Brina’s Keto / Low Carb Kitchen

02/14/2026

Happy Valentine’s Day! 💜

02/13/2026

SLOW COOKER KETO CORNED BEEF CABBAGE

Keto / Low Carb - I have not tried This one yet. Will be over the weekend.

INGREDIENTS:

3 lb corned beef brisket with spice packet (Wellshire Farms brand is uncured, preservative free and nitrate free)
OR 1 tablespoon homemade spice mix if you don't have a seasoning packet
½ large onion chopped
1 large carrot chopped
3 ribs celery stalks chopped
½ head of green cabbage chopped in quarters
4 cups water or enough to cover brisket

INSTRUCTIONS:

Add corned beef brisket and the spice packet or (1 tablespoon homemade seasoning) to a slow cooker.
Pour 4 cups or enough water over brisket to just cover the whole roast.
Add onions, carrots and celery. Cover and slow cook on low for 6 to 8 hours or on high for 4 to 5 hours.
Add cabbage the last half hour of cooking time, Cover and continue to cook the remaining 30 minutes.
Remove vegetables and cabbage with a slotted spoon from crockpot to drain excess liquid.
Remove corned beef and slice against the grain.

ENJOY!

Serves 8, Serving Size: 6 ounces of beef and ⅓ cup the cabbage. 3 Net Carbs per serving.

02/13/2026

Will you be going out to eat over the weekend? On keto? Eating Out on Keto? YES, You Can!!! 💜

You do NOT have to hide at home to stay on track.

You do NOT have to “start over Monday.”

And you definitely don’t have to feel awkward ordering what works for your body.

Here are my simple go-to tips when I eat out:

✨ Protein First. Always.
Steak, grilled chicken, salmon, burgers (no bun), shrimp - build your meal around protein.

✨ Swap, Don’t Skip!
Fries ➝ Side salad or get a big one!
Rice ➝ Extra veggies
Bread ➝ More butter 😉

Most restaurants are happy to swap.

✨ Ask for Sauce on the Side.
Hidden sugars love sauces. Control it yourself.

✨ Say No to the Bread Basket.
Out of sight, out of mind. I promise it gets easier. I don’t miss it if I don’t see it.

✨ Don’t Fear Fat.
Add avocado, olive oil, butter. Fat keeps you satisfied and steady.

✨ Hydrate Smart.
Water, unsweetened iced tea, sparkling water.
If I’m having a drink - a mojito without the simple syrup or a glass of Dry red wine is my go to.

And here’s the truth…

Keto isn’t about perfection.
It’s about making the BEST choice available in the moment.

Consistency > perfection.

You can enjoy dinner out AND stay aligned with your goals.

That’s balance. That’s confidence. That’s sustainable. 💜

What do you usually ord when you go out?

02/12/2026

Good Thursday morning! Hope your day starts good and just keeps getting better! 💜

02/12/2026

Keto Cheeseburger Casserole with Bacon

This is great to meal prep and freeze some or fave another night. It makes 12 servings.

Ingredients

▢ 2 pounds ground beef
▢ 2 cloves large garlic
▢ ½ teaspoon onion powder
▢ 1 pound no sugar bacon cooked and chopped
▢ 6 eggs
▢ 1 can tomato paste 6 ounces
▢ 1 cup heavy cream
▢ ½ teaspoon salt
▢ ¼ teaspoon ground pepper
▢ 12 ounces grated cheddar cheese divided

Instructions

Chop and cook bacon in a cast-iron skillet until crispy. Drain the bacon grease and set aside.
Brown ground beef with garlic and onion powder over medium high heat.
Drain excess grease, then spread beef on the bottom of a cast-iron skillet.
Stir bacon pieces into cooked beef.
In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
Stir 8 ounces grated cheese into egg mixture.
Pour egg mixture over beef and bacon.
Top with remaining 4 ounces of grated cheese.
Bake at 350°F for 30-35 minutes or until golden brown on top.

Notes

If you want a less eggy casserole, reduce eggs and add more beef. Mushrooms, onions, and pickles are great add-ins!
Leftovers can be frozen for up to 6 months. It keeps in the refrigerator for at least 5 days.

Add some jalapeños and pepper jack with some diced tomatoes for a Southwest casserole.

Nutrition:
Serving: 1Piece | Calories: 577 | Carbohydrates: 5g | Protein: 28g | Fat: 49g

02/11/2026

Low Carb Coconut Cream Pie

Ingredients:
CRUST
▢ 6 tbsp Coconut flour
▢ 4 tbsp butter, melted
▢ 2 tbsp Low Carb Sugar Substitute
▢ 1 large Egg

FILLING
▢ 13.66 oz coconut milk, refrigerated
▢ 1/2 cup Heavy Whipping Cream
▢ 1/2 cup Low Carb Sugar Substitute
▢ 2 large eggs
▢ 3 tbsp Coconut flour
▢ 20 drops Liquid Stevia
▢ 1 tsp vanilla extract
▢ 1/2 cup unsweetened coconut flakes

TOPPING
▢ 1/2 cup Heavy Whipping Cream
▢ 20 drops Liquid Stevia
▢ 1/4 cup unsweetened coconut flakes

Instructions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
Make the crust: Combine the coconut flour and powdered erythritol in medium sized bowl.
Add the melted butter and combine. Add the egg and combine using a spatula.
The crust should come together as a dough. Transfer dough to a 8 inch spring form pan and flatten it out to cover the bottom of the pan evenly.

Poke several holes in the crust with a fork and place on the lined baking sheet. On the other half of the baking sheet place the 3/4 cup of unsweetened coconut flakes to toast (used in filling and topping).

Place the baking sheet in the oven and bake for 15 minutes. At the 5 point mark remove the flakes and set aside in a bowl – they should have browned – and place the crust back in the oven for the remaining 10 minutes.

Set the crust aside to cool and lower the oven temp to 300 degrees.
Make the filling: In a large bowl combine the coconut cream of an entire can (13.66 oz), heavy cream, vanilla extract, liquid stevia and powdered erythritol. Combine using a hand mixer.
Add the eggs, coconut flour and 1/2 cup of the toasted coconut flakes and combine once more.
Grease the sides of the spring form pan (we like to use coconut oil spray) with the cooled crust and poor the filling onto the crust.
Bake for 70 minutes.
Let the pie cool for 30 minutes and then place in the fridge for 1 hour to set.
Make the topping: Whip the heavy cream into stiff peaks.
Add the stevia and combine. Place in the fridge alongside the pie.
Make the pie: Top the chilled pie with the heavy cream topping and spread evenly. Top the cream with the remaining (1/4 cup) toasted coconut flakes and gently press into the cream.
Refrigerate for another hour prior to serving.

ENJOY!

Coconut Milk Tip: Place the coconut milk can in the freezer for 5 minutes prior to using in the filling. This will separate the hardened cream from the liquid. The liquid contains all of the sugars.

notes
Net Carbs: 3.6g
Nutrition Facts
Amount Per Serving, makes 8 servings
Calories 324
Fat 30g
Carbohydrates 7.2g
Fiber 3.6g
Protein 4g

02/11/2026

Keto Orange Chicken Recipe

So much cleaner and healthier than take out!

Ingredients:
CHICKEN
▢ 1 1/2 lbs chicken breast
▢ 1 cup Pork Rinds
▢ 1/2 cup Coconut flour
▢ 2 tablespoons MCT Oil Powder (optional)
▢ 1 tsp black pepper
▢ 1 tsp Pink Himalayan Salt
▢ Coconut Oil (For Cooking)

SAUCE
▢ 1 medium orange
▢ 2 cloves garlic, peeled
▢ 1/2 inch fresh ginger, peeled
▢ 2 tbsp coconut oil
▢ 2 tbsp Low Carb Sugar Substitute

Instructions:
Fry Chicken: Combine the pork rinds, coconut flour, and black pepper (and optionally mct oil powder) in a blender or food processor and pulse until it has made a fine powder. Shake this mix out into a medium bowl.
Pat your chicken breasts dry and then cut them into small cubes about ½ inch pieces. Sprinkle with salt and set aside.
Add oil for frying into the large skillet, about 2 tablespoons. Toss a handful of chicken cubes in the pork rind mix, shake off excess and add then into the skillet. Make sure the pieces aren’t crowding the skillet, you will have to cook them in batches. Cook for 2-3 minutes or until browned then use tongs to turn them over and cook another 3 minutes, until amber brown.
Remove from the skillet and place on a paper towel lined plate. Add in the next batch of chicken and repeat until all of the chicken is done.

Make the sauce: Heat a small sauce pot over medium high heat. Add coconut oil and erythritol to the small sauce pot and stir to combine.
Using a zester, zest the whole orange (should yield about 1 tablespoon), and the garlic cloves and ginger into a small bowl and set aside. Cut the orange in half.
Once the sweetener has dissolved, lower the heat to medium and add in the orange zest mix, then squeeze half the orange juice into the sauce pot as well. Stir well and let it come to a simmer, let it simmer while you finish cooking the chicken. Stir it occasionally. Once it is thick and glaze-like remove it from the heat.
Transfer the chicken to a serving platter or bowl. Pour the orange glaze all over it, sprinkle with sesame seeds, if desired and enjoy!

This is great over greens or cauliflower rice!

notes
Net Carbs: 1g
Nutrition Facts
Amount Per Serving, Makes 6 Servings
Calories 335
Fat 22.4g
Carbohydrates 4.6g
Fiber 3.6g
Protein 26.4g

02/10/2026

Cheesy Bacon Ranch Chicken

INGREDIENTS:
4 slices thick-cut bacon
4 boneless skinless chicken breasts (about 1 3/4 lbs.)
Salt
Freshly ground black pepper
2 tsp. ranch seasoning
1 1/2 c. shredded mozzarella
Chopped chives, for garnish

DIRECTIONS:
In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel-lined plate. Drain all but 2 tablespoons of bacon fat from the skillet.
Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and, cook until golden and just cooked through, about 6 minutes per side.
Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes.
Crumble and sprinkle bacon and chives on top before serving.

ENJOY!

02/09/2026

Good Monday Morning!! Let’s slay the day and make it our own! 💜

02/09/2026

Pepperoni Pizza Zucchini Muffins - Keto / LowCarb

Ingredients:
▢ 1 medium zucchini
▢ 2 large eggs
▢ 1/4 cup Shredded mozzarella cheese
▢ 1/4 cup Shredded Cheddar Cheese
▢ 1 oz sun dried tomatoes
▢ 8 slices pepperoni
▢ 3 tbsp Coconut flour
▢ 1/4 tsp Baking powder
▢ 1/2 tsp Oregano
▢ 1/4 tsp garlic powder
▢ 1/4 tsp Pink Himalayan Salt
▢ 1/8 tsp black pepper

Instructions:
Grate zucchini into a bowl and remove any excess liquid in the bottom of the bowl from the zucchini. Add the eggs and combine.
TIP: You can also squeeze out the liquid from the zucchini with your hands for a less densely moist muffin!
Chop up the sun dried tomatoes and pepperoni and add them to the zucchini along with all the seasonings and cheese. Combine well.
Add coconut flour and baking powder and combine.
Grease a muffin tin and scoop some of the mixture into each muffin tin, filling it to the rim. Sprinkle with additional cheese.
Bake at 400 for 20-22 minutes. Allow to cool for 15 minutes and enjoy!
Store in sealable container for up to 5 days.

notes
Net Carbs: 3.7g

Nutrition:
Calories 101.5
Fat 6.2g
Carbohydrates 6g
Fiber 2.3g
Protein 6.2g

02/08/2026

Apple Pork Chops | Bacon and Apple Cider Vinegar Sauce!

Ingredients:
▢ 16 oz Pork Loin Chops, Boneless (two 8oz pork loins)
▢ 1/2 cup apple cider vinegar
▢ 2 tbsp Butter
▢ 1 tbsp ghee
▢ 1 slice bacon, chopped
▢ 1/6 medium white onion(minced)
▢ 1 inch ginger, grated
▢ 1/2 tsp ground cinnamon
▢ 35 drops Liquid Stevia
▢ 1/2 tsp Pink Himalayan Salt
▢ 1/4 tsp black pepper

Instructions:
Season the pork chops with salt and pepper and pat them dry.
Heat a pan to medium high heat and add ghee. Once the pan is hot and the ghee is glistening add in the pork chops. After three minutes flip them and allow them to continue to sear for another three minutes. Turn the chops onto their side if there is a strip of fat to crisp it up.
Place the pork chops in a 400 degree oven for 15-20 minutes. Once they are cooked set them aside to rest.
Place the pan that has all the drippings back onto the stove top and scrape up the drippings on medium high heat. Add 1 slice of bacon and allow it cook almost fully. Once the bacon is cooked add in the onion and ginger and let it cook down a couple minutes. Season with salt and pepper
Add 1/2 cup apple cider vinegar to the pan along with the liquid stevia and cinnamon. Allow it to reduce on high heat until you get a sticky, thick sauce. When sauce is fully reduced, add 2 tbsp of butter and allow the sauce to cook for an additional 2 minutes.

Serve each chop warm with half the sauce on top.

Enjoy!

notes
Net Carbs: 1g


no

02/08/2026