Tag: noaddedsugar

Main Dishes

Smoked Sausage and Cabbage

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This little recipe I put together is so easy, quick, and delicious. Not to mention, it is beyond cheap. I made it as a main dish, but would also be a nice side dish next to some chicken paprikash, which I will be making soon! My mom’s maternal side of the family is Hungarian, so these are foods I am used to having. I was craving some the other day and realized that it would be super easy to make a low carb version. Normally this is served with dumplings or “noodles”, but I opted out and just made it with the good stuff.

Everything can be found at Aldi

Ingredients:

  • one head of cabbage
  • one package of kielbasa/smoked sausage
  • one small onion
  • 6 Tbsp of butter
  • salt
  • pepper

Directions:

Begin by melting your butter in a large skillet or pot on low heat. While this is happening, start dicing an onion. Add it to the skillet, and begin prepping your cabbage. Easiest way to do this is to wash it, then cut out the core.

This is the core, get rid of that thing!
Chop off what you can of it.
Then with a smaller knife, cut around the core until it can be pulled out.
Should look like this.

After the core is removed, cut the whole head in half. Then cut into one inch slices, then repeat on the other half. Then add it to your skillet with the onion.

Bump your heat up to medium, add in salt and pepper to your liking, give it a good stir to coat everything in the butter. Next, cover the skillet and let simmer a few minutes before stirring again. Let it get nice and steamy so you get the cabbage really tender.

While you’re waiting for this to happen, cut up your sausage into bite sized pieces, and add to a different skillet along with a drizzle of olive oil. Put it on a medium heat, and start browning your sausage. I don’t like too much of a char on mine, so i just waited until it got a little color.


Just continue to take turns stirring the different contents, and once your cabbage is nice and tender (about 10-15 minutes), drop it to low heat, taste test to adjust your seasonings if needed. Once your sausage is prepared to your liking, add it into the cabbage mixture, and saute for a few more minutes to let the flavors develop. Serve and enjoy!

Desserts and Breads

Keto Pumpkin Cheesecake

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Makes about 8-10 servings depending on your slices. Only 6 grams of Net Carbs per slice!

Oh. My. God. I have been making keto friendly desserts for only like eight weeks or so now, and I’ve made this three times already. It is an absolute hit, even with people that eat real sugar on a regular basis. I forget what recipe I found, and where, but I tweaked what I found, and I think it’s perfect. So, without further ado, here is my first official dessert recipe I’m adding here. The whole reason I started Not Without Sweetness!

Ingredients for crust:

  • 2 tbsp of confectioners swerve (or erythritol)
  • 2 tbsp of grass fed butter
  • 1 cup almond flour

Ingredients for filling:

  • 2 blocks of softened cream cheese (16 oz)
  • 1 cup of confectioners swerve
  • 1 cup of pure pumpkin puree (not pumpkin pie filling!)
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 tsp of pumpkin spice mix, or 1 tsp, and add a shake of each: ground nutmeg, ground ginger, and ground cloves. (this is what I do to give it more flavor)

Instructions for crust:

  1. Preheat your oven to 325F, and spray a 9″ pie pan with non stick spray (I prefer an olive oil spray) set aside.
  2. In a medium bowl, combine melted butter and swerve with a whisk until it has an even consistency. Then add in the almond flour, whisk together until the flour is evenly coated and has a crumbly texture.

3. Transfer mixture to pan, and press firmly into the pan as even as you can get it. I use the flat side of my measuring cup to do so. Then bake in the preheated oven for 10 minutes, then set aside to cool. Keep your oven on, and while you’re waiting for it to cook, you can prepare your filling.


Instructions for filling:

  1. Make sure your cream cheese is all the way softened or it will result in a lumpy texture!
  2. Add pumpkin puree and half of your cream cheese in and beat until smooth, then add in your other half of cream cheese. Once that is mixed well, add in swerve, eggs, vanilla, and spices. Beat until very smooth, and combined.
  3. Pour into previously made crust, spread top evenly, and bake for 40 minutes. Remove, let sit for 20 minutes, then cover, and let chill in the fridge for at least 5 hours. That allows everything to set completely.
  4. Top with whipped topping of choice, serve, and enjoy!