MAKE AHEAD KETO HOLIDAY SIDE DISHES | LOW CARB THANKSGIVING MADE EASY
This week’s What’s for Keto Dinner video is a special meal prep edition. Instead of prepping dinner, we are prepping make ahead keto holiday recipes. In this video, I will show you how to make a keto pecan pie, keto rolls, sugar-free cranberry sauce and two keto side dishes you can make for Thanksgiving or Christmas.
Plus…I’m prepping breakfast for the week so I will have one less meal to make throughout this already busy cooking week. I’m making keto breakfast burritos using a dried, room temperature stable beef called Carne Seca Doña Blanca. They sponsored this video and I’m so thankful for their support and sending me their product to try because it made cooking these breakfast burritos so easy and fast! They are available to purchase at HEB, Amazon and Walmart. Check them out here:
KETO PIE CRUST:
KETO PECAN PIE RECIPE:
SUGAR FREE JALAPENO CRANBERRIES:
VANILLA KETO CRANBERRIES:
KETO CORNBREAD STUFFING RECIPE:
Following instructions for Keto Cornbread here:
Let cornbread cool, then cut into cubes. To toast, scatter cornbread cubes over a baking tray and broil over high heat to toast, turning after toasting for a couple minutes on each side.
1 batch keto cornbread cubes
6 slices bacon
1 package of chicken gizzards
½ cup onion
1 cup celery
½ teaspoon salt
4 cloves garlic, minced
2 tablespoons minced fresh sage (2 teaspoons dried)
1 tablespoon thyme (1 teaspoon dried)
½ cup chopped parsley
½ cup chicken broth
In a large skillet, cook bacon until crispy. Remove and set aside. Add chicken gizzards, cook until cooked through (3-4 minutes). Remove and set aside. To the skillet add onion, celery, garlic and salt. Cook until softened. Remove from heat. Add vegetables to a large bowl. Chop up bacon and chicken gizzards into small pieces and add to bowl. Add in sage, thyme and parsley. Mix in cubed cornbread. Add mixture to a casserole dish. Cover and refrigerate until ready to cook. When ready to cook, pour chicken broth all over dressing mixture and bake at 325 degrees for 20-30 minutes.
KETO CAULIFLOWER GRATIN
Inspired by @keto_chef on Instagram
1 pound cauliflower florets
3 tablespoons butter
3 tablespoons almond flour
1 cup heavy cream
1 teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon pepper
½ cup shredded sharp cheddar cheese
½ cup shredded gruyere cheese
6 slices of bacon, crumbled
1 teaspoon fresh thyme
Steam cauliflower florets in a large pot with salted water until fork tender. Remove florets and place in between two layers of paper towels or clean towels. Gently press the excess moisture out of the florets. Set aside. In a sauce pan, melt butter over medium heat. Stir in almond flour and cook for 30 seconds. Slowly whisk in heavy cream. Add salt, onion powder, garlic powder and pepper. Bring to boil, then reduce to a simmer until thick (about 5-7 minutes). Remove from heat and stir in cheeses, bacon and thyme. Add half the cheese mixture to the bottom of a cast iron skillet or casserole dish. Add florets on top of the first cheese layer. Spoon remaining cheese mixture over the top of florets. Sprinkle with additional cheese and thyme. Bake at 375 for 25 minutes.
Watch the full WHAT’S FOR KETO DINNER playlist:
WANT MORE KETOFOCUS RECIPES????
Click here to learn How to Make Keto Dough & Keto Pizza:
Click here to see how to make the Best Keto Waffles:
Click here to see How to Make Keto Pancakes:
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Music is from Epidemic Sound
#ketothanksgiving #ketochristmas #ketorecipes