatoes. Yukon Golds usually need 5 minutes to parboil while Russets need the full 8 minutes. Once the cooking cycle is complete, allow 5 minutes for natural pressure release, then move the seal valve to release remaining pressure. Remove potatoes from Instant Pot to and allow to cool completely before handling them.

Method 2: Baking potatoes in the oven.

This method is ideal for large batches because you can do 20 pounds at the same time, provided you have the baking pan to handle that quantity.

Clean and scrub the potatoes and poke them a few times with a fork.  Place all potatoes on a baking sheet (I used similar to this one) in single layer. Bake at 350F degrees for 45 minutes or until just fork tender. You don't want to overcook them.  

Remove potatoes from oven and allow to completely cool. You may then transfer them to the refrigerator for a few hours or overnight.  This will make the grating much easier.

A large sheet with shredded parboiled potatoes ready to be flash frozen for hash browns.

How to Freeze Potatoes 

The most practical way for our family to preserve potatoes is to partially cook them first and then freeze.  Raw potatoes should never be frozen. It completely changes the texture and the potatoes become completely unpalatable.  You must cook the potatoes first before freezing.

For detailed instructions, be sure to read this post in it's entirety for helpful hints and tips. But to freeze potatoes (i.e. preserve) or to make hash browns for easy breakfasts, the simple steps are as follows:

Step 1: Parboil the potatoes. There's two ways to do this easily as mentioned above and it will mostly depend on the quantity of potatoes that you are wanting to freeze.

Step 2: Chill the potatoes. This is an important step - do not skip!

Step 3: Shred or dice potatoes. Using a box grater or food processor, shred the potatoes. Alternatively, you can also dice into cubes.

Step 4: Freeze potatoes. Continue reading to learn about easy and efficient ways to freeze your prepared potatoes.

A large sheet with shredded parboiled potatoes ready to be flash frozen for hash browns.

How to Make Homemade Hash Browns

Once the potatoes have been parboiled or parcooked in the oven, cool them just enough to peel the skin off with a paring knife. Sometimes, this step is easiest when the potatoes are still slightly warm but you need them to be cool enough to handle.

Allow the peeled potatoes to cool completely before proceeding with the next step. For better results, transfer your cooled potatoes to the refrigerator for at least 4 hours or overnight.

Shred the chilled potatoes with a box grater, food processor, or Kitchen Aid attachment. Alternatively, you can also dice the potatoes into small cubes to be added to breakfast casseroles and/or hashes. Use this magic chopper to get the job done quicker.

Spread the shredded or diced potatoes in a large baking pan/sheet about ¾" thickness. For a large batch, cover the potatoes with a parchment paper and spread another layer of shredded/diced potatoes. You may do several layers depending on how deep your pan or sheet is. For a standard cookie sheet, two layers of shredded potatoes would be maximum. For a deeper pan like this one, you could probably do 4-5 layers.

Pop the pans/sheets in the freezer until the potatoes are completely frozen, at least 4 hours or overnight for best results. Break apart the potatoes and transfer to baggies or containers. These large 2-gallon reusable silicone bags are great for this purpose.

Homemade hash brown patties without rancid oils or other additives.

Homemade Hash Brown Patties

Want to take these hash browns one step further and make homemade hash brown patties instead? It's super easy to do and ideal if you're limited on freezer space (because frozen hash brown patties take less room than hash browns).

Using a wide-mouth mason jar lid (just the ring part), oil the inside of the ring with coconut oil or avocado oil and spoon few tablespoons of grated potatoes inside the ring. Press firmly (having oiled hands avoids potatoes sticking). Invert, remove the ring, and shape into ovals using hands. It's also fun to use cookie cutters instead and make fun shapes. Flash freeze in single layers using the same method as for hash browns, separating layers with parchment paper.

Transfer frozen hash brown patties into freezer bags or containers until ready to use.

Helpful Products Used in these Homemade Hash Browns

Five hash brown patties made at home spread out on a wooden plate with a white towel.

How to Make Crispy Homemade Hash Browns

Hash browns are typically used in recipes in three different ways: casseroles, skillets, or as oven.

Casseroles: If using them in a casserole, it's best to thaw hash browns first and drain excess liquid. Keep in mind, this thawed moisture will be minimal because the potatoes are partially cooked anyways and this will be a natural result of freezing/thawing process.

Skillet or Hash:  If cooking them straight on a skillet or for a breakfast hash, frozen works fine. Be sure the skillet is warm/hot and very well seasoned with butter or another cooking fat. Add enough hash browns to cover the surface of the skillet. Let the potatoes fry, without disturbing until golden brown on the bottom (3-5 minutes). Season lightly with salt and other seasonings, then using a wide spatula, flip potatoes in sections. Add more butter or cooking oil as needed.

Oven: Thaw shredded or diced hash browns and drain excess liquid first. Spread the hash browns evenly on a baking sheet and bake in a 450F degree oven for 10-12 minutes, but watch them closely. The frozen patties do not need to be thawed. They can be baked in the oven at 350 F degrees for 40 minutes or until golden, flipping them halfway.

Recipes with Hash Browns

Sheet Pan Breakfast with Kale, Bacon and Hash Brown (Whole30)
Pulled Pork Breakfast Skillet (Whole30, Paleo)

Garnish with fresh or dried parsley for a finishing touch.

Homemade Hash Browns - How to Make and Freeze Hash Browns From Scratch

Printable Recipe

Frozen hash browns in freezer bags stacked on top of each other.
Print Recipe
3.54 from 145 votes

How to Make Homemade Hash Browns

Make healthy hash browns from scratch in just three simple steps. Freeze them for a super easy and healthy breakfast, free from unnecessary starches and rancid oils.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Breakfast
Cuisine: American
Keyword: 5 ingredients, budget friendly, Dairy-free, freezer friendly,, kid friendly,, Nut-free, one-pot/pan, paleo, primal, quick & easy,, Whole 30
Servings: 12 servings
Author: Anya @ Prepare & Nourish

Ingredients

  • 18 Yukon Gold potatoes or Russet baking potatoes

Instructions

Partially Cook Potatoes

  • Scrub potatoes clean. Prick a few times with a fork to allow steam to escape.
  • Stovetop Method: cover potatoes with clean, cold water in a large stockpot. Cover the pot with lid and bring to a boil. Reduce heat slightly, remove lid and continue to boil for 7-10 minutes or until tip of sharp knife goes in with slight resistance.
  • Instant Pot Method: place potatoes on a trivet and add one cup of cold water. Close the lid and set the valve to sealing position. Press "manual" and cook for 5-8 minutes, depending on size of potatoes. Gold potatoes need 5 minutes while russets need the full 8. Once cooking cycle is complete, release pressure naturally for 5 minutes, followed by quick pressure release.
  • Oven Method: Preheat oven to 350 degrees Fahrenheit. Place cleaned potatoes on a baking sheet in single layer. Bake for 30-45 minutes just until fork tender.
  • Once potatoes have been cooked, remove them from pot or pan to stop the cooking process.
  • When cooled just enough to handle, peel skin with a paring knife.
  • Allow potatoes to completely cool and then transfer to the refrigerator for a few hours or overnight for best results.

Making and Freezing Hash Browns

  • Shred the previously cooked and chilled potatoes with a box grater, food processor, or dice into small cubes with a sharp knife or vegetable chopper.
  • Spread the shredded potatoes on a large baking sheet about ¾" thickness. Cover with a piece of parchment paper and spread another layer of shredded potatoes.
  • Continue with the remaining potatoes, making sure to keep the layers at ¾" thickness with parchment paper in between. 
  • Transfer the shredded/diced potatoes to the freezer until completely frozen.
  • Once fully frozen, break apart and store in a large freezer bag or freezer safe container.

Making Frozen Hash Brown Patties

  • Using well oiled wide-mouth mason jar lids (just the ring part) or cookie cutters, spoon a few tablespoons of shredded potatoes and press firmly.
  • Invert, remove the ring or cutter and using hands shape into desired shape.
  • Carefully transfer patties to sheets in single layer, using parchment paper between layers if needed.
  • Transfer to freezer and freeze well.

Notes

  • You may use this method with any amount of potatoes. Use stovetop or Instant Pot for smaller quantities and oven for larger batches.
  • Chill potatoes in the refrigerator for at least 4 hours or overnight to make shredding/dicing easier.
  • When using hash browns in oven (i.e. casseroles), it's best to thaw first and drain excess liquid. No need to thaw when cooking on skillet. 

If you liked this recipe, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

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How to Make and Freeze Hash Browns -Find out just how easy it is to make and freeze hash browns that are free from other starches and nasty oils. Naturally Paleo and Whole30. #whole30 #paleo

Note: This post was originally published March 2016 but has since been updated to include helpful information.

Other Helpful Posts You Might Like:

Why Every Kitchen Needs a Hydration Station and How to Make One
DIY Soaking & Sprouting Lid for Mason Jars

Caprese Stuffed Avocado - Easy - 5 Ingredients!

Avocados stuffed with fresh mozzarella, garden tomatoes, and basil - drizzled with balsamic glaze and topped with crunchy salt flakes. This low carb treat is great as an appetizer or make it a meal with a bed of baby greens and grilled chicken.

Caprese salad in avocado boat

Avocados are the original fat bombs. They are so versatile and most importantly meet the need to fill you up with healthy fats. You can coarsely mash them for some delicious Chunky Guacamole or remove the pit and make room for some amazingly tasty filling like Caprese Salad. In fact, you can save this one for a super easy avocado recipe without the fuss of turning up the heat.

Related: The Best Guacamole Recipe - Authentic and Chunky!

Caprese Stuffed Avocado

Caprese salad is a simple Italian salad made of sliced fresh mozzarella, tomatoes and basil. It's usually dressed in olive oil and balsamic vinegar and generously seasoned with salt and pepper. Appropriately, it features the colors of the Italian flag: red, green and white. 

What better way to enjoy the flavors of caprese than in an avocado?

Thanks to the healthy, satiating fats of avocado, these Caprese Stuffed Avocados can be enjoyed as a meal. But I've also paired them with grilled chicken for a hearty dinner.

Caprese Stuffed Avocados with mozzarella and grape tomatoes and fresh basil.

Caprese Salad

This caprese salad comes together effortlessly and quickly.

Small tomatoes such as cherry or grape are wonderful because of their sweetness content. But if you don't have them on hand, you may sub them with whatever tomatoes you have whether it's roma or beefsteak. Just dice them into the sizes of quartered small tomatoes.

The recipe below calls for sliced fresh mozzarella but sometimes those are challenging to find in markets. Alternatively, you may use the fresh mozzarella balls individually wrapped in threes. If using those, just cut them in half or quarters. 

Caprese salad in a bowl with cherry tomatoes, fresh mozzarella and basil.

Stuffed Avocados

Avocados can be unpredictable. Sometimes you cut them in half only to expose a small pit and lots of flesh. Other times, there's a pit almost the size of the entire avocado. This of course presents a unique challenge when we're making stuffed avocados.

Pictures on how to scoop avocado flesh from the peel with a spoon with thin edges.

If you find that avocados come with excessive amount of flesh (that's never a bad thing!), I recommend using a measuring tablespoon with round base and thin walls and simply scoop out excess. This will assure you get a smooth and consistent surface on your halved avocado. You may then use that removed avocado flesh and dice it up into the salad, as per recipe. 

Alternatively, you may take it one step further and completely separate the avocado from the peel. That way, you avoid the inconvenience of hitting the avocado peel every time you dig in with your fork. I usually take a large serving spoon (again, with thin edges) and gently scoop out the avocado half out. 

Avocado stuffed with caprese salad of mozzarella and tomatoes and drizzled with balsamic glaze on a white plate.

Printable Recipe

Caprese salad in an avocado shell drizzled with balsamic glaze.
Print Recipe
5 from 13 votes

Caprese Stuffed Avocado - Gluten Free, Low Carb

Avocados stuffed with fresh mozzarella, garden tomatoes, and basil - drizzled with balsamic glaze and topped with crunchy salt flakes. 
Prep Time30 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Italian
Keyword: GAPS, kid friendly,, low-carb, primal, quick & easy,
Servings: 8 servings
Calories: 225kcal
Author: Anya @ Prepare & Nourish
Cost: $5.50

Ingredients

  • 4 small avocados or 2 large avocados
  • 1 cup small tomatoes such as grape or cherry quartered
  • 1 cup fresh mozzarella diced
  • ¼ cup fresh basil chiffonade
  • 1 tablespoon balsamic glaze
  • 1 tablespoon basil infused oil optional
  • salt & pepper to taste

Instructions

  • In a small bowl, combine tomatoes, mozzarella and basil together. 
  • Cut avocados in half and remove the pit. Scoop out a bit of avocado flesh using a sharp spoon being careful not to mash the avocado. I used a round measuring tablespoon with thin edges.
  • Cut the scooped out avocado into similar size pieces and toss it gently with the tomatoes and cheese. Don't over mix. 
  • Spoon the stuffing into the avocado halves. Drizzle with balsamic glaze and top with crunchy salt such as Maldon or Cyprus Salt Flakes. 

How to Eat Caprese Stuffed Avocados

  • Enjoy as an appetizer by going in directly with a fork or scooping it out onto a plate and eat as a salad. Or make it a meal by serving this on a bed of baby greens and grilled chicken. 

Notes

| Nutrition Information Disclaimer | 

Nutrition

Calories: 225kcal | Carbohydrates: 11g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 97mg | Potassium: 539mg | Fiber: 7g | Sugar: 2g | Vitamin A: 372IU | Vitamin C: 14mg | Calcium: 86mg | Iron: 1mg

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

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Caprese Stuffed Avocados that are primal low carb and GAPS compliant

This post was originally published on June 28, 2017 and has since been updated.

 

Easy Homemade Healthy Marshmallows (no corn syrup!)

These easy homemade healthy marshmallows have no corn syrup and are made with just 3 simple ingredients. Sweetened with honey and thickened with protein-rich gelatin, this homemade marshmallow recipe offers the same nostalgic texture as store-bought marshmallows but with a wholesome and nourishing twist. You'll love these irresistibly soft and fluffy pillows of sweetness - perfect to top your hot cocoa or roast over a cozy fire.

bite sized marshmallows up close on a circular wooden cutting board.

If you haven't ventured into making homemade marshmallows - these will rock your world! If you've never experienced the joy of biting into your own homemade marshmallows, these will rock your world!

Marshmallows are pretty forgiving when it comes to candy making (and yes, they are a candy!) so this is the perfect way to get your feet wet. And although you do have to be careful with the hot honey syrup, making homemade marshmallow recipe is quite simple to pull together.

And with 4 simple marshmallow ingredients that you likely have on hand, you're already well on your way to making the best healthy marshmallows. 

Looking for more healthy sweet treat recipes? 
Check out condensed milk recipe, bedtime gummies, and gluten-free crepes.
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Recipe Overview

  • Prep and Cook Time: 35 minutes to prep and cook and 4 hours to set
  • Cooking Method: Stove-top
  • Dietary Info: Gluten-free, Grain-free, Dairy-free
  • Tools Needed: Saucepan, Stand mixer, Sheet pan
  • Skill Level: Moderate

Why you'll love Healthy Marshmallows

Suitable for dietary needs - These honey marshmallows come with health benefits from high protein in the collagen to zero refined sugar. Truly, healthy marshmallows you'll feel good about making and eating!

Versatile serving options - Enjoy your own marshmallows just as you would store-bought marshmallows. You can make them into mini marshmallows or make them nice and jumbo-sized!

No special equipment needed: You don't need anything fancy to make perfectly fluffy marshmallows. 

💭Fun Fact: Traditionally marshmallows have been made with marshmallow root, which is a perennial herb that is known in folk medicine to treat digestive and respiratory conditions. It naturally contains mucilage which was largely responsible to thicken this confection.

Marshmallow Ingredients

ingredients for homemade marshmallows, including water, honey, arrowroot powder, and gelatin.
  • Gelatin: The most important ingredient in homemade marshmallows as it serves as the base in giving them that stretchy, gooey texture. My favorite gelatin for marshmallows is grass-fed gelatin from Perfect Supplements.
  • Water: Used to bloom the gelatin and kick start the setting process.
  • Honey: This is the sweetener of choice and used to replace high fructose corn syrup. It's a healthier alternative and works exceptionally well in healthy marshmallows, giving the perfect amount of sweetness.
  • Arrowroot powder: Used to dust the marshmallows, making them easier to handle. You can use tapioca starch in a pinch. In order for these healthy homemade marshmallows to remain gluten-free and better for you, I would refrain from using flour, corn starch, or potato starch.

See the recipe card for exact quantities.

Substitutions and Variations

  • True Vanilla - My favorite add-in is vanilla bean, and I prefer the powder as it's super concentrated and gives the lovely brown specks of vanilla bean.
  • Try a different sweetener - Try maple syrup to give it more robust flavor. Learn more about healthier choices when it comes to unrefined sugars.
  • Food extracts - Vanilla extract is always a classy choice but any real food extracts will work. I recommend adding them toward the end of the whipping process. Try hazelnut or almond extract, peppermint extract, coconut for a tropical flare, or a touch of espresso.
marshmallows cut into small pieces on a wooden cutting board with a pair of kitchen shears to the side.

Make it using Ancestral Wisdom

Staying true to the heart of what Prepare and Nourish is all about, there are ways to ensure you get the maximum nutrition in this healthy marshmallows recipe by following ancestral and traditional dietary philosophy. Check out these simple tips to make this recipe nutrient-dense.

Use gelatin from grass-fed cows. Bovine gelatin from Perfect Supplements is my favorite gelatin for marshmallows. It's great in quality, price, and sustainability. Use code PREPARE10 for a 10% off discount.

Know your sugars. I love using honey to make healthy marshmallows but you can use any syrup-like natural sweetener. Be sure to follow this guide for the best unrefined sugars.

How to Make Healthy Marshmallows

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

gelatin being bloomed with a bit of water in a bowl of a stand mixer.

Step 1. Bloom gelatin

Add your favorite gelatin for marshmallows to the bowl of the stand mixer. Add water and quickly whisk to combine. Set aside for the gelatin to "bloom" or thicken slightly.

honey added to a stockpot of water over medium high heat to make marshmallows.

Step 2. Heat honey

In a heavy-bottomed saucepan, heat honey and remaining water. Bring to a boil, then reduce heat, and gently simmer on medium heat undisturbed, for another 8 minutes. Avoid excessive stirring.

💭Pro tip: Keep a close eye on the honey mixture so it doesn't boil over. It will start to bubble and rise but keep the heat on medium to maintain proper temperature.
honey simple syrup poured into a bowl of stand mixer to make homemade marshmallows.

Step 3. Whisk on low speed

Turn the stand mixer with a whisk attachment on low speed to break apart the bloomed gelatin. Gently and very slowly, pour the honey mixture in a thin stream, ensuring it pours down the sides of the bowl and not directly into the gelatin mixture.

marshmallows being whipped in a KitchenAid mixer.

Step 4. Beat on high speed

Once all honey mixture has been added to the gelatin, increase the mixer to high speed and whisk until it turns to marshmallow fluff consistency, approximately 6-8 minutes. Avoid overwhipping as that will create a tacky mess.

💭Pro tip: Continue to beat until the mixture is very stiff and the marshmallow fluff has cooled to lukewarm. If adding any food flavoring, add it towards the end of the whisking.
marshmallow fluff being spread out on a sheet pan lined with parchment paper.

Step 5. Spread marshmallow fluff

Transfer the marshmallow mixture into a shallow baking dish lined with parchment paper and dusted with arrowroot powder. Spread evenly with a flat offset spatula. You want to do this step promptly as you don't want the gelatin to set in the bowl, making the mixture stiff. Set aside at room temperature to completely "cure" for at least 4 hours or overnight uncovered.

homemade marshmallows cut into small pieces with a chef's knife.

Step 6. Cut marshmallows

Remove the marshmallow from the pan by pulling on the parchment paper—dust with arrowroot powder, covering the entire exposed surface area. Cut in half crosswise making two large sheets. Then cut lengthwise to make 1" strips and then crosswise to create 1" cubes. Toss all marshmallow cubes with the starch and transfer to an airtight container.

Helpful Tips for Healthy Marshmallows

Use a candy thermometer - Marshmallows are candy, so it's fitting to use a candy thermometer and cook the honey mixture until it reaches 240°F. Or just be observant and follow the cues as mentioned in the recipe directions.

Grease the knife - You may want to grease your sharp knife or pizza cutter with a neutral oil like avocado oil to allow for easier cutting.

Make mini marshmallows - Use a baking sheet with a large surface area. Spread out the marshmallow fluff as evenly as you can. After marshmallow sets, cut into smaller pieces.

Extra sweetness - Add a bit of powdered sugar into the arrowroot powder for the dusting.

Coat with starch well - To ensure that all pieces are efficiently dusted with arrowroot starch, add them a ziplock bag with the starch, seal, and shake. Remove excess starch with a fine mesh strainer. 

💭Meal Prep Suggestion: The amount listed in the recipe card will be enough to add to your favorite sweet potato casserole, s'mores, and a few mugs of hot chocolate. Feel free to double the recipe for double the sweetness.
bite-sized homemade marshmallows scattered on a white countertop with a wooden cutting board on the side.
Below are some affiliate links that may be helpful to you as you make this healthy marshmallow recipe. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.

Tools: Kitchen Aid stand mixer, hand mixer, large bowl, sheet pan

Ingredients: bovine gelatin, real honey

Serving Suggestions

Serve healthy marshmallows as you would regular marshmallows from your local grocery store. They stand up to heat well, making them a perfect addition to gluten-free rice crispy treats, healthy hot chocolate, or just as a sweet treat during movie night. 

Homemade marshmallow recipe pairing suggestions

Storage Instructions

How long do homemade healthy marshmallows last in the refrigerator?

To store: Store marshmallows in an airtight container at room temperature for a up to 4 days then transfer them to the refrigerator for up to 3 weeks.

Storage containers: These glass snap containers are perfect for storing leftover healthy marshmallows. You can also store them in wide-mouth mason jars.

Can you freeze marshmallows?

Yes, freezing marshmallows is a breeze. For longer storage you can freeze healthy marshmallows to extend their shelf life without changing the texture.

To freeze: Transfer them to a freezer-safe container with a tight-fitting lid or large freezer bag (ziplock bag works) and remove as much air as possible to avoid freezer burn and unpleasant odors seeping through. Freeze for up to 2-3 months.

To use, just pull a small amount of frozen marshmallows (they shouldn't stick) from the sealed bag or air-tight container and add them to your hot cocoa or just enjoy as a sweet treat. Seal the opened bag of marshmallows again and place in the freezer for next time.

The marshmallow ingredients in this homemade version are similar in consistency to the storebought version, allowing for perfect freezing!

homemade marshmallows cut into bite-size pieces on a circular wooden cutting board and kitchen shears to the side.

Frequently Asked Questions

Are marshmallows dairy-free?

Technically, these healthy marshmallows are dairy-free as they do not have any dairy ingredients. They are not vegan though due to the main ingredient being gelatin, which is derived from animal collagen. You can seek out marshmallows made with agar agar if you want to make vegan marshmallows.

Are marshmallows gluten-free?

Traditional marshmallows may not always be gluten-free as some commercial marshmallow brands include ingredients that contain gluten or may be processed in facilities that handle gluten-containing products. That's why it's always a good idea to make homemade healthy marshmallows with marshmallow ingredients that you feel good about.

What are the ingredients in marshmallows?

Typically, marshmallow ingredients are sugar, corn syrup, water, and gelatin. These ingredients are mixed together to create a sweet and fluffy marshmallow texture. This homemade marshmallow recipe takes those basic ingredients and bumps them up in nutrient value by using grass-fed gelatin and honey for sugar and corn syrup to make these truly healthy marshmallows. 

Looking for more related recipes? Here are some ideas:
Did you make this healthy marshmallows recipe? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

homemade marshmallows cut into bite-size pieces on a circular wooden cutting board.
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4.81 from 51 votes

Homemade Healthy Marshmallows (no corn syrup!)

Make healthy marshmallows without corn syrup with just 3 simple ingredients. Soft, fluffy, and perfect for hot cocoa or roasting.
Prep Time5 minutes
Cook Time20 minutes
Whipping Time15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: healthy marshmallows, heathy marshmallow recipe, homemade marshmallow recipe, marshmallow ingredients
Servings: 48 large marshmallows
Calories: 24kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Instructions

  • Bloom: Prepare a 9x13-inch pan by lining it with parchment paper both directions. Allow the sides to drape over for easy handling. Dust the bottom lightly with arrowroot powder. Set aside. In the bowl of a stand mixer, add ½ cup of filtered water and sprinkle gelatin over the water to "bloom". Whisk to combine and set aside.
  • Heat: In a thick-bottom saucepan over high heat, heat remaining water (½ cup), honey, and salt together. Bring to a simmer and reduce heat to medium. Continue to simmer the honey mixture over medium-high heat for approximately 15 minutes or until a candy thermometer reaches soft ball stage of 240°F. Watch the honey mixture carefully so it doesn't boil over and is gently simmering. It must be simmering the entire time. Avoid stirring it. If you see the honey mixture rising up, slightly reduce heat, then gradually bring it up again so it's simmering again.
  • Whisk: Assemble the stand mixer with a whisk attachment and position the bowl with bloomed gelatin. Turn the mixer on low setting, breaking up the gelatin. Gently and very slowly, pour the hot honey mixture in a thin stream, ensuring it pours down the sides of the bowl and not directly into the gelatin. Take your time here. It should take you about 90 seconds to pour out the entire honey mixture in a thin stream.  
  • Beat: Gradually turn mixer to high setting and continue whipping until mixture has increased in volume and is thick and glossy and stiff peaks form. (approx. 8 minutes) Add vanilla powder in the last minute, if using. Take care not to overwhip as it will be too tacky to transfer to the pan.
  • Set: Transfer marshmallow fluff to the prepared pan and spread evenly across with spatula. Metal icing spatula works best. Set aside at room temperature for at least 4 hours but overnight is best. 
  • Cut: Dust the top of the marshmallows with arrowroot. Remove the marshmallow by lifting the parchment paper flaps on the sides and transfer to a large cutting board. Carefully, remove paper from marshmallow edges and coat the edges with more arrowroot for easier handling. It should release easily. Flip over the marshmallow and sprinkle the bottom side with arrowroot if necessary. Cut to the desired size. Gently toss all marshmallow pieces in loose arrowroot powder. 

Video

Notes

Storage: Store marshmallows in an airtight container at room temperature for a up to 4 days then transfer them to the refrigerator for up to 3 weeks. 
To freeze: Transfer them to a freezer-safe container or large ziplock bag and remove as much air as possible to avoid freezer burn. No need to thaw before using. Just add to your recipe from freezer and enjoy!
Helpful tips:
  • Use a candy thermometer - Marshmallows are candy, so it's fitting to use a candy thermometer and cook the honey mixture until it reaches 240°F. Or just be observant and follow the cues as mentioned in the recipe directions.
  • Grease the knife - You may want to grease your sharp knife or pizza cutter with a neutral oil like avocado oil to allow for easier cutting.
  • Make mini marshmallows - Use a baking sheet with a large surface area. Spread out the marshmallow fluff as evenly as you can. After marshmallow sets, cut into smaller pieces.
  • Extra sweetness - Add a bit of powdered sugar into the arrowroot powder for the dusting.
  • Coat with starch well - To ensure that all pieces are efficiently dusted with arrowroot starch, add them a ziplock bag with the starch, seal, and shake. Remove excess starch with a fine mesh strainer.

Nutrition

Calories: 24kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.001g | Sodium: 1mg | Potassium: 4mg | Fiber: 0.03g | Sugar: 6g | Vitamin C: 0.04mg | Calcium: 1mg | Iron: 0.04mg

How to Make Lip Balm - Easy DIY!

A simple lip balm recipe with only 3 natural ingredients: shea butter, beeswax and coconut oil! The best part is it holds up well during the summer months yet goes on smoothly at winter. Make a bundle with your favorite essential oils for a lovely gift. 

Homemade lip balm (2 tubes) that are opened on a bamboo cutting board with beeswax bricks in the background.

Did you know that it's incredibly easy to make your own lip balm for pennies on the dollar? 

So easy indeed with only 3 simple ingredients: shea butter, beeswax and coconut oil.

How to Make Lip Balm

What's even better is that these homemade lip balms are so awesome that they make a lovely gift when wrapped in a bundle of three and gifted in a pretty muslin bag!

Opened homemade lip balm on a tray with a few finished lip balms that are capped.

Homemade Lip Balm Recipe

This DIY lip balm recipe can be whipped up fairly quickly and gives you the flexibility to add your favorite essential oils.  With beeswax as the active ingredient, this lip balm recipe holds up well in my car on a hot summer's day....in California. However, I do like to stand it upright in a small compartment so if it does slightly soften, the shape isn't distorted much.

Step 1

Weigh out all ingredients first. To make the best lip balm, you want to have the most accurate measurements of the ingredients. The best way to do that is by using a kitchen scale. This is the one I have had for years and love it.

Step 2

When shea butter, beeswax and coconut oil has been weighed, transfer that to a double boiler and set over medium-high heat. Melt all ingredients fully.

Steps one and two to how to make homemade lip balm at home. Melting shea butter, beeswax and coconut oil in a double boiler.

Step 3.

Remove mixture from heat but keep over the double boiler.

If desired, add 6-10 of your favorite essential oils to the mixture and stir quickly. My favorites to use are lavender, peppermint and grapefruit. 

My choice of essential oils is Young Living. Even though they are an MLM, the quality far exceeds others on the market. 

Step 4.

Using a pipette or medicine syringe, carefully fill the lip balm tubes with the melted mixture. Having a tray such as one in this kit helps to hold up the tubes. You want to work quickly to fill all the tubes as the fats will start to harden.

If the pipette or medicine syringe is clogged with the hardened fat, run it under hot water to loosen the oils then shake off excess water. Try to avoid doing this however, as water may harbor bacteria.

Alternatively, you may want to have a few extra pipettes or syringes ready. If working quickly, one medicine syringe should be sufficient to fill all 8 tubes. If using a pipette, you may need a few extras since they have a much thinner opening than a syringe and may get clogged quicker.

Set the tray with the filled lip balm tubes aside and away from heat. The lip balms will harden and set within an hour. Close the lip balms with caps and they are ready to be used or wrapped in muslin bags as gifts.

How to Make lip balm at home with a medicine syringe filling the lip balm tubes.

DIY Lip Balm

To make this DIY lip balm, follow these simple tips. For your convenience, I've also included links to the products I typically use to make homemade lip balms.

  • Be sure to weigh out all ingredients for precise measurement. I use an inexpensive kitchen scale such as this one to do the job.
  • Make a simple double boiler without the extra equipment: take a small saucepan and place a rimmed glass bowl over it. No need to buy a special double boiler just for this purpose. Check out the video to see what I use.
  • This handy Lip Balm Kit comes complete with lip balm tubes and a tray to make the transferring of the mixture easy.
  • Medicine syringes like these can easily be found at your local pharmacy. Just ask the pharmacy counter and they'll usually supply free of charge.
  • These lip balms hold up to heat very well but as with all lip balms, keep away from direct heat and sunlight. If keeping one in the car, store lip balm upright so the shape doesn't get distorted when under heat.
  • Throw three to a bundle of these lip balms into a muslin bag that makes a lovely gift.
  • Ingredients for the DIY Lip Balm:

Homemade lip balm tubes lined up on a tray after being filled with beeswax, shea butter and coconut oil.

How to Make Lip Balm

Printable Recipe

Homemade lip balm (2 tubes) that are opened on a bamboo cutting board with beeswax bricks in the background.
Print Recipe
3.46 from 33 votes

How to Make Easy Lip Balm

A simple lip balm recipe with only 3 ingredients. Withstands the heat of summer and still goes on smoothly during the winter. Great as DIY gifts!
Prep Time15 minutes
Cook Time20 minutes
Setting Time1 hour
Total Time1 hour 35 minutes
Keyword: healthy home, how to, natural living, natural remedies
Servings: 8 tubes
Author: Anya @ Prepare & Nourish
Cost: $6

Ingredients

Lip Balm Ingredients

Additional equipment needed

Instructions

  • In a double boiler or small glass bowl (I used a glass measuring cup) over a small pot of boiling water, melt beeswax, shea butter and coconut oil.
  • Remove pan from heat but keep the boiler over the hot water to keep the mixture liquid.
  • Add your favorite essential oils to your liking and stir to combine well.
  • Using a pipette or medicine syringe, fill the lip balm tubes. Or if using a tray, pour straight from the boiler or measuring cup into the tubes. This step must be done quickly as the oils will start to harden.
  • Let lip balm tubes set at room temperature for at least an hour before capping them.

Video

Notes

  • Work quickly to fill the lip balm tubes with the oily mixture as the fats will start to harden. If the pipette or medicine syringe is clogged with hardened fat, run it under hot water to loosen those oils then shake off excess water. You want to avoid doing this, however, as water may harbor bacteria in your lip balms.
  • Ideally, have a few extra pipettes or syringes ready at hand. If working quickly, one medicine syringe should be sufficient to fill all 8 lip balm tubes. If using a pipette, you may need a few since they are much narrower than a syringe.
  • Medicine syringes like these can easily be found at your local pharmacy. Just ask the counter and they'll usually supply free of charge.
  • These lip balms hold up to heat very well but as with all lip balms, keep away from direct heat and sunlight. 

If you liked the post above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

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How to Make Lip Balm - A basic lip balm recipe that only calls for three simple, natural ingredients. The best part is it doesn't melt in the summer and goes on smoothly. #wellness #DIY

This DIY recipe was originally published in 2016 but has been updated and republished in December 2019.

Keto Bread Sticks (Gluten Free)

These bread sticks are keto, low carb and gluten free. They are made with 5 simple ingredients and few seasonings to add Italian flavor.

Low Carb bread sticks wrapped in a white towel. Bread sticks have seasoning on them with Italian seasoning and coarse salt.

If you have been skipping that basket of bread sticks for awhile, you're in luck! These keto bread sticks are naturally gluten-free and are perfect to dunk into soups or enjoy just because you have a hankering for.... bread sticks!

Keto Bread Sticks

These keto bread sticks are made with mozzarella dough or what is commonly known as Fathead dough.

You'll find many low carb breads use a basic fathead dough as a template. Fathead dough consists of very simple naturally low carb ingredients like mozzarrella cheese, cream cheese, almond flour or coconut flour and sometimes a leavening agent such as baking powder if needed.

From there, you can add ingredients to adjust the taste of the dough depending on what it is you're making.

So, yes, these bread sticks have cheese and lots of it. But even though these are far from Whole30 and Paleo, these keto bread sticks are a great alternative to traditional bread sticks and are totally gluten-free. 

Low carb bread sticks seasoning with Italian seasoning and garlic salt. One bread stick is broken in half to expose the crumbly and chewy texture of the bread sticks.

The Wholesome Yum Easy Keto Cookbook

This recipe is one of 100 from The Wholesome Yum Easy Keto Cookbook by my friend Maya Krampf. I was so excited to receive my copy because I knew it would be loaded with not only tasty low carb recipes but also amazing information to help everyone succeed on a keto diet.

If you haven't bought your copy yet - be sure to do that so you can have access to 100 simple low carb recipes with 10 ingredients or less! It has recipes for everyone, from sweet breakfasts to hearty soups and salads to one-pan meals and quick bites & snacks.

My favorites are the Jalapeno Popper Stuffed Omelette, Taco Stuffed Avocado, Pan-Fried Baja Fish Tacos and Italian Antipasto Skewers.

Maya has generously given her permission to share this keto Italian Garlic Bread Sticks recipe with all of you.

Low Carb Bread with Coconut Flour

These Keto Bread Sticks make a great low carb bread alternative. Though it's not a traditional loaf of bread, it's still just as delicious and works perfectly to dunk in soups or dips.

These low carb bread sticks are seasoned with an Italian flare: the Italian seasoning and some garlic powder. If you choose to go with neutral flavored bread sticks, simply omit the Italian seasoning and garlic powder.

It's helpful to know that these keto bread sticks are made with coconut flour. Almond flour is a common ingredient in many fathead dough recipes. The Wholesome Yum Easy Keto Cookbook has variations for using both the almond flour and coconut flour. 

For the sake of simplicity, the recipe card below lists only the coconut flour option. There is a sutble sweetness of the coconut in the finished bread sticks but it wasn't too overpowering and overall was very delicious.

Keto breadsticks brushed with melted butter and seasoned with Italian seasoning and coarse salt on a baking sheet ready to go into the oven.

Helpful Tools for Keto Bread Sticks

  • Food Processor - Because the dough is a little finicky to work with, I recommend enlisting a food processor with a dough hook or an "S" blade to do the job. 
  • Baking Sheet - I love these stainless steel sheets. I do my best to avoid aluminum and for that reason always use parchment paper in place of aluminum foil.
  • Coarse Salt - What could be better to top these bread sticks that some mineral-rich coarse salt. My favorite to use is Celtic Sea Salt.

How to Make Low Carb Bread Sticks

The recipe may seem intimidating because there are several moving pieces. But trust me, it will be worth it. Once you get the hang of making the fathead dough, it's quite simple to make these keto bread sticks.

And it also helps that this Italian Garlic Bread Sticks recipe only calls for 5 basic ingredients plus 2 more for seasonings.

A collage on how to make low carb and keto bread sticks, starting with melting cheeses, then mixing in food processor, followed by kneading the dough into a ball in a bowl and ending in 8 uniform logs of low carb bread sticks.

Since I don't own a microwave, I melted the cheeses in a double boiler. But if you want to cut the time and hassle, simply melt the cheeses in the microwave for 90 seconds, stirring halfway. I always recommend avoiding microwave use when possible but if that is your personal preference - go for it!

While the cheeses are melting, mix the flour, garlic powder and baking powder in the food processor and add whisked eggs to the flour mixture. Mix that until uniform. Then add the melted cheeses (while still hot) and turn on the processor again and keep it running until the dough forms. 

My favorite method to mix the fathead dough is with a food processor. The dough will be a bit on the sticky side so it's hard to mix by hand. My food processor doesn't come with a dough blade but I've found that the regular "S" blade works just as well. 

Divide the dough into 9 portions and using oiled hands, shape or roll them into logs. Place them 2 inches apart on a baking sheet. Brush the tops of the bread sticks with butter. Sprinkle with Italian seasoning and coarse salt and bake until golden brown.

What to serve with Keto Bread Sticks

Low Carb Hamburger Soup (Paleo, Whole30, Keto)
Instant Pot Tuscan Kale, Squash & Chicken Soup (Paleo, Whole30, Low Carb)
Instant Pot Pumpkin Turkey Chili (Paleo, Whole30, Low Carb)

Printable Recipe

Low carb bread sticks seasoning with Italian seasoning and garlic salt. One bread stick is broken in half to expose the crumbly and chewy texture of the bread sticks.
Print Recipe
3 from 5 votes

Keto Bread Sticks (Gluten Free)

These bread sticks are keto, low carb and gluten free. They are made with 5 simple ingredients and few seasonings to add Italian flavor. #ketobread #lowcarb
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breads
Cuisine: Italian
Keyword: GAPS, keto, low-carb, Nut-free, primal
Servings: 8 breadsticks
Calories: 242.43kcal
Author: Anya @ Prepare & Nourish

Ingredients

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • In a double boiler, combine the shredded mozzarella and cream cheese. Heat for a few minutes, stirring occasionally, until smooth, easy to stir and uniform. Alternatively, you can melt the cheeses in a microwave for 90 seconds, stirring halfway.
  • Add the coconut flour, baking powder and garlic powder to a food processor and pulse to combine everything together.
  • Add the eggs and turn processor on to mix.
  • Add the melted cheese mixture and turn on the food processor to mix and keep it running until a uniform dough forms. You may need to stop and scrape the flour from the sides.
  • Divide the dough into 8 portions. Using oiled hands, shape or roll each into a log about 1 inch thick and 6-7 inches long.
  • Place the bread sticks 2 inches apart on the lined pan and flatten slightly.
  • Brush the tops of the logs with the melted butter. Sprinkle with Italian seasoning and sea salt.
  • Bake the bread sticks for 18-22 minutes, until golden.

Notes

  • When adding the melted cheese mixture, make sure it's still hot enough to be easy to stir. If it chills too quickly, simply reheat it on the double boiler or in the oven.
  • When mixing the dough in the food processor, you may need to stop and scrape any flour left on the sides or bottom away from the blade or dough hook. 
  • If the dough is too sticky to form into logs, chill the dough in the refrigerator first. Using oiled hands to work with the dough also helps cut down on the stickiness.

Nutrition

Calories: 242.43kcal | Carbohydrates: 8.86g | Protein: 15.71g | Fat: 15.91g | Saturated Fat: 9.01g | Cholesterol: 116.46mg | Sodium: 656.72mg | Potassium: 236.6mg | Fiber: 3.69g | Sugar: 1.29g | Vitamin A: 516.27IU | Calcium: 398.16mg | Iron: 0.99mg

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

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Low Carb Italian Bread Sticks

 

Pulled Pork Breakfast Skillet (Whole30, Paleo)

This Pulled Pork Breakfast Skillet combines juicy leftover pulled pork with potatoes and eggs all fried in a skillet on the stovetop. 

Healthy breakfast on a white plate with a cast iron in the background

 

One-pan meals are so convenient. I have yet to meet someone who is not a fan of them.

You get protein, veggies and carbs all in the same pan with less dishes to wash! Sounds like a winner meal to me.

This Breakfast Skillet is no exception. Start the day with this one-pan meal that is totally kid-friendly.

It's loaded with your favorite comfort breakfast ingredients like potatoes and eggs. 

Breakfast Skillet

Nothing makes a morning better than an easy breakfast to look forward to.

This Breakfast Skillet is such an easy one-pan meal that will make the whole family happy.

Start with frying diced potatoes to golden perfection over ghee (dairy-free) or butter. Add already made pulled pork or carnitas and finish that off with some pastured eggs for additional fat and protein and you have a completely balanced breakfast. 

That healthy wilted spinach doesn't hurt. You may use baby kale in place of spinach but I wouldn't recommend hardy greens such as collards or curly kale. 

And you know if I have any opportunity to add more greens to our recipes, I will. I often add them to soups and stews and almost always in breakfasts. 

Breakfast pulled pork and potatoes hash on a white plate with green onions on the side.

Pulled Pork Breakfast Hash

Hash breakfasts typically call for meat, potatoes and eggs. This Pulled Pork Breakfast Skillet is a twist on the traditional breakfast hash.

Instead of sausage, we're using leftover pulled pork. You can find an easy Instant Pot Carnitas recipe here that would be great for this breakfast skillet.

Another twist in this Breakfast Skillet is instead of hash potatoes, we're using cubed (more on that below!).

How to Make Skillet Potatoes

You can use any potatoes to make skillet potatoes but my favorites are gold Yukon and red potatoes. They hold their shape beautifully and get golden exterior when cooked on the cast iron.

Instead of hashed potatoes as commonly used in Breakfast Hash, we will be using diced and cooking them fully on the stovetop. When diced into small cubes, potatoes do cook quickly in a cast-iron skillet. 

You can also swap gold potatoes with sweet potatoes for extra nutrition. I prefer fresh potatoes rather than frozen - they cook more evenly on the stovetop. 

In addition, fresh potatoes are preferred rather than frozen - they cook more evenly on the stovetop. 

If you are using frozen potatoes, the cook time is much less than cooking them raw.

That is because frozen potatoes are already cooked. You can use this method to make your own hash browns and freezing them for recipes like this Breakfast Skillet. Instead of grating them, simply dice them and proceed with instructions for freezing.

TIP: It helps to parboil the potatoes ahead of time for an even easier breakfast. Doing this will significantly cut your cooking time in the morning. I like to toss them into my Instant Pot for 4 minutes on manual. 

White plate with pulled pork, eggs, potatoes, spinach and garnishes for an easy skillet breakfast.

Pulled Pork Keto Breakfast

This Pulled Pork Breakfast Skillet can easily be adapted to fit your keto and low carb lifestyle.

The pulled pork or carnitas are already naturally low carb if you follow this recipe. The only thing in this recipe that is not compliant with a low carb diet are the potatoes.

Even though potatoes are a common breakfast addition, they can easily be swapped with radishes or cauliflower or any other vegetable such as zucchini or asparagus. 

To increase the fat content in this recipe, topping this breakfast skillet with some bacon or avocado would be a delicious idea. Learn how to make Homemade Bacon Bits here so you can avoid nasty additives in storebought bacon crumbles.

Can Breakfast Skillet be made with any pulled meat?

One of the best things about this easy breakfast skillet is that it's made with leftover pulled pork or in this case leftover carnitas that was made in the Instant Pot. Get the recipe to Instant Pot Crispy Carnitas here.

Rest assured, this Breakfast Skillet can be made with any pulled meat. That's the beauty of this super flexible and easy breakfast. Pulled chicken, pulled pork, pulled beef would all work in this easy Breakfast Skillet. 

Instant Pot Crispy Carnitas (Paleo, Whole 30, GAPS, Low Carb) -Crispy Pork Carnitas (made in the pressure cooker) makes an easy weeknight meal or healthy party food. It's generously seasoned and broiled to crispy perfection. #whole30 #paleofood

One of the best things about this Pulled Pork Breakfast Skillet is that cranking up the oven is not necessary. It's all done on the stovetop with very little effort.

In order for the eggs to set, cover the skillet to give them a chance to steam through but don't overcook them if you prefer a runny yolk.

You may also flip them halfway with a wide spatula to make over-easy eggs. 

Helpful Tools for This Breakfast Skillet

Large 12" Cast-Iron Skillet - I use this skillet regularly. It accommodates our family well and I have comfortably cooked up to 8 eggs in this skillet.

Skillet Lid - my cast iron skillet doesn't come with a lid but I use one from a large Dutch oven and it works wonderfully.

Wide Spatula - This inexpensive spatula/turner has been the best kitchen buy. They are so large and the handle is sturdy - I even bought two since I use them so frequently.

Helpful Recipe Links for this Breakfast Skillet

Instant Pot Carnitas - use this recipe for this pulled pork.

How to Make Bacon Bits - Add these bacon bits on top of the breakfast skillet for additional flavor and healthy fats.

How to Make & Freeze Hash Browns - you may use these instructions to make and freeze cubed potatoes if so desired.

Printable Recipe

Pulled pork, potatoes and eggs in a cast iron skillet with scallions, fresh dill and red pepper flakes topped.
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4 from 8 votes

Pulled Pork Breakfast Skillet (Paleo, Whole30)

This Pulled Pork Breakfast Skillet combines juicy leftover pulled pork with potatoes and eggs all fried in a skillet on the stovetop.
Prep Time6 minutes
Cook Time20 minutes
Total Time26 minutes
Course: Breakfast
Cuisine: American
Keyword: budget friendly, Dairy-free, kid friendly,, Nut-free, one-pot/pan, paleo, primal, quick&easy, Whole 30
Servings: 4 people
Calories: 383kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 tablespoons butter or ghee
  • 2 gold potatoes diced to ½" cubes
  • 2 cups pulled pork
  • 1 cup spinach
  • 4 eggs
  • salt & pepper to taste
  • garnishes such as green onions, fresh dill, red pepper flakes

Instructions

  • Heat butter in a cast iron skillet over medium high heat. Add diced potatoes and cook until tender, approximately 6 minutes, flipping them over half way.
  • Add pulled pork and stir to heat the pork through.
  • Reduce heat to low. Add spinach and stir. Make 4 wells in the pan for the eggs. Add additional fat to the wells if necessary.
  • Break in the eggs into the wells. Season with salt and pepper. Cover the skillet and cook on medium-low for approximately 2-3 minutes or until eggs have cooked to desired doneness.
  • Uncover and take off heat immediately to stop the eggs from overcooking.
  • Garnish with green onions, fresh herbs and red pepper flakes.
  • Serve immediately.

Notes

  • If you can, parboil the potatoes ahead of time for an even easier breakfast. Doing this will significantly cut your cooking time in the morning. The best way is to toss them into an Instant Pot for 4 minutes on manual the night before.
  • Pulled pork can be replaced with pulled chicken or pulled beef.
  • To make this Breakfast Skillet keto friendly, omit the potatoes or swap them with low carb veggies such as asparagus, cauliflower, or zucchini.
  • In order for the eggs to set, cover the skillet and cook on low heat taking care not to overcook them if you prefer a runny yolk. You may also flip them halfway with a wide spatula to make over-easy eggs.

Nutrition

Calories: 383kcal | Carbohydrates: 32g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 230mg | Sodium: 832mg | Potassium: 454mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1293IU | Vitamin C: 14mg | Calcium: 117mg | Iron: 5mg

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

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Pulled Pork Breakfast Skillet in a Cast Iron skillet

How to Make Bacon Bits (Real Bacon Crumbles)

Find out how to make bacon bits easily in the oven at home. These easy bacon crumbles are great on top of salads, soups, breakfasts, and much more.

You may JUMP to RECIPE but you’d miss out on helpful tips in this post to make these Bacon Bits.

A jar with homemade bacon bits with a spoon loaded with bacon crumbles.

Bacon Bits. Bacon Crumbles.

Who doesn't love these crunchy, flavorful bits of treasure. Generously sprinkled over a baked potato or tossed in a delicious salad, these flavorful nuggets make a great addition to any meal.

Read on to learn how to make bacon bits (also known as my easy bacon crumbles) in the oven hassle-free. 

Bacon Bits

Many years ago, I used to buy the prepackaged bacon bits all the time. It was always the most favorite choice of topping for any meal so it seemed like a totally reasonable thing to buy Costco-size packages of bacon bits. 

But just one look at the ingredient label can put a damper on your bacon affection.

The truth is there's no real bacon in most store-bought bacon bits. In fact, many are labeled bacon-flavored bits in fine print. That's right, bacon bits don't even have real bacon in them. What's included however is soy flour, canola oil, salt, caramel color, natural and artificial flavor, yeast extract, and so forth.

Doesn't sound so appetizing atop that baked potato does it now?

The good news is that bacon bits are nothing more than cooked, cooled and chopped bacon. It really is an easy recipe with only 1 ingredient: bacon.

Bacon crumbles in a jelly jar.

What bacon is best for Homemade Bacon Bits

One of the benefits of making bacon bits at home is that you have total control over the quality of the bacon. I always opt for pasture raised and organic bacon when available. If it's not or it's simply not in my budget this month, I just do without.

Because bacon is high in saturated fats and toxins accumulate in fatty tissue, it is one of the food items that have to unequivocally be of higher quality for me.

And if you're going to go through the trouble of making real bacon bits at home, you have start with real bacon.

Some of my favorite brands for pastured bacon are Applegate and Organic Prairie. And of course, local organic farms are always ideal for pastured bacon. Steer clear of labels that say "grass-fed" bacon because that's just a marketing ploy. Cows are grass-fed. Pigs are pastured.

Another label that you want to be aware of is nitrate-free. This has become a popular selling point for many producers. Nitrites are additives used as preservative in many processed meats, including bacon. 

Nitrate free bacon may also be labeled as "uncured"  or "naturally cured" bacon because sodium nitrite wasn't used in the process. Instead, bacon producers use celery juice or powder which is naturally high in nitrites.

The problem with this is that the use of celery juice as a source of nitrates is not regulated by the USDA. And as a result, higher quantities of nitrites are often found without any regulation in "naturally cured" bacon. This is particularly problematic in people who are ultra sensitive to nitrates and nitrites.

So just because a label says "nitrate free" doesn't mean it's healthy. Go further with higher quality bacon and stick to pastured or organic varieties. You're much better off with the regulated amount of sodium nitrates in organic bacon than unregulated "natural" nitrate in conventional bacon.

Bacon strips on a cookie rack inside a baking sheet

Cooking Bacon in the Oven

The easiest way to make bacon crumbles is to cook the bacon in the oven. There are plenty advantages to cooking bacon in the oven. For the most part, it's hands off. With the exception of initially arranging the bacon on the rack, there's no need to flip them over and to watch them closely so they don't burn. You simply pop the sheet pan in the oven and set the timer. 

Additionally, bacon is cooked more evenly in the oven, so you can avoid super burnt ends and fatty mid strips. Oven-baked bacon does take a bit longer to cook in the oven than stovetop but the pros far outweigh the cons.

Making bacon in the oven is such a simple task. Arrange bacon on a rack in a sheet and bake. That's it! No aluminum foil is needed (more on that below).

For bacon bits, thick-cut bacon is optimal since we will be cooking it down considerably. The most important thing to remember is to select bacon that is uniform in thickness and preferably in size as well.

Can you double the recipe?

Absolutely, provided that you have two sheets and two oven-safe cookie racks available. When baking, place one sheet on the top rack and the other on the middle. Swap the sheets midway through cooking.

Bacon strips cooked in the oven with a spatula for ease and safety.

How to collect bacon grease

Pastured and organic bacon is not cheap. Why not stretch that dollar (or 8!) further by collecting that gorgeous bacon grease for other savory dishes.

Bacon fat is a terrific high-heat oil that is already bursting with flavor. Use it for frying eggs, stir frys or even to sautee veggies before soup.

I don't regularly use aluminum foil and don't recommend you use any either. But especially if you are collecting bacon grease, please do not line your pan with aluminum foil for health reasons. I take extra care to avoid having hot foods touch any aluminum. 

Don't let the convenience deceive you into thinking that lining the pan is worth it. It's not.

To collect bacon grease from the pan: tilt the pan over a jar with a small sieve to catch small bits (optional). The bacon grease will collect at the corner of the pan and drip down into the jar. Be sure to do this while the pan is still hot and well before the grease solidifies. But take extra caution as it will be hot - use an oven mit!

Close the lid on the jar and set aside to allow the grease to become solid. Transfer to the refrigerator and use as butter or ghee in savory foods. 

Collecting bacon grease in a jelly jar and a solidified bacon grease.

How to Use Bacon Bits

You can top pretty much anything with bacon bits and call it good. For some ideas, check out these:

Instant Pot Loaded Mashed Potatoes - top these with these oven baked bacon crumbles for an extra crunch.

Three Cheese Stuffed Mushrooms (Low Carb, GAPS, Primal) - add the bacon bits to the cheesy mixture for extra flavor.

Keto 5-Minute Egg Drop Soup (Paleo, Whole30, GAPS) - this would make such a supremely healthy breakfast.

How to Make Bacon Bits

Arrange bacon on cooling rack inside the baking sheet.

Preheat the oven to 400 degrees Fahrenheit to get that started. Arrange the bacon strips on a cooling rack that is set inside a baking sheet. Avoid using aluminum foil if you will be rendering the bacon grease for future recipes.

Bake for 20-22 minutes or until bacon is cooked through and crispy. Transfer bacon strips from rack onto a paper towel lined plate. Pat dry to remove as much excess fat as possible.

If you are saving the bacon grease, now is a good time to pour that into a jelly jar. See instructions on that above. 

Bacon strips that are cut lengthwise and then chopped for bacon crumbles.

Cut the bacon strips lengthwise in half or threes. Then cut crosswise and continue chopping until desired size of bacon bits is achieved. Alternatively, you may pulse broken up bacon in a food processor until they are small in size.

Transfer bacon bits to a small jar and store in the refrigerator until ready to use in dishes.

Helpful Tools for these Bacon Bits

Large (16" x 12") Baking Sheet - I have a pair from many years ago. They are stainless steel and work great for everyday cooking. When looking for a good baking sheet, don't get one that is non-stick or made with aluminum. Stick to stainless steel. 

Large Oven-Safe Cooling Rack - this 2-pack is inexpensive and fits a standard 16" x 12" baking sheet perfectly. 

Sheet & Rack Set(s) - If you want a complete set, this 2-pack is all stainless steel, rust free and healthy for your everyday use. If you just need one set, this is a good option.

Chopping Board - you need a good board to chop all those glorious bacon strips into bits.

Large Chef's Knife - I use this for all my chopping needs.

Jelly Jars - feast your eyes on these tulip jars or simply use them to hold your bacon grease. 

Printable Recipe

A jar with homemade bacon bits with a spoon loaded with bacon crumbles.
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4.50 from 2 votes

How to Make Bacon Bits (Easy Bacon Crumbles)

Find out how to make bacon bits easily in the oven at home. These easy bacon crumbles are great on top of salads, soups, breakfasts, and much more.
Prep Time5 minutes
Cook Time20 minutes
Cooling & Chopping Time20 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: GAPS, how to, Kitchen Hack, low-carb, paleo, primal, whole30
Servings: 4 servings
Calories: 461kcal
Author: Anya @ Prepare & Nourish
Cost: $7

Ingredients

  • 1 package pastured bacon (approximately 10 strips)

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Place an oven-safe cooling rack in the same size baking sheet.
  • Arrange the bacon strips in a single layer on the rack, taking care not to overlap.
  • Bake for 20-22 minutes in the middle rack, depending on the thickness of the bacon.
  • Transfer bacon to a plate lined with paper towels and pat dry to absorb any excess fat. Allow bacon to cool. See notes on how to collect bacon grease.
  • Working in batches, stack the cooked bacon strips directly on top of each other. Cut the strips in half lengthwise, then crosswise into chunks.
  • Continue cutting them until you have the desired size of the bacon crumbles.
  • Alternatively, you may transfer bacon to a food processor and pulse into smaller pieces.
  • Transfer to a jar and store in the refrigerator until ready to use. May be kept stored in the refrigerator for up to two weeks.

Notes

To double the recipe: Make sure you have two sheets and two oven-safe cooling racks available (this comes in complete 2 sets). When baking, place one sheet on the top rack and the other on the middle. Swap the sheets midway through cooking. 
To collect bacon grease from the pan: tilt the pan over a jar with a small sieve to catch small bits (optional). The bacon grease will collect at the corner of the pan and drip down into the jar. Be sure to do this while the pan is still hot but take extra caution as it will be hot - use an oven mit!

Nutrition

Calories: 461kcal | Carbohydrates: 1g | Protein: 14g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 732mg | Potassium: 219mg | Vitamin A: 41IU | Calcium: 6mg | Iron: 1mg

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

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How to Make Real Bacon Bits

Instant Pot Chicken Stew (Whole30, Paleo)

Cozy up to this hearty Chicken Stew, made easily in the Instant Pot. This healthy version is perfectly seasoned with only 8 main ingredients and is Paleo and Whole30.

You may JUMP to RECIPE but you'd miss out on helpful tips in this post to make this healthy Instant Pot Chicken Stew.

Chicken stew in a bowl with Instant Pot in the background

This thick and rich Chicken Stew will become a favorite at your dinner table. It's so flavorful and yet thanks to the protein and carbs (yes, carbs - but the healthy kind!) it keeps you fuller longer.

This healthy Chicken Stew is conveniently made in the Instant Pot and is on repeat during cooler months.

Instant Pot Chicken Stew

This hearty stew is made in the Instant Pot with only 10 minutes of cooking time and under 10 ingredients.

Stew is a combination of hearty ingredients that get cooked down in liquid resulting in a delicious soupy mixture. It's a perfect choice for cold nights because it's often just the meal needed to cozy up and warm up to. 

This Instant Pot Chicken Stew is no exception.

It's full of hearty veggies such as potatoes, carrots, celery, and onions and has just the right amount of protein from chicken and bone broth. This Chicken Stew is rich in flavor and texture and conveniently made in your favorite electric pressure cooker.

What are the ingredients for Instant Pot Chicken Stew?

Very simple: chicken, potatoes, onions, celery, carrots among liquids such as bone broth and tomato sauce. And of course seasonings like bay leaves and salt. 

Chicken stew ingredients such as potatoes, celery, onions, carrots, bone broth, tomato sauce and spinach.

Chicken Stew Recipe

This Chicken Stew is a super easy dinner that will make your entire family happy.

You start off with searing the chicken first, followed by some sweating of the veggies and eventually everything gets dumped into the pot, sealed and set to cook.

Dinner doesn't get easier than that!

I always love to add additional nutrition in the form of spinach or kale to the end result. That's why though traditionally this Chicken Stew doesn't call for spinach, I still often include it in ours and list it in the ingredient list.

How to thicken stew without using flour

The easiest and healthiest way to thicken any soup without using any flour is to simply blend a small portion of the soup. There are three ways to do that:

  1. Ladle about a cup of the stew into a mug, taking care to avoid chicken pieces if possible. Using an immersion blender, blend the stew until smooth and thick. Transfer back to pot and stir to combine.
  2. Alternatively, you may use this method directly in the Instant Pot. Carefully scoop out the chicken pieces from one section where you will be blending. And using an immersion blender, blend a small section (approximately one cup of stew) directly in the pot. Stir to combine.
  3. If you don't have an immersion blender, pour approximately one cup of stew into a blender, taking care to avoid chicken pieces if possible. Blend on medium until smooth. Transfer back to pot and stir to combine.

Many stew recipes call for thickeners such as flours or starches. Even some paleo recipes will often have starches such as arrowroot and tapioca listed as ingredients.

You may use that method to thicken this Chicken Stew, if so desired, just follow the instructions below.

A bonus advantage to thickening stews using this method is the thickener will not separate if you choose to freeze the stew for later. If you freeze any leftover Chicken Stew (instructions on that below) without using any thickeners, you will still get a uniform texture rather than the floury mess separating from the rest of the stew. 

How to thicken stew using flour:

Simply, add a tablespoon of arrowroot flour and stir into 2 tablespoons of water and stir vigorously breaking up the clumps. Add to the stew and heat over medium heat. When thickening soups or stews, always start low and increase if desired thickness of stew is not achieved. 

White bowl of chicken stew with potatoes and veggies.

What kind of potatoes to use in stew

When making any stew, I always prefer to use russet potatoes as they are starchier than other potatoes. Red, golden, and baby potatoes are superb at holding their shape so if you prefer your stew on the thinner side, use those.

As mentioned above, the best way to thicken stews is to simply blend a small portion of the stew. Russet potatoes are a wonderful choice of potatoes for blending, which is mashed potatoes are commonly made with russets.

When potatoes simmer together with other vegetables, they partially dissolve and gives a richer texture. Cooking russet potatoes naturally thickens the stew.

Potatoes with a lower starch content will not thicken as easily. It will certainly still be delicious but just something to be aware of. 

Ultimately for me personally, it comes down to what is currently available to me. I prefer practicality over formality so I tend to use whatever potatoes I have on hand. 

Can you freeze leftover stew?

Yes, you can and you should!

If you have any leftover Chicken Stew and would like to reserve some for a later meal, you'd be happy to learn that this Chicken Stew can easily be frozen.

No leftovers. No wasting food. Instead, you have an easy dinner on a busy night. 

To freeze this Instant Pot Chicken Stew, simply transfer a meals-worth portion (more on that below) into a container. I love using quart size jars but always leave room for expansion - I leave an extra 2 inches from the top. Alternatively, you may transfer stew to freezer bags, seal and freeze and that way you don't have to worry about the liquid expanding. These silicone freezer bags are great for that job!

Stew doesn't expand as much as broth and other liquids do, but I always err on the side of caution and give more space than needed to avoid broken jars.

Chicken stew with potatoes, celery and carrots.

More Healthy Instant Pot Dinners

If you love your Instant Pot as much as I do, you know I have many healthy recipes involving this beloved kitchen appliance.

Instant Pot Pumpkin Turkey Chili (Paleo, Keto, Whole30) 

Crispy Carnitas Instant Pot (Paleo, Keto, Whole30)

Instant Pot Loaded Mashed Potatoes with Bacon and Scallions

White Chicken Chili in Instant Pot (Paleo, Keto, GAPS)

Helpful tools to make this Chicken Stew

6 quart Instant Pot Pressure Cooker - I find that the 6-quart size is plenty big for all my cooking needs, however, I do own 2 pressure cookers. If you need a larger size, this 8 quart Instant Pot is great!

Can you double the recipe if using the larger size? Certainly! It's great as an instant freezer meal for busy nights.

Instant Pot Liner - I have an extra one so I can literally swap them out without transferring the food. This is super convenient when making Chicken Stew if there are any leftovers, simply cover and transfer to the refrigerator.

Tempered Glass Lid - I have two of these and use them frequently. You could use whatever lid will fit your Instant Pot.

Immersion Blender - I use this regularly for variety of jobs. It's so convenient to blend foods without having to transfer them to a stand-up mixer. 

Silicone Freezer Bags - These are great should you have any leftovers. Simply transfer portion-size amounts to these bags and lay them flat in your freezer for an easy lunch.

How to make Chicken Stew in the Instant Pot

Searing chicken in the Instant Pot followed by sauteeing celery and onions.

Sear chicken pieces in avocado oil (I prefer avocado oil as it is safe for high heat). Remove from pot and add additional oil to sautee celery and onions.

How to deglaze Instant Pot after sauteing vegetables to avoid BURN alert.

You may notice that after some sauteeing, the bottom may start to burn. In order to avoid a "Burn" alert on your Instant Pot, you want to deglaze the pot and scrape off all the bits and pieces from the bottom.

To deglaze your Instant Pot, add approximately ¼ cup of broth or water directly to the pot. This will not change the consistency of the Chicken Stew as most of it will evaporate during the deglazing.

As soon as you add the liquid, carefully scrape the bottom with a wooden spoon. The burned pieces will soften and naturally release from the pot.

Continue with the rest of the recipe as follows.

Add potatoes to the inner pot of the Instant Pot and carrots and tomato sauce.

Add washed, peeled and chopped potatoes, followed by carrots, bone broth and tomato sauce.

Diagram showing how to make Instant Pot Chicken Stew and how to thicken it without using any flour.

After adding all the ingredients for the Chicken Stew into the Instant Pot, carefully stir just enough to combine everything. Close the lid, set the valve to "sealing" and press the "manual" button. Set the time to 10 minutes.

After cooking cycle has completed, allow to Naturally Pressure Release (NPR) for 10 minutes, followed by Quick Pressure Release (QPR) the remaining pressure. 

Thicken the stew according to instructions above (immersion blender or regular blender). Add spinach if desired and stir to combine and just enough for the greens to wilt.

Enjoy this Chicken Stew immediately. This healthy stew is great for leftovers and even can be frozen (see instructions on how to freeze above). 

Printable Recipe

Chicken stew in a bowl with Instant Pot in the background
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3.50 from 2 votes

Instant Pot Chicken Stew (Whole30, Paleo)

Cozy up to this hearty Chicken Stew, made easily in the Instant Pot. This healthy version is perfectly seasoned and is Paleo and Whole30.
Prep Time20 minutes
Cook Time10 minutes
Natural Pressure Release10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: budget friendly, Dairy-free, kid friendly,, Nut-free, one-pot/pan, paleo, pressure cooker,, primal, quick & easy,, Whole 30
Servings: 8 servings
Calories: 226kcal
Author: Anya @ Prepare & Nourish
Cost: $8

Ingredients

  • 3 tablespoons avocado oil divided
  • 1-½ pounds chicken thighs cut into 1" pieces
  • 1-½ teaspoons real salt
  • 1 cup yellow onion (1 large onion) diced
  • 1 cup celery (2 ribs) diced
  • 1-½ cups carrots (3 medium carrots) sliced
  • 3 garlic cloves minced
  • 2 pounds russet potatoes washed, peeled and cut into 1" pieces
  • 1 cup bone broth
  • 1 cup tomato sauce
  • 3 bay leaves
  • 3 cups spinach optional
  • salt & pepper to taste

Instructions

  • Press "Saute" function on Instant Pot. When the inner pot is warm, add 1 tablespoon of avocado oil.
  • When oil starts to sizzle, add the meat and sear on both sides. Work in two batches if needed so as not to overcrowd the pot.
  • Remove meat from pot and set aside. 
  • Add remaining oil to the pot. Add chopped onions and celery and saute for 4 minutes. If the bottom starts burning, deglaze with a few tablespoons of broth and scrape the burned pieces with a wooden spatula.
  • Press the "Cancel" button. Transfer the meat back to the pot, add potatoes, tomato sauce, and broth. Season with salt and give a quick stir. Tuck bay leaves into the stew.
  • Close the lid, set the valve to "Sealing", and cook on "Manual" for 10 minutes.
  • Once the cooking cycle is complete, allow to naturally pressure release "NPR" for 10 minutes, then quick pressure release "QPR" the remainder of the time. 
  • Carefully open the lid and remove bay leaves.
  • To thicken the stew: transfer approximately a cup of stew (try to avoid chicken chunks) to a cup and blend using an immersion blender. Alternatively, you may blend directly in the pot.
  • If using spinach, press "Saute" and add spinach. Cook just until spinach is slightly wilted, gently stirring. Remove from heat immediately and serve.

Notes

Store leftovers in a closed container in the refrigerator for up to 1 week. Reheat in a small saucepan by adding a few tablespoons of water or broth and warming on medium-low heat.
| Nutrition Disclaimer Information |

Nutrition

Calories: 226kcal | Carbohydrates: 26g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 370mg | Potassium: 783mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2603IU | Vitamin C: 14mg | Calcium: 44mg | Iron: 2mg

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

Other Healthy Chicken Recipes:

Instant Pot Tuscan Kale, Squash and Chicken Stew (Paleo, Low Carb, Whole30)

Keto Chicken Cabbage Casserole (Keto, GAPS, Primal)

Nourishing Gluten-Free Chicken Noodle Soup (Egg Free, Dairy Free)

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Chicken stew made in the Instant Pot

 

Coconut Flour Brownies

Enjoy these light and cake-like coconut flour brownies, naturally sweetened with honey and completely dairy-free! A deliciously wholesome treat with deep chocolate flavor and 5 simple ingredients.

The coconut flour brownies are arranged on parchment paper.
Looking for more gluten-free sweets? 
Check out gluten-free rice krispie treat recipe, crepe roll with sweetened cottage cheese, and healthy chocolate muffins.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 30 minutes to bake
  • Cooking Method: Oven-baked
  • Dietary Info: Paleo, GAPS, Ancestral diet, Gluten-free, Nut-free (minus the nut toppings)
  • Tools Needed: 9x9 baking pan
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love these Coconut Flour Brownies

These coconut flour brownies were a total lifesaver when we were deep into our GAPS journey many years ago. For those who don't know, GAPS is an extended healing diet that does not allow any sweeteners besides honey.

Let me tell you, when you're cutting out all the processed sugar, finding a dessert that doesn’t make you want to cry is a game-changer. Not only are these brownies naturally sweetened with honey (no refined sugars allowed!), but they’re also dairy-free, which was a must for us at the time.

They became our go-to treat to get through the toughest days of nothing but bone marrow, ferments, bone broth, and “can I just eat something normal yet?” moments. And trust me, after all that, biting into one of these soft, chocolatey squares felt like winning the dessert lottery.

Btw, if you're ready for a truly indulgent treat - you will love this healthy chocolate cake made with honey (or coconut sugar) and whole wheat flour. I bet it would be absolutely divine with fresh milled flour!

image of Prepare and Nourish owner

Ingredients for Coconut Flour Brownies

Ingredients for coconut flour brownies.
  • Wet ingredients: Room temperature eggs, honey (or maple syrup), and melted coconut oil combine to provide the necessary moisture, sweetness, and binding for the brownies. A touch of vanilla extract gives it sweet scent to subtly mask the coconut.
  • Dry ingredients: Coconut flour, cacao powder, baking soda, and sea salt make up the dry ingredients that will be folded into the wet. A little coconut flour goes a long way - it's incredibly absorbent. Baking soda will help with the rise and salt enhances all the flavors.
  • Nuts or other add-ins: I just like some chopped roasted hazelnuts. Totally optional but it adds a great crunch.

Substitutions and Variations

  • Use butter - If you're not going for dairy-free, you can easily swap the coconut oil for butter. It will give the brownies a slightly richer flavor and a more traditional texture that many people love and will reduce the coconut taste. Just make sure the butter is melted, just like the coconut oil, before adding it to the batter.
  • Other toppings - Other topping ideas include spreading chocolate frosting or ganache for an indulgent addition to the coconut flour brownies, then sprinkling with flaky sea salt. You can also experiment with different nuts like walnuts, peanuts (though not GAPS compliant), or even chocolate chips for extra chocolatey goodness.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Cacao powder, unlike cocoa powder, is less processed, retaining more of the natural antioxidants, minerals, and nutrients from the cacao bean. This makes it a better choice for those following an ancestral diet, which emphasizes whole, unrefined ingredients that support overall health and wellness.

The coconut flour brownies are arranged on parchment paper.

How to Make Coconut Flour Brownies

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Whisking the egg with a mixer in a white bowl.

Step 1. Beat

In a large bowl, beat eggs, honey, and vanilla on medium-high speed for 4 minutes or until light and airy. Add melted coconut oil and mix for 30 more seconds.

Mix the cocoa powder in a clear bowl.

Step 2. Whisk

In a small bowl, whisk together coconut flour, cacao powder, baking soda, and salt making sure to smooth out any clumps.

Mixed coconut flour in a white bowl with a spatula in it.

Step 3. Stir

Fold the dry ingredients into the wet ingredients and stir with a large spatula until well combined. Set aside for a few minutes.

Arrange the mixed coconut flour in the container.

Step 4. Bake

Pour the batter into the pan, top with nuts if desired, and bake for 30 minutes or until a toothpick comes out clean.

Helpful Tips

  1. Line & grease your pan - Lining your pan with parchment paper makes removal soooo much easier. I also like to spray it lightly with avocado oil spray.
  2. Let the batter sit - After mixing the dry and wet ingredients together, let the batter sit for about 5 minutes to allow the coconut flour to absorb moisture. You'll notice the batter will thicken slightly during this time, which is perfectly normal.
  3. Check for moisture - Coconut flour varies by brand, so if your batter seems too dry, add an extra tablespoon of liquid like milk or applesauce to loosen it up. The batter should be thick but spreadable.
  4. Cool before cutting - Carefully lift the brownies out of the pan using the parchment paper and transfer them to a cooling rack. Allow the brownies to cool for at least 15 minutes before cutting to help them set and make it easier to cut into clean squares.

Troubleshooting

  • Not fully set in the middle? If the center of your brownies isn't fully set, try baking for an extra 5 minutes. Coconut flour can sometimes bake unevenly, so a bit more time may be needed. Always do the toothpick test to ensure they're done.
  • Brownies too dense? Coconut flour doesn’t like to be overworked. Stir just until the ingredients are combined to avoid dense or tough brownies. It’s okay if the batter is a bit lumpy. Also, beating the eggs until they are light and fluffy will also add more air to the batter and help avoid tough brownies.
The coconut flour brownies are arranged on parchment paper.

Frequently Asked Questions

How do I store coconut flour brownies?

Store coconut flour brownies in an airtight container at room temperature for up to 5 days. These glass snap containers are perfect for leftovers. For longer storage, refrigerate them for up to a week or freeze for up to a month, placing parchment paper between the brownie squares.

What do these coconut flour brownies taste like?

If you're looking for a fudgy brownie recipe - this ain't it. The reason is the coconut flour makes these brownies a little more cake-like and less fudgy. They are also more richer because of the cacao powder. But nevertheless, it's super chocolatey and satisfies the sweet tooth and many people seem to agree!

Can I substitute coconut flour with another type of flour?

No, coconut flour behaves very differently from other flours. It absorbs a lot of moisture, so it’s important to follow the recipe exactly when using coconut flour. If you want to substitute it, you may need to adjust the liquid content and try using a different flour like almond flour, but the results may differ.

Looking for more related recipes? Here are some ideas:
Did you make these coconut flour brownies? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

The coconut flour brownies are arranged on parchment paper.
Print Recipe
4.80 from 10 votes

Coconut Flour Brownies

Light and cake-like coconut flour brownies, honey-sweetened and entirely dairy-free! A rich chocolate treat made with just 5 simple ingredients.
Prep Time10 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: coconut flour brownies, paleo coconut flour brownies
Servings: 9 servings
Calories: 226kcal
Author: Anya @ Prepare & Nourish
Cost: $8

Ingredients

Instructions

  • Preheat oven to 350°F. Line a 9X9 pan with parchment paper and spray with coconut or avocado oil.
  • In a large bowl, beat 4 eggs, ½ cup honey or maple syrup, and 1 teaspoon vanilla extract on medium-high speed for 4 minutes or until light and airy. Add melted ½ cup coconut oil and mix for 30 more seconds.
  • In a small bowl, whisk together ½ cup coconut flour, ½ cup raw cacao powder, 1 teaspoon baking soda, and ¼ teaspoon sea salt together.
  • Fold the dry ingredients into the wet ingredients and stir with a large spatula until well combined. Set aside for a few minutes.
  • Pour the batter into the pan, top with nuts if desired, and bake for 30 minutes or until a toothpick comes out clean. Remove from oven and allow to cool for 15 minutes before cutting into it.

Notes

Storage: Store coconut flour brownies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to a week or freeze for up to a month, placing parchment paper between the brownie squares.
Helpful Tips:
  1. Line & grease your pan - Lining your pan with parchment paper makes removal soooo much easier. I also like to spray it lightly with avocado oil spray.
  2. Let the batter sit - After mixing the dry and wet ingredients together, let the batter sit for about 5 minutes to allow the coconut flour to absorb moisture. You'll notice the batter will thicken slightly during this time, which is perfectly normal.
  3. Check for moisture - Coconut flour varies by brand, so if your batter seems too dry, add an extra tablespoon of liquid like milk or applesauce to loosen it up. The batter should be thick but spreadable.
  4. Cool before cutting - Carefully lift the brownies out of the pan using the parchment paper and transfer them to a cooling rack. Allow the brownies to cool for at least 15 minutes before cutting to help them set and make it easier to cut into clean squares.
Troubleshooting Tips:
  • Not fully set in the middle? If the center of your brownies isn't fully set, try baking for an extra 5 minutes. Coconut flour can sometimes bake unevenly, so a bit more time may be needed. Always do the toothpick test to ensure they're done.
  • Brownies too dense? Coconut flour doesn’t like to be overworked. Stir just until the ingredients are combined to avoid dense or tough brownies. It’s okay if the batter is a bit lumpy. Also, beating the eggs until they are light and fluffy will also add more air to the batter and help avoid tough brownies.
 

Nutrition

Calories: 226kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 230mg | Potassium: 110mg | Fiber: 4g | Sugar: 16g | Vitamin A: 106IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg