Oh no, it’s keto meets the holidays, in the south full of traditions. Whatever shall we eat.
Here are some of the best recipes complied to make this thanksgiving a ketolicious one at my house!
- 12 to 14 lb – turkey
- 1 stick – butter
- 1/4 cup – olive oil
- 3 tbsp. – basil, rosemary, parsley, dill
- 1 lemon – zest
- 1/2 – a lemon
- 1 stalk – celery
- 1/2 – yellow onion
- 1 head – peeled garlic
- 1/4 cup – salt
- 2 tbsp. – black pepper
- cooking twine
Bring turkey to room temperature for at least 30 minutes, preheat oven to 450 degrees. In a bowl mix together softened butter, olive oil, herbs, and lemon zest. Rinse your completely cleaned out turkey under cold water and place it on a roasting pan. Using paper towels make sure to dry the turkey off inside and outside well. Rub butter mixture all over the turkey including the wings, breast, underneath and inside cavity. Lift the skin and rub revenants of butter on fingers onto the turkey. Sprinkle salt and pepper mixture evenly inside and out. Cut garlic crosswise so that the centers are exposed and stuff them into the cavity of the turkey with the onion, celery and halved lemon. Tie turkey legs together with your cooking twine , tuck the wings under, and place the roasting pan with your turkey into the oven. Cook turkey at 450 degrees for 30 minutes, then reduce heat to 350, tent with foil, and cook for another 1 1/2, remove the turkey and check the temperature in the thickest part of the thigh with a cooking thermometer, it should read 165 degrees, if it has not, place it back into the oven for an additional 30 minutes and then repeat checking. Once you’ve achieved and internal temperature of 165 degrees, remove turkey and allow the meat to rest a full 30 minutes minimum before carving.
Nutrition: As served
Cal 1237, Fat 60 g, Carbs 6 g, Fiber 1, Sugar 1, Protein 160, Net Carbs 5.
credit to: neighborfoodblog
Green been casserole:
- 1 lb – fresh green beans
- 2 lg – shallots
- 8 oz – mushrooms
- 3 lg – minced garlic cloves
- 1/2 cup – super fine almond flour
- 1 tsp – salt
- 1/2 tsp – pepper
- 2 tbsp. – butter
- 1/2 cup – chicken stock
- 1/2 cup – heavy cream
- 1/4 cup – parmesan cheese, grated
- avocado oil
Preheat your oven to 400 degrees. Prepare green beans by cleaning, trimming and trimming the ends, you may halve them if you wish. Cut the shallots into thin slices & roughly chop your mushrooms (I prefer them chopped a little bit more). Place green beans, water, and salt into a large pot and bring to a boil for 5 minutes. Strain green beans from liquid and place them into a cool bath of ice water to stop the cooking process. In a separate bowl combine your flour, salt, and pepper once mixed add shallots and toss until coated evenly. In a large skillet over medium-high heat warm up avocado oil, once hot add shallots a little at a time and fry until crisp/golden brown. Remove and place on a paper towel to drain excess grease. Empty your skillet and reduce heat to medium, add garlic and butter to the pan, stir, and then add mushrooms. Sautee for approximately 5 minutes. Add chicken stock and heavy cream and bring to a boil, reduce heat to low and allow to simmer. Once the sauce has thickened, stir in parmesan cheese and stir. Add green beans and mix until coated evenly. Pour mixture into an oven safe casserole dish, top with your crispy shallots evenly around the perimeter of the dish & bake for 15 minutes.
Nutrition: Serves 8, 1 serving
Cal 155, Fat 11 g, Protein 5 g, Net Carbs 8g
Credit to: peaceloveandlowcarb
- 2 tbsp. – psyllium husk powder
- 4 lg – eggs
- 8 tsbp – coconut flour
- 1 md – zucchini, finely grated
- 2 tbsp. – avocado oil
- 2 tbsp. – apple cider vinegar
- 1/4 cup – filtered water
- 1 tbsp. – dried basil
- 3 tsp – non-aluminum baking powder
- 1/2 tsp – salt
Preheat oven to 350 degrees and grease your baking pan. In a large bowl combine coconut flour, baking powder, herbs, salt, and psyllium husk powder. In a separate bowl, combine eggs, apple cider vinegar, avocado oil, water and zucchini. Combine dry and wet ingredients and I’m with an electric mixer on medium speed until fully combined. Grease your hands and scoop dough out by golfball sized mounts. roll gently and place on baking sheet. Brush with avocado oil and transfer to the oven. bake to golden brown, approximately 45 minutes dependent upon size.
Nutrition: Serves 12, 1 per serving
Cal 80, Fat 5 g, Cholesterol 71 mg, Carbs 7, Fiber 5 mg, Protein 3 g, Sodium 133 mg – Net Carbs: 2
credits to: healthygourmet
- 12 oz – cranberries
- 3/4 cup – water
- 1/4 cup – swerve or erythritol
- 20 – 30 drops – liquid stevia extract
In a medium sized saucepan over medium high heat bring cranberries, water, and erythritol to a boil. Reduce heat to medium low and continue to cook, stirring occasionally, until most of the cranberries have popped. Remove from heat, and stir in drops of liquid stevia to taste. Allow to cool in pan then transfer to container to store in fridge.
Creamed loaded mashed cauliflower:
- 1 lb – cauliflower florettes
- 4 oz – sour cream
- 1 cup – grated cheddar cheese
- 2 slices – cooked bacon, crumbled
- 2 tbsp. – fresh chives, snipped
- 3 tbsp. – butter
- 1/4 tsp – garlic powder
- salt & pepper to taste
Steam cauliflower until completely cooked and tender, pour into strainer and allow to sit uncovered for a few minutes (the more moisture it releases the better) Add cauliflower to a food processor and process until fluffy. Add butter, garlic powder an d sour cream until looks like mashed potatoes. Remove and place into a bowl, add 3/4 of chives, 1/2 of the cheddar and mix by hand. Season with salt and pepper. Top with remaining cheese, bacon, and chives. Place into microwave or oven under broil just long enough to melt the cheese.
Nutrition: Servings 1/3 to 1/2 cup about 6
Cal 199, Fat 17 g, Carbs 5 g, Fiber 2 g, Protein 8 g, Net Carbs 3 g.
- 1.32 lb – sausage meat
- 1/4 cup – ghee or lard
- 1 lg – white onion
- 3 – garlic cloves
- 3 – celery stalks
- 1 tbsp. – sage leaves, freshly chopped OR tsp – dried
- 1 tbsp. – rosemary, freshly chopped OR 1 tsp – dried
- 3 cups – chicken stock
- 1/3 cup – heavy whipping cream
- 2 lg – eggs
- 1 tsp – salt
- 1/4 tsp -pepper
- 1 – full recipe SourDough Keto Baguette (make these 2 days in advance if you can!)
Cut baguettes into 1/2 inch pieces, preheat oven to low (200-210 degrees) and place the diced bread onto a baking sheet lined with baking paper and place into oven. Dry in the oven for 3 hours (the bread needs to be dry so that it can soak up all of the wet ingredients). Remove and set aside on a cooling rack. Preheat oven to 350, remove sausage from casing and place meat into a hot greased pan with 1/2 the ghee. Break up any large pieces and cook until the meat is browned on all sides, approximately 6-8 minutes, strain and set aside. Peel and slice onion, chop garlic. Place the onion into the same greased pain with remaining ghee over medium heat until fragrant and lightly browned. This will take approximately 10 minutes. Chop celery and all herbs into small pieces, add the herbs and celery to onion and cook for another 5 minutes, until celery is tender. Take off the heat and set aside, place the dried keto bread into sausage meat and cooked onion and celery into a large mixing bowl. Pour the chicken stock and combine well. Let the bread soak up all the juices. Crack the eggs in a bowl and mix with the cream, season with salt and pepper. Pour the egg mixture evenly over all the stuffing and place into the oven. Cook for 35-40 minutes, when done, remove from the oven and set aside on a cooling rack. Serve immediately or let chill and store in a fridge for up to 5 days.
Nutrition: 16 regular OR 8 large, serving 1 regular
Net Carbs: 7.2 grams