15 MOUTH-WATERING KETO THANKSGIVING RECIPES
It can be tempting to kick your keto diet to the curb when the festive season rolls around, but you absolutely don’t have to.
There are dozens and dozens of delicious keto friendly Thanksgiving dinner and side dish recipes that will help you maintain ketosis and keep you on track for your weight loss goals. Heck, you might as well make a couple of keto friendly desserts for your Thanksgiving table while your at it.
Featured recipe idea: Low carb hot chicken salad
I’ve gathered some of the best low carb, high fat festive recipes that I could find from the best food bloggers out there, so if your in the need of some healthy Thanksgiving recipes, give these dishes a go!
While you’re scrolling you may notice that not all of these recipes are unique to Thanksgiving. If you spot something that you like the look of, make sure to include it in your Christmas dinner table or enjoy it as part of your everyday fall meals.
Garlic Herb Bacon Wrapped Turkey
What’s better than a Thanksgiving turkey? A bacon wrapped Thanksgiving turkey of course! Whitney Bond has put a delicious twist on the classic Turkey recipe that is guaranteed to become a family favourite.
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 6 sprigs fresh rosemary (divided)
- 6 sprigs fresh thyme (divided)
- 2 tbsp steak seasoning
- 6 cloves garlic (crushed)
- 3-4 lb boneless turkey breast
- 10 slices bacon
See the full recipe on Whitney Bond
Apple Cranberry Bacon Candied Walnut Salad
If you’re after a healthy and scrumptious salad in one bite, this is it! Crunchy apples, candied cranberries, salty, crispy bacon, creamy feta, juicy peppers and succulent walnuts make this salad an irresistible addition to any Thanksgiving table!
See the full recipe on Carl’s Bad Cravings
Vegan Pumpkin Soup with Candied Cashew
Although this vegan pumpkin soup recipe is a great addition to any Thanksgiving table, it’s an amazing dish to have by itself during the festive season too. The soup is incredibly nutritious, so it will put a bounce back into your step if you’re feeling under the weather.
Candied cashews add a complementing sweet taste to the mix, while the dairy-free cream makes the soup more filling and helps you last longer, if you’re enjoying the soup as a main by itself.
Pumpkin soups can normally take a long time to make, but this simple recipe only calls for 30 minutes of your time!
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 15- ounce cans pumpkin puree
- 1 tablespoon ground ginger
- 2 cups Silk Cashew Milk
- 2 cups low sodium vegetable stock
- 1 tablespoon pure maple syrup
- 3 teaspoons sea salt
- Silk Yogurt Alternative as garnish in vanilla or plain
- dash of hot sauce cilantro, and candied cashews for garnish
See the full recipe on The Cookie Rookie
Healthy Cauliflower Mashed Potatoes
Mashed cauliflower? I know what you may be thinking – why make mashed cauliflower when you can stick to traditional mashed potatoes? Well, if you want to avoid a plateful of carbs you may want to try this one out!
This creamy cauliflower with garlic is gluten free, low carb, paleo and vegan alternative to mashed potatoes and thus, arguably more healthier than your regular mash.
Not only that, it only takes 20 minutes to make too, so it’s the perfect no-fuss Thanksgiving side dish to any health-conscious family’s Thanksgiving dinner table.
See the full recipe on As Easy As Apple Pie
Festive Butternut Roast
If you’re thinking of completely omitting turkey from your Thanksgiving table, try cooking a festive butternut roast instead. This is the ultimate addition to any vegan or vegetarian Thanksgiving & Christmas dinner tables.
Kate from The Veg Space describes this recipe as indulgent, but not too heavy – this way you can enjoy a bigger variety of dishes from your dinner table!
You can also prepare this vegetarian dish a few days in advance and heat it up on the day. However, if you choose to prepare it on the day, it won’t take you an obscene amount of time – 1 hour will do.
- 1 large butternut squash
- 2 tbsp olive oil
- 1 red onion
- 2 cloves garlic, peeled and crushed or finely chopped
- 100 g puy lentils
- 100 g fresh cranberries
- 2 stalks fresh rosemary, leaves stripped and finely chopped
- 2 stalks fresh thyme,leaves stripped
- 1/2 tsp freshly grated nutmeg
- 150 ml red wine
- 150 ml vegetable stock
- 80 g fresh spinach, finely chopped
- 50 g pistachios, roughly chopped
See the full recipe on The Veg Space
Bourbon Honey Glazed Carrots
Honey glazed carrots are an excellent side dish that go well with both salads and meatier dinner options. The dish is ever so sweet that it almost passes as a healthy dessert.
This tasty antipasto can be whipped together in 15-20 minutes, which is great if you don’t plan to spend too much time preparing your side dishes.
See the full recipe on Cooking On The Front Burners
Shredded Kale and Brussels Sprout Salad
This shredded kale & brussels sprout salad is by no means a Thanksgiving only dish – it’s so healthy that you could enjoy it whatever the season may be. With that being said, it’s good to have a bit of green on your Thanksgiving table too.
The bussels sprouts, walnuts and peppers give the salad a slightly autumnal taste which will compliment any meaty dishes very well.
See the full recipe on Kitchen Konfidence
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Butternut Squash and Feta Gratin
Doesn’t cheese just make everything taste a bit better? This sweet & salty butternut squash & feta gratin melts in your mouth and is pretty easy to make – you just need to peel the butternut squash, dice all of your ingredients, mix them together and leave them in the oven to roast.
For a vegan version, replace the feta cheese with a dairy-free alternative: healthy and delicious!
- 6 cups butternut squash (or pumpkin, kabocha, etc.), peeled, seeded and cut into bite sized cubes
- 1 small onion, diced
- 4 cloves garlic, chopped
- 1 tablespoon thyme, chopped (or 1 teaspoon dried thyme)
- 3/4 cup heavy/whipping cream
- 1/2 cup parmigiano reggiano (parmesan), grated
- 1 cup feta, crumbled
- salt and pepper to taste
See the full recipe on Closet Cooking
Tomato Basil Turkey Meatloaf
You may want to give your meatloaves a permanent makeover once you try this tomato basil turkey meatloaf recipe! With the basil and tomato, this meatloaf has a slightly Mediterranean taste to it, but it definitely works well as a Thanksgiving main too.
Meatloaves are essentially fancier versions of meatballs with less effort – if you like the recipe, you could use exactly the same ingredients to make a meatball pasta for example.
However, I think we can all agree that it wouldn’t be a very traditional dish to add to a festive dinner table!
See the full recipe on Little Bits Of
Cauliflower Mac And Cheese
Cauliflower to the rescue again! If you’re after a guilt-free, carb-free paleo version of the good old mac & cheese, here it is.
The recipe is straightforward and easy to follow, and you’ll only need to spend about 30 minutes in total from start to finish on this dish.
The most important part of this recipe is the cheese sauce, which luckily is very hard to mess up – you only need to melt the ingredients together, whisk them to get a smooth texture and you’re done!
- 1 pound cauliflower florets
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons olive oil
- freshly ground black pepper
- 1/2 cup heavy cream
- 3 ounces (about 1 cup) shredded cheddar cheese
- 2 ounces cream cheese cut into small pieces
- 2 teaspoons dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
See The Full Recipe On Savory Tooth
Pecan Brown Butter Ice-Cream
Who said all your Thanksgiving desserts need to taste like pumpkin or cranberries? If you don’t mind getting a bit experimental in your kitchen, a home made ice cream is a very good idea to try with the whole family.
It does take a while to prepare, but at least you can make a full batch up to a month in advance, which means you’ll save a ton of time on the big day.
See the full recipe on Keto Diet App
Keto Pumpkin Cheesecake Mousse
This pumpkin cheesecake mousse looks almost too good to be keto. The fall flavours are wrapped up in cream cheese, which brings the dessert together in a delicious mousse. The heavy cream in the dessert makes it taste almost like a pumpkin cheesecake, even though the texture of this sweet course is quite different.
Altogether this recipe takes up only 30 minutes of your time, so if you’re after an impressive looking (and tasting!) festive dessert, this is the one.
- 12 ounces cream cheese, softened
- 1 – 15 ounce can unsweetened pumpkin puree
- 1/2 cup confectioners erythritol
- 2 teaspoons pure vanilla extract
- 2 tablespoons Pumpkin Pie Spice, more to taste (get the recipe here)
- 3/4 cup heavy cream
See The Full Recipe On Peace, Love and Low Recipe
Pumpkin Pie Pudding
Sweet, creamy, tasty AND healthy? Yes please! This low carb, high protein, sugar free and vegan dessert is the ultimate addition to a healthy Thanksgiving table – it’s like eating autumn and winter from a bowl.
See the full recipe on Desserts With Benefits
Vegan and Grain-Free Pumpkin Pie Cups
These vegan pumpkin pie cups are a bite size version of everyone’s favourite fall dessert! And with only 6 ingredients, there’s no reason why you shouldn’t make it at home.
The filling of these cups is creamy and rich, while the outer crust provides a nice crunch when you bite into it – the two textures work in perfect harmony.
- 1 1/2 cup almond flour
- 2 tbsp maple syrup
- 1 tbsp water
- 1 cup pumpkin puree
- 1/2 cup baked and mashed sweet potato
- 1/4 cup maple syrup
- 1 tsp pumpkin pie spice
See the full recipe on Feasting On Fruit
Vegan Pumpkin Spice Latte
Who said you needed to go to Starbucks when you crave a pumpkin spice latte? A home made pumpkin spice latte is so much better for so many reasons.
Did you know that Starbucks didn’t even add real pumpkins into their pumpkin spice lattes until 2014? Other than that, there are a ton of other unhealthy and unnecessary ingredients in the coffee shop’s drink.
Luckily, Melissa from Vegan Huggs has a tasty vegan pumpkin spice latte recipe, so that you can enjoy a guilt-free fall treat at home too!
See the full recipe on Vegan Huggs