\nElevate your holiday meal with this flavorful and aromatic roasted turkey recipe, featuring a blend of garlic, butter, and fresh herbs. This show-stopping centerpiece is sure to impress your guests.<\/p>\n
The holiday season is just around the corner, and with it comes a plethora of festive feasts and gatherings. For those following a ketogenic diet, this can be a challenge – how to enjoy the flavors and traditions of the holidays while staying low-carb? Fear not! We’ve got you covered with these 20 deliciously low-carb keto holiday recipes that are sure to become new family favorites.<\/p>\n
From savory main courses to sweet treats, our collection features a range of mouth-watering dishes that are perfect for sharing (or not!) at your next holiday gathering. Whether you’re hosting a turkey-filled Thanksgiving or a festive Christmas dinner, these recipes are sure to impress and satisfy even the most discerning palates.<\/p>\n
\nElevate your holiday meal with this flavorful and aromatic roasted turkey recipe, featuring a blend of garlic, butter, and fresh herbs. This show-stopping centerpiece is sure to impress your guests.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 (12-14 pound) whole turkey Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> Approximately 3-3 1\/2 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound fresh green beans, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cauliflower Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes (roasting) + 1 minute (blending)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup almond flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound fresh asparagus, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 oz (340g) fresh or frozen cranberries Instructions:<\/strong><\/p>\n 1. Rinse the cranberries and pick out any stems or debris. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12-15 jalape\u00f1o peppers Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups almond flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 lbs beef pot roast (such as chuck or round) Instructions:<\/strong><\/p>\n 1. Season the pot roast with salt, pepper, thyme, garlic powder, and onion powder. Cooking Time:<\/strong> 8-10 hours (low) or 4-6 hours (high)<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. In a medium-sized bowl, mix together the softened butter and granulated sweetener until well combined. Cooking Time:<\/strong> None (no cooking required)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups almond flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/p>\n – 3 ripe avocados Instructions:<\/p>\n 1. Peel and pit the avocados, then blend them in a food processor until smooth. Cooking Time:<\/strong> 15 minutes (plus chilling time)<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. In a medium-sized bowl, whip the coconut cream until it forms stiff peaks. Cooking Time:<\/strong> None required<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup heavy cream Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine heavy cream, eggs, and sweetener. Whisk until the mixture is smooth. Cooking Time:<\/strong> 5-7 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups almond flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large portobello mushrooms, stems removed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup almond flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cauliflower, broken into florets Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> Approximately 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup heavy cream Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Get ready to indulge in the flavors of the holiday season with these 20 deliciously low-carb keto recipes! From classic comfort foods like roasted turkey and mashed cauliflower, to sweet treats like pecan pie cheesecake and chocolate avocado mousse, there’s something for everyone. Impress your guests with keto versions of traditional dishes like green bean casserole, stuffing, and cranberry sauce, or try new twists like bacon-wrapped jalape\u00f1o poppers and spicy sausage stuffed mushrooms. Whether you’re cooking for a crowd or just want to treat yourself, these festive keto recipes are sure to bring joy to your holiday table.<\/p>\n","protected":false},"excerpt":{"rendered":" The holiday season is just around the corner, and with it comes a plethora of festive feasts and gatherings. For those following a ketogenic diet, this can be a challenge – how to enjoy the flavors and traditions of the holidays while staying low-carb? Fear not! We’ve got you covered with these 20 deliciously low-carb … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":3725,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-4348","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-new-year-recipes"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/4348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=4348"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/4348\/revisions"}],"predecessor-version":[{"id":4349,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/4348\/revisions\/4349"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/3725"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=4348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=4348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=4348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 tablespoons unsalted butter, softened
\n– 4 cloves garlic, minced
\n– 1 tablespoon chopped fresh rosemary
\n– 1 tablespoon chopped fresh thyme
\n– 1 teaspoon salt
\n– 1\/2 teaspoon black pepper<\/p>\n
\n2. Rinse the turkey and pat dry with paper towels.
\n3. In a small bowl, mix together butter, garlic, rosemary, thyme, salt, and pepper.
\n4. Rub the garlic butter mixture all over the turkey, making sure to get some under the skin as well.
\n5. Place the turkey in a roasting pan and put it in the oven.
\n6. Roast for approximately 3-3 1\/2 hours or until the internal temperature reaches 165\u00b0F (74\u00b0C).
\n7. Let the turkey rest for 15-20 minutes before carving and serving.<\/p>\nKeto Green Bean Casserole<\/h2>\n
\nThis creamy casserole is a game-changer for low-carb enthusiasts, featuring green beans, cream cheese, and a crispy breadcrumb topping. Perfect as a side dish or main course.<\/p>\n
\n– 8 ounces cream cheese, softened
\n– 1\/2 cup grated cheddar cheese
\n– 1\/4 cup chopped pecans or walnuts
\n– 1\/4 cup granulated sweetener (such as Swerve or Erythritol)
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 cup unsalted butter, melted
\n– 1\/2 cup crushed pork rinds or keto breadcrumbs<\/p>\n
\n2. Steam green beans until tender.
\n3. In a separate bowl, mix cream cheese, cheddar cheese, sweetener, salt, and pepper.
\n4. Add steamed green beans to the cheese mixture; stir to combine.
\n5. Grease a 9×13-inch baking dish with melted butter.
\n6. Pour in the green bean mixture, followed by the crushed pork rinds or keto breadcrumbs.
\n7. Bake for 25-30 minutes or until golden brown.<\/p>\nCreamy Mashed Cauliflower<\/h2>\n
\nA twist on the classic mashed potato, this creamy cauliflower dish is a delicious and healthy alternative. With a few simple ingredients, you can create a side dish that’s sure to please even the pickiest eaters.<\/p>\n
\n– 2 tablespoons unsalted butter
\n– 1\/4 cup heavy cream
\n– 1 tablespoon grated Parmesan cheese
\n– Salt and pepper to taste<\/p>\n
\n2. Rinse the cauliflower and remove the leaves and stem.
\n3. Cut the cauliflower into florets and toss with butter, salt, and pepper.
\n4. Spread the cauliflower on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
\n5. Allow the cauliflower to cool slightly, then transfer it to a blender or food processor with heavy cream and Parmesan cheese.
\n6. Blend until smooth and creamy, adding more cream if desired.
\n7. Serve hot and enjoy!<\/p>\nCheesy Bacon Brussels Sprouts<\/h2>\n
\nThis recipe is a game-changer for Brussels sprouts haters and lovers alike. By combining the earthy sweetness of roasted Brussels sprouts with the smoky savory flavor of bacon and melted cheese, you’ll be hooked from the first bite.<\/p>\n
\n– 6 slices of bacon, cut into 1-inch pieces
\n– 2 tablespoons olive oil
\n– 1\/2 cup grated cheddar cheese
\n– Salt and pepper to taste<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
\n3. Meanwhile, cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
\n4. In the same skillet, add roasted Brussels sprouts and stir to combine with cooked bacon.
\n5. Top with grated cheddar cheese and return to oven for an additional 2-3 minutes or until melted and bubbly.<\/p>\nLow-Carb Stuffing with Almond Flour<\/h2>\n
\nThis low-carb stuffing recipe is a great alternative to traditional bread-based stuffings, perfect for those following a ketogenic diet or just looking to reduce their carb intake. Made with almond flour and savory herbs, this dish is sure to please even the most discerning palates.<\/p>\n
\n– 1\/2 cup grated Parmesan cheese
\n– 1\/4 cup chopped fresh parsley
\n– 1\/4 cup chopped fresh thyme
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, combine almond flour, Parmesan cheese, parsley, thyme, and garlic.
\n3. Mix well until all ingredients are fully incorporated.
\n4. Add olive oil and mix until the mixture forms a crumbly texture.
\n5. Season with salt and pepper to taste.
\n6. Cook for 20-25 minutes or until lightly browned.<\/p>\nParmesan-Crusted Roasted Asparagus<\/h2>\n
\nElevate your vegetable game with this simple yet impressive recipe, perfect for a quick weeknight dinner or a special occasion.<\/p>\n
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper to taste<\/p>\n
\n2. Line a baking sheet with parchment paper.
\n3. Toss asparagus with olive oil, garlic, salt, and pepper until well coated.
\n4. Spread the asparagus out in a single layer on the prepared baking sheet.
\n5. Sprinkle Parmesan cheese evenly over the asparagus.
\n6. Roast for 12-15 minutes or until tender and caramelized, flipping halfway through.<\/p>\nKeto Cranberry Sauce with Monk Fruit<\/h2>\n
\nElevate your holiday meal with this sugar-free and keto-friendly cranberry sauce, sweetened with monk fruit. This tangy condiment is perfect for topping turkey, pork, or even using as a dip.<\/p>\n
\n– 1\/2 cup (120ml) water
\n– 1\/4 cup (60g) granulated sweetener (such as Swerve or Erythritol)
\n– 2 tablespoons monk fruit sweetener
\n– 1 tablespoon grated orange zest
\n– 1\/4 teaspoon salt<\/p>\n
\n2. In a medium saucepan, combine the cranberries, water, granulated sweetener, and salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the cranberries have popped and the mixture has thickened.
\n3. Stir in the monk fruit sweetener and orange zest. Continue to simmer for an additional 2-3 minutes, or until the sauce has reached your desired consistency.
\n4. Remove from heat and let cool to room temperature.<\/p>\nBacon-Wrapped Jalape\u00f1o Poppers<\/h2>\n
\nThese sweet and spicy bites are perfect for parties, game days, or just a quick snack. Crispy bacon wraps around creamy cheese-filled jalape\u00f1os, delivering a flavor explosion in every bite.<\/p>\n
\n– 6 slices of bacon
\n– 1 cup cream cheese softened
\n– 1\/2 cup shredded cheddar cheese
\n– Optional: chopped cilantro or scallions for garnish<\/p>\n
\n2. Cut the tops off the jalape\u00f1os and carefully remove the seeds and membranes.
\n3. In a bowl, mix together cream cheese and shredded cheddar cheese until smooth.
\n4. Stuff each jalape\u00f1o with about 1 tablespoon of the cheese mixture.
\n5. Wrap each stuffed jalape\u00f1o with a slice of bacon, securing it with a toothpick if needed.
\n6. Place the bacon-wrapped poppers on a baking sheet lined with parchment paper.
\n7. Bake for 15-20 minutes or until the bacon is crispy and golden brown.<\/p>\nRosemary Garlic Butter Dinner Rolls (Keto)<\/h2>\n
\nElevate your dinner game with these flavorful and buttery keto dinner rolls infused with the savory aroma of rosemary and garlic. Perfect for serving alongside roasted meats or as a side dish.<\/p>\n
\n– 1\/4 cup coconut flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon sugar substitute (such as erythritol)
\n– 3 large eggs
\n– 1\/2 cup melted butter, cooled slightly
\n– 2 cloves garlic, minced
\n– 2 tablespoons chopped fresh rosemary leaves
\n– 1 tablespoon granulated sweetener (such as Swerve or Erythritol)<\/p>\n
\n2. In a large bowl, combine almond flour, coconut flour, salt, and sugar substitute.
\n3. Add eggs, melted butter, garlic, rosemary, and sweetener. Mix until a dough forms.
\n4. Turn the dough onto a floured surface and knead for 5-7 minutes, until smooth.
\n5. Form into small balls (about 1 inch in diameter). Place on prepared baking sheet, leaving about 1 inch of space between each roll.
\n6. Bake for 15-20 minutes or until golden brown.<\/p>\nSlow-Cooker Keto Pot Roast<\/h2>\n
\nElevate your comfort food game with this rich and flavorful slow-cooker pot roast recipe, perfect for a low-carb twist on a classic dish.<\/p>\n
\n– 1\/4 cup olive oil
\n– 2 tbsp dried thyme
\n– 1 tsp garlic powder
\n– 1 tsp onion powder
\n– Salt and pepper, to taste
\n– 1 cup beef broth
\n– 1 cup heavy cream<\/p>\n
\n2. Heat the olive oil in a skillet over medium-high heat. Sear the pot roast on all sides until browned, about 2-3 minutes per side.
\n3. Transfer the pot roast to the slow cooker. Add beef broth and heavy cream.
\n4. Cook on low for 8-10 hours or high for 4-6 hours.
\n5. Remove the pot roast from the slow cooker and let it rest for 15 minutes before slicing.<\/p>\nPumpkin Spice Fat Bombs<\/h2>\n
\nGet ready to warm up with the flavors of fall! These bite-sized treats combine the comforting taste of pumpkin spice with a creamy coconut fat bomb.<\/p>\n
\n– 1\/2 cup (120g) coconut oil
\n– 1\/4 cup (60g) unsalted butter, softened
\n– 1\/2 cup (100g) granulated sweetener (such as Swerve or Erythritol)
\n– 1\/4 teaspoon pumpkin pie spice
\n– 1\/4 teaspoon salt
\n– 1 tablespoon heavy cream
\n– 1\/4 cup (30g) shredded coconut, toasted<\/p>\n
\n2. Add in the pumpkin pie spice and salt. Mix until smooth.
\n3. Gradually add in the heavy cream, mixing until a creamy consistency is achieved.
\n4. Pour the mixture into an ice cube tray or mini muffin tin.
\n5. Sprinkle toasted coconut flakes on top of each fat bomb.
\n6. Refrigerate for at least 30 minutes to set.
\n7. Enjoy your Pumpkin Spice Fat Bombs!<\/p>\nKeto Pecan Pie Cheesecake<\/h2>\n
\nCombine the rich flavors of pecan pie and cheesecake in this indulgent low-carb dessert. With a nutty crust and creamy filling, this keto-friendly treat is perfect for special occasions.<\/p>\n
\n– 1\/4 cup granulated sweetener (such as Swerve or Erythritol)
\n– 1\/4 cup melted coconut oil
\n– 12 ounces cream cheese, softened
\n– 3 large eggs
\n– 1\/2 cup heavy cream
\n– 1 teaspoon vanilla extract
\n– 1\/4 cup chopped pecans
\n– 1\/4 cup sugar-free maple syrup (such as Torani)<\/p>\n
\n2. Prepare the crust by mixing almond flour, granulated sweetener, and melted coconut oil in a bowl. Press into a 9-inch springform pan.
\n3. In a separate bowl, beat cream cheese until smooth. Add eggs one at a time, followed by heavy cream and vanilla extract.
\n4. Stir in chopped pecans and sugar-free maple syrup.
\n5. Pour filling over crust and bake for 45-50 minutes or until edges are set.
\n6. Let cool completely before refrigerating overnight.<\/p>\nChocolate Avocado Mousse<\/h2>\n
\nThis decadent dessert combines the creaminess of avocados with the richness of dark chocolate, creating a luxurious treat that’s surprisingly healthy. Perfect for satisfying your sweet tooth without feeling guilty.<\/p>\n
\n– 1\/2 cup unsweetened cocoa powder
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon vanilla extract
\n– 1\/4 teaspoon salt
\n– 1\/2 cup heavy cream or coconut cream
\n– 1\/4 cup melted dark chocolate (at least 70% cocoa)<\/p>\n
\n2. In a separate bowl, whisk together the cocoa powder, sugar, vanilla extract, and salt.
\n3. Add the dry ingredients to the avocado mixture and process until well combined.
\n4. Fold in the heavy cream or coconut cream until smooth.
\n5. Melt the dark chocolate and fold it into the mixture until fully incorporated.
\n6. Spoon the mousse into individual serving cups or a large serving dish.
\n7. Chill in the refrigerator for at least 2 hours before serving.<\/p>\nPeppermint White Chocolate Fat Bombs<\/h2>\n
\nTreat yourself to a refreshing and sweet treat with these Peppermint White Chocolate Fat Bombs, perfect for a quick indulgence or post-workout snack.<\/p>\n
\n\u2022 1 cup (200g) coconut cream
\n\u2022 1\/2 cup (100g) unsalted butter, softened
\n\u2022 1 teaspoon peppermint extract
\n\u2022 1\/4 cup (30g) granulated sweetener (e.g., Swerve or Erythritol)
\n\u2022 1 cup (120g) white chocolate chips
\n\u2022 Pinch of salt<\/p>\n
\n2. Add the softened butter and peppermint extract to the whipped coconut cream. Mix until smooth.
\n3. Gradually add the granulated sweetener and mix until well combined.
\n4. Melt the white chocolate chips in a double boiler or in the microwave (30-second intervals, stirring between each interval).
\n5. Fold the melted white chocolate into the coconut butter mixture until fully incorporated.
\n6. Spoon the mixture into an ice cube tray or a silicone mold.
\n7. Refrigerate for at least 2 hours or until set.<\/p>\nKeto Eggnog with Heavy Cream<\/h2>\n
\nThis rich and creamy eggnog recipe is a perfect twist on the classic holiday drink, tailored to fit your keto lifestyle. With heavy cream and a hint of nutmeg, this indulgent treat will be a hit at any festive gathering.<\/p>\n
\n– 2 large eggs
\n– 1\/2 cup granulated sweetener (such as Swerve or Erythritol)
\n– 1 teaspoon vanilla extract
\n– 1\/4 teaspoon ground nutmeg
\n– Pinch of salt<\/p>\n
\n2. Cook over low heat, whisking constantly, until the mixture thickens slightly (about 5-7 minutes).
\n3. Remove from heat and stir in vanilla extract and nutmeg.
\n4. Let cool to room temperature before refrigerating for at least 2 hours or overnight.
\n5. Serve chilled, garnished with a sprinkle of nutmeg if desired.<\/p>\nCheesy Garlic Breadsticks (Almond Flour)<\/h2>\n
\nThese crispy, cheesy breadsticks are a game-changer for gluten-free snackers. Made with almond flour and infused with the savory flavors of garlic and cheese, they’re perfect for movie nights or as a quick appetizer.<\/p>\n
\n– 1\/4 cup granulated sweetener (such as Swerve or Erythritol)
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon xanthan gum
\n– 1\/2 cup unsalted butter, melted
\n– 3 cloves garlic, minced
\n– 1 cup shredded cheddar cheese (or dairy-free alternative)<\/p>\n
\n2. In a medium bowl, combine almond flour, sweetener, salt, and xanthan gum. Mix well.
\n3. Add melted butter, garlic, and cheese to the dry ingredients. Stir until a dough forms.
\n4. Roll out the dough into 12-15 long strips. Place on prepared baking sheet.
\n5. Bake for 12-14 minutes or until golden brown.<\/p>\nSpicy Sausage Stuffed Mushrooms<\/h2>\n
\nElevate your appetizer game with this mouthwatering recipe that combines the earthy flavor of mushrooms with the spicy kick of sausage. Perfect for a quick and easy snack or as an addition to your favorite dinner.<\/p>\n
\n– 1 lb spicy sausage (such as chorizo or pepperoni), casings removed
\n– 2 tablespoons olive oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, cook sausage over medium-high heat, breaking apart with a spoon, until browned and crispy.
\n3. Add olive oil, onion, garlic, paprika, salt, and pepper to the skillet; cook for an additional 2-3 minutes.
\n4. Stuff each mushroom cap with the sausage mixture, dividing evenly among the mushrooms.
\n5. Place stuffed mushrooms on a baking sheet lined with parchment paper and bake for 15-20 minutes or until mushrooms are tender and filling is heated through.<\/p>\nKeto Gingerbread Cookies<\/h2>\n
\nThese keto gingerbread cookies are a delightful combination of spices, sweetener, and crispy texture. Perfect for the holiday season or any time you crave a sweet treat that fits within your low-carb diet.<\/p>\n
\n– 1\/2 cup coconut sugar
\n– 1\/4 cup melted butter (unsalted)
\n– 2 large eggs
\n– 1 teaspoon ground ginger
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground cloves
\n– 1\/4 teaspoon salt
\n– 1\/4 cup chopped crystallized ginger (optional)<\/p>\n
\n2. In a medium bowl, whisk together almond flour, coconut sugar, and spices.
\n3. Add melted butter, eggs, and chopped crystallized ginger (if using) to the dry ingredients. Mix until a dough forms.
\n4. Roll out the dough to about 1\/4 inch thickness. Cut into desired shapes using a cookie cutter or glass.
\n5. Place cookies on the prepared baking sheet, leaving about 1 inch of space between each.
\n6. Bake for 12-15 minutes or until edges are lightly golden.<\/p>\nRoasted Garlic Parmesan Cauliflower Mash<\/h2>\n
\nRoasted Garlic Parmesan Cauliflower Mash: A creamy, aromatic twist on traditional mashed cauliflower that’s perfect as a side dish or main course.<\/p>\n
\n– 2 cloves of garlic, peeled and separated
\n– 1\/4 cup grated Parmesan cheese
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
\n3. While cauliflower is roasting, toss garlic cloves with the remaining 1 tablespoon olive oil and season with salt and pepper. Spread on a separate baking sheet and roast for 15-20 minutes, or until soft and caramelized.
\n4. Remove both from the oven and let cool slightly.
\n5. Mash roasted cauliflower with roasted garlic, Parmesan cheese, and a pinch of salt and pepper to taste.<\/p>\nLow-Carb Sugar-Free Pumpkin Pie<\/h2>\n
\nA classic fall dessert with a twist! This low-carb sugar-free pumpkin pie is perfect for those looking to indulge in a guilt-free treat.<\/p>\n
\n– 1\/2 cup unsweetened almond milk
\n– 1\/4 cup granulated sweetener (such as Swerve or Erythritol)
\n– 1\/2 teaspoon pumpkin pie spice
\n– 1\/4 teaspoon salt
\n– 1\/2 cup canned pumpkin puree
\n– 3 large eggs
\n– 1 tablespoon melted coconut oil
\n– Whipped cream and chopped nuts for garnish (optional)<\/p>\n
\n2. In a medium bowl, whisk together heavy cream, almond milk, granulated sweetener, pumpkin pie spice, and salt.
\n3. Add canned pumpkin puree and whisk until smooth.
\n4. Beat in eggs one at a time, followed by melted coconut oil.
\n5. Pour mixture into a pre-baked pie crust (made with almond flour and butter or a store-bought sugar-free crust).
\n6. Bake for 45-50 minutes, or until filling is set and edges are lightly browned.<\/p>\nSummary<\/h2>\n