Category: Recipes

Description: A hearty and satisfying soup that brings all the flavors of a bacon cheeseburger to your bowl. This low-carb soup is perfect for those craving the taste of a cheeseburger without the bun, featuring extra crispy bacon and topped with crunchy fried onions.

Ingredients:

• 1.5 lbs ground beef
• 8 slices bacon, diced into small pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 (14.5 oz) can diced tomatoes, drained
• 1/4 cup pickles, finely chopped
• 2 tbsp mustard (yellow or Dijon)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Optional: 1/4 tsp xanthan gum for thickening

For garnish:

• Additional shredded cheese
• Chopped fresh parsley
• Sliced green onions
• 1 cup French fried onions

Equipment:

• Instant Pot
• Large skillet (for bacon and beef)
• Cutting board and knife
• Measuring cups and spoons
• Cheese grater

Preparation Time:

• Prep: 15 minutes
• Cook: 25 minutes (including pressure build-up and release)
• Total: 40 minutes

Servings: 6 servings

Instructions:

1. In a large skillet, cook the diced bacon over medium heat for 12-15 minutes until EXTRA crispy, stirring frequently. Bacon should be very dark but not burnt. Remove with a slotted spoon and set aside on paper towels, leaving the bacon fat in the skillet.
2. In the same skillet with the bacon fat, cook the ground beef until browned, breaking it up as it cooks (about 5-7 minutes). Add the diced onion during the last few minutes of cooking.
3. Add minced garlic to the skillet and cook for another 30 seconds until fragrant.
4. Transfer the beef mixture to the Instant Pot. Add beef broth, diced tomatoes, mustard, Worcestershire sauce, garlic powder, and onion powder. Stir well.
5. Secure the lid, set valve to ‘SEALING’, and select ‘PRESSURE COOK’ (or ‘MANUAL’) on HIGH for 5 minutes.
6. Once cooking is complete, allow for a 5-minute natural release, then carefully do a quick release of remaining pressure.
7. Open lid and switch to ‘SAUTÉ’ mode (low setting if available).
8. Stir in heavy cream, shredded cheese, chopped pickles, and half of the extra crispy bacon. Stir until cheese is melted.
9. If using xanthan gum, sprinkle over the surface and whisk in thoroughly.
10. Cancel ‘SAUTÉ’ mode once desired thickness is reached.
11. Taste and adjust seasoning with salt and pepper as needed.
12. Serve hot, garnished with remaining extra crispy bacon, French fried onions, additional shredded cheese, chopped parsley, and sliced green onions.

Notes:

• For a spicier version, add some diced jalapeños or a dash of hot sauce
• You can substitute ground turkey for the beef if preferred
• This soup can be stored in an airtight container in the refrigerator for up to 3 days
• When reheating, you may need to add a little broth or water to thin it out as it will thicken when cooled
• Add French fried onions just before eating to maintain their crunch
• Bacon must be extra crispy for best results – take your time with this step
• The bacon fat adds essential flavor to the ground beef, don’t discard it

When you transition to a low-carb lifestyle, one of the biggest challenges is helping your kids adjust to new versions of their favorite foods. In our house, my son was particularly attached to mac and cheese – you know, that bright orange comfort food that comes in the familiar blue box. But our family’s commitment to healthier eating meant finding a better way to satisfy those cheesy cravings.

That’s where this rich and creamy low-carb cheese sauce comes in. It’s become our secret weapon for transforming simple vegetables into crave-worthy meals that my son actually looks forward to eating. Pour it over cauliflower, zucchini noodles, or any low-carb pasta alternative, and you’ve got a family-friendly dish that feels like a treat while staying true to your nutritional goals.

What makes this sauce special isn’t just its adaptability – it’s the blend of four different cheeses and carefully chosen seasonings that create depth of flavor you just can’t get from processed alternatives. The Dijon mustard adds a subtle tang that enhances the cheese, while the garlic and onion powders bring warmth and complexity.

Mac & Cheese Sauce

Description

A rich, creamy, and cheesy sauce perfect for low-carb “mac and cheese” dishes. This sauce can be poured over your choice of low-carb noodles or vegetables.

Ingredients

• 2 cups heavy cream
• 8 oz cream cheese, softened and cubed
• 4 cups shredded cheddar cheese
• 1 cup grated Parmesan cheese
• 2 tsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp white pepper
• Salt to taste

Equipment

• Large saucepan
• Whisk
• Measuring cups and spoons

Preparation Time

• Prep: 5 minutes
• Cook: 15 minutes
• Total: 20 minutes

Servings

8 servings

Instructions

1. In a large saucepan over medium heat, pour in the heavy cream.
2. Add the cubed cream cheese and whisk until the cream cheese is fully melted and incorporated.
3. Gradually add the shredded cheddar cheese, whisking constantly until smooth.
4. Stir in the grated Parmesan cheese until melted.
5. Add Dijon mustard, garlic powder, onion powder, and white pepper. Whisk to combine.
6. Taste and add salt if needed.
7. Simmer on low heat for 5 minutes, stirring occasionally, until the sauce reaches your desired thickness.
8. Remove from heat and let stand for 5 minutes before serving. The sauce will continue to thicken as it cools.

Notes

• This sauce is designed to be low-carb. Use it with low-carb pasta alternatives like zucchini noodles, shirataki noodles, or homemade keto noodles.
• For a thinner sauce, add more heavy cream. For a thicker sauce, add more cheese or simmer longer.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently over low heat, stirring frequently. You may need to add a splash of cream when reheating.
• For variety, try different cheese combinations like sharp cheddar and Gruyère.
• Add crispy bacon bits or diced jalapeños for extra flavor and texture.