Keto Thanksgiving Made Easy, 40+ Low-Carb Mains, Sides, Desserts

Keto Thanksgiving made easy: 40+ low-carb mains, sides, appetizers, and desserts that taste like tradition, without the sugar. Every recipe is sugar free, uses simple pantry ingredients, and gives exact amounts with step-by-step directions (plus serving ideas, easy swaps, and make-ahead tips). Mix and match to fit your goals, adjust portions for net carbs, and use your favorite keto sweetener, then light the candles and serve a calm, cozy feast with clear instructions and repeatable results.

Keto Thanksgiving Main Dishes

Photo by Karola G

Turkey is naturally low in carbs, rich in protein, and endlessly adaptable. These four savory options give you crisp skin, juicy meat, and simple timing you can trust. I like to prep aromatics and butter the day before, then focus on basting and temperature on the big day.

Roast Turkey

Ingredients (serves 12 to 14):

• 1 whole turkey (12 to 14 lb), thawed
• 4 tbsp kosher salt
• 2 tsp black pepper
• 1 tbsp garlic powder
• 2 tsp onion powder
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 orange, quartered (optional for cavity aroma)
• 1 onion, quartered
• 1 head garlic, halved
• 1/2 cup unsalted butter, softened
• 1 cup chicken broth (for roasting pan)

Directions:

1. Pat turkey dry. Mix salt, pepper, garlic powder, onion powder, thyme, and rosemary. Loosen skin over breast and legs. Rub butter under skin and all over. Season outside and cavity. Stuff cavity with orange, onion, and garlic.
2. Set turkey breast side up on a rack in a large roasting pan. Pour broth into pan. Let turkey sit at room temp 45 minutes.
3. Roast at 325°F for 13 to 15 minutes per pound, basting 2 to 3 times. Tent breast with foil if browning too fast.
4. Cook until thigh reaches 165°F. Rest 30 minutes before carving. Save drippings for keto gravy.

• Make-ahead: Mix the herb rub and soften butter 1 to 2 days ahead. You can season the turkey the night before and keep it uncovered in the fridge for drier, crisper skin.
• Leftovers: Shred breast meat for lettuce wraps or a quick turkey salad with avocado mayo. Simmer the carcass with herbs and celery for a rich stock.

Dry Brine Turkey

Ingredients (serves 12):

• 1 whole turkey (12 lb), thawed
• 3 tbsp kosher salt
• 1 tsp baking powder (for extra crisp skin)
• 2 tsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp dried thyme
• 4 tbsp softened butter or ghee

Directions:

1. Pat turkey dry. Mix salt, baking powder, pepper, paprika, and thyme. Sprinkle evenly over skin and inside cavity. Place uncovered on a rack in a rimmed sheet pan and refrigerate 24 to 48 hours.
2. Before roasting, rub butter over skin. Let sit at room temp 45 minutes.
3. Roast at 325°F until the thickest part of the thigh is 165°F, about 13 to 15 minutes per pound. Tent if needed.
4. Rest 30 minutes before carving. Skin will be extra crisp.

• Make-ahead: Dry brine 2 days out. The salt works while you sleep, seasons deep, and dries the skin for perfect crackle.
• Leftovers: Slice and reheat gently in broth for next-day plates. Finely chop extra crispy skin and sprinkle over mashed cauliflower.

Bacon-Wrapped Turkey

Ingredients (serves 12):

• 1 whole turkey (10 to 12 lb), thawed
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1/2 cup butter, softened
• 1 lb bacon, strips
• 1 cup chicken broth

Directions:

1. Pat turkey dry. Season with salt, pepper, garlic powder, and paprika. Rub with butter.
2. Weave a bacon lattice over the breast, tucking ends under the bird. Place on a rack in a roasting pan. Add broth to pan.
3. Roast at 325°F until thigh hits 165°F, basting once or twice. Tent if bacon browns too fast.
4. Rest 20 to 30 minutes, then slice. Bacon keeps the breast juicy and adds smoky flavor.

• Make-ahead: Assemble the bacon lattice in the morning and keep the turkey uncovered in the fridge. This helps the bacon set and the skin dry for better browning.
• Leftovers: Crisp chopped bacon-turkey bits in a skillet and fold into scrambled eggs or a cheesy keto casserole.

Air Fryer Garlic Herb Turkey Breast

Ingredients (serves 6):

• 2 1/2 lb boneless turkey breast, patted dry
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 2 tbsp olive oil
• 2 tbsp butter, melted

Directions:

1. Mix salt, pepper, paprika, garlic, thyme, and olive oil. Rub all over turkey breast.
2. Preheat air fryer to 350°F. Place turkey breast skin side up in basket.
3. Cook 35 to 45 minutes, brushing with melted butter halfway, until thickest part reaches 165°F.
4. Rest 10 minutes before slicing. Great for small gatherings or leftovers.

• Make-ahead: Season the breast up to 24 hours ahead. Refrigerate uncovered for crisper skin or covered for a milder finish.
• Leftovers: Slice thin for turkey club lettuce wraps or dice for a quick turkey veggie soup with zucchini and spinach.

Turkey Timing at 325°F

Use a probe thermometer for accuracy. These estimates help you plan the rest of the meal.

Turkey Weight	Estimated Time at 325°F
10 lb	2 hours 10 minutes to 2 hours 30 minutes
12 lb	2 hours 35 minutes to 3 hours
14 lb	3 hours to 3 hours 30 minutes

• Key tip: Pull the turkey when the thickest part of the thigh hits 165°F and the breast reads 155 to 160°F. The temperature will rise a bit as it rests.
• Gravy help: Simmer pan drippings with thyme and turkey stock, reduce, then whisk in cold butter for a glossy keto gravy.

Easy Keto Appetizers for a Crowd

Photo by Jonathan Borba

Keep the table relaxed and the carbs low with bite-size starters that hold well and taste great at room temp. These four recipes are simple, easy to scale, and a smart match for a busy Thanksgiving kitchen.

Reuben Pickle Bites

All the tangy, creamy flavors of a Reuben, no bread in sight. Crisp dill pickles act like the bun, which keeps carbs way down and texture spot on.

Ingredients (makes ~24 bites):

• 12 dill pickle spears, halved crosswise
• 6 oz deli corned beef, thinly sliced
• 4 oz Swiss cheese, sliced into small rectangles
• 1/2 cup well-drained sauerkraut
• 1/3 cup sugar-free Russian or Thousand Island dressing

Directions:

1. Pat pickles dry. Spread a little dressing on each.
2. Top with sauerkraut and Swiss.
3. Wrap each piece with corned beef. Secure with a pick.
4. Chill 30 minutes. Serve cold with extra dressing.

• Make-ahead: Assemble up to 24 hours ahead. Keep covered and cold. Add the garnish and skewers right before serving for best texture.
• Serve with: Extra dressing for dipping, plus a platter of sliced radishes and pepperoncini for a sharp, fresh bite.
• Tip: Dry the sauerkraut well. Excess liquid softens the cheese and loosens the wrap.

Buffalo Chicken Dip

Creamy, cheesy, and just the right level of heat. This one disappears fast, so consider a double batch if you have a big group.

Ingredients (serves 10):

• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup hot sauce (like Frank’s RedHot)
• 1/2 cup sour cream
• 1/2 cup shredded mozzarella
• 1/2 cup shredded cheddar
• 1/4 tsp garlic powder

Directions:

1. Mix cream cheese, hot sauce, sour cream, garlic, and half the cheeses.
2. Fold in chicken. Spread in a greased 8-inch dish. Top with remaining cheese.
3. Bake at 350°F for 20 to 25 minutes until bubbly. Broil 1 to 2 minutes to brown.
4. Serve with celery sticks, cucumber rounds, or keto crackers.

• Make-ahead: Mix and chill up to 2 days ahead. Bake right before guests arrive. It reheats well for leftovers.
• Serve with: Celery sticks, mini bell pepper scoops, or pork rinds for crunch without carbs.
• Pro move: Add 2 tbsp crumbled blue cheese to the top for classic wing flavor.

Dried Beef Cheese Ball

Retro, reliable, and perfect for grazing. Salty dried beef balances the creamy base, and the texture holds firm on a buffet.

Ingredients (serves 12):

• 16 oz cream cheese, softened
• 1 cup chopped dried beef (about 4 oz), divided
• 1/2 cup shredded cheddar
• 1/4 cup minced green onion
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder

Directions:

1. Mix cream cheese, half the dried beef, cheddar, green onion, Worcestershire, and garlic.
2. Shape into a ball. Roll in remaining dried beef.
3. Wrap and chill at least 1 hour.
4. Serve with rosemary keto crackers or cucumber slices.

• Make-ahead: Prep 2 to 3 days in advance. The flavors marry and the ball firms up nicely.
• Serve with: Cucumber rounds, celery sticks, or seed crackers. Add a small knife for clean slices.
• Flavor twist: Stir in 1 tsp prepared horseradish for gentle heat.

Harissa Deviled Eggs

A small heat upgrade on a holiday classic. Harissa adds warm spice without overpowering the creamy yolks.

Ingredients (makes 12 halves):

• 6 large eggs
• 3 tbsp mayonnaise
• 1 to 1 1/2 tsp harissa paste
• 1 tsp Dijon mustard
• 1/8 tsp salt
• 1/8 tsp black pepper
• Paprika and chopped parsley for garnish

Directions:

1. Cover eggs with cold water. Boil, then cover and simmer 10 minutes. Chill in ice water and peel.
2. Halve eggs, remove yolks. Mash yolks with mayo, harissa, Dijon, salt, and pepper.
3. Pipe or spoon filling into whites.
4. Garnish with paprika and parsley. Chill until serving.

• Make-ahead: Boil and peel eggs 3 days ahead. Mix filling the day before, then pipe right before serving for clean edges.
• Serve with: A small plate of olives and sliced cucumbers to balance the spice.
• Heat control: Start with 1 tsp harissa, then taste. Add more in 1/4 tsp steps.

Green Beans and Brussels Sprouts Sides

Photo by Steve Rodrigue

Crisp-tender green beans, golden Brussels sprouts, and creamy sauces hit that cozy holiday mark without the carbs. These sides keep textures balanced, from roasty edges to bubbling cheese tops.

Pro tip: dry your veggies after washing. Water on the surface fights browning, which is where flavor lives.

Roasted Green Beans

Roasting brings out a toasty, sweet edge in green beans while keeping them snappy. The lemon at the end brightens everything, so do not skip it.

Ingredients (serves 6):

• 1 1/2 lb green beans, trimmed
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1/2 tsp lemon zest

Directions:

1. Toss beans with oil, salt, pepper, and garlic on a sheet pan.
2. Roast at 425°F for 14 to 16 minutes, until tender and lightly blistered.
3. Finish with lemon zest. Serve hot.

• Make it special: Add 1 tbsp toasted sliced almonds or 1 tbsp grated Parmesan at the end.
• Keep it keto: Avoid sweet glazes. Citrus zest and olive oil give plenty of flavor.
• Reheat well: Flash in a hot skillet with a pat of butter for 2 minutes.

From-Scratch Green Bean Casserole

This is creamy, savory, and topped with a crisp, nutty crust. It hits the same comfort notes as the classic, minus the canned soup and the carbs.

Ingredients (serves 8):

• 1 1/2 lb green beans, trimmed and halved
• 2 tbsp butter
• 8 oz mushrooms, sliced
• 3/4 cup heavy cream
• 3/4 cup chicken broth
• 2 oz cream cheese
• 1/2 tsp onion powder
• 1/4 tsp xanthan gum
• 1/2 tsp salt, 1/4 tsp pepper
• Topping: 1/2 cup almond flour, 1/4 cup grated Parmesan, 2 tbsp butter, 1 small shallot thinly sliced

Directions:

1. Blanch beans in salted water 4 minutes, then ice bath and drain.
2. Sauté mushrooms in butter 5 minutes. Add cream, broth, cream cheese, onion powder, salt, and pepper. Simmer 3 minutes.
3. Sprinkle xanthan gum while whisking until slightly thick.
4. Combine beans with sauce in a greased 9×9 dish. Mix topping, scatter over beans with sliced shallot.
5. Bake at 375°F for 18 to 22 minutes until bubbly and golden.

• Make-ahead: Assemble up to 24 hours ahead, cover, and chill. Bake from cold, adding 3 to 5 minutes.
• Texture tip: Dry the blanched beans well before saucing, or the casserole can thin out.
• Crunch swap: Pork rinds crumbled with Parmesan also make a great crispy topping.

Creamed Brussels Sprouts

Silky cream sauce, browned sprouts, and a cheesy finish. This side sits somewhere between creamed spinach and au gratin, and it works with turkey, ham, or prime rib.

Ingredients (serves 6):

• 1 1/2 lb Brussels sprouts, halved
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 2 oz cream cheese
• 1/2 cup grated Parmesan
• 1/2 tsp salt, 1/4 tsp pepper

Directions:

1. Sauté sprouts in butter over medium-high 6 to 8 minutes until browned.
2. Add garlic 30 seconds. Stir in cream and cream cheese. Simmer 3 minutes.
3. Add Parmesan, salt, and pepper. Simmer until thick and sprouts are tender, 3 to 5 minutes.
4. Serve hot.

• Balance the bite: If your sprouts are very small, reduce the sauté time by 1 to 2 minutes.
• Flavor boost: Add a pinch of nutmeg or crushed red pepper. Both play well with cream.
• Leftovers: Reheat gently over low heat with a splash of cream to loosen.

Cheesy Brussels Sprout Bake

Roasted sprouts meet a rich, tangy cheese blanket. The Dijon keeps it bright, and the Gruyère gives you those melty, browned edges everyone loves.

Ingredients (serves 8):

• 2 lb Brussels sprouts, trimmed and quartered
• 2 tbsp olive oil
• 1 tsp kosher salt, 1/2 tsp pepper
• 1 cup shredded Gruyère
• 1/2 cup shredded mozzarella
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard

Directions:

1. Toss sprouts with oil, salt, and pepper. Roast on a sheet pan at 425°F for 15 minutes.
2. Transfer to a greased casserole. Mix cream and Dijon, pour over. Top with cheeses.
3. Bake at 375°F for 12 to 15 minutes until bubbly and browned. Rest 5 minutes.

• Easy extras: Stir 3 slices chopped cooked bacon into the pan before baking.
• Cheese swap: Fontina or white cheddar work if you cannot find Gruyère.
• Meal prep: Roast the sprouts earlier in the day, then finish with the sauce and cheese before dinner.

Quick planning tip: roast the green beans and Brussels sprouts on separate racks at 425°F, then drop the oven to 375°F and finish the casseroles while the turkey rests. It keeps your oven workflow smooth, and everything lands on the table hot.

Cauliflower Favorites and Potato Swaps

Creamy, cheesy, and cozy without the carb crash. These cauliflower sides stand in for potatoes and pasta while still tasting like the holiday you remember. The textures are spot on, from silky mash to bubbly casseroles with crisp tops.

Mashed Cauliflower

Ingredients (serves 6):

• 2 lb cauliflower florets
• 2 tbsp butter
• 2 oz cream cheese
• 1/4 cup heavy cream
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 clove garlic, minced (optional)

Directions:

1. Steam cauliflower until very tender, 10 to 12 minutes.
2. Drain well. Blend with butter, cream cheese, cream, salt, pepper, and garlic until smooth.
3. Reheat gently if needed. Garnish with chives.

• Texture tip: For the smoothest mash, drain in a colander, then blot with a towel before blending.
• Flavor swap: Try roasted garlic or 1 tbsp grated Parmesan for extra depth.

Loaded Cauliflower Bake

Ingredients (serves 8):

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

Directions:

1. Steam or microwave cauliflower until tender. Roughly chop.
2. Mix sour cream, cream cheese, garlic, salt, pepper, and 1 cup cheddar.
3. Fold in cauliflower and most of the bacon. Spread in a greased 9×9 dish.
4. Top with remaining cheddar and bacon. Bake at 375°F for 18 to 22 minutes. Garnish with chives.

• Make-ahead: Assemble early in the day and bake right before dinner.
• Add-in idea: Stir in 1 to 2 tbsp diced pickled jalapeños for a little heat.

Cauliflower Au Gratin

Ingredients (serves 8):

• 2 lb cauliflower florets
• 1 cup heavy cream
• 1 clove garlic, minced
• 1 cup shredded Gruyère or Swiss
• 1/4 cup grated Parmesan
• 1/2 tsp salt, 1/4 tsp pepper
• 1/8 tsp nutmeg

Directions:

1. Steam cauliflower until just tender, 7 to 8 minutes. Drain.
2. Heat cream with garlic, nutmeg, salt, and pepper. Stir in Gruyère to melt.
3. Combine with cauliflower in a greased casserole. Top with Parmesan.
4. Bake at 375°F for 18 to 22 minutes until golden and bubbly.

• Browning boost: Broil 1 to 2 minutes at the end for a deeper crust.
• Cheese swap: Fontina or white cheddar melts well if Gruyère is not available.

Thanksgiving Cauliflower

Photo by Karola G

Ingredients (serves 6):

• 2 lb cauliflower florets
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried sage
• 1 tsp dried thyme
• 1 tsp smoked paprika

Directions:

1. Toss cauliflower with oil, salt, pepper, sage, thyme, and paprika.
2. Roast at 425°F for 20 to 25 minutes, stirring once, until browned.
3. Serve hot with turkey and gravy.

• Big flavor: Finish with a squeeze of lemon or a sprinkle of chopped parsley.
• Sheet pan pro tip: Do not crowd the pan. Space helps browning, which equals flavor.

These four sides bring comfort without the carbs, so you can pair them with turkey, gravy, and all your favorite trimmings.

Stuffings, Sauces, and Essentials

Photo by Karola G

These four dishes finish the plate and make the meal feel complete. You get classic textures, plenty of herbs, and clean, low-carb swaps that still taste like Thanksgiving.

Keto Stuffing

Ingredients (serves 10):

• 6 cups 1-inch cubes keto bread (store-bought or homemade almond flour loaf)
• 4 tbsp butter
• 1 cup diced celery
• 1 cup diced onion
• 1 cup sliced mushrooms
• 1 tbsp poultry seasoning
• 1 tsp kosher salt, 1/2 tsp pepper
• 1 1/2 cups chicken broth
• 2 beaten eggs

Directions:

1. Toast bread cubes at 300°F for 20 to 25 minutes until dry.
2. Sauté celery, onion, and mushrooms in butter 6 minutes. Add poultry seasoning, salt, and pepper.
3. Toss bread with veggies. Stir in broth and eggs.
4. Spread in a greased 9×13. Bake at 350°F for 30 to 35 minutes until set and golden.

• Make-ahead: Toast the bread cubes 2 days ahead. Assemble the stuffing in the morning and bake before dinner.
• Texture tip: If your bread is very soft, dry it overnight on a sheet pan before toasting.
• Flavor boost: Add 2 tbsp chopped fresh sage and thyme, or fold in 1/2 lb cooked sausage.

Cauliflower Stuffing

Ingredients (serves 8):

• 2 lb cauliflower, small dice
• 3 tbsp butter
• 1 cup diced celery
• 1 cup diced onion
• 1/2 cup diced carrot (optional, small amount)
• 2 cloves garlic, minced
• 1 tbsp poultry seasoning
• 3/4 tsp salt, 1/4 tsp pepper
• 1/2 cup chicken broth

Directions:

1. Sauté onion, celery, and carrot in butter 5 minutes. Add garlic 30 seconds.
2. Add cauliflower, poultry seasoning, salt, and pepper. Cook 8 to 10 minutes until tender.
3. Stir in broth and simmer 2 minutes. Transfer to a baking dish and bake at 375°F for 10 minutes to finish. Serve warm.

• Keep it hearty: Roast the diced cauliflower on a sheet pan at 425°F for 12 minutes first for deeper flavor.
• Add-ins: Stir in chopped parsley or 1/4 cup toasted pecans for crunch.
• Serving note: This is a great stuffing for turkey breast or a smaller table since it holds texture well.

Keto Gravy

Ingredients (serves 10):

• 2 cups turkey drippings plus broth as needed
• 2 tbsp butter (if needed for richness)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt, 1/4 tsp pepper
• 1/2 tsp xanthan gum (use to desired thickness)

Directions:

1. Skim fat from drippings. Bring 2 cups drippings to a simmer. Add butter if drippings are lean.
2. Whisk in garlic, onion powder, salt, and pepper.
3. Sprinkle xanthan gum over the surface while whisking until thickened, about 30 to 60 seconds. Adjust with more broth or a pinch more xanthan gum.
4. Keep warm and serve.

• Smooth texture: Sprinkle xanthan in a fine stream and whisk constantly to avoid clumps.
• Herb finish: Swirl in 1 tsp chopped fresh thyme or a splash of apple cider vinegar for brightness.
• Make-ahead: Simmer turkey wings with onion and herbs for stock, then use that with pan drippings for extra depth.

Keto Cranberry Sauce

Ingredients (serves 10):

• 12 oz fresh cranberries, rinsed
• 1 cup water
• 3/4 to 1 cup allulose or erythritol (to taste)
• 1 tsp orange zest
• 1/2 tsp vanilla extract
• Pinch salt

Directions:

1. Simmer cranberries, water, and sweetener over medium 10 to 12 minutes until most berries burst.
2. Stir in orange zest, vanilla, and salt.
3. Cool to thicken. Chill up to 1 week. Allulose gives a smoother texture.

• Sweetener notes: Allulose stays smooth. Erythritol can crystalize when cold, so warm slightly before serving if needed.
• Flavor ideas: Add a cinnamon stick during the simmer, then remove before chilling.
• Leftovers: Spoon over yogurt, use as a glaze for meatballs, or swirl into chia pudding.

Pro tip: Save your pan drippings early. Pour them into a heatproof bowl, let the fat rise, then use the rich juices for gravy and basting. Those little steps make the whole plate sing.

More Veggie Sides and Savory Bakes

Color, crunch, and big flavor belong on a keto holiday plate too. These four sides bring roasty edges, creamy cheese pulls, and fresh herbs, without weighing you down.

Whole Roasted Cabbage

A whole head of cabbage turns tender at the core with crisp, bronzed leaves on the outside. It carves like a roast and soaks up butter and smoky spice.

Ingredients (serves 6):

• 1 medium green cabbage (about 2 1/2 lb)
• 4 tbsp melted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

Directions:

1. Remove tough outer leaves. Score a deep X into the core side.
2. Brush with butter and seasonings. Place core side down in a cast iron skillet.
3. Roast at 400°F for 60 to 75 minutes, basting twice, until tender with crisp edges.
4. Cut into wedges. Spoon pan juices on top.

• Flavor boosts: Add 1 tsp Dijon to the butter or finish with lemon zest.
• Texture tip: If the top browns fast, tent loosely with foil for the last 15 minutes.
• Serve with: Turkey gravy or a drizzle of tangy ranch for a cool contrast.

Keto Broccoli Salad

This crunchy, creamy classic gets a low-carb update. The dressing has a light tang, the bacon adds salt and smoke, and the seeds give a clean crunch.

Ingredients (serves 8):

• 6 cups small broccoli florets
• 6 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar
• 1/4 cup chopped red onion
• 1/4 cup sunflower seeds
• Dressing: 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 2 tbsp granulated erythritol, 1/4 tsp salt

Directions:

1. Whisk dressing. Adjust sweetener to taste.
2. Toss broccoli, bacon, cheddar, red onion, and sunflower seeds with dressing.
3. Chill at least 30 minutes before serving.

• Make-ahead: Mix the salad up to 24 hours ahead. Stir and refresh with a splash of vinegar.
• Swap ideas: Use monk fruit sweetener or add 2 tbsp sour cream for extra tang.
• Balance: Add a handful of halved cherry tomatoes if your carbs allow.

Cheesy Bacon Butternut Squash

Roasted squash under melted cheddar with crisp bacon on top. It is rich, savory, and best in small scoops. Butternut runs higher in carbs, so this is a mindful holiday treat.

Ingredients (serves 8, moderate carb control):

• 4 cups 1/2-inch diced butternut squash
• 2 tbsp olive oil
• 3/4 tsp kosher salt, 1/4 tsp pepper
• 1 cup shredded cheddar
• 6 slices bacon, cooked and crumbled
• 2 tbsp chopped chives

Directions:

1. Toss squash with oil, salt, and pepper. Roast at 425°F for 20 to 25 minutes until tender.
2. Transfer to a baking dish. Top with cheddar and bacon.
3. Bake at 375°F for 8 to 10 minutes until cheese melts. Garnish with chives. Serve small portions.

• Portion cue: Aim for 1/2 cup per person to keep carbs in check.
• Cheese swap: Gruyère or pepper jack both melt well for a new twist.
• Add greens: Fold in a cup of wilted spinach for color and fiber.

Loaded Zucchini Skins

All the loaded potato vibes, none of the heavy carbs. Zucchini boats roast until tender, then get the cheddar-bacon treatment with a cool sour cream finish.

Ingredients (serves 6):

• 3 medium zucchini, halved lengthwise and seeded
• 2 tbsp olive oil
• 1/2 tsp kosher salt, 1/4 tsp pepper
• 1 cup shredded cheddar
• 6 slices bacon, cooked and crumbled
• 1/4 cup sour cream
• 2 tbsp sliced green onions

Directions:

1. Brush zucchini halves with oil, salt, and pepper. Roast cut side up at 425°F for 12 to 15 minutes until tender.
2. Fill with cheddar and bacon. Broil 1 to 2 minutes to melt.
3. Top with sour cream and green onions. Serve hot.

• Extra crisp: Blot the roasted zucchini with a paper towel before filling.
• Flavor twist: Add a pinch of garlic powder or smoked paprika to the cheese.
• Serving note: These hold well on a warm platter for 15 minutes if your oven is busy.

Planning note: Run the cabbage at 400°F on the center rack and the zucchini skins at 425°F on the upper rack during the last 15 minutes. Drop the oven to 375°F to finish the butternut bake while the broccoli salad chills.

Breads, Crackers, and Dippers

Photo by Craig Adderley

Swap dinner rolls and chips for these four party-ready bites. They team up with dips, soups, and holiday spreads, and they keep carbs under control without losing flavor or crunch. I like to bake the biscuits and puffs first, then crisp the crackers and chips while the turkey rests.

Keto Bacon & Cheese Biscuits

Tender, cheesy, and savory, these are perfect with turkey gravy or a bowl of soup. The bacon adds salt and crunch, and the sour cream keeps the crumb soft.

Ingredients (makes 10 biscuits):

• 2 cups blanched almond flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 2 large eggs
• 1/2 cup sour cream
• 1/3 cup melted butter
• 1 cup shredded cheddar
• 6 slices bacon, cooked and crumbled

Directions:

1. Whisk almond flour, baking powder, and salt. Stir in eggs, sour cream, and butter.
2. Fold in cheddar and bacon.
3. Scoop 10 mounds onto a lined sheet. Bake at 350°F for 16 to 18 minutes until golden.

• Make-ahead: Bake in the morning, then rewarm 6 minutes at 300°F.
• Flavor tip: Add 1 tsp dried chives or a pinch of garlic powder.
• Serving idea: Split and fill with leftover turkey and a swipe of cranberry sauce.

Rosemary Keto Crackers

Crisp, nutty, and herby, these hold up to hot dips and cheese. Rolling them thin is the secret to that real cracker snap.

Ingredients (serves 8):

• 2 cups blanched almond flour
• 1 tbsp chopped fresh rosemary
• 1/2 tsp kosher salt
• 1/4 tsp garlic powder
• 1 large egg
• 2 tbsp olive oil

Directions:

1. Mix almond flour, rosemary, salt, and garlic. Add egg and oil, knead to a dough.
2. Roll thin between parchment to about 1/16 inch. Score cracker shapes.
3. Bake at 325°F for 12 to 16 minutes until crisp and lightly golden. Cool fully.

• Pro move: Rotate the pan halfway for even browning.
• Pairings: Sharp cheddar, blue cheese, or smoked salmon.
• Storage: Keep in an airtight tin up to 5 days to stay crisp.

Keto Tortilla Chips

Fast, salty crunch for guac and spicy dips. Air frying gives the best texture, but oven-baked still works well.

Ingredients (serves 6):

• 6 low-carb tortillas (4 to 6 g net carbs each)
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp chili powder (optional)

Directions:

1. Brush tortillas with oil. Cut into triangles.
2. Air fry at 350°F for 5 to 7 minutes, shaking once, until crisp. Or bake at 350°F for 10 to 12 minutes.
3. Season with salt and chili powder. Cool on a rack.

• Spice ideas: Try smoked paprika or a light sprinkle of cumin.
• Serving ideas: Salsa verde, queso, or buffalo chicken dip.
• Texture tip: Let them cool fully, they crisp more as they cool.

Keto Sausage Puffs

These bite-size puffs are savory, cheesy, and satisfying. They hold well on a warm platter, which helps when the kitchen is busy.

Ingredients (makes ~24):

• 1 lb bulk breakfast sausage
• 1 1/2 cups shredded cheddar
• 1 cup blanched almond flour
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp garlic powder

Directions:

1. Mix all ingredients until combined.
2. Scoop 1-tbsp mounds onto a lined sheet.
3. Bake at 350°F for 16 to 18 minutes until golden and cooked through. Serve warm.

• Make-ahead: Form and chill uncooked puffs up to 24 hours, then bake.
• Flavor twist: Use hot sausage for a mild kick or add 1 tsp Italian seasoning.
• Dip pairings: Ranch, sugar-free BBQ, or a quick chipotle mayo.

Showstopper Pies and Cheesecakes

Dessert should feel like a grand finale, not an afterthought. These four keto pies and cheesecakes bring silky textures, real holiday spice, and that bakery-style finish, without the sugar. I use allulose for the smoothest bite and erythritol when I want extra sweetness and a clean finish.

A quick note on success: bake low and slow, avoid overmixing, and let everything cool before chilling. That is how you get clean slices and a creamy center that does not crack.

Keto Pumpkin Pie

Warm spice, a tender almond crust, and that classic custard wobble. This version sets up beautifully and slices clean after a full chill.

Ingredients (serves 8): Crust:

• 1 1/2 cups almond flour
• 3 tbsp powdered erythritol
• 1/4 tsp salt
• 4 tbsp melted butter
• 1 large egg

Filling:

• 1 1/2 cups pumpkin puree
• 3/4 cup granulated allulose
• 2 large eggs
• 1 cup heavy cream
• 1 1/2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• Pinch salt

Directions:

1. Mix crust ingredients, press into a 9-inch pie plate. Par-bake at 350°F for 8 minutes.
2. Whisk filling. Pour into warm crust.
3. Bake at 350°F for 40 to 50 minutes until set at edges and slightly jiggly in center.
4. Cool, then chill 4 hours. Serve with sugar-free whipped cream.

• Sweetener tip: Allulose gives a custard that stays soft. Erythritol can firm up a bit as it cools.
• Spice balance: If your spice blend is strong, start with 1 tsp, then taste the filling before baking.
• Make-ahead: Bake the evening before. Pumpkin pie is better the next day.

Keto Pecan Pie

Rich, buttery, and glossy, with a toasted pecan crunch. The allulose syrup sets into a sliceable filling that still feels indulgent.

Ingredients (serves 8): Crust:

• 1 1/2 cups almond flour
• 3 tbsp powdered erythritol
• 1/4 tsp salt
• 4 tbsp melted butter
• 1 large egg

Filling:

• 3/4 cup allulose
• 1/2 cup butter
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 large eggs, beaten
• 1 1/2 cups chopped pecans

Directions:

1. Make crust as above, par-bake 8 minutes at 350°F.
2. Simmer allulose and butter 2 minutes. Off heat, whisk in cream, vanilla, and salt. Cool 5 minutes.
3. Whisk in eggs, then fold in pecans. Pour into crust.
4. Bake at 350°F for 30 to 35 minutes until set. Cool fully before slicing.

• Texture tip: Do not boil the syrup after adding cream, or it can split.
• Crunch control: Use a mix of chopped and a few whole pecans on top for a pretty finish.
• Serving: Slice with a sharp knife, wiping between cuts for clean edges.

Keto Pumpkin Cheesecake

Creamy, lightly spiced, and sturdy enough for a showpiece slice. Give it an overnight chill so the flavor blooms and the texture sets fully.

Ingredients (serves 12; 9-inch springform): Crust:

• 2 cups almond flour
• 1/4 cup powdered allulose
• 1/2 tsp cinnamon
• 5 tbsp melted butter

Filling:

• 24 oz cream cheese, softened
• 3/4 cup granulated allulose
• 1 1/4 cups pumpkin puree
• 3 large eggs
• 1 tsp vanilla
• 1 1/2 tsp pumpkin pie spice
• Pinch salt

Directions:

1. Line pan, grease sides. Mix crust, press, and bake at 325°F for 10 minutes.
2. Beat cream cheese and sweetener until smooth. Mix in pumpkin, vanilla, spice, and salt. Beat in eggs one at a time.
3. Pour filling. Bake at 300°F for 55 to 70 minutes until edges set and center jiggles.
4. Cool, then chill overnight. Run knife around edge before unmolding.

• Crack prevention: Do not overbake. Turn off the oven and let it sit with the door cracked for 30 minutes before cooling.
• Smooth texture: Use room temperature dairy. Cold cream cheese makes lumps.

Keto Sugar-Free Cheesecake

Classic, creamy, and endlessly adaptable. Add a thin ribbon of cranberry sauce on the plate for color and contrast.

Ingredients (serves 12): Crust:

• 1 3/4 cups almond flour
• 3 tbsp powdered erythritol
• 5 tbsp melted butter

Filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered allulose
• 3 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• Pinch salt

Directions:

1. Press crust into a 9-inch springform and bake at 325°F for 10 minutes.
2. Beat cream cheese and sweetener. Mix in sour cream, vanilla, and salt. Beat in eggs one at a time.
3. Bake at 300°F for 55 to 65 minutes until just set. Cool and chill 6 hours. Slice and serve.

• Sweetener notes: Powdered allulose blends smoothly and resists crystallizing in the fridge.
• Clean cuts: Warm your knife under hot water and dry between slices.

A final dessert tip for holiday flow: make cheesecakes one to two days ahead, then bake pies the day before. Both slice best when fully chilled, and that simple timing gives you one less thing to juggle on Thanksgiving.

Cookies, Cupcakes, and Sweet Treats

Handheld desserts are perfect for a busy holiday table. They portion easily, travel well, and satisfy that post-turkey sweet tooth without the carb bomb. These keto bakes use almond and coconut flour for body, plus zero-sugar sweeteners that keep texture soft and flavor clean. Want to tweak sweetness or spice? Start small, then taste as you go.

Pro baking notes:

• Use room temperature eggs and butter for smoother batters.
• Measure nut flours by weight if possible. If not, fluff, spoon, and level to avoid dense results.
• Allulose makes softer baked goods; erythritol bakes crisper and can cool on the tongue.
• Cool cookies on the pan so they set. This alone prevents crumbling.

Keto Snickerdoodles

Classic cinnamon-sugar crunch meets a soft, buttery center. These cookies freeze well and make a perfect coffee companion the morning after Thanksgiving.

Ingredients (makes ~24):

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1/2 cup butter, softened
• 2/3 cup granulated erythritol
• 1 large egg
• 1 tsp vanilla Cinnamon coating: 3 tbsp erythritol + 1 1/2 tsp cinnamon

Directions:

1. Cream butter and erythritol. Beat in egg and vanilla.
2. Mix dry ingredients, add to wet.
3. Scoop balls, roll in cinnamon coating, flatten slightly.
4. Bake at 350°F for 9 to 11 minutes. Cool on pan.

• Texture target: Pull when edges set and centers look soft. They firm up as they cool.
• Spice switch: Add a pinch of cardamom if you like a chai vibe.
• Make-ahead: Chill dough 30 minutes for easier rolling and neater edges.

Keto Pecan Crescent Cookies

Tender shortbread crescents with a toasted pecan crunch. Dust them after cooling so the sweetener sticks without melting.

Ingredients (makes ~24):

• 1 3/4 cups almond flour
• 1/2 cup finely chopped pecans
• 1/3 cup powdered erythritol, plus more for dusting
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 tsp vanilla extract

Directions:

1. Mix all ingredients to form a dough. Chill 20 minutes.
2. Shape small crescents. Place on a lined sheet.
3. Bake at 325°F for 12 to 15 minutes until set and lightly golden.
4. Cool, then dust with powdered sweetener.

• Shape help: Roll short logs, taper ends, then curve into half moons.
• Browning watch: Almond flour browns fast at the edges. Light golden is perfect.
• Storage: Keep in a tin with parchment between layers. They taste even better on day two.

Keto Pumpkin Bread

Moist crumb, warm spice, and a clean slice that holds up on a buffet. It pairs well with coffee or a smear of cream cheese.

Ingredients (1 loaf, 12 slices):

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 4 large eggs
• 3/4 cup pumpkin puree
• 1/2 cup granulated allulose
• 1/3 cup melted butter
• 1 tsp vanilla

Directions:

1. Whisk dry ingredients. In another bowl, whisk eggs, pumpkin, allulose, butter, and vanilla.
2. Combine, spread in a greased 9×5 loaf pan.
3. Bake at 350°F for 45 to 55 minutes until a tester comes out clean. Cool before slicing.

• Sweetener pick: Allulose keeps the crumb soft and avoids crystallizing when chilled.
• Doneness cue: The top should spring back lightly, with dry edges.
• Add-ins: Fold in 1/3 cup chopped pecans or sugar-free chocolate chips for a bakery-style loaf.

Keto Pumpkin Spice Latte Cupcakes

Pumpkin spice meets a coffee kick, then gets topped with silky cream cheese frosting. The espresso powder deepens flavor without overpowering the pumpkin.

Ingredients (makes 12):

• 1 3/4 cups almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 3 large eggs
• 3/4 cup pumpkin puree
• 2/3 cup granulated allulose
• 1/3 cup melted coconut oil or butter
• 1 tsp vanilla
• 2 tsp instant espresso powder Frosting: 8 oz cream cheese, 1/2 cup powdered erythritol, 1 tsp vanilla, 2 to 3 tbsp heavy cream

Directions:

1. Whisk dry ingredients with espresso powder. Mix wet ingredients. Combine.
2. Divide into a lined 12-cup muffin tin.
3. Bake at 350°F for 18 to 22 minutes. Cool.
4. Beat frosting ingredients until smooth. Pipe on cooled cupcakes.

• Balance tip: If serving to kids, cut espresso to 1 tsp for a milder finish.
• Frosting feel: Add cream 1 tbsp at a time until spreadable and glossy.
• Make-ahead: Bake the cupcakes a day early, then frost right before serving to keep the tops soft.

Bake small, think big. A tray of cookies and cupcakes rounds out the holiday table and offers a sweet finish without a sugar crash.

Drinks and Holiday Extras

Set the mood with a cozy sip and a playful platter that doubles as decor. These extras are simple to prep, easy to scale, and friendly for mixed crowds. I keep the drink chilled and the veggies crisp, then let everyone help themselves while the oven does its thing. If you want a little technical backup, I’ll link to one trusted resource that shows the same low-carb basics in action.

Keto Eggnog

Creamy holiday flavor without the sugar crash. This version uses allulose for a smooth finish and cooks to a safe temp, so no raw eggs. Serve it cold with a dusting of nutmeg, or warm gently for a nightcap.

Ingredients (serves 6):

• 4 large egg yolks
• 1/2 cup granulated allulose
• 2 cups unsweetened almond milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• Pinch salt
• Optional: 1/4 tsp rum extract

Directions:

1. Whisk yolks with allulose until pale.
2. Heat almond milk and cream until steaming. Slowly whisk into yolks.
3. Return to pot, cook on low, stirring, until slightly thick and 160°F.
4. Off heat, add vanilla, nutmeg, salt, and rum extract. Chill. Serve with nutmeg.

• Make it festive: Add a cinnamon stick to the pitcher and remove before serving.
• Spike option: Stir 1 to 2 ounces bourbon or dark rum per serving, if desired.
• Texture cues: If it looks thin warm, it will thicken as it chills.
• Sweetener swap: Allulose keeps it silky. Erythritol can crystallize in the fridge.
• Storage: Keep chilled up to 3 days. Whisk before pouring, the spices settle.

Crudité Turkey

A cheerful platter that invites snacking and adds color to the table. Build it on a large board so you can fan the “feathers” wide. Keep the carrots optional or minimal if you are watching carbs closely.

Ingredients (serves 10):

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 2 cups baby carrots (optional, use sparingly)
• 2 cups cucumber slices
• 2 cups bell pepper strips (assorted colors)
• 1 cup cherry tomatoes
• 1 whole bell pepper for the turkey body
• 1/2 cup olives for eyes and accents
• 1 1/2 cups ranch or dill dip (sugar free)

Directions:

1. Place a whole bell pepper at the bottom center as the turkey body. Add olive slices for eyes.
2. Fan peppers, cucumbers, broccoli, and cauliflower above to make feathers. Use tomatoes and carrots as color pops.
3. Serve with ranch or dill dip in a bowl beside the platter.

• Color strategy: Start with the darkest peppers at the top, then move to lighter colors for a feather effect.
• Keto focus: Lean on cucumbers, peppers, broccoli, and cauliflower. Use cherry tomatoes and carrots for small accents.
• Make-ahead: Wash and cut veggies the day before. Store in airtight bags with a dry paper towel to keep them crisp. Assemble right before guests arrive.
• Dip ideas: Mix 1 1/2 cups sour cream with 2 tbsp ranch seasoning or fresh dill and lemon. Keep it sugar free and herb forward.
• Serving tip: Add small cheese cubes or salami roses at the edges if you want extra protein on the board.

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