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
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
Preheat oven to 375*
In a large bowl, mix together everything but the sausage. Once combined, mix in sausage and stir it all together.
Drop dough into 1″ balls onto a greased cookie sheet or a cookie sheet lined with a silicone baking mat.
Bake for 15 minutes or until golden brown.
You can make these ahead of time and reheat in the oven before your Thanksgiving feast!
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.
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
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.
Add cream cheese and stir until melted.
Sprinkle in xantham gum and continue stirring until the gravy thickens. Add salt and pepper to taste.
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.
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!
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!
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)
1/3 cup Coconut Flour
1/4 tsp Baking Powder
2 Tbsp heavy cream
ground pepper to taste
Everything But The Bagel Seasoning (optional)
Ground Sausage- 3 oz patties
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!!
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!!
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.
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!!
Preheat oven to 350F and line muffin tin with muffin liners.
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.
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.
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.