13 Delicious Low-Carb & Keto Thanksgiving Recipes

Gather around the table with these tasty low-carb and keto Thanksgiving recipes that let you enjoy the holiday without the carb overload. From savory dishes to delightful desserts, this collection will keep your feast satisfying and healthy. Perfect for sharing with family and friends, these dishes are sure to be a hit this season!

Savor The Taste Of A Keto-Friendly Roast Turkey

Thanksgiving is a time for family, friends, and of course, delicious food. A roast turkey is the centerpiece of many holiday tables, and it can be made keto-friendly without sacrificing flavor. Picture a beautifully roasted turkey, golden brown and glistening, surrounded by fresh herbs like rosemary and thyme. The aroma fills the room, making everyone’s mouth water.

This keto-friendly roast turkey is not just about looks; it’s about taste too. Using simple ingredients, you can create a moist and flavorful turkey that everyone will love. Pair it with low-carb sides, and you’ve got a meal that fits perfectly into your keto lifestyle.

Ingredients

• 1 whole turkey (12-14 pounds)
• 1/2 cup unsalted butter, softened
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste
• 2 cups chicken broth
• 1 lemon, quartered
• 1 onion, quartered

Instructions

1. Preheat your oven to 325°F (165°C).
2. In a bowl, mix the softened butter, olive oil, garlic, rosemary, thyme, sage, salt, and pepper.
3. Pat the turkey dry with paper towels. Gently loosen the skin over the breast and thighs, and spread the herb butter mixture underneath the skin.
4. Stuff the cavity with lemon and onion quarters. Tie the legs together with kitchen twine.
5. Place the turkey on a roasting rack in a large roasting pan. Pour chicken broth into the pan.
6. Roast the turkey for about 3 to 3.5 hours, or until the internal temperature reaches 165°F (74°C). Baste every 30 minutes with the pan juices.
7. Once done, let the turkey rest for 20-30 minutes before carving.

Creamy Garlic Mashed Cauliflower: A Low-Carb Delight

When it comes to Thanksgiving, creamy garlic mashed cauliflower is a fantastic low-carb alternative to traditional mashed potatoes. This dish is not only delicious but also fits perfectly into a keto lifestyle. The image showcases a bowl of fluffy mashed cauliflower, drizzled with olive oil and sprinkled with fresh herbs. The vibrant colors of the garlic and herbs pop against the creamy backdrop, making it visually appealing.

This recipe is simple and quick, allowing you to enjoy all the flavors without the carbs. The combination of garlic and olive oil adds a rich taste that will impress your guests. Plus, it pairs wonderfully with turkey and other holiday dishes.

To make this creamy delight, you’ll need a few basic ingredients. The key is to steam the cauliflower until tender, then blend it with garlic and olive oil until smooth. The result is a comforting side dish that everyone will love, even those who aren’t watching their carbs.

Ingredients

• 1 large head of cauliflower, cut into florets
• 4 cloves of garlic, minced
• 1/4 cup olive oil
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh herbs (like chives or parsley) for garnish

Instructions

1. Steam the cauliflower florets until they are tender, about 10-15 minutes.
2. In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1-2 minutes.
3. In a blender or food processor, combine the steamed cauliflower, sautéed garlic, heavy cream, salt, and pepper. Blend until smooth and creamy.
4. Taste and adjust seasoning if needed. If the mixture is too thick, add a little more cream.
5. Transfer to a serving bowl, drizzle with extra olive oil, and garnish with fresh herbs before serving.

Brussels Sprouts With Bacon: A Flavorful Keto Side

Brussels sprouts with bacon make a perfect keto side dish for Thanksgiving. The combination of crispy bacon and tender Brussels sprouts creates a delightful contrast that everyone will love. This dish is not only low in carbs but also packed with flavor, making it a great addition to your holiday table.

To prepare this dish, start by trimming the Brussels sprouts and cutting them in half. Sauté them in a skillet with diced bacon until they are golden brown and crispy. The bacon adds a savory touch that enhances the natural sweetness of the sprouts. You can also add some garlic and onions for extra flavor.

This side is simple to make and can be ready in under 30 minutes. It’s a great way to impress your guests without spending hours in the kitchen. Plus, it’s a great way to sneak in some veggies while sticking to your keto diet.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 6 slices of bacon, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil (optional)

Instructions

1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pan.
2. Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
3. Stir in the Brussels sprouts and cook for about 10-12 minutes, stirring occasionally, until they are tender and golden brown.
4. Add the minced garlic and cook for another minute until fragrant.
5. Return the bacon to the skillet, season with salt and pepper, and toss everything together. Serve warm.

Low-Carb Stuffing: A Thanksgiving Essential

Thanksgiving wouldn’t be complete without stuffing, and this low-carb version is a perfect fit for your holiday table. The image showcases a beautifully baked dish of stuffing, golden brown on top and filled with herbs that promise a burst of flavor. Surrounded by candles and autumn leaves, it captures the cozy essence of the season.

This stuffing is not only delicious but also aligns with low-carb and keto diets. It’s made with ingredients that keep the carb count low while still delivering that comforting taste we all love. Imagine the aroma of fresh herbs and toasted bread filling your home as this dish bakes in the oven!

Let’s get to the recipe so you can bring this delightful dish to your Thanksgiving feast!

Ingredients

• 1 loaf low-carb bread, cubed
• 1/2 cup unsalted butter
• 1 cup onion, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 1 teaspoon thyme
• 2 cups chicken or vegetable broth
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until softened, about 5-7 minutes.
3. Stir in the garlic, rosemary, sage, and thyme, cooking for another minute until fragrant.
4. In a large bowl, combine the cubed low-carb bread with the sautéed vegetables. Pour in the broth and mix until the bread is evenly moistened. Season with salt and pepper.
5. Transfer the mixture to a greased baking dish. Bake for 25-30 minutes until the top is golden brown and crispy.
6. Let it cool slightly before serving. Enjoy your low-carb stuffing!

Zucchini Casserole: A Creamy Alternative

This Zucchini Casserole is a fantastic low-carb dish that fits perfectly into your Thanksgiving feast. It's creamy, cheesy, and packed with flavor, making it a delightful alternative to traditional casseroles. The layers of zucchini provide a satisfying texture, while the cheese adds a rich creaminess that everyone will love.

The image showcases a beautifully baked casserole, golden on top with perfectly cooked zucchini slices peeking through. The warm colors of the dish complement the autumnal decor around it, creating a cozy vibe that’s perfect for the holiday season.

To make this casserole, you’ll need fresh zucchini, cream cheese, shredded cheese, eggs, and some spices. It’s simple to whip up and can be prepared ahead of time, making your Thanksgiving prep a breeze.

Ingredients

• 4 medium zucchinis, sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 large eggs
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup chopped onions (optional)
• 1/2 cup cooked ground meat (optional)

Instructions

1. Prep the Zucchini: Preheat the oven to 350°F (175°C). Slice the zucchinis and set aside.
2. Sauté Onions: In a skillet, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened (about 3-4 minutes). If using ground meat, add it now and cook until browned.
3. Mix the Creamy Sauce: In a bowl, whisk together the heavy cream, eggs, Italian seasoning, salt, and pepper until well combined.
4. Layer the Casserole: In a greased baking dish, layer half of the zucchini slices, followed by half of the sautéed mixture, and half of the creamy sauce. Repeat the layers with the remaining ingredients, finishing with the mozzarella and Parmesan cheese on top.
5. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
6. Serve: Allow the casserole to cool for a few minutes before slicing. Serve warm as a side dish or main course.

Pumpkin Soup: A Warm Keto Comfort Dish

When the weather turns chilly, nothing warms you up quite like a bowl of pumpkin soup. This dish is not only comforting but also fits perfectly into a low-carb or keto diet. The rich, creamy texture and the natural sweetness of pumpkin make it a delightful choice for Thanksgiving.

The image captures a beautifully presented bowl of pumpkin soup, topped with a swirl of cream and sprinkled with pumpkin seeds. Surrounding the bowl are autumn leaves and a small pumpkin, enhancing the seasonal vibe. It’s a feast for the eyes as much as it is for the palate!

Making pumpkin soup is simple and requires just a few ingredients. You can enjoy it as a starter or even as a main dish paired with a salad. Let’s get into the details!

Ingredients

• 4 cups pumpkin puree (fresh or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions

1. Sauté the onion and garlic in a large pot over medium heat until softened, about 5 minutes.
2. Add the pumpkin puree, broth, cinnamon, nutmeg, salt, and pepper. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
4. Using an immersion blender, blend the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches.
5. Stir in the heavy cream and heat through. Adjust seasoning if needed.
6. Serve hot, garnished with a swirl of cream and pumpkin seeds.

Keto Green Bean Casserole: A Classic Remake

Green bean casserole is a staple at many Thanksgiving tables. This keto version keeps the spirit of the classic dish while cutting down on carbs. The creamy sauce, crunchy topping, and tender green beans come together to create a delightful side that everyone will love.

The image showcases a beautifully baked green bean casserole, topped with crispy onion rings. The vibrant green beans stand out against the creamy sauce, making it visually appealing. The warm, inviting colors of the dish, along with the cozy setting, set the perfect mood for a holiday feast.

Using fresh green beans and a homemade creamy sauce, this recipe is both simple and satisfying. It’s a great way to enjoy a traditional dish without the guilt. Let’s get cooking!

Ingredients

• 4 cups fresh green beans, trimmed
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup sliced mushrooms
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup crispy onion rings (keto-friendly)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot, bring water to a boil and blanch the green beans for about 3-4 minutes. Drain and set aside.
3. In a saucepan, combine heavy cream, chicken broth, mushrooms, garlic powder, onion powder, salt, and pepper. Heat over medium until warmed through.
4. In a large mixing bowl, combine the blanched green beans and the creamy mixture. Stir in half of the cheddar cheese.
5. Transfer the mixture to a greased baking dish. Top with the remaining cheese and crispy onion rings.
6. Bake for 25-30 minutes, or until bubbly and golden brown on top.
7. Let it cool for a few minutes before serving. Enjoy your keto green bean casserole!

Cheesy Cauliflower Rice: A Low-Carb Staple

Cheesy cauliflower rice is a fantastic low-carb dish that fits perfectly into your Thanksgiving spread. This creamy, cheesy alternative to traditional rice is not only delicious but also easy to prepare. The image showcases a generous serving of fluffy cauliflower rice, garnished with fresh parsley for a pop of color. It’s a comforting side that pairs well with turkey, gravy, or any festive main course.

This dish is a great way to enjoy the flavors of Thanksgiving while keeping your carb count low. The cauliflower provides a neutral base that absorbs all the cheesy goodness, making it a hit with both keto enthusiasts and those simply looking for a tasty side.

Let’s get into how to make this delightful dish!

Ingredients

• 1 large head of cauliflower, riced
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Cauliflower: Remove the leaves and stem from the cauliflower. Cut it into florets and pulse in a food processor until it resembles rice.
2. Cook the Cauliflower: In a large skillet, melt the butter over medium heat. Add the riced cauliflower and sauté for about 5-7 minutes until tender.
3. Add the Cheeses: Reduce the heat to low. Stir in the cream cheese, cheddar cheese, and Parmesan cheese. Mix until the cheeses are melted and well combined.
4. Season: Add garlic powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes until everything is heated through.
5. Serve: Transfer the cheesy cauliflower rice to a serving dish. Garnish with fresh parsley before serving.

Keto-Friendly Sweet Potato Casserole: A Holiday Favorite

This Keto-Friendly Sweet Potato Casserole is a delightful twist on a classic holiday dish. The warm, inviting colors of the casserole, topped with crunchy pecans, make it a perfect centerpiece for your Thanksgiving table. The soft, creamy sweet potatoes are sweetened naturally, making it a guilt-free indulgence. The cozy vibe of the setting, complete with candles and autumn leaves, adds to the festive spirit.

Gather your loved ones around the table and enjoy this delicious side dish that fits perfectly into a low-carb lifestyle. It’s a great way to enjoy the flavors of the season without compromising your dietary goals. Plus, it’s simple to make, which means you can spend less time in the kitchen and more time with family.

Ingredients

• 4 cups mashed sweet potatoes
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or your favorite keto sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup almond flour
• 1/4 cup melted butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the mashed sweet potatoes, almond milk, erythritol, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
3. Transfer the sweet potato mixture to a greased baking dish.
4. In another bowl, mix the chopped pecans, almond flour, and melted butter. Sprinkle this mixture evenly over the sweet potato layer.
5. Bake for 25-30 minutes, or until the top is golden and crispy.
6. Let it cool slightly before serving. Enjoy this tasty dish with your holiday meal!

Spiced Apple Crisp: A Low-Carb Dessert

Spiced Apple Crisp is a delightful dessert that fits perfectly into a low-carb or keto Thanksgiving feast. This dish brings together the warm flavors of cinnamon and nutmeg with the sweetness of apples, all while keeping sugar levels in check. The crispy topping adds a satisfying crunch, making it a favorite for many.

The image showcases a beautifully presented bowl of spiced apple crisp, topped with a scoop of creamy vanilla ice cream. The warm apples peek through the golden-brown topping, inviting you to dig in. Surrounding the bowl are fresh apples and cinnamon sticks, hinting at the delicious flavors within.

This dessert is not just tasty; it’s also simple to prepare. You can enjoy the comforting taste of apple crisp without the guilt. Let’s get into the recipe so you can whip this up for your Thanksgiving gathering!

Ingredients

• 4 medium apples, peeled, cored, and sliced
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons erythritol or preferred low-carb sweetener
• 1 cup almond flour
• 1/2 cup unsalted butter, melted
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Apples: In a large bowl, toss the sliced apples with cinnamon, nutmeg, erythritol, and vanilla extract until evenly coated.
3. Make the Topping: In another bowl, combine almond flour, melted butter, chopped nuts (if using), and salt. Mix until crumbly.
4. Assemble the Crisp: Spread the spiced apple mixture evenly in a greased baking dish. Sprinkle the almond flour topping over the apples.
5. Bake: Bake in the preheated oven for 30-35 minutes, or until the apples are tender and the topping is golden brown.
6. Serve: Allow to cool slightly before serving. Enjoy warm, optionally with a scoop of low-carb ice cream.

Keto Pecan Pie: A Nutty Indulgence

Pecan pie is a classic dessert that brings warmth and sweetness to any Thanksgiving table. This keto version keeps all the nutty goodness while cutting down on carbs. The image captures a beautifully baked pecan pie, with a golden crust and a generous topping of pecans. It’s set against a cozy backdrop, featuring a pumpkin and some rustic elements that evoke the spirit of the season.

The rich filling is made from simple ingredients, ensuring that every slice is a delightful treat. Whether you're following a keto diet or just looking for a healthier dessert option, this pie will satisfy your sweet tooth without the guilt.

Ingredients

• 1 ½ cups almond flour
• ¼ cup unsalted butter, melted
• 2 tablespoons erythritol or your preferred sweetener
• 1 large egg
• 1 cup pecans, chopped
• 1 cup sugar-free maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix almond flour, melted butter, erythritol, and 1 egg until a dough forms. Press this mixture into a pie pan to form the crust.
3. Bake the crust for about 10 minutes until lightly golden. Remove from the oven and let it cool.
4. In another bowl, whisk together the chopped pecans, sugar-free maple syrup, 3 eggs, vanilla extract, salt, and cinnamon until well combined.
5. Pour the filling into the cooled crust and spread it evenly. Top with extra pecans if desired.
6. Bake for 30-35 minutes until the filling is set and the top is slightly browned.
7. Let the pie cool before slicing. Serve it as is or with a dollop of whipped cream for an extra treat!

Low-Carb Pumpkin Cheesecake: A Rich Dessert Option

Low-carb pumpkin cheesecake is a delightful twist on the classic dessert, perfect for your Thanksgiving table. This cheesecake is creamy, rich, and packed with the warm flavors of fall. The beautiful slice, topped with a dollop of whipped cream and a sprinkle of cinnamon, looks inviting and festive. The golden crust complements the smooth filling, making it a treat everyone will love.

Using pumpkin puree and cream cheese, this recipe keeps the carbs low while still delivering on taste. It’s a great option for those following a keto diet or anyone looking to enjoy a guilt-free dessert. Serve it alongside your holiday meal, and watch it disappear!

Ingredients

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tablespoons erythritol (or sweetener of choice)
• 1 teaspoon cinnamon
• 2 (8 oz) packages cream cheese, softened
• 1 cup pumpkin puree
• ¾ cup erythritol
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Make the crust: In a bowl, combine almond flour, melted butter, 2 tablespoons erythritol, and cinnamon. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese until smooth. Add pumpkin puree, ¾ cup erythritol, eggs, vanilla extract, and pumpkin spice. Mix until well combined.
4. Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
5. Bake for 50-60 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour.
6. Chill in the refrigerator for at least 4 hours or overnight before serving. Top with whipped cream and a sprinkle of cinnamon if desired.

Keto Spinach Artichoke Dip: A Crowd Pleaser

This Keto Spinach Artichoke Dip is a delightful addition to your Thanksgiving spread. It's creamy, cheesy, and packed with flavor. The combination of spinach and artichokes creates a rich texture that pairs perfectly with low-carb crackers or veggies.

In the image, you can see the dip bubbling in a vibrant red dish, surrounded by crispy crackers on a wooden board. The warm, cheesy top is inviting, making it hard to resist. The pinecone and festive greenery in the background add a cozy holiday touch.

This dip is not just tasty; it's also easy to make. It’s perfect for gatherings, ensuring everyone can enjoy a delicious, low-carb option. Serve it warm, and watch it disappear!

Ingredients

• 1 cup frozen spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup sour cream
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the cream cheese, sour cream, and garlic. Mix until smooth.
3. Add the spinach, artichokes, mozzarella, Parmesan, onion powder, salt, and pepper. Stir until well combined.
4. Transfer the mixture to a baking dish and spread it evenly.
5. Bake for 25-30 minutes, or until the top is golden and bubbly.
6. Serve warm with low-carb crackers or fresh veggies.