Tag: keto

Keto Spicy Sausage and Cheddar Stuffing

Keto Spicy Sausage and Cheddar Stuffing

  • Servings: 8-10
  • Difficulty: easy
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Meet the new star of your Thanksgiving Day


Ingredients

  • 1 recipe Cheesy Skillet Bread (posted on Monday)
  • 12 ounces spicy Italian sausage (if you don’t like spicy – just use regular italian sausage)
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 2 garlic cloves minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low sodium chicken broth
  • 2 large eggs
  • 1/4 cup heavy cream

Directions

  1. A day or two in advance, make the skillet bread and cube into 1/2 inch pieces. Preheat oven to 200F.
  2. Spread bread cubes on a large baking sheet and bake 2 to 3 hours, until well dried and crisp. Let sit out overnight to continue to dry.
  3. Heat a large skillet over medium heat and add sausage; saute until just cooked through, about 6 minutes, breaking up large chunks with a wooden spoon.
  4. Using a slotted spoon, transfer sausage to a large bowl. Add celery, onion, garlic, sage, salt and pepper to skillet and saute until tender, about 5 minutes. Add to sausage.
  5. Preheat oven to 350F and butter a large 13×9 inch glass baking dish. Add cubed bread to sausage mixture. Add chicken broth and toss to combine.
  6. In a medium bowl, whisk eggs with cream and pour over mixture in bowl. Toss until well combined and transfer to prepared baking dish. Bake 35 minutes, uncovered, until top is crusty and browned.

Recipe Courtesy of All Day I Dream About Food

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Low Carb Pumpkin Pecan Cobbler

Low Carb Pumpkin Pecan Cobbler

Gooey low carb pumpkin pudding cake with a crusty caramelized pecan topping


Ingredients

  • 1-1/2 cup almond flour
  • 1/3 cup Swerve, granular
  • 1/4 cup unflavored protein powder – I use vanilla protein powder and it works just as well
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/4 cup butter, melted
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon vanilla extract
    • Topping
  • 1/2 cup Swerve, Granular
  • 1 teaspoon molasses – I used Grandma’s molasses
  • 1/4 cup chopped pecans
  • 1 cup very hot (almost boiling) water

Directions

  1. Preheat the oven to 350deg F
  2. In a large bowl, whisk together the almond flour, Swerve, protein powder, baking powder, pumpkin pie spice and salt. Stir in the pumpkin puree, melted butter, almond milk and extract.
  3. Spread the batter in a ceramic or glass 8×8 baking dish. Place the baking dish on a rimmed baking sheet.
  4. In a medium bowl, combine the Swerve and molasses. Mix well until the Swerve takes on a brown sugar appearance. Stir in the pecans.
  5. Sprinkle this mixture evenly over top of the batter. Then pour the hot water evenly over everything (do not stir, simply pour it over). Bake 35 to 45 minutes, until the cobbler is golden brown and set in the center.

Recipe Courtesy of Swerve.

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Keto Broccoli Salad

Keto Broccoli Salad

  • Servings: 8-10
  • Difficulty: easy
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Tasty and healthy all at the same time


Ingredients

  • 24 ounce raw Broccoli Florets
  • 1 cup Bacon, chopped
  • 1/4 large Red Onion, chopped
  • 1 cup avocado Mayo (or similar)
  • 1 cup peanuts (or macadamia nuts)
  • 1/4 cup Lakanto Monkfruit sweetener
  • 1 Tablespoon apple cider vinegar

Directions

  1. Separate the Broccoli Florets into as small of pieces as possible and place in a large mixing bowl.
  2. In a small mixing bowl combine Avocado Mayo with apple cider vinegar and sweetener and stir for a couple minutes. Some of the sweetener will dissolve, but not all of it right away and that is okay as long as you have it stirred very well.
  3. Sprinkle with bacon, red onion and peanuts onto the broccoli, and scoop in the mayo mixture.
  4. fold the ingredients together for a couple minutes, being careful not to be too rough with the broccoli.
  5. You can serve right away if you prefer your broccoli slad to be crisp and crunchy, or you can cover in plastic wrap or place into an airtight container and store in the refrigerator overnight and serve the next day. This should keep well in the refrigerator for at least 2 days this way.
Recipe Courtesy of Keto-Daily.

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Cheesy Skillet Bread

Cheesy Skillet Bread

  • Servings: 10
  • Difficulty: easy
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Easy low carb skillet bread with a wonderful crust of cheddar cheese.


Ingredients

  • 1 tablespoon butter for the skillet
  • 2 cups almond flour
  • 1/2 cup flax seed meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cup shredded Cheddar cheese divided
  • 3 large eggs lightly beaten
  • 1/2 cup butter melted
  • 3/4 cup almond milk

Directions

  1. Preheat oven to 425F. Add 1 tablespoon butter to a 10-inch oven-proof skillet and place in oven.
  2. In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese.
  3. Stir in the eggs, melted butter and almond milk until thoroughly combined.
  4. Remove hot skillet from oven (remember to put on your oven mitts) and swirl butter to coat sides.
  5. Pour batter into pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar.
  6. Bake 160 to 20 minutes, or until btowned around the edges and set through the middle. Cheese on top should be nicely browned.
  7. Remove and let cool 15 minutes.

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Mashed Cauliflower

Mashed Cauliflower

  • Servings: 6-8
  • Difficulty: easy
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Tastes just like mashed potatoes


Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1/2 cup shredded Swiss cheese
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 2 to 3 tablespoons whole milk or almond milk

Directions

  1. In a large saucepan, bring 1 inch of water to a boil. Add cauliflower; cook, covered, 8-12 minutes or until very tender. Drain.
  2. Mash cauliflower, adding cheese, butter, seasonings and enough milk to reach desired consistency.

Recipe Courtesy of Tasteofhome.com

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Are you Ready for Thanksgiving?

Wow where has this year gone to? It is already Thanksgiving week. I am so thankful for my life, my kids, my grand daughter, parents that are still here to celebrate with us and family.

What are you thankful for? Comment back to me with what you are thankful for. I’m also thankful that I have a great home to live in, a vehicle that runs well and gets me back and forth to work and all the traveling that I do. For the ability to travel. As you read this I will be visiting my son in Idaho for the week. I can’t wait to see him. Normally I only get to see him once a year, if that. This year I will get to see him twice. I think this is going to have to be my new normal.

I have put together a little Thanksgiving Recipe Booklet for you all to enjoy complete with Turkey and dressing and even pumpkin for desert. I will post recipes everyday this week til Thursday to give you those recipes to enjoy. Try all of them or try any of them. I think you will agree with me, these are awesome recipes and most of your guests wouldn’t know they are all keto.

HAPPY THANKSGIVING!!

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