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A Keto Friendly Christmas Feast

Published December 19, 2018 (Revised: May 15, 2019)
<article> <section> <p>With Christmas in less than a week, it’s time to decide what to serve for the main feast when guests arrive. Sticking to a keto diet during the holidays can be tough, but if you are wanting to stay on track this season, we have got you covered! This Christmas menu plan is here to help you stick to your weight loss goals while still getting to enjoy a delicious feast with your family and friends. Whether you are making a dish to bring with you, or you want to make the whole spread yourself, everything you need is in the recipes below. <div class="sub-head">Happy Holidays from all of us here at Warrior Made!</div> </section> <hr class="divider-50 divider-medium mx-auto"> <section> <header>Garlic Butter & Herb Prime Rib</header> <picture class="lazy-load"> <source data-srcset="" type="image/webp"> <source data-srcset="" type="image/jpf"> <source data-srcset=""> <img src="" class="img-fluid" alt="prime-rib-roast"> </picture> <div class="sub-head">Prep Time: 35 minutes | Cook Time: 45 minutes | Serves: 6</div> <div class="sub-head">Ingredients:</div> <ul> <li>6 pounds bone in prime rib (boned and tied)</li> <li>1 cup grass-fed butter</li> <li>5 cloves garlic</li> <li>1 tablespoon thyme</li> <li>1 tablespoon oregano</li> <li>1 tablespoon rosemary</li> <li>1 tablespoon salt</li> <li>1 teaspoon pepper</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Remove the prime rib from the refrigerator at least 30 minutes prior to cooking to bring it to room temperature. Preheat the oven to 450℉.</li> <li>In a small bowl mix melted butter, minced garlic and chopped or dried thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the outside of your prime rib and place in a roasting pan or large skillet with the fat side up.</li> <li>Cook for 15 minutes and reduce the temperature to 325℉. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees.</li> <li>Remove from oven and let it rest covered in foil for at least 20 minutes. The temperature will rise to 130 degrees for a medium rare prime rib.</li> </ol> </section> <section> <header>Cheesy Cauliflower Mash</header> <picture class="lazy-load"> <source data-srcset="" type="image/webp"> <source data-srcset="" type="image/jpf"> <source data-srcset=""> <img src="" class="img-fluid" alt="cauliflower-mashed"> </picture> <div class="sub-head">Prep Time: 10 minutes | Cook Time: 35 minutes | Serves: 8</div> <div class="sub-head">Ingredients:</div> <ul> <li>1 large head of cauliflower</li> <li>5 chives, diced</li> <li>¾ cup grated Parmesan Romano cheese</li> <li>3 tablespoons butter</li> <li>2 tablespoons creamy horseradish sauce</li> <li>½ cup sour cream</li> <li>3 cloves garlic</li> <li>sea salt and ground black pepper, to taste</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Over medium-high heat, steam cauliflower in a covered pot in 1 to 2 inches of water. Steam until the cauliflower is fork tender, about 15 minutes.</li> <li>Turn off the burner, drain the water and leave the cauliflower in the hot pot. This will help pull some of the excess moisture from the cauliflower. This step is crucial to not having soupy cauliflower mash. <li>Once the excess liquid is gone and the cauliflower feels fairly dry, fork mash the cauliflower.</li> <li>Add the chives, Parmesan cheese, butter, horseradish, sour cream, garlic, salt and pepper. Mash until all ingredients are well incorporated and the cauliflower is the consistency of mashed potatoes.</li> <li>Garnish with extra chives and butter before serving.</li> </ol> </section> <section> <header>Roasted Mushrooms with Garlic Butter Sauce</header> <picture class="lazy-load"> <source data-srcset="" type="image/webp"> <source data-srcset="" type="image/jpf"> <source data-srcset=""> <img src="" class="img-fluid" alt="musrooms-in-bowl"> </picture> <div class="sub-head">Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 6</div> <div class="sub-head">Ingredients:</div> <ul> <li>1 pound baby bella mushrooms, cleaned</li> <li>1 tablespoon avocado oil</li> <li>¼ cup grass-fed butter</li> <li>3 cloves garlic, minced</li> <li>1 teaspoon fresh thyme</li> <li>1 tablespoon lemon juice</li> <li>Salt and pepper, to taste</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Preheat your oven to 400°F. Line a baking sheet with parchment paper.</li> <li>In a large bowl, toss the mushrooms, oil, salt and pepper. Spread evenly on baking sheet and roast in the oven until golden, about 15 – 20 minutes, shaking the pan half way through.</li> <li>While the mushrooms are roasting prepare the butter sauce. Add butter and minced garlic to a saucepan over medium heat and cook until the butter begins to brown and the garlic is fragrant. </li> <li>Remove from the heat and add thyme and lemon juice.</li> <li>Drain mushrooms from cooking oil and transfer to a deep dish and pour in the garlic butter sauce. </li> <li>Add additional seasoning if necessary and serve!</li> </ol> </section> <section> <header>Horseradish Cream Sauce</header> <picture class="lazy-load"> <source data-srcset="" type="image/webp"> <source data-srcset="" type="image/jpf"> <source data-srcset=""> <img src="" class="img-fluid" alt="horseradish-sauce"> </picture> <div class="sub-head">Prep Time: 15 minutes | Makes: 1 ½ cups</div> <div class="sub-head">Ingredients:</div> <ul> <li>½ cup heavy cream</li> <li>½ cup sour cream</li> <li>½ cup ground horseradish</li> <li>2 tablespoons fresh chives, diced</li> <li>1 tablespoon freshly squeezed lemon juice</li> <li>Salt and pepper to taste</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>In a medium bowl, whisk heavy cream it begins to thicken, but but has not formed peaks.</li> <li>Gently fold in sour cream, horseradish, chives, lemon juice, salt, and pepper. </li> <li>Transfer to an airtight container and refrigerate for at least 30 to 60 minutes before using. </li> </ol> </section> <section> <header>Fathead Dough Rolls</header> <picture class="lazy-load"> <source data-srcset="" type="image/webp"> <source data-srcset="" type="image/jpf"> <source data-srcset=""> <img src="" class="img-fluid" alt="rolls-in-basket"> </picture> <div class="sub-head">Prep Time: 5 minutes | Cook Time: 13 minutes | Serves: 8</div> <div class="sub-head">Ingredients:</div> <ul> <li>1 ½ cup shredded part skim mozzarella cheese</li> <li>2 ounces cream cheese</li> <li>1 large egg</li> <li>1 ½ cup almond flour</li> <li>1 teaspoon baking soda (or 1 tablespoon baking powder)</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Preheat the oven to 400℉ and position the rack to the middle of the oven. Line a cookie sheet with a piece of parchment.</li> <li>In a saucepan over low heat, combine mozzarella and cream cheese. Stir occasionally until cheese is fully melted and smooth.</li> <li>Scrape the cheese into the bowl of a food processor and process until thoroughly mixed. Add the egg and mix until blended.</li> <li>Add the dry ingredients to the food processor and process until thoroughly combined (about 10-15 seconds).</li> <li>Spray a piece of cling film with oil and scrape the bread dough onto the center of the cling film. It is VERY STICKY. Gently shape the dough into a ball and place in the freezer to cool until the oven is ready. (NOTE: if your dough is not very sticky, then it does not need to go into the freezer.)</li> <li>When the oven is ready, remove the dough from the freezer and cut into 8 pieces. </li> <li>Lightly oil your hands and gently roll a portion of dough into a ball and drop it onto the prepared cookie sheet to flatten the bottom. Repeat the process for the remaining dough. Sprinkle with sesame seeds, poppy seeds, or dried onion, pressing very gently into the dough to adhere.</li> <li>Bake for approximately 13-15 minutes. The dough will brown and may split. </li> <li>Remove from the oven and allow to cool before serving. </li> </ol> </section> <section> <header>Prosciutto Wrapped Asparagus</header> <picture class="lazy-load"> <source data-srcset="" type="image/webp"> <source data-srcset="" type="image/jpf"> <source data-srcset=""> <img src="" class="img-fluid" alt="prosciutto-wrapped-asparagus"> </picture> <div class="sub-head">Prep Time: 10 | Cook Time: 5 | Serves: 4</div> <div class="sub-head">Ingredients:</div> <ul> <li>6 ounces sliced prosciutto, halved horizontally</li> <li>1 pound asparagus, trimmed</li> <li>1 tablespoon olive oil</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.</li> <li>Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.</li> <li>Serve immediately.</li> </ol> </section> <section> <header>Almond Milk Eggnog</header> <picture class="lazy-load"> <source data-srcset="" type="image/webp"> <source data-srcset="" type="image/jpf"> <source data-srcset=""> <img src="" class="img-fluid" alt="eggnog"> </picture> <div class="sub-head">Prep Time: 5 minutes | Cook Time: 20 minutes | Serves: 8</div> <div class="sub-head">Ingredients:</div> <ul> <li>4 large eggs</li> <li>2 large egg yolk</li> <li>½ cup golden monk fruit sweetener</li> <li>¼ teaspoon salt</li> <li>4 cups unsweetened almond milk</li> <li>2 ½ teaspoon vanilla extract, divided</li> <li>½ teaspoon ground nutmeg</li> <li>½ cup heavy cream</li> <li>1 tablespoon powdered Swerve</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>In a saucepan over low heat, whisk eggs, yolks, monk fruit sweetener, and salt together. </li> <li>Slowly whisk in almond milk until thoroughly combined.</li> <li>Using a thermometer, cook mixture over low heat, stirring constantly until it becomes thick enough to coat the back of a spoon, and reads 165 ̊F.</li> <li>Remove from heat and stir in 2 teaspoons of the vanilla extract and the ground nutmeg. Cover and chill for at least three hours and up to 2 days.</li> <li>Just before serving, whip the heavy cream, powdered Swerve and remaining vanilla extract into soft peaks. Gently fold into the egg mixture.</li> <li>Pour into a glass and sprinkle with fresh grated nutmeg if desired.</li> </ol> </section> <section> <header>Keto Chocolate Fudge</header> <picture class="lazy-load"> <source data-srcset="" type="image/webp"> <source data-srcset="" type="image/jpf"> <source data-srcset=""> <img src="" class="img-fluid" alt="chocolate-fudge"> </picture> <div class="sub-head">Prep Time: 5 minutes | Chill Time: Overnight | Serves: 16</div> <div class="sub-head">Ingredients:</div> <ul> <li>4 tablespoons grass fed butter</li> <li>4 tablespoons. coconut oil</li> <li>¼ cup heavy cream</li> <li>¼ - ⅓ cup granulated Swerve </li> <li>5 ounces cream cheese</li> <li>4 tablespoons unsweetened cocoa powder</li> <li>⅛ teaspoons Salt</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Set out butter, coconut oil and cream cheese so they are room temperature.</li> <li>With an electric mixer, combine butter, coconut oil, and cream cheese.</li> <li>Slowly mix erythritol and cocoa powder into butter mixture then add the heavy cream and salt.</li> <li>Mix thoroughly until smooth using the mixer.</li> <li>Spread evenly in a small square dish lined with parchment paper. Refrigerate overnight.</li> <li>Once cooled, cut into 16 squares. Store in refrigerator.</li> </ol> </section> <section> <header>Gingerbread Roll Cake</header> <picture class="lazy-load"> <source data-srcset="" type="image/webp"> <source data-srcset="" type="image/jpf"> <source data-srcset=""> <img src="" class="img-fluid" alt="gingerbread-roll-cake"> </picture> <div class="sub-head">Prep Time: 45 minutes | Cook Time: 12 minutes | Chill Time: 1 Hour | Serves: 12</div> <div class="sub-head">Ingredients:</div> <p><b>Cake Ingredients:</b></p> <ul> <li>1 cup almond flour</li> <li>¼ cup powdered Swerve Sweetener</li> <li>2 tablespoon cocoa powder</li> <li>1 tablespoon grass fed gelatin</li> <li>2 teaspoon ground ginger</li> <li>1 teaspoon ground cinnamon</li> <li>¼ teaspoon ground cloves</li> <li>4 large eggs room temperature, separated</li> <li>¼ cup granulated Swerve Sweetener divided </li> <li>1 teaspoon vanilla extract</li> <li>¼ teaspoon salt divided</li> <li>¼ teaspoon cream of tartar</li> </ul> <p><b>Vanilla Cream Filling:</b></p> <ul> <li>2 ounces cream cheese softened</li> <li>1 ½ cups whipping cream divided </li> <li>¼ cup powdered Swerve Sweetener </li> <li>½ teaspoon vanilla extract</li> </ul> <div class="sub-head">Instructions:</div> <p><b>Cake:</b></p> <ol> <li>Preheat oven to 350℉ and line an 11x17 inch rimmed baking sheet with parchment paper. Grease the parchment paper and pan sides very well.</li> <li>In a medium bowl, whisk together the almond flour, powdered sweetener, cocoa powder, gelatin, ginger, cinnamon, and cloves.</li> <li>In another medium bowl, beat the egg yolks with 2 tbsp of the granulated sweetener until lighter yellow and thickened. Beat in the vanilla extract</li> <li>Using clean beaters and a large clean bowl, beat the egg whites with the salt and cream of tartar until frothy. Beat in the remaining two tbsp sweetener until stiff peaks form.</li> <li>Gently fold the egg yolk mixture into the whites. Then gently fold in the almond flour mixture, taking care not to deflate them, until no streaks remain.</li> <li>Spread the batter evenly into the prepared baking pan and bake 10 to 12 minutes, until the top springs back when touched.</li> <li>Remove from the oven and let let cool a few minutes, then run a knife around the edges to loosen. Cover with another large piece of parchment paper and then a kitchen towel. Place another large baking sheet overtop and flip over.</li> <li>Gently peel the parchment from what is now the top of the cake. While still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends. Don't roll too tightly or it will crack. Let cool while preparing the filling.</li> </ol> <p><b>Vanilla Cream Filling:</b></p> <ol> <li>In a small bowl, beat the cream cheese with ¼ cup whipping cream until smooth.</li> <li>In a large bowl, beat the remaining whipping cream with the sweetener and vanilla extract until it holds soft peaks. Then add the cream cheese mixture and continue to beat until stiff peaks form. Do not over-beat. Remove ½ cup and set aside for decorating.</li> <li>Gently and carefully unroll the cake. Do not try to lay it completely flat, let it curl up on the ends. Spread with the remaining filling to within ½ inch of the edges. Gently roll back up without the kitchen towel. Place seam side-down on a serving platter.</li> <li>Sprinkle with some more powdered sweetener, if desired. Pipe remaining vanilla cream mixture in stars or other shapes down the center of the top of the cake.</li> <li>Refrigerate 1 hour before slicing and enjoy!</li> </ol> </section> </article>

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