Leftover Turkey Salad/Wraps KETO (Carolyn) *

 

Turkey Salad Wraps

This low carb turkey salad is a fantastic way to use up those Thanksgiving leftovers. Make it into tasty and healthy turkey salad wraps with some keto vegetable crusts. 

CourseMain Course

CuisineAmerican

Keywordleftover turkey, turkey salad, turkey salad recipe

Prep Time10minutes minutes

Total Time10minutes minutes

Servings4 servings

Calories457kcal

Ingredients:

• 2 cups leftover cooked turkey, chopped
• 2 stalks celery, chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh sage
• ¼ cup chopped toasted pecans
• ¼ cup sugar free dried cranberries (I have a recipe here for it - freezes well!)
• ⅓ cup avocado oil mayonnaise (ie: Chosen)
• Salt and pepper to taste
• 4 Low carb tortillas (I like HERO, Zero and Mission)

Instructions:

• In a large bowl, combine the turkey, celery, lemon juice, sage, pecans, and cranberries. Stir to combine.
• Add the mayonnaise and stir until well coated. Season to taste with salt and pepper. 
• Divide the mixture among 4 low carb wraps and roll up tightly. Cut each roll in half and serve.

Notes:

Nutritional info includes the wraps. For the turkey salad alone, each serving has:

Food energy: 337 cal Calories from fat: 206 Cholesterol: 47mg Carbohydrate: 3.69g Total dietary fiber: 1.76g Protein: 26.01g

Nutrition

Serving: 1wrap | Calories: 457kcal | Carbohydrates: 6.69g | Protein: 35g | Fat: 31.9g | Fiber: 1.8g

By Carolyn Ketchum of All Day I Dream About Food

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Praline Pecan Sauce KETO (Carolyn)

Praline Pecan Sauce - Keto Recipe

Ooey, gooey, and completely sugar-free, this keto Praline Pecan Sauce is going to rock your world. Buttery and rich, it’s delicious over pancakes, ice cream, or straight from the jar. Or check out the recipe for Brie with Pecans Appetizer Here with this topping. YUMMY!

CourseDessert

CuisineAmerican

Keywordpraline pecan sauce, praline sauce

Prep Time5minutes minutes

Cook Time15minutes minutes

Total Time25minutes minutes

Servings12 servings

Calories133kcal

Ingredients:

• 1 cup pecan halves
• 6 tablespoon Cabot Creamery butter
• ⅓ cup heavy whipping cream
• ¼ cup Swerve Brown
• ¼ cup Bocha Sweet
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

• Preheat the oven to 350F and spread the pecan halves on a rimmed baking sheet. Bake 7 to 10 minutes, watching carefully, until nicely toasted. Let cool and then coarsely chop.
• In a medium saucepan over medium heat, combine the butter, cream, and the sweeteners. Bring to a simmer, whisking to dissolve the sweeteners. Let cook 2 minutes.
• Remove from heat and stir in the vanilla extract and salt, then stir in the chopped pecans. Serve warm over pancakes or ice cream (or cheesecake, or brownies, or waffles, or just eat it with a spoon!).

Nutrition

Serving: 2 tablespoon | Calories: 133kcal | Carbohydrates: 1.4g | Protein: 1g | Fat: 13.3g | Fiber: 0.8g

By Carolyn Ketchum of All Day I Dream About Food

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Baked Brie with Pecan Praline Sauce KETO (Carolyn)

 

Keto Baked Brie Recipe

This easy baked brie recipe is drizzled with a sugar-free caramel pecan sauce for a one-of-kind keto appetizer. Sweet and savory, and so easy to make, it's the perfect last minute appetizer for any get together. 

CourseAppetizer

CuisineFrench

Keywordbaked brie with pecans, keto baked brie

Prep Time10minutes minutes

Cook Time30minutes minutes

Total Time40minutes minutes

Servings8 servings

Calories201kcal

Ingredients

• ½ recipe Keto Pecan Praline Sauce (Here for Recipe)
• ¼ cup additional toasted pecan halves (don't chop these)
• 8 ounce wheel of brie
• Fresh rosemary or thyme sprigs

Instructions

• Prepare the praline sauce according to the directions. Stir in the additional pecan halves and let the sauce cool 10 to 20 minutes. See recipe notes.
• Preheat the oven to 350F and place the brie in a baking dish with sides at least 1 inch high. Bake 15 to 20 minutes, until the top is soft to the touch.
• Remove and pour the sauce over the brie. Garnish with rosemary or thyme and serve.

Notes

I added another ¼ cup of unchopped toasted pecans to the sauce more for appearances than anything else. It looks so good with some of the pecans chopped and some whole. 

Nutrition

Serving: 1serving = ⅛th of recipe | Calories: 201kcal | Carbohydrates: 1.3g | Protein: 6.7g | Fat: 18.1g | Fiber: 0.7g

By Carolyn Ketchum of All Day I Dream About Food

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Cranberry Upside Down Cake KETO (Carolyn)

Cranberry Upside Down Cake Recipe

Make this Cranberry Upside Down Cake the star of your keto holiday celebrations. With a luscious topping of juicy cranberries and sugar-free caramel, it's an easy-to-make dessert that tastes as good as it looks. And it's completely nut-free!

CourseDessert

CuisineAmerican

KeywordCranberry Upside Down Cake

Prep Time25minutes minutes

Cook Time45minutes minutes

Total Time1hour hour 10minutes minutes

Servings16 servings

Calories172kcal

Ingredients:

Topping

• 4 tablespoon butter
• ¼ cup Swerve Brown
• ¼ cup allulose (or BochaSweet)
• 12 ounces fresh cranberries

Cake

• ¾ cup coconut flour
• ⅔ cup Swerve Granular
• ¼ cup unflavored whey protein powder or egg white protein powder
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 6 large eggs
• ½ cup butter melted
• 1 teaspoon vanilla extract
• Water as needed I used ¼ cup

Instructions:

Topping

• Preheat the oven to 350ºF and grease a 9-inch round metal baking pan. Line the bottom with a circle of parchment and grease the parchment.
• In a medium saucepan over medium heat, combine the butter and the sweeteners. Bring to a low boil, whisking until the sweeteners dissolve. Cook 3 minutes.
• Let cool a few minutes, then pour into the prepared baking pan and top with the cranberries.

Cake

• In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, cinnamon, and salt. Add the eggs, butter, and vanilla, and stir until well combined. Stir in water, a little at a time, until a thick but easily spreadable consistency is achieved.
• Spread the batter evenly over the cranberries in the pan. Bake 35 to 45 minutes, or until the top is golden brown and just firm to the touch.
• Remove and let cool in the pan for 10 minutes. Then run a sharp knife just around the outside and cover with a large cake plate. Flip upside down, and the cake should release easily onto the plate.
• Let cool another 20 minutes before slicing.

Notes

Storage Information: This keto cranberry upside down cake is quite moist, and should be stored in the refrigerator. Wrap it tightly and it can last for up to a week. It can also be frozen for up to two months. 

Nutrition

Serving: 1serving = 1/16th of cake | Calories: 172kcal | Carbohydrates: 6.3g | Protein: 6.7g | Fat: 12.1g | Fiber: 2.9g

By Carolyn Ketchum of All Day I Dream About Food

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