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10 Days of Keto Thanksgiving: {Day 10}: Sex in a Pan Dessert

Sex in a Pan Dessert Recipe 
(Sugar-free, Low Carb, Gluten-free) 

1 1/2 cup Blanched almond flour
1/2 cup Pecans grinded in food processor
2 tbsp Powdered erythritol
1/3 cup Butter

1/4 cup Heavy cream
1/4 cup Powdered erythritol
1/2 tsp Vanilla extract
8 oz Cream cheese

10 Days of Keto Thanksgiving: {Day 9}: Low Carb Green Bean Casserole

Low Carb Green Bean Casserole
Recipe from here

Per serving 8 Carbs (Yields 8 servings)


  • 1 pound fresh green beans, cleaned, trimmed and halved
  • ½ cup almond flour
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 small onion, thinly sliced
  • 2 large shallots, thinly sliced
  • 8 ounces cremini mushrooms, rough chopped
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • ½ cup chicken stock
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • avocado oil (or frying oil of your choice)

10 Days of Keto Thanksgiving: {Day 8}: Pull Apart Rolls

Recipe from here

8 rolls - 3 carbs each :) 


1 ⅓ cup blanched almond flour, or can also use with 1/3 cup coconut flour instead
1 ½ tsp baking powder
1 ½ cup shredded Mozzarella cheese
2 ounces cream cheese
2 lg eggs
¼ cup grated Parmesan cheese

Grease or spray with non-stick oil spray a muffin pan and preheat oven to 350 F.
In a mixing bowl combine the almond flour and the baking powder, mix well. Set aside.
Melt the shredded Mozzarella and the cream cheese on the stove top (or in the microwave for 1 minute) until melted.
Once the cheese has melted, add flour mix, and eggs. Mix together.
Grease hands and knead dough to form a sticky ball. Place the dough ball on a large sheet of baking paper or a silicon mat.
Slice the dough ball into fourths. Then slice each quarter into 6 small pieces.
Roll the small pieces into balls, and lightly roll the balls in a bowl of the Parmesan cheese to lightly coat them with Parmesan (this helps them be able to pull apart easily).
Add 3 of the dough balls to each muffin cup in the muffin pan (this makes the 3 leaf clover).
Bake at 350 F for 20 minutes or until golden brown. Remove from oven and allow to cool slightly before serving.

10 Days of Keto Thanksgiving: {Day 7}: Low Carb Stuffed Artichokes

Low Carb Stuffed Artichokes
Recipe came from HERE


  • 2 cups almond flour

  • 1 tsp sea salt

  • 1 tsp parsley

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp dried oregano



  • Ingredients

  • 4 large artichokes, trimmed

  • lemon juice (optional)

  • 8 cloves garlic, smashed with the flat of your blade and minced

  • 4 Tbsp extra virgin olive oil

  • 1 lemon

  • boiling water

10 Days of Keto Thanksgiving: {Day 6}: Sugar Free Eggnog

10 Days of Keto Thanksgiving: {Day 6}: Sugar Free Eggnog

The holiday season means eggnog is being in the grocery stores. I love it but the sugars are high and just too heavy for me. This recipe is sugar free and yummy. I hope you like too!

Sugar Free Eggnog

4 large eggs
2 large egg yolk
1/2 cup granular Swerve Sweetener (or 1/4 cup Swerve and 1/4 tsp liquid stevia extract)
1/4 tsp salt
4 cups unsweetened almond milk use hemp milk for a nut-free version
2 1/2 tsp vanilla extract divided
1/2 tsp ground nutmeg
1/2 cup whipping cream use coconut whipped cream for dairy-free
1 tbsp powdered Swerve Sweetener
Whiskey rum, or brandy, if desired (you can also use rum extract)

Whisk eggs, yolks, sweetener, and salt together in a large saucepan. Slowly whisk in almond milk until well combined. Using a candy thermometer, cook mixture over low heat while stirring constantly, until it becomes thick enough to coat the back of a spoon and registers 165F (this can take up to 15 minutes).
Stir in 2 tsp vanilla and nutmeg. Cover tightly with plastic wrap and chill for at least three hours and up to 2 days.
Just before serving, whip cream with powdered sweetener and remaining vanilla into soft peaks and gently fold into the egg mixture. Add 1 oz liquor or liqueur to each glass and pour eggnog over. Stir gently and sprinkle with grated nutmeg.

Recipe Notes
Use coconut whipped cream in place of the whipping cream for a dairy-free version.
Use hemp milk for nut-free version

10 Days of Keto Thanksgiving: {Day 5}: Keto Stuffing

10 Days of Keto Thanksgiving: {Day 5}: Keto Stuffing**

I have made stuffing in two ways: using keto bread and using pork rind. I like them both but the one using the keto bread, I like the most.

10 slices Keto Bread***, cut into 1/2" cubes 
2 tbsp parsley, chopped 
1 tbsp rosemary 
1 tbsp thyme 
1/4 c onion, chopped 
5 stalks green onions 
3 stalks celery 
2 tbsp garlic, minced 
8 oz sausage, cooked and crumbled (save the grease) 
1 c broth, chicken or turkey 
1 c heavy whipping cream 
2 lg eggs 

Bake the Almond Flour Keto Muffins/Bread recipe, then chop 10 slices into cubes. Sprinkle with parsley, rosemary and thyme. Bake 1 hour at 200 F until brown and crispy. Add onions, green onions, celery, garlic and cooked, crumbled sausage (plus the grease) to a bowl. Set aside. In a separate bowl, whisk together broth, heavy cream and eggs. Add the cubed bread, using your hands to mix together. Add the sausage and veggies, and continue mixing. 
Pour stuffing into an oven‐safe dish and bake 1 hour at 350 F.

***Keto Bread Recipe- This is the one I use all the time and tastes great. ** Recipe is from Low Carbe Diem