Easy Keto Turkey Leftovers, Low Carb Comfort Food You’ll Love 2025

Thanksgiving leftovers crowding your fridge? You’re in the right place for easy, cozy, low carb meals that use up every last bite of leftover turkey without extra fuss. Ready for some easy keto turkey leftovers?

Every recipe below is keto and sugar free, uses common pantry items, and works with roasted or smoked turkey. Expect smart swaps like cauliflower rice, zucchini noodles, spaghetti squash, almond flour, low carb tortillas, fathead dough, chaffles, and sugar free sauces that actually taste good.

When my husband was diagnosed with Type 2 Diabetes and put on Cholesterol and High Blood Pressure medicine I started converting all of our recipes to Keto and low sugar. Flavor still leads the way. Mix and match simple sides like crisp salads or roasted veggies for a full meal.

Quick safety note: refrigerate turkey within 2 hours, use it within 3 to 4 days, or freeze up to 3 months. Let’s turn those leftovers into fast weeknight wins.

Keto Turkey Soups and Stews for Cozy Bowls
Keto Casseroles and Pies the Whole Family Will Love
Tex-Mex and Southwest Keto Turkey Favorites
One-Pan Skillets and Quick Keto Dinners
Sandwiches, Wraps, and Quesadillas with Keto Swaps
Pizza, Party Bites, Breakfast, and Salads
Conclusion

Keto Turkey Soups and Stews for Cozy Bowls

Cold night, busy day, and a fridge full of turkey? Grab a pot. These keto soups and stews turn leftovers into fast comfort with simple pantry ingredients, rich flavor, and smart low carb swaps. Each bowl is creamy, savory, and satisfying without beans, potatoes, or flour. Batch-cook for the week, or freeze portions for easy meals later.

Creamy Turkey Soup (Low Carb Comfort)

A silky, rich soup that tastes like a hug in a bowl. Cauliflower blends into the broth for body, so you need less cream and no flour.

Ingredients:

2 tbsp butter
1 tbsp olive oil
1 small onion, diced
2 celery stalks, diced
2 cups small cauliflower florets
3 cups turkey or chicken broth (unsalted)
1 cup heavy cream
2 cups cooked turkey, shredded
2 tbsp cream cheese, softened
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp salt, 1/4 tsp black pepper
2 tbsp chopped parsley

Instructions:

Warm butter and oil in a pot over medium heat. Sauté onion and celery for 3 to 4 minutes until softened.
Add cauliflower, garlic powder, thyme, salt, and pepper. Cook for 2 minutes to bloom the spices.
Pour in broth. Simmer 8 to 10 minutes until the cauliflower is fork tender.
Blend about 1 cup of the soup with an immersion blender, or remove 1 cup to a blender, then return it to the pot.
Stir in heavy cream, cream cheese, and turkey. Simmer 3 to 4 minutes until smooth and heated through.
Taste and adjust seasoning. Top with parsley and serve hot.

Quick tips:

For extra richness, add a splash of dry sherry at step 5.
Keep it dairy-light by swapping half the cream for unsweetened almond milk.

Turkey “Wild Rice” Soup with Cauliflower Rice

All the cozy vibes of classic wild rice soup, without the carbs. Cauliflower rice brings a similar bite and soaks up that creamy broth.

Ingredients:

2 tbsp butter
8 oz mushrooms, sliced
1 small onion, diced
2 celery stalks, diced
2 cups riced cauliflower
4 cups turkey or chicken broth
1 bay leaf
1 tsp dried thyme
1 cup heavy cream
2 cups cooked turkey, cubed
1/4 tsp xanthan gum (optional, for thicker soup)
Salt and pepper to taste

Instructions:

Melt butter in a pot. Sauté mushrooms, onion, and celery for 5 minutes until the mushrooms release their juices.
Add riced cauliflower, thyme, bay leaf, salt, and pepper. Cook for 1 minute.
Pour in broth. Simmer for 8 minutes.
Add cream and turkey. Simmer for 3 minutes.
Whisk in xanthan gum if you prefer a thicker texture. Cook for 1 to 2 minutes.
Remove the bay leaf. Taste and adjust seasoning. Serve warm.

Make it your own:

Stir in a handful of chopped spinach at the end for color.
For dairy sensitivity, use coconut cream in place of heavy cream.

White Turkey Chili (Bean-Free)

Creamy, mild heat, and loaded with tender turkey. No beans needed. Zucchini adds texture, and the green chile base keeps it bright.

Ingredients:

1 tbsp avocado oil
1 small onion, diced
1 jalapeño, seeded and minced (optional)
1 (4 oz) can diced green chiles
2 cloves garlic, minced
1 tsp cumin, 1 tsp dried oregano
3 cups turkey or chicken broth
2 cups cooked turkey, shredded
4 oz cream cheese, cubed
1/2 cup heavy cream
1 small zucchini, diced
1 cup shredded Monterey Jack
1/2 lime, juiced
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Heat oil in a pot. Sauté onion and jalapeño for 3 minutes until fragrant.
Add green chiles and garlic. Cook for 1 minute.
Stir in cumin, oregano, salt, and pepper.
Pour in broth, add turkey and zucchini, then simmer for 8 minutes.
Add cream cheese and heavy cream. Stir until the cream cheese melts and the chili is smooth.
Remove from heat. Stir in Monterey Jack and lime juice. Garnish with cilantro.

Tasty add-ons:

Top with sliced avocado or sour cream for extra fat and body.
If you want more heat, swap jalapeño for serrano.

Keto Turkey Noodle Soup with Zucchini

All the comfort of classic noodle soup with a clean, light finish. Zucchini noodles cook fast, so they keep some bite.

Ingredients:

1 tbsp olive oil
1 small onion, diced
2 celery stalks, sliced
1 small carrot, diced (optional, small amount)
4 cups turkey or chicken broth
1 bay leaf, 1/2 tsp dried thyme
2 cups cooked turkey, shredded
2 medium zucchini, spiralized into noodles
Salt and pepper to taste
1 tbsp lemon juice (optional)
Fresh parsley, chopped

Instructions:

Heat oil in a pot. Sauté onion, celery, and carrot for 4 minutes until crisp-tender.
Add broth, bay leaf, thyme, salt, and pepper. Simmer for 8 minutes.
Stir in turkey and cook for 2 minutes.
Add zucchini noodles. Cook 1 to 2 minutes until just tender.
Remove the bay leaf. Add lemon juice if using. Finish with parsley and serve.

Smart swaps:

Use thin-sliced cabbage instead of zoodles if that is what you have.
For extra protein, whisk in 2 beaten eggs at step 3 for egg drop texture.

Turkey Stew with Almond Flour Dumplings

This is the hearty one. A creamy stew with tender turkey and herbed dumplings that cook right on top.

Ingredients:

2 tbsp butter
1 tbsp olive oil
1 small onion, diced
2 celery stalks, diced
2 cups turnips, peeled and diced (potato swap)
8 oz mushrooms, sliced
4 cups turkey or chicken broth
1 tsp dried thyme, 1 tsp dried rosemary
2 cups cooked turkey, cubed
1/2 cup heavy cream
1/4 tsp xanthan gum (optional)
Salt and pepper to taste

Dumplings:

1 cup almond flour
2 tbsp coconut flour
1 tsp baking powder
1/2 tsp garlic powder
1/2 tsp salt
2 large eggs, beaten
1/4 cup grated Parmesan
2 tbsp chopped parsley

Instructions:

Sauté onion and celery in butter and oil for 4 minutes. Add turnips and mushrooms, then cook for 3 minutes.
Pour in broth. Add thyme, rosemary, salt, and pepper. Simmer for 12 minutes until turnips are tender.
Stir in turkey and cream. Sprinkle xanthan gum if you prefer a thicker stew.
Combine dumpling ingredients into a thick batter.
Drop spoonfuls of batter onto the simmering stew. Cover and cook for 8 to 10 minutes until the dumplings are set.
Taste and adjust seasoning. Serve hot.

Helpful pointers:

Keep the stew at a gentle simmer so dumplings set, not boil apart.
If the stew thickens too much, splash in more broth to loosen.

Serving and storage:

Soups keep in the fridge for 3 to 4 days. Reheat gently to avoid splitting the cream.
Freeze the chili and creamy soups without zucchini or dumplings for best texture. Add zoodles or dumplings fresh when reheating.
Garnish ideas: chopped herbs, green onions, a swirl of cream, or a squeeze of lemon for brightness.

Keto Casseroles and Pies the Whole Family Will Love

Cozy, creamy, and weeknight easy, these low carb casseroles and pies use real ingredients and your leftover turkey. They bake up bubbly and golden, and they hold well for meal prep. Each one skips flour and sugar, keeps carbs low, and still tastes like classic comfort food.

A quick note on texture: squeeze excess liquid from veggies like zucchini or spaghetti squash so your casseroles stay rich, not watery. Then let them rest a few minutes before serving so layers set.

Turkey Tetrazzini with Zucchini Noodles

This classic gets a keto spin with zoodles and a silky cream sauce. It is rich, cheesy, and fast.

Ingredients:

4 medium zucchini, spiralized
2 tbsp butter
8 oz mushrooms, sliced
2 cloves garlic, minced
4 oz cream cheese
3/4 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan
2 cups cooked turkey, shredded
1/2 cup mozzarella, shredded
1/2 tsp salt, 1/4 tsp pepper
2 tbsp chopped parsley

Instructions:

Preheat oven to 375°F. Place zoodles on a towel and lightly salt to drain.
In a skillet, sauté mushrooms in butter 5 minutes. Add garlic 30 seconds.
Stir in cream cheese, heavy cream, and broth until smooth. Add Parmesan, salt, and pepper.
Toss in turkey and drained zoodles. Mix gently.
Transfer to a greased baking dish. Top with mozzarella.
Bake 12 to 15 minutes until bubbly. Garnish with parsley.

Make it better:

Pat zoodles dry twice for best texture.
Add a squeeze of lemon before baking for brightness.

New Turkey Tetrazzini with Spaghetti Squash

Creamy, stretchy cheese with tender squash strands give you a pasta feel without the carbs. It feeds a crowd and reheats well.

Ingredients:

1 medium spaghetti squash, roasted and strands pulled (about 4 cups)
2 tbsp butter
1 small onion, diced
1 cup peas substitute: diced green beans (blanched)
2 cups cooked turkey, shredded
1 cup Alfredo sauce, sugar free
1/2 cup heavy cream
1/2 cup grated Parmesan
1 cup shredded mozzarella
Salt and pepper to taste

Instructions:

Heat oven to 375°F. Grease a 9×13 dish.
Sauté onion in butter until soft. Stir in Alfredo, cream, Parmesan, salt, and pepper.
Combine spaghetti squash, turkey, and green beans in a bowl. Pour sauce over and toss.
Spread in the dish. Top with mozzarella.
Bake 15 to 20 minutes until golden and bubbly. Rest 5 minutes before serving.

Tips:

Roast squash cut side down for less moisture, then drain strands on a towel.
Stir in chopped spinach for color and extra fiber.

Thanksgiving Casserole with Cauliflower Mash and Keto Stuffing

All the best parts of the holiday layered into one dish, minus the carbs. It is savory, creamy, and perfect for leftovers.

Ingredients:

3 cups cooked turkey, chopped
1 cup keto gravy (sugar free)
3 cups cauliflower mash (butter and Parmesan)
2 cups chopped leftover keto stuffing or quick mix: 2 cups almond flour croutons, 1/2 cup celery and onion sautéed in butter, poultry seasoning, salt
1 cup green beans, chopped and blanched
1 cup shredded cheddar
2 tbsp melted butter

Instructions:

Heat oven to 375°F. Grease a 9×13 dish.
Mix turkey with keto gravy and green beans. Spread in the dish.
Crumble keto stuffing over turkey layer.
Spoon cauliflower mash on top, spreading to edges.
Sprinkle cheddar and drizzle melted butter.
Bake 20 minutes until hot and browned on top.

Helpful notes:

If your mash is loose, cook it a bit longer to steam off moisture.
Add a pinch of sage or rosemary to the stuffing layer for a holiday boost.

Leftover Turkey Casserole with Broccoli and Cheddar

Think broccoli cheddar soup, baked into a hearty casserole. It is creamy, cheesy, and kid friendly.

Ingredients:

4 cups broccoli florets, lightly steamed
3 cups cooked turkey, chopped
4 oz cream cheese
3/4 cup heavy cream
1/2 cup chicken broth
1 tsp garlic powder, 1/2 tsp onion powder
1 1/2 cups shredded cheddar, divided
1/2 cup crushed pork rinds
2 tbsp butter, melted
Salt and pepper to taste

Instructions:

Heat oven to 400°F. Grease a casserole dish.
In a saucepan, whisk cream cheese, cream, broth, garlic powder, and onion powder over low heat until smooth.
In a bowl, combine broccoli, turkey, and 1 cup cheddar. Pour sauce over and toss.
Spread in the dish. Top with remaining cheddar.
Mix pork rinds with melted butter and sprinkle on top.
Bake 15 minutes until bubbly and crisp.

Pro tips:

Steam broccoli just until bright green so it stays crisp in the bake.
Swap pork rinds for almond flour mixed with Parmesan if you prefer.

Turkey Shepherd’s Pie with Cauliflower Mash

A cozy pie with a savory turkey filling and a creamy cauliflower top. It is a full meal in one pan.

Ingredients:

2 tbsp butter
1 small onion, diced
2 celery stalks, diced
1 small carrot, diced (optional)
3 cups cooked turkey, chopped
1 cup keto gravy or turkey broth thickened lightly
1 cup chopped green beans (pea swap)
3 cups cauliflower mash (with butter and Parmesan)
1/2 tsp paprika, salt, and pepper to taste

Instructions:

Heat oven to 400°F. Grease a baking dish.
Sauté onion, celery, and carrot in butter 5 minutes. Stir in turkey, green beans, and gravy. Simmer 2 minutes.
Spread the filling in the dish. Top with cauliflower mash.
Sprinkle paprika, salt, and pepper.
Bake 20 minutes until top is lightly browned and filling is bubbling.

For best results:

Rough up the mash with a fork so the peaks brown nicely.
If your gravy is thin, thicken with a pinch of xanthan gum before assembling.

Storage and reheating:

Cool, cover, and refrigerate up to 3 days. Reheat at 325°F until hot.
Most casseroles freeze well for 2 months. Wrap tightly, thaw in the fridge, then bake until warmed through.

Tex-Mex and Southwest Keto Turkey Favorites

Craving bold flavor without the carbs? These Tex-Mex and Southwest picks turn leftover turkey into cheesy, saucy, weeknight winners. Each recipe is keto friendly, sugar free, and pantry simple. Keep your low carb tortillas, salsa, and enchilada sauce on hand, then mix, roll, and bake. Dinner is set.

Turkey Enchiladas (Low Carb Tortillas)

A classic red enchilada bake with tender turkey and a cozy, melty top.

Ingredients:

8 low carb tortillas (6-inch)
3 cups cooked turkey, shredded
2 cups red enchilada sauce, sugar free
2 cups shredded Monterey Jack or cheddar
1/2 small onion, minced
1 tsp chili powder, 1 tsp cumin
1/2 cup sour cream
Fresh cilantro, chopped
Salt and pepper to taste

Instructions:

Heat oven to 375°F. Spread 1/2 cup sauce in a 9×13 dish.
Mix turkey with 1 cup cheese, onion, chili powder, cumin, salt, and pepper.
Fill tortillas with turkey mixture, roll, and place seam side down.
Pour remaining sauce over top. Sprinkle remaining cheese.
Bake 15 minutes until bubbly. Serve with sour cream and cilantro.

Turkey Enchiladas Verdes

Creamy, tangy, and a little spicy, thanks to salsa verde and pepper jack.

Ingredients:

8 low carb tortillas (6-inch)
3 cups cooked turkey, shredded
2 cups salsa verde (no sugar added)
4 oz cream cheese, softened
1 1/2 cups shredded pepper jack
1/2 tsp cumin, salt, and pepper to taste
Fresh cilantro and lime wedges

Instructions:

Heat oven to 375°F. Spread 1/2 cup salsa verde in a baking dish.
Mix turkey, cream cheese, cumin, salt, and pepper.
Fill tortillas, roll, and place seam side down.
Pour remaining salsa over and top with pepper jack.
Bake 15 to 18 minutes. Serve with cilantro and lime.

Southwestern Turkey Bake with Cauliflower Rice

A cheesy, hearty casserole with taco spices and a veggie base that keeps carbs low.

Ingredients:

3 cups riced cauliflower
2 tbsp olive oil
1 red bell pepper, diced
1 (4 oz) can diced green chiles
2 tsp taco seasoning (no sugar)
3 cups cooked turkey, chopped
1 1/2 cups shredded cheddar
2 large eggs, beaten
1/2 cup salsa (no sugar)
Salt and pepper to taste

Instructions:

Heat oven to 375°F. Grease a casserole dish.
Sauté riced cauliflower and bell pepper in oil 5 minutes.
Stir in green chiles, taco seasoning, salt, and pepper.
Combine with turkey, 1 cup cheddar, eggs, and salsa.
Spread in the dish. Top with remaining cheddar.
Bake 20 minutes until set and bubbly.

Thanksgiving’s Not Over Yet Enchilada Soup

Creamy, rich, and fast. It tastes like red enchiladas in a spoon.

Ingredients:

1 tbsp avocado oil
1 small onion, diced
2 cloves garlic, minced
2 cups sugar free red enchilada sauce
3 cups turkey or chicken broth
2 cups cooked turkey, shredded
4 oz cream cheese, cubed
1 cup heavy cream
1 cup cauliflower rice
1 tsp cumin, 1 tsp chili powder
Salt and pepper to taste
Toppings: shredded cheese, avocado, cilantro

Instructions:

Sauté onion in oil 3 minutes. Add garlic 30 seconds.
Stir in enchilada sauce, broth, cumin, chili powder, salt, and pepper.
Add turkey and cauliflower rice. Simmer 8 minutes.
Stir in cream cheese and heavy cream until smooth.
Serve with cheese, avocado, and cilantro.

Weeknight Turkey Tortilla Soup (Keto)

All the flavor of tortilla soup, with crisp low carb strips on top.

Ingredients:

1 tbsp olive oil
1 small onion, diced
1 tsp cumin, 1 tsp chili powder
1 (14.5 oz) can diced tomatoes (no sugar added)
3 cups turkey or chicken broth
2 cups cooked turkey, shredded
1 cup riced cauliflower
2 low carb tortillas, sliced into strips
1 tbsp avocado oil (for crisping)
Lime wedges and cilantro
Salt and pepper

Instructions:

Sauté onion in olive oil 3 minutes. Add cumin and chili powder 30 seconds.
Add tomatoes, broth, turkey, cauliflower rice, salt, and pepper. Simmer 10 minutes.
Toss tortilla strips with avocado oil. Air fry or bake at 400°F for 4 to 5 minutes until crisp.
Ladle soup into bowls. Top with crisp tortilla strips, cilantro, and lime.

Quick tips for all five:

Use no sugar added sauces to keep carbs in check.
Taste and season at the end. Turkey can be mild, so salt matters.
For heat, add chopped jalapeño or a pinch of chipotle powder.

One-Pan Skillets and Quick Keto Dinners

When the fridge is full and energy is low, grab a skillet. These one-pan meals keep cleanup light, use what you have, and pack real flavor. Each recipe stays keto and sugar free, with simple steps and pantry-friendly ingredients. Cook, serve, and breathe a little easier.

One-Pot Thanksgiving Dinner Skillet

A cozy, family-style skillet that eats like a holiday plate. You get turkey, green beans, mash, and gravy in one pan, ready in minutes.

Ingredients:

2 tbsp butter
2 cups cooked turkey, sliced or shredded
2 cups steamed green beans
2 cups warm cauliflower mash
1 cup keto turkey gravy
1 tsp poultry seasoning
Salt and pepper

Instructions:

Melt butter in a large skillet.
Add turkey and heat 2 minutes. Sprinkle poultry seasoning.
Push turkey to one side. Add green beans and warm through.
Stir in gravy until hot.
Spoon cauliflower mash into the skillet and serve family style.

Tips that help:

Keep the mash warm in a covered bowl while you heat the turkey and beans.
If your gravy is thick, thin with a splash of broth.
Add a squeeze of lemon over the green beans for brightness.

Turkey Biscuit Skillet with Almond Flour Drop Biscuits

Creamy turkey filling with soft, cheesy biscuits that bake right on top. It is a fast comfort meal, all in one pan.

Ingredients:

2 tbsp butter
1 small onion, diced
8 oz mushrooms, sliced
2 cups cooked turkey, chopped
3/4 cup heavy cream
1/2 cup chicken broth
4 oz cream cheese
1/2 tsp garlic powder, salt, and pepper

Biscuit Topping:

1 1/4 cups almond flour
1 tsp baking powder
1/2 tsp salt
1 cup shredded mozzarella
2 large eggs

Instructions:

Heat oven to 375°F. In an oven-safe skillet, sauté onion and mushrooms in butter 5 minutes.
Stir in turkey, cream, broth, cream cheese, garlic powder, salt, and pepper. Simmer 3 minutes.
Mix biscuit ingredients to form a sticky batter.
Drop spoonfuls over the turkey mixture.
Bake 15 minutes until biscuits are set and lightly golden.

Smart swaps and tips:

For a thicker filling, simmer 1 extra minute before adding the biscuits.
Use cheddar instead of mozzarella for a sharper bite.
Sprinkle parsley or paprika on the biscuits before baking for color.

Crispy Mashed Cauliflower and Stuffing Patties with Turkey

Crisp on the outside, tender inside, and perfect for dipping in gravy or cranberry sauce. Great for small bits of leftovers.

Ingredients:

2 cups leftover cauliflower mash
1 cup chopped keto stuffing
1 cup cooked turkey, chopped
1/3 cup grated Parmesan
1 large egg
1/4 cup almond flour
2 tbsp chopped parsley
Salt and pepper
2 tbsp avocado oil

Instructions:

Mix mash, stuffing, turkey, Parmesan, egg, almond flour, parsley, salt, and pepper.
Form 8 small patties.
Heat oil in a skillet over medium. Fry patties 3 to 4 minutes per side until crisp.
Serve with a spoon of keto gravy or sugar free cranberry sauce.

Crisp-factor tips:

Chill the patties 10 minutes before frying if the mixture feels soft.
Do not crowd the pan. Work in batches for a better crust.
Reheat leftovers in a skillet to keep them crunchy.

Leftover Turkey Hash with Turnips and Eggs

Savory, hearty, and perfect for breakfast or dinner. Turnips cook up like potatoes, with fewer carbs.

Ingredients:

2 tbsp olive oil
2 cups turnips, diced small
1 small onion, diced
1 red bell pepper, diced
2 cups cooked turkey, chopped
1 tsp smoked paprika, salt, and pepper
4 large eggs
Chives for garnish

Instructions:

Heat oil in a large skillet. Cook turnips 6 to 8 minutes until tender and golden.
Add onion and bell pepper. Cook 3 minutes.
Stir in turkey, paprika, salt, and pepper. Heat 2 minutes.
Make 4 wells and crack in eggs. Cover and cook until eggs are set to your liking.
Garnish with chives and serve.

Make it your way:

Add a few spinach leaves at step 3 for extra greens.
Finish with a sprinkle of cheddar or feta.
Swap turnips for rutabaga if that is what you have.

Quick Turkey Chili (No Beans)

A fast, hearty chili with rich spice and no beans. The turkey soaks up the sauce and stays tender.

Ingredients:

1 tbsp avocado oil
1 small onion, diced
2 cloves garlic, minced
2 cups cooked turkey, chopped
1 (14.5 oz) can diced tomatoes (no sugar)
1 tbsp tomato paste (no sugar)
1 1/2 cups beef or chicken broth
1 1/2 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cocoa powder (optional)
Salt and pepper
Shredded cheese and sour cream for serving

Instructions:

Sauté onion in oil 3 minutes. Add garlic 30 seconds.
Stir in turkey, tomatoes, tomato paste, broth, spices, salt, and pepper.
Simmer 12 to 15 minutes to thicken.
Serve with cheese and sour cream.

Flavor boosters:

Add a few diced green chiles for mild heat.
Stir in a pat of butter at the end for a silky finish.
For thicker chili, simmer uncovered the last 5 minutes.

Quick one-pan dinners save time, waste less, and keep blood sugar steady. Keep a bag of riced cauliflower, a block of cream cheese, and a few low sugar sauces on hand. You will be ready for any leftover turkey situation.

Sandwiches, Wraps, and Quesadillas with Keto Swaps

Craving a handheld meal that still fits your carbs? These easy ideas use turkey, simple keto swaps, and quick skillet time. Think crispy chaffles instead of bread, low carb tortillas that actually crisp, and lettuce wraps that stay sturdy. Keep sugar free sauces handy, then mix and match for fast lunches and cozy dinners.

Turkey Melt on Chaffles

A classic melt gets a low carb twist with chaffles that toast up crisp and hold the gooey middle.

Ingredients:

Chaffles: 2 large eggs, 1 cup shredded mozzarella
6 oz sliced leftover turkey
2 slices cheddar or Swiss
1 tbsp sugar free mayonnaise
1 tsp Dijon mustard
1 tbsp butter

Instructions:

Make 2 chaffles in a mini waffle maker with egg and mozzarella.
Spread mayo and Dijon on chaffles.
Layer turkey and cheese between chaffles.
Pan toast with butter over medium heat 2 minutes per side until melty.

Make it better:

Add a tomato slice or a few spinach leaves before toasting.
For extra crunch, sprinkle a pinch of Parmesan on the outside before it hits the pan.
Use sliced smoked turkey if you want a bolder bite.

Turkey Quesadillas with Sugar Free Cranberry Salsa

Sweet-tart salsa meets melty cheese for a holiday spin on a weeknight favorite.

Ingredients:

2 low carb tortillas
1 cup shredded turkey
1 cup shredded Monterey Jack
1 tbsp butter

Cranberry Salsa:

1/2 cup no sugar added cranberry sauce
1 tbsp lime juice
1 tbsp chopped cilantro
1 tsp orange zest (optional)
Pinch of salt, sweeten to taste with allulose or erythritol if needed

Instructions:

Mix cranberry sauce with lime, cilantro, zest, and sweetener.
Melt butter in a skillet over medium heat.
Place a tortilla, add cheese and turkey, top with second tortilla.
Cook 2 to 3 minutes per side until crisp and melty.
Cut into wedges and serve with cranberry salsa.

Tips for crisp edges:

Use a dry skillet first to warm tortillas, then add butter for the final crisp.
Press gently with a spatula while cooking so the cheese seals the layers.
Swap Monterey Jack for pepper jack if you want heat.

Turkey Avocado Lettuce Wraps

Bright, fresh, and ready in minutes. These wraps pack protein and healthy fats without the bread.

Ingredients:

8 large romaine or butter lettuce leaves
8 oz sliced turkey
1 avocado, sliced
4 slices cooked bacon, crumbled (optional)
2 tbsp sugar free ranch or mayo
Tomato slices (optional)
Salt and pepper

Instructions:

Lay out lettuce leaves.
Add turkey, avocado, bacon, and tomato if using.
Drizzle with ranch or mayo. Season with salt and pepper.
Roll up and serve right away.

Keep wraps sturdy:

Double up lettuce leaves for better hold, especially with juicy tomatoes.
Add sauces in a thin line to prevent tearing.
Wrap in parchment if packing for lunch so they stay tight.

Slow-Cooked Turkey Sandwiches, Keto Style

Soft, saucy turkey piled high on keto buns or chaffles. Perfect for a low-effort dinner.

Ingredients:

3 cups cooked turkey, sliced
1 cup turkey broth
1/2 cup sugar free BBQ sauce or gravy
1 tsp onion powder, 1/2 tsp garlic powder
Salt and pepper
Keto buns or chaffles
Pickles and sugar free coleslaw (optional)

Instructions:

Add turkey, broth, sauce or gravy, and spices to a slow cooker.
Cook on Low 2 to 3 hours to warm and tenderize.
Pile onto keto buns or chaffles.
Add pickles and coleslaw if you like.

Shortcut ideas:

Use the stovetop on low for 20 minutes if you are short on time.
Stir in a tablespoon of butter at the end for a silky finish.
If your BBQ sauce is tangy, add a pinch of allulose to balance.

Thanksgiving Leftovers Sandwich, Keto Edition

All the greatest hits in one hot, melty stack. It is the best of the day-after plate, in handheld form.

Ingredients:

2 slices keto bread or 2 chaffles
4 oz sliced turkey
2 tbsp keto gravy
1 tbsp sugar free cranberry sauce
1 slice provolone
Handful of spinach or lettuce

Instructions:

Warm turkey with gravy in a small pan.
Layer bread or chaffles with turkey, provolone, cranberry sauce, and greens.
Toast in a skillet until cheese melts, if desired.

Make it yours:

Add a spoon of leftover sautéed green beans for crunch.
Swap provolone for Gouda or Swiss if you prefer a nuttier flavor.
If using keto bread, brush the outside with butter before toasting for a diner-style crust.

Quick builder’s guide:

Bread or base first, then melty cheese, then turkey and warm gravy, then cranberry for contrast.
Finish with greens for freshness.
Press gently while toasting for even melt.

These keto sandwich and wrap ideas keep blood sugar steady and taste like comfort. Keep low carb tortillas, keto bread, and cheese on hand, and you can whip up a meal faster than you can reheat a casserole.

Pizza, Party Bites, Breakfast, and Salads

Keep the leftovers fun. These fast picks turn cooked turkey into pizza night, snack platters, grab-and-go breakfast, and a big salad bowl that eats like a meal. Each recipe stays keto and sugar free, and uses pantry staples you likely have. Use them for weeknights, game day spreads, or a lazy brunch the day after the holiday.

Turkey Alfredo Pizza on Fathead Crust

A rich, white-sauce pizza with tender turkey and spinach on a crisp, low carb crust.

Ingredients:

Fathead dough: 1 1/2 cups shredded mozzarella, 2 tbsp cream cheese, 1 cup almond flour, 1 large egg, pinch of salt
1/2 cup Alfredo sauce (sugar free)
1 1/2 cups cooked turkey, chopped
1 cup baby spinach
1 cup shredded mozzarella
1 tsp garlic powder, black pepper to taste

Instructions:

Heat oven to 425°F. Melt mozzarella and cream cheese. Mix in almond flour, egg, and salt to form dough.
Press dough on parchment to a 12-inch circle. Par-bake 8 minutes.
Spread Alfredo, top with turkey, spinach, and mozzarella. Season with garlic powder and pepper.
Bake 8 to 10 minutes until golden.

Make it keto-perfect:

Use a light hand with sauce for a crisp bottom.
If your spinach is wet, pat it dry so the crust stays firm.
Add a sprinkle of Parmesan or red pepper flakes for a sharper bite.
Leftovers reheat well in a skillet for a crisp edge.

Bistro Turkey Calzone (Low Carb)

All the cozy pizza-shop flavor, sealed into a cheesy calzone with a tender fathead crust.

Ingredients:

Fathead dough from above
1 cup cooked turkey, chopped
1/2 cup sautéed mushrooms and spinach
2 slices provolone, chopped
1 tbsp grated Parmesan
1 egg, beaten (egg wash)
Salt and pepper

Instructions:

Heat oven to 400°F. Roll fathead dough into 2 ovals.
Fill with turkey, veggies, cheeses, salt, and pepper.
Fold and crimp edges. Brush with egg wash.
Bake 12 to 14 minutes until golden.

Tips for a clean fold:

Do not overfill. Leave a 1/2 inch border for a better seal.
Vent the top with a small slit to release steam.
Serve with warm sugar free marinara or Alfredo for dipping.
Freeze baked calzones for quick lunches. Reheat at 350°F until hot.

Turkey BLT Pinwheels

Perfect for parties, lunch boxes, or light dinners. They slice clean and stay fresh.

Ingredients:

2 low carb tortillas
3 tbsp sugar free mayonnaise
6 oz sliced turkey
4 slices bacon, cooked and crumbled
1/2 cup shredded lettuce
4 thin tomato slices
Salt and pepper

Instructions:

Spread mayo on tortillas.
Layer turkey, bacon, lettuce, and tomato. Season lightly.
Roll up tightly and chill 10 minutes.
Slice into pinwheels and serve.

Better rolls, every time:

Dry tomato slices with a paper towel to reduce slip.
Add a thin cheese layer under the turkey for a glue effect.
Wrap in plastic if packing for later to keep them tight.
Swap mayo for sugar free ranch if you want a tangy twist.

Turkey Frittata with Spinach and Cheddar

A protein-packed breakfast that also works for meal prep. Warm or cold, it hits the spot.

Ingredients:

8 large eggs
1/3 cup heavy cream
1 cup cooked turkey, chopped
1 cup baby spinach
1 cup shredded cheddar
1/4 small onion, minced
1 tbsp olive oil
Salt and pepper

Instructions:

Heat oven to 375°F.
Whisk eggs, cream, salt, and pepper.
Sauté onion in oil 2 minutes. Add spinach to wilt.
Add turkey, then pour in egg mix. Top with cheddar.
Bake 12 to 15 minutes until set. Rest 5 minutes before slicing.

Simple upgrades:

Add a pinch of smoked paprika or garlic powder to the eggs.
Replace cheddar with feta for a salty edge.
Bake in a lined muffin tin for grab-and-go bites, 10 to 12 minutes.
Store slices in the fridge for 3 days. Reheat gently.

BLT Turkey Salad Bowl

A hearty salad with classic flavors and plenty of crunch and creaminess.

Ingredients:

6 cups mixed greens
2 cups cooked turkey, chopped
6 slices bacon, cooked and crumbled
1 cup cherry tomatoes, halved
1 avocado, diced
1/2 cucumber, sliced
1/3 cup sugar free ranch dressing
Salt and pepper

Instructions:

Add greens to a large bowl.
Top with turkey, bacon, tomatoes, avocado, and cucumber.
Toss with ranch. Season with salt and pepper. Serve chilled.

Make it a meal:

Add a squeeze of lemon for brightness if your dressing is rich.
Sprinkle with Parmesan crisps for a crouton-like crunch.
Use chopped romaine for extra structure if you plan to meal prep.
Keep dressing on the side for packed lunches so greens stay crisp.

Conclusion

Soups for comfort, casseroles for family dinners, Tex-Mex for spice, skillets for speed, and sandwiches or pizza for fun. Freeze extra portions in meal-size containers, they save busy nights and cut stress. When my husband was diagnosed with Type 2 Diabetes and put on Cholesterol and High Blood Pressure medicine, I started converting our favorites to keto and low sugar, so these recipes keep flavor first. Pick two to make this week, then share your favorites in the comments.

Quick tips: