Keto Thanksgiving Cranberry Sauce

We are trying to substitute as much of the sugar as possible out of our diet for this upcoming Thanksgiving holiday time, and what better place to start than cranberry sauce! This makes a bit more than 2 Cups of sauce.

  • 3 Cup Cranberries
  • 1-1/4 Cup Water
  • 1/3 Cup Monkfruit Sugar (I used Lankano)
  1. Rinse cranberries to ensure they are clean.
  2. Bring water with the sugar to a boil.
  3. Add cranberries and bring the mixture to a boil again
  4. Reduce heat to low and boil for 3 min stirring occasionally.
  5. Turn heat off.
  6. Break the cranberries as desired (I used a potato masher).
  7. Turn heat on Low and continue cooking for another 2 min.
  8. Remove from heat and transfer to a jar.
  9. Cool completely before transferring into the refrigerator.

Keto Russian Meringue Pies (Корзиночки с Безе)!

My Aunt used to make these when I was little, and even though its been modified to be keto friendly, I can still feel the same taste and the memories. – Aida

Crust Ingredients:
  • 1-1/2 Cup Blanched Almond Flour (I used Blue Diamond)
  • 1 Large Egg
  • 3 TBS Monkfruit Sugar (I used Lankano)
  • 2 TBS Unsweetened Almond Milk (I used Silk Vanilla Almond Milk)
  • 1 TSP Baking Powder
  • 1/8 TSP Sea Salt
  1. Preheat oven to 350F (175C).
  2. Whisk the eggs and sugar together in a bowl.
  3. Mix in the remaining ingredients in the egg mixture until smooth dough forms.
  4. Prepare cupcake sized forms or individual pie forms.
  5. Divide the dough into the number of forms (I made 4). Wet fingers, and press dough into shape of the form.
  6. Bake until crust is lightly golden (~17 min).
  7. Remove from oven and cool in pan for 10 min before adding filling.
Instructions (cont)
  1. Preheat oven to 250F (120C).
  2. Fill each cup to the top with Preserve (~1 TBS each).
  3. Put desired amount of Meringue on top.
  4. Bake for 10 min.
  5. Cool and Enjoy!

Keto Almond Flour Pizza Crust!

One thing we always miss is having pizza. However, this is a very easy and delicious pizza crust recipe! We made this into a 10 inch diameter, but for the next time we will do personal sizes.

Crust Ingredients:
  • 1-1/2 Cup Blanched Almond Flour (I used Blue Diamond)
  • 1/2 Cup Grated Cheese (I used Gouda, but if you want something to melt better, use something else)
  • 1 Large Egg
  • 3 TBS Water
  • 1 TBS Olive Oil
  • 1 TBS Apple Cider Vinegar
  • 1 TSP Oregano
  • 1 TSP Basil
  • 2/3 TSP Xanthan Gum
  • 1/2 TSP Baking Powder
  • 1/2 TSP Monkfruit Sugar (Lankano)
  • 1/4 TSP Crushed Red Pepper Flakes
  1. Preheat oven to 375F (190C).
  2. Mix eggs, water, vinegar, and oil together in a bowl.
  3. In second larger bowl, mix the remaining ingredients
  4. Mix in the egg mixture into the dry ingredients together until smooth dough forms.
  5. Prepare sheet pan with greased parchment paper.
  6. Put the dough into the parchment paper. Put clear plastic sheet on top and press dough into a roughly 10 inch diameter.
  7. Bake until crust is lightly golden with crisp edges (~20 min).
  8. Cool in pan for 10 min before adding toppings.

We added these to the pizza, in this order:

  1. 1/4 Cups Pizza Sauce (Pappy Fred’s – 4g total carbs)
  2. Gouda Cheese, Sliced
  3. 2x Hot Dogs, Thinly Sliced (Hebrew National – 4g total carbs)
  4. Pickled Jalapenos, Sliced
  5. Black Olives, Halved

Keto Almond Flour Bread

This recipe is very simple and easy to make! Pair with cheeses and grapes, and cured meats for the best dinner ever!

Ingredient List:
  • 1-1/2 Cup Almond Flour (Blue Diamond)
  • 1/3 Cup Flaxseed Meal
  • 1/3 Cup Unsweetened Vanilla Almond Milk
  • 4x Eggs
  • 2 TBS Olive Oil
  • 2 TSP Baking Powder
  • 1/2 TSP Salt
  1. Preheat oven to 350F (175C).
  2. Mix all ingredients together in a bowl until smooth dough forms.
  3. Bake until top is golden brown (~40 min).
  4. Cool in pan for 10 min before transferring.
  5. ENJOY!

Homemade Tart Empress Prune Plum Preserves sweetened only with monk-fruit sweetener

When they say monk-fruit is 200-300 times sweeter than cane sugar, they are not kidding! This recipe is very simple, with only 2 ingredients!

Ingredient List:
  • 2.9 lbs tart Empress Prune Plums (after pits are removed)
  • 3/4 Cup Lakanto Monkfruit+Erythritol sweetener
  1. Put all pitless prunes into container.
  2. Sprinkle the sweetener on top.
  3. Leave alone for 2-3 hours until the prunes give out their juice.
  4. Cook on medium heat until its boiling, stirring frequently.
  5. Set heat to low for 1 hour, frequently stirring so its coated in sugar and juices evenly.
  6. Turn off heat and let stand 2-3 hours so its cooled down.
  7. Repeat until consistency of preserves is mushy (should take about 2 cycles, unless more gooey is desired).
  8. Pour in container for storage.
  9. ENJOY! (on pancakes, toast, on top of yogurt, ect)

Make the food, Eat the food….

This is the first post on this new blog. Made by me, as in Diana, Aida’s daughter :). I created this blog because my mom really has a talent for creating delicious foods. They all just turn up great, no matter what new dish she tries! I wanted to keep a documentary of her creations as much as I can, so here is From Aida’s Kitchen! I’m just getting started with her tons of recipes (and I mean, she has files and files of them) she’s done throughout the years, so stay tuned for more. Subscribe below to get notified when I post new updates.