6 Healthy and Low-Carb Holiday Side-Dishes

Original Recipe via Noshin and NumNums 

Ingredients:
4 slices uncured bacon, sliced into 1/2 inch pieces
2 pounds brussels sprouts, trimmed and halved
1 Tbsp butter
1 Tbsp bacon drippings (reserved from cooking)
3 Tbsp diced shallot
2 garlic cloves, minced or pressed
1/4 cup walnut pieces
1 cup heavy cream
1/2 tsp dijon mustard
1/2 cup gruyere cheese, shredded
1/4 cup gorgonzola cheese, crumbled
1/4 cup parmesan cheese, shredded
1/2 tsp freshly ground black pepper
Sea salt

Instructions:

1. Preheat oven to 400 degrees.
2. In a large skillet, cook bacon over medium heat until crispy, about 6-8 minutes. Drain on a paper towel-lined plate, reserving 1 Tbsp of drippings. Set bacon aside.
3. Return skillet to medium-high heat. Add reserved bacon drippings and butter. Add shallots, garlic, and brussels sprouts. Add a pinch of salt. Cook, stirring occasionally, and allow sprouts to blister/char, about 8 minutes.
4. While sprouts cook, combine cream, mustard, cheeses, and pepper in a small bowl. Mix to combine.
5. Pour contents of skillet into a large ovenproof baking dish. Sprinkle with walnuts and pour sauce mixture over the top.
6. Bake for about 15-20 minutes until cheese sauce is bubbly and golden brown. Switch oven to broil if you need more color/crunch. Broil for only 1-2 minutes; do not leave unattended as the top can burn quickly.

Original Recipe via Keto Cooking Christian

Ingredients:
1 large head of cauliflower
1 cup Monterey Jack cheese
1/2 cup cream cheese
1/4 cup sour cream
3 tablespoons butter
1 tablespoon fresh rosemary chopped
1 1/2 tablespoons roasted garlic
salt and pepper to taste

Instructions :

1. Preheat oven to 400F.
2. Cut a head of garlic in half, horizontally. Drizzle the top with olive oil and pinch of salt and cover in aluminum foil.
3. Place in a ramekin on a baking sheet and bake for 30 minutes or until the garlic is soft and caramelized. During the last 5 minutes, remove the foil and drizzle a little more olive oil over the top. Allow to cool slightly, then gently squeeze out the garlic, without the skins. You’ll need 1 1/2 tablespoons for this recipe.
4. Wash and cut the cauliflower into small florets. Add it to a microwave-safe bowl, cover with a plate, and cook in the microwave for 10 minutes or until tender. Drain well and pat with paper towels pressing gently to dry.
5. Add the cauliflower to the bowl of a food processor and pulse for a minute. Then add in all the remaining ingredients and blend until smooth and creamy. If you want your cauliflower to be thicker, add only two tablespoons of butter. If you want it a little thinner, add in 2 tablespoons of heavy cream.
6. Serve with a pat of butter and fresh rosemary over the top — store leftovers in the fridge for a few days or freeze.

Original Recipe via Joy Filled Eats

Ingredients:
12 oz bag of cranberries
4 oz water
1 cup Trim Healthy Mama gentle sweet sweetener
1 tsp vanilla
1 tsp cinnamon

Instructions:

1. Combine the cranberries and water in a medium saucepan. Cook over medium heat until all the berries pop, about 5-7 minutes. Add the other ingredients and reduce the heat to low.
2. Cook until desired thickness. It will thicken further as it cools.
3. Store in the fridge for up to 2 weeks or you can freeze it. I love having some on hand to put on top of my Baked Brie.

Original Recipe via Noshin And Numnums

Ingredients:
1/3 cup sour cream
1 Tbsp butter, melted
2 large eggs
2 cups blanched finely ground almond flour
2 tsp baking powder
1/4 tsp sea salt
1 Tbsp chives, fresh
1/2 cup shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 375 degrees. Line a baking tray with parchment. Set aside.
2. In a medium mixing bowl, whisk eggs. Add sour cream and melted butter. Stir to combine.
3. Add almond flour, baking powder, and sea salt. Mix until incorporated. Add chives and cheese. Stir to combine.
4. Drop a heaping spoonful of dough onto the parchment; repeat until you have made nine biscuits. Gently pat/form to even out rough edges.
5. Bake for 18-20 minutes until the top is golden brown. Cool completely before serving.

Original Recipe via Wholesome Yum

Ingredients:
For sauce
1 can Diced tomatoes (drained)
1 tbsp Olive oil
1 tbsp Balsamic vinegar
1 tsp Herbs de Provence
3 cloves Garlic (minced)
2 tbsp Fresh basil (chopped)
1/4 tsp Sea salt (to taste)

Vegetables
3 medium Roma tomatoes (sliced)
2 medium Zucchini (~3/4 lb, sliced)
1 small Eggplant (1 lb, sliced, and slices cut into quarters)
1 small Onion (sliced)
1 tbsp Olive oil
1/4 tsp Sea salt
1/8 tsp Black pepper

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.
3. Spread the sauce in a thin layer in a round or oval casserole dish, about 1.5 quarts (1.5 liters) in size.
4. Arrange the tomatoes, zucchini, eggplant, and onion in a spiral, alternating them. (You’ll want the eggplant slices cut into quarters so that they are a similar size to the tomato, zucchini, and onion slices.) Drizzle with olive oil on top and sprinkle with sea salt and black pepper.
5. Bake for about 30-35 minutes, until veggies are tender and sauce is bubbly at the edges.

Original Recipe via Trina Krug

Ingredients:
1 batch of keto buns
2 tablespoons butter, melted
2 tablespoons plus 1 teaspoon Italian Seasoning, divided
2 tablespoons olive oil
2 tablespoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 large white onion, chopped
3 celery stalks, chopped
3 large carrots (or 6 smaller), chopped
1/2 cup vegetable broth

Instructions:

1. Prepare keto buns as instructed and let fully cool. I make mine the night before, but it is not necessary.
2. Preheat oven to375 degrees F.
3. Break buns into 1 inch chunks and place on baking sheet.
4. Drizzle buns with butter and 1 teaspoon Italian Seasoning.
5. Bake for 15 minutes, remove from oven and set aside.
6. Decrease oven temperature to 350 degrees F.
7. Heat 2 tablespoons olive oil over medium-high heat.
8. Add minced garlic, 2 tablespoons Italian seasoning, salt, and pepper to the pan and mix well.
9. Finally, add onion, celery, and carrots to pan and saute until desired tenderness. I sauteed them for about 10 minutes.
10. Once the veggies are nicely cooked, add vegetable broth and let heat for 1-2 minutes.
11. Add bread and vegetable mix to a casserole dish and make sure it is well mixed such that the bread is coated with liquid.
12. Bake for 15 minutes covered.
13. Remove cover, stir, and bake for 15 more minutes.
14. Stir again and serve warm.