St. Patrick’s Day is celebrated once a year as an anniversary for the patron saint and national apostle of Ireland who is believed to have converted many Irish people to Christianity.
It is initially celebrated as a quite religious festival that later became a party day in the 1970s with parades and other events.
That being said, who says you can’t celebrate St. Patrick’s day without getting off the wagon or feeling left out because you’re on the Keto Diet?
Check out these easy and tasty keto recipes that we compiled just for you!
These are hand-picked to help you enjoy without cheating and are also perfect all year around.
Easy Creamy Cauliflower Mashed Potatoes
To those who don’t like Mashed Cauliflower, you’re in for a treat!
This recipe is so easy and very tasty which only takes about 8 minutes to make. Guaranteed to be one of the creamiest, rich and flavorful side dishes. You can serve this with a nice steak or some stuffed pork chops, depending on your mood.
- 10 ounces cauliflower, riced
- ¼ cup sour cream
- 3 tablespoons heavy whipping cream
- 3 tablespoons butter
- 4 tablespoons Parmesan cheese
- ¼ teaspoon garlic powder
- 2 tablespoons chopped chives
- Salt and pepper to taste
How to prepare?
- First, get the pre-riced cauliflower out of the fridge and measure out 10 oz.
- Put the cauliflower into the microwave with a paper towel covering the top, then microwave for 5 minutes. You could optionally steam or roast it if you don’t like to use a microwave.
- Once finished, it should be soft to the touch, but still have some firmness.
- Mix all of the other ingredients into it.
- Use an immersion blender to pulse the cauliflower and other ingredients together. Add 1 tbsp. chopped chives to the cauliflower and mix together.
- Top the cauliflower mashed potatoes with the remaining chives and enjoy!
This recipe makes a total of 3 servings and each serving comes out to be 243.67 Calories, 22.74g Fats, 4.53g Net Carbs, and 5.7g Protein.
Corned Beef Hash Breakfast Skillet
Corned Beef is one of our favorite foods and for this recipe, if you are not a fan of over-easy eggs, just cook them a little longer or cook them any way you like in a separate pan and just put them on top.
Added salt is not needed as Corned Beef is very salty already and the sweetness of the Russian dressing complements the salty nature of the meat. Perfect for breakfast, lunch or dinner.
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups riced cauliflower
- 1 lb corned beef, diced
- 4 large pastured eggs
- 2 tbsp Italian flat leaf parsley, rough chopped
- 1/4 cup Russian Dressing
How to prepare?
- In a large cast iron skillet, heat olive oil over medium heat.
- To the pan, add onion and garlic. Sauté until onion is translucent and garlic is fragrant.
- Add riced cauliflower and sauté until it is cooked through and slightly caramelized
- Add the corned beef to the skillet. Sauté, stirring often until the corned beef is crisped up.
- Using a large spoon, make 4 wells in the corned beef mixture. Make them deep enough that the bottom of the pan is exposed. Crack an egg into each well. Reduce heat to medium – low and allow the eggs to cook through.
- Sprinkle fresh parsley and drizzle Russian Dressing over the top of the skillet before serving.
This recipe will give you 4 servings and each serving comes out to be Calories: 407 | Fat: 32g | Protein: 23 g | Total Carbs: 7g | Fiber: 1.5 g | Net Carbs: 5.5 g
Russian Dressing Recipe:
- 1 cup mayonnaise
- ½ cup ketchup (reduced sugar, organic preferred)
- 2 tbsp. spicy brown mustard
- 1 tbsp. Worcestershire sauce
- 1 tbsp. fresh parsley, chopped
- 1 tbsp. fresh chives, chopped
- 1 tsp fresh dill, chopped
In a large mixing bowl, combine mayonnaise, ketchup, mustard, Worcestershire sauce, parsley, chives and dill. Mix until all ingredients are well incorporated.
The recipe makes 8 servings and (Per Serving – 1/4 cup) Calories: 190 | Fat: 20g | Protein: 0g | Total Carbs: 1.5g | Fiber: 0g | Net Carbs: 1.5g
- 4 slices thick-sliced bacon, cut into thin strips (or more)
- 2 tsp. olive oil or bacon fat (more or less, depending on your pan)
- 1/4 yellow onion, finely minced
- 1 large head of cabbage (2 pounds) core cut out and cut into thin strips
- 1/2 tsp. sweet paprika (see notes)
- salt and fresh-ground black pepper to taste
- 1 cup sour cream (Daisy full-fat sour cream preferred)
- 3/4 cup grated Mozzarella cheese
How to prepare?
- Preheat oven to 375F/190C. Slice the bacon. Cut the core out of the cabbage and cut it into thin strips. Mince the onion.
- Heat a small frying pan over medium high heat, add the strips of bacon, and cook until the bacon is browned and very crisp. Drain bacon on paper towels.
- Heat 2 teaspoons of olive oil (or a little bacon fat if you prefer) in the largest frying pan you have, add the minced onion, and cook over medium-high heat until it’s barely starting to brown. Add the sliced cabbage, season with paprika, salt, and pepper, and cook just until it has softened partly. Then add the crisp bacon pieces, stir to combine with the cabbage, and cook 1-2 minutes more to combine flavors.
- Spray a glass baking dish with olive oil or non-stick spray. (The oval glass dish I used was 13″ x 10″ at the widest parts.) Put the sautéed cabbage in the casserole dish and spread the sour cream over, then sprinkle with the grated Mozzarella
- Bake about 30 minutes, or until it’s bubbling hot and the top is nicely browned. Serve hot.
Any sweet paprika will work for this recipe!
No Bake Irish Cream Cheesecake
If you’re a coffee and chocolate lover like us, we’re sure you will definitely appreciate this low carb No Bake Irish Cream Cheesecake for St. Patrick’s which is also perfect for any event!
- 3/4 cup almond flour
- 2 1/2 Tablespoons cocoa
- 2 Tablespoons low carb sweetener
- 3 Tablespoons butter
- 8 ounces cream cheese
- 3 Tablespoons butter
- 3 Tablespoons cocoa
- 1/3 cup low carb sweetener
- 1/2 cup low carb Irish cream
- 2 teaspoons vanilla extract
- 1 teaspoon grass-fed gelatin
- 2 teaspoons cold water
- 2 teaspoons hot water
- 1 cup heavy whipping cream
- 2 Tablespoons powdered low carb sweetener
- In a small bowl, combine the almond flour, cocoa, and sweetener.
- Add melted butter, then divide between eight 4 ounce jars or dessert cups.
- Press down to form a crust at the bottom of each cup
- Place cream cheese and butter in microwavable mixing bowl. Cook for 1 minute at high power.
- Beat in cocoa, sweetener, Irish cream and vanilla extract with electric mixer until smooth. Set aside.
- In another mixing bowl, whip heavy cream with sweetener until soft peaks form.
- In small cup, sprinkle gelatin over cold water until softened. Add hot water and stir until completely dissolved.
- Continue whipping heavy cream and slowly add dissolved gelatin. Whip until stiff.
- Gently fold whipped cream into cream cheese mixture.
- Pipe or spoon mixture into dessert dishes.
- Chill in refrigerator for at least 2 hours. Garnish with whipped cream and shaved chocolate if desired.
The recipe is for 8 people and each serving has about 5.0g net carbs and 17.8g erythritol.
Green Patrick Eggs
Blue is the original color associated with St. Patrick’s day, however, the color green became so popular that people all over the world symbolize St. Patrick’s day with this color. A simple way to celebrate is by adding a little green to your outfit of choice. With this recipe, you can celebrate St. Patrick’s Day with a tasty green deviled eggs with a jalapeño twist!
This recipe takes 10 minutes to prepare and will give you 6 servings with 11 grams of fat, 3.4 grams of carbs, and 6.5 grams of protein.
- 6 hard-boiled eggs, peeled, cut in half by length
- 1 avocado, pitted, chopped
- 1 tablespoon Greek yogurt
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1 tablespoon minced jalapeño
- 1 tablespoon finely chopped onion
- Salt and pepper, to taste
How to prepare?
In a small bowl, place egg yolks; add the avocado and mash until smooth.
Stir in remaining ingredients and divide equally among the egg white shells.
Arrange on a serving plate. Cover lightly with plastic wrap and refrigerate for up to 3 hours.
St. Patrick is actually not Irish, he was born in Roman Britain and was kidnapped as a teen by the Irish. A few years later, he escaped and went back to Ireland to convert them to Christianity.
He used the 3 leafed shamrocks to explain the Holy Trinity and March 17 is the date of his date.
Did you know that bacon is the traditional Irish meat eaten on St. Patrick’s Day?
It used to be until the Irish Americans in the 90th century opted for corned beef due to poverty which later on became the norm.