With Thanksgiving fast approaching, it’s time to begin planning for the ultimate day of feasting! While Thanksgiving is full of traditional family recipes, meal planning can be difficult for those on the keto diet. Thankfully (pun intended), there are so many different keto Thanksgiving recipes out there that will keep you in ketosis, and they won’t leave you missing the real thing.
Everyone has a favorite Thanksgiving dish. With just a few simple ingredient swaps, most of your favorites can be made keto-friendly in a jiffy. Here we’ve rounded up 15 of the best keto Thanksgiving recipes out there so that when the 22nd rolls around, you’ll be feasting on all of the Thanksgiving staples, keto-style.
15 Mouth Watering and Healthy Keto Thanksgiving Recipes
You can’t have Thanksgiving without gravy! Tons of keto gravy recipes use heavy cream, but this one is the holy grail of keto gravies, complete with coconut milk and ghee in place of dairy products.
- 2 tbsp ghee (30 g / 1.1 oz)
- 1 medium white onion (110 g / 3.9 oz)
- 2 cloves garlic
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp freshly chopped sage or 1 tsp dried sage or any herbs of choice
- 1 tsp lemon zest, use organic unwaxed lemons
- 2 tbsp fresh lemon juice
- 1/2 cup dried porcini mushrooms (15g / 0.5 oz)
- 1/4 cup coconut milk (60 ml / 2 fl oz)
- 2 cups bone broth or chicken stock or vegetable stock (480 ml / 16 fl oz)
- 1/2 cup water to soak the mushrooms (60 ml / 2 fl oz)
- Salt and pepper to taste
- Add water to the porcini mushrooms and soak for about 30 minutes. Peel and dice the onion and garlic. Chop the sage and zest the lemon.
- Add the garlic and onion into a hot pan greased with ghee and cook over a medium heat until translucent. Stir occasionally to prevent burning.
- Add the lemon zest and sage and cook until the onion is golden.
- Pour in the bone broth, lemon juice and add the soaked porcini mushrooms with the water.
- Add balsamic vinegar and mustard and bring to a boil. Lower the heat and let it simmer until the amount is reduced by about half. Be patient: if you don't reduce it enough, it will end up too thin and watery.
- Add the coconut milk and cook for just about 5 minutes. Once done, take off the heat and season with salt and pepper to taste.
- Pour in a jar if you used a shallow pan like I did and blend with a hand blender until smooth and creamy. When done, serve immediately.
Low-carb and delicious, this mash pairs perfectly with turkey and gravy. You won’t miss the potatoes.
- 1 head Cauliflower (florets only, stems completely removed)
- 3 cloves Garlic (minced)
- 3 tbsp ghee
- 1 tbsp full-fat coconut milk
- 3/4 tsp sea salt (adjust to taste)
- 1/8 tsp black pepper (adjust to taste)
- 1 tbsp chives (chopped)
- Cook the cauliflower on the stove or in the microwave.
- Stove method: Boil a pot of water with a tablespoon (14 g) of salt. Add the cauliflower, and simmer until very soft (about 5-6 minutes). Drain well.
- Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons of water. Cover with plastic wrap, so that the plastic is not touching the cauliflower. Microwave on high for about 10 minutes, until very soft, stirring halfway through. Drain well.
- Meanwhile, place the garlic, melted ghee, and milk/cream into a food processor or high power blender. Note: If you want to, you can saute the garlic first to mellow the flavor a bit.
- When the cauliflower is done cooking, drain well. Squeeze out as much extra water as possible. You can do this by wrapping the cauliflower in a towel and twisting, or by pressing a bowl down over a strainer.
- Add the cauliflower to the food processor or blender. Process until smooth, scraping down the sides with a spatula occasionally. Add salt and pepper to taste, and puree again. If it's thicker than you like, thin out with more coconut milk.
- Stir in the chopped chives.
Arguably the best part of a Thanksgiving feast. This keto version uses keto-friendly bread, making it gluten-free by default.
- 4 Slices Keto Bread (or rolls) crumbled
- 3 tbsp ghee, melted
- 2 stalks celery chopped
- 1/4 cup leeks chopped
- 1/2 tsp garlic minced
- 1 tsp Italian Blend seasoning, dried
- 1/4 tsp sage
- 1/2 tsp each salt & pepper
- Olive oil (enough to drizzle the bread in the oven)
- 1/2 tsp celery seasoning optional
- 1/2 cup chicken broth
- Crumble the keto bread, drizzle with olive oil and bake for about 5 minutes until lightly browned.
- Saute chopped veggies in olive oil for a minute or two to bring out flavors.
- Mix together with melted ghee and chicken broth
- Bake on 350 covered with foil for 10 minutes and uncovered for 5 minutes.
Creamy and complete with the necessary topping, this casserole is a real crowd-pleaser.
- 3 cups frozen green bean
- 1/2 cup white onion chopped
- 4 cloves garlic, minced
- 2 tbsp ghee
- 1/4 cup full-fat coconut milk
- 1/2 cup chicken stock
- 1/2 cup mushrooms
- 1/2 tsp xanthan gum
- 1/2 tsp pink salt
- 1/2 tsp pepper
- 1 oz pork rinds
- Thaw frozen green beans (you can microwave them for 5 minutes to heat them through). If you use fresh green beans just make sure to snap the ends and boil them to cook them through.
- Chop white onion, mushroom and garlic together.
- Add two tbsp of ghee to a saucepan and heat over medium heat.
- Add onion, mushroom and garlic and cook until fragrant and mushrooms have cooked down.
- Add the coconut milk and chicken stock and bring to a boil.
- Once boiling turn down to simmer and allow to simmer for 10-15 minutes.
- Add xanthan gum and stir until sauce is thick.
- Add green beans to the coconut cream sauce and coat thoroughly.
- Transfer green beans to a skillet and top with crumbled pork rinds.
- Place in 350 degree oven for ten minutes. Broil for two minutes.
- Serve warm and enjoy!
Everyone loves a bit of bread to soak up the gravy remnants left on your plate, and this black keto bread is perfect for the job.
- 2 cups of almond flour
- 2 teaspoons of baking powder
- 1/2 cup of raw cacao powder
- 1 teaspoon of himalayan salt
- 32 grams of SUTRA Black (equals 8 individual packets or 8 scoops from our bulk bags)
- ½ cup melted coconut oil
- 5 eggs
- ½ cup water
- 8 drops liquid stevia
- Preheat oven to 400 degrees.
- In a large bowl mix 2 cups of almond flour, 2 teaspoons of baking powder, 1/2 cup of raw cacao powder, a teaspoon of himalayan salt, and 32 grams of SUTRA Black (equals 8 individual packets or 8 scoops from our bulk bags).
- While mixing, slowly drizzle in a 1/2 cup of melted coconut oil until a dough forms and create a well in the middle of the dough.
- Crack 5 eggs into the well, add a 1/2 cup of water and 8 drops of liquid stevia and beat until a batter forms.
- Add batter to a bread pan lined with parchment paper and bake for 40 minutes.
- Once done, let cool for 30 minutes and enjoy!
This recipe is good enough to convert anyone into a brussels sprouts lover, thanks to the bacon and crunchiness of the fried sprouts.
- 4 slices bacon
- 2 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 12 oz Brussels sprouts
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Chop bacon into cubes. Fry until crispy 3-4 minutes, drain on towel.
- Add olive oil to pan with spices and sprouts, cook 5 minutes add garlic, cook another 5 minutes until charred and crispy.
- Add bacon back to skillet and cook another minute, then serve.
Nothing says autumn like butternut squash. This soup is a great keto-friendly appetizer option for your Thanksgiving spread.
- 1 2-lb Butternut squash (cut in half lengthwise, seeds removed)
- 2 tbsp avocado oil (divided)
- Sea salt
- Black pepper
- 6 cloves Garlic (minced)
- 2 tbsp Fresh thyme
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 4 cup chicken bone broth (or any broth of choice)
- 1 13.5-oz can coconut milk
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
- Place the butternut squash halves open side up onto the baking sheet. Drizzle with a tablespoon of avocado oil. Sprinkle with sea salt and black pepper. Flip over, face down.
- Roast the butternut squash in the oven for about 40-55 minutes, until a knife goes in easily.
- When the squash is about 30 minutes into roasting, heat the remaining tablespoon of avocado oil in a large pot over medium heat. Add the minced garlic, cinnamon, nutmeg and thyme. Saute for about a minute, until fragrant.
- Add the broth and coconut milk. Simmer for about 20 minutes, or until the squash is done.
- Scoop the squash out of the shells into the soup. Use an immersion blender to puree until smooth.
The perfect side dish, and a great way to sneak in some extra vegetables! We modified this recipe by swapping out the plain turmeric for some unsweetened SUTRA Gold goodness.
- 1 cauliflower head, cut into florets
- 5 tablespoons ghee
- 1 teaspoon SUTRA Gold, unsweetened
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- Bring a large pot of water to a boil and add the cauliflower. Cook them for about 5 minutes, remove, place on a paper towel to pay dry and after they are dry, place them in a large bowl.
- Next, in a large skillet melt the ghee over medium-high heat. Sprinkle the cauliflower florets with SUTRA Gold, paprika, cumin, salt and pepper. Toss to make sure they are well coated. Add the cauliflower to the skillet and fry them until for about 4-5 minutes. Remove them from skillet and serve immediately.
These are super easy to make, and they’re a great addition to the appetizer table.
- 12 hard-boiled eggs
- 2 tsp. Dijon mustard
- 6 Tbsp. avocado mayonnaise
- ½ tsp. dill fresh
- ¼ tsp. salt
- ⅛ tsp. pepper
- ⅛ tsp. Paprika
- Peel hard-boiled eggs and cut each one in half.
- Scoop out the yolk and place in a medium-sized bowl.
- Place whites on a serving tray.
- Mash yolks with a fork until a fine crumble forms.
- Add mayo, dill, salt, pepper, and paprika. Mix until smooth.
- Add yolk mixture to a piping bag fitted with a large coupler and a 1M tip. (You can also use a Ziplock bag and cut off the tip, too!)
- Pipe one tablespoon of yolk mixture into each egg white.
- Garnish deviled eggs with additional paprika and fresh dill. Serve immediately or refrigerate until ready to serve.
They look like potatoes, roast like potatoes, but they’re turnip slices! You’ll love this as a Thanksgiving side dish.
- 1 large turnip, peeled and diced (270g)
- 1/4 onion, diced (56g)
- 3 slices bacon
- 1 tablespoon olive oil
- 1/2 teaspoon each of paprika, garlic powder, salt, and pepper
- 1 green onion, sliced, for garnish
- Parsley, for garnish
- Add the oil to a large skillet over medium high heat. Add in the turnips and spices. Cook 5-7 minutes stirring occasionally.
- Add in the onion and cook 3 minutes until it starts to soften. Chop the bacon into small pieces and add to the skillet. Continue to cook another 5-7 minutes until the bacon is crispy.
- Top with green onion and parsley before serving.
Not your average boring broccoli. The kick from the chili flakes is beautifully balanced out by the lemon zest.
- 1 ½ pound broccoli florets
- ¼ cup olive oil
- 2 tablespoons chopped fresh basil
- 3 teaspoons minced garlic
- ½ – ¾ teaspoon kosher salt
- ½ teaspoon red chili flakes
- Zest ½ lemon juice
- Preheat oven to 425 F. Lay broccoli florets onto a baking sheet covered with parchment paper.
- Season the broccoli with 1/4 cup olive oil, 2 tbsp. fresh basil (chopped), 3 tsp. minced garlic, 3/4 tsp. kosher salt, 1/2 tsp. red chili flakes, zest of 1/2 lemon, and juice of 1/2 lemon.
- Put into the oven for about 20-25 minutes.
- Remove from the oven and serve – super simple, easy, and delicious!
Once you make this, everyone will want to try it. The colors are so beautiful and festive, making it a great addition to Thanksgiving’s menu.
- 1 lb fresh fennel
- 3 tbsp olive oil
- sea salt
- ground black pepper
- 1 lemon
- 2 tbsp sunflower seeds or pumpkin seeds, toasted
- 5 ⅓ oz. snow peas
- Preheat oven to 450 F (225 C)
- Cut the fennel into small wedges. Arrange in a baking dish. Drizzle olive oil on top. Salt and pepper to taste.
- Cut the lemon in half and squeeze out the juice. Cut the lemon rind into thin wedges and place around the fennel.
- Bake in the oven for 20-30 minutes, or until fennel has turned a nice golden color.
- While the fennel is baking, place the pumpkin seeds in a dry frying pan and toast over medium heat for a few minutes, until the seeds are browned and not burnt.
- Mix the roasted fennel with raw shredded snow peas and the dry toasted pumpkin seeds. Plate and serve!
You can’t skip the pumpkin pie on Thanksgiving!
- 1 unbaked coconut flour crust
- 15 ounce can pumpkin puree
- 1/2 teaspoon stevia concentrated powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg not a nut for those worried
- 3 egg yolks
- 1 large egg
- 2/3 cup coconut cream
- Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
- Beat in yolks and egg until well combined.
- Gradually stir in coconut cream.
- Pour filling into prepared pie crust.
- Cover crust edges with a pie shield or aluminum foil to prevent burning. Bake at 375°F for 30-40 minutes or until set.
- Cool on wire rack, and store in refrigerator.
Top your pumpkin pie with this delicious whipped cream alternative, or put some on your SUTRA post-meal!
- 1 can (15 ounces) full fat coconut milk
- 1 tsp vanilla extract (optional)
- Refrigerate your coconut milk overnight, or for around 8 hours. This will cause the cream to separate from the water, float up to the top of the can, and harden.
- Chill the mixing bowl you’ll be using for 20 minutes before you start.
- Open the top of the can and you will see thick coconut milk. That’s the part we want for this recipe. Scoop everything that isn’t coconut water out of the can and into your chilled mixing bowl.
- Fluff the coconut cream with an electric mixer on low for about 5 minutes, dumping any water that separates out, and then on medium for a couple more minutes or until it starts to get fluffy and form peaks.
Who doesn’t love rounding off their meal with some decadent chocolate? This recipe includes brandy in it, for a festive holiday note.
- 1 cup (170 g) Lily's Sugar Free Chocolate Chips
- 3/4 cup (177 ml) coconut cream
- 3 tbsp ghee
- 4 tbsp stevia
- 2 tsp brandy
- 1/4 tsp vanilla extract
- Put the sugar free chocolate chips into a heat resistant glass bowl large enough to accommodate the chips and cream with room for stirring.
- Place the heavy cream, butter, and 4 tablespoons of sweetener into a small pot and heat over medium heat until small bubbles form around the sides of the pot and the cream is steamy.
- Stir to dissolve the sweetener, then pour the hot cream over the chocolate chips and let sit for 5 minutes.
- Stir gently with a whisk until smooth and fully incorporated.
- Add the vanilla and brandy and stir.
- Let cool then cover and refrigerate several hours until firm or over night.
With all of these delicious recipes under your belt, your keto Thanksgiving will be a breeze this year. Everything from appetizers to dessert will keep you on track and in ketosis, and all of your cravings will be satisfied for sure. So enjoy the holiday season, and yes, you deserve that second piece of pie!
ABOUT THE AUTHOR - LINDSAY WARE