Thanksgiving, Keto Style

November 16, 2018

Thanksgiving, Keto Style

All recipes By Keto4Karboholics

Sweet and salty, buttery and bacony, this irresistible appetizer or side dish has all the allure of the famed bacon-wrapped date, but without the sugar.

Makes 8 Servings
1 Serving: 142 Calories, 3.5g Carbs, 11.9g Fats, 4 Protein

8 slices thick cut bacon
1 pound green beans, washed and trimmed
5 Tbsp butter
1 tsp salt
1/2 tsp garlic powder
1/4 tsp cinnamon 
2 Tbsp Erythritol (Brown Swerve is preferred if you have it)
2 Tbsp Sugar Free Maple Syrup (ChocZero and Lakanto make some great ones)
Freshly cracked black pepper

Heat oven to 400°F. Line a large, rimmed baking sheet with heavy foil. Lay bacon strips on pan without overlapping. Bake for 14 minutes or until bacon is just starting to brown on the edges while remaining underdone and pliable. Drain bacon on a plate lined with paper towels and let cool so you can handle them. Reduce oven temperature to 350°F.

While bacon cools, boil a large pot of water. Blanch green beans by placing them into the boiling water for 3 minutes. Drain and immediately transfer beans to a large bowl of ice water so they will be cool enough to handle with your hands. Let sit for 1 min. Then drain the water.

In the microwave, melt the butter in a small bowl. Mix in salt, garlic powder, cinnamon, sugar free syrup, and swerve until well blended.

To assemble bundles, lay 10-12 beans in a pile. Take a half piece of bacon and wrap it around the top of the green bean bundle, tucking the ends underneath. Lay the bundle on a baking sheet with the bacon seam-side down. Repeat with all green beans.

Using a basting brush or spoon, evenly spread the butter/syrup mixture over each green bean bundle. Season with freshly cracked black pepper, to taste.

Roast at 350°F for 20 to 25 minutes or until bacon is crisp and cooked through. Allow to rest on the baking pan for 3 to 5 minutes before serving.

No need to miss out on the mashed potatoes tradition if you sub this cauliflower-rice version, which delivers all creamy, tasty goodness, minus the carbs. 

Makes 4 Servings
1 Serving: 125 calories, 9g fat, 3g carbs, 6g protein

10 oz of cauliflower rice, steamed
3 Tbsp of sour cream
2 Tbsp of heavy whipping cream
½ tsp of salt
½ tsp of garlic powder
1/3 cup of cheddar cheese

Optional Toppings:
Sour Cream

Preheat oven to 350°F

Take the steamed cauliflower rice and place it in a clean dish towel and ring out the water.  This is VERY important! Squeeze as much of the water out as possible.

Then place the cauliflower into a blender and add the additional ingredients. Blend on high for 30 seconds (do not over blend).

Place the mixture in an oven safe dish and put in the oven for 15 mins. Add the optional toppings if you wish and return to the oven for 5 minutes or enjoy with no toppings as is!

Brining the turkey at least 24 hours before you roast it adds flavor and juiciness to the bird. 
Serving: Enough for a turkey up to 30lbs

1/2 cup of coarse salt
2 tsp garlic powder
2 tsp rosemary
2 tsp thyme
2 tsp sage
1 tsp onion powder
3 tsp orange zest
2 Tbsp Sukrin Gold brown sugar alternative or Swerve Brown (erythritol is an acceptable alternative too)

Mix all ingredients together in a small bowl.

Message the dry brine onto the turkey skin making sure to fully cover the bird.

Allow the brine to sit for 24-36 hours before cooking. Make sure the turkey is covered and properly refrigerated during this time.

On the day you are cooking the turkey, remove the bird 1 hour in advance and allow to sit at room temperature.

Drizzle melted butter or olive oil over the turkey (2-4 Tbsp) and cook as usual. In our experience there is no need to baste this turkey if cooked low and slow. Keeping the bird covered in an unopened oven will result in tender and juicy meat.

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