Mango and Cream Gummy Recipe - Trader Joe's Copy Cat (Paleo, GAPS, Low Carb)

Mango and Cream Gummies are a gut-healing, refined sugar-free, and an overall healthy treat that your whole family will love. It's a simple Paleo and GAPS candy that takes 20 minutes to make.

Do your kids enjoy gummy candies but you cringe at the long list of added sugars and preservatives?

If so, you must try these Mango and Cream Gummy Candies. They taste just like the Mango Mango candies from Trader Joe's but with only a handful of clean ingredients.

Mango and Cream Gummy Recipe - Trader Joe's CopyCat

The best part about recreating your favorites at home is that I have total control over the ingredients used and that allows me to use the best quality on the market. So, let's take a look at the short ingredient list, starting with the order in which they are used:

Mango Nectar vs. Mango Juice:

This is the star of the recipe and what gives the subtle sweetness to the gummies. Mango nectar is essentially mango juice but because mango generally contains so much fruit pulp that it cannot be sold as 100% fruit juice.

Most nectars have added water and sugar -- so be on the lookout for one without the added sugar or other preservatives. My first choice is Organic Mango Nectar at Costco, followed closely by Trader Joe's canned Mango Juice (they come in 4-pack and have zero added sugars!

Gummies Using Unflavored Grass-Fed Gelatin:

Gelatin is having it's time in the spotlight these days and for good reason.

This superfood is rich in minerals, amino acids and is 98% protein. Not to be confused with collagen (which is added to my morning drink daily and is just as superfoodish!), gelatin is naturally gluten-free and has zero fat. Note that gelatin is what "gels" and gives these gummies that traditional gummy texture where as collagen would not change the consistency or texture of your drink.

We use Perfect Supplements for all our collagen and gelatin needs. It is exclusively sourced from pastured cows, is non-GMO and is free from hormones and pesticides. Truly a product you’ll feel good about.

Perfect Supplements has kindly given P+N readers a 10% discount. Enter PREPARE10 at checkout and get your grass-fed, non-GMO gelatin today!

Homemade Gummies with Raw Honey

I like to preserve the nutritional benefits of using raw honey whenever I can so I avoid heating it as much as possible. Use a light colored honey such as this one so it doesn't darken the gummies.

When adding honey, make sure the gelatin mixture has cooled down enough to not destroy the live enzymes in the honey but you also want it to be warm enough to dissolve the sweetener easily. You want to keep it under 98F degrees to avoid denaturing the honey.

Dairy Free Mango and Cream Gummies

Coconut Yogurt is used to create that creamy part of the gummies. It has a perfectly thick texture and adds a subtle tartness to these sweet gems. It balances out the mango flavor so well. Lightly seasoned with honey and stevia if desired, this yogurt addition makes these Mango and Cream Gummies just like the real Trader Joe's Mango Mango candies.

Mango Gummies from Trader Joe's

The Mango Mango gummy candies from Trader Joe's is my weakness. I realize it doesn't have the cleanest ingredients (I'm looking at you cane sugar!) but every now and then I would purchase them as a treat for my family.

That's why I was itching to recreate a Paleo version at home - one that I would feel good about consuming. I'm very pleased with this recipe and how crazy similar it tastes to the Trader Joe's version.

Mango Gummy Recipe

Printable Recipe

Mango & Cream Gummy Candies - Trader Joe's Copycat!! Mango and Cream Gummies are a gut-healing, refined sugar-free, and an overall healthy treat that your whole family will love. It's a simple Paleo and GAPS candy that takes 20 minutes to make. #paleotreats #copycat

Print Recipe

5 from 2 votes

Mango and Cream Gummy Recipe - Trader Joe's Copy Cat (Paleo, GAPS, Low Carb)

Mango and Cream Gummies are a gut-healing, refined sugar-free, and an overall healthy treat that your whole family will love. It's a simple Paleo and GAPS candy that takes 20 minutes to make.

Prep Time10

Cook Time10

Resting time1

Total Time20

Course: Dessert

Cuisine: 5 ingredients, Budget Friendly, Dairy Free, GAPS, Kid Friendly, Low Carb, Nut Free, Paleo, Primal

Servings: gummies

Calories: 28kcal

Author: Anya @ Prepare & Nourish

Ingredients

For Mango Mixture

¾ cup mango nectar divided
2 tablespoons unflavored grass fed gelatin

For Yogurt Mixture

2 tablespoons room temperature water
1 tablespoon unflavored grass fed gelatin
1 tablespoon boiling water
1 tablespoon raw honey light colored
½ cup full fat coconut yogurt
6-10 stevia extract optional

Instructions

Mango Mixture

Bloom gelatin in ½ cup of mango juice and set aside in a small saucepan.
Once gelatin and mango nectar has thickened, add remaining mango nectar (¼ cup) and set on medium-low heat. Whisk gently to dissolve the gelatin. Set aside to chill.

Yogurt Mixture

In another small saucepan, bloom gelatin with room temperature water.
Once thickened, add boiling water and dissolve over medium-low heat until consistency is smooth (approximately 3 minutes)
Remove from heat, add honey and yogurt and stevia if desired. Whisk well to combine. Set aside to slightly chill to room temperature.

Bringing it Together

In silicone molds or mini muffin pan, fill ⅔ of the cavity with mango mixture. Carefully pour about a teaspoon of the yogurt mixture and quickly make swirls using a toothpick.
Set aside at room temperature for two hours to completely set.
Store in closed container at room temperature for up to a week.

Video

Notes

| Nutrition Information Disclaimer |

Please note: Mango is not considered low carb due to its high sugar content. However, with the gelatin and coconut yogurt in this recipe, each gummy comes to 2 net grams of carbs. As always, enjoy these as a treat and you won't sabotage your health goals.

Nutrition

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.

More Healthy Treats You Must Check Out:

3 Ingredient Bedtime Gummies (Paleo, GAPS)
Raspberry Cheesecake Fat Bombs (Primal, GAPS, Low Carb)
Keto Hazelnut Butter Cookies (Gluten Free, Low Carb)
Paleo Coconut Flour Banana Bread Muffins (Nut Free, Dairy Free)

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Chicken and Potato Salad

This chicken potato salad is a twist on the favorite Russian "Olivier" salad but better - it's made with real, wholesome ingredients like chicken (instead of bologna meat), potatoes, fermented pickles, and tossed in mayonnaise. Perfect for all your holidays or even meal prep for the week!

Olivier Salad originated in the 1860s at the Hermitage, a famous Moscow restaurant, where Belgian chef Lucien Olivier created the dish with fancy ingredients like grouse, caviar, and crayfish tails.

Over time, the recipe evolved into a more affordable, everyday dish with potatoes, pickles, eggs, and, traditionally, bologna (you know - the mystery meat!). But in an effort to bring back real food into the kitchens, we're ditching the bologna and using leftover meat made from whole chicken broth.

Looking for more Russian recipes made with wholesome ingredients? 
Check out aspic, stuffed cabbage rolls, and cod liver salad.

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Recipe Overview

Prep and Cook Time: 20 minutes to prep and 20 minutes to cook, but need at least 30 minutes to chill and rest
Cooking Method: Stove-top (but ingredients can be cooked ahead)
Dietary Info: Whole30, Paleo, Ancestral diet
Tools Needed: vegetable chopper (or sharp chef knife)
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 this Olivier Salad

One of the best things about this childhood favorite of mine is that it ditches the processed bologna and goes all in on real, wholesome ingredients.

I'd even argue that it can be a nutrient-dense salad. You've got the resistant starch (prebiotic for your probiotics) from the cooked and cooled potatoes, probiotics from the pickles, and homemade mayo for healthy fats. And of course, the eggs and chicken for that healthy source of protein.

I make this chicken potato salad regularly for our lunches as well as milestone celebrations and I think you'll love it too!

Ingredients for Chicken and Potato Salad

Potatoes and carrots on a table, chicken and cucumber on a white plate, eggs in a white bowl, and mayonnaise in a glass bowl.

Potatoes: Yukon gold potatoes are my favorite for Olivier salad because the texture holds up well.
Carrots: I like to peel the carrots first before adding them to water (makes dicing super fast later).
Eggs: Hard-boiled eggs not only add creaminess but bring in a protein punch too.
Chicken: You can use any kind of cooked chicken—whether it's leftover meat from a whole chicken broth, roasted chicken, or even grilled chicken. Just keep in mind that the cooking method will bring its own unique flavors to the salad.
Pickles: Only the best kind in this olivier salad recipe: lacto-fermented dill pickles, complete with probiotics and lots of gut-friendly enzymes. Add a splash of the brine into the salad for an extra kick.
Mayonnaise: Like pickles, homemade mayonnaise is far superior to store-bought versions. You will love my avocado oil mayonnaise and it makes this salad so creamy and delicious.

Substitutions and Variations

Spicy - add a splash of brine from fermented jalapenos.
Peas - I generally don't add peas (my family isn't the biggest fan) but some traditional recipes call for a can of peas.
Instant Pot - Steam the potatoes, carrots, and eggs in the Instant Pot in one go, followed by quick pressure release. Use the smallest potatoes (or cut them in half) and the largest carrots so they cook to fork tender in that 5-minute mark.

How to Make Olivier Salad

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

Step 1. Cook

Cover the scrubbed potatoes and carrots fully with water. Cover and bring to a boil on high heat. Remove the lid and reduce the heat to medium, and continue to simmer until the carrots are slightly fork-tender.

A carrot on a white plate and potatoes in a pan.

Step 2. Remove

Pull out the carrots with a pair of tongs and set aside to cool. Continue to cook the potatoes until they are fully fork-tender. Carrots will cook for about 10-15 minutes, while potatoes need 15-20 minutes, depending on the size.

Mix sliced vegetables and shredded chicken in a bowl.

Step 3. Chop

Dice the leftover chicken, eggs, and pickles. Once the potatoes and carrots are fully cooled, finely chop them as well. Then, combine everything in a large bowl.

Mix the sliced vegetables, and chiken in a bowl

Step 4. Mix

Add mayonnaise and stir well to coat everything evenly. Adjust salt and pepper if needed. Cover and refrigerate for at least 30 minutes before serving.

Helpful Tips

Cook carrots al dente - I like to cook my carrots just before they reach fork-tender, so they maintain a slight firmness and sweetness in the salad.
Chill the veggies - Let your potatoes, carrots, and eggs cool completely before dicing. In fact, I often do this the night before and keep them chilled in the fridge. It helps prevent the salad from becoming too mushy.
Finely chop - To get that classic Olivier salad texture, dice everything into small, uniform pieces.
Make ahead - This salad tastes even better after it’s had time to chill, so consider making it a few hours or even the day before serving.

Troubleshooting

Too dry? Add another tablespoon of mayonnaise or a splash of pickle brine to add a touch of moisture.
Mushy potatoes? If your potatoes become too soft while cooking, avoid over-mashing them when dicing and stirring. You want to retain some structure. If this happens, the salad may become too mushy, so make sure to cook potatoes just until fork-tender.

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💭Meal Prep Suggestion!
Traditionally, this recipe is made for holidays but it's super meal-prep friendly. Make a big batch of this salad, portion it into containers, and voilà—lunches for the week are sorted! Just don’t forget to hide one in the back of the fridge for yourself, because trust me, someone will definitely try to steal it. It has the perfect balance of protein, carbs, and healthy fats so it's excellent for on-the-go days!

Serving Suggestions

We love serving this chicken and potato salad with all the usual holiday and celebratory dishes. Here's a few ideas for you to make it easier to put your menu together:

Main dish: Pair real food olivier salad with slow cooker duck, spatchcock turkey recipe, or air fryer lamb chops.

Side dish: Don't forget the classic side dishes like crispy roasted potatoes or buttered cabbage.

Fresh salads: And to round out your special meal, try garlic dill cucumbers, cucumber, tomato, and onion salad, or a classic house salad.

Condiments: I always like to include a ferment or two at all my meals. Pickled green tomatoes and raw sauerkraut always make an appearance on my table.

More festive Olivier salad pairing suggestions:

Quick 15-Minute Baked Salmon with Mayo and Fresh Dill
15 Minutes
Easy Cast Iron Pan-Fried Pork Chops (No Flour)
25 Minutes
Easy Air Fryer Duck
1 Hours 15 Minutes
Stuffed Cabbage Rolls
2 Hours 30 Minutes

Frequently Asked Questions

How do I store chicken and potato salad?

Store the leftover salad in an airtight container in the refrigerator for up to 4 days. These glass snap containers are perfect for leftovers. Without mayonnaise, it will last longer, but if you want to extend the fridge shelf life even more, store the chopped pickles separately from the other ingredients. Then, toss everything to combine when ready to serve.

Can I freeze Olivier salad?

I don't recommend it. The mayonnaise will not have the same texture upon thawing and the veggies will become mushy and watery. It's best enjoyed fresh and stored in the fridge for a few days.

How can I make this salad ahead for a party?

To make this salad ahead for a party, prepare it up to 48 hours in advance by cooking and chopping all the ingredients, then mixing them together, except for the pickles and mayo. Store in an airtight container in the refrigerator, and add the pickles and mix with mayonnaise just before serving to keep the pickles crisp.

Looking for more nutrient-dense holiday dishes? Here are some ideas:

Did you make this real food olivier salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Print Recipe

5 from 2 votes

Chicken and Potato Salad

This chicken potato salad is a wholesome twist on Russian Olivier salad, made with real ingredients and perfect for holidays or meal prep!

Prep Time20

Cook Time20

Resting Time30

Total Time1 10

Course: Salad

Cuisine: American, Russian

Keyword: chicken and potato salad, chicken potato salad, olivier salad, olivier salad recipe

Servings:

Calories: 238kcal

Author: Anya @ Prepare & Nourish

Equipment

vegetable chopper

Ingredients

2 Yukon gold potatoes (approximately 1 ¼ pounds)
4 carrots
6 hard-boiled eggs
6 pickles
2 cups cooked chicken
1 cup mayonnaise
salt and pepper to taste

Instructions

Cook the veggies but covering scrubbed potatoes and carrots fully with water. Bring to a boil, then reduce heat to medium and continue to simmer until the carrots are slightly fork-tender.
2 Yukon gold potatoes, 4 carrots
Pull out the carrots with a pair of tongs and set aside to cool. Continue to cook the potatoes until they are fully fork-tender.
Dice the leftover chicken, eggs, and pickles. Once the potatoes and carrots are fully cooled, finely chop them as well. Then, combine everything in a large bowl.
6 hard-boiled eggs, 2 cups cooked chicken, 6 pickles
Add mayonnaise and stir well to coat everything evenly. Adjust salt and pepper if needed. Cover and refrigerate for at least 30 minutes before serving.
1 cup mayonnaise, salt and pepper to taste

Notes

As a make-ahead dish, leave out the mayonnaise until the day of serving.
You can prolong the shelf-life (in the refrigerator) by storing the chopped pickles separately from the other ingredients so to avoid spoilage.
Fully combined Healthy Potato Salad keeps in the refrigerator up to 2 days. Without mayonnaise: 3-4 days. Without mayonnaise and pickles: up to 5 days.

Nutrition

Everything Bagel Cucumber Bites with Smoked Salmon

Healthy smoked salmon on top of cream cheese topped cucumber slices and finished off with Everything Bagel Seasoning. A delicious, super easy, 15 minute, low-carb appetizer.

These are what healthy appetizer dreams are made off.

Everything Bagel Cucumber Bites with Smoked Salmon (Low Carb, GAPS, Primal)

Crunchy cucumber slices with luscious cream cheese and smoked wild salmon is enough to make you swoon over this nutrient-dense appetizer. Top that with tart lemon slices, delicious capers, fresh and zesty dill and the ever so popular Everything Bagel Seasoning.

Delicious. Easy. Nutritious. The best of the best and yet the most simplest of appetizers the internet has to offer. It works great for holidays such as Easter, Thanksgiving Day, and Christmas as well as just a fun snack any time of the week.

Smoked Salmon Appetizers with Cream Cheese

Smoked salmon and cream cheese go together so well. Wouldn't you agree? There are so many appetizers you can make in a pinch if you just have these two ingredients on hand.

It's such a classic pair but gives you a plethora of options to work with. Add dill. Parsley. Lemon or lime. All of that is all so delicious as long as salmon and cream cheese are there.

The best thing is that these two main ingredients are naturally low carb and GAPS diet compliant. That means it's great for those watching their carbs and on a Simple Carbohydrate healing diet (SCD). Just be sure to read the ingredient label to avoid any food coloring, unnecessary gums and other additives.

How to Make Cucumber Smoked Salmon Appetizers Nutrient Dense?

The best and easiest way to make anything nutrient dense is to source sustainable, wholesome ingredients. That means no refined sugar, no additives, no food coloring.

In these Everything Bagel Cucumber Bites that means using Wild smoked salmon with NO food coloring.

That also means using full-fat grass-fed cream cheese. We love Nancy's Yogurt Organic Cream Cheese - the texture, fat content, and flavor is absolutely unbeatable! And they don't add any fillers or gums to their cream cheese. The best part is that their cream cheese is cultured with live probiotics making it a fermented food. This is nutrient-dense at it's finest!

The toppings are just that - make them as nutrient as you can but ultimately the best is in the fats (salmon + cream cheese). I would suggest using organic lemons especially since the rinds are used.

Tips for Everything Bagel Cucumber Bites with Smoked Salmon

English cucumber works best for this recipe but if you don't have it local, use two regular cucumbers. Just remember they will most likely release more juice as soon as they are cut.
To release the cream cheese off the knife, just tip it at 45 degrees and press into the cucumber slice to help push the cream cheese off. Use your fingers lightly if needed to keep it even on the cucumber slice.
If you don't have Everything Bagel Seasoning from Trader Joe's - use equal parts sesame seeds, garlic powder and granulated onion. You may also use Costco No-Salt Seasoning that works amazingly great as a topping for this easy appetizer.
Lemon slices: the rind doesn't bother most adults but may be a nuisance to some (especially children). If so, just peel the lemon before slicing them into thin triangles. If it still bothers you, just omit the lemon triangles but I would recommend to still squeeze the lemon juice over the cucumber bites for that extra tang.
For easier chopping and topping, be sure the dill is dry. Rinse the dill under cold water then wrap in towel to absorb all the water. Allow to air dry completely before chopping, otherwise it will stick to the knife and your hands as you work with it.

Printable Recipe

Everything Bagel Cucumber Bites with Smoked Salmon (Low Carb, GAPS, Primal) - Healthy smoked salmon on top of cream cheese topped cucumber slices and finished off with Everything Bagel Seasoning. A delicious, super easy, 15 minute, low-carb appetizer. #lowcarb #appetizers #smokedsalmon

Print Recipe

4.75 from 8 votes

Everything Bagel Cucumber Bites with Smoked Salmon (Low Carb, GAPS, Primal)

Healthy smoked salmon on top of cream cheese topped cucumber slices and finished off with lemon, fresh dill, capers, and Everything Bagel Seasoning. A delicious naturally low-carb, GAPS diet, and primal appetizer.

Prep Time15

Total Time15

Course: Appetizer

Cuisine: American

Keyword: appetizer, low-carb

Servings: servings of 2 slices each

Calories: 53kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 English cucumber
4 ounces full fat cream cheese
4 ounces smoked salmon
1 lemon
2 sprigs fresh dill
1 tablespoons capers
1 tablespoon Everything Bagel Seasoning

Instructions

Slice the English cucumber into ¼" slices.
Spread about a teaspoon of cream cheese on the cucumber slice.
Top the cucumber slice with a small piece of smoked salmon. Twist the salmon to give it more dimension.
Slice one half of the lemon into thin slices then quarter them to make small triangles. Cut the other lemon half into wedges and set aside.
Top the cucumber appetizers with lemon triangles, fresh dill, capers, and sprinkle Everything Bagel seasoning on top.
Squeeze the lemon wedges directly over the cucumber appetizers. Enjoy immediately but can be refrigerated for up to one day if needed.

Nutrition

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.

Need More Healthy Appetizers:

Three Cheese Stuffed Mushrooms (Low Carb, Keto, GAPS, Primal)
Bacon Avocado Jalapeno Poppers (Low Carb, Keto, GAPS, Primal)
Caprese Stuffed Avocados (Low Carb, Keto, GAPS, Primal)
Easy Beef Liver Pate Recipe (Paleo, Low Carb, GAPS)

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Oven-Baked Swedish Meatballs (Paleo, Whole30, Gluten Free)

These Paleo Swedish Meatballs are just as satisfying as the original comfort food but without the gluten or dairy. They come together easily, baked to perfection in the oven, and then smothered in the delicious gluten-free gravy.

Meatballs are such a classic hit around here. But I always dread making them because that usually calls for frying them.

I don't particularly appreciate the splatter of grease all over my cooktop and kitchen counters and I definitely don't care for the time it takes to turn and flip them. There are certain foods that simply taste better fried but whenever I can, I will always opt to bake food in the oven instead.

That's how these Paleo Swedish Meatballs are made. They are oven-baked to tender perfection. Meanwhile, the gravy is made and the cooktop is spared! #winwin

Oven-Baked Swedish Meatballs (Paleo, Whole30, Gluten Free)

The best thing about this recipe, besides the flavor-packed meal, is that they are baked in the oven. This is ideal for busy weeknight dinners when there's already plenty to get done. While the meatballs are cooking in the oven, you can work on the gravy, that way everything comes together in perfect timing.

The gravy is simply a gluten-free roux in ghee (if dairy free, butter if not) with added bone broth and additional natural flavors. All delicious and real food. I love that this recipe is not heavy on different ingredients. The meatballs contain a ton of flavor from the meat itself and the various seasonings but the gravy is pretty simple yet still boasts a rich and savory taste. Surprisingly, the gravy still has that creamy flavor, texture and look but without the sour cream as other recipes call for.

What is the best ground meat for Swedish meatballs?

Most recipes use 1:1 ratio of pork and beef. I've used that in the past but admittedly prefer all pork for this recipe. I feel like the flavor and texture is different as soon as you add beef to the pot. It really is a matter of preference so I would probably go with what you have available and what you feel like using. However, I personally would not recommend using all beef.

One of the top quality pork meats available on the market is ButcherBox. In fact, it's thanks to them that I feel comfortable serving my family pork. They deliver heritage breed pork that is humanely raised, free from antibiotics or hormones directly to my door. ButcherBox meets all my criteria for quality meat and I get giddy when I receive my box every month. In addition to pork, they carry humanely raised 100% grass-fed beef, free-range organic chicken, and wild-caught Alaskan sockeye salmon.

Speaking of pork, they are running a killer deal right now (through April 30, 2019) that will get you 2 pounds of breakfast sausage and 2 packs of bacon for FREE in your first box. As you build your box, thrown in some ground pork for these Swedish meatballs.

What to serve with Swedish Meatballs?

There's really no shortage of foods to serve with these Oven-Baked Swedish Meatballs. If you're following Paleo or Whole30 eating, some of my favorite options are zoodles, cauliflower rice, or spaghetti squash pasta. Check out THIS post on how to cook spaghetti squash for the longest strands.

If you tolerate potatoes, mashed potatoes are a traditional side to serve with Swedish meatballs. They are Whole30 and Paleo (according to some sources) if dairy is omitted.

If you're simply wanting to stay gluten free but your gut is happy with other grains, I recommend my favorite Ancient Grains pasta such as this one. The grains used in this pasta are soaked and sprouted for easier digestion. Good ol' white rice is also a great option as it contains less phytic acid than it's brown counterpart. THIS post has information on how to cook the perfect rice in the Instant Pot using both soaked and non-soaked rice.

Helpful Tips for these Oven-Baked Swedish Meatballs:

Bake them in the oven instead of frying them. This frees up time to make the gravy and spares the stove from all the grease splatters.
This recipe makes 24 large meatballs or 46 small meatballs.
The meatballs can easily be frozen after they are baked. Allow to cool first before transferring them to freezer.
The gravy can be made with arrowroot or tapioca powder. Be careful not to overcook the gravy.
The meatballs can be served with zoodles, spaghetti squash, cauliflower rice or mashed potatoes.
Leftovers can be kept in the refrigerator for up to 7 days.
The meatballs can easily be re-heated in a small saucepan on medium-low heat. Add a few tablespoons of water to the saucepan to thin out the gravy, close the lid and allow to "steam" to warm through the meatballs.

Printable Recipe

Oven-Baked Swedish Meatballs (Paleo, Whole30) - These Paleo Swedish Meatballs are just as satisfying as the original comfort food but without the gluten or dairy. They come together easily, baked to perfection in the oven, and then smothered in the delicious gluten-free gravy. #whole30 #ovenbaked

Print Recipe

5 from 3 votes

Oven-Baked Swedish Meatballs (Paleo, Whole30)

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Dairy Free, Freezer Friendly, Kid Friendly, Low Carb, Nut Free, Paleo, Primal, Quick & Easy, Whole30

Keyword: paleo, whole30

Servings: servings

Calories: 326kcal

Author: Anya @ Prepare & Nourish

Ingredients

Meatballs

2 pounds ground pork
2 eggs
¼ cup psyllium husk
1 teaspoon sea salt
1 teaspoon garlic powder
½ teaspoon black pepper
¾ teaspoon nutmeg ground
½ teaspoon allspice ground

Gravy

½ cup butter or ghee
2 tablespoons arrowroot or tapioca powder
2 cups bone broth warmed
1 tablespoon coconut aminos
1 teaspoon Dijon mustard
½ teaspoon garlic powder

Instructions

Swedish Meatballs

Preheat oven to 400 degrees Fahrenheit.
In a medium size bowl, combine pork, eggs, psyllium husk, salt, garlic powder, pepper, nutmeg and allspice. Mix until combined.
Roll into 24 large meatballs or 46 small meatballs and spread them evenly on a parchment-lined baking sheet. Bake in preheated oven for 30 minutes.

Gravy

Heat butter or ghee in a large stainless steel skillet on low heat.
Sprinkle arrowroot or tapioca all over the butter and whisk vigourously to combine. Cook for 30 seconds, whisking continually until bubbly.
Add warm broth over the arrowroot/tapioca slurry and stir to combine. Increase heat to medium, gently stirring.
Add coconut aminos, mustard, and garlic powder and stir to combine. Adjust salt and pepper to taste.
Transfer baked meatballs to the gravy and simmer and combine everything over low heat. Or serve separately in a gravy bowl and pour over meatballs.

Notes

This recipe makes either 24 large meatballs or 46 small meatballs. These meatballs freeze well.

| Nutrition Information Disclaimer |

Nutrition

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.

Need More Easy Dinner Ideas?

Lazy Cabbage Rolls (Paleo, Low Carb, Whole30)
Veggie-Packed Sloppy Joes (Paleo, Low Carb, Whole30)
Fish en Papillote (Paleo, Low Carb, Whole30)
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Instant Pot Crispy Carnitas (Paleo, Whole30, 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. Paleo, Whole30, GAPS, & Low Carb.

In short, Carnitas is basically Mexican style pulled pork. It is such a versatile dish and can be adaptable to any diet. The Carnitas recipe itself is Paleo, Whole30, GAPS and Low Carb. It has no additional sweetener making this a great addition to your weekly menu rotation, without the added sugars.

Enjoy these on a bed of rice and beans, or simply in bowl topped with sour cream, guac and salsa. However you wish to enjoy these Instant Pot Crispy Carnitas, they are a healthy change to that #tacotuesday. So juicy and tender on the inside but perfectly crispy on the outside.

Carnitas for Feeding a Crowd

This recipe is ideal for feeding a crowd. It makes a ton with plenty leftovers for days to come. If, in addition to the pork, you're also serving rice, beans or tortillas, this recipe could easily stretch to 18-20 people. If you're keeping this low-carb, paleo and Whole30, it would comfortably feed 12 people.

The best way to reheat carnitas is on the stove top using a cast iron skillet (I have THIS one). On medium-high heat, drizzle a tablespoon or so of avocado oil unto the skillet. Add the carnitas and stir with a pair of tongs to reheat and to crispy them up some more, if desired.

Low Carb & Keto Instant Pot Crispy Carnitas

Even though this recipe has orange juice, the carb content is still fairly low because this recipe makes a large batch. Only ¾ cup of orange juice for the entire 3-½ pound of pork roast isn't a significant amount of carbs.

Besides, if you add raw cheddar, sour cream, avocado or guacamole to your carnitas bowl - the fat content goes considerably higher, making it even more suitable for low carb and keto lifestyle.

How to Make Crispy Carnitas?

To bring the crispy to the Crispy Carnitas, all you do is simply broil the cooked and shredded pork. I like to broil on high for 5 minutes. Remove from oven, drizzle the cooked and thickened marinade mixture over the carnitas, stir quickly and stick back in the oven for an additional 5 minutes. This way, the meat is tender yet still has the perfectly crispy edges of the pulled pork.

Helpful Tips for Instant Pot Crispy Carnitas

Because we're using bone broth that potentially already has salt, start with 1 tablespoon of sea salt to add to the marinade. Adjust as necessary once they have been cooked. I typically taste test when I shred the pork on the sheet and season with salt if needed.
To make the carnitas crispy, broil them on high in a baking sheet for 5 minutes, stir, then broil again for additional 4-5 minutes. If you have a stoneware baking sheet (such as Pampered Chef like this one) - it is perfect for crisping up the pork pieces. If not, this one is stainless steel and is a better option than aluminum or non-stick teflon sheets. Avoid using parchment paper since it hinders the crisping process.
Once pork has been removed from the pot and is broiling in the oven, discard half of the cooked marinade mixture. To thicken then remaining marinade, use the saute function on the Instant Pot and cook to reduce the mixture to half. It should thicken slightly. Pour this over the carnitas between broiling sessions.
If sensitive to heat, use half of the jalapeno or omit entirely.
Store leftovers in a glass container in the refrigerator. They are perfectly reheated using a cast iron skillet such as this one.

Making a Carnitas Bowl

Instant Pot Crispy Carnitas (Paleo, Whole30, GAPS, Low Carb)

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4.45 from 9 votes

Instant Pot Crispy Carnitas (Paleo, Whole30, 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.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Dairy Free, Freezer Friendly, GAPS, Kid Friendly, Low Carb, Nut Free, Paleo, Pressure Cooker, Primal, Quick & Easy, Whole30

Servings: servings

Calories: 49kcal

Author: Anya @ Prepare & Nourish

Ingredients

3 - 3-½ pounds pork roast cubed to 1" pieces
2 tablespoons avocado oil
2 cups yellow onion sliced
6 garlic cloves minced
1 fresh jalapeno (optional) sliced
1 cup bone broth
¾ cup orange juice
¼ cup lime juice
1 tablespoon chili powder
1 tablespoon cumin powder
1 tablespoon dried oregano
1 tablespoon sea salt depending on broth

Instructions

Press "Saute" function on the Instant Pot to warm up the inner pot. Add avocado oil and heat slightly.
Saute sliced onions in avocado oil until translucent. Stir often to avoid burning onions.
Add minced garlic and sliced jalapenos to the onions and saute for 30 seconds.
In a medium bowl, combine the rest of the ingredients together to make the marinade.
While still running the "Saute" function on, pour about ½ cup of the marinade mixture into the inner pot and deglaze the bottom.
Press "Cancel" button to turn off the saute. Add cubed pork. Pour the rest of the marinade. Stir to combine everything well.
Close the pressure cooker lid. Set the valve to "Sealing", press "Manual" and increase the time to 30 minutes.
When cooker cycle is complete, allow to NPR (Naturally Pressure Release) for 10 minutes, followed by QPR (Quick Pressure Release) the remaining pressure.
Using caution, carefully open the lid, and transfer all pork pieces onto a baking sheet.
Set oven to Broil on high. Shred the pork using two forks and evenly spread across the sheet. Broil for 5 minutes, watching carefully so they don't burn.
While carnitas are broiling, pour ½ of the cooked liquid and discard. Press "Saute" again on the Instant Pot and reduce the remaining liquid by half to thicken it slightly.
Pour the thickened liquid over the carnitas. Stir and flip some crispy edges and broil for an additional 3-4 minutes.
Enjoy in a bowl with salsa, guacamole and raw cheese and top with cilantro and green onions.

Notes

* Depending on the salt content of the bone broth, you may need to adjust the additional salt as necessary. Taste and season the carnitas before broiling them.

| Nutritional Information Disclaimer|

Nutrition

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Need More Instant Pot Meals?

Instant Pot Whole30 White Chicken Chili (Paleo, Low Carb, Keto)
Instant Pot Citrus Herb Basque Chicken (Paleo, GAPS, Whole30)
Instant Pot Butter & Dill Rainbow Potatoes
Instant Pot Ground Beef & Kale Soup (+VIDEO)

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

Nourishing and full of detoxifying properties, this Gluten-Free Chicken Noodle Soup is made easily with just 8 ingredients. Make this grain-free (paleo, keto, low-carb) and use vegetable noodles.

This soup is all that and more! It's rich in flavor with ginger and garlic and yet gentle enough on the tummy (thank you bone broth!) to be used as a healing recipe. Moreover, it's so versatile - feel free to use vegetable noodles (zoodles, spaghetti squash, etc..) to make this entirely grain free. There's really no wrong way to eat this soup.

Delicious. Easy to make. But most importantly, so incredibly nourishing to the body!

Can you use frozen chicken to make Chicken Noodle Soup?

Yes, yes you can. In fact, that is how I make most of my meals these days - from frozen meats. The best method to cook frozen proteins is to use the Instant Pot. Just toss your frozen chicken in the pot, add salt and seasonings as you normally would for broth and cover with water. Cook on manual for 10 minutes per pound of frozen meat.

When the cooking cycle runs its' course, allow to naturally release pressure. Carefully remove the chicken and run the broth through a sieve to catch all the gunk. This broth would be perfect for this soup. Remove meat from bones and set them aside. Discard bones.

How to make Chicken Noodle Soup gluten-free?

If you tolerate white rice, my favorite rice noodles are these Thai Stir Fry Noodles. I break them in half and cover them with luke-warm water to soften them as I work on the vegetables. Covering them with water also kick-starts the cooking process and will make the soup less cloudy since some starch will be removed when after draining and rinsing the noodles.

I also love this brand of sprouted ancient gluten-free grains. This is a great option when you have a little more time as you would have to pre-cook these noodles according to package instructions. The ancient grains takes a little longer to cook and will need more than just soaking them in lukewarm water.

Both of these noodles are free from egg, dairy and gluten.

How to make Chicken Noodle Soup grain-free?

This is by far my favorite way to enjoy Chicken Noodle Soup but admittedly, it's not very filling especially for growing teenagers.

But to make this Paleo, Whole30 and Low Carb, simply use zoodles or spaghetti squash and just portion them directly onto bowls and then ladle the chicken soup over the zoodles. The heat of the soup will semi-cook the zoodles or spaghetti squash to perfection and give you a beautiful, nourishing grain-free Chicken Noodle Soup.

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

This soup is ready from start to finish in approximately 30 minutes, provided that bone broth and cooked chicken is on hand. If not, refer to the section on cooking frozen chicken.

Printable Recipe

Nourishing Chicken Noodle Soup (Gluten Free, Paleo suggestions!) - Nourishing and full of detoxifying properties, this Gluten-Free Chicken Noodle Soup is made easily with just 8 ingredients. Make this grain-free (paleo, keto, low-carb) and use vegetable noodles. #glutenfree #chickennoodlesoup

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5 from 3 votes

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

Nourishing and full of detoxifying properties, this Gluten-Free Chicken Noodle Soup is made easily with just 8 ingredients. Make this grain-free (paleo, keto, low-carb) and use vegetable noodles.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Servings:

Calories: 90kcal

Author: Anya @ Prepare & Nourish

Ingredients

4 ounces white rice pasta or zoodles or spaghetti squash
2 tablespoon ghee (or butter if tolerated)
1 cup yellow onions diced
1 cup carrots diced
1 cup celery diced
1 1-inch knob of ginger grated
3 garlic cloves minced
8 cups bone broth
2 cups cooked chicken
salt & pepper

Instructions

In a shallow dish, place dry white rice pasta and cover with luke-warm water. Set aside.
In a large soup pot, heat ghee or butter until melted. Add onions, celery and carrots and cook for 5 minutes over medium-high heat.
Add ginger and garlic and cook for one minute.
Add bone broth. Cover and bring to a boil.
Drain the soaked white rice pasta and rinse. Add to boiling broth with vegetables and cook for 3-4 minutes or until pasta is al dente.
Add cooked chicken and season with salt and pepper to taste.
Garnish with fresh dill or parsley.

Notes

| Nutrition Information Disclaimer |

Nutrition

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More Nourishing Recipes?

One Pot Lamb & Vegetable Soup (GAPS, Paleo, Low-Carb)
Keto Egg-Drop Soup in 5 Minutes!
Low-Carb Hamburger Soup (GAPS, Paleo, Keto)

Sheet Pan Garlic Butter Salmon, Asparagus and Potatoes

Garlic butter salmon baked with baby potatoes and asparagus on the side. A complete meal on one pan - full of flavor and easy to put together. Can be customizable to fit your dietary needs for Whole30, Paleo, or Low Carb.

This meal is what dinner dreams are made of. It's a complete meal on one sheet pan (which means less dishes to wash) and is so versatile to fit all the various dietary needs in the home.

You can do what we do - make it as is but avoid the potatoes if you're low carb. The kids usually devour the taters along with a bit of asparagus and a few pieces of salmon.

More importantly, this dish comes together in 30 minutes! Just remember to take your salmon out of the freezer in the morning and stick it in the fridge to thaw until dinner time. Truly, such an easy dinner and you won't even feel guilty for not serving salad because vegetables are already on the pan.

Paleo, Whole30, & Keto Sheet Pan Salmon Dinner

I know butter isn't traditionally Paleo nor is it Whole30. We purchase pastured butter from a local creamery in bulk every quarter and I feel good about using this butter generously in our recipes.

However, to keep this dairy free, feel free to swap ghee for the butter. I can't guarantee the same creamy texture, but it would be delicious nonetheless. Because garlic and salmon. 🙂

Additionally, this sheet pan dinner is so versatile - just skip the potatoes all together for a low carb and keto meal. All that butter and the healthy fats in salmon is so good for you!

As with produce and meats, I always suggest you find the best quality you can find in your area and what your budget allows.

And right now, ButcherBox is offering 2 pounds of Wild Alaskan Salmon FREE with your first ButcherBox order.

What's ButcherBox?

ButcherBox is like your neighborhood butcher for modern America. They deliver the best 100% grass-fed & finished beef, free-range chicken and heritage breed pork directly to YOUR door on YOUR schedule for less than $6.00 per meal (shipping is always FREE).

ButcherBox has been our family's source of quality meat for months and I genuinely love the meat and service they provide. And they just recently started providing Wild Alaskan Salmon and I am so excited to add this to our "Custom Box."

Now that you are loaded with nutritious Wild Alaskan Salmon, let's get to making this Sheet Pan Salmon, Asparagus, and Potatoes dinner.

Helpful Tips for this easy Sheet Pan Dinner

Because we're cooking the asparagus alongside the salmon, we only have 8 minutes of cooking time. For this reason, find asparagus with thin stalks so it cooks to perfection.
The size of your baby potatoes with determine how long to pre-roast them before adding the salmon and asparagus. I used about inch-sized baby potatoes and found that pre-cooking them for 12 minutes then additional 8 with the salmon was just right. If your potatoes are a little on the large side, just cut them in halves or quarters to reduce the cook time.
The cook time is for very small potatoes, thin asparagus and thin salmon filet. You may have to increase the time accordingly if your vegetables and fish is thicker.
I use dill and parsley interchangeably in this recipe. Both are superb with salmon.
When mixing the garlic butter, save the lemon juice as the very last thing to add.
When plating the salmon and vegetables, drizzle the melted butter leftover in the pan over the salmon.

Printable Recipe

Sheet Pan Garlic Butter Salmon, Asparagus & Potatoes Sheet Pan - A complete meal on one pan - full of flavor and easy to put together. Can be customizable to fit your dietary needs for Whole30, Paleo, or Low Carb. #sheetpan #onepan #salmon

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5 from 1 vote

Sheet Pan Garlic Butter Salmon, Asparagus and Potatoes

A complete meal on one pan - full of flavor and easy to put together. Can be customizable to fit your dietary needs for Whole30, Paleo, or Low Carb.

Prep Time5

Cook Time30

Total Time30

Course: Main Course

Cuisine: American

Keyword: one-pot/pan

Servings:

Calories: 185kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 pound baby potatoes
1 pound asparagus
salt & pepper
2 tablespoons avocado oil
1 pound wild salmon filet

Garlic Butter

4 tablespoons butter
6 garlic cloves, minced
1 tablespoon fresh dill or parsley
1 teaspoon sea salt
1 medium lemon divided

Instructions

Preheat oven to 425 degrees Fahrenheit.
Arrange potatoes on a sheet pan, toss with avocado oil and season generously with salt and pepper. Spread them evenly on the pan.
Roast potatoes for 15 minutes until they are just starting to soften.
While potatoes are roasting, prep the salmon and asparagus. Trim the woody ends of the asparagus and toss with avocado oil and season with salt. Pat the salmon dry with paper towels.
To make the garlic butter, in a small mixing bowl, combine butter, minced garlic, fresh dill or parsley, and salt together. Once mixed, add ½ of the lemon juiced and mix well. Slice the other lemon half.
When 15 minutes is up, push the potatoes to one side of the sheet pan. On the opposite side, spread the asparagus evenly.
Arrange the salmon down the center of the pan and spread the garlic butter evenly across the top surface only. Arrange the lemon slices to go on top of the salmon.
Return back to oven and bake for 8 minutes, followed by 2 minutes of high broil, but watch carefully so the tops don't burn.
Enjoy immediately.

Notes

| Nutrition Information Disclaimer |

Nutrition

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.

Need More Easy Dinners?

Keto Chicken Cabbage Casserole (Low Carb, GAPS, Primal)
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Savory Sliced Apple Appetizers (GAPS, Primal)

Slightly tart slices of Granny Smith apples are loaded with savory cream cheese and delicious crunchy toppings. These delicious appetizers are GAPS and Primal and are naturally free from grains and gluten.

These Savory Sliced Apple Appetizers are such a festive treat but have the simplest of ingredients, found in most kitchens right now. Granny Smith apples, garlicky-chives cream cheese, celery, pomegranate seeds and pecans make for a delectable treat.

Savory Sliced Apple Appetizers (GAPS, Primal)

To make these smaller, bite-size appetizers, you can also cut the slices in half, creating half-moons. I prefer to use Granny Smith apples for their tartness and subtle sweetness but you can use your favorite apples.

Additionally, since our carbs are only coming from the apple and pomegranate seeds, each appetizer slice has only 10 grams of carbs. Still not considered low carb but a healthy option for your sweet tooth.

Of course if you choose to drizzle honey over these appetizers (which is aaaamazing!) - your carb count will be higher but still these are a great GAPS and Primal option.

How to avoid browning in apples:

Having apples as appetizers can be a tricky thing because as apples are exposed to oxygen, they produce an enzyme known as polyphenol oxidase that causes browning. There are some things you can do to avoid browning in these Savory Sliced Apple Appetizers:

Soak your apple slices in lemon water. Mix 1 tablespoon of lemon juice with 1 cup of water and soak them for 5 minutes.
Spread the cream cheese mixture evenly over the apple slices, leaving just a tiny margin on the edges. The idea is to cover the apple slices as much as you can, thereby reducing the exposure to air.
Prepare the apple slices but keep them in an airtight bag until ready to serve and all other ingredients are ready.

Helpful Tips for these Sliced Apple Appetizers:

It's helpful to have the cream cheese at room temperature for easier mixing. I also prefer to use one whisk attachment of a hand mixer and mix in a deep bowl or mug.
Roast the pecans first so they can cool while you're preparing the other ingredients.
For an extra festive holiday look, add sprigs of rosemary to these Sliced Apple Appetizers.
Leave the honey out and allow your guests to drizzle if desired. That way the apple slices will remain crunchy longer.

Related: Natural Sweeteners Guide

Won't these Savory Sliced Apple Appetizers be beautiful gracing your holiday table?

Printable Recipe

Savory Sliced Apple Appetizers - Slightly tart slices of Granny Smith apples are loaded with savory cream cheese and delicious crunchy toppings. #gapsdiet #appetizers #primalfood

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3.83 from 17 votes

Savory Sliced Apple Appetizers

Slightly tart slices of Granny Smith apples are loaded with savory cream cheese and delicious crunchy toppings.

Prep Time20

Total Time10

Course: Appetizer

Cuisine: American

Keyword: GAPS, primal

Servings: apple slices

Calories: 115kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 granny smith apples
8 ounces full fat cream cheese
1 tablespoon fresh chives
2 garlic cloves minced
½ teaspoon sea salt
¼ cup chopped celery
¼ cup pecans roasted & chopped
¼ cup pomegrannate seeds
3 tablespoons raw honey optional
micro greens for garnish

Instructions

Wash and dry apples. Cut apples crosswise starting from the bottom working your way towards the stem. Gently remove the seeds. To avoid browning, soak apple slices in lemon water for 5 minutes, then remove and dry.
In a small bowl, mix cream cheese, garlic, chives and sea salt together.
In a small pan over medium-low heat, roast pecans until slightly golden.
Evenly spread cream cheese mixture between the apple slices and transfer to a platter.
Evenly divide the chopped celery, roasted pecans, and pomegranate anvils amongst the apple slices.
Drizzle honey if desired. Top with micro greens or herbs.
Enjoy immediately but can be stored in the refrigerator for up to two days.

Nutrition

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Need more Holiday Appetizers?

Three Cheese Stuffed Mushrooms (Low Carb, Keto, Primal, GAPS)
Easy Beef Liver Pate Recipe (Low Carb, GAPS, Paleo)
Antipasto Caprese Bites (Low Carb, Paleo)

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Keto Hazelnut Butter Cookies (Gluten Free, Low Carb)

These delicate, buttery cookies practically melt in your mouth. Roasted hazelnuts give them a nice crunch and a luscious drizzle of sugar-free chocolate takes these low carb treats over the top.

I've always considered hazelnuts to be the fancy sibling to pecans. They are so rich and flavorful and they make perfect holiday treats.

These Keto Hazelnut Butter Cookies are easily made in your food processor with minimal prep. Keeping with the minimal theme, they also have very little ingredients - only 6! With 2 grams of carbs, these are a guilt-free treat, even with the chocolate drizzle.

How to Roast Hazelnuts

I usually purchase roasted hazelnuts at my local Trader Joe's. But it's incredibly easy (and more flavorful!) to roast hazelnuts at home. Preheat the oven to 300 degrees Fahrenheit (same temp as our cookies so this works out perfect!). Spread whole hazelnuts on a baking sheet and roast for 15 minutes, keeping a close eye so as not to scorch the nuts.

To remove skins, wrap warm hazelnuts in a large dish towel and rub vigorously.

Helpful Tips for Keto Hazelnut Butter Cookies

Since vanilla extract prices have skyrocketed, I have switched over to Vanilla Bean Powder. This small packet, albeit pricey, is a delicious investment. A little goes a long way with vanilla bean powder - so you really can do away with just a small pinch.
Low and slow will produce the best cookies. Set your oven to 300 degrees Fahrenheit and bake them for approximately 20-23 minutes, watching the edges closely. I always turn the oven light on for this reason.
I coarsely chop roasted hazelnuts on a large cutting board with chef's knife but you can give a whirl in the food processor before starting the cookie dough.

Keto Hazelnut Butter Cookies (Gluten Free, Low Carb)

Printable Recipe

Keto Hazelnut Butter Cookies - These delicate, buttery cookies practically melt in your mouth. Roasted hazelnuts give them a nice crunch and a luscious drizzle of sugar-free chocolate takes these low carb treats over the top. #lowcarb #cookies #glutenfree

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5 from 1 vote

Keto Hazelnut Butter Cookies (Low Carb, Gluten Free)

These delicate, buttery cookies practically melt in your mouth. Roasted hazelnuts give them a nice crunch and a luscious drizzle of sugar-free chocolate takes these low carb treats over the top.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 103kcal

Author: Anya @ Prepare & Nourish

Ingredients

½ cup butter softened
½ cup monkfruit
1 cup almond flour
¼ cup coconut flour
1 large egg
⅛ teaspoon vanilla bean powder or vanilla extract
1 cup roasted hazelnuts

Chocolate Ganache (optional)

1 tablespoon butter
2 tablespoons stevia-sweetened chocolate chips

Instructions

Preheat the oven to 300 degrees Fahrenheit. Line two baking sheets with parchment paper. Set aside.
In a food processor, whip butter and monkfruit until smooth. Add remaining ingredients except for hazelnuts and process until thoroughly combined.
Coarsely chop roasted hazelnuts. Add to food processor and pulse until combined well with the cookie dough.
Spoon approximately 1-½ tablespoon of cookie dough onto the prepared sheets. Shape and flatten them with your hands.
Bake for 20-23 minutes or until the edges are just beginning to turn golden.
Remove from oven and allow to rest for 10 minutes.

Chocolate Ganache

In a double boiler over medium-low heat, melt chocolate chips and butter together. Whisk to combine well.
Drizzle chocolate ganache over the cookies and allow to set for approximately 5 minutes.
Store in airtight container at room temperature for up to 1 week.

Notes

| Nutrition Information Disclaimer |

Nutrition

Looking for more low carb treats?

Flourless Chocolate Chip Pumpkin Bars
Easy 2-Minute Keto Pumpkin Spice Latte
Raspberry Cheesecake Fat Bombs

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Easy Cream Cheese Stuffed Mushrooms Recipe

This easy cream cheese stuffed mushrooms recipe makes the perfect appetizer for any party! Infused with garlic, 3 kinds of cheeses, and white mushrooms, these little bites offer big flavor without the fuss. Stuffed cream cheese mushrooms are such a crowd pleaser with their irresistibly smooth texture and savory flavors.

stuffed mushrooms on a platter with fresh parsley.

A good cheesy stuffed mushroom recipe should be in every home cook's collection. But don't reserve these creamy, delectable, salty morsels of mushroom goodness to holiday dinners only. They're quite simple to make with only 6 ingredients, making them a perfect savory appetizer to serve up on a quiet weeknight.

What's not to love about stuffed cream cheese mushrooms, anyway? This easy appetizer is rich in flavor and luscious in texture. The three-cheese mixture consists of cream cheese, Swiss and Parmesan cheeses. Add a little garlic and some fresh parsley, and you have the best cheesy mixture for stuffed mushrooms.

Looking for more favorite party appetizers? 
Check out crispy beef tongue appetizer, cucumber salmon bites, and bacon wrapped jalapeno poppers.

[feast_advanced_jump_to]

Recipe Overview

Prep and Cook Time: 15 minutes to prep and 15 minutes to bake
Cooking Method: oven-baked
Dietary Info: gluten-free, primal, GAPS-compliant, and low-carb and keto
Tools Needed: sharp knife, cutting board, medium bowl, and sheet pan
Skill Level: moderate

Why you'll love Stuffed Cream Cheese Mushrooms

Easy and quick to make - There's no need to brown the sausage or cook bacon ahead of time (although if you have that - feel free to throw that in). These stuffed mushrooms come together quickly and easily.

Diet approved - This appetizer is naturally low carb, gluten-free, GAPS-diet compliant, and primal friendly, making it suitable for everyone at parties. Plus, the cheese adds a little bit of protein, so it's not just pure fat, although these keto stuffed mushrooms are indeed high in fat and low in carbs.

Versatile - Feel free to use whatever cheeses you have on hand. I love the robust flavor of Swiss and Parmesan, but any hard cheeses will work here.

💭Fun Fact: Stuffed mushrooms are a classic savory dish featured at parties and gatherings. Their bite-sized allure makes them the perfect finger food for social occasions. They are such a popular appetizer that they're celebrated annually on February 4th on National Stuffed Mushroom Day.

Ingredients for Stuffed Cheese Mushrooms

Learn how to make stuffed mushrooms with 6 simple ingredients. This easy recipe can be served in under 30 minutes.

overlay of ingredients for stuffed mushrooms with mushrooms, cheeses, garlic, and fresh parsley.

Mushrooms: use baby bella mushrooms, cremini mushrooms, or the regular white button mushrooms as the edible cups to hold the cheesy stuffing.
Cream cheese: this soft cheese holds everything well together; be sure to let the cream cheese soften at room temperature for about 30 minutes first.
Hard cheeses: a combination of Parmesan cheese and Swiss cheese gives the stuffed mushrooms a nice robust flavor and complements the richness of the cream cheese.
Garlic: minced garlic is a welcome addition as it infuses the stuffing with a savory and aromatic flavor.
Fresh parsley: for a pop of color and herbaceous flavor. No fresh? Try this parsley substitute.

See the recipe card for exact quantities.

Substitutions and Variations

Other cheeses - The best cheese for stuffed mushrooms are hard cheeses. Gruyere cheese sounds lovely but you can use other types of cheese like Monterrey, pepper Jack, or cheddar cheese. Avoid using high-moisture cheeses or excess soft cheeses like feta.
Crab stuffed mushrooms - Add crab meat to the mixture and bread crumbs on top of the mushrooms. Garnish with green onions and fresh parsley.
Protein-packed - Throw a simple stuffing mixture with leftover roast chicken, bacon bits, cream cheese, cheddar cheese, and a simple flavor boost of onion powder, minced garlic clove, and a pinch of cayenne pepper for heat.
Italian flare - Cook up some Italian sausage and top with Italian breadcrumbs to give these stuffed mushrooms an e delizioso touch.

half eaten stuffed mushroom with cream cheese.

Make this Party Appetizer 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 recipe by following ancestral philosophy. Even though it's an incredibly simple recipe, you can take purposeful steps to turn this into a nutrient-dense appetizer.

Use quality ingredients. Good quality dairy is a very integral part of ancestral diet. Read the cream cheese label ingredients to avoid gums and thickeners. For maximum nutrition, use raw cheddar as even when cooked, it may still contain live enzymes and microbes.

No need for organic mushrooms. They are fungi and have a unique growth process that doesn't involve the same types of pesticides and herbicides used on fruits and vegetables. As a result, they are typically cultivated in a controlled environment that has no need for these conventional products.

How to Make Cheese Stuffed Mushrooms

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 stuffed mushroom recipe is a classic. The creamy, garlicky stuffing has everything you usually think of when you hear cheesy stuffed mushrooms. Simple yet flavorful!

mushroom held in hand with stem picked off by the left hand.

Step 1. Remove

Using a damp paper towel, wipe the mushrooms clean. Remove the stems of the mushroom and set them aside. Transfer the cleaned mushroom caps onto a sheet pan and brush lightly with avocado oil, making sure the sides are covered well.

chopped mushroom stems on a wooden cutting board.

Step 2. Chop

Finely chop the mushroom stems. You want them into fine pieces so they will fit the soft mushroom caps well. If time permits, you can also take the extra step of sauteeing the mushroom stems to remove some moisture, but this step is optional.

💭Pro tip: Don't wash the mushrooms! They are very porous and will absorb excess moisture, causing them to become rubbery and slimy. Instead, gently wipe with a damp paper towel to remove any muddy bits.

clear glass bowl that holds grated cheese, mushroom stems, and fresh parsley.

Step 3. Combine

In a medium bowl, combine the softened cream cheese, grated Parmesan and Swiss cheeses, minced garlic, and fresh parsley. Taste for salt and adjust if necessary.

stuffed mushrooms on a baking sheet unbaked.

Step 4. Stuff

Using a small spoon, scoop the cream cheese mixture and stuff the mushroom caps. Arrange the stuffed mushrooms back on a baking sheet and bake until the cheese melts and the mushrooms are tender.

💭Pro tip: When filling the mushroom caps, be sure to push the creamy filling using the tips of your fingers into the rounded sides of the caps so they are completely filled with the cream cheese filling.

Helpful Tips for the Best Stuffed Mushrooms

Skip the mushroom stems to save time - If chopping up the mushroom stems seems too time-consuming, just skip them and save them for another recipe like breakfast hash. Or, if you do have time - you can caramelize them in garlic butter over medium-high heat and deglaze with white wine for an incredible flavor explosion.

Use room temperature cream cheese - It blends easily with the rest of the ingredients. Thirty minutes at room temperature is enough to bring it to the proper consistency.

Mind the salt - It's a good idea to taste the stuffing before adding to the mushroom caps. Different cheeses have different salt content and the addition of other ingredients such as sausage and bacon may alter the finished product further.

Broil for a crispy top - If you like that crispy cheesy top, broil the stuffed mushrooms for a few minutes until golden brown. Watch them closely, though, so you don't scorch them!

💭Meal Prep Suggestion: You can prepare the cheesy filling ingredients ahead of time and stuff the mushrooms up to 24 hours before baking them. Just keep them in a covered container and refrigerate until ready to cook.

cheese stuffed mushrooms on a white plate with fresh parsley to the side.

Tools & Links to Make Stuffed Cheese Mushrooms

Below are some affiliate links that may be helpful to you as you make this mushroom appetizer. 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: chef knife, cutting board, large mixing bowl, extra-large air fryer, stainless steel baking sheet, parchment paper, serving platters
Ingredients: unrefined sea salt, black pepper, olive oil, avocado oil spray, garlic powder, dried parsley, herbs de provence, Italian seasoning

Serving Suggestions

These cream cheese stuffed mushrooms will be a huge hit with any main meal at your next dinner party. Serve them with other popular party foods like air fryer duck, aspic (meat jello), and one pan balsamic chicken and asparagus.

Stuffed Mushrooms pairing suggestions

Roasted Red Cabbage Steaks with Garlic
35 Minutes
Autumn Harvest Kale Salad
35 Minutes
Easy Air Fryer Duck
1 Hours 15 Minutes

Storage and Reheating Instructions

How long do leftover stuffed mushrooms last in the refrigerator?

Stuffed mushrooms are best when made fresh. However, you can do to maximize your time in the kitchen and make a double batch of this tasty appetizer.

To store: Store in an airtight container in the fridge for up to 4 days. It may release moisture but pat dry with a paper towel and reheat when you're ready to enjoy.

Storage containers: These glass snap containers are perfect for leftovers.

To freeze: Transfer unbaked stuffed mushrooms to a parchment paper lined baking sheet in a single layer and freeze until solid. Then transfer them to a freezer bag and seal tightly to prevent freezer burn. Freeze for up to 3 months. Do not thaw prior to baking.

Keep in mind, freezing will change the texture slightly because soft cheeses like cream cheese do not freeze well but when baked will still be delicious.

To reheat: If refrigerated, reheat in a toaster oven for a few minutes until heated through. If frozen, add 5-10 minutes to bake time.

stuffed mushrooms on a white plate with fresh mushrooms to the side.

Frequently Asked Questions

What are the best mushrooms for stuffed mushrooms?

The basic white button mushrooms are a great option as are baby bellas (brown mushrooms). Look for mushrooms with dry caps and healthy gills (that's the delicate part under the cap). Avoid mushrooms with brown or crusty spots.

Should you wash mushrooms before stuffing them?

I don't suggest washing mushrooms directly under running water, as they can become soggy. Instead, clean mushrooms with a damp cloth, paper towel, or a soft brush to remove any dirt. If you find that the mushrooms are very dirty, give them a quick rinse and pat them dry with a paper towel. Try to start with as dry mushrooms as possible for best results.

How can I avoid soggy stuffed mushrooms?

To avoid watery mushrooms, use low-moisture cheeses and avoid using watery vegetables. I use raw chopped mushroom stems and while they do release some moisture, it's not excessive. To completely eliminate any moisture, saute the stems and pre-bake the caps.

Can I make these in an air fryer?

Absolutely! You can make air fryer stuffed mushrooms by following this recipe as written but air frying them in a 375°F air fryer for 10-12 minutes or until cooked and the cheese is melted.

Looking for more festive appetizers? Here are some ideas:

Did you make these Stuffed Cream Cheese Mushrooms? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

stuffed mushrooms on a white plate with green parsley to the side.

Print Recipe

4.67 from 63 votes

Stuffed Cream Cheese Mushrooms

This easy cream cheese stuffed mushrooms recipe is a delicious party appetizer that offers bold flavors without the fuss.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Keyword: keto stuffed mushrooms, stuffed cheese mushrooms, stuffed cream cheese mushrooms, stuffed mushrooms

Servings: servings

Calories: 84kcal

Author: Anya @ Prepare & Nourish

Ingredients

12 large white button mushrooms
1 tablespoon avocado oil
4 ounces cream cheese at room temperature
½ cup Swiss cheese shredded
½ cup Parmesan cheese shredded
6 garlic cloves minced
2 tablespoon fresh parsley chopped
sea salt to taste

Instructions

Prep: Preheat oven to 375°F. Using a damp paper towel, wipe mushrooms clean. Remove stems from caps.
Oil: Transfer the cleaned mushroom caps onto a baking sheet. Brush lightly with avocado oil, making sure the sides are covered well.
Chop: Finely chop mushroom stems. Set them aside.
Combine: In a medium bowl, combine cream cheese, Swiss cheese, Parmesan cheese, garlic, parsley, and chopped mushroom stems together. Taste for salt and add if necessary.
Fill: Fill all mushroom caps with the cheese mixture and arrange them evenly on the baking sheet.
Bake: Pop the mushrooms into the preheated oven and bake for 10-15 minutes until cheese melts. If the tops of the mushroom are not browned to your liking, set the oven to broiler on high for 1 minute but watch closely so they don't burn.

Video

Notes

Note: One serving is one stuffed mushroom.

Storage: Store in an airtight container in the fridge for up to 4 days. It may release moisture but pat dry with a paper towel and reheat when you're ready to enjoy.

To freeze: Transfer unbaked stuffed mushrooms to a parchment paper lined baking sheet in a single layer and freeze until solid. Then transfer them to a freezer bag and seal tightly to prevent freezer burn. Freeze for up to 3 months. Do not thaw prior to baking.

To reheat: If refrigerated, reheat in a toaster oven for a few minutes until heated through. If frozen, add 5-10 minutes to bake time.

Helpful tips:

Skip the mushroom stems to save time - If chopping up the mushroom stems seems too time-consuming, just skip them and save them for another recipe.
Use room temperature cream cheese - It blends easily with the rest of the ingredients. Thirty minutes at room temperature is enough to bring it to the proper consistency.
Mind the salt - It's a good idea to taste the stuffing before adding to the mushroom caps. Different cheeses have different salt content and the addition of other ingredients such as sausage and bacon may alter the finished product further.
Broil for a crispy top - If you like that crispy cheesy top, broil the stuffed mushrooms for a few minutes until golden brown. Watch them closely, though, so you don't scorch them!
Meal Prep Suggestion: You can prepare the cheesy filling ingredients ahead of time and stuff the mushrooms up to 24 hours before baking them. Just keep them in a covered container and refrigerate until ready to cook.

Nutrition