Trying to stick with your low carb lifestyle through the holiday? Here are some of our favorite keto recipes which can make a great meal plan, or just use one of the recipes to bring to a gathering so that you know it’s keto friendly.
- 1 pound cauliflower florets
- 4 ounces sour cream
- 1 c. grated cheddar cheese
- 2 slices cooked bacon crumbled
- 2 Tbs. snipped chives
- 3 Tbs. butter
- 1/4 tsp garlic powder
- salt & pepper to taste
- Place cauliflower in microwave safe bowl and add 2 Tbs water. Cover with cling film and microwave until tender, around 5-8 minutes.
- Add cauliflower to food processor and process until fluffy. Add butter, garlic powder, sour cream and process until smooth. Place in bowl and add chives. Add half of cheddar cheese and mix by hand. Season with salt and pepper.
- Top with remaining cheese, chives and bacon. Broil for a few minutes until cheese is melted.
Balsamic Glazed Brussel Sprouts with Bacon & Avocado
- 2 pounds brussel sprouts, trimmed and cut in half through the core
- 4 slices nitrate free bacon, cut in slices
- 1/4 c olive oil
- salt & pepper
- 1-2 Tbs thick balsamic vinegar
- Preheat oven to 400 degrees.
- Toss brussel sprouts and bacon with olive oil, salt and pepper and spread on sheet pan in a single layer.
- Roast for 20-30 minutes until brussel sprouts are cooked through and nicely browned, and bacon is cooked. Toss halfway through baking process.
- Drizzle with balsamic and gently add avocado. Add salt and pepper as needed.
Herb Goat Cheese Stuffed Pork Loin
Recipe from Fed & Fit
For the pork loin:
1, 3-4 pound pork loin
- 1/2 tablespoon sea salt
- 1/2 teaspoon ground black pepper
8 ounces goat cheese
2 tablespoons fresh chopped flat-leaf parsley
1 teaspoon fresh chopped thyme
- 1 teaspoon fresh chopped rosemary
Zest of one lemon
- 1 tablespoon avocado oil or extra-virgin olive oil
- 1/2 cup chicken broth
For the pan sauce:
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 3/4 cup chicken broth
- 1/4 cup cream
- 1 tablespoon lemon juice
- 1 teaspoon fresh chopped thyme
- 2 tablespoons fresh chopped flat leaf parsley, divided
- Preheat oven to 325 F.
- Pat the pork loin dry. With the fat-side up, Insert the knife about 1/3 of the way down the pork loin and make a lengthwise cut. Continue cutting until you get about half an inch from cutting through the edge pork loin. Open the flap. From here, cut down until you get to the bottom 1/3 of the pork loin, and cut lengthwise again, stopping when there is a 1/2 inch left. Open that flap as well.
- At this point, your pork loin should be a rectangle shape. If the pork is uneven in some places, place a piece of plastic wrap over the pork and use a meat mallet to pound the thicker parts and even it out. Then, season the pork with salt and pepper on both sides.
- In a small bowl, combine the goat cheese, 2 tablespoons fresh chopped parsley, 1 teaspoon fresh chopped thyme, 1 teaspoon fresh chopped rosemary, and lemon zest. Stir until well-combined, then spread over the pork loin.
- Fold the pork loin back up, then tie with kitchen twine at 1-inch intervals.
- Place a large cast iron pan or other heavy-bottomed, oven-safe skillet over medium high heat. Add the oil to the pan. Once hot, add the pork loin and sear fat-side down for 5-6 minutes, until browned. Flip the pork loin and sear for an additional 3-4 minutes, until browned, then pour in the chicken broth and place in the oven.
- Bake for about 1 hour to 1 hour and 15 minutes, until a thermometer inserted into the thickest part of the meat reads 145 F, then remove from the oven.
- Once cooked, removed the pork from the pan and pour off any drippings. Place the pan over medium-high heat and add the butter and garlic to the pan and saute for 30 seconds, until fragrant, then pour in the wine. Let the wine come to a boil and cook for about 1 minute, until reduced, then add the chicken broth. Cook the mixture for 4-5 minutes, until the mixture has thickened slightly and reduced to 1/2 cup.
- Turn off the heat and whisk in the cream, lemon juice, thyme and parsley.
- Remove the twine from the pork, slice, and serve alongside the white wine sauce!
Avocado Keto Brownies*
From Ali Miller, RD
4 dates, pitted
⅛ cup warm water
1 egg, medium sized
2 egg yolks
2 tsp vanilla
2 tsp almond extract
½ cup cacao powder
⅓ cup almond flour
¾ tsp baking soda
½ tsp sea salt
1/4 cup melted coconut oil
1/4 cup melted ghee or grassfed butter
⅛ cup cashew butter
2 oz coarsely chopped 80% cacao chocolate bar
- Preheat oven to 350 degrees F.
- Place dates in a small bowl with warm water and allow to soak for at least 30 minutes, to soften.
- Blend the dates with soak water in the food processor until creating a paste. Add avocado and blend until combined.
- Whisk egg with the additional 2 yolks and add vanilla and almond extracts to this mixture then add to food processor, waiting to mix again.
- In a separate bowl, combine cacao powder, almond flour, baking soda, and sea salt.
- Add blended dry ingredients to the food processor with egg mixture and blend for about 30 seconds.
- In a small bowl mix together melted coconut oil, ghee, cashew butter with whisk.
- Then turn on food processor one more time and pour in melted mixture to blend all ingredients about 15 seconds.
- Spread brownie mixture into a greased 8×8″ pan. Sprinkle the brownies with chocolate chunks and bake in oven in middle rack for about 20 minutes, and completing baking when corners pull from edges of pan and a cake tester comes out clean. Allow to cool completely, then cut into 12 pieces.
*Note on brownies…these end up being 12 grams total carb, 9 grams net. So depending on your keto goals, this may or may not work into your plan.