Keto Thanksgiving Biscuit Balls

Thanksgiving stuffing or dressing (whatever you like to call it) is my absolute FAVORITE side dish on the Turkey Day table! Well, I decided to do something different this year with our keto dressing to make things a little easier for myself. I would typically make a keto bread a few days prior to Turkey Day, cut it up into cubes, dry them out on a cookie sheet for 2 days, and then make the dressing as I normally would. This year, I combined my biscuit dough and a roll of sausage together and dropped them onto a sheet pan! I thought individual biscuits or balls would be equally delicious with a crunchy exterior and a doughy inside! These. Are. So. GOOD!!


3 cups almond flour

4 eggs

1/2 tsp salt

1/2 cup melted butter

2/3 cups sour cream

3 celery stocks, finely chopped

1/2 yellow onion, finely chopped

2 Tbsp baking powder

1 Tbsp rubbed sage

1 tsp onion powder

1 tsp garlic powder

1 tsp italian seasoning

1 1/2 cups shredded cheese

1 lb sausage (spicy, sage, or italian) I used Jimmy Dean


  1. Preheat oven to 375*
  2. In a large bowl, mix together everything but the sausage. Once combined, mix in sausage and stir it all together.
  3. Drop dough into 1″ balls onto a greased cookie sheet or a cookie sheet lined with a silicone baking mat.
  4. Bake for 15 minutes or until golden brown.
  5. You can make these ahead of time and reheat in the oven before your Thanksgiving feast!


Egg, Cheese and Sausage Gravy Sandwich

We had leftover Burger Buns (recipe here), so I thought I’d whip up a breakfast sandwich that would leave me full and satisfied until dinner since I’ll be out and about all day today! This is my new favorite sandwich! A buttery bun, cheddar cheese, an egg cooked to over-easy, gooey perfection, drenched in a creamy gravy loaded with sausage. DELICIOUS!!!! You can find my burger bun recipe by clicking the link above, but here is how I get down with the gravy.

Sausage Gravy:


1 lb Jimmy Dean Sausage (breakfast or spicy)

2 cups Heavy Whipping Cream

2 oz Cream Cheese

1/2 tsp Xantham Gum

salt and pepper, to taste


  1. Cook 1 lb pork sausage in large pan over medium high heat. Once browned, pour in heavy whipping cream and stir. Reduce heat to low.
  2. Add cream cheese and stir until melted.
  3. Sprinkle in xantham gum and continue stirring until the gravy thickens. Add salt and pepper to taste.
  4. Cut buns in half, horizontally, and spread with butter on both sides. Lay them in a skillet, cut side down, and toast until brown. Set aside on a plate.
  5. Cook an egg (or 2) however you like and put it on top of the bottom bun and place a slice of cheese on top of the egg. Spoon a few scoops of gravy on the egg and then place the other half of the bun on top!

You’ll need a fork and a knife for this creation! This sandwich also makes a great dinner on a chilly night! It’s super filling and incredibly delicious!


Instant Pot Keto Broccoli Beef

Another Instant Pot experiment turned into yet another family favorite recipe!! I cooked this dish in the pressure cooker in less than 20 minutes with frozen stew meat! It was scrumptious and perfect for a chilly fall evening!


  • ⅔ cup water
  • 6 gloves garlic, chopped
  • ¼ cup hot water
  • Sesame seeds for garnish (optional)
  • 2 tbsp brown sugar substitute
  • 1 tbsp xantham gum
  • ⅓ cup soy sauce
  • 2 lbs beef (stew meat, chuck roast or flank steak), cut into small pieces or thin strips
  • 1 lb broccoli florets (fresh or frozen)
  • 1 1-inch piece of fresh ginger (or 1 tsp ground ginger)
  • 1 tsp sesame oil
  • salt and pepper


  1. Set the Instant Pot to ‘saute’, add sesame oil and let it get warm. Combine the soy sauce, water, brown sugar substitute, garlic and ginger in a medium sized bowl and mix until smooth.
  2. Once the pot is hot, add beef, salt and pepper, and cook until each side is browned.
  3. Push the cancel or stop button and pour in the soy sauce mixture and stir to make sure all of the meat is coated in the sauce. Close with the lid and set to ‘high pressure’ and cook for 12 minutes.
  4. While the beef cooks, steam your broccoli in either a steamer over the stove, or in a microwave-safe bowl until tender and set aside.
  5. Make a slurry of the xantham gum and hot water in a small bowl and add to the pot once the meat is done and the pressure has been released. The sauce should thicken after a few minutes.
  6. Then, add in the steamed broccoli and stir to combine everything together!
  7. Serve over zoodles or cauliflower rice and garnish with sesame seeds and ENJOY!


Burger Buns

These hamburger buns are very similar to the Fat Head dough that I make for pizzas! They are fluffy and delicious!


  • 4 tbsp. butter, melted
  • sesame seeds (optional)
  • dried parsley (optional)
  • 2 cups shredded mozzarella
  • 4 oz. cream cheese
  • 3 large eggs
  • 3 cups almond flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt


  1. Preheat oven to 400° and line a baking sheet with parchment paper or a silicone baking mat. In a large, microwave-safe bowl, melt together mozzarella and cream cheese. Once melted, stir to combine.
  2. Add eggs and stir, then add almond flour, baking powder and salt and stir again until dough comes together. Form dough into 6 balls and flatten slightly then place on prepared baking sheet.
  3. Brush with melted butter and sprinkle with sesame seeds and parsley. Bake until golden, 10-12 minutes.
  4. Once buns are cool enough to handle, slice in half horizontally and use for burgers or sandwiches!!



Sausage Biscuits

Sausage Biscuits

My Husband got a little creative in the kitchen a few weekends ago and concocted these little magical breakfast sandwiches. They are to die for and we have eaten them every weekend (and maybe some weeknights) since!

Ingredients: (makes 4 sandwiches)


4 eggs

1/3 cup Coconut Flour

1/4 tsp Baking Powder

2 Tbsp heavy cream

ground pepper to taste

Everything But The Bagel Seasoning (optional)

Additional Ingredients:

Ground Sausage- 3 oz patties

Cheddar cheese


In a medium bowl, whisk together all of the ingredients for the biscuits, set aside.

Form sausage into 3 oz patties and cook on medium high heat in a medium skillet until cooked through. Lay a slice of cheddar cheese over the top of each patty and let melt. Remove patties and set aside.

Set 2- 3″ biscuit cutters on top of a greased, flat top grill over medium heat and pour 1/4 of the batter into each ring and cook until the top is just about set. Once it’s set, remove the ring and flip using a spatula. Remove both biscuits and repeat until you have about 8 biscuits.

Assemble sandwiches by placing one patty on a biscuit and then covering it with a second biscuit. Voila! You can also fry or scramble an egg to add to this sandwich! SOOOOO tasty!!

Instant Pot Korean Beef

I am so completely obsessed with my pressure cooker! Up until last week, I was extremely intimidated by it and terrified to use it unless my Husband was home. I’m ridiculous, I know. I seriously LOVE this thing!! It’s perfect for last minute meals or if you forgot to take something out to defrost in the morning, like I do more often than I’d like to admit.

This is great option for a quick weeknight meal! It’s healthy, filling, and super delish!!


2 lb ground beef (you can also use ground turkey)

1 Tbsp extra virgin olive oil

5 cloves garlic, minced

1 medium yellow onion, chopped

12 oz bag fresh green beans

1/2 cup beef broth

1/4 cup soy sauce

2 Tbsp Swerve brown sugar

1 Tbsp ginger

1 Tbsp chili paste (optional)

1 tsp crushed red pepper flake (optional)

2 Tbsp rice wine vinegar


Set the pressure cooker to the ‘saute’ option and let it get to temperature. Once it’s ready, add EVOO, then add ground beef and break it up quickly. Add onion and garlic and saute for 1 minute. Add the remaining ingredients and put the top on.

Set it to ‘high pressure’ and cook for 4 minutes.

Once all of the pressure has been released, carefully take the top off and stir.

* I served this over my bacon cauliflower rice and added green onions on top!


If you don’t have a Instant Pot, what are you waiting for?! Check out the one I bought here!



Keto Pumpkin Cream Cheese Muffins

These Keto Pumpkin Cream Cheese Muffins are perfect for fall, especially for those who are living the Ketogenic/low carb lifestyle as there is no added sugar. It’s also a perfect recipe if you’re looking for a nut-free or vegetarian muffin option! They take hardly any time at all to whip up and they fill your house with the smell of Autumn while they bake in the oven. Delicious!!

Ingredients: Makes about 12 muffins

Cream Cheese Filling:


  1. Preheat oven to 350F and line muffin tin with muffin liners.
  2. Melt butter and coconut oil in a large mixing bowl. Once melted, add eggs, egg white, pumpkin puree, monkfruit sweetener, vanilla extract, and pumpkin pie spice and mix together using an electric mixer until well combined. Add coconut flour, salt, baking soda, and cream of tartar and mix again with an electric mixer. Spoon mixture into muffin liners.
  3. To a separate bowl, combine filling ingredients and mix with a spoon until well-combined. Spoon the filling mixture on top of pumpkin batter and then using a toothpick, swirl filling into pumpkin mixture.
  4. Bake muffins until cooked through. You can stick a toothpick in the middle and if it comes out cleanly, they’re done! This takes about 20-30 minutes.
  5. Serve warm and enjoy!