Keto Green Bean Casserole

Keto Green Bean Casserole for Thanksgiving

  • 1 pound fresh green beans, cleaned, trimmed and halved
  • ½ cup blanched almond flour (I use this brand)
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 small onion, thinly sliced
  • 2 large shallots, thinly sliced
  • 8 ounces cremini mushrooms, rough chopped
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • ½ cup chicken stock
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • avocado oil (or frying oil of your choice)

INSTRUCTIONS

  1. In a large pot of salted water, bring the green beans to a boil. Boil for 5 minutes. Drain in colander and submerge the beans in an ice water bath to shock them and stop the cooking process. Drain and set aside.
  2. In a large mixing bowl, combine almond flour, sea salt, and black pepper. Add onions and shallots and toss until they are well coated.
  3. In a large skillet over medium-high heat, heat ½ inch of avocado oil. Once the oil is hot, add breaded onions and shallots in small batches and fry until crispy and golden brown.
  4. Remove them from the oil and spread out on a paper towel to remove excess grease.
  5. Drain skillet and reduce heat to medium. Add the mushrooms, butter and garlic to the pan.
  6. Sauté the mushrooms and garlic for 5 minutes.
  7. Preheat oven to 400°
  8. To the skillet, add heavy cream, and chicken stock. Bring to a boil over medium heat and then reduce heat to low and let simmer to thicken. Once sauce has started to thicken, stir in Parmesan cheese.
  9. Add green beans to sauce and stir until they are coated.  Transfer mixture to a casserole dish.  Spread crispy onions and shallots out evenly around the perimeter of this dish.  Bake 15 minutes.
Keto Turkey Stuffing and Gravy

Keto Turkey Stuffing & Gravy

Keto Turkey Stuffing and Gravy

Don’t deprive yourself of stuffing this year! This keto stuffing and gravy recipe is to die for! Perfect for the whole family!

Keto Stuffing Recipe Made with Savory Keto Bread Ingredients

  • 2.5 cups almond flour
  • 1/4 cup coconut flour
  • 1 cup Kerrygold butter (divided between the bread recipe and the stuffing sauce)
  • 8 oz cream cheese
  • 8 whole eggs (set out at room temperature)
  • 1 tsp Rosemary seasoning
  • 1 tsp Sage seasoning
  • 3 tbs Parsley seasoning
  • 1.5 tsp baking powder
  • Sausage crumbles (about 1 cup)
  • Celery (about 1 cup)
  • 1 medium onion
  • 16 oz of Turkey Bone Broth (or Stock)

Keto Stuffing Recipe Made with Savory Keto Bread

Instructions

  1. In a medium-size bowl, cream together the 1/2 cup of butter and 8 oz of cream cheese until it’s a smooth consistency.
  2. Add the 1 tsp Rosemary, 1 tsp Sage, and 2 tbs Parsley seasonings to the mixture and whip it until it’s fully combined.
  3. Add the eggs and continue mixing the batter until it’s smooth.
  4. Finally, add the flours, and the baking powder.  The batter will be a bit thick.
  5. Grease 3 mini loaf pans and fill each pan about 1/2 way with this savory batter.  (you can also use two regular loaf pans too if you don’t have the mini ones)
  6. Bake it at 350 degrees for about 35 minutes.  The bread should be golden brown on top and pass the toothpick test (stick a toothpick in the center of the dough and it should come out clean)
  7. Remove the bread from the loaf pans and begin cutting them into slices of bread and then cut the slices of bread into cubes to create the croutons.
  8. After you have cut all the bread loaves into cubes.  Spread them out on a cookie sheet and bake them again for about 10 minutes until they become golden brown and a bit crispy.
  9. While the bread is baking, you can start to make the stuffing sauce.
  10. Prepare your veggies by dicing the onion and celery.
  11. Cook the sausage (or use precooked sausage crumbles).
  12. In a medium-size frying pan, begin to melt the other 1/2 cup of butter and saute the veggies in the butter.  Add the remaining 1 tbs of parsley along with salt and pepper to taste.
  13. After the veggies have sautéed for about 5 minutes or so, add the 16 oz of Turkey bone broth to this mixture.
  14. Once the croutons are finished baking, place the hot croutons into the liquid sauce mixture so the croutons will absorb all the liquid mixture.  Make sure the stovetop is
  15. turned off and place a lid on the top of the stuffing to trap the steam inside.  This will help the liquid to absorb into the croutons and create a soft bread Keto Stuffing!

Keto Turkey Gravy Recipe Instructions

  1. In a small size frying pan, melt the butter and add two cups of turkey broth.
  2. Add the seasonings to the mixture.  I ended up grinding the Rosemary seasoning down to a fine texture.  These seasonings mimicked the Keto stuffing and came out amazing in this recipe.
  3. Once it’s warm, add 1/2 teaspoon of Glucomannan Powder to the gravy.  Use a whisk to mix it in until it has completely dissolved.
  4. Set the gravy aside for about 5 minutes or so.  Once it sits, it will start to thicken.  Use the same amount of Glucomannan powder even if you decide to make this recipe and leave out the butter.  I’ve tried it both ways and it works both ways.  Just remember, a small amount of this powder goes a long way.
Keto Pumpin Cheesecake

Keto Pumpkin Cheesecake for Thanksgiving!

Keto Pumpin Cheesecake

Just because we usually go overboard on Thanksgiving with all the goodies, doesn’t mean it has to totally mess up your success. I’m not holding back this year with keto approved dishes. I make mock stuffing the other night with a chicken breast and I seriously couldn’t even tell the difference. Also using cauliflower mash in place of potatoes, green beans with garlic and slivered almonds, and the list is going on and on. Stay tuned for an all out traditional Thanksgiving with Keto friendly foods!! 

Here’s a great keto-approved pumpkin cheesecake recipe that i made earlier today! 


For the crust:

1 1/8 cup almond flour

¼ cup stevia

2 tbs. butter, melted

1 egg

1/8 tsp. salt

½ tsp. cinnamon

2 tsp. ground ginger

For the Filling

2 (8 oz.) packages cream cheese

¾ cup pumpkin

1 tsp. cinnamon

1 tsp. pumpkin pie spice

½ cup stevia

2/3 cup pecan pieces

For the Whipped Topping

1 cup heavy whipped cream (whipped into peaks.)

10 drops liquid stevia

¼ tsp vanilla

Instructions

Preheat oven to 375 degrees Fahrenheit. In a bowl combine all the dry ingredients for the crust. Add butter and egg, mixing well.

Spray an 8-inch pie dish with nonstick cooking spray and press crust into bottom of the dish, using your hands to evenly distribute.

Bake in preheated oven for 10-15 minutes. Allow to cool to room temperature.

Meanwhile, in medium bowl beat together cream cheese and pumpkin. Add in spices and sweetener and continue to mix until well combined. Fold in 1/3 cup pecan pieces.

Carefully fold liquid stevia and vanilla into whipped cream. Then gently fold whipped cream into pumpkin mixture.

Once crust is completely cool, pour filling mixture into crust, distribute evenly. Sprinkle remaining pecan pieces on top of pie.

Chill in the refrigerator for at least 4 hours or overnight, allowing time for it to set.

Enjoy!

Makes 10 servings, 1 slice per serving

Nutrition information: 330 calories, 31g fat, 7g protein, 6g carb