20 Delicious Keto Thanksgiving Recipes Perfect for Low-Carb Diets

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

This juicy, golden-brown turkey gets its irresistible flavor from a rich garlic-herb butter rubbed under the skin—trust us, it’s worth the extra step!

Ingredients

• 1 whole turkey (12–14 lbs), thawed
• 1 cup (2 sticks) unsalted butter, softened
• 6 cloves garlic, minced
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 1 tbsp chopped fresh sage
• 1½ tsp salt
• 1 tsp black pepper
• 1 lemon, halved
• 1 small onion, quartered

Instructions

1. Preheat oven to 325°F. Pat the turkey dry inside and out with paper towels.
2. In a bowl, mix 1 cup softened butter, 6 minced garlic cloves, 2 tbsp rosemary, 2 tbsp thyme, 1 tbsp sage, 1½ tsp salt, and 1 tsp pepper until combined.
3. Gently loosen the turkey skin over the breasts and thighs with your fingers. Spread half the butter mixture evenly under the skin, then rub the rest all over the outside.
4. Stuff the cavity with 1 halved lemon and 1 quartered onion. Tie the legs together with kitchen twine.
5. Place turkey breast-side up on a rack in a roasting pan. Roast for 3–3½ hours, basting every 45 minutes, until a thermometer inserted into the thigh reads 165°F.
6. Let rest 30 minutes before carving.

The herb butter melts into every crevice, keeping the meat impossibly moist while the skin crisps to perfection. Tip: For extra flavor, tuck a few sprigs of herbs under the twine before roasting!

Cauliflower Mash with Cream Cheese

This velvety cauliflower mash swaps spuds for a lighter, veggie-packed side that’s just as comforting—thanks to a generous swirl of cream cheese.

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 4 oz cream cheese, softened
• 3 tbsp unsalted butter
• 1/4 cup whole milk or heavy cream
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives (optional, for garnish)

Instructions:

1. Steam the cauliflower: Place florets in a steamer basket over boiling water. Cover and steam for 10–12 minutes until fork-tender. Drain well.
2. Blend until smooth: Transfer hot cauliflower to a food processor. Add cream cheese, butter, milk, garlic powder, salt, and pepper. Process for 1–2 minutes, scraping down the sides, until ultra-creamy.
3. Adjust and serve: Taste and add more salt if needed. Spoon into a bowl, top with chives if using, and serve warm.

The cream cheese adds a tangy richness that makes this mash taste indulgent—while keeping it gluten-free and low-carb. Tip: For extra flavor, roast the cauliflower at 425°F for 25 minutes instead of steaming!

Keto Green Bean Casserole

This creamy, crunchy casserole proves that comfort food can be keto-friendly—without skimping on flavor or texture.

Ingredients:

• 1 lb fresh green beans, trimmed and halved
• 8 oz sliced cremini mushrooms
• 3 tbsp butter
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup crushed pork rinds (for topping)

Instructions:

1. Preheat oven to 375°F. Blanch green beans in boiling water for 3 minutes, then drain and set aside.
2. In a skillet, melt 2 tbsp butter over medium heat. Add mushrooms and sauté for 5 minutes until softened.
3. Pour in heavy cream, chicken broth, garlic powder, onion powder, salt, and black pepper. Simmer for 3 minutes, stirring frequently.
4. Stir in cheddar cheese until melted, then fold in green beans. Transfer mixture to a greased baking dish.
5. Melt remaining 1 tbsp butter and toss with crushed pork rinds. Sprinkle evenly over the casserole.
6. Bake for 20 minutes until bubbly and the topping is golden-brown.

The pork rind topping gives this dish an irresistible crunch—no one will guess it’s grain-free!

Tip: For extra richness, swap half the cheddar for grated Parmesan.

Cheesy Bacon Brussels Sprouts

These crispy, cheesy Brussels sprouts are studded with smoky bacon and baked to golden perfection—a crowd-pleasing side that might just steal the show.

Ingredients:

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded sharp cheddar cheese
• ¼ cup grated Parmesan cheese

Instructions:

1. Prep: Preheat oven to 400°F. Toss Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and black pepper on a rimmed baking sheet.
2. Bacon: Scatter chopped bacon evenly over the sprouts. Roast for 20 minutes, stirring halfway, until bacon is crispy and sprouts are tender.
3. Cheese it up: Sprinkle cheddar and Parmesan over the hot sprouts. Return to the oven for 3–5 minutes until the cheese melts and bubbles.

The magic here? The Brussels sprouts caramelize in the bacon fat, while the cheeses add a gooey, salty contrast to the crispy edges.

Tip: For extra crunch, broil for 1–2 minutes after adding the cheese—just watch closely!

Low-Carb Stuffing with Almond Flour

This hearty, grain-free stuffing swaps bread for almond flour, giving it a nutty richness while keeping it light and fluffy—perfect for holiday tables or cozy weeknights.

Ingredients:

• 2 cups almond flour
• 1/4 cup melted butter
• 2 large eggs, beaten
• 1 cup diced celery
• 1/2 cup diced onion
• 1 tbsp poultry seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth (low-sodium)

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. In a skillet over medium heat, sauté celery and onion in 1 tbsp of the melted butter until soft, about 5 minutes.
3. In a bowl, mix almond flour, remaining melted butter, eggs, poultry seasoning, salt, and black pepper. Fold in the sautéed veggies.
4. Gradually stir in chicken broth until the mixture resembles a thick batter (it should hold shape when pressed).
5. Spread evenly in the baking dish. Bake for 30 minutes until golden and firm to the touch.

The almond flour creates a surprisingly bread-like texture, while the poultry seasoning delivers that classic Thanksgiving aroma. Tip: For extra crunch, sprinkle chopped pecans on top before baking!

Pumpkin Spice Fat Bombs

These creamy, no-bake bites pack all the cozy flavors of pumpkin pie into a keto-friendly treat that’s ready in minutes.

Ingredients:

• 1/2 cup canned pumpkin puree (not pie filling)
• 1/2 cup creamy almond butter
• 1/4 cup coconut oil, melted
• 2 tbsp powdered erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp sea salt

Instructions:

1. In a medium bowl, whisk together the pumpkin puree, almond butter, and melted coconut oil until smooth.
2. Add the powdered erythritol, vanilla extract, pumpkin pie spice, and sea salt. Stir vigorously for 1–2 minutes until fully combined and slightly fluffy.
3. Scoop tablespoon-sized portions onto a parchment-lined tray. Freeze for 20 minutes until firm, then roll into balls if desired.
4. Store in the fridge for up to 1 week or freeze for 3 months.

The magic here? The coconut oil sets these into a fudgy texture that melts on your tongue—no baking required!

Tip: For extra flair, roll the finished bombs in cinnamon or crushed pecans before chilling.

Creamy Garlic Parmesan Spinach

This rich, garlicky side dish comes together in just 15 minutes—perfect for busy weeknights when you want something indulgent but effortless.

Ingredients:

• 1 tbsp olive oil
• 4 cloves garlic, minced
• 5 oz fresh baby spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/8 tsp black pepper
• Pinch of red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 cloves minced garlic and sauté for 30 seconds until fragrant.
2. Add 5 oz baby spinach in batches, stirring until wilted (about 2 minutes).
3. Pour in 1/2 cup heavy cream, stirring to combine. Simmer for 1 minute until slightly thickened.
4. Remove from heat and stir in 1/4 cup Parmesan, 1/4 tsp salt, 1/8 tsp black pepper, and a pinch of red pepper flakes (if using). Serve immediately.

The magic here is how the cream reduces into a velvety sauce that clings to every spinach leaf—no flour or roux required!

Tip: For extra depth, swap half the Parmesan with aged Asiago or Pecorino Romano.

Roasted Rosemary Parmesan Cauliflower

This crispy, herby cauliflower is a simple yet elegant side dish that’ll steal the spotlight at any dinner table.

Ingredients:

• 1 large head cauliflower, cut into florets
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with 3 tbsp olive oil, 1 tbsp rosemary, 3 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread in a single layer on the baking sheet and roast for 20 minutes.
4. Sprinkle 1/3 cup Parmesan over the cauliflower and roast another 5–7 minutes until the cheese is melted and edges are golden-brown.

The rosemary’s piney fragrance and nutty Parmesan create a cozy depth of flavor, while high-heat roasting keeps the cauliflower tender-crisp.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Keto Cranberry Sauce with Stevia

This sugar-free cranberry sauce is tart, slightly sweet, and perfectly keto-friendly—without skimping on that classic holiday flavor.

Ingredients:

• 12 oz fresh cranberries
• 1 cup water
• 1/4 cup powdered stevia (or to taste)
• 1 tsp orange zest
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. In a medium saucepan, combine cranberries, water, and stevia. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly.
3. Stir in orange zest, cinnamon, and salt. Cook for 1 more minute, then remove from heat.
4. Let cool for 15 minutes—the sauce will continue to thicken as it rests.

The stevia keeps it guilt-free, while the orange zest adds a bright pop that cuts through the richness of holiday meals. (Bonus: It firms up beautifully when chilled!)

Tip: For a smoother texture, pulse briefly with an immersion blender after cooling.

Herb-Roasted Pork Loin with Garlic

This Herb-Roasted Pork Loin with Garlic is a showstopper centerpiece—juicy, fragrant, and packed with savory flavor that’ll have everyone asking for seconds.

• 1 (3–4 lb) boneless pork loin
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• ½ tsp black pepper

1. Preheat oven to 375°F. Pat the pork loin dry with paper towels.
2. In a small bowl, mix 3 tbsp olive oil, 4 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and ½ tsp black pepper. Rub the mixture all over the pork.
3. Place the pork on a rack in a roasting pan. Roast for 50–60 minutes, until a meat thermometer reads 145°F at the thickest part.
4. Let rest for 10 minutes before slicing. The garlic-herb crust forms a golden, crackly layer while keeping the meat incredibly tender.

Tip: For extra crispiness, broil for 2–3 minutes at the end—just watch closely to avoid burning!

Zucchini Noodle Gratin

This cozy, veggie-packed gratin turns zucchini noodles into a creamy, cheesy delight—perfect for a lighter twist on comfort food.

Ingredients:

• 4 medium zucchinis, spiralized (about 6 cups noodles)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded Gruyère cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium. Add garlic and cook 30 seconds until fragrant. Add zucchini noodles and toss for 2 minutes just to soften slightly (don’t overcook—they’ll finish in the oven).
2. Pour in heavy cream, then stir in Parmesan, Gruyère, salt, pepper, and nutmeg. Cook 1 minute until cheeses melt into a silky sauce.
3. Transfer mixture to a greased 9-inch baking dish. Sprinkle panko evenly over the top. Bake 20 minutes until bubbly and golden.

The nutmeg and Gruyère add a subtle warmth that makes this dish feel indulgent, while the zucchini keeps it fresh. Tip: For extra crunch, toast the panko in a dry skillet before sprinkling!

Keto Pecan Pie Fat Bombs

These Keto Pecan Pie Fat Bombs are like bite-sized slices of your favorite holiday dessert—minus the sugar crash! Creamy, nutty, and just sweet enough, they’re the perfect guilt-free treat when cravings hit.

• 1 cup raw pecans, finely chopped (plus 12 whole pecan halves for topping)
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, melted
• 2 tbsp powdered erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of sea salt

1. In a medium bowl, beat the cream cheese, melted butter, erythritol, vanilla, cinnamon, and salt until smooth and fluffy (about 2 minutes).
2. Fold in the chopped pecans until evenly distributed.
3. Scoop tablespoon-sized portions onto a parchment-lined tray. Gently press a pecan half onto each mound.
4. Freeze for 30 minutes until firm, then transfer to an airtight container. Store in the fridge for up to 1 week.

The magic here? The texture—creamy center, crunchy pecans, and that caramel-like sweetness without a gram of sugar. They’re freezer-friendly, so stash a batch for emergencies!

Tip: For extra richness, drizzle melted sugar-free chocolate over the chilled bombs before serving.

Spicy Sausage Stuffed Mushrooms

These bite-sized flavor bombs pack a punch with spicy sausage, melty cheese, and earthy mushrooms—perfect for game day or a cozy appetizer spread.

Ingredients:

• 20 large cremini mushrooms (about 1.5 lbs), stems removed
• 8 oz spicy Italian sausage, casings removed
• 1/4 cup cream cheese, softened
• 1/4 cup shredded mozzarella
• 2 tbsp grated Parmesan
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet.
2. In a skillet over medium heat, cook spicy Italian sausage until browned, breaking it into crumbles (about 5 minutes). Drain excess fat.
3. Off heat, stir in 1/4 cup cream cheese, 1/4 cup mozzarella, 2 tbsp Parmesan, 1 clove minced garlic, 1/2 tsp smoked paprika, and 1/4 tsp salt until combined.
4. Spoon filling into mushroom caps, pressing gently. Bake 18–20 minutes until mushrooms are tender and tops are bubbly.
5. Garnish with fresh parsley and serve warm.

The cream cheese keeps the filling luxuriously creamy while the sausage adds just the right kick—no one can resist these!

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Low-Carb Pumpkin Cheesecake

This creamy, spiced pumpkin cheesecake is so rich and indulgent, no one will guess it’s low-carb—perfect for when you’re craving dessert without the guilt.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup powdered erythritol (or preferred low-carb sweetener)
• 6 tbsp melted butter
• 1 tsp vanilla extract
• 24 oz cream cheese, softened
• ¾ cup pumpkin puree
• ⅔ cup powdered erythritol
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 3 large eggs

Instructions:

1. Prep the crust: Preheat oven to 350°F. Mix 1 ½ cups almond flour, ¼ cup erythritol, 6 tbsp melted butter, and 1 tsp vanilla in a bowl until crumbly. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Make the filling: Beat softened cream cheese until smooth. Add ¾ cup pumpkin puree, ⅔ cup erythritol, 2 tsp pumpkin pie spice, and 1 tsp cinnamon, blending well. Add eggs one at a time, mixing just until combined.
3. Bake: Pour filling over the crust. Bake at 350°F for 40–45 minutes until the edges are set but the center jiggles slightly. Turn off the oven, crack the door, and let cool inside for 1 hour to prevent cracking.
4. Chill: Refrigerate for at least 4 hours (or overnight) before slicing.

The secret? A hint of cinnamon in the crust adds warmth to every bite, while the slow cool-down keeps it ultra-creamy.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Roasted Butternut Squash Soup

This velvety soup gets deep, caramelized flavor from roasting the squash first—trust us, it’s worth the extra step!

Ingredients:

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil, divided
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream (or coconut milk for dairy-free)

Instructions:

1. Roast the squash: Toss butternut squash with 1 tbsp olive oil and spread on a baking sheet. Roast at 400°F for 30 minutes, flipping halfway, until tender and lightly browned.
2. Sauté aromatics: In a pot, heat remaining 1 tbsp olive oil over medium. Cook onion for 5 minutes until soft, then add garlic and cook 1 minute until fragrant.
3. Simmer: Add roasted squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Blend: Use an immersion blender to purée until smooth (or carefully transfer to a blender in batches). Stir in heavy cream and warm through.

The cinnamon and nutmeg add just the right warmth, making this soup taste like a cozy hug in a bowl. For extra richness, drizzle with a swirl of cream before serving.

Tip: Save time by buying pre-cubed butternut squash—just adjust roasting time if the pieces are smaller.

Keto-Friendly Gravy with Bone Broth

This velvety gravy packs all the comfort of the classic version but skips the flour, letting the deep flavor of bone broth shine.

Ingredients:

• 2 cups unsalted bone broth (chicken or beef)
• 3 tbsp butter
• 1 small shallot, finely minced (about 2 tbsp)
• 1 clove garlic, minced
• 1 tsp xanthan gum
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions:

1. Melt 3 tbsp butter in a saucepan over medium heat. Add 2 tbsp minced shallot and sauté for 2 minutes until translucent, then stir in 1 clove minced garlic for 30 seconds until fragrant.
2. Whisk in 1 tsp xanthan gum until no clumps remain, then slowly pour in 2 cups bone broth, whisking constantly to prevent lumps.
3. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened. Stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried thyme.
4. Reduce heat to low and simmer for another 3 minutes until the gravy coats the back of a spoon.

The xanthan gum gives this gravy a silky, clingy texture that’s perfect for drizzling over keto biscuits or roasted meats without any graininess.

Tip: For extra richness, swap 1/4 cup of broth for heavy cream in the last minute of cooking.

Cheesy Keto Biscuits with Almond Flour

These fluffy, golden biscuits are packed with cheddar goodness and perfect for anyone craving a low-carb comfort food fix.

Ingredients:

• 2 cups almond flour
• 1 tbsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 2 large eggs
• 1/4 cup melted butter
• 2 tbsp heavy cream

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups almond flour, 1 tbsp baking powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Stir in 1 1/2 cups shredded cheddar cheese until evenly distributed.
4. In a separate bowl, beat 2 large eggs, then mix in 1/4 cup melted butter and 2 tbsp heavy cream.
5. Pour the wet ingredients into the dry mixture and stir until a thick dough forms.
6. Scoop 1/4-cup portions onto the baking sheet, spacing them 2 inches apart. Flatten slightly with damp fingers.
7. Bake for 18–20 minutes until golden and firm to the touch.

The secret to these biscuits’ irresistible pull? Letting the cheese cool slightly—it creates the perfect stretchy texture without crumbling.

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Bacon-Wrapped Asparagus Bundles

These bacon-wrapped asparagus bundles are the perfect combo of crispy, salty, and fresh—ideal for impressing guests or treating yourself to a fancy side dish with minimal effort.

• 1 lb fresh asparagus, trimmed
• 8 slices bacon (thin-cut works best)
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss asparagus with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt until evenly coated.
3. Divide asparagus into 8 small bundles (about 4-5 spears each) and wrap each tightly with a slice of bacon.
4. Arrange bundles seam-side down on the baking sheet and bake for 20-25 minutes, flipping halfway, until bacon is crispy and asparagus is tender.

The magic here? The bacon renders just enough fat to crisp up while keeping the asparagus tender-crisp—no soggy spears in sight!

Tip: For extra flavor, drizzle with a little balsamic glaze or sprinkle with grated Parmesan right after baking.

Keto Pumpkin Spice Latte

Skip the coffee shop line and whip up this creamy, sugar-free latte at home—it’s just as cozy without the carbs!

Ingredients:

• 1 cup unsweetened almond milk (or coconut milk)
• 2 tbsp pumpkin puree (unsweetened)
• 1 tbsp granulated erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 1/2 cup strong brewed coffee (or 1 shot espresso)
• 2 tbsp heavy cream
• 1 tbsp butter (optional, for extra richness)

Instructions:

1. In a small saucepan over medium heat, whisk together almond milk, pumpkin puree, erythritol, vanilla extract, pumpkin pie spice, and cinnamon. Heat for 3–4 minutes, stirring constantly, until steaming but not boiling.
2. Pour in coffee and heavy cream, then simmer for 1 minute. For a frothy finish, blend with an immersion blender or whisk vigorously.
3. Remove from heat and stir in butter (if using) until melted. Taste and adjust sweetness if needed.

The secret? Blending creates a velvety foam that rivals any café version—plus, the butter adds a luxurious silkiness.

Tip: Double the pumpkin pie spice if you love extra warmth, or add a pinch of nutmeg for depth.

Chocolate Avocado Mousse Dessert

This silky, decadent mousse swaps heavy cream for ripe avocado—trust us, you won’t taste it, but you’ll love the lush texture.

Ingredients:

• 2 ripe avocados, pitted and scooped
• 1/4 cup unsweetened cocoa powder
• 1/4 cup pure maple syrup
• 1/4 cup almond milk (or any milk)
• 1 tsp vanilla extract
• Pinch of salt
• Optional toppings: fresh berries, shaved chocolate, or whipped cream

Instructions:

1. In a food processor, blend avocados until completely smooth, scraping down the sides as needed (about 1 minute).
2. Add 1/4 cup cocoa powder, 1/4 cup maple syrup, 1/4 cup almond milk, 1 tsp vanilla extract, and a pinch of salt. Blend again until creamy, stopping to scrape the sides once more.
3. Chill in the fridge for at least 30 minutes to thicken. The mousse will firm up slightly but stay spoonable.
4. Serve topped with berries or a sprinkle of shaved chocolate for contrast.

The magic here? The avocado’s richness mimics traditional mousse without a drop of dairy—perfect for sneaking in nutrients while indulging.

Tip: For a minty twist, add 1/4 tsp peppermint extract with the vanilla.

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!