Super Freaking Good Low-Carb Beef Stroganoff

Now that I’ve made this recipe twice and have further perfected it, I figured it’s “decent” enough to share with the world. I’ve made quite a few different stroganoffs, and have kinda mixed a bunch of different recipes together into something more “my own.”

So the back story behind this is that I really freaking love beef stroganoff. The creamy, beefy goodness just calls to me. And though typically served with egg noodles, I’m honestly just as satisfied having this with zoodles. Most of the low carb versions of this seem a little boring as they don’t typically include cream cheese, which I think really gets rid of a lot of the flavor. Yes, it makes it higher in fat… but with low carb foods, the goal is for low carb content and high fat and protein generally. With only about 5 net carbs and 20g of protein per serving, it’s serving it’s purpose. My stroganoff is not super thick, so if you serve it with zoodles, they soak up some of the extra moisture. I’ve also got this labeled as “6 servings” but honestly, that’s just a guesstimate. You can just times the nutritional info (which is approximate based on MyFitnessPal’s recipe creator) by 6 to get the facts of the entire dish and go from there. I’m also going to be honest and say that the seasoning measurements are also kinda a guesstimate. I’m not a huge fan of wasting the tiny measuring utensils, so I just kinda throw things in. You can add more or less depending on your tastes.


  • 2 tbsp butter
  • 2 spoonfuls minced garlic
  • 1 lb lean ground beef
  • 8 oz fresh baby bella mushrooms
  • 1/4 cup white cooking wine (you can use water or more broth if you don’t have any)
  • 1/4c beef broth
  • 1 tsp parsley
  • 1 tbsp minced onion
  • 1 tsp onion powder
  • 1 tsp beef bouillon powder
  • 1 1/4 cup sour cream
  • 4 oz cream cheese
  • salt and pepper to taste


  1. Melt half the butter in a pan over medium heat with the minced garlic.
  2. Add ground beef and salt and pepper to taste. Cook until brown.
  3. In another pan, melt the other half of the butter. Add the mushrooms, wine, and broth, and cook until the mushrooms are soft. Add in parsley, minced onion, onion powder, and bouillon.
  4. Remove pan from heat and add in sour cream and cream cheese. Stir until the mixture is smooth and there are no more lumps of cream cheese.
  5. Return the pan to low heat and mix in the ground beef mixture.
  6. Serve over zoodles or another low carb noodle!


Freakin’ Peanut Butter Cups

I haven’t done any recipe posts yet, mostly because I haven’t actually written down any of the ones I’ve come up with myself. I’m the type of cook who rarely uses measuring cups, and just kinda “pours” stuff in. I know this isn’t too typical of someone who’s trying to maintain a healthy lifestyle, but I’m not a measurer – of carbs, fat, calories, etc. I know what is “low-carb” and I can tell when I’m adding too much. I’m just good at eyeing things I guess. But for the most part, I’m just trying to keep in stock the lower carb ingredients, and am avoiding using products like real flour and sugar. I know that this way, I’ll be lowering my carb intake by itself. And the weight is coming off, and I’m feeling better in so many ways that I know it’s working, and I’m obviously helping to heal my body by making these adjustments.

But anyway, sometimes I do follow recipes. Few have really worked so well for me that I didn’t have to make any adjustments and liked the recipe 100% the way it was listed – one of these recipes is for one of my all time favorite sweets – Peanut Butter Cups! A friend of mine turned me onto this blog, All Day I Dream About Food. I’ve made a few of the creator’s recipes, but none has made me so happy as this one – Easy Peanut Butter Cups. She has another Peanut Butter Cup that has the sweet treat look exactly like a Reese’s cup, but this one was easier and tastes JUST LIKE A FREAKING REESE’S CUP!  No, I’m serious. Half of these low-carb treats all have a similar taste to them, and you can tell that they’re “Better For You”. But with these – nope. I’d eat them 5 million times a day. I had one for freakin’ breakfast, and I don’t feel bad about it. And with about 5 net carbs per cup (potentially a little more depending on the types of peanut butter and chocolate you use), I can do that! So here’s the site’s recipe (with a few notes of mine in italics, and clickable ingredients to buy the odd ones on Amazon). Again, this is not mine. All credit goes to All Day I Dream About Food.


  • 1/2 cup peanut butter (I used crunchy peanut butter because it’s all we ever buy, and it worked just fine. You get a little crunch in the cup, which doesn’t bother me at all. If you don’t like this, just use creamy.)
  • 1/4 cup butter (I used salted butter.)
  • 3 ounces Cacao Butter, chopped (It really is key to chop it up semi-finely. It takes forever to melt if you have big chunks.)
  • 1/3 cup powdered Swerve Sweetener (I normally don’t use Swerve because it’s semi expensive, but I think it really made a difference in this recipe.)
  • 1/2 tsp vanilla extract
  • 4 ounces sugar-free dark chocolate (I used this 85% Dark Chocolate instead which tastes pretty bitter to me by itself, but amazing with these cupsTheo Classics 85% Dark Chocolate)


  1. Line a 12-cup muffin tin with parchment paper cupcake liners. Alternatively, you can use silicone muffin cups.
  2. Melt the peanut butter, butter, and cacao butter together in a medium saucepan over low heat, stirring until smooth. Stir in the sweetener and vanilla extract until well combined and no lumps remain. (Obviously, if you use the crunchy peanut butter there will be lumps, but just make sure there are only peanut lumps!)
  3. Divide the mixture among the prepared muffin cups and refrigerate until firm, about 1 hour.
    Set a heatproof bowl set over a pan of barely simmering water. Put the chocolate in the bowl and stir until melted and smooth. (You can also melt the chocolate in any other way that you prefer – I did mine partially in the microwave, stirring it at 30 second intervals).
  4. Drizzle about 1 teaspoon over each peanut butter cup and spread to the edges. Return the cups to the refrigerator until set, another 10 to 15 minutes.
  5. Store in the refrigerator. Keeps for up to a week.

The listed nutritional facts are using the ingredients that I mentioned (the 85% dark chocolate, mainly).

This recipe makes 12 cups. I think next time I’m going to use the mini muffin tins instead, and potentially put chocolate on the bottom and the top. But I’m definitely going to make these all the time because they are just soooo fantastic!

Thanks again to All Day I Dream About Food!