Thanksgiving Keto Style

 

Hello, Friends! Flossie Benton Rogers here. The dreaded fattening food season is upon us, made harder by the exciting and beloved holidays it cradles-- Halloween, Thanksgiving, and Christmas. What? You made it through Halloween without succumbing to a miniature Snickers? You rock! One down and two to go! The holidays coming up are fabulous family times. At Thanksgiving, in particular, you may want to indulge in what everyone else is eating, which may include turkey and gravy, dressing, yams, cranberry sauce, corn pudding, pumpkin pie, and many other delicacies. However, maybe you'd like to have one or two keto dishes on the table just for you and Aunt SassyJane, who is a keto enthusiast if I ever saw one. 

Fabulous recipes can be found by googling keto and whatever dish you are looking for. Almond flour and coconut flour often play a part. I like to stay away from those as much as possible because, though low carb, they still contain more carbs than I like. The recipe I'm sharing today is made from a keto enthusiast's best friend-- pork panko (crumbs made of pork rinds). You can buy pork panko or make your own by pummeling pigskins or pork rinds into crumbs. The entire dish contains about 7 carbs.

The recipe is a  quick and easy "Two-Fer"-- Keto Dressing and Keto Bread Pudding made from the same base mixture. I concocted the recipe after being inspired by an old "pigskin pancake" recipe I've been using for years and the newer keto chaffle recipes featuring cheese. I bake both the stuffing and bread pudding simultaneously in a divided Pyrex dish.

The following two pictures show most of the ingredients.

INGREDIENTS FOR KETO BASE MIXTURE:

2 eggs, beaten

2 cups pork panko 

1/2 cup heavy cream

1 cup shredded Creamy Melt mozzarella cheese

REMAINING INGREDIENTS FOR KETO DRESSING:

1/4 cup chicken stock

1/2 teaspoon sage

1/2 teaspoon poultry seasoning 

pinch pepper

Optional: If you like your dressing made from cornbread, add 1/2 teaspoon of cornbread flavoring as pictured above. I had no idea this existed and was tickled to recently discover it. This is Amoretti brand, and there are other brands as well.

REMAINING INGREDIENTS FOR KETO BREAD PUDDING:

1/4 cup water

heaping teaspoon of stevia or other sugar-free sweetener

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1/2 teaspoon vanilla

Pre-heat oven to 350 degrees. Spray cooking oil into baking dish. In a medium bowl, mix the ingredients for the Keto Base Mixture until well combined and all panko has been moistened. Divide half the mixture into a second bowl.

To the mixture in the first bowl, add the remaining ingredients for Keto Dressing. Mix well and spoon into one side of the divided baking dish.

To the mixture in the second bowl, add the remaining ingredients for Keto Bread Pudding. Mix well and spoon into the other side of the divided baking dish.  Bake at 350 degrees for 35 minutes. Remove from oven. The dressing will be lighter in hue and the bread pudding darker.  

Slice and enjoy! The keto bread pudding is extra delicious with a dollop of whipped cream made with stevia and whipping cream.

In the comments below tell me your favorite Thanksgiving dish for a chance to win a copy of Mind Your Goddess or any of my Wytchfae eBooks. flossiebentonrogers.com

Thank you for participating in our celebration this week! 

HAPPY THANKSGIVING FROM THE PEN DAMES!