The holiday season is here whether you are celebrating Thanksgivings , Christmas or New Years etc , it's time to savour sumptuous dishes that are not only festive but also keto-friendly. I've curated a collection of mouthwatering recipes perfect for your holiday table—each dish crafted to keep you on track with your low-carb lifestyle while indulging in the seasonal spirit.
Keto Appetisers
Keto-Scalloped Potatoes
Creamy, cheesy, and utterly irresistible, these keto scalloped potatoes redefine comfort food. Thinly sliced turnips or radishes perfectly mimic the texture of potatoes without the carb
Keto Scalloped "Potatoes" with Turnips
Ingredients:
- 2 large turnips, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Optional: 2 tablespoons grated parmesan cheese for topping
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1-2 minutes.
3. Pour in the heavy cream, add thyme, salt, and pepper. Bring it to a simmer.
4. Add the sliced turnips into the simmering cream mixture. Cook for 8-10 minutes until the turnips are slightly tender.
5. Grease a baking dish and layer half of the cooked turnips in the dish. Sprinkle half of the shredded cheddar cheese on top.
6. Add the remaining turnips and cover with the remaining cheese.
7. If desired, sprinkle grated parmesan cheese over the top for an added crust.
8. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
9. Allow it to cool for a few minutes before serving.
Nutritional Information (Approximate, per serving):
- Calories: 250
- Total Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 70mg
- Sodium: 220mg
- Total Carbohydrates: 9g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 7g
This Keto Scalloped "Potatoes" recipe using turnips is a great low-carb alternative to the traditional potato dish, offering a creamy and satisfying side for your meals! Adjust seasoning according to your taste preferences.
Keto Scalloped Potatoes Using Cauliflower
Ingredients:
- 1 large cauliflower head, cut into thin slices
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- 2 cloves garlic, minced (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Arrange the cauliflower slices in a baking dish, seasoning each layer with salt, pepper, and minced garlic if using.
3. In a saucepan, warm the heavy cream and butter but avoid boiling.
4. Pour the warm cream mixture over the cauliflower slices. Top with shredded cheddar cheese.
5. Cover the dish with foil and bake for 45-50 minutes. Remove the foil for the last 10 minutes to brown the top.
6. Once done, let it cool for a few minutes before serving.
Nutritional Information (per serving):
*Servings: 6*
- Calories: 180
- Total Fat: 14g
- Carbohydrates: 7g
- Fiber: 2.5g
- Net Carbs: 4.5g
- Protein: 6g
This keto-friendly alternative to scalloped potatoes offers a similar taste and texture, substituting cauliflower for potatoes while keeping the creamy and cheesy essence intact.
Keto Creamy Brussels Spreads
Elevate your appetizer game with this creamy Brussels spread. Nutty undertones and a rich texture make it a crowd-pleaser.
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Garlic powder (optional)
Instructions:
1. Steam or boil Brussels sprouts until tender, then drain well.
2. In a pan, heat olive oil, add the Brussels sprouts, and cook until slightly browned.
3. Pour in the heavy cream, add Parmesan cheese, and season with salt, pepper, and garlic powder if desired.
4. Cook until the sauce thickens and coats the Brussels sprouts.
5. Serve warm.
Nutritional Information (per serving):
Servings: 4
- Calories: 190
- Total Fat: 15g
- Carbohydrates: 9g
- Protein: 6g
Cauliflower Stuffings
A delectable stuffing packed with flavours, minus the carbs! This cauliflower stuffing adds a delightful twist to your traditional holiday meal.
Ingredients:
- 1 head cauliflower, grated or finely chopped
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 2-3 stalks celery, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chicken or vegetable broth (optional)
Instructions:
1. In a pan, heat olive oil or butter over medium heat.
2. Add diced onion, celery, and garlic. Sauté until they start to soften.
3. Add the cauliflower to the pan and continue cooking until the cauliflower is tender but not mushy.
4. Season with thyme, sage, rosemary, salt, and pepper. Stir to combine.
5. If desired, pour in the broth to add moisture and flavor to the stuffing. Cook until the liquid is absorbed.
6. Remove from heat and stir in chopped parsley.
7. Serve hot as a side dish.
Nutritional Information (per serving):
Servings: 6
- Calories: 70
- Total Fat: 4.5g
- Carbohydrates: 6g
- Fiber: 2.5g
- Protein: 2.5g
Keto Broccoli Salad
Fresh and zesty, this keto broccoli salad is a vibrant addition to your holiday spread. Tossed in a tangy dressing and loaded with crunchy nuts, it's a wholesome delight.
Ingredients:
- 4 cups broccoli florets
- 1/2 cup diced red onion
- 1/2 cup crisp bacon bits
- 1/2 cup shredded cheddar cheese
- 1/4 cup sunflower seeds
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon erythritol (or preferred sweetener)
- Salt and pepper to taste
Instructions
1. Prepare Broccoli:Blanch the broccoli florets in boiling water for 1-2 minutes, then transfer to ice water to stop cooking. Drain well.
2. Make Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, sweetener, salt, and pepper.
3. Combine Ingredients: In a large mixing bowl, combine broccoli, red onion, bacon bits, cheddar cheese, and sunflower seeds.
4. Toss with Dressing: Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
5. Chill and Serve: Refrigerate for at least an hour before serving. This allows the flavors to meld together.
Nutritional Information (per serving):
- Calories: 250
- Total Fat: 21g
- Total Carbohydrates: 8g
- Fiber: 3g
- Net Carbs: 5g
- Protein: 9g
Tips
- Adjust sweetness by adding more or less erythritol, depending on your taste preference.
- For added crunch, swap sunflower seeds with chopped almonds or pecans.
- Letting the salad chill in the fridge for a few hours enhances the flavor.
Keto Cheesy Bacon Butternut Squash
A savoury symphony of cheese and bacon atop roasted butternut squash—a must-have dish for a cozy holiday dinner.
Ingredients:
- 1 small butternut squash, peeled, seeded, and cubed
- 4-5 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
.jpeg)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Steam the cubed butternut squash until tender. Drain well.
3. Place the squash in a baking dish. Add butter, salt, and pepper, then mash lightly.
4. Sprinkle crumbled bacon and shredded cheddar cheese over the top.
5. Bake for 15-20 minutes until the cheese is melted and bubbly.
6. Garnish with chopped parsley if desired and serve.
*Servings: 4*
- Calories: 230
- Total Fat: 15g
- Carbohydrates: 16g
- Protein: 10g
Loaded Zucchini
These loaded zucchini boats are a burst of flavours—stuffed with a medley of savoury delights, perfect as a side or main course.
.jpeg)
Loaded Zucchini
Ingredients:
- 2 large zucchinis, halved lengthwise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cooked ground beef or turkey
- 2 tablespoons sour cream
- 2 tablespoons chopped green onions
- Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Scoop out the center of the zucchinis to create a hollow space.
3. In a bowl, mix together the cooked ground meat, sour cream, green onions, salt, and pepper.
4. Fill each zucchini half with the mixture.
5. Top with shredded mozzarella cheese.
6. Bake for 15-20 minutes until the zucchinis are tender and the cheese is melted.
7. Serve hot.
Nutritional Information (per serving):
Servings: 4
- Calories: 95
- Total Fat: 5g
- Carbohydrates: 4g
- Protein: 8g
Keto Jalapeno Cornbread
Description: Enjoy a keto twist on a classic favourite. This cornbread is moist, flavourful, and grain-free—a delicious treat without the guilt.
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup unsweetened almond milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2-3 fresh jalapenos, seeded and diced
- 1 cup shredded cheddar cheese
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a square baking pan or line it with parchment paper.
2. In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk together melted butter, eggs, sour cream, and almond milk.
4. Gradually add the dry ingredients into the wet mixture, stirring until well combined.
5. Fold in the diced jalapenos and shredded cheddar cheese into the batter.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool before slicing and serving.
Nutritional Information (per serving - makes 9 servings):
- Calories: 190
- Total Fat: 16g
- Carbohydrates: 5g
- Fiber: 2g
- Net Carbs: 3g
- Protein: 8g
This cornbread pairs well with soups, chili, or even enjoyed on its own as a tasty snack!
Comments
Post a Comment