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February 4, 2019

Brown Butter Mushroom Soup Recipe

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This creamy mushroom soup recipe is made with brown butter and sage for delicious rich flavor. So easy to make, with only 5 ingredients, it’s a perfect keto soup recipe for those chilly days.

Keto Mushroom Soup in a brown bowl with sliced mushrooms in behind.

This Keto Brown Butter Mushroom Soup Recipe was first published in December 2012. But it’s such a lovely and easy soup, I decided it needed a little update. I’ve even included a video to show you just how easy it is to make homemade cream of mushroom soup.

I’ve got to be honest here. Making your own cream of mushroom soup is so easy, I honestly don’t know why anyone would use store-bought. It takes less than 20 minutes to make and it’s so much more flavorful. Not to mention healthy!

Let’s do a little comparison, shall we?

There are many commercial brands of cream of mushroom soup out there. I won’t like, the ingredients are little scary. Or a lot scary, depending on the brand. Most of them are mad with things like soybean oil, wheat flour, and MSG. Even the so-called healthier, organic brands have additives like rice flour.

Low carb Cream of Mushroom Soup - overhead shot with a spoon

Okay, I have to ask: why the flour, people? A blended mushroom soup like this one needs no extra thickeners. The mushrooms themselves thicken it sufficiently.

Step away from the canned soup, people! And make my simple keto mushroom soup recipe instead. It takes only 5 ingredients: Butter, mushrooms, sage or thyme, broth, and cream.

That’s it! And I guarantee you that the flavor is far superior to that of anything from a can or a carton.

Watch my video to see how easy it is to make healthy mushroom soup at home!

How to make Cream of Mushroom Soup

Sauté the mushrooms. This is a critical first step and helps deepen the umami of the mushrooms. And there is something absolutely magical about the combination of melted butter and browned mushrooms.

My recipe takes this one step further and browns the butter first. Browned butter has a rich caramel flavor that is spectacular in both sweet and savory dishes.

Add the broth. You can use chicken broth, beef broth, or veggie broth here. If using store bought, look for broth with 1g of carbs or less. I find that store bought chicken broth usually has fewer carbs than beef or veggie. But if you can make your own, even better!

I recently bought some mushroom broth recently and it surprisingly has only 1g of carbs per serving. I have yet to try it but it would probably be great in this soup as well.

Bring to a simmer. You don’t have to cook the mushrooms in the broth for very long, but simmering for 5 minutes or so helps the mushroom flavor intensify.

Easy mushroom soup recipe

Blend it up. I like to transfer mine to my big blender, but you can use a food processor or an immersion blender here as well. Make sure to blend until it’s all creamy smooth. If you want to save a few of the browned mushroom slices for the top, it makes a beautiful presentation that way.

Add the cream. It can’t be cream of mushroom soup without cream! Or at least some creamy liquid. I suppose coconut milk would work too, if you are trying to cut back on dairy.

Return the pureed soup to the pot before adding the cream and then return to low heat and warm through.

And you’re done! Can you believe how easy it is to make homemade cream of mushroom soup? Why on earth would you ever buy it again???

Low Carb Cream of Mushroom Soup

More Delicious Keto Mushroom Recipes

Cauliflower Risotto with Mushrooms

Tenderloin Steak with Mushroom Garlic Butter

Pork Medallions with Creamy Rosemary Mushrooms

Spinach and Mushroom Omelet Muffins

Mushroom and Gruyere Smothered Chicken

Mushroom Mini Pizzas

Want another great way to use the wonderful flavours of browned butter and sage? Check out these Butternut Squash Noodles from Boulder Locavore.

 

This recipe is also featured in The Everyday Ketogenic Kitchen cookbook.

The Best Ketogenic Cookbook!

5 from 19 votes
Brown Butter Mushroom Soup Recipe
Print
Brown Butter Mushroom Soup Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Easy cream of mushroom soup with browned butter and sage. Low carb and keto-friendly and so much better than anything from a can!

Course: Soup
Cuisine: American
Keyword: cream of mushroom soup, mushroom soup recipe
Servings: 6 servings
Calories: 198 kcal
Ingredients
  • 6 tbsp butter (113.5g)
  • 2 tbsp fresh sage chopped
  • 1 lb mushrooms sliced
  • 4 cups vegetable or chicken broth
  • Salt and pepper to taste
  • 1/2 cup heavy cream
US Customary - Metric
Instructions
  1. In a large pot, heat butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes. Add sage and cook one minute more.
  2. Add mushrooms and stir to coat, then saute until mushrooms are tender and lightly browned, 4 to 5 minutes.
  3. Stir in stock and bring to a simmer. Cook 4 to 5 minutes more.
  4. Transfer to food processor or blender (in batches, if your processor is not large enough). Blend until smooth.
  5. Return to pot and stir in cream. Serve immediately.
Nutrition Facts
Brown Butter Mushroom Soup Recipe
Amount Per Serving (1 cup)
Calories 198 Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Carbohydrates 4.6g2%
Fiber 0.6g2%
Protein 4.6g9%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Gluten Free, Low Carb, Soups, Chilis & Stews Tagged With: browned butter, mushrooms, sage

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Jeanette says

    December 14, 2012 at 8:48 am

    Sounds like had lots of fun trying out your new food processor. Mine isn’t as big as that, but I know there are times I wish I had a bigger one. Your soup by the way looks perfect for this chilly day.

    Reply
  2. Brian @ A Thought For Food says

    December 14, 2012 at 10:44 am

    I think our husbands would get along. E loves looking at all the goodies I get… taking each piece of a food processor or blender and making sure all the pieces are in order.

    So, yeah… brown butter in the soup? Amazing. You have me very very excited by this.

    Reply
    • Carolyn says

      December 14, 2012 at 10:52 am

      We should do dinner sometime!

      Reply
  3. [email protected] says

    December 14, 2012 at 11:07 am

    Carolyn, that is one lovely cup of soup!!

    Reply
  4. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    December 14, 2012 at 11:09 am

    Oh, you’re killing me in every way possible with this! First, I love mushroom soup and yours looks and sounds delicious. Second, I don’t own a single KitchenAid appliance (yet) but I have their stuff all over my Christmas wish list. The stand mixer has always been the big thing I’ve wanted, but now you’re making me want this food processor too. It looks amazing.

    Reply
  5. Sandi DeFalco says

    December 14, 2012 at 11:54 am

    Great review, and yes I love KitchenAid too! I have the stand mixer and also the freezer bowl attachment for making ice cream. Just made some maple flavored ice cream last night, yum! Anyway, mushroom soup (homemade) is one of my favorites and I can’t wait to try this one. A lot of times when I saute mushrooms, I add Merlot wine, and the flavor of the mushrooms after the wine has cooked off is awesome. I also add some red pepper flakes, double good! I’ll restrain myself from adding my extras to the mushrooms, and try the recipe as is. Maybe next time I might kick it up a bit! 2 carbs sounds good to me!

    Reply
  6. [email protected] says

    December 14, 2012 at 2:24 pm

    I love KitchenAid anything! And that soup has “dinner” written all over it! Looks so so good!

    Reply
  7. Sandi B. says

    December 14, 2012 at 5:57 pm

    Shared on Facebook… a bunch of us were just discussing needing a gluten free mushroom soup for Green Bean casserole 🙂

    Reply
  8. Eric says

    December 15, 2012 at 12:45 am

    Wow! I, too, am an appliance junkie, and now have yet another kitchen appliance to wish I had (hello kitchen aid food processor, let me introduce you to Vita Mix blender on my wish list). You got me with the adjustable slicing function… how great is that? Love, love, love mushroom soup, too, especially with a tot of dry sherry in it. Do you use ordinary white button mushrooms or a mix of different varieties?

    Reply
  9. Katharine says

    December 15, 2012 at 7:49 am

    YUM! I’m going to try this soup! (I made the sausage/kale soup from your cookbook and it was great, btw….ate it with a parmesan/almond flour muffin everyday for lunch for a week!). And that kitchen-aid food processor looks awesome. I have my mom’s old cuisinart and it’s still working quite well. But I do drool over these new appliances!

    Reply
  10. Gail @ Faithfulness farm says

    December 15, 2012 at 9:05 am

    This sounds wonderful Carolyn — adding it to my burdening *to-try* pile 🙂

    Christmas Blessings!
    Gail

    Reply
  11. Georgia @ The Comfort of Cooking says

    December 16, 2012 at 12:07 pm

    Thanks for sharing this delish looking soup and your review, Carolyn! Both sound fantastic!

    Reply
  12. [email protected] says

    December 19, 2012 at 12:55 pm

    First of all- I’ve been reading on my Google Reader for too long- your new (to me) blog design is lovely!

    Love this soup as well!! I’m reviewing the same food processor next month so I’m glad to know you love it 🙂

    Reply
  13. Kiersten @ Oh My Veggies says

    December 19, 2012 at 3:49 pm

    I am so so SO making this. Mushroom soup is one of my favorite wintertime comfort foods and the idea of adding brown butter to it is making my stomach rumbly. I want it now!

    Reply
  14. Amanda says

    January 9, 2014 at 4:52 pm

    What can you use if you don’t want to use heavy cream? coconut milk?

    sincerely,
    new to the plant based/gluten free/low carb lifestyle

    Reply
    • Carolyn says

      January 9, 2014 at 8:03 pm

      Sure, coconut milk would work.

      Reply
  15. Dawnab says

    March 18, 2014 at 10:49 pm

    Made this tonight, I may have caught hubby’s cold and wanted comfort food. He actually finished it for me while I rested.
    Garnished with a little butter, sour cream and Tabasco. Lovely! Would be great with some chicken chunks to give it a protein. I plan on having it for lunch tomorrow, such a versatile recipe I will use often, thank you.

    Reply
    • Carolyn says

      March 19, 2014 at 7:46 am

      It’s a good one!

      Reply
  16. Neurotic Chef says

    April 2, 2014 at 12:47 am

    Hi I am making this soup recipe for dinner today as it is a chilly, rainy day. It looks delicious and I love mushrooms but not enough to have six cups of mushroom soup in one sitting. How freezer friendly is this recipe? Can I freeze it without the cream and then stir in the cream after reheating? Will the consistency of the soup change when I freeze it?

    Reply
    • Carolyn says

      April 2, 2014 at 8:02 pm

      I haven’t tried freezing it but I think you’re on the right track…freeze the soup minus the cream and then add after rewarming.

      Reply
  17. Jane says

    July 30, 2014 at 2:15 pm

    I just made this. WOW! I’ve grown up with a Polish mom who rocks mushroom soup, but dare I say that this is…better? Simply amazing. Added an onion while sautéing the mushrooms (like Mom). Just amazing!!!!

    Reply
    • Carolyn says

      July 30, 2014 at 2:22 pm

      That’s a wonderful compliment, thank you!

      Reply
  18. Sevysia says

    January 27, 2015 at 9:57 pm

    Just tried this tonight, first time I’ve ever made mushroom soup, wow! I added chicken and onions to the recipe and didn’t have any sage so used dried basil instead. Came out fantastic! Thank you for yet another great low carb recipe!

    Reply
    • Carolyn says

      January 28, 2015 at 9:30 am

      Sounds great!

      Reply
  19. Anna P says

    October 25, 2015 at 2:06 pm

    This soup was pretty good, but I thought it needed something acidic, so I added fresh lemon juice and it was perfect.

    Reply
  20. Michele says

    November 27, 2015 at 8:21 pm

    I make this all the time its so easy and very VERY yummy!! my boyfriend request it all the time. Thanks for the recipe

    Reply
  21. Michele says

    November 29, 2015 at 10:55 pm

    I just made this and it was very good. I doubled it but only added 6 cups of chicken stock to keep it thick. I also got a lot of liquid from the doubled mushrooms and cooked it down for about 15-20 minutes to get the mushrooms to brown before adding the stock. Lastly, I added a little truffle salt and a tiny bit of sweet Marsala wine for flavor. It was great and I will definitely make it again.

    Reply
  22. Cammi Lewis says

    December 27, 2015 at 1:59 pm

    This is my all time favorite soup. Thank you!

    Reply
  23. Amy says

    March 14, 2016 at 6:04 pm

    I have the exact processor! Same color and everything! Love it and love your recipes!

    Reply
    • Carolyn says

      March 14, 2016 at 10:18 pm

      we’re processor twins!

      Reply
  24. kaleki says

    December 20, 2016 at 6:35 am

    Thanks for the soup recipe! It is easy and quick and in the words of my twelvr year old son “that’s amazing!”. P.S. now I am green for a new kitchen gadget! Adjustable slicing thickness!!!!

    Reply
  25. stacy varon says

    October 3, 2017 at 11:40 am

    This looks great and I have everything to make it at home! I can’t eat 6 cups of soup, will it reheat well? Can I make and freeze it next time I get a deal on mushrooms?

    Reply
    • Carolyn says

      October 3, 2017 at 12:32 pm

      Hmmm, I’ve never tried freezing it. But I think it would be okay. You can always make a half-batch too!

      Reply
  26. Cindy Mitchell says

    October 11, 2017 at 8:08 am

    Can this be frozen? Being single I like to make ahead and freeze for later

    Reply
    • Carolyn says

      October 11, 2017 at 11:37 am

      I can’t see why not!

      Reply
  27. Becky says

    January 5, 2018 at 4:50 pm

    Hi, just wondering if you know the calories, protein and fat information for this recipe?
    It looks delish, but I may need to bulk it out with more fat to make it as substantial as possible.

    Reply
  28. Helen Burkshire says

    March 14, 2018 at 8:25 pm

    5 stars
    I don’t have a food processor, can I use an immersion blender?

    Reply
    • Carolyn says

      March 15, 2018 at 8:18 am

      Yes, that should work.

      Reply
  29. Kathleen Weishaar says

    October 8, 2018 at 5:57 pm

    Wish I’d thought to use my immersion blender. Not having a food processor (& having reduced the recipe by two thirds) I figured it’d be fine to use my heavy duty Black&Decker blender for the ‘smoothing’ part, never imagining it would *explode*! ‘Shoved the lid right off the top! Then, to make matters worse, brilliant me took *two more* explosions to decide the blender just wasn’t the right tool for the job. And, naturally, today was the day I chose to wear my favorite designer white t-shirt. And an hour later, I’m still cleaning bits of mushroom from nooks & crannies I didn’t even know existed in my kitchen. On the bright side, what little remained in the blender was quite tasty (netted about a 1/2 cup I think). I’m keeping the shirt on ’til hubs gets home. If *this* doesn’t convince him that we need that lovely KitchenAid food processor, I don’t know what will!

    Reply
    • Carolyn says

      October 8, 2018 at 6:39 pm

      Oh dear! Listen, two good tips when blending soups. Do it in batches if it’s more than a few cups and always cover the top with a kitchen towel and then hold it firmly on.

      Reply
  30. Nancy, met you in Atlanta😃 says

    February 5, 2019 at 10:39 am

    I made a batch last night, and here you post the recipe this morning! Great minds think alike..😘😘😘😘😘😂😃❤️👍🏻

    Reply
    • Carolyn says

      February 5, 2019 at 12:34 pm

      🙂 The recipe was already on my site but it was an old one and in need of an update! Glad you like it!

      Reply
      • Nancy says

        February 5, 2019 at 8:05 pm

        I know, I have it bookmarked in my Favorites😃❤️

        Reply
  31. Lubna Hector says

    February 5, 2019 at 1:52 pm

    5 stars
    I just made this soup, it is amazing!

    Reply
  32. Steph says

    February 14, 2019 at 1:03 pm

    My husband loves mushrooms and he couldn’t stop talking about how delicious it was. Thanks!!

    Reply
  33. Jessica says

    February 14, 2019 at 2:11 pm

    5 stars
    So yummy! Thank you!

    Reply
  34. Allyson Zea says

    February 14, 2019 at 2:19 pm

    5 stars
    I love mushroom soup and this looks SOOOOO good!

    Reply
  35. Sommer says

    February 14, 2019 at 6:55 pm

    5 stars
    I make this all winter long!

    Reply
  36. Heather says

    February 15, 2019 at 7:54 am

    Hi Carolyn! I have a question about the butter: salted or unsalted? Thank you!

    Reply
  37. Taylor says

    February 16, 2019 at 11:10 am

    5 stars
    Looks so comforting! Yum!

    Reply
  38. amy says

    April 3, 2019 at 6:32 pm

    5 stars
    Made this with fresh thyme instead of sage, Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend, and topped it with truffle oil. Best. soup. ever.

    Reply
  39. Karen Callen says

    April 30, 2019 at 4:59 pm

    5 stars
    Love love love this soup. . I love the brown butter with the sage the flavor is amazing the only thing I do different is that I use about 2 lbs of mushrooms. I save about 1/4 pound unprocessed. I wish I could use saltines but the extra mushrooms will have to substitute. I got this recipe from her cookbook and I use it all the time. I have low carb/ keto cook books that I rarely use but this my go to for everything and I’m never disappointed. I don’t worry about extra carbs per serving with more mushrooms because the soup is so rich that I can’t eat very much of it at one time. Thank you for sharing your great recipes!

    Reply
    • Carolyn says

      April 30, 2019 at 9:04 pm

      So happy you like it!

      Reply
  40. Elita from L.A. says

    August 24, 2019 at 1:21 am

    5 stars
    I love this soup, not only is it delicious and satisfyingly umami, but it’s super easy to make and the kids even love it! Thank you =)

    Reply
  41. Natalie says

    September 11, 2019 at 12:00 pm

    This soup is perfect! It will be on our weekly rotation. Thank you 🙂

    Reply
  42. Dennylynn says

    September 30, 2019 at 5:11 pm

    Why would you want to blend up the mushrooms? I can see a little but but chunks of mushrooms would be better

    Reply
    • Carolyn says

      September 30, 2019 at 10:06 pm

      Cream of mushroom soup is typically a blended recipe but you are welcome to leave yours chunky if you wish.

      Reply
  43. Valerie says

    November 16, 2019 at 2:54 pm

    5 stars
    Found your recipe after searching for a keto cream of mushroom soup recipe. It was perfect! I used a box of low-sodium veggie broth from Trader Joe’s because I do not mix meat and dairy products and added four diced shiitake mushrooms at the end with the cream to give some texture. I needed about 1/2 tsp. salt for the whole recipe. Finally, I was able to use the immersion blender (carefully) to make it a true one pot meal. This is one I will return to often during the winter!

    Reply
    • Carolyn says

      November 16, 2019 at 5:26 pm

      Glad it worked out well!

      Reply
  44. GAIL GOEBEL says

    November 20, 2019 at 6:13 pm

    This is delicious!!! Can you freeze it?

    Reply
    • Carolyn says

      November 20, 2019 at 10:07 pm

      With the cream, I would be afraid it would separate during freezing.

      Reply
  45. Daniela says

    December 27, 2019 at 2:45 pm

    What could I use instead of sage? Would fresh rosemary work?

    Reply
    • Carolyn says

      December 27, 2019 at 3:48 pm

      Thyme or rosemary would be fine but sage is delicious.

      Reply
  46. Anna says

    February 10, 2020 at 6:38 pm

    I am dying to try this recipe and am wondering: do you think I could substitute cream cheese for the heavy cream? For a bit of added thickness? Thanks!

    Reply
    • Carolyn says

      February 10, 2020 at 6:40 pm

      Sure! I recommend putting the cc in a blender and pouring the hot soup over to get it really well blended in.

      Reply
  47. Deb Williams says

    March 2, 2020 at 8:01 pm

    5 stars
    Easy, quick preparation, and absotootly yummy! Thanks so much for your creativity!

    Reply
  48. Kathryn Lichner says

    March 22, 2020 at 3:39 pm

    5 stars
    This was the most delicious bowl of mushroom soup I’ve ever tasted. Mine didn’t look like yours, it was much darker, but the fragrance and the taste was out of this world. (I love mushrooms!) I have a few more bowls left and I’m looking forward to having them soon! Thank you for the recipe!

    Reply
  49. Kimberly says

    April 7, 2020 at 1:37 pm

    5 stars
    Omg, omg this soup tasted amazing

    Reply
  50. Kathy Cooke says

    October 14, 2020 at 11:25 pm

    5 stars
    Wow! I used 9 tbsp salted butter, 1.5 lbs baby bella mushrooms, chicken broth, 2 tbsps thyme, 3 scoops collagen, and a whole can of coconut milk. I also chopped a small onion and a few ribs of celery and added those in shortly before the mushrooms just to work in some extra veg. This is fantastic! Great for fall. An immersion blender makes things much easier.

    Reply
  51. Carmel Maldonado says

    November 4, 2020 at 7:48 pm

    5 stars
    I made this for dinner tonight. Absolutely delicious recipe. 😋
    Thank you, Carolyn.

    Reply
  52. Cynthia Parker says

    November 9, 2020 at 7:09 pm

    5 stars
    This is the first recipe that I have tried from your website and it is absolutely delicious. Looking forward to trying lots more!

    Reply
  53. Dave says

    November 18, 2020 at 8:58 pm

    5 stars
    Boom! This is a winner!
    Easy – Check!
    Tasty – Check!
    Quick – Check
    So Easy you look like a master chef – triple check!

    Thanks for sharing.

    Reply
  54. Lisa ODonnell says

    January 10, 2021 at 12:16 pm

    5 stars
    This was such an incredible soup- as good as our local cafe. I’ve been trying to perfect a recipe for cream of mushroom and I’m laughing at how simple this was to make! I am glad I wasn’t deterred by the fact that I didn’t have sage- I just omitted and simply seasoned it with s&p. (I’m sure the addition of the sage must be amazing too- will add it to my shopping list for next time). The truffle oil makes ALL the difference – it takes this soup up to fancy restaurant standard. Shared with 3 other people who commented “this soup is the bomb” and “please make this again”. Thanks for sharing your recipe!

    Reply
    • Lisa ODonnell says

      January 10, 2021 at 12:21 pm

      5 stars
      To clarify from my previous comment…
      … a drizzle of truffle oil when serving this soup takes it to fancy restaurant standards. Not necessary but if you haven’t tried it before, please do, it’s amazing…

      Reply
      • Carolyn says

        January 10, 2021 at 4:25 pm

        Sounds good to me!

        Reply

Trackbacks

  1. Brown Butter Mushroom Soup Recipe | All Day I Dream About Food | ForkItBoard says:
    December 17, 2012 at 5:51 pm

    […] Brown Butter Mushroom Soup […]

    Reply
  2. 10 More Best Low Carb Soup Recipes from Pinterest says:
    November 29, 2014 at 4:38 pm

    […] 9.) Brown Butter Mushroom Soup […]

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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