Thanksgiving doesn’t have to mean carb overload! Whether you’re keto, low-carb, or just looking for lighter holiday options, we’ve rounded up 20 mouthwatering recipes that let you savor every bite—without the guilt. From creamy mashed cauliflower to juicy herb-roasted turkey, these dishes prove you can enjoy all the cozy flavors of the season. Hungry yet? Dig in and discover your new holiday favorites!
Garlic Herb Butter Roasted Turkey
Unbelievable as it may seem, this Garlic Herb Butter Roasted Turkey is the showstopper your holiday table has been dreaming of, and guess what? It’s easier to make than you’d think. Let’s dive right in.
Ingredients
- 1 whole turkey (12-14 lbs), thawed
- 1 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 1 tbsp salt
- 1 tsp black pepper
- 1 lemon, halved
- 1 onion, quartered
- 2 cups chicken broth
Instructions
- Prep the turkey: Remove the turkey from the fridge 1 hour before cooking to bring it to room temperature for even roasting.
- Make the herb butter: In a bowl, mix the softened butter, minced garlic, rosemary, thyme, salt, and pepper until well combined.
- Season the turkey: Gently loosen the skin over the turkey breast and rub half of the herb butter underneath. Rub the remaining butter all over the outside of the turkey.
- Stuff the cavity: Place the lemon halves and quartered onion inside the turkey’s cavity for extra flavor.
- Roast the turkey: Preheat your oven to 325°F. Place the turkey on a rack in a roasting pan and pour chicken broth into the bottom of the pan. Roast for about 13-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
- Rest before serving: Once done, let the turkey rest for at least 20 minutes before carving to allow the juices to redistribute.
The skin comes out impossibly crispy, the meat juicy and bursting with herby, buttery goodness. Try serving it with a side of roasted veggies for a meal that’ll have everyone coming back for seconds.
Cauliflower Mash with Cream Cheese
You know those nights when you’re craving something creamy and comforting but also kinda want to keep it on the lighter side? Yeah, me too, and that’s exactly why this Cauliflower Mash with Cream Cheese is about to become your new best friend. It’s like mashed potatoes decided to go on a health kick but forgot to tell anyone because it’s still ridiculously delicious.
Ingredients
– 1 large head of cauliflower, cut into florets (about 4 cups)
– 4 oz cream cheese, softened
– 2 tbsp unsalted butter
– 1/4 cup milk (whole or 2%)
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Boil the cauliflower: Bring a large pot of water to a boil. Add the cauliflower florets and cook for about 10 minutes, or until they’re super tender when poked with a fork.
2. Drain well: Drain the cauliflower in a colander, then give it a few good shakes to get rid of any extra water. This is key to avoiding a watery mash.
3. Mash it up: Throw the drained cauliflower back into the pot. Add the cream cheese, butter, milk, garlic powder, salt, and pepper. Mash everything together with a potato masher until it’s as smooth or as chunky as you like. Tip: If you’re after ultra-smooth mash, a hand blender works wonders here.
4. Adjust to taste: Give it a taste and tweak the seasoning if needed. Sometimes I add a pinch more garlic powder because, well, garlic.
5. Serve warm: Spoon the mash into bowls and dig in while it’s warm. It’s creamy, garlicky, and has just enough richness from the cream cheese to feel indulgent without being heavy. Try topping it with some crispy fried onions for a bit of crunch, or keep it simple and let the flavors shine on their own.
Keto Green Bean Casserole
Believe it or not, this keto green bean casserole is so good, it’ll make you forget all about the carb-loaded classic. It’s creamy, crunchy, and packed with flavor, making it the perfect side dish for any occasion.
Ingredients
- 1 pound fresh green beans, trimmed and halved
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup almond flour
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
- Preheat oven: Set your oven to 375°F to get it ready for baking.
- Blanch green beans: Boil the green beans in salted water for 3 minutes, then plunge them into ice water to stop the cooking process. This keeps them crisp-tender.
- Sauté with butter: In a skillet, melt the butter over medium heat and toss the green beans until they’re lightly coated.
- Create creamy sauce: Pour in the heavy cream and chicken broth, then stir in the garlic powder, onion powder, salt, and pepper. Simmer for 5 minutes until slightly thickened.
- Add cheese: Sprinkle the cheddar cheese into the skillet, stirring until melted and combined with the green beans.
- Prepare topping: Mix almond flour, Parmesan cheese, and olive oil in a bowl until crumbly.
- Assemble and bake: Transfer the green bean mixture to a baking dish, top with the almond flour mixture, and bake for 20 minutes until golden and bubbly.
The casserole comes out with a delightful contrast between the creamy interior and the crispy topping. Serve it alongside your favorite protein, or enjoy it as a hearty standalone dish. Either way, it’s a game-changer for keto dieters and non-dieters alike.
Cheesy Bacon Brussels Sprouts
So, you think Brussels sprouts are just those sad, steamed little cabbages your mom forced you to eat? Think again! These Cheesy Bacon Brussels Sprouts are about to blow your mind with their crispy edges, smoky bacon, and gooey cheese.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 4 slices thick-cut bacon, chopped
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven: Heat your oven to 400°F (200°C) to get it nice and hot for roasting.
- Cook bacon: In a large oven-safe skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
- Toss sprouts: Add the Brussels sprouts to the skillet with the bacon drippings, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
- Roast to perfection: Transfer the skillet to the oven and roast for 20 minutes, stirring halfway, until the sprouts are tender and caramelized.
- Add cheese: Sprinkle the roasted sprouts with cheddar and Parmesan cheese, then return to the oven for 2-3 minutes, just until the cheese is melted.
- Finish with bacon: Scatter the crispy bacon pieces over the top and serve immediately for the best flavor and texture.
The result? A dish that’s crispy, cheesy, and packed with flavor. Serve these sprouts as a side that steals the show or pile them on a plate for a decadent snack. Either way, they’re guaranteed to disappear fast.
Low-Carb Stuffing with Almond Flour
You know how sometimes you just crave that comforting, hearty stuffing but don’t want to deal with all the carbs? Well, I’ve got you covered with this low-carb stuffing that’s just as delicious as the traditional version, but made with almond flour to keep it light and guilt-free.
Ingredients
- 2 cups almond flour
- 1/2 cup unsalted butter, melted
- 1 large egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 cup chicken broth
- 1/2 cup diced celery
- 1/2 cup diced onion
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and grease a baking dish with a bit of butter or cooking spray.
- Mix dry ingredients: In a large bowl, combine the almond flour, salt, black pepper, dried sage, dried thyme, and garlic powder. Stir until everything is well mixed.
- Add wet ingredients: Pour in the melted butter and beaten egg into the dry ingredients. Mix until the mixture resembles coarse crumbs.
- Incorporate veggies: Fold in the diced celery and onion until they’re evenly distributed throughout the mixture.
- Add broth: Gradually add the chicken broth, stirring until the mixture is moist but not soggy. Tip: The consistency should be similar to traditional stuffing.
- Bake: Transfer the mixture to the prepared baking dish and bake for 25-30 minutes, or until the top is golden brown and crispy. Tip: For extra crispiness, broil for the last 2-3 minutes.
- Rest: Let the stuffing sit for 5 minutes after baking to set. Tip: This makes it easier to cut into servings.
This low-carb stuffing comes out with a perfect balance of crispy edges and a soft, flavorful center. Serve it alongside your favorite protein or enjoy it as a standalone dish for a satisfying, carb-conscious meal.
Pumpkin Spice Fat Bombs
These Pumpkin Spice Fat Bombs are your new best friend for those cozy fall days when you’re craving something sweet but want to keep it keto. Trust me, they’re so good, you’ll forget they’re actually good for you.
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 2 tbsp erythritol
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- A pinch of salt
Instructions
- Mix dry ingredients: In a medium bowl, combine the almond flour, erythritol, pumpkin pie spice, and salt. Stir until everything is well mixed.
- Add wet ingredients: Pour in the pumpkin puree, melted coconut oil, and vanilla extract. Mix until the dough comes together. If it’s too sticky, pop it in the fridge for 10 minutes to firm up.
- Shape the bombs: Roll the dough into small balls, about 1 inch in diameter. This recipe should make about 12 fat bombs.
- Chill to set: Place the fat bombs on a parchment-lined tray and refrigerate for at least 30 minutes, or until firm.
- Serve or store: Enjoy them straight from the fridge, or store them in an airtight container for up to a week. For a little extra flair, dust them with a bit more pumpkin pie spice before serving.
These fat bombs are delightfully creamy with a perfect hint of pumpkin spice that’s not overpowering. They’re fantastic with a cup of coffee or as a quick snack on the go. Try rolling them in crushed nuts for an extra crunch!
Creamy Garlic Parmesan Spinach
Perfect for those nights when you’re craving something rich but don’t want to spend hours in the kitchen, this Creamy Garlic Parmesan Spinach is your go-to. It’s like a warm hug in a bowl, with just enough garlic to keep things interesting and a creamy parmesan sauce that’ll have you licking the spoon.
Ingredients
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 5 oz fresh spinach, roughly chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
Instructions
- Melt the butter: In a large skillet over medium heat, melt the unsalted butter until it’s just starting to bubble.
- Sauté the garlic: Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant but not browned.
- Add the cream: Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Let it simmer for 2 minutes to thicken slightly.
- Stir in the parmesan: Gradually add the grated parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth.
- Wilt the spinach: Add the roughly chopped spinach to the skillet, stirring until the spinach is wilted and evenly coated with the sauce, about 2 minutes.
- Season the dish: Sprinkle in the salt, black pepper, and crushed red pepper flakes, stirring to distribute the seasonings evenly throughout the dish.
The result? A velvety, garlicky spinach that’s got a little kick from the red pepper flakes. Serve it as a side to grilled chicken or toss it with pasta for a quick and decadent meal.
Roasted Rosemary Parmesan Cauliflower
Unbelievably easy and packed with flavor, this Roasted Rosemary Parmesan Cauliflower is about to become your new favorite side dish. Let’s turn that humble head of cauliflower into something truly magical with just a few simple steps.
Ingredients
- 1 large head cauliflower, cut into florets (about 6 cups)
- 3 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven: Heat your oven to 400°F (200°C) to ensure it’s ready for roasting.
- Toss cauliflower: In a large bowl, combine the cauliflower florets with olive oil, rosemary, garlic powder, salt, and pepper. Toss until evenly coated. Tip: Make sure each floret gets a little love with the oil and spices for maximum flavor.
- Spread on baking sheet: Arrange the coated cauliflower in a single layer on a large baking sheet. This ensures each piece roasts evenly instead of steaming.
- Roast: Place in the oven and roast for 25-30 minutes, or until the edges are golden and crispy. Tip: Halfway through, give the pan a shake to flip the florets for even browning.
- Add Parmesan: Sprinkle the grated Parmesan cheese over the cauliflower and return to the oven for 2-3 minutes, just until the cheese is melted and slightly golden. Tip: Freshly grated Parmesan melts better and tastes richer than the pre-shredded stuff.
The result? Cauliflower that’s crispy on the outside, tender on the inside, and bursting with savory, cheesy goodness. Try serving it over a bed of greens for a hearty salad or alongside grilled chicken for a complete meal.
Keto Cranberry Sauce with Stevia
Man, if you’re like me and thought keto meant saying goodbye to all the good stuff, think again! This Keto Cranberry Sauce with Stevia is about to blow your mind—sweet, tangy, and totally guilt-free. Perfect for dressing up your holiday table or just because you deserve something nice.
Ingredients
- 12 oz fresh cranberries
- 1 cup water
- 1/2 cup powdered stevia
- 1 tsp orange zest
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
Instructions
- Combine ingredients: In a medium saucepan, mix cranberries, water, stevia, orange zest, cinnamon, nutmeg, and lemon juice.
- Simmer for flavor: Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook for about 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
- Cool it down: Remove the saucepan from the heat and let the sauce cool to room temperature. It will thicken more as it cools.
- Adjust sweetness: Taste the sauce once cooled. If you prefer it sweeter, add a bit more stevia and stir well.
- Serve or store: Use immediately or refrigerate in an airtight container for up to a week. The flavors meld beautifully over time!
This sauce is a game-changer—thick, glossy, and packed with a punch of flavor that’ll make you forget it’s keto. Try it over some keto pancakes or as a glaze for your next roast chicken. Trust me, it’s that versatile.
Herb-Roasted Pork Loin with Garlic
Y’all, if you’re looking for a dish that’s gonna make your kitchen smell like a gourmet restaurant without requiring you to be a Michelin-star chef, this Herb-Roasted Pork Loin with Garlic is your golden ticket. It’s juicy, packed with flavor, and honestly, it’s easier than convincing your cat to take a bath.
Ingredients
– 1 (3-pound) pork loin, trimmed
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup chicken broth
Instructions
1. Preheat your oven: Crank it up to 375°F because we’re about to turn that pork loin into a masterpiece.
2. Season the pork: In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this magical mixture all over the pork loin, making sure it’s coated like it’s going out in the snow.
3. Roast to perfection: Place the pork loin in a roasting pan and pour the chicken broth around it. This keeps everything juicy. Roast for about 1 hour, or until the internal temperature hits 145°F. Tip: Use a meat thermometer to avoid playing the guessing game.
4. Let it rest: After roasting, let the pork loin sit for 10 minutes. This is non-negotiable unless you enjoy dry meat, and nobody does.
5. Slice and serve: Cut into thick slices and watch as the juices run out. That’s flavor, my friend.
This pork loin comes out so tender, you could probably cut it with a spoon. The garlic and herbs create a crust that’s packed with flavor, making it perfect for a fancy dinner or just showing off to your in-laws. Try serving it over a bed of mashed potatoes to soak up all those delicious juices.
Zucchini Noodle Gratin
Believe it or not, turning zucchini into noodles and then baking them into a gratin is the kind of kitchen magic that’ll make you feel like a gourmet chef without breaking a sweat. It’s cheesy, it’s comforting, and it’s sneakily healthy—what’s not to love?
Ingredients
- 4 medium zucchinis, spiralized into noodles
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
Instructions
- Prep the zucchini: After spiralizing the zucchinis, let them sit on paper towels for 10 minutes to absorb excess moisture. This prevents a soggy gratin.
- Sauté the noodles: Heat olive oil in a large skillet over medium heat. Add the zucchini noodles, salt, pepper, and garlic powder. Sauté for 2 minutes just to soften slightly.
- Mix the creamy base: In a bowl, whisk together heavy cream and nutmeg. This combo adds a rich depth of flavor that’s irresistible.
- Layer it up: In a baking dish, layer half the zucchini noodles, half the cream mixture, and half of both cheeses. Repeat the layers.
- Bake to perfection: Bake at 375°F for 25 minutes, or until the top is golden and bubbly. Let it sit for 5 minutes before serving to set.
The gratin comes out with a crispy cheese top, creamy middle, and noodles that still have a bit of bite. Try serving it with a crisp green salad to cut through the richness, or go all in and pair it with a crusty baguette for the ultimate comfort meal.
Keto Pecan Pie Fat Bombs
Let me tell you about these little bites of heaven that are about to become your new favorite keto snack. Keto Pecan Pie Fat Bombs are the perfect mix of sweet, nutty, and buttery, all wrapped up in a no-guilt package that’ll keep you fueled and satisfied.
Ingredients
- 1 cup pecans, finely chopped
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup erythritol
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Mix dry ingredients: In a medium bowl, combine the finely chopped pecans, almond flour, erythritol, cinnamon, and salt. Stir until everything is evenly distributed.
- Add wet ingredients: Pour in the melted coconut oil and vanilla extract. Mix well until the mixture starts to clump together. If it’s too dry, add a bit more coconut oil, but just a teaspoon at a time.
- Form the bombs: Roll the mixture into small balls, about 1 inch in diameter. If the mixture is too sticky, wet your hands slightly with water to make rolling easier.
- Chill to set: Place the fat bombs on a parchment-lined tray and refrigerate for at least 30 minutes, or until firm. This is crucial for them to hold their shape.
- Serve or store: Once set, enjoy immediately or store in an airtight container in the fridge for up to a week. They’re perfect straight from the fridge for a firm texture or let them sit out for a few minutes if you prefer them a bit softer.
These fat bombs are irresistibly rich with a satisfying crunch from the pecans and a melt-in-your-mouth texture thanks to the coconut oil. Try drizzling them with a little sugar-free chocolate for an extra decadent treat!
Spicy Sausage Stuffed Mushrooms
Folks, if you’re looking for a bite-sized appetizer that packs a punch, these Spicy Sausage Stuffed Mushrooms are your go-to. They’re easy to whip up, loaded with flavor, and guaranteed to disappear faster than you can say ‘more please.’
Ingredients
- 24 large white mushrooms (stems removed and reserved)
- 1/2 lb spicy Italian sausage (casings removed)
- 1/4 cup cream cheese (softened)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley (chopped)
Instructions
- Preheat oven: Heat your oven to 375°F and line a baking sheet with parchment paper.
- Prepare mushrooms: Gently clean the mushrooms with a damp paper towel and remove the stems. Chop the stems finely and set aside.
- Cook sausage: In a skillet over medium heat, cook the sausage until browned, about 5 minutes. Break it into small crumbles as it cooks.
- Sauté aromatics: Add the chopped mushroom stems, garlic, olive oil, red pepper flakes, salt, and black pepper to the skillet. Cook for 3 minutes until softened.
- Mix filling: Remove the skillet from heat. Stir in the cream cheese, Parmesan, and parsley until well combined.
- Stuff mushrooms: Spoon the filling into each mushroom cap, pressing lightly to pack it in.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
These little guys come out juicy with a spicy kick, and the cheese adds a creamy richness that’s downright addictive. Try serving them on a platter with a drizzle of balsamic glaze for an extra pop of flavor.
Low-Carb Pumpkin Cheesecake
Okay, so you’re trying to eat fewer carbs but still want to indulge in something sweet and festive, right? Let me introduce you to this Low-Carb Pumpkin Cheesecake that’s so good, you won’t even miss the sugar.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp granulated erythritol
- 24 oz cream cheese, softened
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup granulated erythritol
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat oven: Heat your oven to 350°F (175°C). This ensures it’s perfectly hot when your cheesecake is ready to bake.
- Mix crust: In a bowl, combine almond flour, melted butter, and 2 tbsp erythritol. Press this mixture firmly into the bottom of a 9-inch springform pan to create your crust.
- Blend filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, eggs, 1/2 cup erythritol, vanilla extract, pumpkin pie spice, and salt. Blend until everything is well combined and creamy.
- Pour and smooth: Pour the filling over the crust in the springform pan. Use a spatula to smooth the top evenly.
- Bake: Place the pan in the oven and bake for 40-45 minutes, or until the center is almost set but still slightly wobbly. Tip: To prevent cracking, avoid opening the oven door during baking.
- Cool: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This gradual cooling helps prevent cracks. Then, refrigerate for at least 4 hours, or overnight, to set completely.
This cheesecake is creamy, rich, and has just the right amount of pumpkin spice kick. Serve it with a dollop of whipped cream for an extra treat, or enjoy it as is for a guilt-free dessert that tastes anything but.
Roasted Butternut Squash Soup
Craving something cozy that’ll hug your insides? Let’s whip up a Roasted Butternut Squash Soup that’s as easy as it is delicious. Perfect for those days when you want to feel fancy without the fuss.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream
Instructions
- Roast the squash: Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 25 minutes or until fork-tender and slightly caramelized.
- Sauté the aromatics: In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
- Combine and simmer: Add the roasted squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
- Blend until smooth: Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth. Tip: Blend in batches if your blender is small to avoid spills.
- Finish with cream: Return the soup to the pot, stir in the heavy cream, and heat through. Taste and adjust seasoning with salt and pepper if needed.
This soup is velvety smooth with a sweet, nutty depth from the roasted squash, spiced just right. Serve it with a drizzle of cream and a sprinkle of cinnamon for that extra wow factor, or pair it with crusty bread for dipping. Either way, it’s a bowl of comfort that’ll have you coming back for seconds.
Keto-Friendly Gravy with Bone Broth
Ever find yourself missing gravy on your keto journey? Well, buckle up, because we’re about to make a keto-friendly gravy that’s so good, you’ll wanna drink it straight from the pot. And the secret? Bone broth. It’s like the superhero of ingredients here, bringing all the flavor and none of the guilt.
Ingredients
- 2 cups bone broth (homemade or store-bought, just make sure it’s unsalted)
- 1/4 cup heavy cream
- 2 tbsp butter (salted or unsalted, your call)
- 1 tbsp xanthan gum (this is our thickener, don’t skip it!)
- 1/2 tsp garlic powder (for that kick)
- 1/2 tsp onion powder (because why not?)
- Salt and pepper (to taste, but be generous)
Instructions
- Heat the broth: Pour the bone broth into a saucepan and bring it to a simmer over medium heat. You’re looking for tiny bubbles, not a rolling boil.
- Whisk in thickener: Sprinkle the xanthan gum over the simmering broth, whisking constantly to avoid lumps. This stuff thickens fast, so keep that whisk moving!
- Add cream and butter: Stir in the heavy cream and butter until the butter’s fully melted and the mixture is smooth. Tip: If your gravy’s too thick, a splash more broth can loosen it up.
- Season it up: Mix in the garlic powder, onion powder, salt, and pepper. Taste as you go—this is your gravy, make it your own!
- Simmer to perfection: Let the gravy simmer for another 2-3 minutes, stirring occasionally. It should coat the back of a spoon nicely when it’s ready.
This gravy’s got a velvety texture that clings to everything it touches, with a rich, savory flavor that’ll make your keto meals sing. Try it over roasted cauliflower or a juicy steak, and watch the magic happen.
Cheesy Keto Biscuits with Almond Flour
Craving something cheesy and comforting but keeping it keto? These almond flour biscuits are your new best friend—easy to whip up and so good, you’ll forget they’re low-carb.
Ingredients
- 2 cups almond flour
- 1/4 cup melted butter
- 2 eggs
- 1 cup shredded cheddar cheese
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to get it ready for baking.
- Mix dry ingredients: In a large bowl, whisk together the almond flour, baking powder, garlic powder, and salt.
- Add wet ingredients: Stir in the melted butter and eggs until the mixture is well combined. Tip: If the dough feels too sticky, a bit more almond flour can help.
- Fold in cheese: Gently mix in the shredded cheddar cheese until evenly distributed throughout the dough.
- Shape biscuits: Scoop the dough with a tablespoon and roll into balls, then flatten slightly on a parchment-lined baking sheet. Tip: Wetting your hands makes this less sticky.
- Bake: Place in the oven and bake for 12-15 minutes, or until the edges are golden brown. Tip: Don’t open the oven too early or they might deflate!
These biscuits come out fluffy with a satisfying chew, packed with cheesy goodness. Perfect alongside a bowl of soup or smeared with a bit of butter for a quick snack.
Bacon-Wrapped Asparagus Bundles
First off, let’s talk about turning those skinny asparagus spears and crispy bacon into something magical. Bacon-Wrapped Asparagus Bundles are the perfect combo of crunchy, salty, and a little fancy without trying too hard.
Ingredients
- 1 lb fresh asparagus, ends trimmed
- 8 slices bacon
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Season asparagus: In a bowl, toss the asparagus with olive oil, garlic powder, black pepper, and salt until evenly coated.
- Bundle asparagus: Divide the asparagus into 8 equal bundles. Wrap each bundle with a slice of bacon, starting at the bottom and spiraling up to the top.
- Arrange on sheet: Place the bacon-wrapped bundles seam side down on the prepared baking sheet, spacing them about an inch apart.
- Bake to perfection: Bake for 20-25 minutes, or until the bacon is crispy and the asparagus is tender when pierced with a fork.
- Rest before serving: Let the bundles rest for 5 minutes on the baking sheet to allow the bacon to crisp up even more.
These bundles come out with the bacon perfectly crispy and the asparagus just tender enough with a slight crunch. Serve them up as a side that steals the show or as a fancy appetizer that’ll have everyone asking for the recipe.
Keto Pumpkin Spice Latte
Venturing into the cozy embrace of fall flavors without breaking your keto stride? Let’s whip up a Keto Pumpkin Spice Latte that’ll make your taste buds dance and keep those carbs in check. Perfect for those crisp mornings when you’re craving something sweet but sensible.
Ingredients
- 1 cup unsweetened almond milk
- 2 tbsp pumpkin puree
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1 tbsp erythritol (or your favorite keto-friendly sweetener)
- 1/2 cup strong brewed coffee
- 1 tbsp coconut oil
Instructions
- Blend for smoothness: In a blender, combine almond milk, pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, cinnamon, erythritol, and coconut oil. Blend until smooth.
- Heat for warmth: Pour the blended mixture into a small saucepan over medium heat. Heat until warm but not boiling, about 3-4 minutes, stirring occasionally.
- Mix for perfection: Add the brewed coffee to the saucepan and stir well to combine. Heat for another minute until everything is nicely warmed through.
- Serve with love: Pour your Keto Pumpkin Spice Latte into your favorite mug. If you’re feeling fancy, top with a little whipped cream and a sprinkle of cinnamon.
This latte is creamy, spiced just right, and has that comforting pumpkin flavor without the guilt. Try serving it with a keto-friendly biscuit on the side for the ultimate cozy morning treat.
Chocolate Avocado Mousse Dessert
Now, who would’ve thought that avocados could sneak their way into dessert and actually make it better? This Chocolate Avocado Mousse is the silky, dreamy proof that sometimes, the best things in life are a little unexpected. Plus, it’s so easy, you’ll be whipping it up in no time.
Ingredients
- 2 ripe avocados, peeled and pitted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/4 cup almond milk
- A pinch of salt
Instructions
- Blend the base: Toss the avocados, cocoa powder, honey, vanilla extract, almond milk, and a pinch of salt into a blender. Tip: Make sure your avocados are ripe for that creamy texture.
- Mix until smooth: Blend on high for about 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth. No avocado chunks allowed!
- Chill to set: Transfer the mousse into serving bowls and pop them in the fridge for at least 30 minutes. This step is crucial for that perfect mousse texture.
- Serve with flair: Top with fresh berries, a drizzle of honey, or some chopped nuts right before serving. Tip: A little sea salt on top can really make the chocolate flavors pop.
This mousse is luxuriously creamy with a deep chocolate flavor that’s just sweet enough. It’s the kind of dessert that’ll have everyone asking for seconds, and you can totally play it cool about the avocado part until they’re already hooked.
Conclusion
With these 20 delicious keto-friendly recipes, your Thanksgiving can be both low-carb and full of flavor! Whether you’re hosting or bringing a dish, there’s something here for everyone. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Wishing you a happy, healthy, and tasty holiday season!
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
