• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Low Carb Maven
  • About
  • Start Keto
    • Low Carb Diet Beginners Guide
    • How To Start A Low Carb Diet In 3 Easy Steps!
    • Low Carb Keto Food List
    • How to set yourself up for success on your new Keto Diet (free printable)
    • The beginners guide to Keto meal planning (+ a free healthy meal planner!)
    • Best Low Carb Sweetener: The Best Sweeteners & How to Choose Them
    • U.S. to Metric Baking Chart
  • Recipe Index
  • Amazon Shop
Home ยป Low Carb Swedish Meatballs

Low Carb Swedish Meatballs

By Kim Hardesty

Pin4.8K
Share1.3K

Low Carb Swedish Meatballs are great as a ketogenic appetizer or served as a meal over zucchini noodles or cauliflower rice. This recipe is gluten-free and delicious.

Jump to Recipe Print Recipe
Low Carb Swedish Meatballs - great as an appetizer or a meal served over zoodles! | lowcarb, gluten-free, keto, thm | LowCarbMaven.com

So, these were supposed to be Mexican Meatballs.

Surprise!!!

What happened? Well….

A few weeks ago I saw an appealing recipe in a magazine for a Mexican meatball dinner. I thought with a tweak or two it would make a great party appetizer. Two things went wrong with that recipe:

  • First, I added too much salt to the meatballs. Like waaaaayyyy too much salt! (I was interrupted 1o too many times by my children. It happens.)
  • Second, the sauce for the meatballs had an Italian flavor while the meatballs were more zesty in flavor. It was a case of International Flavor Conflict – and way too much salt.
Low Carb Swedish Meatballs - great as an appetizer or a meal served over zoodles! | lowcarb, gluten-free, keto, thm | LowCarbMaven.com

Next, I decided to start with our favorite hamburger recipe and add a few extra ingredients. When I finished cooking the meatballs on the stove, I removed them and began preparing a simple pan-sauce.  BTW, I always cook my meatballs in a frying pan because:

  1. It takes less time in the pan than in the oven (unless you have hundreds or very large meatballs)
  2. I like the caramelization that occurs on the outside of the meatballs (it’s pretty & tasty)
  3. I use the flavor left in the pan for great pan-sauces (brown bits equals super flavor)

The meatballs were fantastic and my family flipped! But I didn’t know what to call them.

The name Swedish Meatballs popped into my head. So, I promptly looked at some recipes for this oldie-but-goodie appetizer…

Low Carb Swedish Meatballs - great as an appetizer or a meal served over zoodles! | lowcarb, gluten-free, keto, thm | LowCarbMaven.com

I found that Swedish Meatballs have been around since at least the 1920’s. Traditionally served with a brown gravy, my recipe serves them with a cream sauce flavored with caramelized pan drippings and beef broth.

Alton Brown, of the Food TV Network, shares a recipe for Swedish meatballs calling for about 4 cups of gravy.  I used his measurements for the allspice and nutmeg in the recipe below. His four cups of gravy would no doubt be great for keeping the meatballs sauced and warm in a crock pot for gatherings.

My sauce measures at around 1 1/2 – 2 cups for the 60 meatballs. As a dinner for 8, I would thicken the sauce a bit more and serve over steamed zucchini noodles or cauliflower rice.

*A reader mentioned that sautรฉing mushrooms and adding it to the gravy would be wonderful for a dinner option. I agree!

Other great appetizers: Feta Spinach Artichoke Dip, Spinach Artichoke Stuffed Mushrooms

As an appetizer these Low Carb Swedish Meatballs are 2 net carbs per 4 meatballs.

[This recipe and post may contain affiliate links. Purchasing through a link may result in my earning a small consideration at no expense to you.]

Low Carb Swedish Meatballs - great as an appetizer or a meal served over zoodles! | lowcarb, gluten-free, keto, thm | LowCarbMaven.com

Low Carb Swedish Meatballs

Low Carb Swedish Meatballs are great as a ketogenic appetizer or served as a meal over zucchini noodles or cauliflower rice. This recipe is gluten-free and delicious.
4.91 from 22 votes
Print Pin Rate
Course: Appetizer, Dinner
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 15 people
Calories: 294kcal
Author: lowcarbmaven.com

Ingredients

Meatballs

  • 2 pounds lean ground beef
  • 2 large eggs
  • 4 ounces onion, minced and sauteed until soft
  • 1/4 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Montreal Steak Seasoning
  • 1 tablespoon Low carb brown sugar or your favorite sweetener
  • 1 teaspoon pure ground chipotle pepper seasoning
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 2 tablespoons olive oil divided

Gravy

  • 4 ounces cream cheese
  • 1 1/2 cups unsalted beef broth
  • 1 cup heavy cream
  • 2 tablespoons Brandy
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • garnish with chopped parsley

Instructions

  • Meatballs: In a large frying pan, heat two teaspoons of oil over medium-high heat until hot. Add the minced onions and saute until soft.
  • Put all of the ingredients for the meatballs into a large bowl and mix with a hand mixer until completely combined and light and fluffy.
  • Using a tablespoon measure, scoop the meatball mixture, roll into a ball and place onto a foil lined sheet pan. I like to keep my hands oiled so the meatballs don't stick to my hands. Two tablespoons of oil in a small bowl is plenty. By measuring carefully, you should get about 60 meatballs.
  • In the same pan in which the onions were sauteed, heat about 2 teaspoons of oil over medium high heat. Add half of the meatballs turning each one three times, at about 2 minutes per side.
  • Remove the meatballs to the sheet pan; lift up half of the foil and place them on the clean sheet pan. Add the rest of the oil to the saute pan and cook the remaining half of the meatballs. Remove the meatballs to the sheet pan. Turn off the heat under the saute pan.
  • Cream Sauce: Heat the cream cheese in the microwave for 1 minute. Pour the 2 tablespoons of brandy and 1/4 cup of the beef broth into the pan, turning the heat to medium high. Scrape up all of the brown bits on the bottom and sides of the pan. Add the cream cheese and break it up and try to melt it as best as you can. Add the cream and stir. Put the sauce from the pan into a blender and add the rest of the beef broth. Blend until smooth and add it back to the pan. Add the Worcestershire sauce and Dijon Mustard. Simmer the sauce until it reduces and thickens to your liking, 5 - 10 minutes. Adjust seasoning. Garnish with chopped parsley.
  • Use a looser sauce for appetizers (like in a crock pot) and a thicker sauce for dinner. 

Notes

Makes 60 meatballs. Serving size is 4 meatballs each for an appetizer.
If serving as an entree with the sauce (6 meatballs)
Cal: 440, Fat: 38, Carbohydrates: 3, Fiber: trace, Protein: 20
*I suggest serving over steamed zucchini noodles or cauliflower rice since the meal is so calorie dense.
Nutrition Facts
Low Carb Swedish Meatballs
Amount Per Serving
Calories 294 Calories from Fat 225
% Daily Value*
Fat 25g38%
Carbohydrates 2g1%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 294kcal | Carbohydrates: 2g | Protein: 13g | Fat: 25g
Low carb Italian meatballs in Marinara sauce and sprinkled with parsley in a white scalloped dish with a sauced spoon in a place where a meatball once sat.

Mom’s Low Carb Italian Style Meatballs

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

Pin4.8K
Share1.3K

Filed Under: Appetizers, Beef, Dinner, Ground Beef

FREE EMAIL BONUS

How to Love Your Low Carb Keto Diet

Secrets, tips & recipes to keep you on track!

Previous Post: « Keto Fathead Pizza With Sausage, Ricotta and Kale
Next Post: Creamy Cauliflower Hummus (Keto, Paleo) »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Loretta

    December 11, 2020 at 7:03 am

    Will this sauce hold up in a slo cooker for a few hours

    Reply
    • Kim Hardesty

      December 11, 2020 at 7:59 am

      Hi Loretta, I have’t tried it. Are you cooking these in a crock pot or cooking in a pan then keeping them in a slow cooker for guests? If it’s the later, then you might add a beaten egg yolk to the sauce and cook gently until it thickens. If it becomes too thick, thin with water or cream. When you have the consistency you like, add the meatballs and sauce to the crock pot. The egg yolk should keep the integrity of the sauce, preventing it from separating. -Kim

      Reply
  2. Maureen

    September 22, 2020 at 10:24 am

    These are absolutely delicious and well worth the effort. Making them for the 2nd time tonight. I am only cooking for 2 so there are leftovers for tomorrow as well. Winning!!

    Reply
  3. Nick T.

    May 11, 2020 at 5:47 pm

    Love the flavor, had a couple hiccups first time around and took a lot longer, but should be able to make it fairly quickly next time. They are very good.

    Reply
  4. Stephanie

    January 30, 2020 at 9:21 am

    Do you think it would be okay to pre-form the meatballs a few hours earlier and store them in the refrigerator?

    Reply
    • Kim Hardesty

      January 30, 2020 at 10:58 am

      Sure. That would be fine. It may affect cooking time just a little. -Kim

      Reply
  5. Lisa DeVogel

    January 14, 2020 at 8:01 pm

    This was delicious!! I enjoyed mine as is, my 17year old and his gf had theirs over pasta. Recipe was easy – definitely making again. Two thumbs up all around!

    Reply
  6. Karen K

    December 29, 2019 at 7:48 am

    Doubled recipe: 1 lb veal, 1 lbs ground chicken thighs, 2 lbs ground beef. EXCELLENT!
    I have to say, trying to sub bread into meatballs, just lead to hard balls. This recipe did not require that. I subbed the brandy in the gravy with pickle juice which gave a nice zing and authentic taste to the gravy. Also, I skipped the chipotle pepper in favor familiar flavors or nutmeg and pepper. Over all, people loved it and didn’t complain about “low carb” alterations.

    Reply
  7. Maribeth Kennedy

    December 9, 2019 at 5:09 pm

    My picky husband & two tweens ranked this dish a 9.5! Thank you!

    Reply
  8. Katarina

    October 2, 2019 at 4:48 pm

    This recipe looks delish! I’m planning on trying it tonight, however is there any way to completely substitute the alcohol or can I just remove it completely? Person I’m making it for has a severe allergy to alcohol in general, and we haven’t tested if cooked alcohol causes a reaction.

    Thanks in advance!

    Reply
    • Kim

      October 2, 2019 at 8:40 pm

      Sure, leave it out. -Kim

      Reply
  9. Tina

    September 16, 2019 at 4:10 pm

    I only have cherry flavored and plum flavored brandy. Will these be too overpowering g do you think?

    Reply
    • Kim

      September 16, 2019 at 6:38 pm

      I wouldn’t use the fruit flavored brandy, Tina. -Kim

      Reply
  10. Sara

    May 27, 2019 at 7:38 pm

    I made it with ground turkey and it was delicious and so easy!

    Reply
  11. TIna

    March 21, 2019 at 10:24 pm

    Not the right seasonings to call this a Swedish Meatball. The flavor of Swedish Meatballs comes from Nutmeg and Allspice. There isn’t any Chipotle Pepper at all in Swedish meatballs.

    Reply
  12. Allyson

    February 9, 2019 at 7:34 am

    A very tasty meatball and nice gravy! We Enjoyed your version of this classic. Thanks for sharing it!

    Reply
  13. Maggie

    January 12, 2019 at 5:39 am

    The sauce was really good- the brandy adds a lot. I used 1/2 pork, and omitted the chipotle for a more authentic “Swedish” flavor. I did find I needed to thicken the sauce a bit, I used about 2 teaspoons of arrowroot powder. Thanks for the recipe!!

    Reply
  14. Hanifia

    December 26, 2018 at 12:30 am

    I love Swedish meatballs! This sounds like a really great way to eat it too!

    Reply
  15. Darlene

    December 21, 2018 at 3:24 pm

    Can these be made a day before and warmed in a crockpot the day of?

    Reply
    • Kim

      December 22, 2018 at 5:53 pm

      Hi Darlene, I have not tried that. Two thoughts are running through my mind… One, you may need to increase the sauce a bit for that. Two, the sauce may separate if it’s kept too long in the crock pot. I believe that I microwaved leftovers for the family the next day, but I haven’t made them as an appetizer yet. -Kim

      Reply
  16. Jamie

    November 8, 2018 at 8:42 am

    Oops, I forgot to add one thing to my previous comment. I didnโ€™t have brandy, so I subbed Marsala wine. It turned out to be a great substitution. I just thought this little tip might help someone else who may not have brandy on hand. Thanks!

    Reply
    • Kim

      November 8, 2018 at 3:48 pm

      Smart thinking, Jamie! -Kim

      Reply
  17. Jamie

    November 8, 2018 at 8:40 am

    Hi Kim! I just made your Swedish Meatballs last night alongside a Spinach Gratin recipe from Ina Garten that I adapted to be low carb. I just have to say that they were the BEST Swedish Meatballs I have ever had! Our whole family loved them. My only regret is not doubling the recipe. Thanks so much for yet another fantastic recipe!

    Reply
    • Kim

      November 8, 2018 at 3:49 pm

      What a great sounding dinner combination, Jamie. I’ll have to look for her recipe. Thanks so much for coming back to share your thoughts. Have a wonderful weekend. -Kim

      Reply
  18. Kathleen

    October 18, 2018 at 7:59 am

    I also don’t want to go out and buy a bottle of brandy just for this recipe, but I have some brandy extract. How can I make that work?

    Reply
    • Kim

      October 18, 2018 at 11:11 am

      Hi Kathleen. I understand completely. Just a thought for the future though, I have a bottle of brandy, dry vermouth, and dry sherry. I only use them for cooking and think of them as flavor and not a base for drinks. The bottles last me years and are there when I need them. Having said that I understand that some people can not or wish not to have alcohol in the home. I only use extract for baking and do not think they would perform well in a dish like this. Make sure to get the meatballs nice and brown so you have enough flavor. Enjoy the recipe. -Kim

      Reply
  19. peggy

    June 27, 2018 at 10:22 pm

    This was very good! I used 3 lbs. of hamburger. I added one large clove of chopped garlic, garlic powder, & onion powder to the meatballs. Also, I used a small amount of southern style red pepper/garlic seasoning and a big pinch of cayene pepper in place of the chipolte pepper. In the sauce, I used two tbls. worcesterchire sauce, black velvet bourbon instead of brandy, and all I had was a brown gravy powder mix you just add water to. I believe it was like 3 carbs per tbls., and I used 4 tbls. total. It all worked out wonderful… with just enough sauce… which I had to thin down with water to a consistency that was like gravy. I did not need to add any salt or pepper to the sauce. I did not saute onions nor blend in a blender, just kneaded it well. I put meatballs on a cookie sheet with foil, brushed tops with oil, baked for 25-30 min. We had 4 adults eating, and ended up with 6 meatballs leftover and just enough sauce for leftovers tomorrow.

    Reply
    • Kim

      June 28, 2018 at 2:49 pm

      Wow! I love how you used my recipe as inspiration for creating a totally new one. I love seeing creativity in the kitchen, Peggy. Now I have to tease you a little… Is the rating based on my recipe as written or are you rating your recipe? Lol. Sorry, I got a chuckle out of that one! Thank you for sharing your recipe with us. -Kim

      Reply
  20. Michelle Calicchio

    May 9, 2018 at 5:45 pm

    These were so good! My whole family loved them. IKEA Swedish meatballs are the โ€œgold standard โ€œ for my kids and they said these were better!

    Reply
    • Kim

      May 9, 2018 at 6:23 pm

      HI Michelle. I’m thrilled the kids liked these meatballs. I have never had an IKEA meatball, so I am glad they measure up. Thanks so much for taking the time to leave a comment letting me know. Enjoy your evening. -Kim

      Reply
  21. Brandy

    February 1, 2018 at 6:33 am

    These sound amazing! Can i switch out the heavy cream in the meatballs themselves to avoid the dairy? Canned coconut milk maybe? What does the cream bring to the party mixed into the meat?

    Reply
    • Kim

      February 1, 2018 at 11:19 am

      Hi Brandy, yes, use coconut milk. The cream replaces the milk that usually soaks the bread crumbs, helps the mixture mix better and fat carries flavor. Enjoy the recipe. -Kim

      Reply
  22. Dani

    January 22, 2018 at 3:18 pm

    These sound amazing! Have you made or had feedback from making these with game meats? I have a LOT of ground venison and wanted to try a Swedish meatball, but my husband and I are trying to cut some carbs. Any reccomendations or alterations since the meat is extremely lean?

    Reply
    • Kim

      January 23, 2018 at 9:44 am

      Ooooh. I bet venison would be good! I don’t have access to it. I might add a couple tablespoons of olive oil, avocado oil, or bacon grease to help with the leaness of the meat. I would make sure to brown them well in the pan, because that is where the flavor comes from. I would love to hear how they turn out. -Kim

      Reply
  23. Beth R

    January 18, 2018 at 11:50 am

    I tried this recipe using an Instant Pot, which was dumb because it was my first time using one and I probably should have made some adjustments to the recipe. The meatballs were delicious, but the sauce separated and wasn’t very appealing. Totally user error on my part. I will definitely try this again using traditional methods outlined in the recipe. But, if you happen to have any advice on making it work in an Instant Pot could you share? I put the raw meatballs and sauce (prepared per recipe) in the Instant Pot and cooked on Manual, Low Pressure, for 10 minutes.

    Reply
    • Kim

      January 18, 2018 at 12:03 pm

      Hi Beth. I do not have an instant pot nor have I ever used one. I’m sorry I can not advise. I know that crock pots MAKE liquid so that you have to reduce the amount or liquid or the sauce will be flavorless. Because this sauce does not have a thickener like flour, I would expect it to separate in the instant pot as you said. I think the pressure and heat would be too great. Also, you miss out on all of the flavor that browning the meatballs creates – the dish depends upon it. I think you will be surprised how rich adn flavorful the meatballs are when you brown them well and scrape up the brown bits. Enjoy the recipe. -Kim

      Reply
    • Pattycakes

      February 1, 2018 at 6:07 pm

      I have a Instant Pot. Try putting the meatballs in the pot with just the seasonings and beef broth. When done do your quick release and then after it has cooled about 5 minutes add the cream cheese and heavy cream. What happens was these two dairy products c an not handle the heat. They separate when heated too high or fast. Hope this helps.

      Reply
  24. Jo

    October 22, 2017 at 5:01 am

    I was looking at the nutrition of the meatballs and sauce (by the way was delicious!!) I noticed that the calories (serving of 4) per meatball is 73 but if you eat 6 of them the calories per (serving of 6) per meatball is 91. I would have thought it would have been 73 calories times 6. Help as I love these!

    Reply
    • Kim

      October 22, 2017 at 3:24 pm

      Hello, Jo. I’m glad you like the recipe. I’m not sure what happened there. I found my recipe and made the corrections per 6 meatballs. Thank you for letting me know there was an error. Have a wonderful evening and enjoy the meatballs. -Kim

      Reply
  25. Fiona

    October 18, 2017 at 5:38 am

    Has anyone frozen part of the recipe? How was it once thawed?

    Reply
    • Kim

      October 18, 2017 at 5:59 pm

      Fiona, these will freeze, but I think the sauce will probably separate. -Kim

      Reply
  26. Amber

    June 18, 2017 at 6:35 pm

    Just made this recipe and it was delicious. Didn’t need to blend the sauce, however. There were some little burnt ends in the sauce leftover from the meat, but that didn’t bother me. Tasted just like the “real thing” and was super easy. Served it with mashed cauliflower.

    Reply
    • Kim

      June 18, 2017 at 9:12 pm

      Super. I’m glad you liked the recipe, Amber. I bet it was great with mashed cauliflower. Thanks for taking the time to leave a comment. Have a wonderful week -Kim

      Reply
  27. Wendy

    May 30, 2017 at 7:44 pm

    Well Kim, I finally made these meatballs and now I have a problem. Where do I hide the leftovers so my family can’t find them and I get them all? Do you even consider these things when you write a recipe? No. No you don’t. Help a girl out, will ya?!

    Reply
    • Kim

      May 30, 2017 at 8:18 pm

      Wendy! They are so good. I have the same problem! Put the leftovers in a tupperware bowl WAAAY back in the refrigerator because, if your family is like mine, they won’t move what’s in front to see what’s in the back! Lol. You get the award for the cutest post of the day. Have a great week! -Kim

      Reply
      • Cyndi

        December 18, 2017 at 8:01 pm

        Hide them under the vegetables in the crisper! Works every time!

        Reply
    • Kim

      May 30, 2017 at 8:18 pm

      Wendy! They are so good. I have the same problem! Put the leftovers in a tupperware bowl WAAAY back in the refrigerator because, if your family is like mine, they won’t move what’s in front to see what’s in the back! Lol. You get the award for the cutest post of the day. Have a great week! -Kim

      Reply
  28. Kelly

    March 4, 2017 at 7:55 am

    Hi! We’ve made these twice, and love them! I’m about to make them for a potluck, so thinking I might double the gravy. Do you think it would be. Enter to make these a day early or the day of? Planning to make them just as the recipe says, but then serving in a crock pot. Thanks!!

    Reply
    • Kim

      March 4, 2017 at 1:33 pm

      Hi Kelly. I’m sorry I didn’t get to you earlier. I would probably make them the day before and make sure that the sauce is a tiny bit thinner but still flavorful. Have fun at the pot luck. -Kim

      Reply
    • Kim

      March 4, 2017 at 1:34 pm

      Hi Kelly. Where at my manners. Thanks so much for the compliments and I’m so happy you like the recipe. Enjoy your weekend. -Kim

      Reply
  29. Linda

    February 5, 2017 at 10:53 am

    Hi, I am making the meatballs now. Do you drain all the fat from the meatballs before you make the sauce?

    Reply
    • Kim

      February 5, 2017 at 11:46 am

      I’m sorry I didn’t get back to you earlier, Linda, I was out with my family. You can pour off the fat but leave the brown bits in the pan because it it where the flavor comes from. -Kim

      Reply
  30. Rose

    August 13, 2016 at 9:03 pm

    Yummers! I am gonna have to give this recipe a try. These sound and look simply delicious!

    Reply
    • Kim

      August 13, 2016 at 9:07 pm

      Thanks, Rose. I hope you enjoy them. Have a great night. -Kim

      Reply
  31. Deb K

    August 3, 2016 at 1:47 am

    Any suggestions for brandy substitute? I have no problem cooking with alcohol, but I don’t really want to buy a bottle of brandy just for this recipe. I have red wine if you think that would do.

    Reply
    • Kim

      August 3, 2016 at 8:47 am

      Hi Deb, great question. I don’t blame you. I don’t drink so my alcohol sits on top of my fridge for years as I use a little here and a little there! I try to get the smallest bottles I can find! Lol. I wouldn’t sub red wine but white wine, burbon, dry vermouth, or whiskey may work. It won’t taste quite the same, but would work. The brandy is just adding a really nice sophisticated flavor to the sauce (nothing crucial) and I love using it in pan sauces with cream. It turns regular sauteed chicken into something amazing when added to the sauce. Just something to think about when you’re out and about…. Let me know what you used and how you liked it with the sub. If it’s a success I’ll add it to the post. Thanks so much for your question and have a great day! -Kim

      Reply
  32. Dominic

    February 2, 2016 at 3:21 pm

    Yum. I can’t wait to try these! I also want to go to IKEA, now.

    Reply
    • Kim

      February 2, 2016 at 4:09 pm

      Thanks Dominic! That’s funny. So many people have mentioned IKEA and Swedish Meatballs…? I haven’t been to an IKEA in almost 20 years!

      Reply

Primary Sidebar

Welcome!

Hi, I'm Kim. I love coffee, steak, and love to bake. Are you looking for great Low Carb, Keto recipes that taste like the real thing? You're in the right place! Sign up for my NEWSLETTER and never miss a post!


Follow Keto Diet App Blog - get it for free

Footer

As featured on: The Feed Feed, Men's Health, Bulletproof, Huffpost, Health, Delish, Brit + Co, County Living, BuzzFeed, The Diabetes Council, BuzzFeed, Greatist, Shape, Parade, Women's Health, Keto Summit

INFORMATION

Terms and Privacy
About
Contact
Low Carb Maven is a participant in the Amazon Services LLC Associates Program, an affiliate program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Copyright © 2023 Low Carb Maven on the Foodie Pro Theme