Keto Cranberry Sauce

Don’t forget the cranberry sauce! If you’re like me, you love to have a little cranberry sauce with your turkey or ham or any other time of year. If you need a super simple, super fast, and super tasty Keto cranberry sauce, look no further. 10 minutes prep and about 20 minutes cook time and you’re in business!


  • 12 oz. fresh cranberries
  • 1 cup Keto approved sweetener
    • I’m starting to lean towards allulose more than the other sweeteners. It’s much easier on the tummy. I order on Amazon in a 2 pack–>
  • 1/4 cup water
  • 2 tbsp. vanilla
  • Cinnamon (measure with your heart)


In a medium sized pot, place your cranberries and 1/4 cup of water. Heat on medium for about 6 minutes till they start to pop. Don’t worry about the water level, it may not cover the cranberries. Just make sure you use 1/4 cup of water, no more, no less.

Once they have popped, reduce the heat and add your sweetener, vanilla and cinnamon and stir until well combined.

Put the lid back on and let simmer until it thickens. You get to decide how thick you want it! Once done, turn off the pot and allow it to cool. Place in a mason jar, bowl or whatever you desire and put in the fridge to solidify. If you want your cranberry sauce the be smooth, you can hit it with an emulsifier before refrigerating. Hope you enjoy!

Keto Broccoli Salad

Nothing like taking a good ole southern side and turning it into a great Keto side. If you’re struggling to find a great side dish to take to a party or host, you should definitely make this broccoli salad. And as usual, you can add or remove ingredients as you see fit. You can always just use these recipes as a guide.

Not pictured: Keto sweetener and bacon


  • 2 heads broccoli, fresh
  • 1 cup sharp cheddar cheese
  • 1 cup avocado mayo
  • 3 tbsp. apple cider vinegar
  • 1 cup chopped red onion
  • 1 cup crumbled bacon
  • 2 tbsp keto approved sweetener

Optional ingredients:

  • Freeze dried cranberries (not particularly keto but your guest may enjoy them)
  • Salted sunflower seeds – mine will be on the side and added as it’s served


We will want to start by making the dressing first. In a medium bowl, add your mayo, apple cider vinegar and keto sweetener. Stir together until nice and smooth and set aside.

Now, lets start on the salad part. Start by chopping your red onion.

Next, clean your broccoli and cut it up. I prefer my broccoli salad without the stems. Of course, you cut it up how you prefer to eat it. I just cut the tops off. Put these in the bowl once your 2 heads are cut.

Now, throw in your cheddar cheese and bacon crumbles and give this salad a good toss to get it all mixed together.

Now, take your dressing and pour over the top of your tossed salad. Hit it with a little bit of pepper. Mix really good until it’s all coated. This should only take a few minutes.

Cover in foil/saran wrap and put into the fridge. This will be best after several hours in the fridge or even the next day. The longer it sits, the better it gets. Eat within 4 days then throw away, but I doubt there will be any left! Hope you enjoy.

Keto Smashed Brussel Sprouts

Just as the name says, here are some awesome smashed brussel sprouts. This is one of those super simple easy side dishes that goes with anything. Best of all, they taste fantastic. These will make someone that doesn’t like brussel sprouts into someone who does!


  • 24 oz. fresh brussel sprouts (whole)
  • Crumbled bacon
  • Grated Parmesan
  • Salt/Pepper to taste
  • Avocado oil spray


Cooking these bad boys, or girls, is an easy 2 step process. 1st, place your brussels into a large pot and boil for 10 minutes. Don’t start the timer until the water is boiling.

After 10 minutes of boiling, remove from heat. On a sheet pan, place some parchment paper and spray with avocado oil. Dip your sprouts out of the water, allowing the water to drain, and place on the pan.

Now, take a smashing tool and smash flat. If you don’t have a smasher, use a bowl or something flat. Smash all of them nice and flat.

Once flattened, sprinkle on your grated parmesan cheese followed by the crumbled bacon. Salt and pepper to your liking. Put in the oven at 400 degrees for 20 minutes. At the end of 20 minutes, you may elect to use your broiler for a few minutes on high to get that cheese extra crunchy on top.

Once your time is up, pull from the oven and immediately enjoy! Pair with your favorite protein or eat them by themselves. Hope you enjoy!

Keto Buffalo Parmesean Cauliflower Bites

The nice thing about growing cauliflower in your garden is that you can have cauli on demand! Tonight I just decided that I wanted to kick them up a notch. So why not some buffalo parm cauli bites!! These were very tasty and very simple to make.


  • 1 head cauliflower
  • 2tbs grass fed butter
  • 1 cup Buffalo sauce off choice
  • Grated parmesean to taste
  • Garlic powder to taste
  • Salt/pepper to taste


Wash your head off cauliflower and cut into desired dippin size.

In a large bowl, add your sauce, melted butter and garlic powder. Stir well until combined. Throw in your cut cauliflower and stir until all your pieces are coated well.

Dump your cauli bites into your air fryer. Add your salt, pepper and sprinkle with grated parmesean at this time.

Air fry at 400 degrees for about 15 minutes, or until you’re satisfied with the tenderness. Pair with any protein or eat alone. Also, add your favorite keto dippin sauce! I chose sour cream and guacamole and this was a great combo. Enjoy!

Loaded Baked Cheesy Cauliflower

Want an award winning side dish? This right here will bring down the house. It’s packed with flavor and is perfectly fit for the Keto lifestyle. You won’t be disappointed. We seen many version flying around the internet and decided to give it a try. I can honestly say, hands down, this is probably one of the best side dishes we’ve made. Hope you enjoy.


  • 1 Large head cauliflower
  • 1 Cup mayo
  • 1 cup powdered parmesan
  • Bacon crumbles
  • Cheddar cheese
  • Pepper
  • Garlic powder
  • Paprika


Prep your cauliflower head. Remove the leaves and butt from the bottom. Don’t cut too deep, you need the head to stay in tact.

While you are prepping your cauliflower, start boiling a pot of water stove top. It needs to be deep enough to cover the entire head. Once the water is boiling, place the head in the water and boil for 6 minutes. Remove from the water and place on a baking sheet lined with foil. (It’s gonna be hot!!)

In a bowl, let’s prepare the topping. Add your 1 cup of mayo, 1 cup of parmesan, pepper and garlic powder, mix well until blended.

Now let’s smother the cauliflower with the topping. Coat the entire outside using the entire contents of the bowl. Put it on nice and thick. We used a rubber spatula and it spread very easily.

Once you are coated, top with bacon crumbles, add some paprika and pop her in the oven. You will bake for 15-16 minutes at 375 degrees.

At the end, pull it out and sprinkle a bit of cheddar on top if you desire. Pop back in a minute or 2 to melt. Once done, pull out and enjoy. It’s fantastic!