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Happy Thanksgiving Keto Style

🦃Thanksgiving🦃 got you stressed about derailing the keto train? 😥
Don’t worry, we’ve got you covered🙌.

Happy_Thanksgiving_Keto_Style2      Photo by Charles Deluvio




We have put together a Thanksgiving keto meal plan🦃🥓🍗🥧 to give you some options for the upcoming feast. Whether you are traveling to visit family and need a keto dish or planning your own, at home meal, these are some great recipes that will warm their hearts and fill their belly without the guilt.


Happy_Thanksgiving_Keto_StylePhoto by Gabriel Garcia Marengo



🦃Happy Thanksgiving🦃 from The Keto Family!!

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Enjoy this Keto Family Holiday Meal Plan


Low Carb Bagels

These low carb bagels are so easy to make and only take 5 ingredients. Fathead dough is one of our favorite things to make and eat. We have used it making keto pizza before and the entire family gobbles it up. Using almond flour fathead dough isn’t just for pizza anymore! You can get so creative with the dough and use it in multiple recipes including Fathead Dough CalzonesParmesan Garlic Breadsticks, Fathead Rolls.

You are sure to love these 24 Fathhead Dough Recipes too! Now, we can eat keto bagels without the guilt or the carbs. Do be aware, if you are using fathead dough often in your keto life it might cause a stall. This fathead dough recipe can be made with coconut flour as well. We suggest starting with the basics with keto and getting creative with recipes once you have it down pat.

Yields 6 Bagels
1 cup almond flour

1.5 tsp baking powder

2 cups mozzarella (use block- not fresh as there is too much moisture)

1 large egg

dash of pink Himalayan salt

2 oz full-fat cream cheese- cubed

Optional: Everything but the Bagel Seasoning or desired toppings

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Add the mozzarella and cream cheese to a microwave safe bowl and microwave on high for 30 seconds. Stir to combine using a fork and then microwave for another 30 seconds until fully melted.

3. Add in the almond flour, egg, baking powder, and salt and combine using the fork. Then knead the dough with your hands or a spatula until you reach the desired texture and consistency. The dough should be evenly mixed with no separation. If it is difficult to bind together, place back in the microwave for 15 seconds or so to heat the dough.

4. Divide the dough into 6 balls of the same size. Roll the balls into a log then press the ends together to make a bagel shape. Repeat with the remaining dough. If using Everything but the bagel seasoning, rub the bagel with a bit of water so the seasoning will stick. Sprinkle seasoning over the bagels and gently press into the dough.

5. Roll each ball out into a thin log using your hands and form a circle onto the parchment paper. Repeat with the remaining dough.

6. Lightly brush the top of each bagel with some water to help the seasoning stick better. Sprinkle on desired seasoning and press down lightly with your fingers.

7. Bake for 10-12 minutes until golden brown. Watching closely so they don’t burn.
Check out the steps below


There likely won’t be any left but if there are, these will keep in the fridge for a few days or you can freeze them. We use these awesome glass spill-proof containers for storage.

Sauteed Radishes

Seriously, just like taters ya’ll.
When my sister-n-law messaged me a pic of her sauteed radishes and said they tasted just like taters… I didn’t believe her and had to put it to the test.

We are from the South and “taters” were a piece of life that was missing with keto living.
Not anymore! Since then we have tried them in our Keto Thyme Chicken Veggie Soup and in our campfire foil pouches.

Seriously, they are just like having potatoes. The trick to taking the heat out of the radishes is to saute them for a looong time. I am talking, to the point of browning in the skillet.


1. Wash and dry radishes.
2. Cut off the ends and dice with a veggie crinkle cutter.
3. Heat 3-4 tbsp of avocado oil in a large skillet.
4. Once oil is hot, add radishes into skillet.
5. Optional: dice 1/2 an onion and drop into skillet.
6. Add seasoning of choice- we used Pink Himalayan Salt and Herb Blend and pepper.
7. Cook on medium heat until radishes are tender.
8. Remove from heat, add as a side to your favorite protein meal and enjoy.

Get ready for your mouth to water




Chocolate Macadamia Nut Fat Bombs

Whether or not to incorporate fat bombs in your keto life is a personal preference. You want to be sure you utilize these as a very tasty, on occasion treat because you can easily consume too many to kick you out of ketosis. I for one, use them for my kiddos to have a much healthier, full fat treat than grabbing a bag of candy and will occasionally have one myself. One or two will do!

With this recipe I learned a few things along the way. I shared the tips at the end of the post to make these fat bombs a success.

1/2 cup salted macadamia nuts
8 tbsp coconut oil (add more or less per preference)
1/2-3/4 bag of Lily’s stevia sweetened chocolate chips
3-4 large strawberries diced

Food processor
silicone molds

1. Chop macadamia nuts in a food processor until you reach a finer consistency and set aside.
2. Dice strawberries in small pieces and set aside.
3. Heat coconut oil in a small pan on low-medium heat. Careful not to make it too hot as it will cause the chocolate to scorch. Stir in Lily’s chocolate chips (can be found at whole foods stores or online) until fully melted.
4. While chocolate is still warm, pour directly into silicone molds on a flat surface, filling 3/4 of the way full.
5. Place silicone mold in the refrigerator for 5 minutes or so. Careful not to let cool too much as all the toppings will sit on top.
6. Remove mold from refrigerator and add macadamia nuts. Place back in the refrigerator for an hour to allow firming.
7. Test removal from the silicone mold, if it doesn’t remove easily, allow more time to cool. You can also flip the mold over and run under warm water to allow for easy removal. Once cooled completely, place in foil or a container in the freezer.
8. Enjoy your chocolate macadamia nut fat bomb as an occasional treat.

If you want the toppings to sink and mix into the chocolate, add toppings prior to refrigeration.
Add strawberries on top once refrigerated because the moisture from the berries causes the chocolate not to firm up and makes for difficult removal from the silicone mold.

See the recipe in action here:



Other yummy fat bombs:

Keto Family Frozen Peanut Butter Fat Bombs

24 Keto Fat Bombs

33 Delicious Keto Low Carb Fat Bombs

Keto Chocolate Peanut Butter Fat Bomb


Bacon Wrapped Stuffed Chicken & Guac

Bacon Wrapped Stuffed Chicken & Guac

Serves 4
4 chicken breasts butterflied or sliced thin
1 ½ tsp pink Himalayan salt
1 ½ tsp ground pepper
2 tsp avocado or MCT oil
1/2 cup guacamole
12 slices bacon

On a cutting board lay the chicken flat, season the outside with salt and pepper, spread guacamole on each of the chicken breasts, roll them and wrap each in 3 slices of bacon. Add 2 tsp Avocado or MCT Oil in a glass baking dish and bake in the oven at 400F for 20-30 minutes until cooked thoroughly. About 3-4 minutes prior to removing, turn the oven on broil to make the bacon crispy. Chicken may also be cooked on the grill over medium heat. Heat queso and use as a dipping sauce.

Stuffed Portabello Mushrooms🍄

These stuffed portabellos were nothing short of amazing. The had so much flavor. I think next time I make them I will use sausage just to give a spicier taste. They are so easy to make and were very filling too.

6 medium-sized Portabello mushrooms
1 lb ground beef, grass-fed is best
1-2 tbs Avocado oil (any keto friendly oil will do)
1 1/2 cups shredded Mozzarella
1 large egg
1/4 tsp garlic salt
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp Pink Himalayan Salt and Herb Blend
1/2 lb bacon crumbles

1. In a medium skillet brown 1lb ground beef, preferably grass-fed.
2. In a second skillet cook bacon to make bacon bits.
3. Wash Portabellos, pat dry and remove stems. Dice stems to add to the recipe later.
4. Line a glass baking dish with aluminum foil and coat in keto friendly oil, I used avocado.
5. Combine ground beef, 3/4 cup Mozzarella, diced mushroom stems, 1 large egg, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp red pepper flakes, 1/4 tsp Pink Himalayan Salt and Herb Blend. Stir mixture, place mushroom caps in pan and stuff with meat mixture. Top with leftover shredded Mozzarella.
6 Place in oven for 12 minutes.
7. Remove Portabellos from the oven and top with cooked bacon pieces, place back in the oven for an additional five minutes or until cheese is bubbly and melted.

So delicious! We will definitely be having these again!

Here are a handful of other delicious Keto/Low Carb Portabello recipes for you to try.
1. Portabello Personal Pizzas
2. Easy Keto Lasagna Stuffed Portobellos
3. Spinach and Artichoke Stuffed Portobellos
4. Cheese Stuffed Portobello Mushrooms
5. Keto Crab Stuffed Mushrooms



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