Candied Pecans - to try

 

From PrettyPies.com

Green Beans Almondine - to try

 

INGREDIENTS

• 2 Tbsp Olive oil
• 1 lb Green beans (trimmed)
• 1/2 tsp Sea salt
• 2 Tbsp Ghee
• 2 cloves Garlic (minced)
• 1/3 cup Almonds (sliced)
• 2 tsp Lemon juice

INSTRUCTIONS

1. Heat olive oil in a large skillet over medium heat.

2. Add green beans. Season with salt. Sauté for 4-5 minutes, until bright green and crisp tender. Remove to a plate and cover with foil to keep warm.

3. Reduce heat to low. Add the ghee to the pan and heat until melted.

4. Add the sliced almonds. Cook for 2-4 minutes, until the almonds are golden.

5. Add the garlic. Sauté for 1-2 minutes, until fragrant. Stir in the lemon juice.

6. Return the green beans to the pan and toss to coat in garlic lemon ghee. Cook for 1-2 more minutes, until hot.

RECIPE NOTES

Serving size: 1/2 cup

NUTRITION INFORMATION PER SERVING

Calories: 146 | Fat: 12.6g | Total Carbs: 7.5g | Net Carbs: 4.4g | Fiber: 3.1g | Sugar: 2.9g | Protein: 3.2g

https://www.wholesomeyum.com/green-beans-almondine/

PUMPKIN PIE CUPCAKES WITH CRUMBLE TOPPING - to try

 

INGREDIENTS

CUPCAKES

• 2 cups Pumpkin puree
• 1/2 cup Coconut cream
• 2 large Egg
• 1 tsp Vanilla extract
• 6 tbsp Wholesome Yum Coconut Flour
• 1 tbsp Pumpkin pie spice
• 1/2 tsp Baking powder
• 1/2 cup Besti Erythritol (or any granular sweetener of choice)
• 1/8 tsp Sea salt

CRUMBLE TOPPING

• 2 tbsp Besti Erythritol (or any granular sweetener of choice)
• 2 tbsp Wholesome Yum Coconut Flour
• 1/4 tsp Cinnamon
• 2 tbsp Coconut cream (heated slightly to soften if very stiff)

INSTRUCTIONS

1. Preheat oven to 350 degrees F (177 degrees C). Place 10 parchment paper muffin cups in a muffin pan.

2. In a medium bowl, whisk together the wet ingredients (pumpkin puree, coconut cream, eggs, and vanilla extract).
3. Stir the dry ingredients (coconut flour, erythritol, pumpkin pie spice, baking powder, and sea salt) into the batter. Spoon the batter into the muffin cups, filling almost all the way up (the muffins will rise as they bake, but sink soon after).
4. To make the crumble topping, mix together the erythritol, coconut flour, and cinnamon in a small bowl. Stir in the coconut cream and break apart the pieces with a spoon, until the mixture is crumbly. (If it's too powdery, gradually add a little more cream until it's crumbly.) Sprinkle the crumbles evenly on top of the cupcakes, pressing down slightly with the back of a spoon.

5. Bake for about 30 minutes (the cupcakes will be set but slightly jiggly underneath the crumble topping). Cool completely in the pan, then refrigerate for at least an hour to finish setting.

https://www.wholesomeyum.com/recipes/pumpkin-pie-crumble-cupcakes-paleo-low-carb/#jumptorecipe

Thanksgiving Menu

Turkey (from Butcher Box)

Gravy

Cauliflower Stuffing

Dairy-Free Green Bean Casserole

Dairy-Free Mashed Cauliflower

Dairy-Free Pumpkin Pie Bites

MINI KETO CRUSTLESS PUMPKIN PIE - to try

 

• 1 can (15oz) pumpkin puree (just pumpkin)
• 1 cup almond milk, unsweetened
• 1/2 cup Swerve sweetener
• 2 large eggs
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla
• whipped cream topping (optional)

INSTRUCTIONS

1. Preheat oven to 425F degrees.
2. In a medium sized or large bowl, whisk eggs to break them up.
3. Add the pumpkin, almond milk, sweetener, spices and vanilla and whisk to combine until nice and smooth .
4. Spray 6 ramekins with nonstick cooking spray and then spoon the mixture into each of them.
5. Bake for 15 minutes in the 425°F oven.
6. Then lower oven temperature to 350°F and continue to bake for 45 minutes. NOTE one reader said hers was done after 30 minutes so check on yours as you are cooking it so it doesn't burn.
7. Take out of the oven and let cool for 1 hour.
8. Add whipped topping or refrigerate if you prefer it cold (we do!)

NOTES

• I used Swerve sweetener to keep this recipe low carb and sugar free but you could use regular sugar if you don't care about that or another granulated sugar substitute if you wish.
• If you wanted to add a low carb pie crust you could finely chop some nuts like pecans or hazelnuts and add a little melted butter and sweetener. Then you would press the mixture into the ramekins and bake in a 350°F oven for about 10 minutes. After that you just pour the pumpkin mixture and bake as directed in the recipe above.

Note I have recalculated this recipe today and the nutritional information for 1 mini pumpkin pie is: 69 calories
2.6g fat / 7.9g carbs / 2.3g fiber / 3.5g protein = 5.6g net carbs

https://mylifecookbook.com/mini-low-carb-pumpkin-pies/

KETO PUMPKIN PIE BITES - ****

• 1/3 cup unsweetened creamy almond butter
• 1/4 cup pumpkin puree
• 2 Tbsp Lakanto monk fruit sweetener
• 1 Tbsp coconut flour
• Heaping 1/4 tsp pumpkin pie spice
• 1/4 tsp Himalayan salt
• Topping:
• 1 Tbsp Lakanto monk fruit sweetener
• 1/8 tsp pumpkin pie spice
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• In a small mixing bowl, mix almond butter, pumpkin puree, 2 Tbsp sweetener, coconut flour, heaping 1/4 tsp pumpkin pie spice, and Himalayan together until well incorporated. Place bowl in the freezer for about 20 minutes so batter is firm but not frozen.
• Line a small baking sheet with parchment paper. Scoop 1 Tbsp (or less) of batter and form a small ball. Repeat with remaining better.
• In a small bowl, combine 1 Tbsp sweetener and 1/8 tsp pumpkin pie spice.  Roll balls in the topping until covered, and then return to lined baking sheet.  Place baking sheet back into the freezer until pumpkin pie bites are no longer soft.
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• https://ketokarma.com/pumpkin-pie-bites/
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DAIRY FREE MEAL PREP SIDES

KETO POTATO SALAD (IT’S MADE WITH CAULIFLOWER!)

Posted on March 9, 2021

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Who says you can’t enjoy potato salad if you live a keto lifestyle? With a little bit of creativity and a switch of one major ingredient you can! Although technically not “potato” salad, this gluten free potato salad is made using cauliflower instead. It’s packed with the same traditional ingredients and made the same way, but the star of the show is keto-friendly cauliflower instead of potatoes!

Prepped in just 15 minutes and ready to serve in 45 minutes, this keto potato salad is sure to be a crowd pleaser.

How To Prepare Keto Potato Salad

Preheat the oven to 375° F. Line 2 large baking sheets with parchment paper.

Place the cut cauliflower on the prepared baking sheets and drizzle with olive oil. Season with salt and pepper to taste. Toss together to make sure the cauliflower is evenly coated with olive oil, salt, and pepper. Spread the cauliflower into single layers on each sheet.

Roast the cauliflower in the oven for 30-35 minutes. You’ll know it’s ready when the florets just begin to brown and are fork tender. Allow the cauliflower to cool while you prepare the remaining ingredients.

Combine the mayo, mustard, chopped dill pickle and pickle juice, celery, green onion, and chopped hard boiled eggs in a large mixing bowl. Next, add the cooled cauliflower and mix everything together well. Taste and season with more salt and pepper, if desired. Top the keto potato salad with crumbled bacon.

You’ll want to refrigerate the cauliflower salad for at least 30 minutes to make sure that the cauliflower is no longer warm. This will ensure that the cauliflower salad is cold and tasty with a refreshing texture.

Storing the cauliflower salad

Grab a nice sized container preferably with an air right, resealable lid. Your salad will be kept fresh for up 3 days which is perfect for leftovers, or meal planning for the coming week. If you want more ideas on meal prepping with this item make sure to check out our Curry Chicken Salad, Keto Broccoli Salad: Always A Crowd Pleaser! or any of our other recipes.

Cauliflower Potato Salad

Tender cauliflower with bacon, hard boiled eggs, pickles, green onions, and a crunch of celery dressed with mayo, mustard and spices makes this recipe a perfect low-carb mock potato salad.

Calories157kcal

Fat15g

Net Carbs1g

Protein3g

Serving Size 0.5 cup

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Ingredients

 

10 servings

 

• 4 cups cauliflower cut into 1 inch pieces
• 1 tbsp avocado oil
• 1/2 tsp Himalayan salt
• 1/4 tsp ground black pepper
• 2/3 cup mayonnaise
• 2 tsp yellow mustard
• 1/4 cup chopped dill pickle
• 2 tbsp dill pickle juice
• 1 stalk celery
• 1 stalk green onion
• 4 hard boiled eggs chopped
• 2 slices bacon cooked and crumbled

Instructions

4 steps

• Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
• Place the cauliflower on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Toss together to make sure the cauliflower is evenly coated and spread into a single layer. Roast the cauliflower in the oven for 30-35 minutes, until the florets just begin to brown and are fork tender. Allow cauliflower to cool while you prepare the remaining ingredients.
• In a large bowl, combine mayo, mustard, chopped dill pickle and pickle juice, celery, green onion and chopped hard boiled eggs. Add cauliflower and mix everything together. Taste and season with more salt and pepper to your preference. Top with crumbled bacon. Refrigerate for at least 30 minutes before serving.
• Store in an airtight container in the refrigerator and enjoy within 3 days.