When fall rolls along and the colder weather begins, chili starts making its entrance into our weekly food menu. What goes better with chili than cornbread? When going keto, you can no longer make this food item from that little blue carton since corn is off the table. But how can we get a yummy, sweet bread to eat with our chili.

Enter this easy, mock cornbread recipe that I worked to perfect for several months. The way to get the fluffy airy bread texture is to use yeast, yup. If you’ve ever used yeast before it can appear daunting, but I assure you that its sooo easy once you have one or two yeast recipes under your belt.

Yeast and Sugar
You will need to activate your yeast with sugar. Yes sugar. It doesn’t work with any keto sweeteners like Swerve or allulose. It DOES however slightly work with Yacon Syrup but your bread will have a slightly different flavor in the end, not bad, but just different. So back to the sugar. Yes, you will need to use 2 teaspoons of white sugar. Don’t worry because the yeast will consume the sugar and release gas once it “proofs” or activates. This gas is what gives the bread its rise and the delicious air bubbles within the dough. Trust me when I say you can't really replace this, the final product won't really be the same.
 
​Serves:
16
 
Ingredients:
1 1/3 cups lukewarm water (about 100º F)
2-3 teaspoons sugar
2 ¼ teaspoon Instant Yeast
1 cup almond flour
¾ cup whey protein isolate
3 tablespoons coconut flour
2 tablespoons coconut oil
½ teaspoon Xanthan gum
½ teaspoon salt
1 ½ teaspoon baking powder
½ cup Allulose
½ teaspoon turmeric powder
1 tablespoon Yacon Syrup
 
Honey Butter Ingredients:
4 tablespoons butter, softened
1 tablespoon Yacon syrup
 
Directions:

1. Proof your yeast to begin. Pour the sugar into the warm water and add the yeast. 
2. Allow the yeast to proof (bubble and activate. If your yeast mixture is not bubbly by 10 minutes, try to proof a new batch of yeast. Make sure your water is not too hot otherwise you will kill your yeast.)
3. In a separate bowl, add all the dry ingredients and mix with whisk to remove any clumps.
4. Once the yeast is proofed, pour the yeast into the dry ingredients bowl.
5. Add the coconut oil and mix with a wooden spoon for 1-2 minutes.
6. The “dough” should come together (but not like normal bread dough). This keto dough should resemble more like cake batter. That’s ok.
7. Cover the bowl with plastic wrap and allow it to rest and rise for 1-2 hours.
8. After the first rise, mix the dough again—it should have a bunch of air in it.
9. Prep your 8x8 pan by lining it with parchment paper.
10. Pour the dough and smooth it out with a spatula. Cover the dish with a dish towel and allow it to rise for another 30 minutes.
11. Bake in the oven at 400º for 15 minutes. If it is still wet in the center, bake for an additional 2 minutes.
12. Allow it to cool on a wire rack for 15 minutes before cutting.
13. Prep the honey Butter by mixing the ingredients in a small bowl until combined. Serve and enjoy!

 
Net Carbs: 1.75g per serving (1 slice)
Net carb calculations are approximate and depend greatly on the brands and ingredients used. Net carbs are provided to provide a ballpark calculation. Use a carb calculator app to find your exact net carb count.​

Make it with our current product favs

​Follow us on Social Media  |  Did you try the recipe? Tag us! @thisketofamily

This Keto Family  is a participant of the Amazon and other affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

When I first transitioned to Keto, the one thing I missed the most at first was pasta. The one thing my kids still ask for on a regular basis, especially my oldest daughter, is....pasta. Now if a mom in her mid-30s was having a hard time giving up pasta when going keto, what could I expect from my then 6-year-old daughter? 

I tried everything to substitute for pasta--black bean pasta (which was beans I know, but it only had 8g of Carbs per serving and for my low carb kiddos, that was good enough for me), zucchini noodles, and shirataki noodles (we've tried every single brand and the best is my opinion is Well Lean). I even made my own gnocchi pasta recipe (which satisfied a pasta fix, but was not the same as elbow macaroni). Everything worked out OK, but just never compared to the real deal. I get it, pasta is chewy and has a certain bite to it that until now, no real keto product could rival. 

Enter the Great Low Carb Bread Co.! They carry an AMAZING line of low carb and gluten-free pastas and breads for purchase. The reason we love GLCBC is because they focus on using the highest quality ingredients such as almond flour, flax meal, oat fiber and olive oil. The net carbs are decent (this particular recipe net carbs is 7g net carbs per serving), so if you are careful with your carb intake for the rest of your day, then this can be a nice treat here and there.

If you ever need keto comfort food, this is it. My 4-cheese version is such an easy recipe and delivers all the right fats for a great keto meal or side dish. If you are going to have pasta, you MUST get it from Great Low Carb Bread Co. It will change your keto life LOL —> Click on my link to shop their products!

Ingredients:
16 oz low carb elbow macaroni 
2 tablespoons grass-fed butter
1/2 teaspoon xanthan gum (optional)
1 cup heavy whipping cream, room temperature
1 cup whole milk, room temperature
1 cup white cheddar cheese, grated 
1/2 cup sour cream
1  3/4 cup sharp cheddar cheese, grated and divided
4 oz cream cheese
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
salt and pepper to taste
1/8 cup crushed pork rinds (for garnish—optional)

Directions:

1. Boil the pasta according to the directions on the bag. Drain and set aside.
2. In a large pot melt butter and sprinkle xanthan gum over it to make a rue. Use a whisk to stir the xanthan gum into the butter until it is incorporated and not clumpy.
3. Slowly pour your heavy whipping cream and milk in, continuing to stir with your whisk.
4. Season your milk with the a little salt and pepper and your garlic powder.
5. Add cream cheese, sour cream, 1 cup each of the white and sharp cheddar cheese and parmesan cheese. Save the remaining sharp cheddar cheese for later.
6. Stir until all the cheese is combined and the sauce thickens a bit. If its too thick you can add a bit of water or milk 2 tablespoons at a time to thin it out.
7. Turn off your stovetop and dump your macaroni into the pot of cheese. Stir to incorporate.
8. Add half of the remaining sharp cheddar so there are little pieces of unmelted cheddar in the mixture,
9. Transfer the mixture into a baking dish. Sprinkle the remaining cheddar cheese on top along with the crushed pork rinds.
10. Bake in the over at 350° for 30 minutes or until the top is nicely browned.

TIPS:

• You can make this ahead and it will be great!! Complete all the steps to step 9, cover the baking dish with a plastic wrap and refrigerate overnight. When getting ready to bake the mac and cheese, leave it on the countertop while the over preheats and add an additional 10-15 minutes to the baking time.
• THIS IS GREAT FOR CAMPING!!!!!! Again, make everything ahead of time and buy these really cute aluminum foils trays with lids. Wrap them with heavy duty foil TWICE (to prevent the bottom from burning). When you're ready to make these, put them straight over the campfire grill. They will heat fast to check them after a few minutes, stir and recover. You may need to add a tiny bit of water to make the cheese more gooey. 

USE OUR FAVORITE BRANDS + PRODUCT

​Follow us on Social Media  |  Did you try the recipe? Tag us! @thisketofamily

This Keto Family  is a participant of the Amazon and other affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

Side dishes make all the difference in any meal, at least that's what I think. There's nothing I look forward to than the veggies that adorn my plate. However, for my young ones, veggies aren't always the highlight, though certainly they've grown accustomed to them.

If you are trying to get more fats in your diet or need a way to get your kids to eat their greens, what's better than serving them some creamed spinach? The best part about this recipe? I ALWAYS have all the ingredients in my fridge. So if there is ever a night that I need a side dish, I know this one is ready and can be whipped up in under 10 minutes!  Also, this one is always a crowd pleaser in my house.

Ingredients:
5 heaping cups fresh baby spinach
2 tablespoons grass fed butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup heavy whipping cream
1/2 cup whole milk
1/4 cup sour cream
3-4 ounces of cream cheese
1/2 cup grate parmesan cheese (optional)
1 tablespoon mayonaise
salt and pepper to taste

Directions:

1. Heat your butter in a deep skillet or pan. Add your fresh spinach, salt, pepper, garlic and onion powder. Stir until all the spinach is wilted.
2. Add the rest of the ingredients. Stir until well combined and any cheese has melted in. Salt and pepper to taste.

Its easy to miss potatoes on a Keto diet. Though I'm still working on a "French fry" alternative, this mashed "potato" recipe will definitely satisfy your cravings. I love to serve this with keto meatloaf or roasted tri-tip and gravy—which is always a crowd pleaser at our house!

​Ingredients:
3 heads cauliflower, cut into florets
3-5 garlic cloves, peeled
4 tablespoons grassfed butter (I recommend Kerrygold)
2-3 tablespoons heavy whipping cream 
4 oz cream cheese
2-3 tablespoons sour cream
1/8 teaspoon garlic powder 
salt and pepper to taste

Appliances/Tools:
**For BEST results** Handheld immersion blender (I use a similar one)
Otherwise you can use a blender or food processor
​

Directions Cake:

1. Bring a large pot of water to boil. Add a pinch of salt to the water.
2. Add cauliflower florets and whole garlic cloves to the water. Boil for 20-25 minutes until the cauliflower is fork tender.
3. Once the desired doneness is achieved, turn off the stove, remove the pot from the heat and drain the water.
4. Return the cauliflower and garlic cloves to the empty pot. The pot should still be warm.
5. Add the remaining ingredients–butter, heavy cream, sour cream and garlic powder to the pot. 
6. Using the immersion blender, blend the cauliflower into a smooth mixture. With the blender on, slowly lift up and down moving to different places in the pot to blend. 
7. TIP: try not to over-blend or your "potatoes" will lose its consistency and become too watery/wet.
8. Add additional heavy cream 1 tablespoon at a time until you've reached the desired thickness.
9. Salt and pepper your mashed-cauli to taste. 

This dinner can be on the table in under 20 minutes — no joke! Serve it with a side salad or steamed broccoli and call it a day! This is sure to please even the pickiest eaters. The key to this to not to overcook the pork. Take it out slightly under-done and let it rest (it will continue to cook) while you prepare the sweet garlicy dipping sauce/gravy. 

Directions:

1. Preheat the oven to 350°
2. In a small oven-safe pan (like a cast-iron skillet), melt 1 tbsp of butter. 
3. Season the tenderloin with salt, pepper and garlic powder and brown the tenderloin on all sides. 
4. While the tenderloin is browning, melt the remaining 4 tbsp butter and add the yacon syrup. Mix until well combined. 
5. Once browned, pour the butter-syrup mixture over the top of the tenderloin.
6. Bake in the oven for apporximately 15-20 minutes or until the internal temperature reads 160° with the meat thermometer. If you don't have a thermometer, remove the tenderloin from the oven after 15 minutes and pierce it with a knife. If the liquids run clear, you are good to go! 
7. Remove the tenderloin from the pan and let it rest.
   
8. In the meantime, place the pan back on the stove top for the sauce.
9. Add 1 tbsp of water (or chicken stock) to loosen the bits on the bot of the pan. If you want a creamier texture, add 1 tbsp of heavy whipping cream. Whisk together to combine flavors. Add more liquid to thin out the sauce as desired.

This Keto Family  is a participant of the Amazon affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

I was really intent on making a traditional Keto Thanksgiving this year. And, well since I am the only semi-strict keto eater in my extended family, the tasks fell on my shoulders—but I took it on head first. I was convinced that I could "ketofy" just about any traditional item.

Although I'm not a big cranberry fan, I decided cranberry sauce qualified as a "tradtional Thanksgiving" item. So here we go! haha — Continue to check my posts and see all the Keto Thanksgiving recipes I've tagged and will continue to update here.

​Ingredients:
​1 package fresh cranberries (I think about 10oz)
1 cup water
3/4 cup Swerve confectioner's sweetener
1 drop lemon essential oil* (I ONLY recommend ingesting this brand) or 1 tsp lemon zest
2 drops orange essential oil* (I ONLY recommend ingesting this brand) or 2 tsp orange zest
1/2 teaspoon xanthan gum (I recommend this one)
a few drops coconut oil

Directions:

1. Dissolve the sweetener in water and in a small sauce pan heat it over medium heat.
2. Once the mixture starts to boil, add the the fresh cranberries.
3. Simmer for about 10 minutes. Cranberries will start to burst and release their juices.
4. In a small sauce dipping bowl mix 1/2 teaspoon of xanthan gum with a few drops of coconut oil. Mix until you have a slurry. (Don't use too much oil, otherwise your sauce may be oily. The oil is just used to activate the xanthan gum.
5. Remove from the heat and spoon the slurry in the cranberry sauce to thicken.

You can totally make this item the day before your event. It holds up really well in the fridge. Just remove it a few hours before you're ready to serve it so that it has time to come to room temperature.

*I do not recommend ingesting ANY essential oil brand. The only brand I suggest for use in cooking is Young Living due to its high and pure quality and FDA certified Vitality Line. If you need help ordering Young Living oils, please contact me or click here.

Look no further folks – this is THE Cadillac of Keto Thanksgiving desserts. If you are a bread pudding lover like me, then you've reached the holy grail. Once I perfected my Keto Bread Roll recipe, the keto dessert possibilities just opened up—and well, since Thanksgiving is just around the corner, I decided this would be the first of many keto bread puddings I will be making.

Top this baby with vanilla ice cream (We love Rebel in our home) and my Keto Caramel and you have a winner. I guarantee even the non-keto eaters at your Thanksgiving table will start considering a keto lifestyle with this dessert! LOL 

We hope you try this recipe and love it as much as we do.

Ingredients:
1 pound Keto bread (See my Keto Bread Roll recipe. You will need to make 2 batches make a 9x9 dish)
4-8 oz Keto Carmel (See my Keto Caramel recipe here)
1/4 cup pecans, chopped (optional)
Keto Pumpkin Pudding Filling:
1 cup heavy whipping cream
1 cup half and half (or do 2 cups of heavy whipping cream)
1  15-oz can pumpkin puree
1 cup allulose sweetener (I recommend this one)
4 large eggs, room temperature
4 tablespoons grass-fed butter, melted
2 teaspoons vanilla
1 tablespoon pumpkin spice

Directions:

1. You will need 1 pound (or 1 loaf of day old bread). I highly suggest using my Keto Bread Roll recipe because they do a good job standing up to the mixture without getting soggy and gross. I mean who wants soggy bread pudding? 
2. Spray or butter a 9x9 inch ceramic baking dish with coconut oil to prevent sticky. I like to use Ghee for its versatility and high smoke point for baking. 
3. Tear the bread (or cut the rolls) into small, bite-sized pieces and place it in the butter baking dish.
4. Preheat the over to 350°.
5. Mix all the pumpkin pudding filling together in a large bowl. Once fully mixed, slowly pour the mixture over the bread pieces.
6. With a spatula, gently move the bread around so the filling can get in the crevices and in between most of the pieces.  (NOTE: depending on your bread, you may not need to use all the filling. Eye-ball it and fill your baking dish just so you can see the tops of your bread pieces. You want some part of the bread to not be coated with the filling so it can brown and crisp in the oven.) 
7. Sprinkle the top with your chopped pecans.
8. Bake in the oven for 30-40 minutes, until the center is no longer jiggly. Its ok that your edges and the tops of your bread brown—the variance in texture make is great!
9. Let the bread pudding cool for at least 10 minutes.
10. While cooling, warm up your Keto Caramel (if you've made it ahead of time. See the recipe for warming instructions as it can be temperamental)
11. Plate your Keto bread pudding and drizzle your caramel over the top (be generous). Serve it warm. Enjoy!

Whether you need a Thanksgiving side dish or a quick week night veggie option, these green beans are quick, easy and tasty — even the kids will like them. I always have frozen veggies in my freezer just in case I don't have any fresh veggies on hand. That's exactly what happened the other night when my grocery store haul turned out to be quickly depleted before the week's end. I needed something that I could get on the table quickly. Smother these with gravy and you have yourself a winner!

​Ingredients:
1/4 onion, thinly sliced
3-4 strips bacon or prosciutto, diced
1 tablespoon avocado oil
2 tablespoon butter, divided
1/4 teaspoon garlic powder
1 package frozen green beans
1/4 cup beef bone broth (I recommend this one)
salt and pepper to taste

Directions:

1. Heat 1 tablespoon of butter and 1 tablespoon of avo oil in a medium pan. Add onions and cook for 1 minute.
2. Add bacon and cook with onions until crispy, (I like mine really crispy so cook it to your desired doneness)
3. Add green beans along with beef broth to the pot and cook for 5-7 minutes until tender.
   
4. Add salt and pepper to taste and garlic powder.
5. Before serving drop in 1 tablespoon of butter and stir in to melt. Serve warm alongside your protein of choice!

TO DIE FOR! This keto caramel sauce is AH-MAZING and will now become a staple in our house for anything sweet. Use it on top of ice cream, swirled in your coffee for a caramel macchiato or just eat it with a spoon LOL! 

The key to deep flavor and the golden color is browning the butter. Be patient while the butter melts and the fat solids separate and brown. This gives off a nutty flavor that is the make-it or break-it. It separates a good sauce from a great sauce. It takes time, but if you do it, you will thank me. Let me know how yours turns out.

This recipe makes about 8oz of caramel sauce. Unless you eat it out of the pot ;-)

​Ingredients:
6 tablespoons Kerrygold butter
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon Keto//Kreme* (or mct powder, NOT mct oil)
Pinch sea salt
1/4 cup xylitol sweetener (I recommend this one)
1/4 cup Monkfruit sweetener

Directions:

1. In a small sauce pan, melt butter over medium heat. Allow the butter to cook for about 5 minutes, stirring frequently. The butter will begin to foam as the milk solids separate. Within a minute or so, the mils solids will start browning and will release the most glorious, nutty fragrances (haha).
2. Add the heavy whipping cream and vanilla.
3. Sprinkle the Keto//Kreme powder (or mct powder) in and whisk to combine. Continue to whisk until all the clumps are dissolved.
4. Add the salt and sweeteners, stirring until fully combined. Bring the mixture to a low simmer. Once its starts to boil, reduce heat to low and cook the mixture for another 10-15 minutes, stirring often.
5. Remove the caramel sauce from the heat and transfer it to a glass jar to store. The sauce should be easy to pour. It will continue to thicken and slightly darken as it cools.
6. Store the sauce in the refrigerator in a sealed glass jar.
7. When you're ready to use it, remove it from the fridge and let it come to room temperature. You can also microwave the sauce to loosen it: microwave at 15 second intervals at 50% power, stirring in between each interval.

Thanksgiving is just around the corner. If you're looking to add another keto dessert option to your table, then these min praline bites are just the ticket. At only 0.5 net carbs for each little bite, you can have your keto pumpkin pie as well as a few of these babies.

Makes 36 mini praline bites
​Ingredients:
1 1/2 cups pecans (chopped)
1 cup Monkfruit Golden
25 grams coconut flour (I recommend this one)
1/2 cup melted butter
1 tablespoon gelatin, grass fed  (I recommend this one)
3 large eggs, lightly beaten

Appliances/Tools:
Mini cupcake tray** (This is what I used)
**It is KEY that you use a light colored mini cupcake baking tray to get the crunchiness and caramelization of the ingredients. 

Directions:
Preheat the over for 350° .

In a medium sized bowl, combine all dry ingredients. Set it aside. 

In a separate large bowl, ​cream the melted butter and sugar. Add eggs one at a time combining thoroughly.

Fold in dry ingredients. Then add the crushed pecans. Fold being careful not to over-mix.

Prepare your baking tray by spraying it with non-stick coconut oil or almond-oil. Or take a small amount of coconut oil on a clean towel and generously coat the wells of your baking dish. Pay close attention to the sides (Otherwise your praline bites won't come out!! haha)

Bake 20 minutes. Cool in the baking pan for 5-10 minutes until firm. Use a butter knife to loosen the sides and remove them from the tray. Finish cooling on a baking rack.

PRO TIP: Store these babies in a sealed container up to 5 days on the countertop. When you want to enjoy one thats a day or so old, quickly warm it in the microwave for 5 seconds. ENJOY!

This keto pumpkin bread recipe is really versatile. Use it as a base for a pumpkin bread loaf, pumpkin muffins or even mini individual-sized pumpkin cakes. Its a perfect addition to your fall, Keto Thanksgiving spread and is sure to satisfy even your non-keto guests.

Makes 3 two-layered mini cakes
​Ingredients:
1/3 cups coconut flour (I recommend this one)
1/2 cup Swerve sweetener
2 tablespoons ground psyllium husk (I recommend this one)
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon pumpkin spice
3 large eggs, lightly beaten
1/2 cup + 1 tablespoon pumpkin puree
2 teaspoons vanilla extract
3 tablespoons Kerrygold butter, melted
Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup Kerrygold butter, softened
2 teaspoons vanilla extract
2 cups Swerve confectioner's sweetener
Decorations (Optional):
1/2 cup pecans, chopped

Appliances/Tools:
Silicon baking tray (This is what I used for this recipe)
Handheld electric mixer

Directions Cake:

1. Preheat the over for 350° .
2. In a medium sized bowl, combine the first 6 ingredients (all the dry ingredients) — flour, sweetener, psyllium husk, baking powder, salt and pumpkin spice. Whisk together until combined, breaking up any clumps of flour. 
3. In a separate large bowl, ​combine together the wet ingredients — eggs, pumpkin purees, vanilla and melted butter.
4. Gradually add the dry ingredients mixture to the wet ingredients. Mix until just combined, but don't overmix.
5. Divide the mixture evenly in the 6 wells of the silicon baking tray. 
6. Bake 25-30 minutes. An inserted toothpick should come out clean. Cool completely before frosting your cakes.
   

Directions Cream Cheese Frosting:

1. ​Using an electric mixer mix the cream cheese, butter and vanilla ingredients until combined.
2. Add the confectioners sugar 1 cup at a time. Mix to incorporate.
3. You can use a bit of water to thin out the frosting if needed.
4. Enjoy! Don't try to eat the entire batch before you've frosted your cakes!

Assembling:

1. ​Once the cake is cooled, assemble your mini cakes with 2 layers. Spread the cream cheese frosting between the layers, on top and around the cake.
2. Decorate the cake with chopped pecans on the sides, saving a whole pecan half for the top center.

Side dishes. Some people are ok with having a salad with the same fixins at every meal and you know what? If you are new to keto and that is your jam, then don’t fix what ain’t broken. But if you’re more like me and you view variety as the spice of life, then hold on to your horses, because this keto mama has a whole bunch of keto food ideas LOL.

My children used to call these the basketball veggies when they were younger. I can see it, small balls--basketballs. Honestly as long as they ate them, I didn’t really care. 

Over the years I cooked these the same way until recently I started adding some parmesan cheese to them. Bingo! You’ll love the semi-salty, crunchy outer coat and the softened middle. I find this side dish an easy one to pair with almost any main course. If you are ever tired of your side salad or having broccoli all the time, then swap it out one night with some oven roasted Keto parmesan brussels sprouts!

Pairing:
Chicken Cordon Bleu

Serves:
4

Ingredients:
1  ½ pounds fresh brussel sprouts, halved
2 slices bacon, diced
1/4 cup parmesan cheese, grated
2 tablespoons panko pork crumbs
Salt and pepper to taste
 
Directions:

1. In a large frying pan, cook the bacon until crisp.
2. Add the brussel sprouts and season with salt and pepper. 
3. Cook with the bacon for 2-3 minutes.
4. Remove from heat. Add parmesan cheese and panko pork crumbs. Toss to coat the brussel sprouts.
5. Transfer the mixture into a large baking sheet (lined with parchment paper or foil) and bake at 400º for 30-35 minutes or until the brussel sprouts have reached your desired tenderness. For brussel sprouts with more of a bite, remove them from the heat at 25-30 minutes.

Never have boring side dishes again! Swap in brussel sprouts more often. With this recipe, even your children will love them!​

​Follow us on Social Media  |  Did you try the recipe? Tag us! @thisketofamily