From PrettyPies.com
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Heat olive oil in a large skillet over medium heat.
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.
Reduce heat to low. Add the ghee to the pan and heat until melted.
Add the sliced almonds. Cook for 2-4 minutes, until the almonds are golden.
Add the garlic. Sauté for 1-2 minutes, until fragrant. Stir in the lemon juice.
Return the green beans to the pan and toss to coat in garlic lemon ghee. Cook for 1-2 more minutes, until hot.
Serving size: 1/2 cup
Turkey (from Butcher Box)
Gravy
Cauliflower Stuffing
Dairy-Free Green Bean Casserole
Dairy-Free Mashed Cauliflower
Dairy-Free Pumpkin Pie Bites
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/
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.
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.
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.
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.
Very good, although next time I want to roast the cauliflower so that it doesn't retain as much water as boiled cauliflower.
Keto Potato Salad
Cauliflower:
1 head cauliflower, cut into bite-sized pieces
1 Tbsp avocado oil
1/2 tsp Himalayan salt
Freshly ground black pepper to taste
Salad Ingredients:
3 hard-boiled eggs, chopped
2 celery sticks, chopped
2 scallions, chopped
1 large dill pickle, chopped
Dressing:
1 cup Primal Kitchen Avocado Mayonnaise
1 Tbsp yellow mustard
1 Tbsp pickle juice
Himalayan Salt to taste
Freshly ground black pepper to taste
Smoked Paprika to taste
Preheat oven to 375 degrees F.
Toss cauliflower pieces with oil and season to taste with Himalayan salt and black pepper.
Line an extra-large baking sheet with parchment paper. Add cauliflower to baking sheet, making sure that there's some space between the pieces.
Roast for 30 minutes, stirring halfway through, until cauliflower pieces are tender and just starting to brown.
Cool cauliflower before continuing with the recipe.
To prepare the dressing, mix together mayonnaise, mustard, pickle juice, Himalayan salt, and black pepper. Mix until smooth and creamy.
To assemble the salad:
To a large bowl, add cooled cauliflower pieces, eggs, celery, scallions, and pickles; mix gently. Add the dressing, adjust seasonings, and sprinkle with smoked paprika.