The Best Traditional Thanksgiving Sides Turned Keto for 2025

When my husband was diagnosed with Type 2 diabetes and put on several meds, Thanksgiving stopped being a carefree “load up your plate” kind of day and turned into constant label-reading. I didn’t want him pushed into a separate “diet” meal, so we started rebuilding our favorite sides with low-carb swaps that still tasted like the food we grew up with. That shift led us to a keto-style holiday table, with creamy cauliflower instead of mashed potatoes, almond flour and pork rinds instead of bread, and smart sweeteners that keep blood sugar stable without losing the comfort or the tradition. Are you ready for The Best Traditional Thanksgiving Sides Turned Keto for 2025?

• Keto Thanksgiving Basics: How To Enjoy Your Favorite Sides Without the Carbs
  • What Makes a Side Dish Keto Friendly
  • Smart Ingredient Swaps for Classic Thanksgiving Recipes
  • Tips for Keeping Your Keto Sides Family Friendly
• Keto Green Bean & Veggie Favorites That Taste Like the Real Thing
  • Keto Homemade Green Bean Casserole (No Canned Soup)
  • Air Fryer Green Beans with Gremolata and Toasted Almonds, Keto Style
  • Keto Balsamic Roasted Brussels Sprouts with Bacon
  • Diamond Scored Mushroom Steaks with Garlic Herb Butter
  • Mustard Parmesan Whole Roasted Cauliflower
• Keto Swaps for Potatoes, Sweet Potatoes, and Mac and Cheese Classics
  • Creamy Keto Mashed “Potatoes” (Cauliflower Mash)
  • Loaded Baked “Potato” Casserole with Cauliflower and Bacon
  • Keto Millionaire’s Mac and Cheese with Low Carb Pasta
  • Keto Sweet “Potato” Casserole with Pumpkin and Cauliflower
• Keto Friendly Takes on Corn, Stuffing, and Bread Based Sides
  • Keto “Creamed Corn” Casserole with Cauliflower and Cheese
  • Stuffing Stuffed Whole Cauliflower with Sausage and Herbs
  • Keto Dump and Bake “Cornbread” Casserole
• Low Sugar Keto Cranberry Sauces and Fresh Sides for Balance
  • Perfect Keto Cranberry Sauce with Orange and Cinnamon
  • Cinnamon Apple Cranberry Sauce, Low Sugar and Keto Friendly
  • Keto Thanksgiving Fruit Salad with Berries and Whipped Cream
• Planning Your 2025 Keto Thanksgiving Menu Without Stress
  • Sample Keto Thanksgiving Side Dish Menu for a Family Gathering
  • Make Ahead Tips So You Can Enjoy the Day
• Conclusion

Keto Thanksgiving Basics: How To Enjoy Your Favorite Sides Without the Carbs

A good keto Thanksgiving isn’t about a tiny plate of turkey and sad salad, it’s about keeping the rich, cozy flavors you love and changing how they get to your plate. Once you know that “keto friendly” sides trade starch and sugar for lower carbs, higher healthy fats, and non-starchy veggies, it gets much easier to swap ingredients without feeling like you gave up the holiday.

What Makes a Side Dish Keto Friendly

Keto sides usually follow a simple formula. They are low in net carbs, higher in healthy fats, and built around non-starchy vegetables.

For Thanksgiving, that often means:

• Low net carbs per serving: Aim for about 5 to 8 grams of net carbs in a reasonable scoop. This keeps blood sugar steadier, especially if you are pairing sides with turkey and maybe a keto dessert later.
• More healthy fats: Use fats that taste rich and support ketosis, like olive oil, avocado oil, butter, and ghee. A bowl of roasted Brussels sprouts gets a lot more satisfying once you add butter, parmesan, and maybe some bacon.
• Non-starchy vegetables as the base: Cauliflower, green beans, Brussels sprouts, mushrooms, cabbage, and leafy greens carry flavors well and hold up to roasting and baking.

On the flip side, root vegetables like potatoes, sweet potatoes, and carrots, plus corn and pasta, climb in carbs very fast. Fully skipping them is the easiest option, so most keto recipes use smart swaps. If you choose to include a higher-carb vegetable, it often needs a smaller portion, more fiber, and stronger fats so you feel full with less.

Smart Ingredient Swaps for Classic Thanksgiving Recipes

Once you know the basic formula, you can start swapping ingredients inside your favorite recipes instead of starting from scratch. The goal is simple: keep the taste familiar, quietly drop the carbs.

Here are some of the most common keto-friendly swaps for Thanksgiving sides:

• Potatoes → cauliflower or turnips
  Use mashed or riced cauliflower, or lightly roasted turnips, in place of white potatoes for mash, gratins, and soups.
• Sweet potatoes → pumpkin or small amounts of butternut squash
  Pumpkin puree works well in casseroles and mash. If you use butternut squash, keep the portion modest and balance it with plenty of fat.
• Pasta → low-carb pasta or shredded cabbage
  Low-carb specialty pasta can work for mac-style dishes, while thinly shredded cabbage baked in a cheesy sauce gives a similar comfort feel.
• All-purpose flour → almond flour or coconut flour
  Almond flour is great for breading and “crumb” toppings. Coconut flour is powerful and drying, so use small amounts in sauces or bakes.
• Sugar → erythritol, monk fruit, or blended keto sweeteners
  These taste sweet without the blood sugar spike. Use them in cranberry sauce, “sweet” casseroles, and glazes.
• Cornstarch → xanthan gum
  A tiny pinch thickens gravy and sauces. Too much can get gummy, so go slow.
• Milk → heavy cream or unsweetened almond milk
  Heavy cream gives body to casseroles and sauces. Almond milk lightens things up but stays low in carbs.
• Breadcrumbs → crushed pork rinds or almond flour
  These make crisp toppings for green bean casseroles or baked cauliflower dishes.

With these swaps, Thanksgiving still tastes like Thanksgiving. Your plate just carries less starch and more flavor.

Tips for Keeping Your Keto Sides Family Friendly

Keto sides do not have to scream “diet food.” When the whole table enjoys them, you avoid cooking two separate menus and no one feels singled out. The trick is to focus on flavor and texture first, macros second.

A few simple strategies help a lot:

• Season generously
  Salt, pepper, garlic, onion powder, smoked paprika, and poultry seasoning do heavy lifting. Undersalted low-carb food feels bland, so taste as you cook.
• Roast instead of steam
  Roasting cauliflower, Brussels sprouts, green beans, or mushrooms at a high temperature with oil or butter brings out a natural sweetness and deep flavor. The brown edges win over picky eaters fast.
• Use cheese and herbs
  Parmesan, cheddar, gruyère, and cream cheese add richness. Fresh herbs like thyme, rosemary, sage, and parsley give that “Thanksgiving” smell before anyone even takes a bite.
• Add crunch
  Texture is huge. Top casseroles with chopped nuts, seeds, crushed pork rinds, or parmesan crisps. A crunchy topping can make cauliflower or cabbage feel like comfort food instead of a side salad.
• Pick good sweeteners
  Poor quality sweeteners can leave a sharp or cooling aftertaste, especially in desserts and cranberry sauce. Test your brand ahead of time, and mix different keto sweeteners if needed for a cleaner taste.
• Label the low-carb dishes
  A small card that says “Keto-friendly cauliflower mash” or “Low-carb green bean casserole” helps guests decide what they want and often sparks good questions without any pressure.

When you build sides that are delicious for everyone, the “keto” label just becomes a quiet bonus. The plates and the leftovers tell you which recipes worked.

Keto Green Bean & Veggie Favorites That Taste Like the Real Thing

Green veggies carry a lot of weight on a keto Thanksgiving plate. They bring color, texture, and a break from all the heavy cheese and cream, without feeling like “diet food.” Once my husband switched to low carb, I realized that if I could nail the green sides, the whole meal felt more balanced and less like a sacrifice.

These recipes keep the spirit of classic holiday dishes, but skip the canned soups, mystery thickeners, and sugar spikes. You will see the same comforting flavors you grew up with, only built on real ingredients like fresh mushrooms, bacon, garlic, and plenty of butter. Use them to mix in a lighter, greener layer between all the rich casseroles and you will notice people going back for seconds of vegetables, which is always a small win.

Keto Homemade Green Bean Casserole (No Canned Soup)

This version keeps everything you love about classic green bean casserole, just with a real, creamy mushroom sauce and a crispy, low-carb topping.

Ingredients (6 to 8 servings):

• 1 1/2 pounds fresh or frozen green beans, trimmed and cut
• 2 tablespoons butter
• 1 tablespoon olive oil
• 8 ounces cremini or button mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 2 tablespoons almond flour
  or 1/2 teaspoon xanthan gum
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar or gruyère

Topping:

• 1 cup crushed pork rinds
• 1/3 cup grated parmesan
• 1 tablespoon melted butter

Directions:

1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
2. Blanch green beans in salted boiling water for 3 to 4 minutes, then drain well. If using frozen, thaw and pat dry.
3. In a large skillet, heat butter and olive oil over medium heat. Add mushrooms and cook until browned and most liquid is gone, about 7 to 8 minutes.
4. Stir in garlic, onion powder, salt, and pepper. Cook 1 minute.
5. Pour in cream and broth. Whisk in almond flour, or sprinkle xanthan gum lightly while whisking. Simmer 3 to 5 minutes until thick and creamy. Adjust seasoning.
6. Add green beans and shredded cheese to the skillet. Stir to coat.
7. Transfer to baking dish. In a small bowl, mix pork rinds, parmesan, and melted butter. Sprinkle over the top.
8. Bake 18 to 22 minutes, until bubbly and golden on top. Let rest 5 minutes before serving.

Air Fryer Green Beans with Gremolata and Toasted Almonds, Keto Style

This is the green bean dish you turn to when the menu feels heavy and you want something bright and fresh. It is crisp, lemony, and takes pressure off the oven.

Ingredients (4 servings):

• 1 pound fresh green beans, trimmed
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup sliced almonds
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, very finely minced
• 2 tablespoons chopped fresh parsley
• Optional: 1 tablespoon grated parmesan

Directions:

1. Preheat air fryer to 380°F for 3 to 5 minutes.
2. Toss green beans with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer in the air fryer basket.
3. Cook for 8 to 10 minutes, shaking halfway, until crisp-tender with a few browned spots.
4. While beans cook, toast almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden and fragrant. Remove from heat.
5. In a small bowl, combine lemon zest, lemon juice, garlic, parsley, remaining 1/2 tablespoon olive oil, and parmesan if using.
6. Transfer hot green beans to a serving bowl. Spoon gremolata over the top and toss gently.
7. Sprinkle with toasted almonds just before serving for crunch.

This dish cuts through rich casseroles and gravy, so the whole plate feels lighter but still festive.

Keto Balsamic Roasted Brussels Sprouts with Bacon

Roasted Brussels sprouts with bacon feel like a classic holiday side, and you only need a small amount of balsamic to get that deep, sweet-tangy flavor. The bacon fat and olive oil pull the dish solidly into keto territory.

Ingredients (6 servings):

• 2 pounds Brussels sprouts, trimmed and halved
• 4 to 6 slices thick-cut bacon, chopped
• 2 1/2 tablespoons olive oil or bacon fat
• 1 to 1 1/2 tablespoons balsamic vinegar
  or sugar-free balsamic glaze
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Optional: 1/3 cup grated parmesan

Directions:

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. Spread chopped bacon on the tray and bake for 8 to 10 minutes, until it starts to render but is not yet crisp. Remove the tray from the oven.
3. Add Brussels sprouts to the same tray. Drizzle with olive oil or extra bacon fat. Add salt, pepper, and garlic powder. Toss well to coat, then spread in a single layer with cut sides facing down.
4. Roast for 18 to 25 minutes, stirring once near the end, until the sprouts have browned edges and the bacon is crisp. Watch the last few minutes so they brown without burning.
5. While hot, drizzle with balsamic vinegar. Toss quickly so it coats the sprouts and bacon but does not sit in one spot and burn on the pan.
6. If using parmesan, sprinkle it over the tray while everything is still warm so it softens slightly.
7. Taste and adjust seasoning, then serve right away.

You get caramelized edges, salty bacon, and a hint of sweetness, all with very friendly carbs per serving.

Diamond Scored Mushroom Steaks with Garlic Herb Butter

Portobello mushrooms make a great “steak style” side next to turkey, or a hearty vegetarian main for anyone skipping meat. Scoring the caps helps the flavors soak in and gives them a rich, meaty bite.

Ingredients (4 servings):

• 4 large portobello mushroom caps, stems removed
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Garlic herb butter:

• 4 tablespoons softened butter
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• Squeeze of lemon juice, optional

Directions:

1. Preheat grill to medium-high or oven to 400°F.
2. Gently wipe mushroom caps with a damp towel. Using a sharp knife, score the tops in a shallow diamond pattern, about 1/4 inch deep, being careful not to cut through.
3. In a small bowl, mix olive oil, garlic, thyme, rosemary, salt, and pepper. Brush this mixture generously over both sides of the mushrooms, getting it into the cuts.
4. For the garlic herb butter, stir together butter, garlic, parsley, salt, and lemon juice until smooth. Set aside.
5. Grill mushrooms gill-side down for 4 to 5 minutes, then flip and cook another 4 to 5 minutes, until tender and nicely marked. If roasting, place on a baking sheet and cook 15 to 18 minutes, flipping once halfway.
6. Transfer hot mushrooms to a platter. Top each with a dollop of garlic herb butter so it melts into the scoring.
7. Slice thickly or serve whole.

The result is juicy, savory “steaks” that soak up butter like a sponge and sit beautifully next to turkey and gravy.

Mustard Parmesan Whole Roasted Cauliflower

This whole roasted cauliflower looks like a centerpiece but slices like a roast. It is a strong stand-in for any starchy casserole that used to sit in the middle of the table.

Ingredients (6 to 8 servings):

• 1 large head cauliflower, leaves and tough stem trimmed
• 1/3 cup mayonnaise
• 3 tablespoons Dijon mustard
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil or melted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• Optional garnish: chopped parsley or extra parmesan

Directions:

1. Preheat oven to 400°F. Line a baking dish or small roasting pan with parchment.
2. Bring a large pot of salted water to a boil. Carefully lower the whole cauliflower in and simmer for 5 to 7 minutes, until just starting to soften. This step helps it cook evenly. Drain well and pat dry.
3. In a bowl, whisk mayonnaise, Dijon, parmesan, olive oil or butter, garlic powder, smoked paprika, salt, and pepper until smooth.
4. Place the cauliflower, stem-side down, in the prepared pan. Spoon the mustard-parmesan mixture over the top and sides, using your hands or a brush to coat every surface.
5. Roast for 35 to 45 minutes, depending on size, until the outside is deep golden and a knife slides into the center with only slight resistance. If the top browns too fast, tent loosely with foil.
6. Let rest 5 to 10 minutes. Transfer to a serving plate, garnish with parsley or extra parmesan, and cut into thick wedges.

You get a savory crust, a tender interior, and a dramatic side that feels special without a single breadcrumb in sight.

Keto Swaps for Potatoes, Sweet Potatoes, and Mac and Cheese Classics

Potatoes, sweet potatoes, and mac and cheese are the heart of most holiday tables, which is exactly why they cause so many problems for blood sugar. The good news is you can keep the creamy, cheesy comfort and quietly switch out the starch. These recipes give you the same cozy feeling, just with cauliflower, pumpkin, and low-carb pasta doing the heavy lifting instead of white potatoes and flour.

Use these keto versions right beside the turkey and gravy. Most guests will recognize the flavors first and never miss the carbs.

Creamy Keto Mashed “Potatoes” (Cauliflower Mash)

Mashed cauliflower can taste almost exactly like mashed potatoes when you build in enough fat and seasoning. The texture is smooth and silky, and the flavor is mild enough that gravy feels right at home on top.

Ingredients (6 servings):

• 1 large head cauliflower, cut into florets
  or 24 ounces riced cauliflower
• 3 tablespoons butter
• 2 ounces cream cheese, softened
• 1/4 cup heavy cream, plus more as needed
• 2 cloves garlic, minced or 1 teaspoon garlic powder
• 3/4 to 1 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 cup grated parmesan for extra richness

Directions:

1. Add cauliflower florets to a large pot of salted boiling water. Boil 10 to 12 minutes, until very tender. For riced cauliflower, cook 6 to 8 minutes. You can also steam in a basket over simmering water until fork-tender.
2. Drain well, then return the cauliflower to the hot pot. Let it sit 2 to 3 minutes so extra steam cooks off. This step keeps the mash from turning watery.
3. Add butter, cream cheese, garlic, salt, and pepper to the pot.
4. Use an immersion blender for the smoothest texture, or mash with a potato masher for a more rustic feel. Slowly pour in heavy cream while blending until the mash looks creamy and thick, not soupy.
5. Stir in parmesan if using, then taste and adjust salt and pepper. If the mash thickens too much as it sits, loosen it with a splash of warm cream.
6. Serve hot with extra butter on top. It holds well in a warm oven if you need to juggle other dishes.

Loaded Baked “Potato” Casserole with Cauliflower and Bacon

This loaded cauliflower bake hits all the same buttons as a classic loaded baked potato casserole. It is salty, cheesy, smoky from the bacon, and it scoops like a dream. No one misses the potatoes once they taste the topping.

Ingredients (6 to 8 servings):

• 2 medium heads cauliflower, cut into florets (about 8 cups)
• 4 tablespoons butter, divided
• 4 ounces cream cheese, softened
• 1 cup sour cream
• 2 cups shredded cheddar cheese, divided
• 6 slices bacon, cooked crisp and crumbled
• 3 green onions, thinly sliced
• 3/4 to 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1 to 2 teaspoons dry ranch seasoning for extra flavor

Directions:

1. Preheat oven to 375°F. Grease a 9×13 baking dish.
2. Boil or steam the cauliflower florets in salted water until very tender, about 10 to 12 minutes. Drain well, then let sit in the colander a minute or two so steam can escape.
3. Transfer hot cauliflower to a large bowl. Add 3 tablespoons butter, cream cheese, salt, pepper, and ranch seasoning if using. Mash with a potato masher or blend with an immersion blender until mostly smooth but still a bit chunky.
4. Stir in sour cream, 1 1/2 cups shredded cheddar, half of the bacon, and half of the green onions. Mix until everything is well combined.
5. Spread the mixture into the prepared baking dish. Top with remaining cheddar.
6. Melt the remaining 1 tablespoon butter and drizzle lightly over the top, then sprinkle with the rest of the bacon.
7. Bake 20 to 25 minutes, until the casserole is hot and the cheese on top is melted and bubbly with golden spots.
8. Garnish with remaining green onions just before serving.

This dish reheats well, so it is an easy make-ahead side that tastes like loaded potatoes but keeps carbs low.

Keto Millionaire’s Mac and Cheese with Low Carb Pasta

Millionaire’s mac and cheese is all about the sauce. Thick, rich, and loaded with cheese. Using low-carb pasta or tender cauliflower means you still get that scoopable comfort without the carb crash later.

Ingredients (6 servings):

• 8 ounces low-carb pasta (konjac, lupin, or high-fiber brand)
  or 6 cups small cauliflower florets, steamed until tender
• 1 1/4 cups heavy cream
• 4 ounces cream cheese, cubed
• 1 1/2 cups shredded sharp cheddar
• 3/4 cup shredded Gruyere or grated parmesan
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked or regular paprika
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Topping:

• 1/2 cup crushed pork rinds
• 1/4 cup grated parmesan
• 2 tablespoons melted butter

Directions:

1. Preheat oven to 375°F. Grease an 8×10 or similar baking dish.
2. Cook low-carb pasta according to package directions, but stop while it is still al dente so it does not get mushy when baked. If using cauliflower, steam until just fork-tender, then pat dry.
3. In a medium saucepan, heat heavy cream over medium-low until it starts to steam. Add cream cheese and whisk until smooth.
4. Reduce heat to low. Stir in cheddar and Gruyere or parmesan by small handfuls, whisking until melted before adding more. Add garlic powder, paprika, salt, and pepper. The sauce should be thick, glossy, and very cheesy.
5. Combine the pasta or cauliflower with the cheese sauce in a large bowl, stirring until everything is well coated. Transfer to the baking dish and spread in an even layer.
6. In a small bowl, mix crushed pork rinds, parmesan, and melted butter until the crumbs are evenly moistened.
7. Sprinkle topping over the mac in a thin, even layer.
8. Bake 18 to 22 minutes, until the edges are bubbly and the top is golden brown. Let sit 5 minutes before serving so the sauce can thicken slightly.

The pork rind crust gives a crunchy, savory finish that tastes like classic breadcrumb topping, just without the carbs.

Keto Sweet “Potato” Casserole with Pumpkin and Cauliflower

Traditional sweet potato casserole is usually a sugar bomb, especially with marshmallows on top. This version tastes just as cozy, but uses pumpkin puree and cauliflower for the base and a nutty, low-carb streusel for crunch.

Ingredients (8 servings):

Base:

• 1 medium head cauliflower, cut into florets
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3 tablespoons butter, softened
• 1/4 cup heavy cream
• 1/3 to 1/2 cup granular or powdered keto sweetener, to taste
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Streusel Topping:

• 3/4 cup chopped pecans
• 1/3 cup almond flour
• 3 tablespoons butter, melted
• 3 tablespoons brown-style keto sweetener
• 1/2 teaspoon cinnamon
• Pinch of salt

Directions:

1. Preheat oven to 350°F. Grease a 9×9 or similar baking dish.
2. Boil or steam cauliflower florets in salted water until very soft, about 12 to 15 minutes. Drain well, then return to the hot pot for 2 minutes so extra moisture cooks off.
3. Add cooked cauliflower, pumpkin puree, softened butter, heavy cream, keto sweetener, vanilla, cinnamon, nutmeg, and salt to a large bowl.
4. Blend with an immersion blender until the mixture is very smooth and thick. Taste and adjust sweetness or spice as you like.
5. Spread the pumpkin-cauliflower mixture into the prepared baking dish, smoothing the top.
6. For the streusel, stir together chopped pecans, almond flour, melted butter, brown-style sweetener, cinnamon, and a pinch of salt. The mixture should look clumpy and hold together when pressed.
7. Sprinkle streusel evenly over the casserole.
8. Bake 25 to 30 minutes, until the topping is fragrant and lightly toasted and the edges of the base look set and slightly puffed.
9. Let sit 5 to 10 minutes before serving so the layers firm up a bit.

You get the same spiced, sweet, crunchy-topped experience people expect from a holiday sweet potato dish, while keeping carbs controlled enough for a keto plate.

Keto Friendly Takes on Corn, Stuffing, and Bread Based Sides

When my husband had to cut carbs for his blood sugar, the hardest things to replace were the “carby comfort” dishes. Corn casserole, stuffing, and anything bread-based felt off-limits overnight. Over a few holidays, I learned that you can keep the spirit of those sides by focusing on texture and flavor, then rebuilding them with low-carb ingredients that still feel like the real thing.

These recipes give you that cozy, scoopable comfort without the bread and big starch hit. They work right next to the turkey and gravy, and they do not feel like second-best options.

Keto “Creamed Corn” Casserole with Cauliflower and Cheese

This keto “creamed corn” casserole uses riced cauliflower as the base, with just a tiny amount of real corn for flavor if you want it. A touch of sweetener and plenty of cream and cheese bring that classic spoonable, slightly sweet, cheesy side to the table.

Ingredients (6 to 8 servings):

• 4 cups riced cauliflower (fresh or frozen)
• 2 tablespoons butter
• 2 ounces cream cheese, softened
• 3/4 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup finely chopped corn kernels (optional, counted in carbs)
  or 1/2 teaspoon corn extract
• 1 to 2 tablespoons granular keto sweetener, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon salt, more to taste
• 1/4 teaspoon black pepper
• Optional: 1/4 cup grated parmesan for the top

Directions:

1. Preheat oven to 375°F. Grease an 8×8 or similar baking dish.
2. If using frozen riced cauliflower, thaw and squeeze out extra moisture with a clean towel. For fresh, microwave or steam until just tender, then pat dry. Dry cauliflower keeps the casserole from getting watery.
3. In a large skillet over medium heat, melt the butter. Add riced cauliflower and cook for 5 to 7 minutes, stirring often, until some moisture cooks off and it smells slightly nutty.
4. Stir in cream cheese until it melts and coats the cauliflower. Pour in heavy cream, then add garlic powder, onion powder, sweetener, salt, and pepper. Simmer 2 to 3 minutes until thick and creamy.
5. Fold in cheddar cheese and optional corn or corn extract. Taste and adjust seasoning or sweetness.
6. Spread the mixture into the prepared baking dish. If using parmesan, sprinkle it evenly over the top.
7. Bake for 20 to 25 minutes, until the casserole is set around the edges and lightly golden on top, with small bubbles around the sides.
8. Let sit for 5 to 10 minutes before serving. It thickens a bit as it cools and scoops cleanly like classic creamed corn casserole.

Stuffing Stuffed Whole Cauliflower with Sausage and Herbs

This dish looks dramatic on the table and tastes like classic bread stuffing wrapped around tender roasted cauliflower. The “stuffing” flavor comes from sausage, vegetables, herbs, and a mix of almond flour and pork rinds that copy the texture of bread.

Ingredients (6 to 8 servings):

• 1 large head cauliflower, leaves trimmed but core intact
• 1 tablespoon olive oil
• 1 pound ground sausage (mild or spicy)
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1 cup finely chopped mushrooms
• 2 cloves garlic, minced
• 2 teaspoons fresh sage, chopped
  or 3/4 teaspoon dried sage
• 1 teaspoon fresh thyme leaves
  or 1/2 teaspoon dried thyme
• 1 teaspoon fresh rosemary, minced
  or 1/2 teaspoon dried rosemary
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon black pepper
• 1/2 cup almond flour
• 1/2 cup finely crushed pork rinds
• 1 large egg, beaten
• 2 tablespoons melted butter

Directions:

1. Preheat oven to 400°F. Line a baking dish with parchment and lightly oil it.
2. Bring a large pot of salted water to a boil. Add the whole cauliflower and simmer for 5 to 7 minutes, until slightly tender but still firm. Drain well, then pat dry and set in the baking dish, core-side down.
3. In a large skillet over medium heat, brown the sausage, breaking it into small pieces. Once cooked through, add onion, celery, and mushrooms. Cook 6 to 8 minutes until the vegetables soften and most liquid cooks off.
4. Stir in garlic, sage, thyme, rosemary, poultry seasoning, salt, and pepper. Cook 1 more minute, then remove from heat.
5. Add almond flour and crushed pork rinds to the skillet and mix well. Let the mixture cool for a few minutes, then stir in the beaten egg and melted butter until everything holds together like moist stuffing.
6. Using a spoon or your hands, press the stuffing mixture all around the cauliflower, covering the top and sides in a thick layer. Pack it firmly so it clings.
7. Roast for 30 to 40 minutes, until the stuffing layer is browned and crisp in spots and a knife slides into the cauliflower with just a little resistance.
8. Let rest 5 to 10 minutes. Transfer carefully to a serving plate, then cut into thick wedges so each piece has both cauliflower and sausage “stuffing.”

Keto Dump and Bake “Cornbread” Casserole

This keto “cornbread” casserole gives you that soft, slightly sweet, spoonable texture that usually comes from boxed mix and creamed corn. You stir everything in one bowl, pour it into the pan, and bake. No mixer, no extra steps, and it tastes like a cross between cornbread and a cheesy casserole.

Ingredients (8 servings):

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons granular keto sweetener
• 4 large eggs
• 1/2 cup sour cream
• 1/3 cup melted butter, slightly cooled
• 1/4 cup unsweetened almond milk or heavy cream
• 1 cup shredded cheddar cheese
• 2 tablespoons finely chopped canned baby corn, well drained (optional, counted in carbs)
  or 1/2 teaspoon corn extract

Directions:

1. Preheat oven to 375°F. Grease a 9×9 baking dish or similar casserole pan.
2. In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener until no lumps remain. This dry mix is the base that gives the casserole a cornbread-style crumb.
3. Add eggs, sour cream, melted butter, and almond milk or cream to the bowl. Whisk until you have a smooth, thick batter.
4. Fold in shredded cheddar and optional baby corn or corn extract. The batter should be pourable but not runny. If it seems too thick, add a splash of almond milk.
5. Pour the batter into the prepared pan and smooth the top with a spatula. That is the “dump and bake” part, everything happens in one bowl and one pan.
6. Bake for 22 to 28 minutes, until the top is set, lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Let the casserole cool for at least 10 minutes. It firms up as it sits, which makes it easy to cut into squares or scoop like traditional cornbread casserole.
8. Serve warm with extra butter on top if you like. Leftovers reheat well in the oven or air fryer and stay moist thanks to the sour cream and cheese.

Low Sugar Keto Cranberry Sauces and Fresh Sides for Balance

Thanksgiving plates can get heavy fast. Rich casseroles, cheese, bacon, cream, and butter all have their place, especially on keto, but your taste buds still need a little brightness. That is where low sugar cranberry sauces and fresh, creamy fruit sides come in.

These recipes give you that sweet-tart contrast without sending blood sugar off a cliff. They replace the canned jelly, sugary homemade sauces, and high-sugar fruit salads with options that still feel festive. You end up with a plate that tastes balanced, not like a wall of fat and salt.

Think of these as your “reset bites.” A spoonful of cranberry next to turkey, or a small scoop of berry salad after the meal, helps your mouth and your stomach relax before dessert shows up.

Perfect Keto Cranberry Sauce with Orange and Cinnamon

This keto cranberry sauce tastes like a fancy version of the canned kind, only brighter and fresher. You can use fresh or frozen cranberries, so it works even if you are shopping early.

Ingredients (about 10 servings):

• 12 ounces fresh or frozen cranberries, rinsed
• 1 cup water
• 1/2 to 3/4 cup granular keto sweetener, to taste
• 1 to 2 teaspoons finely grated orange zest
• 1 small cinnamon stick
  or 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract (optional)
• Pinch of salt

Directions:

1. Add cranberries, water, sweetener, orange zest, cinnamon, and salt to a medium saucepan.
2. Bring to a gentle boil over medium heat, then lower to a simmer.
3. Cook for 10 to 15 minutes, stirring often, until most berries burst and the sauce looks thick and glossy. If it seems too thick, splash in 1 to 2 tablespoons of water.
4. Remove from heat. Stir in vanilla if using.
5. The sauce thickens a lot as it cools, so do not worry if it looks a little loose while hot.
6. Let it cool to room temperature, then chill for at least 2 hours, or overnight, for the best texture and flavor.

This sauce easily replaces both canned jelly and old-school sugary recipes. You get that same ruby color and tart punch, just with a clean, low-carb sweet finish that works for anyone watching their blood sugar.

Cinnamon Apple Cranberry Sauce, Low Sugar and Keto Friendly

If you like a softer, spiced cranberry sauce with a hint of apple, this version hits that spot without turning into a sugar bomb. The trick is using a small amount of actual apple or relying on apple flavor instead of a full cup of chopped fruit.

Ingredients (about 10 servings):

• 12 ounces fresh or frozen cranberries
• 3/4 cup water
• 1/4 cup finely chopped apple (about 1/4 of a small apple)
  or 1 teaspoon apple extract
  or 1 apple-flavored herbal tea bag steeped in the water
• 1/2 to 2/3 cup granular keto sweetener
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt

Using only 1/4 cup of real apple keeps carbs lower per serving, while extra cranberries and warm spices carry most of the flavor.

Directions:

1. If using apple tea, steep the tea bag in 3/4 cup hot water for 5 minutes, then discard the bag.
2. Combine cranberries, water (or tea), chopped apple or extract, sweetener, cinnamon, nutmeg, and salt in a medium saucepan.
3. Bring to a simmer over medium heat, then lower the heat and cook for 12 to 15 minutes.
4. Stir often as the berries burst and the apple softens. Lightly mash with the back of a spoon if you like a smoother sauce.
5. Remove from heat and stir in vanilla.
6. Taste and adjust sweetness while warm. Remember, flavors deepen once it chills.
7. Let the sauce cool, then chill for at least 2 hours so it thickens.

You end up with a rich, spiced cranberry sauce that smells like apple pie, with far fewer carbs than a traditional apple-cranberry mix. A small spoonful next to turkey or pork gives you that cozy fall flavor without blowing your carb count.

Keto Thanksgiving Fruit Salad with Berries and Whipped Cream

A lot of “holiday fruit salad” recipes lean on bananas, grapes, and canned pineapple in syrup. On keto, that combo is rough on blood sugar. This version keeps the spirit of a creamy fruit salad but leans on lower sugar berries and a light vanilla whipped cream.

Ingredients (6 to 8 small servings):

• 1 cup sliced strawberries
• 1/2 cup raspberries
• 1/2 cup blackberries
• 1/2 cup blueberries
• 1 small kiwi, peeled and finely diced (optional, for color)
• 1 cup cold heavy whipping cream
• 2 to 3 tablespoons powdered keto sweetener, to taste
• 1 teaspoon vanilla extract
• Pinch of salt

You can adjust the mix of berries based on what looks best. Blueberries climb a bit higher in carbs, so keep them to about 1/2 cup.

Directions:

1. Add the berries and kiwi to a medium bowl. If any berries are large, cut them into bite-size pieces. Gently toss so they mix evenly.
2. In a separate chilled bowl, add heavy cream, sweetener, vanilla, and salt.
3. Beat with a hand mixer on medium-high until soft to medium peaks form. The cream should look fluffy and hold shape, but not turn grainy.
4. Taste and adjust sweetness.
5. Gently fold about two-thirds of the whipped cream into the berries. You want everything coated, not smashed.
6. Spoon into a serving dish, then dollop the remaining whipped cream on top.
7. Chill for 30 to 60 minutes before serving, or serve right away if you are short on time.

This salad feels like dessert, but in a small serving it fits into a keto plate. It gives your table something fresh, colorful, and a little bit indulgent without leaning on marshmallows or sugary canned fruit.

Planning Your 2025 Keto Thanksgiving Menu Without Stress

Planning a keto Thanksgiving in 2025 does not need to feel like a spreadsheet exercise. Once you anchor your menu around a few reliable side categories, the rest becomes much easier. Think in simple buckets: one green veggie, one cauliflower or “potato” style dish, one stuffing-style side, and one fresh or cranberry dish for balance.

That basic frame keeps carbs under control without counting every gram in the middle of basting a turkey. You get enough variety for everyone at the table, and you still protect blood sugar for the people who need it most. I use this same layout every year now, and it saves my sanity.

Use the sample menus below as plug-and-play ideas. You can swap in your favorite versions of each dish, but try to keep the same structure. It gives you a calm, organized plan instead of a last-minute scramble in front of the fridge.

Sample Keto Thanksgiving Side Dish Menu for a Family Gathering

Here are two simple, family-friendly menus you can copy or tweak. Each one hits the key keto categories and still feels like a full holiday spread.

Menu 1: Cozy Classic

• Keto green bean casserole with real cream sauce
• Creamy cauliflower mash in place of potatoes
• Sausage and herb “stuffing” with almond flour and pork rinds
• Orange cinnamon cranberry sauce, low sugar

This menu feels like the Thanksgiving you grew up with. The fats from cream, cheese, and sausage keep everyone full, while the cauliflower and green beans keep total carbs lower than a traditional spread. The cranberry adds a bit of brightness without a sugar crash.

Menu 2: Lighter but Comforting

• Air fryer green beans with lemon and toasted almonds
• Loaded cauliflower “baked potato” casserole with bacon
• Keto “cornbread” style casserole with almond flour
• Berry and whipped cream salad as a fresh side

This combo feels a little lighter but still cozy. The green beans and berries add color and acidity so the plate does not feel heavy, while the loaded cauliflower and cornbread-style bake give you that familiar holiday comfort. Both menus stay low in starch, which helps keep blood sugar stable through the meal.

Make Ahead Tips So You Can Enjoy the Day

A low-carb Thanksgiving gets much easier when half the work is already chilling in the fridge. Most keto sides are rich in fat and dairy, which actually makes them perfect for reheating if you store them well and reheat gently.

Good options to make 1 to 2 days ahead:

• Cauliflower mash or loaded cauliflower casserole
• Green bean casserole with the topping stored separately
• Sausage “stuffing” bakes or stuffed cauliflower
• Keto cranberry sauce or apple cranberry sauce
• Keto “cornbread” casserole, baked and cooled

Store these in airtight containers or covered baking dishes in the fridge. Reheat at 300 to 325°F, covered with foil, until hot in the center. Add a splash of cream or broth to casseroles if they seem thick, and stir once halfway to keep them creamy instead of dry. Add crunchy toppings right before the final 5 to 10 minutes so they stay crisp.

For a simple plan, think in tiny buckets:

• Make ahead: cranberry sauces, stuffing-style dishes, cauliflower sides, “cornbread” casseroles
• Day of: roast Brussels sprouts or mushrooms, finish green beans, whip cream
• Last minute: assemble salads, toast nuts, add fresh herbs and garnishes

The first year may feel like a puzzle. By the second or third year, you will have a rhythm, a saved shopping list, and a menu that almost runs itself.

Conclusion

Thanksgiving changed for our family when my husband was diagnosed with Type 2 diabetes, but slowly swapping in low-carb sides let us keep the same cozy flavors while skipping the blood sugar crash. Start with just one or two new keto dishes this year (like cauliflower mash or low-sugar cranberry sauce), then save the recipes your family loves so next Thanksgiving feels easier and even more relaxing.

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