Thanksgiving is a time for celebration, gratitude, and, of course, delicious food. However, for those who are watching their carbohydrate intake, traditional Thanksgiving meals can present a challenge.
The good news is that you can still enjoy a festive feast without sacrificing your dietary goals. In this blog article, we’ll explore over 50 mouthwatering low-carb recipes that will make your Thanksgiving table shine.
From savory main dishes to delightful desserts, these recipes showcase the flavors of the season while keeping your carb count in check.
Say goodbye to the guilt and hello to a Thanksgiving filled with tasty, nutritious options!
50+ Mouthwatering Thanksgiving Low-Carb Recipes for a Guilt-Free Feast
This Thanksgiving, don’t let dietary restrictions limit your enjoyment of the holiday. With these 50+ low-carb recipes, you can create a delicious feast that everyone will love, regardless of their dietary preferences.
From juicy roasted turkey to creamy pumpkin pie, each dish is crafted to keep the flavors of Thanksgiving alive while accommodating a low-carb lifestyle.
So gather your loved ones around the table, share your gratitude, and indulge in a holiday meal that is both satisfying and guilt-free. Happy Thanksgiving!
Herb-Crusted Roast Turkey
This Herb-Crusted Roast Turkey is a succulent centerpiece for your Thanksgiving feast. With a blend of fresh herbs, butter, and spices, this turkey boasts a golden, crispy skin while keeping the meat moist and flavorful. It’s low in carbs and packed with flavor, making it a perfect choice for those watching their carb intake during the holiday season. Serve it alongside your favorite low-carb sides for a complete and satisfying meal that won’t leave you feeling guilty.
Ingredients:
- 1 whole turkey (12-14 pounds), thawed
- 1 cup unsalted butter, softened
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- Salt and pepper, to taste
- 4 cups low-sodium chicken broth
- Fresh herbs (rosemary, thyme, sage) for stuffing
Instructions:
- Preparation: Preheat your oven to 325°F (163°C). Remove the turkey giblets and pat the turkey dry with paper towels.
- Herb Butter: In a bowl, combine the softened butter, garlic powder, onion powder, thyme, rosemary, sage, salt, and pepper. Mix until well blended.
- Season the Turkey: Carefully loosen the skin over the turkey breast using your fingers. Spread half of the herb butter mixture under the skin, directly onto the meat. Rub the remaining butter all over the outside of the turkey.
- Stuffing: Place fresh herbs inside the cavity of the turkey for added flavor.
- Roasting: Place the turkey on a roasting rack in a large roasting pan. Pour chicken broth into the bottom of the pan. Roast the turkey for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C). Baste the turkey every 30 minutes with the pan juices.
- Resting: Once done, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This helps the juices redistribute throughout the meat.
This Herb-Crusted Roast Turkey is not only a stunning centerpiece for your Thanksgiving table but also a dish that everyone can enjoy without compromising their low-carb diet. The combination of fragrant herbs and rich butter infuses the turkey with delicious flavors, making it a hit with both traditionalists and health-conscious guests. Paired with low-carb sides like cauliflower mash or roasted Brussels sprouts, this turkey will have everyone going back for seconds!
Creamy Garlic Mashed Cauliflower
A delightful alternative to traditional mashed potatoes, this Creamy Garlic Mashed Cauliflower is smooth, buttery, and loaded with flavor while being low in carbohydrates. Cauliflower is a versatile vegetable that absorbs flavors beautifully and provides a creamy texture when mashed. This recipe incorporates garlic for an aromatic twist and cream cheese for richness, making it a perfect side dish for your Thanksgiving meal.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 4 cloves garlic, minced
- 4 ounces cream cheese, softened
- ½ cup unsalted butter
- ½ cup heavy cream
- Salt and pepper, to taste
- Fresh chives, chopped (for garnish)
Instructions:
- Cook the Cauliflower: In a large pot, bring salted water to a boil. Add the cauliflower florets and cook until tender, about 10-12 minutes. Drain and set aside.
- Sauté Garlic: In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Mash the Cauliflower: In a large bowl, combine the drained cauliflower, sautéed garlic, cream cheese, heavy cream, salt, and pepper. Use a potato masher or an immersion blender to mash until smooth and creamy.
- Taste and Adjust: Taste the mashed cauliflower and adjust seasoning if needed.
- Serve: Transfer to a serving bowl, garnish with chopped chives, and serve warm.
Creamy Garlic Mashed Cauliflower is an excellent substitute for mashed potatoes, providing all the comfort without the carbs. The garlic adds a warm, savory flavor that complements the richness of the cream cheese and butter. This dish is a great way to keep the Thanksgiving spirit alive while adhering to a low-carb lifestyle. It’s sure to impress your guests and leave them wondering how such a simple dish can taste so indulgent!
Pumpkin Cheesecake Bars
These Pumpkin Cheesecake Bars are a low-carb dessert that captures the essence of fall while satisfying your sweet tooth. With a buttery almond flour crust and a creamy pumpkin filling, these bars are not only delicious but also sugar-free. They offer the classic flavors of pumpkin pie in a convenient bar form, making them an excellent addition to your Thanksgiving dessert table.
Ingredients: For the Crust:
- 1 ½ cups almond flour
- ¼ cup erythritol (or preferred sweetener)
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Filling:
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
- Make the Crust: In a bowl, mix almond flour, erythritol, melted butter, vanilla extract, and salt until combined. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 10-12 minutes or until golden. Remove from the oven and let cool slightly.
- Prepare the Filling: In a mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, erythritol, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until well combined and smooth.
- Combine and Bake: Pour the pumpkin filling over the crust and spread evenly. Bake for 25-30 minutes, or until the filling is set. Allow to cool completely before refrigerating for at least 2 hours.
- Slice and Serve: Once chilled, lift the bars out of the pan using the parchment overhang, slice into squares, and serve.
These Pumpkin Cheesecake Bars are a delicious way to enjoy the flavors of Thanksgiving without the guilt of traditional desserts. The almond flour crust provides a satisfying crunch while the creamy pumpkin filling offers the perfect balance of sweetness and spice. Not only are these bars low in carbs, but they are also a hit among those who love the classic taste of pumpkin pie. Serve them as a sweet finale to your Thanksgiving dinner, and watch them disappear from the dessert table!
Green Bean Almondine
Green Bean Almondine is a classic side dish that adds a vibrant touch to your Thanksgiving spread. This low-carb version enhances the natural flavor of fresh green beans with the crunch of toasted almonds and a hint of garlic. It’s not only visually appealing but also quick to prepare, making it an excellent addition to your holiday meal. This dish is perfect for anyone looking for a light and healthy side that still feels festive.
Ingredients:
- 1 pound fresh green beans, trimmed
- ¼ cup unsalted butter
- 3 cloves garlic, minced
- ½ cup sliced almonds
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- Lemon zest (optional, for garnish)
Instructions:
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for about 3-4 minutes, until bright green and tender-crisp. Drain and plunge into ice water to stop the cooking process. Drain again and set aside.
- Toast the Almonds: In a large skillet over medium heat, melt the butter. Add the sliced almonds and toast until golden brown, about 3-4 minutes, stirring frequently to prevent burning. Remove the almonds and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Combine: Add the blanched green beans to the skillet and toss to coat with the garlic and butter. Season with salt, pepper, and lemon juice. Cook for an additional 2-3 minutes until heated through.
- Serve: Transfer to a serving platter, sprinkle with toasted almonds, and garnish with lemon zest if desired.
Green Bean Almondine is a delightful way to incorporate vegetables into your Thanksgiving feast while keeping things low in carbs. The bright green beans paired with the crunch of almonds and the aromatic garlic create a dish that is both flavorful and satisfying. This side dish not only complements your turkey but also provides a refreshing contrast to heavier options. Your guests will love this elegant yet simple addition to the table!
Low-Carb Stuffing with Sausage and Sage
This Low-Carb Stuffing with Sausage and Sage is a savory alternative to traditional bread stuffing. Made with cauliflower rice and flavored with savory sausage, herbs, and spices, this dish retains the comforting essence of stuffing without the carbs. It’s hearty enough to satisfy and will undoubtedly be a hit with everyone at the table. Enjoy this dish as a satisfying side that brings all the familiar flavors of Thanksgiving without compromising your dietary goals.
Ingredients:
- 1 medium head of cauliflower, riced (or 4 cups cauliflower rice)
- 1 pound Italian sausage (mild or spicy, based on preference)
- 1 small onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken broth
- 2 tablespoons olive oil
Instructions:
- Prepare the Cauliflower: If using a whole head of cauliflower, rice it using a food processor or box grater until it resembles the size of traditional bread crumbs. Set aside.
- Cook the Sausage: In a large skillet over medium heat, add the Italian sausage. Cook until browned and cooked through, breaking it into crumbles as it cooks. Remove the sausage and set aside, leaving the drippings in the skillet.
- Sauté Vegetables: In the same skillet, add olive oil, onion, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Combine Ingredients: Add the riced cauliflower, cooked sausage, sage, thyme, salt, pepper, and chicken broth to the skillet. Stir well to combine and cook for about 5-7 minutes, until the cauliflower is tender and the flavors meld together.
- Serve: Transfer to a serving dish and serve warm.
This Low-Carb Stuffing with Sausage and Sage brings a delicious twist to a Thanksgiving classic. The cauliflower rice absorbs the flavors of the sausage and herbs, creating a satisfying and flavorful dish that your guests will love. It’s an excellent option for anyone looking to maintain a low-carb lifestyle without sacrificing taste during the holidays. Pair it with turkey and gravy for a truly comforting Thanksgiving experience!
Spiced Cranberry Sauce
This Spiced Cranberry Sauce is a perfect balance of tart and sweet, enhanced with warm spices like cinnamon and cloves. Traditionally high in sugar, this low-carb version uses a sugar substitute, making it a guilt-free accompaniment to your Thanksgiving turkey. This bright and flavorful sauce adds a beautiful pop of color to your plate and offers a refreshing contrast to rich dishes, making it a must-have for your holiday celebration.
Ingredients:
- 12 ounces fresh cranberries (about 3 cups)
- 1 cup water
- ½ cup erythritol (or preferred sweetener)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Zest of 1 orange (optional)
- Juice of 1 orange (optional)
Instructions:
- Combine Ingredients: In a medium saucepan, combine the water, erythritol, ground cinnamon, ground ginger, ground cloves, and cranberries. If using, add the orange zest and juice for extra flavor.
- Cook: Bring the mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer for about 10-15 minutes, stirring occasionally. The cranberries will pop and release their juices, thickening the sauce.
- Cool and Serve: Once the sauce has thickened, remove from heat and let it cool to room temperature. The sauce will continue to thicken as it cools. Transfer to a serving bowl and refrigerate until ready to serve.
This Spiced Cranberry Sauce is an essential component of any Thanksgiving dinner. Its vibrant flavor and beautiful color will enhance your holiday spread while keeping the carb count low. The combination of spices elevates the dish, making it more than just a condiment; it’s a delightful addition that brings brightness to every bite. Serve it alongside your turkey or enjoy it with other low-carb sides for a festive feast that everyone can enjoy!
Garlic Herb Mashed Cauliflower
Garlic Herb Mashed Cauliflower is a creamy, flavorful alternative to traditional mashed potatoes. This dish captures the comforting texture of mashed potatoes while significantly reducing the carbohydrate content. Infused with roasted garlic and fresh herbs, it brings a delightful depth of flavor to your Thanksgiving table. This low-carb side dish is not only satisfying but also a great way to sneak in some extra vegetables without sacrificing taste.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 4 cloves garlic, roasted (or 2 cloves minced, for a quicker option)
- ½ cup heavy cream (or unsweetened almond milk for a lighter option)
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon fresh thyme, chopped (optional)
Instructions:
- Cook the Cauliflower: In a large pot, bring water to a boil. Add the cauliflower florets and cook for 10-12 minutes, or until tender. Drain well and allow to cool slightly.
- Blend the Ingredients: In a food processor, combine the cooked cauliflower, roasted garlic, heavy cream, butter, salt, and pepper. Blend until smooth and creamy. Adjust the seasoning to taste.
- Serve: Transfer to a serving bowl, garnish with fresh parsley and thyme if desired, and serve warm.
Garlic Herb Mashed Cauliflower is a fantastic low-carb alternative that offers the same creamy texture and comforting flavor you expect from traditional mashed potatoes. This dish not only fits perfectly into a low-carb lifestyle but also enhances your Thanksgiving meal with its aromatic garlic and herbs. It’s a delicious way to enjoy the holiday spirit while keeping your carb intake in check. Your guests will love this healthier twist on a classic favorite!
Herb-Roasted Turkey Breast
This Herb-Roasted Turkey Breast is a succulent, flavorful centerpiece for your Thanksgiving feast. Brined in a mixture of herbs and spices, it delivers juicy meat with a beautifully browned skin. This low-carb recipe ensures that your turkey is not only delicious but also aligns perfectly with your dietary preferences. Serve it with your favorite low-carb sides for a festive meal that satisfies everyone at the table.
Ingredients:
- 1 boneless turkey breast (3-4 pounds)
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, zested and juiced
Instructions:
- Prepare the Turkey: Preheat your oven to 375°F (190°C). In a bowl, combine olive oil, garlic, rosemary, thyme, sage, salt, pepper, lemon zest, and lemon juice to create a marinade.
- Marinate the Turkey: Rub the marinade all over the turkey breast, ensuring it’s well coated. Let it marinate in the refrigerator for at least 30 minutes (or overnight for deeper flavor).
- Roast: Place the turkey breast in a roasting pan and roast for 1-1.5 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with pan juices to keep the meat moist.
- Rest and Serve: Once done, remove from the oven and let it rest for 10-15 minutes before slicing. Serve with your favorite low-carb sides.
This Herb-Roasted Turkey Breast is the perfect main dish for your low-carb Thanksgiving celebration. The infusion of fresh herbs and lemon brightens the turkey, making it a standout on your table. It’s easy to prepare and can be marinated ahead of time, allowing for more stress-free cooking on the day of your feast. With each slice, you’ll deliver a juicy, flavorful experience that will leave your guests raving about your culinary skills. This turkey will undoubtedly become a cherished part of your Thanksgiving tradition!
Pumpkin Cheesecake Bars
These Pumpkin Cheesecake Bars combine the flavors of classic pumpkin pie with creamy cheesecake, all while keeping it low in carbs. With a nut-based crust and a luscious filling, they make for a perfect dessert to satisfy your sweet tooth without the sugar overload. These bars are easy to make ahead of time and serve beautifully, making them a delightful ending to your Thanksgiving feast that everyone will love.
Ingredients:
- For the crust:
- 1 cup almond flour
- ¼ cup unsweetened cocoa powder
- 2 tablespoons erythritol (or preferred sweetener)
- ½ cup unsalted butter, melted
- For the filling:
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- ¾ cup erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Crust: In a medium bowl, combine almond flour, cocoa powder, erythritol, and melted butter. Mix until crumbly. Press the mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes until set, then remove and let cool slightly.
- Prepare the Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, erythritol, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined and smooth.
- Assemble and Bake: Pour the filling over the cooled crust and spread evenly. Bake for 25-30 minutes until the edges are set, but the center is slightly jiggly.
- Cool and Serve: Let the bars cool in the pan for about 1 hour, then refrigerate for at least 2 hours before cutting into squares. Serve chilled or at room temperature.
These Pumpkin Cheesecake Bars are the perfect way to indulge your sweet cravings during the Thanksgiving holiday without derailing your low-carb lifestyle. The combination of creamy cheesecake and spiced pumpkin filling creates a dessert that is rich in flavor and texture. Plus, they are simple to prepare and can be made ahead of time, making your holiday preparations much easier. Serve these delightful bars to your guests, and watch as they disappear quickly, proving that healthy desserts can indeed be delicious!
Green Bean Almondine
Green Bean Almondine is a classic side dish that adds a vibrant color and delightful crunch to your Thanksgiving table. This low-carb recipe features fresh green beans sautéed with butter, garlic, and almonds, creating a simple yet elegant dish. It’s not only a great way to include vegetables in your meal but also a dish that complements the flavors of traditional Thanksgiving fare beautifully.
Ingredients:
- 1 pound fresh green beans, trimmed
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- ½ cup sliced almonds
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- Zest of 1 lemon (for garnish)
Instructions:
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer them to an ice bath to stop cooking. Drain again and set aside.
- Sauté the Almonds: In a large skillet over medium heat, melt the butter. Add the sliced almonds and toast until golden, about 3-4 minutes. Stir frequently to prevent burning.
- Cook the Green Beans: Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Then, add the blanched green beans, salt, and pepper. Toss to combine and cook for an additional 2-3 minutes until heated through.
- Finish and Serve: Remove from heat and drizzle with lemon juice. Garnish with lemon zest before serving.
Green Bean Almondine is a simple yet elegant side dish that fits seamlessly into any Thanksgiving meal. The bright color of the green beans, combined with the crunch of toasted almonds and the richness of butter, creates a delightful balance of flavors and textures. This low-carb recipe ensures that you can enjoy your vegetables while keeping your carb intake in check. Your guests will appreciate this refreshing, flavorful dish alongside the traditional offerings!
Creamy Spinach Artichoke Dip
This Creamy Spinach Artichoke Dip is a crowd-pleasing appetizer that brings rich, cheesy flavors to your Thanksgiving gathering. Made with fresh spinach, artichoke hearts, cream cheese, and a blend of spices, this low-carb dip is perfect for serving with vegetable sticks or low-carb crackers. It’s a great way to start your meal, providing a warm, comforting bite that everyone will enjoy.
Ingredients:
- 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a baking dish.
- Mix the Ingredients: In a mixing bowl, combine cream cheese, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, salt, and pepper. Mix well until smooth and creamy. Fold in the chopped spinach and artichoke hearts.
- Bake the Dip: Transfer the mixture to the prepared baking dish and spread evenly. Bake for 25-30 minutes, or until the dip is bubbly and golden on top.
- Serve: Allow the dip to cool slightly before serving with fresh vegetables or low-carb crackers.
Creamy Spinach Artichoke Dip is a deliciously indulgent way to kick off your Thanksgiving feast. This low-carb appetizer is rich, flavorful, and perfect for sharing. Its creamy texture and savory taste will have everyone reaching for more. Plus, it’s an excellent way to incorporate greens into your holiday meal, keeping your guests happy and satisfied. Prepare this dish ahead of time, and watch it disappear as soon as it hits the table!
Low-Carb Stuffing with Sausage and Cauliflower
This Low-Carb Stuffing with Sausage and Cauliflower is a flavorful twist on the traditional Thanksgiving stuffing. Using cauliflower rice instead of bread, this recipe is packed with savory sausage, aromatic herbs, and a medley of vegetables. It’s an excellent option for those looking to reduce carbs while still enjoying a hearty, satisfying dish. This stuffing pairs wonderfully with turkey and gravy, making it a must-have on your Thanksgiving table.
Ingredients:
- 1 medium head cauliflower, riced (or 4 cups pre-riced cauliflower)
- 1 pound Italian sausage (mild or spicy, based on preference)
- 1 small onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken broth (or more as needed)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Cauliflower: If using a whole cauliflower, cut it into florets and pulse in a food processor until it resembles rice. Set aside.
- Cook the Sausage: In a large skillet over medium heat, cook the Italian sausage until browned and cooked through, breaking it apart with a spatula. Remove and drain excess fat, leaving about a tablespoon in the skillet.
- Sauté the Vegetables: In the same skillet, add the onion and celery. Sauté for 5-6 minutes until softened. Add the garlic, sage, thyme, salt, and pepper, cooking for another minute until fragrant.
- Combine and Bake: Add the riced cauliflower and cooked sausage to the skillet, stirring to combine. Pour in the chicken broth, mixing well. Cook for an additional 5 minutes until heated through and the cauliflower is tender.
- Finish and Serve: Transfer the stuffing to a greased baking dish and bake at 350°F (175°C) for 15-20 minutes until heated through. Garnish with fresh parsley before serving.
This Low-Carb Stuffing with Sausage and Cauliflower provides all the comforting flavors of traditional stuffing without the carbs. It’s a hearty and satisfying dish that complements the turkey and adds a flavorful touch to your Thanksgiving spread. The combination of savory sausage, herbs, and tender cauliflower creates a dish that is both nutritious and delicious. This stuffing is sure to impress your guests and become a cherished part of your Thanksgiving traditions, allowing everyone to enjoy the flavors of the holiday without the guilt.
Roasted Brussels Sprouts with Bacon
Roasted Brussels Sprouts with Bacon is a savory side dish that combines the earthy flavor of Brussels sprouts with the smoky richness of bacon. This low-carb recipe is simple to prepare, requiring minimal ingredients while delivering maximum flavor. Roasting the Brussels sprouts caramelizes their natural sugars, creating a delicious contrast with the crispy bacon. This dish is sure to become a favorite at your Thanksgiving table, providing a deliciously healthy alternative to more traditional sides.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 4 slices bacon, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional, for drizzling)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Brussels Sprouts: In a large bowl, combine the halved Brussels sprouts, chopped bacon, olive oil, garlic powder, salt, and black pepper. Toss until the sprouts are well coated.
- Roast the Mixture: Spread the mixture in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and tender, and the bacon is crispy.
- Serve: If desired, drizzle with balsamic vinegar before serving to enhance the flavor.
Roasted Brussels Sprouts with Bacon is a fantastic low-carb side dish that elevates any Thanksgiving meal. The crispy bacon adds a savory depth to the tender sprouts, making it a hit among guests of all ages. This recipe is not only easy to prepare but also delivers a beautiful presentation on your holiday table. Enjoy the flavors of fall while keeping your meal light and nutritious, ensuring everyone leaves the table satisfied.
Herb-Roasted Turkey Breast
Herb-Roasted Turkey Breast is a succulent and flavorful dish that serves as the centerpiece for your Thanksgiving feast. This low-carb recipe highlights the natural flavor of turkey with a fragrant blend of herbs and spices. Roasting a turkey breast instead of a whole turkey allows for a quicker cooking time while still providing juicy, tender meat. Paired with low-carb sides, this dish will leave your guests raving about your culinary skills.
Ingredients:
- 1 (4-5 pounds) turkey breast, bone-in and skin-on
- 4 tablespoons unsalted butter, softened
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, halved (for juicing and roasting)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and place a rack in the lower third of the oven.
- Prepare the Turkey Breast: Pat the turkey breast dry with paper towels. In a bowl, mix the softened butter with thyme, rosemary, garlic powder, salt, and pepper. Rub the mixture all over the turkey breast, including under the skin for maximum flavor.
- Roast the Turkey: Place the turkey breast in a roasting pan and squeeze the juice of one lemon half over it. Place the squeezed lemon halves inside the cavity of the turkey. Roast in the oven for 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C). Baste occasionally with pan juices for added moisture.
- Rest and Serve: Remove the turkey from the oven and let it rest for 15-20 minutes before slicing. Serve with your favorite low-carb sides.
Herb-Roasted Turkey Breast is a delicious and low-carb option for your Thanksgiving celebration. The combination of herbs and butter ensures that the turkey remains moist and flavorful throughout the cooking process. This dish allows you to enjoy the essence of Thanksgiving without the excess carbs, making it a perfect choice for those watching their dietary intake. Serve with a variety of low-carb sides for a festive and satisfying meal that everyone will love.
Keto Pumpkin Pie
Keto Pumpkin Pie is a delightful low-carb dessert that captures the essence of Thanksgiving while catering to those following a ketogenic diet. This recipe uses almond flour for the crust and a sweetener like erythritol or stevia, making it a guilt-free indulgence. With a rich pumpkin filling flavored with warm spices, this pie will satisfy your sweet tooth without compromising your dietary goals.
Ingredients:
For the Crust:
- 1 ½ cups almond flour
- ¼ cup coconut oil or unsalted butter, melted
- 1 tablespoon erythritol or preferred low-carb sweetener
- 1 large egg
- ½ teaspoon salt
For the Filling:
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- ¾ cup erythritol (or sweetener to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon salt
- 1 cup coconut milk (full fat)
Instructions:
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted coconut oil, erythritol, egg, and salt. Mix until a dough forms. Press the dough into a 9-inch pie pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling. Bake for 10-12 minutes until lightly golden.
- Make the Filling: In another bowl, whisk together pumpkin puree, eggs, erythritol, vanilla extract, cinnamon, nutmeg, ginger, salt, and coconut milk until smooth and well combined.
- Fill and Bake: Pour the pumpkin filling into the pre-baked crust. Bake for 45-50 minutes until the filling is set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the pie cool before slicing. Serve with a dollop of whipped cream or coconut cream if desired.
Keto Pumpkin Pie is a perfect way to end your Thanksgiving meal on a sweet note while staying true to your low-carb lifestyle. The creamy pumpkin filling, paired with the nutty almond flour crust, creates a satisfying dessert that rivals any traditional pie. This guilt-free treat allows you to indulge in the flavors of the season without the carbs, making it an ideal choice for holiday gatherings. Your guests will be amazed at how delicious this pie is, and they won’t even realize it’s a low-carb option!
Note: More recipes are coming soon!
