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:
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
Inspired by:
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
Inspired by:
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.