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Creamy Keto Soup

This recipe is a great base for most any type of creamed soup you enjoy. I used frozen spinach in my batch, but sautéed Brussels sprouts,  mushrooms, or asparagus would work just fine instead.

Creamy Keto Soup

32 oz heavy cream

1 1/2 cup water or broth

6 oz cream cheese

1 cup shredded white cheddar

1 tsp minced garlic or 1/8 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

1/8 tsp cayenne pepper powder (optional)

Heat all ingredients in medium saucepan over low heat, stirring nearly constantly. Add additional seasonings to taste after about 20 minutes and all ingredients have melted and mixed well.

Add 1 – 1 1/2 cups of frozen chopped spinach or other veggie of choice. Most veggies will do best if sautéed or parboiled prior to adding to creamed mixture.

Heat thoroughly over low heat with frequent stirring; total cook time for my batch was about 45 minutes.  You can cook over low heat for a longer period of time, but remember that heavy cream will reduce down over time, creating a thicker Soup. Serve.
Makes approx 2 quarts of Soup, unless you cook it down to thicken it more. Keeps well for several days in the fridge. I also think it tastes even better the next day!!

This creamy soup base is totally awesome for cooler fall days! Let us see your version; post pics of your Creamy Keto Soup on our Facebook page.

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KetoNurses’ Biscuits & Gravy

Biscuits & Gravy with Chopped Steak
Biscuits & Gravy with Chopped Steak


1/3 cup almond flour

¾ cup grated mozzarella cheese

1 Tbsp coconut flour

½ tsp baking powder

½ tsp xanthan gum

1 egg

2 ½ Tbsp melted butter

Pre-heat oven to 350.

Mix all ingredients together in small bowl. I use a fork for easy mixing.

Shape into 4 evenly-sized balls and place on parchment-lined baking pan.

Bake for 10-12 minutes.  Watch bottoms carefully – the bottoms will brown much faster than tops; tops will NOT brown much at all & will still be done.


¼ – ½ pound sugar-free sausage (or leftover steak, chicken, or chops from a recent supper – my fave)

2 Tbsp. grass-fed butter (optional)

½ cup heavy cream

Black pepper to taste

While biscuits bake:

Brown ¼ – ½ pound of sugar-free sausage in skillet and remove from pan. Do NOT drain fats off.

If using leftover meat, you will need the butter for heating/browning it.

In same skillet as above, and after removing cooked meat, add 3 Tbsp grass-fed butter & allow to melt over low or medium-low heat. Butter should NOT sizzle, but just melt.

Pour ½ cup heavy cream into melted butter; using whisk, stir pretty constantly.  Add pepper to taste.  Simmer and stir for about 3-5 minutes, until cream just begins to thicken.

Add the previously cooked/heated meat and stir in.

Serve over open baked biscuits.