A Very Keto Thanksgiving

I've had a lot or requests for the recipes I am planning on using this Thanksgiving.  Here are the ones I have personally tested so far!

Keto Bread

This bread is the best kept bread I have tasted so far.  I adapted from the inspiration recipe by adding yeast for that familiar bread smell and flavor. I plan on using it in my stuffing as well as in roll form on Thanksgiving Day.

Inspired by:

https://www.isavea2z.com/savory-keto-bread-recipe/Savory Keto Bread Recipe Ingredients

2.5 cups almond flour

1/4 cup coconut flour

1/2 cup Kerrygold butter

8 oz cream cheese

8 whole eggs (set out at room temperature)

1 sachet yeast

1 packet truvia

2 tbs warm water

1.5 tsp baking powder

Dissolve the yeast  and truvia in the warm water .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. Add the eggs and continue mixing the batter until it’s smooth. Finally, add the flours, and the baking powder.  The batter will be a bit thick. Grease 3 mini loaf pans.   Fill each pan about 1/2 way with this savory batter.  You can use the bigger loaf pans if you want but they will take longer to bake in the oven. Bake it at 350 degrees for about 35 minutes.  (the large loaf pans take about 50-55 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).

Stuffing/Dressing

This is the stuffing recipe I use every year.  Sometimes I add the sausage, sometimes I don't.  If you leave it out, add some extra butter or olive oil.  My mother does not like a lot of poultry seasoning, so definitely add more if you like it! 

Inspired by:

http://www.foodnetwork.com/recipes/rachael-ray/apple-and-onion-stuffin-recipe-2119065

1/2 sticks butter, softened

About 2 cups chopped celery

1 meat log breakfast sausage

3 to 4 McIntosh apples, skin on, cored, quartered and chopped 

1 large yellow onion, chopped or 2 medium yellow onions, chopped

Salt and black pepper 

8 cups cubed bread, dried and seasoned with 2 tbsp poultry seasoning

4 to 5 cups chicken stock or hard cider, as needed

Preheat the oven to 400 degrees F. 

Preheat a large skillet over medium-high heat. Brown the breakfast sausage and remove from the pan.  Melt the ¼ cup butter and add the celery, apples and onions and cook until the vegetables and apples begin to soften, 5 to 6 minutes. Add the stuffing cubes to the pan and combine. Taste and add salt and pepper as needed. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl. Pour into a greased casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature. 

Pie crust

I've tried a good amount of gluten free pie crusts.  This one is pretty easy so it's the one I am using this year.  It differs from the inspiration in that I used Lakanto and butter.  

Inspired by:

https://www.wholesomeyum.com/recipes/almond-flour-pie-crust-recipe-paleo-low-carb-gluten-free/

INGREDIENTS

2 1/2 cup Almond flour

1/3 cup Lakanto

1/4 tsp Sea salt (or 1/2 tsp for savory pie crust)

1/4 cup Butter (measured solid, then melted)

1 large Egg 

Preheat the oven to 350 degrees F. Line the bottom of a 9" round pie pan with parchment paper, or grease well. In a food processor, mix together the almond flour, Lakanto, and sea salt. Pulse in the melted ghee and egg, until well combined.  Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.

Bake for 10-12 minutes, until lightly golden. (Add fillings only after pre-baking.)

Pumpkin Pie

I substituted Lankanto again, but otherwise I used the recipe below. 

Inspired by:

https://www.wholesomeyum.com/recipes/easy-keto-low-carb-pumpkin-pie-recipe/

Roasted Vegetables

 I love this inspiration recipe.  It's become the basis for all roasted veggies I make.  They always come out perfectly.  The nuts, cheese and cranberries I had make for a very festive dish.

Inspired by:

https://garlicmatters.com/one-pan-roasted-pork-with-sweet-potato-pear-apple-and-garlic-recipe/

4 tablespoons olive oil

1 pear, unpeeled, sliced lengthwise into ½ inch thick pieces

1 apple, unpeeled, sliced lengthwise into ½ inch thick pieces

5 garlic cloves

1 cup sweet potato sliced into 1 inch by ½ inch pieces

1 cup Brussels sprouts

Salt & pepper

Pecans, Dried cranberries and goat cheese

Preheat oven to 350. Coat a roasting pan in olive oil. Slice your vegetables and to bite size pieces and season with salt and pepper. Leave the garlic whole. Roast for 25-30 minutes until tender. Before serving, garnish with pecans, dried cranberries and goat cheese.