THE HOLIDAYS ARE JUST AROUND THE CORNER
From our keto home to yours, we wish you Happy Holidays, Merry Christmas, and a Happy New Year. We are grateful for all of you, and pray for your good health and good cheer! Here are the recipes the Robach family will be enjoying on our 5 course Christmas Dinner feast. From cocktails to appetizers, entrée to sides, sauces to dessert, they’re plenty of alternatives on myketohome.com.
Low-Carb Blackberry Sidecars
These glamours cocktails use blackberry vodka, blackberry brandy, and fresh lime juice with zero added sugar. With a perfect ratio of sweet-to-tart, you'll create these colorful, low-carb blackberry sidecars in less than 5 minutes.
- 2 shots blackberry vodka
- 1 shot blackberry brandy
- 1 shot fresh lime juice
- Fill cocktail shaker with ice.
- Add vodka, brandy and lime juice. Shake for 30 seconds.
- Strain into martini glasses.
- Garnish with blackberries and lime twists.
Keto friendly Multi Seed Crackers
Full of healthy seeds and amazing flavors, these delicious keto seed crackers handle hard cheeses just as well as soft, creating the perfect appetizer or snack.
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1/3 cup flaxseeds or chia seeds
- 1/3 cup sesame seeds
- 1/3 cup almond flour
- 1 tablespoon ground psyllium husk powder
- 1 teaspoon salt (Kosher or sea salt works great)
- 1 teaspoon freshly ground pepper
- 2 teaspoons dried rosemary (or your favorite dried herb or spice)
- 4 tablespoons melted coconut oil
- 1 cup boiling water
- 1/2 cup Grated Parmesan cheese
- Preheat oven to 300 degrees F and line 11 x 17-inch baking sheet with parchment paper.
- Mix all dry ingredients together in large bowl. Using wooden spoon, mix in melted coconut oil and 1 cup boiling water until the mixture forms a ball.
Spread out the dough in a thin layer to the edges of the baking sheet. A small pastry roller does a fantastic job. Your hands will do the trick as well.
- If you want uniform cracker size, score the batter with a pizza wheel or sharp knife. I divide batter lengthwise in eighths, and widthwise in fifths. If you prefer random sizes, forget about scoring.
- Bake on lower rack for one hour, turning the sheet halfway through for even browning. Turn the oven off and sprinkle grated Parmesan cheese on top of the crackers. Now back in the oven for one hour to let the crackers cool.
When cool, break into pieces and store in sealed container. Top with softened creamed cheese dips, guacamole, or my go-to dip - pimento cheese.
Praline Kahlua Brie
The perfect 5 minute yummy cheese spread using brie cheese, Kahlua and pecans. A family favorite during the holidays, serve this low-carb appetizer with seed crackers, celery, or cucumber slices.
- 14 ounces of baby brie cheese – 1 round
- 1/2 cup coarsely chopped pecans
- 2 tablespoons Kahlua
- 2 tablespoons Sukrin Gold for zero added carbs (or 2 tablespoons Truvia brown sugar blend.)
- Using sharp knife, slice the rind from the top of the brie round. Place on oven safe plate or dish. I use either a baking stone or glass pie plate.
- In small bowl, combine pecans, Kahlua and brown sugar substitute .
- Spread mixture over the top of brie and bake at 350 degrees F for 5 minutes, or just until soft.
- Serve warm.
The entire round has only 8 net carbs! If you use Truvia brown sugar blend, you add 3 net carbs to a serving. 4 servings
Spicy Keto Guacamole
Creamy, chunky fresh guacamole you make in 20 minutes. Use as a dip, on toast, as a side, or in wraps. Keto, low carb, gluten-free, paleo-friendly. It's fat-fueled and fabulous.
- 3 Hass avocados
- 1 tbsp fresh lime juice
- ½ tsp salt (kosher or sea)
- ¼ tsp cayenne pepper (or ½ tsp red pepper flakes)
- 3 tbsp cilantro (chopped)
- ¼ cup red onions (diced)
- 1 medium jalapeño (seeded and chopped)
- 1 medium tomato (Roma or plum, chopped)
Slice 3 avocados in half lengthwise. Separate the halves and discard pits. Using a spoon, scoop out avocado pulp and place in medium-size bowl. Add fresh lime juice, salt, cayenne pepper and toss. Using a fork, mash until desired consistency.
Fold in cilantro, red onion, jalapeño, and tomatoes until combined
Serve and enjoy!
Store leftovers in refrigerator with plastic wrap touching the guacamole.
Keto Beef Ribeye Roast
The perfect entrée to adorn your holiday table this year! Wrapped in a crust of minced garlic, salt, pepper, and oregano, our ribeye roast is tender, juicy, and takes only ten minutes to prep. With 1 net carb per 8 ounce serving, it fits right into your keto or low carb lifestyle.
- 4 lb ribeye roast (boneless)
- 4 tbsp butter (unsalted, melted)
- 2 tbsp minced garlic (about 6 large cloves)
- 2 tbsp black pepper (freshly ground)
- 2 tbsp coarse salt
- 1 tsp oregano (dried )
Preheat oven to 450° F. In a small bowl combine minced garlic, pepper, salt, and oregano.
Brush melted butter over roast. Cover roast with garlic and spices.
Place in roasting pan and bake for 15 minutes. Reduce heat to 325° F and bake until thermometer reaches 125°F for medium-rare. Remove from oven. Loosely tent with foil and allow to rest 15 minutes.
For a medium roast, remove from oven when temperature reaches 135°F. For medium-well, remove when temperature reaches 140°
Wrap leftovers tightly and store in refrigerator for up to 4 days.
Keto Beef and Wine Au Jus
Minced shallots sautéed in butter, added to beef broth, dry red wine, black pepper, and rosemary, is our go-to flavorful Au jus sauce for tenderloin, ribeye, or any beef roast. Only 1 net carb per delicious serving!
- 3 tbsp butter
- 1 medium shallot (minced)
- 1 tsp black pepper (freshly ground)
- 2 cups beef broth
- 1 cup dry red wine (Merlot, Cabernet, Pinot Noir, Syrah)
- ½ tsp dried rosemary (or ½ fresh rosemary sprig)
In a medium-size saucepan, melt butter over medium heat. Add minced shallot and stir, about 2 minutes, until the shallot begins to soften but does not brown.
Add black pepper, beef broth, red wine, and rosemary. Increase heat and bring mixture to a boil, then reduce heat to medium and simmer, stirring occasionally, until reduced to approximately 2 cups. Strain and serve.
6 servings. A perfect compliment to sliced tenderloin.
Quick and Easy Keto Mushrooms in White Wine Sauce
A quick and easy, savory and nutritious, keto/low carb side dish using fresh mushrooms, butter, shallots, white wine, and thyme. A tried-and-true side dish for a Thanksgiving or holiday dinner, and a flavorful, inexpensive way to liven up any meal.
- Heavy Skillet
- 2 tbsp olive oil
- 4 tbsp butter (unsalted)
- 24 ounces mushrooms (1.5 pounds) (any variety)
- 1 medium shallot (minced)
- ½ cup white wine (dry)
- ½ cup chicken stock
- 2 tsp fresh thyme leaves (or ½ tsp dried)
- coarse salt and ground pepper to taste
Rinse mushrooms and pat dry. Use whole mushrooms if small, otherwise slice or quarter.
In a heavy, deep skillet, heat oil over medium heat. Add butter until foamy. Increase heat to high, add mushrooms and cook, undisturbed, for 4-5 minutes until they have caramelized on the bottom. Flip mushrooms over and cook another 4-5 minutes, until mushrooms are browned.
Stir in shallots and continue cooking for 1 minute.
Add wine and chicken stock. Season with salt and pepper. Continue cooking 3 minutes, or until liquid is greatly reduced. Add thyme.
Cheesy Sour Cream Cauliflower Rice
Scrumptious low-carb/keto side dish using cauliflower rice, butter, sour cream, and cheddar cheese. Similar in taste to stuffed baked potatoes, but only 2 net carbs per serving! The perfect comfort food when you only have a few minutes to spare.
- 12 ounces fresh or frozen riced cauliflower (Green Giant frozen organic riced cauliflower from Costco is great when you're in a hurry. )
- 2 tablespoons butter
- 1 cup full-fat sour cream
- 1 cup shredded cheddar cheese (I use extra sharp. )
- freshly grated pepper
Place 12 ounces frozen or fresh riced cauliflower in a casserole dish in microwave. Cook on high for 4 minutes. Do not add water.
Add butter and microwave for additional 1 minute. Add sour cream and cheddar cheese. Stir until mixed. Salt and pepper to taste.
Amy Robach's Pan Sautéed Brussels Sprouts
A side dish you can't resist, this Brussel sprouts recipe is loaded with savory flavors! Caramalized in bacon, onion, and olive oil, it's quick to prepare and a powerhouse of nutrition. This dish will have your tastebuds saying thank you!
- 1 lb Brussels sprouts (trimmed and halved)
- 3 strips bacon (uncooked (thick-cut or 4 regular) about 4 oz. cut into small squares )
- 3 tbsp olive oil
- ¼ C onions (or leeks, chopped)
- ½ C chicken broth
- 1 tbsp balsamic vinegar
- ½ tsp salt (Kosher or Sea)
- 1 tsp black pepper (freshly ground)
- ¼ C Parmesan cheese (shredded (optional))
Rinse, then trim stem end of 1 pound Brussels sprouts. Cut in half lengthwise.
Using kitchen shears, cut uncooked bacon into small squares and place in heavy-bottom skillet over medium-high heat until bacon starts to crisp. Add olive oil and onions. Using spatula or wooden spoon, stir 5 minutes, or until onions become transluscent.
Add Brussels sprouts, chicken broth, Kosher or Sea salt and ground pepper. Sauté until both sides turn a deep golden brown, about 10 minutes.
Remove from heat. Add balsamic vinegar and toss. Top with Parmesan cheese and cover with lid for 1-2 minutes until cheese is melted.
Refrigerate leftovers in a sealed container for up to 3 days. Reheat in heavy skillet over medium heat until center is hot. Freezing is not recommended.
Keto Flourless Chocolate Espresso Cake / Adapted from The Capital Grille, NY, NY
A rich, dark chocolate, dense cake. With only 4 net carbs per serving, it fits perfectly into a keto or low-carb lifestyle without sacrificing on taste or texture. Top with raspberry sauce and heavy whipping cream for a gorgeous presentation.
- 1 pound 92% cocoa chocolate (I used 5 bars Ghirardelli Intense Dark 92% broken into pieces)
- 1 pound unsalted butter (diced)
- 1 cup freshly brewed espresso (or 1 teaspoon espresso powder dissolved in 1 cup water)
- 1 cup Swerve Brown Sugar
- 8 eggs (beaten to blend)
- Low-carb raspberry sauce
- Fresh raspberries for garnish
- Land O Lakes sugar-free whipped heavy cream
Preheat oven to 350 degrees F. Wrap a springform pan with foil to seal out water, or a 2-inch deep, 9-inch diameter cake pan, lined on the bottom with parchment paper.
- Bring butter, espresso and brown sugar substitute to boil over medium-high heat in saucepan, stirring constantly.
- Add chocolate pieces; whisk until smooth then remove from heat and cool slightly – just a few minutes.
Whip eggs until blended. Stir eggs into chocolate mixture until blended. Do not whip.
- Pour batter into prepared pan, then place in roasting pan. Pour hot water into roasting pan to come halfway up sides of pan.
- Bake until center of cake is set, and tester (I use a toothpick) inserted into center comes out with a few moist crumbs attached, about 42-45 minutes.
- Remove pan from water. Wrap in foil and chill cake overnight.
Cut around pan sides to loosen cake. If using a springform pan, loosen sides to release cake. If using round cake pan: using oven mitts, hold pan bottom over low heat on stovetop for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan and peel off parchment.
Refrigerate overnight. Remove from refrigerator an hour or two before serving. Cut into slices and top with raspberry sauce and whipped cream. Top with a few fresh raspberries.
Keto Low Carb Jam and Berry Sauce
Simply the best berry sauce, jam, or topping we've ever tasted! Using only 3 ingredients and 15-20 minutes cooking time, slather on our Keto Low Carb Jam and Berry Sauce over full-fat yogurt, cheesecake, chocolate torte, waffles, or anything that needs a fruity topping.
- Medium saucepan
- 12 oz frozen raspberries, blueberries, or berry blend
- ½ cup truvia Sweet Complete (or Swerve granular)
- pinch of salt
- 1 tablespoon butter (optional)
In medium saucepan, combine berries and truvia Sweet Complete or Swerve granulated sugar substitute. Stir over medium heat, breaking up any frozen chunks until berries begin to soften and produce juice, about 5 minutes.
Add a pinch of salt to ramp up flavors. Simmer for 15 - 20 minutes, stirring occasionally, until berries have broken down, the sugar substitute dissolves, and sauce thickens. Raspberries tend to break down more quickly. Blueberries or berry blend (blueberries, strawberries, and raspberries) take a little longer. The longer the simmer, the thicker it gets. Use a wooden spoon to help break the berries down as they cook. Depending on the sweetness of the berries and your personal taste, you can add a bit of truvia from the 2 gram packet.
Remove from heat and stir in butter until melted.
Place into a glass or plastic container. Cover and refrigerate until chilled. It will thicken as it cools. Stays fresh a solid 4 weeks in the fridge, but we promise, this jam/sauce will disappear much sooner.
12 - 4 tsp servings.