Ingredients For the no-dairy pie crust: 1 1/2 cups almond flour 1/4 cup pecans, finely chopped 4 Tbsp. unsalted butter, melted 2 Tbsp. monk fruit 1/4 tsp. cinnamon pinch of salt *For a no-dairy version: Use 4 Tbsp. coconut oil, melted, instead of butter. For the pumpkin pie filling: 1, 15-oz. can pumpkin puree 3/4 cup full-fat coconut milk (unsweetened) 1/2 cup monk fruit 4 eggs, lightly beaten 3 Tbsp. coconut flour 1 tsp. pure vanilla extract 1/2 Tbsp. pumpkin pie spice 1 packet or scoop Primal Kitchen Collagen Fuel® - Vanilla 1 tsp. cinnamon 1/4 tsp. salt Non Dairy Topping 1 can coconut cream 2 scoops Primal Kitchen Chai Tea Collagen Keto Latte Chopped pecans for topping, if desired Instructions Preheat the oven to 350ºF. Line a 9x9-inch pan with parchment paper. In a mixing bowl, add almond flour, pecans, butter or coconut oil, and salt until well combined. Pour the crust mixture into the pan, pressing the crust firmly into the bottom of the pan with clean fingers until the crust covers the bottom in one even layer. Bake the crust for 9–10 minutes, or until lightly golden. Remove from the oven and set aside. To make the pumpkin pie filling, whisk the pumpkin puree with the cream or coconut milk, and the rest of the pie filling ingredients. Pour the filling over the pie crust and bake for 40–45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. Remove from oven and let cool completely before removing from the pan. Meanwhile, make the whipped cream topping. Place cold heavy cream or coconut cream (Spoon the solid part out of the top of a can of coconut milk, leaving the water in the can. Refrigerate the coconut cream until it's cold.) in a large mixing bowl of a stand mixer. You can also use handheld beaters. Whip air into the cream, starting on low speed and gradually increasing the speed, until the cream resembles stiff peaks, and has the consistency of whipped cream. When cool, remove the pumpkin pie from the pan. Slice into bars. Serve each pumpkin pie bar with a dollop of whipped cream and a sprinkling of chopped pecans.
By Primal Kitchen This Primal Kitchen Recipe Uses Their No-Dairy Roasted Garlic Alfredo Sauce (you can also use the No-Dairy Alfredo Sauce if you don’t want any garlic flavor) to make things a little easier. This dish takes a few steps to complete, but you can make the casserole part the day before, cover it and refrigerate it, fry the onion straws and bake the casserole on the big day to save a bit of time. You’ll be rewarded with crunchy green beans cloaked in creamy, earthy sauce, topped with crispy tangles of lightly battered onion wisps. No mushy, brown-tinted canned green beans, no gloopy canned sauce, and no over-salted, greasy onion dust. If you haven’t tried a homemade version of green bean casserole made with fresh green beans and mushrooms, high-quality sauce, and make-it-yourself fried onions, find out what you’ve been missing and make it this year. Ingredients For the crispy onion topping: Primal Kitchen Avocado Oil for frying (fill the oil halfway up the sides of your frying vessel) ¼ cup Cassava Flour ¼ cup Arrowroot Flour ½ teaspoon salt Extra salt for seasoning ½ onion, sliced super thin For the rest of the casserole, you will need: ½ onion, diced ½ cup organic mushrooms (we used shiitake), sliced thin (4 ounces) 3 ¼ cups fresh, organic green beans (about 800 grams) 1 tablespoon Cassava Flour 4 tablespoons Primal Kitchen Avocado Oil ½ teaspoon salt ½ teaspoon black pepper 2 Jars Primal Kitchen No-Dairy Alfredo or No-Dairy Garlic Alfredo sauce Instructions To make the crispy onion topping: Heat fryer to 390ºF. We used an Instant Pot and fry basket to shallow fry the onions, but you can use a pot on the stove and measure the temperature with a candy thermometer. Add enough oil to your vessel so it reaches about halfway up the sides of the pot Slice half of an onion into thin rings, and cut those rings in half. Make batter; toss onion slices in it to coat. Don't fry all at once—fry in batches, depending on the size of your fryer or pot. (Note: Try to "sprinkle" the onion rings into the oil but understand they will clump together in a nest… and that's OK.) Fry for 2–3 minutes and flip to fry for another 2–3 minutes. Remove from oil and place on a paper towel-lined cookie sheet. Quickly season with salt (lightly). Let cool, and then break the onion nests apart. Warning: These onion crisps are incredibly tasty. Be careful to not eat all of them as you cook. To make the green bean casserole: Preheat oven to 350ºF. Boil green beans until tender, about 4–5 minutes, drain, and set aside. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Saute mushrooms and onions for about 8 minutes or until golden. Season with salt and pepper, and set aside. In the same skillet, heat 3 tablespoons avocado oil. Sprinkle in cassava flour and whisk for one minute until golden. Pour Alfredo sauce into the skillet, and whisk for about a minute. Add in the mushroom/onion mix, and whisk. Add in cooked green beans, and turn off the stove. Pour beans and sauce into a 9 x 13” baking dish. Top with fried onions and bake, uncovered, for 30 minutes.
Recipe By Marks Daily Apple Ingredients 2 cups turkey drippings, bone broth, or stock ½ cup heavy whipping cream 4 tablespoons butter or ghee ½ teaspoon salt ¼ teaspoon black pepper 1 1/2 teaspoon arrowroot powder Instructions Combine cream, butter, broth/drippings in a saucepan over medium-high heat. Bring to a boil and then reduce to simmer for 10–15 minutes. Add arrowroot powder, salt, and pepper. Stir until gravy thickens and reduces down to consistency of your liking.
Recipe By Lakanto The classic, Thanksgiving staple, now without any added sugar! With the perfect touch of citrus and spice for flavoring, this will be a family favorite for years to come. INGREDIENTS 1 12-ounce bag cranberries 1 cup Classic Monkfruit Sweetener (also available in Organic) 2 tablespoons orange zest 1 cup water 1 stick cinnamon 1 small pinch ground cloves INSTRUCTIONS Preheat oven to 350 degrees. Wash cranberries and place in 9×13 baking dish. Add water, cloves, cinnamon stick, and orange zest and sprinkle with Classic Monkfruit Sweetener. Bake 1 hour. Remove from oven, remove the cinnamon stick, and allow it to cool. If you like it with a little texture, mash berries; if you prefer it smooth, process it in blender or food processor until desired consistency is reached. Serve with turkey, turkey sandwiches, or on top of ice cream or cobbler or eat it by the spoonful. This can be made and refrigerated up to a week in advance or frozen for up to three months.
By Jordan's Skinny Syrups Ingredients 1 cup of heavy cream 2 shots (1/4 cup) espresso or strong coffee 1 TBSP Sugar Free White Chocolate Mocha Syrup Directions Add milk, espresso, & Sugar Free White Chocolate Mocha Syrup into cup and stir. Top with whipped cream and cinnamon. Add ice if desired. Enjoy! Shop Jordan's Sugar Free White Chocolate Mocha Syrup and start making these guilt-free Toasted White Chocolate Mochas a staple in your morning routine!
The perfect drink to enjoy with your Thanksgiving dessert! Prep time: 5 min Cook time: 0 min Total time: 5 min Ingredients: 1 tsp Sugar Free Caramel Syrup 1 tsp Sugar Free Candy Apple Syrup 3 oz prosecco 1 oz Apple Cider Apple Slice Optional: Cinnamon Sugar Directions: Rim champagne glass with cinnamon sugar if desired. Add prosecco, apple cider, and Skinny Syrups to a champagne glass and stir. Top with apple slice. Enjoy! Shop Jordan's Sugar Free Caramel Syrup to make this delicious mimosa more often!
Recipe By Keto and Co Creamy, garlicky and topped with fresh herbs. When was the last time you had a white sauce on your za?! This quick and easy low carb white sauce pizza recipe made with this Keto Flatbread Mix is the perfect pick for your next family pizza night. Photo + recipe by @cleaneaterr What You’ll Need for the Pizza: -1 bag of Keto and Co Keto Flatbread and Pizza Mix -2 eggs -½ stick of butter, softened -1 cup of mozzarella cheese -A handful of fresh basil What You’ll Need for the White Sauce: -2 Tbsp olive oil -4 cloves of garlic, minced -¼ tsp dried oregano -¼ tsp salt -pepper, to taste -2-3 Tbsp almond flour -1 ½ cups of half and half Cooking Instructions: Preheat the oven to 350F. ⠀⠀⠀⠀⠀⠀⠀⠀ Combine Keto and Co Flatbread Mix, 1 cup of lukewarm water, butter, and eggs in a medium mixing bowl and stir until dough forms.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Roll down in between two sheets of parchment paper to 1/4 - 1/3” thick.⠀ Let rise for an hour and then bake for 10 - 15 minutes. While the crust is cooking, in a skillet heat the oil on medium heat. Add the garlic and cook for about 3 minutes. Gradually add the flour (start with 2 tbsp), oregano, pepper, and salt. Whisk well! Add the half and half all at once, whisking continuously. Cook and stir until bubbly and until thickened (about 3 minutes). When your crust and sauce are both done, spread the white sauce evenly on the pizza crust and top with cheese and basil. Then return the pizza to the oven for 5-10 minutes or until the cheese melts.
Recipe By Keto and Co Oozing chocolate with every bite, indulge in this decadent lava cake made with this Keto Chocolate Cake Mix, guilt-free! Best part? It only takes 6 minutes to make in your air fryer! Recipe + photo by @ketobydesign What You’ll Need: -1 bag of Keto and Co Keto Chocolate Cake Mix -4 large eggs -6 Tbsp of butter -½ tsp apple cider vinegar -3.75” X 1.5” ramekins -Air fryer Cooking Instructions: Beat the Keto and Co Keto Chocolate Cake Mix, eggs and butter in a mixing bowl until smooth. Let sit for 30 seconds and then stir in the cider vinegar. Fill each ramekin with 3 scoops of the cake batter. Bake at 375 for 6 minutes, add your favorite lava cake toppings and enjoy! Makes 6 servings.
For the Dressing: - Sprinkle of oil - 1/4 or 1/2 a lemon depending on what you like - Dash of salt
For the Candied Pecans: - 1 cup whole unroasted natural pecans - 3 Tbsp butter - 3 Tbsp Wondrose Sugar Replacer
Cooking Instructions: First make the candied pecans - melt your butter in a large pan over medium-high heat. Add Wondrose and stir until dissolved. Add pecans, reduce heat to medium, and gently toss pecans until toasted (about 5 minutes) Watch the pecans closely, they can burn quickly. Transfer pecans to a plate and let cool. While the pecans are cooling, add lettuce and arugula or kale to a medium bowl. Add shredded carrot and cabbage as well as the rest of the toppings you prefer. Top with your desired amount of candied pecans. For the dressing, drizzle your olive oil, squeeze your lemon and sprinkle some salt and enjoy! You will have leftover pecans - break them up and store in an airtight container in the fridge. Share with your friends
From Lakanto FRESH BLUEBERRY FLAVOR: This quick gluten free breakfast snack is a naturally flavored sugar free muffin mix that's ready to serve in less than 15 minutes. Mix with coconut oil, eggs, and water to make a hot batch of sweet muffins; Makes 12 servings. It’s the perfect mix of almond flour, oat fiber, low glycemic Lakanto Monkfruit Sweetener (erythritol and monk fruit extract), baking powder, sea salt, and other ingredients LOW CARB & SUGAR FREE: If you are looking for low carb keto breakfast options, you can't go wrong with Lakanto's Naturally Flavored Blueberry Muffin Mix. Great for scones, cakes, muffins, and more. Add a handful of fresh blueberries to our low carb muffin mix to get soft, homemade, hot, lip smacking muffins. Contains 1 net carb and lots of fiber LIFESTYLE FRIENDLY: Our easy to make keto friendly blueberry muffin mix contains only 1 net carb and loads of fiber. It’s an all natural mixture that does not contain stevia, maltitol, or artificial ingredients. This low calorie keto snack is high in fiber, dairy free, keto friendly, soy free, non GMO, and plant based. With Lakanto, you don’t have to compromise on taste to stay on your diet. Fill your kitchen with the best keto vegetarian snacks from Lakanto KID & MOM APPROVED: Our blueberry gluten free muffin mix is the perfect snack to start your family’s day off right; Delicious for kids & guilt free for adults SUGAR FREE SWEETNESS: Also known by the name ‘Luo Han Guo’, monkfruit has been used as medicine for centuries and is considered as the modern day superfood. This makes Lakanto's Blueberry Muffin Mix the perfect keto gluten free snack. Monkfruit is 300x sweeter than sugar and a natural sweetener that tastes amazing without the negative effects of sugar Ingredients Almond Flour, Fiber Blend (Oat Fiber, Tapioca Fiber, Cellulose, Psyllium, and Sugarcane Fiber), Tapioca Starch, Lakanto Non-GMO Monkfruit Sweetener (Erythritol and Monk Fruit Extract), Coconut Flour, Blueberry Flavored Bits (Erythritol, Degermed Corn Grits, Corn Fiber, Chicory Root Inulin, Natural Flavor, Sunflower Oil, Fruit and Vegetable Extracts [color], Citric Acid, Monk Fruit Extract), Fava Bean Protein, Natural Flavors, Baking Powder, Sea Salt, Baking Soda, Sunflower Lecithin, Natural Mixed Tocopherols.
By Primal Kitchen Recipes Ingredients 1/2 lb ground turkey 2-3 fresh sage leaves (chopped) 1/4-1/2 tsp himalayan salt 1/4-1/2 tsp black pepper 1 tsp poultry seasoning 1 1/2 Tbl Honestly Cranberries (chopped) 1 1/2 Tbl chopped pecans 1/2 bunch chopped kale 2 sweet potatoes 1/4 onion (diced) 1 stalk celery (diced) Primal Kitchen Avocado Oil Primal Kitchen Balsamic Vinaigrette Instructions Preheat the oven to 350 degrees. Halve the sweet potatoes, coat in Primal Kitchen Avocado Oil , and roast until tender. Heat a tablespoon of Avocado Oil in a skillet over medium-high heat. Sauté the onion, celery, and sage until translucent (about 8-10 minutes). Remove the onion and celery mixture. Add another tablespoon of Avocado Oil , the brown turkey meat, salt, and poultry seasoning. Remove the turkey. Add the chopped kale and a couple of tablespoons of Primal Kitchen Balsamic Vinaigrette . Cook for 1-2 minutes. Return the turkey mix to the pan. Sprinkle in the pecans and Honestly Cranberries. Stir to combine. Scoop out the centers of sweet potatoes (so they look like boats), and fill with turkey stuffing. Serve and enjoy!
Recipe By Primal Kitchen Ingredients 1 14-pound turkey (We used a ButcherBox all-natural turkey fed an all-vegetable diet) 1 ½ cups Primal Kitchen Avocado Oil & Vinegar Vinaigrette & Marinade Plenty of salt 1 large onion, quartered 4 apples, sliced 4 carrots, cut into 3”-long pieces 4 celery stalks, cut into 3”-long pieces 12 garlic cloves, separated 6 sprigs fresh rosemary 10 stems fresh thyme 10 stems fresh sage 2 sticks unsalted butter, melted Freshly cracked black pepper Equipment 1 Meat Injector Syringe (We used this one.) 1 large meat roasting pan with metal grate 1 roll aluminum foil 1 turkey baster Blender Meat thermometer Instructions The night before you roast the turkey... If frozen, make sure the turkey is thawed completely before starting preparation process. Remove giblets and neck from body cavity of turkey and rinse turkey thoroughly with cool water. Pat turkey dry completely with paper towels. Blitz Avocado Oil & Vinegar Vinaigrette in a blender for 10–15 seconds. Pour vinaigrette into injection syringe, and start poking the needle into the flesh of the turkey and injecting the vinaigrette inside the bird. You want to insert the needle just far enough into the meat that the vinaigrette doesn’t just run out of the bird. Add more vinaigrette to the syringe as necessary until you’ve evenly injected vinaigrette all over the bird. Plan to make about 30–40 injections into a large bird. Place the turkey in the refrigerator, covered, if desired, for about 12 hours to allow the vinaigrette to distribute throughout the bird. The day you want to roast the turkey… Remove turkey from the refrigerator and allow to come to room temperature on the counter, about 20 minutes or so. Season the turkey liberally inside and outside with salt. Place cut onions, apples, carrots, celery, garlic, and half of the herbs inside of the cavity of the turkey. Scatter any remaining fruit, veggies, and herbs onto the bottom of the turkey roasting pan. Place stuffed turkey on top of the roasting rack. Preheat oven to 325ºF. In a saucepan over medium-low heat, melt better. Set aside to cool. Pour half of the melted butter on top of the bird. Massage butter onto the outside skin of the turkey with your hands so that it’s completely coated. Grind fresh cracked black pepper on top of the turkey. Place a tent of aluminum foil over the turkey and place in the oven. Roast for approximately 15 minutes per pound. For our 14-pound bird, we roasted it in the oven for about 3.5 hours total. About one hour before the cooking time is done for the size of your turkey, remove the aluminum foil tent. Baste the turkey with remaining melted butter, and allow to roast and brown for another hour. When the cooking time is complete, remove the turkey from the oven. Insert a meat thermometer inside the breast of the turkey (away from any bone) and read the temperature. A reading of 173ºF indicates that the turkey is fully cooked. Allow the turkey to rest for 20–30 minutes before carving (you can tent it with aluminum foil again to keep it warm).