50+ Best Keto Thanksgiving Recipes (Low Carb, Sugar Free)

Craving a cozy holiday spread without the carb crash? This collection packs 50+ best keto Thanksgiving recipes that stay sugar free and gluten free friendly, using non starchy veggies, almond or coconut flour, and keto sweeteners like allulose, erythritol, or monk fruit for steady blood sugar. Every course is covered, so you can mix and match starters, juicy mains, indulgent sides, and satisfying desserts, with simple techniques that keep skins crisp, centers creamy, and crusts sturdy. If you are managing diabetes, these picks pair well with practical type 2 diabetes management tips for a stress-free holiday.

Keto Thanksgiving Sides and Sauces: Flavor-Packed Classics With Low Carbs

Holiday sides do not need potatoes, flour, or sugar to taste rich and satisfying. Focus on texture, salt, and acidity. Roasting brings natural sweetness forward, butter and olive oil carry flavor, and a squeeze of citrus keeps everything bright. Use sheet pans and your roaster for batch cooking, then reheat uncovered so crisp edges stay crisp.

Photo by Karola G

The Best Ever Keto Cranberry Sauce

Ingredients:

• 12 oz fresh cranberries
• 1 cup water
• 2/3 cup allulose (or erythritol)
• 1 tbsp orange zest
• 2 tbsp fresh orange juice
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/4 tsp ground cinnamon (optional)

Directions:

1. Add cranberries, water, sweetener, orange zest, and juice to a saucepan.
2. Bring to a boil, then simmer 10 to 12 minutes until berries burst and sauce thickens.
3. Stir in vanilla, salt, and cinnamon. Cool to thicken more. Serve chilled or at room temp.

Tip: Allulose gives a softer finish without crystallizing. Add 1 to 2 tbsp water if it sets too thick in the fridge.

Crispy Parmesan Roasted Brussels Sprouts (Low Carb, Keto)

Ingredients:

• 2 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup finely grated Parmesan

Directions:

1. Heat oven to 425 F. Preheat a sheet pan in the oven.
2. Toss sprouts with oil, garlic, onion powder, salt, and pepper.
3. Spread cut side down on hot pan. Roast 18 to 22 minutes until deep golden.
4. Toss with Parmesan and roast 2 to 3 minutes more to melt and crisp.

Tip: Dry sprouts well and space them out. Steam trapped on the pan blocks browning.

Garlic Parmesan Roasted Radishes

Ingredients:

• 1.5 lb radishes, trimmed and halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup grated Parmesan
• 1 tbsp chopped parsley

Directions:

1. Heat oven to 425 F.
2. Toss radishes with oil, garlic, paprika, salt, and pepper.
3. Roast 20 to 25 minutes until tender and browned.
4. Toss with Parmesan and parsley. Serve hot.

Tip: Roast cut side down for deeper color. Radishes mellow and turn buttery in the oven.

Low Carb Gluten-Free Keto Green Bean Casserole

Ingredients:

• 2 lb fresh green beans, trimmed and halved
• 2 tbsp butter
• 8 oz mushrooms, sliced
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 4 oz cream cheese, cubed
• 1/2 cup grated Parmesan
• 1/2 cup crushed pork rinds (topping)
• 1/4 cup almond flour (topping)
• 1 tbsp olive oil (topping)
• 1 tsp kosher salt, 1/2 tsp black pepper

Directions:

1. Heat oven to 375 F. Blanch beans 4 minutes in salted water, then drain and shock in ice water.
2. In a skillet, cook butter, mushrooms, onion, and garlic 6 to 8 minutes.
3. Stir in cream, broth, and cream cheese. Simmer until thick, then add Parmesan, salt, and pepper.
4. Combine beans with sauce in a casserole dish.
5. Mix pork rinds, almond flour, and oil. Sprinkle on top. Bake 18 to 22 minutes until bubbling and golden.

Tip: Make the sauce a touch thicker than you think. It loosens as it bakes.

Sautéed Brussels Sprouts with Pancetta

Ingredients:

• 4 oz pancetta, diced
• 2 lb Brussels sprouts, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp kosher salt, 1/4 tsp black pepper
• 1/4 cup shaved Parmesan

Directions:

1. Cook pancetta in a large skillet until crisp. Remove and reserve 1 tbsp drippings.
2. Add oil and sprouts. Cook 6 to 8 minutes, stirring, until browned and tender.
3. Stir in garlic for 30 seconds.
4. Return pancetta, add lemon juice, salt, and pepper. Top with Parmesan.

Tip: Slice sprouts thin for fast browning and a tender bite.

Parmesan Baked Artichoke Hearts (Keto, Low Carb)

Ingredients:

• 2 cans (14 oz each) quartered artichoke hearts, drained and patted dry
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp Italian seasoning
• 1/2 tsp kosher salt, 1/4 tsp black pepper
• 1/4 cup almond flour
• 1/2 cup grated Parmesan
• 1 tsp lemon zest

Directions:

1. Heat oven to 425 F. Line a sheet pan.
2. Toss artichokes with oil, garlic, seasoning, salt, and pepper.
3. Mix almond flour, Parmesan, and lemon zest. Toss with artichokes.
4. Bake 18 to 20 minutes until crisp and golden.

Tip: Dry them well so the coating clings and crisps.

Cranberry Jalapeño Queso Fundido Dip

Ingredients:

• 8 oz cream cheese, softened
• 1 cup shredded Monterey Jack
• 1 cup shredded cheddar
• 1/2 cup fresh cranberries, chopped
• 1 jalapeño, minced (seeded for less heat)
• 2 tbsp allulose
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• Pinch salt

Directions:

1. Heat oven to 375 F. In a small bowl, toss cranberries with allulose, jalapeño, lime juice, cilantro, and salt.
2. Spread cream cheese in a small skillet or baking dish. Top with cheeses.
3. Bake 10 to 12 minutes until melted and bubbly.
4. Spoon cranberry mix over cheese. Serve hot with veggie dippers or keto crackers.

Tip: Serve in a cast iron skillet so it stays molten on the table.

Best-Ever Keto Stuffing

Ingredients:

• 6 cups keto bread cubes (from almond flour bread), dried
• 1/2 cup butter
• 1 cup diced celery
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp poultry seasoning
• 1.5 cups chicken broth
• 2 large eggs, beaten
• 1 tsp kosher salt, 1/2 tsp black pepper

Directions:

1. Heat oven to 350 F. Butter a 9×13 dish.
2. Sauté butter, celery, onion, and garlic 6 to 8 minutes.
3. In a bowl, combine bread, sautéed veggies, poultry seasoning, salt, and pepper.
4. Whisk broth with eggs. Pour over bread and toss.
5. Transfer to dish. Cover and bake 20 minutes, then uncover and bake 15 to 20 minutes until golden.

Tip: Dry the bread cubes overnight on a rack for the best texture.

Keto Broccoli Salad

Ingredients:

• 6 cups small broccoli florets
• 6 slices bacon, cooked and crumbled
• 3/4 cup shredded cheddar
• 1/4 cup finely diced red onion
• 1/4 cup sunflower seeds
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1.5 tbsp powdered erythritol or allulose
• 1/2 tsp kosher salt, 1/4 tsp black pepper

Directions:

1. Whisk mayo, vinegar, sweetener, salt, and pepper.
2. Toss broccoli, bacon, cheddar, onion, and seeds with dressing.
3. Chill 30 minutes before serving.

Tip: Blanch broccoli 60 seconds if you prefer it softer but still crisp.

Easy Creamy Cauliflower Mashed Potatoes

Ingredients:

• 2 large heads cauliflower, cut into florets
• 4 tbsp butter
• 4 oz cream cheese
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp kosher salt, 1/2 tsp black pepper

Directions:

1. Steam cauliflower until very tender, 10 to 12 minutes.
2. Drain well and let steam off 2 minutes.
3. Blend with butter, cream cheese, cream, garlic, salt, and pepper until smooth.
4. Adjust seasoning to taste.

Tip: Squeeze out excess water with a clean towel for extra creamy mash that does not weep.

Loaded Cauliflower Bake with Cheddar and Bacon

Ingredients:

• 8 cups cauliflower florets, steamed until tender
• 1/2 cup sour cream
• 4 oz cream cheese
• 1.5 cups shredded cheddar, divided
• 6 slices bacon, cooked and crumbled
• 2 tbsp chopped green onions
• 1 tsp garlic powder
• 1/2 tsp kosher salt, 1/4 tsp black pepper

Directions:

1. Heat oven to 375 F. Grease a 9×13 dish.
2. Roughly mash cauliflower with sour cream, cream cheese, 1 cup cheddar, garlic powder, salt, and pepper.
3. Fold in half the bacon and green onions. Spread in dish.
4. Top with remaining cheddar and bacon. Bake 18 to 22 minutes until bubbly.

Tip: Finish under the broiler 1 to 2 minutes for browned, cheesy edges.

Oven Roasted Vegetables

Ingredients:

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 2 cups Brussels sprouts, halved
• 1 zucchini, cut in chunks
• 1 small red onion, wedges
• 4 tbsp olive oil
• 2 tsp Italian seasoning
• 1 tsp kosher salt, 1/2 tsp black pepper

Directions:

1. Heat oven to 425 F. Toss all veggies with oil, seasoning, salt, and pepper.
2. Spread on two pans. Roast 20 to 25 minutes, tossing once, until browned.

Tip: Use two hot sheet pans for crowd control. Overloaded pans steam.

Nutty Green Beans and Asparagus With Bacon

Ingredients:

• 1 lb green beans, trimmed
• 1 lb asparagus, trimmed and cut in thirds
• 6 slices bacon, chopped
• 1/3 cup sliced almonds
• 2 tbsp butter
• 1 tsp lemon zest
• 1/2 tsp kosher salt, 1/4 tsp black pepper

Directions:

1. Cook bacon until crisp. Remove, reserve 1 tbsp drippings.
2. Toast almonds in drippings 2 minutes, remove.
3. Sauté beans and asparagus in butter and drippings 6 to 8 minutes until crisp tender.
4. Season, add lemon zest, toss with bacon and almonds.

Tip: Add a splash of chicken broth to the pan if veggies need a little steam to finish.

Crispy Smashed Brussels Sprouts

Ingredients:

• 2 lb Brussels sprouts, trimmed
• 3 tbsp olive oil
• 1/2 tsp garlic powder
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1/4 cup grated Parmesan

Directions:

1. Heat oven to 425 F. Boil sprouts 8 to 10 minutes until just tender. Drain and dry.
2. Place on a sheet pan and lightly smash with a glass.
3. Brush with oil, season, and sprinkle Parmesan.
4. Roast 20 to 25 minutes until edges are crisp.

Tip: Let them dry on a towel before smashing. Less surface moisture makes them shatter-crisp.

Make-ahead game plan: sauces, dressings, and casseroles hold well. Roast veggies close to serving so the edges stay crunchy. Keep sheet pans working for you, rotate racks halfway, and give everything space to breathe.

Keto Breads and Rolls: Fresh From the Oven, No Sugar

Photo by Cats Coming

Warm bread makes Thanksgiving feel complete, and you can have it without sugar or wheat. The trick is understanding how low carb ingredients create structure and lift without gluten. Almond flour brings fat and protein, which tenderize and add richness. Coconut flour absorbs a lot of liquid, which helps set a tight crumb when balanced with eggs or added fat. Psyllium husk forms a gel when hydrated, trapping steam so loaves rise and slice cleanly. Egg whites act like natural scaffolding, since their proteins set as they heat, making a springy crumb that feels like classic bread. If you whip them, you amplify that rise even more.

Two quick notes for bakery-level results: let loaves cool completely on a rack before slicing, and use a sharp serrated knife. The cooling time sets the crumb and keeps slices from crumbling.

Italian Herb Keto Bread (No Eggy Taste Low Carb Bread)

Ingredients:

• 2 cups fine almond flour
• 2 tbsp psyllium husk powder
• 2 tsp baking powder
• 1/2 tsp sea salt
• 2 tsp dried Italian herbs
• 4 large egg whites
• 1/2 cup sour cream
• 3 tbsp olive oil
• 1/2 cup warm water
• 1 tsp apple cider vinegar
• 1/4 cup grated Parmesan

Directions:

1. Heat oven to 350 F. Line a 8.5×4.5 inch loaf pan.
2. Whisk almond flour, psyllium, baking powder, salt, herbs, and Parmesan.
3. Stir in egg whites, sour cream, oil, water, and vinegar until thick batter forms.
4. Smooth in pan. Bake 45 to 55 minutes until toothpick is clean. Cool fully before slicing.

Keto Bread | Low Carb Bread Recipe

Ingredients:

• 2.5 cups almond flour
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 6 large eggs
• 1/2 cup melted butter
• 1/2 cup unsweetened almond milk
• 1 tbsp psyllium husk powder

Directions:

1. Heat oven to 350 F. Line a loaf pan.
2. Blend eggs, butter, and almond milk. Stir in dry ingredients.
3. Pour into pan and bake 40 to 50 minutes. Cool before slicing.

Easy Paleo Keto Bread Recipe

Ingredients:

• 2 cups almond flour
• 2 tbsp coconut flour
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 5 large eggs
• 1/3 cup melted coconut oil
• 1 tbsp apple cider vinegar

Directions:

1. Heat oven to 350 F. Line a loaf pan.
2. Whisk dry ingredients. Stir in eggs, oil, and vinegar.
3. Bake 35 to 45 minutes until set in center. Cool fully.

The Best Keto Bread without Eggs

Ingredients:

• 2.5 cups almond flour
• 1/3 cup psyllium husk powder
• 2 tsp baking powder
• 1 tsp sea salt
• 2.25 tsp instant yeast
• 2 tsp inulin or allulose (to feed yeast)
• 1.25 cups warm water (105 to 110 F)
• 2 tbsp olive oil

Directions:

1. Bloom yeast with warm water and inulin for 5 minutes until foamy.
2. Mix almond flour, psyllium, baking powder, and salt. Stir in yeast water and oil.
3. Spread thick batter in lined loaf pan. Proof 30 minutes in a warm spot.
4. Bake at 375 F for 45 to 55 minutes. Cool completely for best crumb.

Easy Keto Bread (aka HOP Bread)

Ingredients:

• 1.5 cups liquid egg whites (about 10 whites)
• 1 cup unflavored whey isolate
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp cream of tartar

Directions:

1. Heat oven to 325 F. Line a loaf pan.
2. Whip egg whites with cream of tartar to soft peaks.
3. Fold in whey isolate, baking powder, and salt gently.
4. Bake 30 to 40 minutes until set. Cool before slicing.

Keto Biscuits and Gravy (Low Carb Breakfast Recipe)

Ingredients (biscuits):

• 2 cups almond flour
• 2 tsp baking powder
• 1/2 tsp sea salt
• 6 tbsp cold butter, cubed
• 2 large eggs
• 1/4 cup sour cream

Ingredients (gravy):

• 1 lb breakfast sausage
• 2 oz cream cheese
• 1.5 cups heavy cream
• 1/4 tsp xanthan gum
• 1/2 tsp black pepper

Directions:

1. Heat oven to 400 F. Cut butter into almond flour, baking powder, and salt until crumbly. Mix in eggs and sour cream. Scoop 8 mounds, bake 12 to 15 minutes.
2. Brown sausage. Stir in cream cheese, then cream. Simmer.
3. Whisk in xanthan gum, cook 2 minutes to thicken. Pepper to taste. Serve over biscuits.

Keto Zucchini Bread

Ingredients:

• 2 cups almond flour
• 2 tbsp coconut flour
• 1.5 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp sea salt
• 4 large eggs
• 1.5 cups grated zucchini, squeezed dry
• 3/4 cup granular erythritol or allulose
• 1/2 cup melted butter
• 2 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Directions:

1. Heat oven to 350 F. Line a loaf pan.
2. Mix dry ingredients. Stir in eggs, zucchini, sweetener, butter, and vanilla.
3. Fold in walnuts. Bake 45 to 55 minutes. Cool before slicing.

Pro tip for all loaves: weigh or spoon-fluff-sweep your almond flour, do not pack it. Small changes in density can throw off moisture and rise. Cool completely on a rack so every slice holds together on the holiday table.

Low Carb Thanksgiving Turkey and Mains: Crowd-Pleasing Centerpieces

Photo by Karola G

Here is your north star for juicy, keto-friendly centerpieces. Cook poultry to 165 F in the thickest part, and pull pork at 145 F, then rest so juices settle. Want better flavor without sugar or starch? Dry brine with kosher salt overnight in the fridge, uncovered. It seasons deep, dries the skin, and gives you crisp bites that do not need flour.

Easiest Salt and Pepper Turkey

Ingredients:

• 12 to 14 lb whole turkey, thawed
• 3 tbsp kosher salt
• 2 tsp black pepper
• 8 tbsp softened butter
• 1 onion, quartered
• 2 celery stalks
• 1 head garlic, halved
• 2 cups chicken broth

Directions:

1. Pat turkey dry. Rub with butter, salt, and pepper, including under skin.
2. Stuff cavity with onion, celery, and garlic. Place on rack in a roasting pan with broth.
3. Roast at 325 F for 13 to 15 minutes per lb, basting a few times.
4. Remove when breast hits 160 to 162 F and thighs 170 F. Rest 30 minutes before carving.

Super Juicy Roasted Turkey Breast with Garlic Herb Butter

Ingredients:

• 3 to 4 lb bone in turkey breast
• 6 tbsp softened butter
• 4 cloves garlic, minced
• 1 tbsp chopped parsley
• 1 tbsp chopped thyme
• 1 tbsp chopped rosemary
• 1.5 tsp kosher salt, 1 tsp black pepper
• 1 tsp lemon zest

Directions:

1. Heat oven to 350 F. Mix butter, garlic, herbs, salt, pepper, and zest.
2. Loosen skin and rub half the butter under, the rest on top.
3. Roast 60 to 80 minutes until 162 F. Rest 15 minutes.

Juicy Turkey with Homemade Shake and Bake Seasoning Turkey, Keto

Ingredients:

• 4 lb turkey parts (legs, thighs, or cut breast)
• 1/2 cup almond flour
• 1/2 cup grated Parmesan
• 1 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp avocado oil

Directions:

1. Heat oven to 400 F. Line a sheet pan with a rack.
2. Mix almond flour, Parmesan, spices, salt, and pepper in a large bag.
3. Pat turkey dry, drizzle with oil, add to bag, and shake to coat.
4. Bake 45 to 55 minutes, turning once, until 165 F.

30 Minute Herb Roasted Chicken Drumsticks

Ingredients:

• 8 chicken drumsticks
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

Directions:

1. Heat oven to 425 F. Toss drumsticks with all ingredients.
2. Roast 25 to 30 minutes, turning once, until 175 F and crispy.

Orange and Sage Glazed Duck Breast

Ingredients:

• 2 duck breasts (6 to 8 oz each)
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1 tsp orange zest
• 1 tbsp orange juice
• 1/2 cup chicken stock
• 1 tbsp chopped sage
• 1 tbsp allulose
• 1 tsp apple cider vinegar
• 1 tbsp butter

Directions:

1. Score duck skin. Season with salt and pepper.
2. Start skin side down in a cold skillet. Render 6 to 8 minutes until crisp. Flip and cook 3 to 5 minutes to 130 to 135 F.
3. Remove duck. Pour off most fat. Add stock, zest, juice, sage, allulose, and vinegar. Simmer to thicken.
4. Whisk in butter. Slice duck and spoon glaze over.

Creamy Spinach Pork Tenderloin Roulade

Ingredients:

• 1.5 lb pork tenderloin, butterflied
• 1 tbsp olive oil
• 6 oz fresh spinach
• 4 oz cream cheese
• 1/4 cup grated Parmesan
• 2 cloves garlic, minced
• 1/2 tsp kosher salt, 1/2 tsp black pepper
• 1/4 cup chopped sun dried tomatoes

Directions:

1. Heat oven to 400 F. Sauté spinach with oil and garlic until wilted. Cool, squeeze dry.
2. Mix spinach with cream cheese, Parmesan, tomatoes, salt, and pepper.
3. Spread on pork, roll up, and tie.
4. Sear on all sides, then roast 18 to 22 minutes to 145 F. Rest 10 minutes, slice.

Bacon Wrapped Stuffed Pork Tenderloin

Ingredients:

• 1.5 lb pork tenderloin, butterflied
• 8 slices bacon
• 3 oz cream cheese
• 1/2 cup shredded cheddar
• 1 jalapeño, minced
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt, 1/4 tsp black pepper

Directions:

1. Heat oven to 400 F. Mix cream cheese, cheddar, jalapeño, garlic powder, salt, and pepper.
2. Spread filling on pork and roll. Wrap with bacon.
3. Roast 25 to 30 minutes to 145 F. Broil 2 minutes to crisp bacon.

Pork Chops with Super Creamy Mushroom Sauce

Ingredients:

• 4 bone in pork chops, 1 inch thick
• 1 tsp kosher salt, 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 oz mushrooms, sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp thyme

Directions:

1. Season chops. Sear in oil 3 to 4 minutes per side. Remove.
2. Sauté mushrooms in butter. Add garlic 30 seconds.
3. Deglaze with wine, then broth, cream, Dijon, and thyme. Simmer to thicken.
4. Return chops to sauce 3 minutes to finish.

Garlic Butter Pork Tenderloin

Ingredients:

• 1.5 lb pork tenderloin
• 1 tsp kosher salt, 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp butter
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 tsp lemon juice

Directions:

1. Heat oven to 400 F. Season pork and sear in oil 2 minutes per side.
2. Add butter, garlic, and seasoning. Spoon over pork.
3. Roast 12 to 16 minutes to 145 F. Rest, then drizzle with pan juices and lemon.

Bacon Wrapped Turkey Breast with Tomatoes

Ingredients:

• 2 lb turkey breast or tenderloins
• 1 tsp kosher salt, 1/2 tsp black pepper
• 8 to 10 slices bacon
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp chopped basil

Directions:

1. Heat oven to 375 F. Season turkey. Wrap with bacon.
2. Toss tomatoes with oil, garlic, and basil. Place around turkey on a pan.
3. Roast 35 to 45 minutes to 165 F. Broil 1 to 2 minutes to crisp bacon.

Garlic Butter Whole Roasted Cauliflower

Ingredients:

• 1 large head cauliflower, leaves trimmed
• 4 tbsp melted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp paprika
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1/4 cup grated Parmesan
• 1 cup chicken broth

Directions:

1. Heat oven to 400 F. Place cauliflower in a small Dutch oven.
2. Mix butter, oil, garlic, paprika, salt, and pepper. Brush all over.
3. Pour broth in pot. Cover and roast 25 minutes, then uncover, sprinkle Parmesan, and roast 20 to 25 more minutes until tender and golden.

Quick serving strategy: pair turkey with fresh herbs and a bright acid. Lemon, vinegar, or pan jus keeps rich mains balanced.

Cozy Keto Soups and Appetizers for a Warm Start

A warm bowl or bite sets the tone for the whole meal. These keto-friendly starters hit that cozy note without starch or sugar, and they hold well for make-ahead menus.

Thickening without flour is simple and reliable:

• Creamy add-ins: heavy cream or cream cheese for body and richness.
• Pureed veggies: cauliflower, pumpkin, or squash add natural thickness.
• Cheese finishes: melt-in cheddar or Parmesan for a silky, satisfying texture.

Easy Keto Broccoli Cheese Soup

This classic bowl is rich, smooth, and ready in minutes. The mustard makes the cheddar pop, so do not skip it.

Ingredients:

• 2 tbsp butter
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups chicken broth
• 1 cup heavy cream
• 4 oz cream cheese
• 2 cups shredded sharp cheddar
• 1 tsp yellow mustard
• 1/2 tsp kosher salt, 1/4 tsp black pepper

Directions:

1. Sauté onion and garlic in butter 2 minutes.
2. Add broccoli and broth. Simmer 10 minutes.
3. Stir in cream, cream cheese, mustard, salt, and pepper.
4. Off heat, whisk in cheddar until smooth. Blend part of soup if desired.

Pro tip: For extra thickness, blend half the broccoli and return it to the pot.

Cauliflower Leek Soup

Silky, mild, and elegant. The leeks add sweetness, the lemon keeps it bright.

Ingredients:

• 2 tbsp butter
• 2 leeks, white and light green parts sliced
• 2 cloves garlic, minced
• 6 cups cauliflower florets
• 5 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tsp thyme
• 1 tsp lemon juice
• 1 tsp kosher salt, 1/4 tsp black pepper

Directions:

1. Sauté leeks in butter 5 minutes. Add garlic 30 seconds.
2. Add cauliflower and broth. Simmer 15 minutes until tender.
3. Blend until smooth. Stir in cream, thyme, lemon, salt, and pepper.

Make ahead: Chill overnight. Reheat gently and thin with broth if needed.

Panera Autumn Squash Soup (Keto Copycat)

All the cozy fall notes, without the sugar. Pumpkin and a touch of allulose deliver that classic sweet-savory balance.

Photo by Nataliya Vaitkevich

Ingredients:

• 2 tbsp butter
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1.5 cups pumpkin puree
• 1 cup roasted diced butternut squash (optional)
• 2 cups cauliflower florets
• 4 cups chicken broth
• 3/4 cup heavy cream
• 1 to 2 tbsp allulose
• 1/2 tsp curry powder
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp kosher salt, 1/4 tsp black pepper
• Pepitas for garnish

Directions:

1. Sauté onion and garlic in butter.
2. Add pumpkin, squash, cauliflower, broth, sweetener, and spices. Simmer 15 minutes.
3. Blend smooth. Stir in cream, salt, and pepper. Garnish with pepitas.

Note: Skip the squash if you want fewer carbs. The pumpkin still shines.

Cream of Asparagus Soup

Fresh and light, with a whisper of lemon. Dill adds that classic holiday herb vibe.

Ingredients:

• 2 tbsp butter
• 1/2 cup diced onion
• 2 lb asparagus, trimmed and chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2/3 cup heavy cream
• 1/2 tsp lemon zest
• 1 tsp dried dill
• 1 tsp kosher salt, 1/4 tsp black pepper

Directions:

1. Sauté onion in butter. Add asparagus and garlic, cook 3 minutes.
2. Add broth and simmer 10 minutes.
3. Blend smooth. Stir in cream, zest, dill, salt, and pepper.

Serving idea: Top with a dollop of sour cream and cracked pepper.

Low Carb Cream of Mushroom Soup

Deep, savory flavor in every spoonful. Browning the mushrooms is the secret.

Ingredients:

• 3 tbsp butter
• 1 lb mushrooms, sliced
• 1/3 cup diced onion
• 3 cloves garlic, minced
• 1 tsp thyme
• 4 cups chicken or veggie broth
• 1 cup heavy cream
• 2 oz cream cheese
• 1 tsp tamari or coconut aminos
• 1/2 tsp kosher salt, 1/4 tsp black pepper

Directions:

1. Sauté mushrooms and onion in butter until browned. Add garlic and thyme.
2. Add broth and simmer 8 minutes.
3. Stir in cream, cream cheese, tamari, salt, and pepper. Simmer to thicken.

Swap: Use half-and-half if you prefer lighter, then simmer a bit longer.

Sausage Balls (Keto and Low Carb)

Savory, cheesy bites that fly off the platter. They reheat well, so bake ahead.

Ingredients:

• 1 lb ground pork sausage
• 1 cup almond flour
• 1.5 cups shredded cheddar
• 2 oz cream cheese, softened
• 1 large egg
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Directions:

1. Heat oven to 375 F. Line a pan.
2. Mix all ingredients. Scoop 1 tbsp portions and roll into balls.
3. Bake 16 to 18 minutes until golden and cooked through.

Dipper ideas: grainy mustard, sugar free BBQ, or ranch. Keep it simple and salty for balance.

Keto Thanksgiving Desserts: Pumpkin, Spice, and Everything Nice

Photo by Karola G

Here is the sweet spot of your holiday table. These desserts deliver classic flavor with low carbs and no sugar, and they are built for a mixed crowd. The textures are on point, from silky pie to soft cookies and cloud-light mousse. I rely on almond flour for structure, heavy cream for body, and keto sweeteners for balance without the crash. Allulose gives a softer finish, erythritol stays crisp, and blends work well too.

For this menu, the focus is simple: reliable techniques, pantry-friendly ingredients, and desserts that slice clean. Cool cheesecakes fully for the best texture and always measure pumpkin puree, not pumpkin pie filling.

The Ultimate No Fail Low Carb Keto Pumpkin Pie

Ingredients (crust):

• 1.5 cups almond flour
• 2 tbsp powdered erythritol
• 1/2 tsp cinnamon
• Pinch salt
• 5 tbsp melted butter
• 1 large egg

Ingredients (filling):

• 1.5 cups pumpkin puree
• 1 cup heavy cream
• 3 large eggs
• 2/3 cup powdered erythritol or allulose
• 2 tsp pumpkin pie spice
• 2 tsp vanilla
• 1/4 tsp salt

Directions:

1. Heat oven to 350 F. Mix crust, press into 9 inch pie plate. Par bake 8 minutes.
2. Whisk filling until smooth. Pour into crust.
3. Bake 40 to 50 minutes until mostly set with slight jiggle. Cool, then chill.

Make it perfect:

• Sweetener choice: allulose yields a softer, custard-like set; erythritol is firmer.
• Doneness: pull with a 2 inch jiggly center. It sets as it chills.
• Shield the edges if they brown fast. A simple foil ring works.

Keto No Bake Pumpkin Pie Cheesecake

Ingredients (crust):

• 1.5 cups almond flour
• 5 tbsp melted butter
• 2 tbsp powdered sweetener

Ingredients (filling):

• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 1/2 cup powdered sweetener
• 2 tsp pumpkin pie spice
• 1 tsp vanilla
• 1/2 cup heavy cream, whipped

Directions:

1. Mix crust and press into a 9 inch springform. Chill.
2. Beat cream cheese, pumpkin, sweetener, spice, and vanilla.
3. Fold in whipped cream. Spread in crust. Chill 4 hours.

Pro tips:

• Room temp cream cheese blends smooth and prevents lumps.
• For cleaner slices, chill overnight. Cheesecakes like time.
• Want an even firmer set? Bloom 1 tsp gelatin in 1 tbsp water, melt, and mix in.

Keto Pumpkin Mug Cake

Ingredients:

• 3 tbsp almond flour
• 1.5 tbsp granular sweetener
• 1/4 tsp baking powder
• 1/2 tsp cinnamon
• 1 large egg
• 2 tbsp pumpkin puree
• 1 tbsp melted butter
• 1/4 tsp vanilla
• Pinch salt

Directions:

1. Stir all ingredients in a mug.
2. Microwave 60 to 90 seconds until set. Rest 1 minute before eating.

Fast and cozy:

• Microwave power varies. Start at 60 seconds, then add 10 second bursts.
• Add a few chocolate chips or walnuts if your carbs allow.
• Top with whipped cream and a pinch of cinnamon for that pie vibe.

Soft Low Carb Keto Pumpkin Cookies

Ingredients:

• 2 cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup softened butter
• 3/4 cup granular sweetener
• 1 large egg
• 1/2 cup pumpkin puree
• 1 tsp vanilla

Directions:

1. Heat oven to 350 F. Cream butter and sweetener.
2. Beat in egg, pumpkin, and vanilla. Stir in dry ingredients.
3. Scoop 18 cookies. Bake 12 to 14 minutes. Cool on pan.

Cookie cues:

• Do not overbake. Pull when edges set and centers look soft.
• For less spread, chill the dough 20 minutes.
• Swap half the sweetener for allulose if you want a softer crumb.

Super Easy Keto Pumpkin Muffins

Ingredients:

• 2 cups almond flour
• 2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 4 large eggs
• 1 cup pumpkin puree
• 2/3 cup granular sweetener
• 1/2 cup melted butter
• 2 tsp vanilla

Directions:

1. Heat oven to 350 F. Line a 12 cup muffin tin.
2. Mix wet ingredients. Stir in dry ingredients.
3. Divide batter and bake 20 to 23 minutes.

Bake like a pro:

• Mix just to combine. Overmixing tightens the crumb.
• Check at 18 minutes. A toothpick should come out with a few moist crumbs.
• Fold in chopped pecans for crunch or sugar free chocolate chips for a treat.

The Best Keto Snickerdoodle Cookies (2 g net carbs)

Ingredients:

• 2 cups almond flour
• 1 tsp baking powder
• 1 tsp cream of tartar
• 1/4 tsp salt
• 1/2 cup softened butter
• 2/3 cup granular sweetener
• 1 large egg
• 1 tsp vanilla
• 2 tsp cinnamon + 2 tbsp granular sweetener for coating

Directions:

1. Heat oven to 350 F. Cream butter and sweetener.
2. Beat in egg and vanilla. Stir in dry ingredients.
3. Roll 18 balls. Coat in cinnamon sweetener. Bake 10 to 12 minutes.

Classic texture, keto style:

• Press each ball slightly before baking. Keto cookies spread less.
• Cream of tartar adds that signature tang and chew.
• Let them cool on the pan. They firm up as they set.

Fluffy Low Carb and Keto Pumpkin Mousse

Ingredients:

• 8 oz cream cheese, softened
• 1 cup pumpkin puree
• 1/2 cup powdered sweetener
• 1 tsp vanilla
• 1.5 tsp pumpkin pie spice
• 1 cup heavy cream, whipped

Directions:

1. Beat cream cheese, pumpkin, sweetener, vanilla, and spice.
2. Fold in whipped cream. Chill 1 hour.

Light and airy:

• Do not overfold. Keep the whipped cream fluffy for lift.
• Serve in glasses with a few pecans, pepitas, or a dusting of cinnamon.

Quick success checklist:

• Measure pumpkin puree, not pumpkin pie filling. The filling has sugar.
• Sweeteners: allulose for soft set, erythritol for crisp edges. Use powdered over granular in fillings.
• Chill time matters. Pies, cheesecake, and mousse need a full chill to set cleanly.
• Storage: keep desserts cold in airtight containers. Most hold 3 to 4 days and taste better the next day.

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