This time of year I get so busy cooking and baking and it is very hard for me to break away from the kitchen to get on the computer (also about my least favorite thing to do!). But I am SO thankful to be busy, especially in 2020. I say all this as a way of an apology to say “I’m sorry” for giving you these delicious Keto recipes AFTER Thanksgiving, but hopefully you will have an opportunity to make them at Christmas! I know I will be!
You will love the skillet cornbread… soooo good out of the oven slathered in butter! But then, to use it in your cornbread dressing, it is just amazing. Everyone I’ve made it for says it is as good as their traditional dressing, and some say BETTER! My husband Terry asked me why we only have it at holidays to which I don’t have an answer.
For my Thanksgiving meal we had ham, baked chicken, “unbundled” green beans/bacon, broccoli/bacon casserole, cornbread dressing, heavenly cranberry sauce, and low-carb pumpkin pie with almond crust and whipped cream. I’m sure I went over my carb limit of 20 but it was SO worth the spurge! I will do some fasts to get my numbers back! Enjoy!
Keto Skillet Cornbread
This is SO delicious and easy and, slathered with butter, tastes just like old-fashioned cornbread, with only 4.6 carbs per serving! This will also be your base for Keto “Cornbread” Dressing!
Serves 10
INGREDIENTS:
5 tablespoons salted butter
3 large eggs
¼ cup heavy cream
2 tablespoons water
2 cups finely ground almond flour
2 tablespoons golden flaxmeal
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon sweet corn extract (optional)
DIRECTIONS:
Preheat the oven to 375.
Put butter in a 10-inch cast-iron skillet or other ovenproof skillet (I just use a 9-cake pan most of the time) and place it in the oven to melt the butter.
In a medium-size bowl, whisk together the eggs, cream, and water. In a small bowl, whisk together the almond flour, flaxmeal, baking powder, and salt. Stir the flour mixture into the egg mixture until well combined. Take out the melted butter and add it to the batter and stir. Stir in the corn extract, if using.
Pour the batter into the skillet and bake for 25-30 minutes or until golden brown. Enjoy!!
Carbs: 4.6
Liz’s Keto Cornbread Dressing
I have been making this for our Thanksgiving for three or four years and we’ve loved it. But this year, having taken the Consistently Keto class and learning how to really heal with Keto the right way, I was focused on keeping it delicious with even better Keto ingredients. I’m actually going by my own dressing recipe in my cookbook and one that I make lots of for clients every year, but making several changes.
Serves 10
INGREDIENTS:
1 Recipe of Keto Skillet Cornbread, baked
½ cup butter, salted
½ cup chopped onion
1 cup chopped celery
1 teaspoon each salt, pepper, poultry seasoning
8 ounces cream cheese
3 eggs
1 teaspoon poultry seasoning
2 cups chicken broth
DIRECTIONS:
Preheat oven to 375. On stovetop, in skillet, add stick of butter, celery, onion, salt, pepper, and poultry seasoning. Stir occasionally and cook til veggies are softened. Add cream cheese and let melt, stirring to combine.
In large bowl, add the cornbread, broken apart. Add the eggs, broth, poultry seasoning, and pan of onion/celery/cream cheese mixture. Stir until all are combined. Taste to see if you need any more salt and pepper. Pour into casserole dish or loaf pan that has been sprayed with cooking spray. Bake at 375 for 40 minutes. Enjoy!!
Keto Heavenly Cranberry Sauce
I’ve made this cranberry sauce for years, but since going Keto, I’ve changed it and it is SO delicious!
Serves 10
INGREDIENTS:
12-ounce bag of fresh cranberries, washed
zest and juice of 1 large orange
sprinkle of cinnamon
1 cup Swerve, Monkfruit or your favorite healthy sweetener
1 teaspoon vanilla extract
DIRECTIONS:
In pressure cooker pot, add all ingredients, stir. Set pressure cooker on high pressure at 8 minutes. Let come down naturally. Stir. Empty into bowl and cover. Refrigerate. Enjoy!
Low-Carb Pumpkin Pie w/Almond Crust
In my restaurant, I couldn’t keep this pie, especially in the Fall. It’s delicious, and I’ve made it even healthier now with less carbs and more healthy fat.
Serves 8
INGREDIENTS:
Crust:
1 cup almond flour
¼ cup butter
¼ cup Swerve
½ teaspoon salt
½ teaspoon cinnamon
Filling:
2 large eggs
1 cup canned pumpkin puree
1 cup heavy cream
¾ cup Swerve brown sugar or confectioner
2 teaspoons cinnamon
½ teaspoon ginger, ground
¼ teaspoon cloves, ground
¼ teaspoon cardamom, ground
½ teaspoon salt
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350. Right in the pie pan, add almond flour and butter. With pastry blender or fork, blend butter into almond flour. Add remaining ingredients and mix well. With plastic wrap or parchment, press crust crumbles together and lining the pie plate up the sides and bottom. Bake for 7 minutes. Add all filling ingredients into food processor. Blend well, scraping sides. Pour into pie crust. Bake for 30-40 minutes or until sharp knife comes out clean. Enjoy with whipped cream!