Comfort Food Vibes, 30+Low Carb Side Dishes Made Simple

This guide brings you 30+low carb side dishes for family meals and holidays that fit Thanksgiving and Christmas, with bold flavor and simple steps. I started creating sugar free, low carb, and keto recipes when my husband was diagnosed with type 2 diabetes, and these are the sides we make on repeat.

You’ll find a mix of fresh salads, cozy casseroles, crisp roasted veggies, silky soups, warm breads, and bright sauces. Each recipe lists exact ingredients and step-by-step directions, most at 8 net carbs or less per serving. Many use tools you already have, like a sheet pan, skillet, air fryer, or Instant Pot.

Planning matters on big days. I include make-ahead and reheat tips, so you can cook smart and keep the oven free when the turkey or roast needs it. Simple swaps are noted where helpful, like dairy free alternatives for butter and cream, or nut free coatings instead of almond flour.

The goal is a table that satisfies everyone, even the folks who “don’t do keto.” Crisp textures, real herbs, and balanced seasoning lead the way here. Ready for sides that taste like comfort, plate well, and support your goals? Let’s build a holiday menu you’ll be proud to serve.

Fresh holiday salads and slaws that travel well

Photo by Any Lane

Crisp salads and slaws bring color and contrast to rich mains. These recipes were built for transport, so they hold texture on a buffet and taste great even after a ride in the car. When my husband was diagnosed with type 2 diabetes, I leaned hard on low carb salads that felt festive, not fussy.

A few quick travel tips I use every season:

• Keep wet and dry separate: Pack dressing in a jar, toss on site.
• Choose sturdy greens: Kale, shredded Brussels, and cabbage stay crisp.
• Use sealing containers: Lock in freshness and prevent leaks.
• Balance flavors: Acid, salt, and fat make veggies shine.

Shaved Brussels Sprouts Salad with Bacon

A crunchy, salty, and bright salad that holds up on a buffet. Shaved Brussels stay firm after dressing, which makes this ideal for potlucks and long tables.

Ingredients (serves 6):

• 1 lb Brussels sprouts, trimmed and very thinly sliced
• 6 slices bacon, cooked crisp and crumbled
• 1/3 cup chopped toasted walnuts
• 1/3 cup finely shredded Parmesan
• 2 tbsp chopped fresh parsley
• Dressing: 3 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp granular allulose or erythritol (optional), 1/2 tsp kosher salt, 1/4 tsp black pepper

Directions:

1. Whisk dressing until smooth.
2. Toss Brussels, bacon, walnuts, Parmesan, and parsley with dressing.
3. Chill 30 minutes, then toss again and serve.

• Make-ahead tip: Shave the sprouts the day before and store dry. Dress within 1 hour of serving.
• Swap: Pecans or almonds both work well in place of walnuts.

Keto Broccoli Salad

Creamy, sweet-tangy classic made low carb. This one is a family favorite, with the same bite and crunch as the original, minus the sugar spike.

Ingredients (serves 6):

• 4 cups small broccoli florets
• 4 slices bacon, cooked and crumbled
• 1/4 cup finely diced red onion
• 1/3 cup roasted sunflower seeds
• 1/3 cup shredded sharp cheddar
• Dressing: 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 2 tsp granular erythritol or allulose, 1/4 tsp salt, pinch pepper

Directions:

1. Stir dressing ingredients in a large bowl.
2. Add broccoli, bacon, onion, seeds, and cheddar. Toss to coat.
3. Chill at least 1 hour for best flavor.

• Travel smart: Toss and chill before driving. The broccoli softens slightly in a good way.
• Add-ins: A few diced pickles boost tang without many carbs.

Low Carb Caprese Salad

Simple and festive with red, white, and green. Keep it fresh and fast, then plate it right before serving for the best look.

Ingredients (serves 6):

• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella pearls
• 1/2 cup fresh basil leaves, torn
• 2 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar or sugar-free balsamic glaze
• 1/2 tsp flaky sea salt, 1/4 tsp black pepper

Directions:

1. Combine tomatoes, mozzarella, and basil on a platter.
2. Drizzle with olive oil and a light touch of balsamic.
3. Season and serve immediately.

• Low carb note: Use a sugar-free balsamic glaze to keep carbs down.
• Pack tip: Layer tomatoes and mozzarella in a container, basil in a separate bag, then assemble on site.

Avocado Kale Salad

Hearty greens that do not wilt quickly. Massaging kale tames the bite and creates a tender, glossy texture that holds well.

Ingredients (serves 6):

• 4 cups finely chopped lacinato kale (stems removed)
• 1 large ripe avocado, diced
• 1/3 cup roasted pumpkin seeds
• 2 tbsp grated Parmesan
• Dressing: 2 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp garlic powder, pinch red pepper flakes

Directions:

1. Massage kale with lemon juice and salt for 1 minute.
2. Add olive oil, garlic, and pepper flakes, toss.
3. Fold in avocado, pumpkin seeds, and Parmesan. Serve.

• Timing tip: Add avocado just before serving to keep color bright.
• Extra crunch: Double the pumpkin seeds for more bite and healthy fats.

Bacon Curry Coleslaw (Keto Coleslaw)

Creamy with warm spice and crisp bacon. The curry is subtle but adds depth, which makes this slaw stand out on a crowded table.

Ingredients (serves 8):

• 6 cups shredded green cabbage
• 1 cup shredded red cabbage or carrots substitute small amount (optional, adds carbs)
• 6 slices bacon, cooked and crumbled
• Dressing: 3/4 cup mayonnaise, 1 tsp curry powder, 1 tsp Dijon, 1 tbsp apple cider vinegar, 1 tsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper

Directions:

1. Whisk dressing until smooth.
2. Toss cabbages with dressing, fold in bacon.
3. Chill 30 to 60 minutes before serving.

• Heat level: Use mild curry powder for a crowd, then pass extra at the table.
• Make-ahead: Slaw improves as it rests, so this is a perfect next-day side.

Wilted Spinach Salad with Bacon

A classic warm bacon vinaigrette softens the greens. Serve right away for best texture, or pack the dressing in a jar and toss at the table.

Ingredients (serves 6):

• 8 cups baby spinach
• 4 slices bacon, chopped
• 2 tbsp bacon drippings reserved
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/4 tsp salt, 1/4 tsp pepper
• 2 hard-boiled eggs, sliced

Directions:

1. Cook bacon until crisp. Reserve 2 tbsp drippings.
2. Whisk drippings with vinegar, Dijon, salt, and pepper in the warm pan.
3. Place spinach in a bowl, pour warm dressing over, top with bacon and eggs, toss and serve.

• Portability tip: Bring warm dressing in an insulated container, then dress on site.
• Protein boost: Add extra eggs for a more filling side that still stays low carb.

Cozy casseroles that feel like holiday classics

Photo by Cedric Fauntleroy

These casseroles bring that “pass the dish again” energy without heavy carbs. I rewrote our family favorites after my husband’s type 2 diabetes diagnosis, keeping the flavor and trimming the starch. Think creamy sauces, crisp toppings, and golden edges that taste like home.

Low Carb Green Bean Casserole

All the creamy comfort, none of the canned soup.

Ingredients (serves 8):

• 1.5 lb fresh green beans, trimmed and cut in halves
• 2 tbsp butter
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 4 oz cream cheese, cubed
• 1/2 cup grated Parmesan
• 1/2 tsp salt, 1/4 tsp pepper
• Topping: 1/2 cup crushed pork rinds, 2 tbsp melted butter

Directions:

1. Blanch beans 4 minutes, drain and pat dry. Heat oven to 375 F.
2. Sauté mushrooms in butter 5 minutes, add garlic 30 seconds.
3. Stir in cream and cream cheese, simmer until smooth. Add Parmesan, salt, and pepper.
4. Mix sauce with beans in a 9×13 inch dish. Top with pork rinds mixed with melted butter.
5. Bake 20 minutes until bubbling and golden.

• Tip: Dry beans well so the sauce clings.

Keto Brussels Sprouts Casserole

Rich, cheesy sprouts with crispy edges.

Ingredients (serves 8):

• 1.5 lb Brussels sprouts, halved
• 4 oz diced pancetta or bacon
• 1 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup shredded Gruyère
• 1/2 cup green onions
• 1/2 cup grated Parmesan
• 1/4 tsp nutmeg, 1/2 tsp salt, 1/4 tsp pepper

Directions:

1. Heat oven to 375 F. Toss sprouts and green onions with oil, salt, and pepper. Roast on a sheet pan 15 minutes.
2. Cook pancetta in a skillet until crisp. Remove, reserve fat.
3. Add cream to skillet, simmer 2 minutes. Stir in cheeses and nutmeg until smooth.
4. Combine sprouts, pancetta, and sauce in a baking dish. Bake 10–15 minutes until bubbling.

• Make-ahead: Roast sprouts in advance, then finish with sauce before dinner.

Baked Cauliflower Mac and Cheese (Low Carb, GF)

Comfort food without pasta.

Ingredients (serves 8):

• 1 large head cauliflower, cut into small florets
• 2 tbsp butter
• 1/2 cup green onions, optional
• 1 cup heavy cream
• 1 cup shredded sharp cheddar
• 1/2 cup shredded mozzarella
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper
• 1/4 cup crushed pork rinds for topping

Directions:

1. Heat oven to 375 F. Steam cauliflower 5–6 minutes until just tender. Drain well.
2. Melt butter, add cream, simmer 2 minutes. Whisk in cheeses, Dijon, and seasonings until smooth.
3. Toss cauliflower with sauce, transfer to baking dish. Top with pork rinds.
4. Bake 15–20 minutes until golden and bubbly.

• Keep it creamy: Let florets dry after steaming to prevent a watery bake.
• Swap: Crushed almond crackers work if you skip pork rinds.

Baked Cauliflower Casserole with Bacon

Loaded-bake flavors everyone loves.

Ingredients (serves 8):

• 1 large head cauliflower, florets roasted
• 6 slices bacon, cooked and crumbled
• 1/2 cup sour cream
• 4 oz cream cheese, softened
• 1 cup shredded cheddar
• 2 green onions, sliced
• 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper

Directions:

1. Heat oven to 375 F. Roast florets on a sheet pan at 425 F for 15 minutes until lightly browned.
2. Stir sour cream, cream cheese, garlic, salt, and pepper until smooth.
3. Fold in cauliflower, bacon, cheddar, and most green onions.
4. Bake 15 minutes until hot. Top with remaining green onions.

• Short on time: Roast the cauliflower the day before.
• Add-ins: A few jalapeño slices bring gentle heat.

Cheesy Baked Green Beans

Simpler than casserole, still cheesy.

Ingredients (serves 6):

• 1 lb green beans, trimmed
• 1/2 cup heavy cream
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 clove garlic, minced
• 1/2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp pepper

Directions:

1. Heat oven to 400 F. Blanch beans 3 minutes, drain.
2. Combine cream, cheeses, garlic, and seasonings.
3. Toss with beans in a baking dish. Bake 15–18 minutes until bubbly and golden at edges.

• Texture tip: Blanch just until bright green, then drain well.
• Finish: A squeeze of lemon wakes up the cheese.

Creamed Spinach Casserole (Low Carb)

Steakhouse style, holiday ready.

Ingredients (serves 8):

• 20 oz frozen chopped spinach, thawed and well squeezed
• 3 tbsp butter
• 1/2 small onion, finely diced
• 2 cloves garlic, minced
• 8 oz cream cheese, cubed
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 1/4 tsp nutmeg, 1/2 tsp salt, 1/4 tsp pepper

Directions:

1. Heat oven to 350 F. Sauté onion in butter 3 minutes, add garlic 30 seconds.
2. Stir in cream cheese and cream until smooth.
3. Fold in spinach, Parmesan, nutmeg, salt, and pepper.
4. Spread in a dish and bake 15–20 minutes until hot and set.

• Water control: Squeeze spinach very well for a thick, silky finish.
• Serve with: Roast beef or turkey, since the sauce balances lean cuts.
• Quick planning note: Several of these can be assembled a day ahead, then baked while the turkey rests. That small shift keeps the kitchen calm and your holiday table full.

Mashed, stuffing, and comfort sides that replace carbs

Photo by The Castlebar

These sides bring the cozy textures you expect from mashed potatoes and bread stuffing, without the spike. I rely on cauliflower, mushrooms, and herbs to create rich flavor and the right mouthfeel. Keep a clean towel nearby, dry your veg well, and season with a steady hand.

Loaded Keto Cauliflower Mashed Potatoes

Creamy mash with bacon, cheddar, and chives. It feels like a steakhouse side, and it plates well with turkey or prime rib.

Ingredients (serves 8):

• 2 lb cauliflower florets
• 3 tbsp butter
• 2 oz cream cheese
• 1/4 cup sour cream
• 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper
• 1/2 cup shredded cheddar
• 4 slices bacon, crumbled
• 2 tbsp chopped chives

Directions:

1. Steam cauliflower until very tender, 10–12 minutes, then drain and pat dry.
2. Blend with butter, cream cheese, sour cream, garlic, salt, and pepper until smooth.
3. Fold in cheddar and half the bacon. Top with remaining bacon and chives.

• Make-ahead: Chill, then reheat covered at 325 F until hot. Stir and refresh with a spoon of sour cream if needed.

Creamy Mashed Cauliflower

Simple, silky, and fast. This is your base recipe that pairs with everything.

Ingredients (serves 6):

• 2 lb cauliflower florets
• 2 tbsp butter
• 1/4 cup heavy cream
• 1 small clove garlic, minced
• 1/2 tsp salt, 1/4 tsp pepper

Directions:

1. Boil or steam cauliflower until very tender. Drain well.
2. Blend or mash with butter, cream, garlic, salt, and pepper.
3. Warm on low 2 minutes, stirring, until thickened.

• Texture key: Let steam escape after draining. Less water means a fluffier mash.

Keto Sweet Potato Casserole (copycat, Wholesome Yum inspired)

Sweet taste without the carbs, using pumpkin and cauliflower. The flavor reads like sweet potato, but the net carbs stay in check.

Ingredients (serves 8):

• 1 lb cauliflower florets, steamed and drained
• 1 lb unsweetened pumpkin puree
• 3 tbsp melted butter
• 2 large eggs
• 1/3 cup granular allulose or erythritol
• 1 tsp vanilla extract
• 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp cloves
• Pinch salt
• Topping: 1/2 cup chopped pecans, 2 tbsp almond flour, 2 tbsp melted butter, 1 tsp cinnamon

Directions:

1. Heat oven to 350 F. Blend cauliflower until smooth, then mix with pumpkin, butter, eggs, sweetener, vanilla, spices, and salt.
2. Spread in a 9×9 inch dish.
3. Stir topping and sprinkle over. Bake 30–35 minutes until set and fragrant.

• Tip: If you want more “candied” flavor, add a few drops of maple extract.

Keto Stuffing with Sausage

Savory, herby, and hearty without bread. Cauliflower rice stands in for cubes of bread, while sausage and mushrooms bring depth.

Ingredients (serves 10):

• 1 lb ground pork sausage
• 2 tbsp butter
• 1 cup diced onion
• 1 cup diced celery
• 2 cups sliced mushrooms
• 4 cups riced cauliflower
• 1 tsp poultry seasoning
• 1 tsp dried sage, 1 tsp dried thyme
• 1/2 tsp salt, 1/4 tsp pepper
• 1/2 cup chicken broth
• 2 large eggs, beaten

Directions:

1. Brown sausage in a large skillet. Remove and set aside.
2. Add butter to skillet, sauté onion, celery, and mushrooms 5–6 minutes.
3. Stir in riced cauliflower, herbs, salt, and pepper, cook 3 minutes.
4. Return sausage, add broth, cool slightly, then stir in eggs.
5. Transfer to a greased dish and bake at 350 F for 25 minutes until set.

• Flavor boost: Add a handful of chopped fresh parsley or a splash of dry sherry before baking.

Riced Cauliflower Stuffing (keto, Whole30, paleo)

Lighter, grain free stuffing with classic flavors. This one pairs well with a rich gravy or roasted bird.

Ingredients (serves 8):

• 2 tbsp olive oil
• 1 cup diced onion
• 1 cup diced celery
• 2 cups sliced cremini mushrooms
• 4 cups riced cauliflower
• 1 tsp poultry seasoning
• 1/2 tsp dried rosemary, 1/2 tsp dried thyme
• 1/2 tsp salt, 1/4 tsp pepper
• 1/2 cup chicken or turkey broth
• 1/4 cup chopped fresh parsley

Directions:

1. Sauté onion, celery, and mushrooms in oil 6 minutes.
2. Add riced cauliflower and seasonings, cook 3–4 minutes.
3. Pour in broth and cook until mostly absorbed. Stir in parsley and serve or bake 10 minutes at 350 F for a drier texture.

• Keep it dairy free: Use olive oil or ghee and a clean-ingredient broth.

Instant Pot Low Carb Cauliflower and Cheese

Creamy, hands-off side that frees oven space. Great for busy holiday kitchens with a full roasting schedule.

Ingredients (serves 8):

• 1 large head cauliflower, florets
• 1/2 cup chicken broth
• 4 oz cream cheese, cubed
• 1 cup shredded cheddar
• 1/4 cup heavy cream
• 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper

Directions:

1. Add cauliflower and broth to Instant Pot. Pressure cook 1 minute, quick release.
2. Drain well. Stir in cream cheese, cheddar, cream, and seasonings until melted.
3. Optional: transfer to a broiler-safe dish and broil 2–3 minutes to brown.

• Service tip: Finish with chopped chives or paprika for color.

Roasted, air fryer, and skillet veggies that steal the show

When your main is rich and hearty, bright, crisp vegetables bring balance and real flavor. These sides cook fast, plate beautifully, and pull double duty as meal-prep heroes the next day. I lean on high heat, dry surfaces, and simple fat-salt-acid to get those browned edges and tender centers that make everyone reach for seconds.

If you are new to air frying veggies, the quick browning and low effort make it a great holiday helper.

Air Fryer Bacon Wrapped Green Beans

Elegant bundles with smoky flavor.

Ingredients (serves 8):

• 1 lb green beans, blanched 2 minutes
• 8 slices bacon
• 1 tbsp brown sugar substitute (optional)
• 1/2 tsp black pepper

Directions:

1. Make 8 bundles of beans. Wrap each with 1 slice bacon.
2. Sprinkle with sweetener and pepper.
3. Air fry at 390 F for 10–12 minutes, turning once, until bacon is crisp.

• Make-ahead: Wrap and chill up to 24 hours, then air fry before serving.
• Swap: Use turkey bacon for a lighter option, add 1 extra minute per side.

Fried Broccoli Cakes (Gluten Free Keto Fritters)

Crispy edges, cheesy centers.

Ingredients (makes 12 small cakes):

• 3 cups cooked chopped broccoli, well squeezed
• 2 large eggs
• 1 cup shredded cheddar
• 1/2 cup almond flour
• 1/4 cup grated Parmesan
• 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper
• 2 tbsp avocado oil for frying

Directions:

1. Mix broccoli, eggs, cheeses, almond flour, and seasonings.
2. Form 12 patties.
3. Fry in oil over medium heat 3–4 minutes per side until golden.

• Moisture control: Squeeze the broccoli very well for the best crust.
• Serve with: Lemon garlic yogurt or sugar free ranch for dipping.

Garlic Parmesan Air Fryer Spaghetti Squash

Long strands make a fun, low carb noodle side.

Ingredients (serves 6):

• 1 medium spaghetti squash, halved and seeded
• 1 tbsp olive oil
• 1/2 tsp salt, 1/4 tsp pepper
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan
• 1 tbsp chopped parsley

Directions:

1. Brush squash with oil, season. Air fry cut side up at 380 F for 25–30 minutes until tender.
2. Scrape strands with a fork.
3. Melt butter with garlic 1 minute, toss with strands, Parmesan, and parsley.

• Texture tip: Stop scraping when you reach the firm walls to avoid watery strands.
• Add a finish: A squeeze of lemon brightens the cheese and garlic.

Oven Roasted Broccoli with Garlic and Herbs

Crisp-tender florets with browned edges.

Ingredients (serves 6):

• 1.5 lb broccoli florets
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt, 1/4 tsp red pepper flakes
• 1 tsp lemon zest

Directions:

1. Heat oven to 425 F. Toss broccoli with oil, garlic, herbs, salt, and pepper flakes.
2. Roast 18–20 minutes, stirring once.
3. Finish with lemon zest and serve hot.

• Sheet pan space: Spread florets with gaps so steam escapes and edges brown.
• Variation: Add a dusting of Parmesan in the last 2 minutes.

Italian Oven Roasted Zucchini and Squash

Simple, savory, and fast.

Ingredients (serves 6):

• 2 medium zucchini and 2 medium yellow squash, sliced into half moons
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper
• 1/4 cup grated Parmesan

Directions:

1. Heat oven to 425 F. Toss vegetables with oil and seasonings.
2. Spread on a sheet pan. Roast 15–18 minutes until tender.
3. Sprinkle with Parmesan and serve.

• Avoid soggy squash: Pat slices dry and roast on a preheated pan.
• Add color: Toss in a few halved cherry tomatoes if your carbs allow.

Cooked Radishes with Garlic Butter

Surprisingly potato-like when roasted.

Ingredients (serves 6):

• 1 lb radishes, trimmed and halved
• 1.5 tbsp melted butter
• 1 tsp garlic powder
• 1/2 tsp salt, 1/4 tsp pepper
• Optional: 1 tsp chopped dill

Directions:

1. Heat oven to 400 F. Toss radishes with butter, garlic, salt, and pepper.
2. Roast 22–25 minutes, shaking pan once.
3. Sprinkle with dill, serve warm.

• Flavor note: Roasting tames the sharp bite, which makes radishes taste mild and a bit sweet.
• Finish strong: Add a touch of flaky salt right before serving for pop.

First-course soups that keep carbs in check

Warm, savory soup sets a cozy tone before the main course. These bowls focus on vegetables, clean fats, and direct flavor, so you get comfort without a carb load. I rely on coconut milk, cream, and cheese for body, and I finish with bright touches like lime or green onions for balance.

Low Carb Squash Soup with Coconut Milk and Curry

Silky and lightly spiced. Coconut milk gives a plush finish, while curry adds warmth without heat.

Ingredients (serves 6):

• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups sliced yellow squash
• 2 cups cauliflower florets
• 1 tbsp curry powder
• 3 cups chicken broth
• 1 cup full-fat coconut milk
• 1/2 tsp salt, 1/4 tsp pepper
• Lime wedges, for serving

Directions:

1. Sauté onion in coconut oil for 3 minutes, then add garlic for 30 seconds.
2. Add squash, cauliflower, curry, and broth. Simmer 12 to 15 minutes until soft.
3. Blend until smooth, stir in coconut milk, season, and serve with lime.

• Bold flavor tip: A squeeze of lime at the table lifts the curry and keeps the soup bright.
• Make-ahead: Blend and chill up to 2 days, then warm gently and finish with lime.

Broccoli Cheese Soup (stovetop, Instant Pot, or Crock-Pot)

Creamy, cheesy, and fast. Small broccoli pieces cook quickly and blend into the sauce for a smooth spoonful.

Ingredients (serves 8):

• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups finely chopped broccoli
• 4 cups chicken broth
• 1 cup heavy cream
• 4 oz cream cheese
• 8 oz sharp cheddar, grated
• 1/2 tsp salt, 1/4 tsp pepper

Directions: Stovetop:

1. Sauté onion in butter for 4 minutes, add garlic for 30 seconds.
2. Add broccoli and broth, simmer 8 to 10 minutes.
3. Stir in cream, cream cheese, and cheddar until smooth. Season.

Instant Pot:
Sauté onion and garlic, add broccoli and broth. Pressure cook 1 minute, quick release, then add dairy.

Slow cooker:
Add all but dairy, cook on low for 3 to 4 hours, then stir in dairy to melt.

• Cheese tip: Remove from heat before adding cheddar to prevent graininess.
• Texture control: Use an immersion blender for 10 seconds if you like it silkier.

Homemade Egg Drop Soup (Keto, Gluten Free)

Light and soothing. The egg ribbons form in seconds, and the broth stays clear and savory.

Ingredients (serves 6):

• 4 cups chicken broth
• 1 tbsp coconut aminos or tamari (gluten free)
• 1 tsp grated fresh ginger
• 1/4 tsp white pepper
• 2 large eggs, beaten
• 1/4 tsp xanthan gum or 1/2 tsp gelatin, optional for body
• 2 green onions, thinly sliced

Directions:

1. Bring broth, aminos, ginger, and pepper to a simmer. Whisk in xanthan if using.
2. Slowly drizzle in eggs while stirring to form ribbons.
3. Garnish with green onions and serve hot.

• Quick comfort: This cooks in under 10 minutes and pairs well with rich mains.
• Salty-savory balance: Taste before adding more salt, since aminos add plenty.

Keto Chicken Noodle Soup (no noodles)

Classic flavor with clean swaps. Zucchini noodles go in at the end so they stay tender with a little bite.

Ingredients (serves 8):

• 1 tbsp olive oil
• 1 lb boneless skinless chicken thighs, diced
• 1/2 cup diced onion
• 1 cup diced celery
• 1/2 cup diced carrot (optional, adds a few carbs)
• 6 cups chicken broth
• 1 tsp dried thyme, 1 bay leaf
• 2 cups zucchini noodles
• 1/2 tsp salt, 1/4 tsp pepper

Directions:

1. Sauté chicken in oil until just cooked. Add onion, celery, and carrot, cook 3 minutes.
2. Pour in broth, thyme, and bay leaf. Simmer 12 minutes.
3. Remove bay leaf. Stir in zucchini noodles for 2 minutes. Season and serve.

• Smart swaps: Skip carrot to trim carbs or keep a small amount for color.
• Freezer note: Freeze without zucchini noodles, then add fresh noodles when reheating.

Holiday breads, rolls, and sauces that fit your macros

You can serve bread and classic sauces, and still stay low carb. The trick is simple ingredients, smart swaps, and a few technique cues. These holiday-ready sides keep net carbs in check, so you can enjoy a warm roll with gravy or a bright sauce with your turkey and ham.

I use almond flour, eggs, and cheese to mimic structure and rise. It is familiar comfort, just lighter on carbs.

Easy Low Carb Rolls (Keto)

Soft dinner rolls made with fathead-style dough.

Ingredients (makes 10 rolls):

• 2 cups blanched almond flour
• 2 tbsp coconut flour
• 1 tbsp baking powder
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1.5 cups shredded low-moisture mozzarella
• 2 oz cream cheese
• 3 large eggs, room temp
• 2 tbsp melted butter for brushing

Directions:

1. Heat oven to 350 F. Line a baking sheet with parchment.
2. Melt mozzarella and cream cheese until stretchy. Stir in eggs.
3. Mix almond flour, coconut flour, baking powder, garlic, and salt, then combine with cheese mixture.
4. Form 10 balls, bake 20–24 minutes until golden. Brush with butter.

• Bake until the tops are deeply golden for the best crumb.
• For garlic-herb rolls, add 1 tsp Italian seasoning to the dry mix.

Almond Flour Biscuits (Low Carb, Grain Free)

Fluffy, buttery, and great with gravy.

Ingredients (makes 8 biscuits):

• 2 cups blanched almond flour
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 2 large eggs
• 1/3 cup sour cream
• 4 tbsp unsalted butter, melted

Directions:

1. Heat oven to 400 F. Line a baking sheet.
2. Whisk almond flour, baking powder, and salt. Stir in eggs, sour cream, and butter.
3. Scoop 8 mounds and bake 12–15 minutes until set and lightly browned.

• Keep the batter slightly lumpy for a tender, soft crumb.
• Split and toast leftovers for breakfast sandwiches the next day.

Asparagus with Brown Butter Hollandaise

Elegant side that feels special.

Ingredients (serves 6):

• 1.5 lb asparagus, trimmed
• 2 tbsp olive oil
• 1/2 tsp kosher salt, 1/4 tsp pepper
• Hollandaise: 3 egg yolks, 6 tbsp unsalted butter browned, 1 tbsp lemon juice, pinch salt

Directions:

1. Toss asparagus with oil, salt, and pepper. Roast at 425 F for 10–12 minutes.
2. Blend yolks and lemon juice with an immersion blender. Slowly stream in warm browned butter to emulsify. Season with salt.
3. Serve asparagus with warm hollandaise.

• Brown the butter until nutty and amber for a deeper sauce.
• Keep the hollandaise warm in a small insulated mug until serving.

Cranberry Chutney (Sugar Free)

Bright, tangy, and perfect with turkey or ham.

Ingredients (serves 12, about 2 cups):

• 12 oz fresh cranberries
• 1/2 cup water
• 1/2 cup allulose or erythritol
• Zest of 1 small orange, plus 1 tbsp juice
• 1 tsp grated fresh ginger
• 1/4 tsp cinnamon
• Pinch salt

Directions:

1. Add all ingredients to a saucepan and bring to a simmer.
2. Cook 10–12 minutes, stirring, until berries burst and mixture thickens.
3. Cool to room temp. It will thicken more as it cools.

• Make it ahead. It keeps 7 days in the fridge and sets up nicely.
• For a savory twist, add a tiny splash of apple cider vinegar at the end.

Holiday sides should taste joyful and feel doable. When my husband was diagnosed with type 2 diabetes, I shifted to sugar free, low carb recipes that still bring comfort, color, and texture. This lineup gives you options that travel well, reheat cleanly, and hold their own next to any roast.

Quick make-ahead and reheat guide: assemble casseroles, chill 1 to 2 days, then reheat covered at 325 F until hot. Freeze mash and most casseroles for up to 2 months, thaw overnight in the fridge, then warm on the stovetop or at 350 F with a splash of cream or broth. Re-crisp fritters, bacon bundles, and roasted veg in the air fryer at 375 F for 3 to 5 minutes. Keep salad greens and dressings separate, toss at the table for best texture.

Plan a sample plate: one creamy casserole, one roasted veg, one fresh salad, a warm roll, and a spoon of cranberry chutney. Mix and match to hit your carb goals, then save or print your picks. Pin this for Thanksgiving and Christmas, and share with a friend who wants an easier holiday.

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