Mashed potatoes are almost expected as part of a holiday spread. In fact, I would argue that mashed potatoes appear on more holiday tables than a turkey or roast, because even vegans will serve them. But, if you’ve been living more ancestrally and you’ve been keeping your carbs low, you may be looking for a low-carb alternative to mashed potatoes.
Whether you’re trying to lower your carb intake or just switch things up, why not try a different vegetable mash this season? Not to worry, each of these options makes a great vehicle for gravy, and we’re all in it for the gravy anyway, aren’t we?
Carbs in Mashed Potatoes
One cup of mashed potatoes contains 36.9 g of carbohydrates. After you subtract the fiber, you’re left with 33.6 g net carbs in mashed potatoes.
If you’re limiting carbs, just one serving of traditional mashed potatoes doesn’t leave room for much else.
The rich flavors of salty bacon and earthy mushrooms dominate this low-carb risotto dish, turning riced cauliflower into a super-flavorful side. Cauliflower risotto is fantastic served with a main course of roasted chicken, salmon, or thick, juicy pork chops.
The recipe below is great without any additional ingredients, but if you’re really craving comfort food then fatten the risotto up a bit. Generous amounts of grated Parmigiano-Reggiano cheese or butter (or both) will do the trick. A garnish of fresh herbs like basil, parsley and chives add color and flavor.
With Halloween just around the corner, we couldn’t let the occasion go by without sharing a Primal treat for good fun. While we’re not promoting the usual sugar spree, a little something can feel festive especially if you’re playing host.
These nut butter cups deliver on richness (and sweetness) and offer a more natural alternative to the packaged, preservative-filled candies most will get in their pumpkins that night. Gather the little ghosts and ghouls to help you in the kitchen. This recipe is easy, fast, and family-friendly.
Once fall hits, grocery stores and farmer’s markets turn into a harvest festival, and we’re always looking into new ways to use the gorgeous root vegetables and squashes that line the produce aisle. Here, we’re making a one-pot braised pork roast with butternut squash and root vegetables that takes comfort food to the next level. Enjoy a hearty meal that warms your bones, then wrap up in a blanket and enjoy an evening of autumn bliss.
Here’s how to make it.
October means pumpkin…everything. Those who eating low-carb, however, may believe that most of those treats are off the menu. Not so. It’s possible to enjoy a variety of traditional pumpkin recipes (including pumpkin pie and this pumpkin bread) while you keep your low-carb commitment. Made with the goodness of almond flour, eggs, and all the traditional spices, this pumpkin bread bakes up moist and flavorful. Pumpkin puree rather than pumpkin pie filling means you can sweeten to your own taste. And don’t worry about sugar—this recipe doesn’t have any. It uses a popular low-carb standby—Swerve—to add sweetness without the sugar content.
These amazing egg-stuffed mini meatloaves aren’t only for breakfast. They’re great for lunch or dinner, too. But when served in the morning, they really start the day off right.
First, a mixture of pork and beef is seasoned to taste like breakfast sausage. Next, it only takes a minute to form the meat around a hardboiled egg. When baked together, the meat and egg turn into a rather stunning little loaf.
Cook these mini breakfast meatloaves on a lazy weekend morning, or better yet, on Sunday night so they’re waiting in the refrigerator Monday morning.