Keto Christmas Recipes

 Keto Christmas Recipes

When embarking on the adventure of the ketogenic diet, one may be scared at first and think that one will have to give up the pleasures of the table and good times with the family.

 And you know what ? The opposite is true! With the ketogenic diet, creams, butters, oily meats and fish, vegetables and cheeses find pride of place and make it possible to make real feasts to share in a friendly atmosphere.

  Gluten Free Ketogenic Surprise Christmas Tree

Served with a small glass of kombucha, this surprise aperitif tree with smoked salmon, dill and cream cheese will greedily decorate your holiday table in the blink of an eye. Easy to make, you can even prepare it with the children who will, be sure, be happy to help out!

Ingredients for a 14 toast tree:

Dough :
  • 50 g of lupine flour (in organic stores)
  • 20g grated Parmesan
  • 20 g fresh parsley
  • 14 g of blond psyllium (in organic stores)
  • 6 eggs
  • 1 C. to c. baking soda / sodium (in the salt section)
  • 1 C. to c. apple cider vinegar
  • Salt pepper
Garnish :
  • 70 g of cream cheese (like Philadelphia in the spread cheese department)
  • 60 g sliced smoked salmon
  • 4 pretty sprigs of dill
Take the baking sheet out of the oven, cover it with baking paper and preheat the oven to 180 °.
Chop the parsley very very finely.
In a bowl, mix: lupine flour, grated Parmesan, baking soda, salt and pepper.
Briskly whip the eggs with a mixer until they become frothy and double in size. Then add the chopped parsley, the mixture from the bowl and whisk at a slower speed until you get a homogeneous mixture.
Then add the psyllium and then the cider vinegar, mixing gently after each addition.
Leave on for 5 minutes and take the opportunity to take the cream cheese out of the fridge.
Using a plastic spatula (or failing this with the back of a tablespoon) spread the mixture on the baking sheet lined with baking paper, in a rectangle about 30 cm x 25 cm.
Try to have a regular thickness.
Bake 12 minutes at 180 °. Take out of the oven and let cool for an hour.
Meanwhile, print and cut out your paper templates (using my small file) for the 5 disk sizes. Place them on the cooled dough and cut using a knife with a fine point 2 discs of each diameter: you thus obtain 10 discs (2 of 11 cm, 2 of 9 cm, 2 of 7 cm, 2 of 5 cm and 2 of 2 cm).
Assemble the tree by proceeding as follows for each layer: spread one of the 2 discs of dough of the same diameter, sprinkle it with chopped dill and salmon cut into small pieces and cover it with the second disc, also spread with cream cheese. preliminary on its inner face.
Then you have the choice, you can either pre-cut each layer into pieces to have toasts already ready to be tasted or leave a nice knife available next to the LCHF tree to cut the layers as and when the aperitif. If you opt for the second solution, you can prick toothpicks in the center to hold the floors together as you build the tree. Finally, you just have to stick a last toothpick there with a pretty decoration like this reindeer head, but a cut out and colored star will be just as pretty!
You can also choose to transport it by preparing all the floors, but only setting them up at the last moment directly on the holiday table!
My advice: These toasts are really nutritious, I usually count 2 per person as an aperitif guide, especially if the rest of the meal is hearty as is the case with my holiday menu. If you decide to serve it as a starter with a little mesclun, then count 4 toasts per person.
And if you don't have enough time, well you can prepare simple toast by making the dough without the parsley, it will be a pretty golden yellow, once cooled (important), spread it with fleur de sel butter and then roe and cut the toast using a pizza wheel. Simple and delicious!
Nutritional values ​​(per toast): 69 kcal, Fat: 4.5 g, Protein: 6.0 g, Net carbohydrate: 0.7 g, Fiber: 1.8 g, Ketogenic ratio: 0.7 / 1

Poor man's gingerbread & foie gras

is a real childhood memory, so it holds a special place on my menu. But what I love most of all is its simplicity of production, at a ridiculous cost, because the main ingredients are simple little chicken livers (a few euros per kilo) and good butter! Of course, I'm not claiming to offer you a traditional foie gras recipe here, but believe me it might surprise you. And if, moreover, the idea of buying a duck liver specially force-fed for the holidays (often overpriced and of poor quality, making a lot of fat) rejects you, this foie gras of the poor will make you and yours happy. guests.

Preparation time: 30 minutes
Cooking time: 0 minutes
[Gluten free]
Ingredients for 8 slices:
  • 250 g of chicken livers
  • 125 g churned butter with fleur de sel (at room temperature)
  • 50 cl of milk
  • 5 g lard
  • 1 C. to s. white port
  • 1 C. to s. of cognac
  • Peppe
Quickly devein the chicken livers before leaving them to soak in the milk for 2 hours in the fridge (to remove any bitterness and blanch them a little).
Drain them well and discard the milk.
Pan-fry these livers for 5 minutes in lard over medium heat until they are still a little pink to the core.
Mix: the cooked livers, the butter, the port, the cognac and the pepper.
Pack this preparation in a pretty terrine about 10 x 7 cm deep and 6 cm high
Cover with cling film well in contact with the preparation so as not to let air pass.
Leave to set overnight in the refrigerator.

To accompany foie gras: ketogenic gingerbread (lactose-free and gluten-free)

Going with your foie gras in ketogenic mode can be complicated: forget about the industrial toast breads that are far too high in carbohydrates. And here is my gourmet solution: a ketogenic gingerbread! You just need to slice it thinly and toast it at the last minute for a few moments under the grill of the oven to obtain tasty and crispy toasts that will go wonderfully with your poor man's foie gras.

Preparation time: 15 minutes
Cooking time: 35 minutes
Ingredients for 16 slices:

  • 100 g of almond powder
  • 100 g of hazelnut powder
  • 50 g coconut oil
  • 15 g of Pure Via 0 or Stevia 0 by Daddy
  • 15 g coconut flour
  • 10 g of baking powder
  • 8 cl of almond milk
  • 4 eggs
  • 1 pinch of salt
Spices :
  • 10 cloves
  • 6 g ground cinnamon
  • ½ tsp. to c. nutmeg powder
  • ½ tsp. to c. ginger powder
  • 3 star anise (Star anise)

Make the spice mix by mixing them all together in an electric coffee grinder (otherwise, buy all the spices already in powder and mix them).
In a bowl, whisk the egg yolks with the Pure Via 0 then add the following mixture: almond powder, hazelnut powder, coconut flour, baking powder and spice blend.
Then pour in the melted coconut oil and mix before adding the almond milk.
Whip the egg whites with a pinch of salt and gently incorporate into the previous preparation.
Pour into a 25 cm cake mold lined with baking paper.
Bake for 35 minutes at 180 °.

My "secret": Don't be afraid to be generous with the spices by following my dosages, they are what will give your gingerbread all its character!
Nutritional values (per slice): 140 kcal, Fat: 12.3 g, Protein: 4.6 g, Net carbohydrates: 1.6 g, Fiber: 1.7 g, Ratio 2.0 / 1

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