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 Spice Latté - to try

 

Keto Pumpkin Spice Latté

prep 5 mins

cook 5 mins

total 10 mins

author chene sonnekus

yield 1 cup

Ingredients:

2 tbsp. pumpkin puree

1/2 tsp pumpkin spice mix

10 drops liquid stevia

1 tbsp. vanilla extract

1 cup unsweetened almond milk or coconut milk

1 tbsp. full-fat coconut milk OR;

1 tbsp. MCT oil (optional- to replace full fat coconut milk)

2-3 oz organic espresso 

Directions:

Step 1: Heat up pumpkin puree with pumpkin pie spice in a small saucepan over medium heat for 2-3 mins (it will begin to smell like pumpkin pie).

Step 2: Add 10 drops liquid stevia and stir into mixture, just until combined. Feel free to to make a bigger batch if you wanted to, because the pumpkin spice mix can be refrigerated for up to 5 days by this point.

Step 3: Stir in 1 cup almond milk and let it lightly simmer, but not over boil. Remove from heat and add vanilla extract. Wisk for 30-60 seconds until light and frothy.

Step 4: Prepare a mug with 2 shots espresso (or one shot if 2 shots is too much caffeine for you). Add the pumpkin spiced milk to espresso and alternatively for a bulletproof version you can add in 1 tbsp. MCT oil or 1 tbsp. full-fat coconut milk.

Step 5: If you want you can add to glass blender and blend for 10-20 seconds to make it more frothy and creamy. Sprinkle with pumpkin spice mix and enjoy!

Nutrition Facts

Serving Size 1 latte

Amount Per Serving
Calories 70
% Daily Value
Total Fat 5 g		8%
Total Carbohydrates 5 g		2%
	Dietary Fiber 1 g	4%
	Sugars 1 g
Protein 2 g		4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://drjockers.com/keto-pumpkin-spice-latte/?fbclid=IwAR1ebTaZ1GDI3cP8aF78kI76ShWJU_dm-LHNme-2c5sDub6owaQURNedKRo

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/