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Oven Roasted Asparagus.
Ingredients.
2LB Asparagus (Trimmed).
3 TBSP Avocado Oil.
1 TSP Salt.
1 TSP Black Pepper.
Method.
Preheat oven to 400 degrees.
Place asparagus on a large baking sheet and toss with avocado oil.
Season with salt and pepper.
Roast in middle shelf of oven for 20-25 minutes until lightly charred.
Maple Glazed Carrots.
1/4 Cup Butter.
2 TBSP Sugar Free Maple Syrup.
1/2 TSP Dried Rosemary.
1/2 TSP Garlic Powder.
Salt.
Black Pepper.
16 Carrots (Peeled and Halved Lengthways).
Method.
Preheat oven to 400 degrees.
In a small pan over low heat, melt butter.
Stir in sugar free maple syrup, rosemary, garlic and season with salt and pepper to taste.
Place carrots on a large baking sheet.
Pour glaze over carrots and toss until evenly coated.
Roast in oven for 35-40 minutes until caramelized and glazed.
Cinnamon Pecan Roasted Keto Butternut Squash.
Ingredients.
1 Large Butternut Squash (Peeled, Seeded and Cut Into 1" Chunks).
2 TBSP Avocado Oil.
2 TBSP Sugar Free Maple.
2TBSP Swerve Brown Sugar.
1 TSP Ground Cinnamon.
1/2 TSP Ground Nutmeg.
1 Cup Pecan Halves.
Method.
Preheat oven to 400 degrees and lightly oil a baking sheet.
Place butternut squash chunks in a single layer onto the baking sheet. Add avocado oil, maple syrup, swerve brown sugar, cinnamon and nutmeg and gently toss to combine.
Place in oven and bake for 20-30 minutes until butternut squash is tender. Add pecans during the last 10 minutes of cooking time.
Remove from oven and serve warm.
Christmas Keto Stuffing.
Ingredients.
4 Slices of Keto Bread (Crumbled).
3 TBSP Butter (Melted).
2 Stalks Celery (Chopped).
1/4 Cup Leeks (Chopped).
1 TSP Garlic (Minced).
1 TSP Dried Italian Seasoning.
1/4 TSP Dried Sage.
1/2 TSP Salt.
1/2 TSP Black Pepper.
Avocado Oil.
1/2 Cup Chicken Broth.
Method.
Preheat oven to 350 degrees.
Place crumbled bread onto a baking sheet and drizzle with avocado oil, bake for 5 minutes until lightly browned.
Sauté chopped vegetables in avocado oil for 5 minutes until flavors are released. Add in butter and broth.
Add all ingredients to an oven proof dish, mix, cover with aluminum foil and bake for 15 minutes, after 15 minutes, remove aluminum foil and bake for 5 more minutes, remove from oven and serve.
Keto Cranberry Sauce.
Ingredients.
1LB Fresh Cranberries.
1/2 Cup Water.
2/3 Cup Swerve.
1 TBSP Orange Zest.
Method.
Combine all ingredients in a saucepan over a medium-high heat and bring to a boil.
Reduce heat to a simmer, continue to cook for 10 minutes. Once cranberries begin to pop, remove from heat and let cool for 30 minutes.
Serve and enjoy.
Keto Gravy.
Ingredients.
2 Cups Meat Drippings & Water or Meat Stock.
1/2 Cup Diced Onion.
2 Large Egg Yolks.
1/4 Butter.
Salt & Pepper to Taste.
Method.
Place your choice of pan drippings and water or meat stock into a medium sized pot and boil down for 5-10 minutes.
Add diced onion to liquid and puree with an emersion blender until smooth. Cook for another 5 minutes.
Remove from heat and slowly pour about 1/4 cup of hot liquid into the egg yolks while whisking them in a small bowl.
Gently pour the egg mixture into the hot liquid while whisking.
Continue to whisk and simmer the gravy. Whisk in the butter and stir until smooth.
Gravy will thicken as it cools, if it gets to thick, return to a low-medium heat and add a little extra water or meat stock to thin out.
Serve hot over meat.
Cauliflower Mash.
Ingredients.
1 Large Head Cauliflower (Cut into Florets).
3 TBSP Unsalted Butter.
3 TBSP Sour Cream.
3 Cloves Garlic (Minced).
1/4 Cup Parmesan Cheese.
Salt & Pepper to Taste.
Method.
Place cauliflower in a steamer over a large pot of boiling water and steam for 15 minutes or until tender.
Heat butter over a medium high heat and add garlic to sauté for 2 minutes.
Add cauliflower to skillet with garlic and stir for 2 minutes.
Remove from heat and add cauliflower and garlic to a food processor and blend until smooth.
Add smooth cauliflower and garlic mixture back to the skillet and stir in the parmesan cheese, sour cream and season with salt and pepper.
Serve warm.
Green Bean Keto Casserole.
Ingredients.
3 Cups Fresh Green Beans (Sliced).
2 Cups Button Mushrooms (Sliced).
2 Onions (Sliced).
1 Garlic Clove (Minced).
1/2 Cup Cream Cheese.
1/2 Cup Chicken Stock.
1/2 Cup Cheddar Cheese (Grated).
1/4 TSP Nutmeg.
Salt & Black Pepper to Taste.
Method.
Preheat oven to 400 degrees.
Boil the green beans in heavily salted water until they are fork tender, about 10 minutes.
While the green beans are boiling, sauté the sliced onions, mushroom and minced garlic until they start to caramelize. Season with salt, pepper and nutmeg.
Add chicken stock to caramelize onions, mushroom and garlic and using a wooden spoon mix, make sure to scrape the bottom and sides of the pan to get all the flavorful parts.
Add the cream cheese and allow it to melt into the mixture while stirring to combine.
Once everything is well combined, transfer mixture to a buttered casserole dish. Top with grated cheese.
Place casserole into over, on middle shelf for about 12 minutes.