Bacon Roasted Cabbage Steaks
yield: 4 servings
prep time: 10 minutes
cook time: 20 minutes
This delicious side dish is simple enough for a weeknight and fancy enough to serve to guests.
1 medium head green or red cabbage, or a combination
2 tablespoons avocado oil
4 slices bacon, chopped
Salt and ground black pepper
1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Cut the base off the cabbage and set the flat end on a cutting board. Cut the cabbage into 1-inch slices and arrange them on the lined sheet pan.
3. Drizzle the oil over the cabbage slices. Top the cabbage evenly with the bacon, then season with a couple of pinches each of salt and pepper.
4. Bake for 20 minutes, until the edges of the cabbage are caramelized and the bacon is done. Serve immediately.
Old-Fashioned Green Beans
yield: 4 servings
prep time: 10 minutes
cook time: 1 hour 30 minutes
I have fond childhood memories of snapping beans on the porch with my grandma and mom. At the time, though, I had no idea how special those moments were. For that reason, I had to include a recipe for country-style slow-cooked green beans in this cookbook. This recipe takes some time but is worth the extra effort for the flavor and the delicious juices—called pot liquor—that are left over, which are great for sopping up with a biscuit. (A keto biscuit, of course!) I love the meltingly soft and tender texture of these beans, too.
1 pound fresh green beans
1½ cups vegetable broth
4 slices bacon, chopped
1 tablespoon dried minced onions, or ¼ cup chopped raw onions
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 tablespoon salted butter
Salt
1. Snap the ends off the green beans and break them in half or in thirds. Place the beans in a medium-sized saucepan and add the broth, bacon, onions, pepper, and garlic powder.
2. Bring the bean mixture to a boil over medium-high heat. Continue to boil for 10 minutes, then reduce the heat to low. Cover the pot and simmer for 1 hour 20 minutes or until the beans have cooked down and the juices have reduced but aren’t completely gone.
3. Stir in the butter and season to taste with salt before serving.
Notes:
Ham hock, fatback, or another cut of pork can be used in place of the bacon.
Blistered Okra
yield: 4 servings
prep time: 10 minutes
cook time: 10 minutes
Okra is a popular Southern vegetable that is often coated with flour and fried. Here’s a different way to cook it that is quicker and tastier! Blistering is a high-heat cooking technique that gives vegetables a smoky flavor.
12 ounces okra
2 tablespoons salted butter
1 teaspoon Creole Seasoning (here) (optional)
Salt and ground black pepper
1. Slice the okra in half lengthwise.
2. Heat a 12-inch cast-iron skillet or other heavy skillet over medium-high heat. Melt the butter in the skillet.
3. Put the okra in the skillet cut side down and sear for 2 minutes. Flip the okra and cook for 2 to 3 minutes more, until blistered and charred on the edges.
4. Sprinkle on the Creole seasoning, if using, then season to taste with salt and pepper and toss to coat. Serve immediately.
Fried Green Tomatoes
yield: 4 servings
prep time: 15 minutes
cook time: 20 minutes
Fried green tomatoes are a classic Southern side dish. They have a tart flavor and are so addictive—the more you eat, the more you want!
3 medium-sized green tomatoes
High-quality oil, for frying
½ cup coconut flour
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
1 large egg
2 tablespoons heavy whipping cream
1. Cut the tomatoes into ¼-inch slices.
2. Heat ½ inch of oil in a medium-sized heavy skillet over medium heat.
3. In a shallow dish, stir together the coconut flour, Parmesan cheese, salt, and pepper. In another shallow dish, whisk together the egg and cream.
4. Dip the tomato slices into the egg mixture, allowing the excess to drip back into the dish. Then dredge the tomatoes in the flour mixture, coating both sides.
5. Working in small batches, fry the tomatoes for 2 to 3 minutes on each side, until golden brown. Add more oil as needed between batches.
6. Sprinkle lightly with more salt and serve immediately.
Notes:
For extra flavor, use bacon grease instead of oil for frying.
Chapter 6
Desserts
Keto Cheesecake with Pecan Almond Crust
Peanut Butter Chocolate Chip Cookie Bars
Fruit Pizza
Peanut Butter Pie Bites with Chocolate Drizzle
Chocolate Pecan Pie
Praline Toasted Pecans
One-Bowl Butter Cookies
Strawberry Shortcakes
Quick Blackberry Cobbler for Two
Easy Truffles
Kentucky Bourbon Balls
Chocolate Pudding
Dark Chocolate Coconut Fat Bombs
Glazed Coconut Bundt Cake
Pumpkin Pie
Almond Flour Crust
Whipped Cream
Keto Cheesecake with Pecan Almond Crust
yield: 16 servings
prep time: 20 minutes, plus 8 hours to chill
cook time: 1 hour 45 minutes
Cheesecake is not a Southern dessert, but it is beloved by many Southerners, including my husband. Because it is his favorite dessert and often serves as his birthday cake, it is one of the first keto dessert recipes I perfected for our family. I hope you enjoy it as much as we do! Most people can’t tell the difference between this and regular cheesecake. I like to serve it with Whipped Cream (here) and fresh berries.
CRUST:
1 cup finely ground blanched almond flour
1 cup raw pecan halves, finely crushed
½ cup granular erythritol
¼ cup (½ stick) salted butter, cubed
FILLING:
5 (8-ounce) packages cream cheese, softened
1½ cups confectioners’-style erythritol
4 large eggs
1 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
To make the crust:
1. Preheat the oven to 375°F. Grease the bottom and side of a 9- or 10-inch springform pan with butter, or line it with parchment paper cut to fit the bottom of the pan and grease the sides.
2. Place all the crust ingredients in a mixing bowl and mix with a fork until well combined. The mixture will be crumbly. Press the crust mixture into the prepared pan.
3. Par-bake the crust for 12 to 15 minutes, until brown around the edges.
4. Remove the crust from the oven and turn the oven temperature down to 325°F. Let the crust cool completely, then make the filling.
To make the filling:
1. Using a hand mixer, beat the cream cheese on medium speed until fluffy.
2. With the mixer still on medium speed, gradually blend in the erythritol.
3. Blend in the eggs one at a time, scraping down the bowl after each addition.
4. Beat in the sour cream, then add the lemon juice and vanilla extract. At this point, the batter will be very thick and creamy.
To bake the cheesecake:
1. Wrap the bottom of the cooled springform pan in aluminum foil (this will protect the cake when it sits in the water bath).
2. Pour the filling over the cooled crust, then set the springform pan inside a roasting pan.
3. Pour hot water into the
roasting pan so that it comes halfway up the side of the springform pan.
4. Bake the cheesecake for 1 hour 30 minutes or until the center is firm and the top is slightly browned.
5. Remove the springform pan from the water bath. Let the cheesecake cool completely, then refrigerate for at least 8 hours or overnight.
6. Before serving, run a knife around the rim of the pan to loosen the cake, then release the side of the pan. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
SPECIAL EQUIPMENT: 9- or 10-inch springform pan
Peanut Butter Chocolate Chip Cookie Bars
yield: 12 bars (1 per serving)
prep time: 10 minutes
cook time: 16 minutes
Southerners have long enjoyed peanuts: colonists in Virginia enjoyed savory peanut soup made with hand-ground peanuts. When peanut butter came along, dessert recipes using it proliferated—think peanut butter fudge. I love all those peanut butter treats, but I’ve got to say that I love peanut butter even more when it’s paired with chocolate. It’s one of my all-time favorite combinations! These amazing peanut butter chocolate chip bars will have you wondering how it’s possible that they don’t contain any type of flour.
1 cup natural peanut butter (crunchy or smooth)
2 large eggs
½ cup sugar-free chocolate chips
½ cup granular erythritol
1 teaspoon baking powder
½ teaspoon vanilla extract
5 drops liquid stevia
1. Preheat the oven to 375°F. Grease an 8-inch square baking pan.
2. Put all the ingredients in a mixing bowl. Using a wooden spoon, stir until well combined. Spread the mixture evenly in the prepared pan.
3. Bake for 14 to 16 minutes, until the edges are brown and the center is set. Watch closely and be careful not to overbake; begin checking at 14 minutes because the cookie can burn easily.
4. Allow to cool completely in the pan before cutting into 12 bars. (They will firm up as they cool.) Leftovers can be stored in an airtight container for up to a week.
Notes:
You can substitute natural almond butter for the peanut butter.
Fruit Pizza
yield: 8 servings
prep time: 15 minutes, plus 2 hours to chill
cook time: 14 minutes
Different variations of fruit pizza or, as some people call it, dessert pizza can be found at brunches and special events (especially showers!) in the South. The version I used to serve at gatherings I hosted had a sugar cookie crust. When I went keto, I really missed this dessert, and I wanted to make something similar that was low-carb. This version is just as delicious as the high-carb original, and it’s so pretty! Feel free to use your favorite berries.
CRUST:
1¼ cups finely ground blanched almond flour
⅓ cup granular erythritol
1 teaspoon baking powder
1 large egg
5 tablespoons salted butter, softened
1 teaspoon vanilla extract
TOPPINGS:
5 ounces cream cheese (1/2 cup plus 2 tablespoons), softened
2 tablespoons granular erythritol
1 tablespoon heavy whipping cream
½ cup sliced fresh strawberries or whole raspberries
½ cup fresh blueberries
1. Preheat the oven to 350°F and grease the bottom of a 9-inch springform pan.
2. Make the crust: In a small bowl, whisk together the almond flour, erythritol, and baking powder. In a medium-sized bowl, whisk the egg, then stir in the butter and vanilla extract. Stir in the flour mixture, a little at a time, until well combined.
3. Spread the crust mixture evenly in the prepared pan and bake for 12 to 14 minutes, until lightly browned on top and around the edges. Allow the crust to cool completely before releasing it from the pan.
4. While the crust is cooling, prepare the toppings: In a small bowl, use a spoon to beat the cream cheese, erythritol, and cream until completely combined. Spread evenly over the cooled crust. Garnish with fresh berries.
5. Cover and refrigerate the pizza for at least 2 hours before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
SPECIAL EQUIPMENT: 9-inch springform pan
Peanut Butter Pie Bites with Chocolate Drizzle
yield: 15 bites (3 per serving)
prep time: 10 minutes, plus 1 hour to freeze
Peanut butter pie is a popular dessert in the South. I always loved making mine with a chocolate crust. These pie bites are easier to make but still taste like peanut butter pie! I like to drizzle them with melted dark chocolate.
1 (8-ounce) package cream cheese, softened
½ cup natural peanut butter (smooth)
½ cup confectioners’-style erythritol
2 ounces dark chocolate (90% cacao), chopped
1. Line a sheet pan or tray with parchment paper.
2. In a medium-sized mixing bowl, cream together the cream cheese and peanut butter using a hand mixer on medium speed. When the mixture is creamy, slowly add the erythritol with the mixer running; continue mixing until all the ingredients are well combined and smooth.
3. In a small microwave-safe bowl, microwave the chocolate in 30-second increments, stirring after each increment, until the chocolate is melted and smooth.
4. Drop tablespoons of the peanut butter mixture onto the prepared pan. Use a fork to drizzle melted chocolate over each bite. Put the pan in the freezer for at least 1 hour before serving.
5. Take the bites out of the freezer and let them sit out for 10 minutes before eating. Leftovers can be stored in a resealable plastic bag or other airtight container in the freezer for up to a week.
Chocolate Pecan Pie
yield: 8 servings
prep time: 10 minutes
cook time: 1 hour
I was so excited to create this keto version of the beloved pie I grew up eating. It’s a Kentucky Derby party tradition. In some recipes, the filling is spiked with bourbon, but I opted to leave it out of this one. In my opinion, this pie is sort of a cross between a chocolate and a pecan pie—the best of both worlds!
2 large eggs
½ cup granular erythritol
¼ cup butter, melted but not hot
1 tablespoon coconut flour
½ teaspoon vanilla extract
¼ teaspoon salt
⅛ teaspoon liquid stevia
½ cup stevia-sweetened chocolate chips
½ cup chopped raw pecans
1 Almond Flour Crust (here), par-baked
1. Preheat the oven to 325°F.
2. In a medium-sized mixing bowl, whisk the eggs, erythritol, melted butter, coconut flour, vanilla, salt, and stevia until smooth. Fold in the chocolate chips and pecans and stir until well combined. Pour the batter into the par-baked crust.
3. Bake the pie for 50 to 60 minutes, until the filling is set and the top is golden brown. Let cool completely before serving. Leftovers can be covered and stored at room temperature for up to 3 days.
Praline Toasted Pecans
yield: 8 servings
prep time: 5 minutes
cook time: 20 minutes
My husband’s parents in west Tennessee have pecan trees, so I always have pecans on hand. One of the things I used to make with them was sugared pecans. These pecans are even more delicious and don’t contain any sugar! If you’re a fan of sweet and salty, I suggest you sprinkle the finished pecans with a bit of sea salt.
2 cups raw pecan halves
½ cup packed brown sugar substitute (see Note)
2 tablespoons heavy whipping cream
¼ teaspoon vanilla extract
Medium-grind sea salt (optional)
1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
2. Place all the ingredients in a medium-sized mixing bowl and stir with a spoon until the pecans are evenly coated.
3. Spread
the pecans evenly on the prepared pan and bake for 10 minutes, then stir and bake for 10 more minutes, or until golden brown. Sprinkle with sea salt, if desired. Allow to cool completely before serving. Leftover pecans can be stored in an airtight container at room temperature for up to 2 weeks.
Notes:
You can use unflavored granular sweetener if you wish, but the brown sugar flavor is especially tasty in this recipe.
One-Bowl Butter Cookies
yield: 12 cookies (2 per serving)
prep time: 5 minutes
cook time: 14 minutes
These cookies are the easiest I’ve ever made, and they sacrifice nothing in flavor. We love them just like this, but you could experiment by adding different flavor extracts.
Southern Keto Page 13