Pork Rind Stuffing

Preparation

Sauté the vegetables:
Preheat the oven to 325°F (163°C). In a large skillet over medium-high heat, melt the 6 Tbsp butter. Add the diced onion (½ medium) and celery (3 stalks).

Cook until soft and fragrant, about 7–10 minutes. Remove the skillet from heat and let it cool slightly.

Add the pork rinds Stir in the 3.5–4 oz pork rind pieces, coating them thoroughly in the butter and vegetables. Allow the mixture to cool 1–2 minutes so the egg won’t scramble.

Mix the wet ingredients:
In a small bowl, whisk together the 1 egg, 1 egg yolk, ½ cup bone broth, and ¼ cup heavy cream. Pour the mixture over the pork rinds and stir well so they fully absorb the liquid.

Season the stuffing:
Add ½ tsp sage and ½ tsp thyme, then season with salt and pepper to taste. Mix thoroughly.

Transfer to baking dish:
Spoon the mixture into a greased casserole dish (8×8 or similar). For extra richness, drizzle 2 Tbsp melted butter evenly over the top.

Bake:
Bake for 45–60 minutes, or until the top is set, lightly browned, and the center is no longer wet. For an extra crispy top, raise the oven temperature to 375°F for the final 10 minutes.

Serve:
Allow the stuffing to cool slightly before serving. Enjoy as a high-fat keto alternative to traditional Thanksgiving stuffing.

Bacon Chive Rolls

Preparation

Mix the base:
In a mixing bowl combine: softened cream cheese cheddar cheese eggs Beat until mostly smooth.

Add the bulk ingredients:
Add in heavy cream powder baking powder salt heavy cream melted butter Mix until a thick dough forms. If it’s too dry, add 1–2 tbsp extra heavy cream or water.

Fold in add-ins:
Stir in chopped bacon chives (optional)

Chill:
Refrigerate dough 10–15 minutes so it firms slightly.

Shape:
Because there’s no flour, the dough will behave more like a thick batter/dough hybrid. Use an ice cream scoop to plop into a greased muffin tin.

Bake:
Bake at 350°F (175°C) for 15–20 minutes, until lightly golden and set.

Mini Pumpkin Pies

Preparation

Preheat & Prep:
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin (silicone works best).

Make the Pork Rind Dough:
Mix together:

2 cups pork rind crumbs
¼ cup melted butter
1 egg

Stir until it becomes a cohesive dough. Press 1–2 tbsp of crust mixture into each muffin cup, forming little mini pie shells up the sides.

Bake 8 minutes , or until lightly golden.

Make the Lattice Dough:
Mix together:

1 cup pork rind crumbs
2–3 tbsp melted butter
1 egg

Knead until it forms a rollable dough (pork rinds + butter + egg make a surprisingly workable “pastry”).

Roll + Cut Strips:
Place dough between parchment sheets.

Roll to ~⅛–¼ inch thickness. Cut thin strips.

You’ll need 3–4 strips per mini pie to form the cross-hatch.

Pop the strips in the freezer for 5 minutes so they hold shape.

Make the Pumpkin Filling:
Whisk together:

Pumpkin puree
Eggs
Heavy cream
Low-Carb Sweetener (eg: monk fruit)
Vanilla
Pumpkin spice
Salt

Mix until smooth and luscious.

Fill the Mini Crusts:
Spoon the filling into each partially baked crust, filling about ¾ full .

Add the Pork Rind Lattice:
On top of each mini pie:

Lay two strips across each other.
Add two more the opposite direction.
Press ends gently into the edges of the crust.
Brush lightly with melted butter to help them brown beautifully.

Bake:
Bake at 350°F (175°C) for 20–25 minutes , or until the pumpkin centers are just set and the lattices are golden.

Cool:
Let cool in the tin 10 minutes then remove and cool fully on a rack.