keto side dishes

This keto Brussels sprouts gratin recipe is full of keto-friendly fats to help you meet your macros, satisfy your appetite, and stay in ketosis over the holidays.

Keto Brussels Sprouts Gratin

olive oil

shallot (minced)

garlic (minced)

Brussels sprouts (finely shredded or quartered)

Kettle & Fire Mushroom Chicken Bone Broth

organic heavy cream

organic mozzarella cheese (shredded)

Kosher salt

nutmeg

pine nuts (finely chopped)

thyme (leaves finely chopped)

parmesan cheese

In a large sauce pot over medium heat, warm the olive oil. Add the shallots and garlic and cook, stirring, until just soft, 2 to 3 minutes. Add the Brussels sprouts and stir to combine.

Add the bone broth to the pot and stir to combine. Cook until the Brussels sprouts are just soft, 3 to 5 minutes. Then stir in the heavy cream and cheese. Add the nutmeg and a couple generous pinches of salt. Cook until cheese it completely melted, 1 to 2 minutes.

Meanwhile, in a small bowl, combine the pine nuts, thyme and parmesan cheese. Add a pinch of salt and toss gently to combine.

Carefully divide the Brussels sprouts and cream mixture evenly between the four ramekins and top with the pine nut mixture.

Place ramekins on a sheet pan and transfer to the oven. Cook until the gratin is bubbly and the pine nut crust is golden brown, 10 to 12 minutes. Remove from the oven, let cool slightly and serve.

These Crispy Parmesan Air Fryer Brussel Sprouts are garlicky, cheesy and so easy to make! Cooking brussel sprouts in the air fryer is going to be your new favorite way to make a quick side dish.

Crispy Parmesan Air Fryer Brussel Sprouts

garlic powder

salt

black pepper

pork panko bread crumbs

Parmesan cheese

In a large bowl combine prepared Brussel sprouts, olive oil, garlic powder, salt, and pepper; stir until thoroughly incorporated.

Transfer Brussel sprouts to the air fryer’s basket and cook for 6 minutes at 400˚F.

When time is up, open the air fryer, stir around the Brussel sprouts.

Sprinkle sprouts with parmesan cheese and pork panko crumbs.

Arrange in one layer and continue to air fry for an additional 5 to 7 minutes, or until crisp tender.

Remove sprouts from air fryer.

Test for seasonings and adjust accordingly.

Serve.

Easy, healthy, perfectly spicy Buffalo Cauliflower Bites prepared in the Air Fryer! 

Air Fryer Buffalo Cauliflower Bites

cauliflower,

butter, (melted)

Frank's Red Hot Sauce

almond flour

parsley

Lawry's Seasoning Salt

Place cauliflower florets in a large mixing bowl and set aside.

Melt butter; stir in olive oil and hot sauce until thoroughly combined.

Pour the hot sauce mixture over the cauliflower; mix around until all cauliflower florets are coated.

In a separate bowl whisk together almond flour, dried parsley, garlic powder, and seasoning salt.

Sprinkle about a handful at a time of almond flour mixture over the cauliflower; gently mix until everything is coated.

Transfer half of the prepared cauliflower to the air fryer.

Air fry at 350˚F for 15 minutes, shaking a couple times during the cooking process. Cauliflower is done when the florets are a bit browned, but not mushy.

Remove cauliflower from the Air Fryer; set aside and keep covered.

Repeat the same process with the remaining cauliflower florets.

Serve with celery sticks and your favorite bleu cheese dressing.

Deliciously Creamy Garlic Mushrooms with Bacon are a fabulous side dish prepared with butter, garlic, bacon, and cream.&nbsp;

Creamy Garlic Mushrooms with Bacon

bacon, (chopped)

butter

garlic cloves, (minced)

small button mushrooms, (rinsed and patted dry with paper towels)

chili powder, (or to taste)

sweet paprika, (or to taste)

salt and fresh ground pepper, (to taste)

chicken broth

heavy cream

chopped fresh parsley, (for garnish)

Heat a skillet over medium-high heat and add in the chopped bacon; cook until crispy and remove from skillet. Set aside.

Add butter and olive oil to the skillet; once melted, lower heat to medium and stir in the garlic. Continue to cook for 2 minutes, stirring frequently. Do not burn the garlic.

Add mushrooms to the skillet and coat them all around with the butter sauce.

Season with chili powder, paprika, garlic powder, salt and pepper.

Continue to cook over medium-high heat for 5 to 7 minutes, or until tender and nicely browned.

Add chicken broth and cook for 10 seconds.

Stir in the heavy cream and continue to cook for 3 to 4 minutes, or until sauce starts to thicken.

Remove from heat; stir in bacon and garnish with parsley.

This low carb cornbread tastes like the real thing, with just 6 total ingredients. It&#039;s fluffy and moist, with a slightly sweet taste. Drizzle with sugar-free syrup to dial up the sweetness, or add scallions and cheddar for a savory version.

Cornbread

almond flour ((Note 1))

confectioners swerve sweetener

salted butter, melted,

eggs

baking powder

vanilla extract

Prepare Equipment: Preheat oven to 350 F. Grease sides of 8x8 inch baking dish, then line bottom with parchment paper (Note 3).

Prepare Ingredients: Whisk almond flour, sweetener, and baking powder in mixing bowl until well-mixed. In separate mixing bowl, beat melted butter, eggs, and vanilla extract using electric hand mixer until combined, about 30 seconds on low speed.

Make Batter: Add dry mixture to bowl with wet mixture, then beat until incorporated and smooth, about 30 seconds on low speed. Batter should be thick (Note 4).

Bake: Transfer batter to prepared baking dish. Use spatula to spread batter to edges and corners, and smooth surface. Bake at 350 F until inserted toothpick comes out clean, about 25 minutes.

Cool &amp; Serve: Let cornbread cool in baking dish for about 5 minutes, then slide knife around edges to release. Cut into 9 squares, and serve warm (Notes 5-6) or save for later (Note 7).

Looking for a keto appetizer that’ll satisfy your carb craving? This is it! Easy Keto Garlic Breadsticks are soft and chewy, seasoned with garlic, herbs, and a buttery topping.

Keto Garlic Breadsticks

mozzarella cheese

cream cheese

Italian seasoning

butter (melted)

Dipping sauces like marinara or ranch (for serving)

Preheat oven to 400˚F.

Add shredded mozzarella cheese and cream cheese to a non-stick skillet; heat over medium heat and stir until melted.

Remove from heat and let stand 30 seconds.

Stir in almond flour, egg, baking powder, garlic powder, Italian seasoning, salt, and pepper; continue to stir until thoroughly combined.

Transfer the dough to a parchment paper-lined surface.

Add another piece of parchment paper over the dough.

Place a rolling pin over the top parchment paper; start rolling into an oval until the dough is about 1/4-inch thick.

Remove the top parchment paper and discard.

Slide the dough, with the bottom parchment paper, onto a baking sheet. Set aside.

In a mixing bowl combine melted butter, minced garlic, and parsley; brush the garlic butter mixture over the dough.

Bake for 13 to 15 minutes, or until golden brown on top.

Remove from oven; carefully transfer bread to a cutting board and let rest for 2 minutes.

Using a pizza cutter, cut into breadsticks.

Serve with dipping sauces.

Packed full of fresh zucchini and cheddar cheese, this easy and creamy Zucchini Casserole is a delicious, low carb dinner that comes together in just 30 minutes!

Cheesy Zucchini Casserole

garlic cloves, (minced (1 tablespoon minced garlic))

basil

pepper, (or to taste)

cheddar cheese, (divided)

Preheat oven to 350˚F.

Grease a 9-inch baking dish with butter.

Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.

In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.

Layer 1/2 cup of shredded cheddar cheese over the zucchini.

Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.

Bake for 25 minutes.

Remove from oven and sprinkle with remaining cheese.

Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.

Remove from oven and let stand 10 minutes.

Garnish with parsley; Cut and serve.

https://www.youtube.com/watch?v=Qpkxuy7tQ_8

Zucchini Casserole – Packed full of fresh zucchini and cheddar cheese, this easy and creamy Zucchini Casserole is a delicious, low carb dinner that comes together in just 30 minutes!
FULL POST AND RECIPE: https://diethood.com/zucchini-casserole/

INGREDIENTS:

2 to 3 zucchini, sliced into half moons about 1/4-inch thick (you will need 6 cups total)
1/4 teaspoon salt
1/3 cup heavy cream
3 eggs
1/4 cup grated parmesan cheese
3 to 4 garlic cloves, minced (1 tablespoon minced garlic)
1 teaspoon dried basil
1/8 teaspoon ground nutmeg
1/4 teaspoon fresh ground pepper, or to taste
1 1/2 cups shredded cheddar cheese, divided
2 tablespoons butter, sliced into 1/4-inch thick pieces
chopped fresh parsley, for garnish

DIRECTIONS:

Preheat oven to 350˚F.
Grease a 9-inch baking dish with butter.

Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.

In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.

Layer 1/2 cup of shredded cheddar cheese over the zucchini.

Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.

Bake for 25 minutes.

Remove from oven and sprinkle with remaining cheese.

Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.

Remove from oven and let stand 10 minutes.

Garnish with parsley.

Cut and serve.

CHEESY ZUCCHINI CASSEROLE

This keto broccoli casserole recipe is topped with cheese, and is full of deliciousness! And this low carb broccoli casserole is so easy to make too. In just about 30 minutes, you'll have yourself one of the best keto side dishes out there. Of course, you can always add a little cooked chicken to this broccoli casserole recipe and make it more than a side dish - you can make it a full meal too.

Keto Broccoli Casserole Recipe | Healthy, Easy, Low Carb Broccoli Cheese Casserole

Medium heads (500 grams) of broccoli

oz (224 grams) Full-fat cream cheese

Cup (78 milliliters) heavy cream

Cups (168 grams) cheddar cheese, grated

onion powder

Teaspoon black pepper

*Optional:

Almond flakes

chicken breasts shredded/chopped

Separate broccoli into florets. Steam for 5-6 minutes, or boil for 2-3 minutes. Don’t overcook.

In a small pot mix cream cheese, heavy cream, 1 cup of grated cheddar cheese, onion powder, salt &amp; pepper.

Cook on low heat until cheddar cheese has melted, no need to boil the sauce.

Pour the sauce over the broccoli and stir gently to combine.

If adding chicken, add it at this point as well.

Place into a casserole dish, top with the remaining ½ cup cheddar and almond flakes.

This 35-minute cheesy broccoli casserole will become your new go-to side. Packed with melty, bubbly cheese, how can anyone not love it? 

Broccoli Cheese Casserole 

broccoli florets

cream cheese, (room temperature, cut in cubes)

sour cream

cheddar cheese

garlic, (minced)

Italian Seasoning

salt, (to taste)

red pepper flakes (for garnish, optional)

Grease a 2.5 quart to 3 quart baking dish with butter and set aside.

In a large skillet, bring 1/2 inch of salted water to a boil.

Add the broccoli; cover and cook over high heat until crisp-tender, about 3 to 4 minutes.

Drain and transfer broccoli to prepared baking dish; set aside.

In a mixing bowl combine cream cheese, sour cream, cheddar cheese, parmesan cheese, garlic, Italian Seasoning, salt, and pepper; mix until incorporated.

Add cream cheese mixture to the broccoli and stir until thoroughly combined.

Bake in the oven for 17 to 20 minutes, or until bubbly and lightly browned on top.

Remove from oven and let stand 5 minutes before serving.

Optionally, garnish with crushed red pepper flakes and serve.

This collection of easy Keto Side Dishes will give you plenty of ideas for low carb sides to serve with your favorite main.

30 BEST Keto Side Dishes

veggies

cheese

bacon

pick a recipe that looks good

gather ingredients

make your new favorite keto side dish

Buttery, rich, and low-carb biscuits using almond flour and cheese.

Homemade Keto Biscuits

pepper

cheddar cheese, shredded

Get ready to munch on these crispy, cheesy Keto Broccoli Fries! These low-carb delights combine the goodness of broccoli with the rich flavors of cheddar and Parmesan, creating a perfect snack for any time of day. Easy to make and packed with flavor, these fries are not only delicious but also healthy. Ideal for those following a keto or low-carb diet, these broccoli fries are a great way to enjoy a veggie-packed snack that feels indulgent. Perfect for parties, appetizers, or just a tasty treat. Try them today and experience a crunchy, cheesy, veggie sensation!

Keto Broccoli Fries: Quick, Low-Carb, Gluten-Free Snack

broccoli

Parmesan cheese, grated

salt and pepper,

garlic powder,

red pepper flakes,

herbs

almond flour,

Preheat your oven to 400°F (200°C).

Steam the broccoli until tender, then finely chop it.

Using a cheesecloth, squeeze out as much moisture from the chopped broccoli as possible.

In a large mixing bowl, combine the chopped broccoli, cheddar cheese, Parmesan cheese, eggs, ranch seasoning, salt, and pepper.

Line a baking sheet with parchment paper.

Form the broccoli mixture into small fry shapes and place them on the prepared baking sheet.

Bake in the preheated oven for 20 minutes, turning halfway through, until the fries are golden brown and crispy.

Remove from the oven and let cool slightly before serving.

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Top Tags

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