Low Carb- Keto Hanukkah Recipes

By: Dr. Keith Kantor

Cauliflower Mashed “Potatoes”

Photo Credit * Eating Well

4 c cauliflower florets

2 Tbs. grass-fed butter

1 oz. half and half, or sour cream or plain Greek yogurt

1 pinch of salt

1 pinch of black pepper

1 Tbs. Chives

¼ c shredded cheese

Makes 4 servings


Steam cauliflowers till soft add to food processor and add other ingredients to flavor.

Keto Latkes

Photo Credit *Potluck at Oh My Veggies

1/2 c raw cauliflower

1 c. zucchini

1/2 tsp. garlic paste

2 egg

2 tbsp. regular sour cream

3 tbsp. olive oil

4 tbsp. vanilla or plain protein powder

Makes 4 servings


  1. Shred raw zucchini then measure (raw).
  2. Chop cauliflower florets by hand or in food processor, then measure (raw).
  3. Steam cauliflower a bit to soften, either on the stove or in the microwave. Briefly mash with a potato masher
  4. After measured, place shredded zucchini on a plate and sprinkle a small amount of salt on top. Allow to sit for a few minutes, then blot it with a paper towel (this removes excess water from the zucchini so that the latke batter is not too watery).
  5. Mix vegetables, eggs, garlic paste, olive oil and protein powder in a bowl.
  6. Heat a pan with olive oil.
  7. Pour latke batter into pan, making four “pancakes”. Cook until brown on edges, then flip and brown on the other side. If it falls apart, reshape it as it cooks.
  8. Remove from heat and place on a plate to cool.
  9. To make the sour cream topping, mix the sour cream and mayonnaise together. Spoon the mixture onto the latkes.

Low Carb/Keto Brisket

Photo Credit *Taste of Home


  • 4lb beef brisket (fattiest cut preferred)
  • 5 cloves of garlic
  • 1tsp onion powder
  • 1tsp smoked paprika
  • 1tsp dried thyme
  • 1tsp dried rosemary
  • 4 tsp sea salt (or more, depending on preference for salt brisket before cooking)
  • 1 1/2 cups water
  • 1/2 cup salsa
  • 2tbsp avocado or coconut oil Directions:
  1. Wash brisket, wipe dry and salt all over.
  2. Heat Dutch oven over medium-high heat, add oil, and brown brisket on both sides.
  3. In a small bowl, add all spices and mix together.
  4. Lower heat to medium-low and add in water and garlic. Sprinkle your spice medley over top the brisket. Rub your spice medley into the meat with a spoon, careful not burn yourself from any steam coming from the Dutch oven.
  5. Add the salsa on top of the meat and smooth to cover the surface
  6. Cover with a lid and cook on medium low for 4 hours. You can check it on it occasionally but just let it do its thing.

After 4 hours, remove from the pot, place on serving platter and enjo