18 Delicious Keto Thanksgiving Recipes for a Healthy Feast

Craving a Thanksgiving feast that’s both indulgent and keto-friendly? You’re in luck! Our roundup of 18 Delicious Keto Thanksgiving Recipes is here to ensure your holiday table is brimming with healthy, flavorful dishes. From savory mains to decadent desserts, these recipes promise a guilt-free celebration. Let’s dive into a world where tradition meets low-carb goodness—your taste buds (and waistline) will thank you!

Garlic Herb Butter Roasted Turkey

Nothing beats the aroma of garlic and herbs wafting through your kitchen as this turkey roasts to golden perfection.

Ingredients

• 1 whole turkey, 12-14 lbs (thawed if frozen)
• 1 cup unsalted butter, softened (or margarine for dairy-free)
• 4 tbsp fresh garlic, minced (about 8 cloves, adjust to taste)
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
• 2 tbsp fresh thyme, chopped (or 1 tbsp dried)
• 1 tbsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 325°F. Position rack in the lower third of the oven.
2. Pat the turkey dry with paper towels. This ensures crispy skin.
3. In a bowl, mix butter, garlic, rosemary, thyme, salt, and pepper until well combined.
4. Gently loosen the skin over the turkey breast and thighs. Spread half of the butter mixture underneath the skin.
5. Rub the remaining butter mixture over the outside of the turkey. Season with extra salt and pepper if desired.
6. Place turkey on a rack in a roasting pan, breast side up. Tent loosely with foil.
7. Roast for 2.5 to 3 hours, basting every 30 minutes with pan juices. Remove foil during the last 30 minutes for browning.
8. Check for doneness: The internal temperature should reach 165°F in the thickest part of the thigh.
9. Let the turkey rest for 20 minutes before carving. This allows juices to redistribute.

Juicy and flavorful, this turkey boasts a crispy, herb-infused skin. Serve slices over a bed of roasted vegetables for a complete meal.

Cauliflower Mash with Cream Cheese

Make your side dish game strong with this creamy, dreamy cauliflower mash that’s a healthier twist on traditional mashed potatoes.

Ingredients

• 1 large head cauliflower, cut into florets (about 6 cups)
• 4 oz cream cheese, softened (use full-fat for creamier texture)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper to taste (start with 1/4 tsp salt)
• 1/4 cup milk (any kind, adjust for desired consistency)

Instructions

1. Fill a large pot with water and bring to a boil over high heat.
2. Add cauliflower florets to the boiling water and cook until very tender, about 10 minutes.
3. Drain the cauliflower well, letting it sit in the colander for a minute to remove excess water.
4. Transfer the cauliflower to a food processor. Add cream cheese, butter, garlic powder, salt, and pepper.
5. Process until smooth, scraping down the sides as needed. Tip: For extra creaminess, process for a full minute.
6. With the processor running, gradually add milk until the mash reaches your desired consistency. Tip: Warm the milk slightly to prevent cooling the mash.
7. Taste and adjust seasoning if necessary. Tip: A pinch of nutmeg can add a nice depth of flavor.

Perfectly smooth with a rich, buttery flavor, this cauliflower mash pairs wonderfully with roasted meats or as a base for a savory bowl. Try topping with crispy bacon bits or chives for an extra flavor boost.

Keto Green Bean Casserole

Ready to upgrade your side dish game? This Keto Green Bean Casserole is a low-carb twist on the classic, packed with flavor and texture. Perfect for holidays or any day, it’s sure to impress.

Ingredients

– 1 lb fresh green beans, trimmed and halved (or frozen for convenience)
– 1 cup heavy cream (for richness, can sub with coconut cream)
– 1 cup shredded cheddar cheese (sharp for best flavor)
– 1/2 cup crispy fried onions (look for keto-friendly options)
– 2 tbsp butter (or any neutral oil)
– 1 tsp garlic powder (adjust to taste)
– Salt and pepper (to taste)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large skillet, melt butter over medium heat. Add green beans, sautéing for 5 minutes until slightly tender.
3. Pour in heavy cream, stirring gently to combine. Let simmer for 3 minutes to thicken slightly.
4. Sprinkle garlic powder, salt, and pepper over the mixture, stirring to distribute evenly.
5. Remove skillet from heat. Fold in half of the cheddar cheese until melted and creamy.
6. Transfer the mixture to a baking dish, spreading evenly. Top with remaining cheese and crispy onions.
7. Bake for 20 minutes, or until bubbly and golden on top. Tip: Watch closely to avoid burning the onions.
8. Let stand for 5 minutes before serving to allow the casserole to set. Tip: This rest period enhances flavors.
A creamy, cheesy base with crunchy onions on top makes this dish a textural delight. Serve alongside roasted meats or as a standalone low-carb meal for a satisfying crunch.

Cheesy Bacon Brussels Sprouts

Brussels sprouts get a delicious makeover with crispy bacon and melted cheese. Perfect for a side dish that steals the show.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped (use thick-cut for more texture)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20 minutes, stirring halfway, until edges are crispy.
4. While sprouts roast, cook bacon in a skillet over medium heat until crispy, about 5 minutes. Drain on paper towels.
5. Remove sprouts from oven. Sprinkle cooked bacon and cheddar cheese evenly over the top.
6. Return to oven for 3-5 minutes, just until cheese is melted and bubbly.

Kick up the flavor with a drizzle of balsamic glaze before serving. The sprouts are tender inside, with a crispy, cheesy exterior. Serve immediately for the best texture.

Low-Carb Stuffing with Almond Flour

Never compromise on flavor with this low-carb stuffing that’s as satisfying as the traditional version. Perfect for holiday meals or a cozy dinner side, it’s packed with texture and taste.

Ingredients

• 2 cups almond flour (for a nutty base)
• 1/2 cup butter, melted (or coconut oil for dairy-free)
• 1/4 cup chicken broth (vegetable broth works too)
• 2 eggs, beaten (binds the mixture)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp dried sage (or 2 tbsp fresh, chopped)
• 1/2 tsp thyme (dried or fresh)
• 1/2 cup celery, finely diced (adds crunch)
• 1/2 cup onion, finely diced (for sweetness)

Instructions

1. Preheat oven to 350°F. Grease a baking dish lightly.
2. In a large bowl, mix almond flour, melted butter, and broth until combined.
3. Add beaten eggs, salt, pepper, sage, and thyme to the bowl. Stir well.
4. Fold in celery and onion until evenly distributed.
5. Transfer mixture to the greased baking dish, pressing down lightly.
6. Bake for 25-30 minutes, until the top is golden and firm to the touch.
7. Let cool for 5 minutes before serving for easier slicing.

Zesty and hearty, this stuffing offers a delightful crunch with every bite. Serve alongside roasted meats or as a standalone dish for a low-carb feast.

Creamy Garlic Parmesan Spinach

Zesty and comforting, this dish combines creamy textures with bold flavors. Perfect for a quick side or a light main.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 5 oz fresh spinach, roughly chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add minced garlic to the skillet. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
3. Add chopped spinach to the skillet. Cook for 2-3 minutes until wilted, stirring occasionally.
4. Pour heavy cream into the skillet. Stir to combine with spinach and garlic.
5. Reduce heat to low. Simmer for 3-4 minutes until the cream slightly thickens.
6. Add grated Parmesan cheese, salt, and black pepper. Stir until the cheese is melted and the mixture is creamy.
7. Remove from heat. Serve immediately with extra Parmesan cheese on top.

Enjoy the creamy texture and rich garlic-Parmesan flavor. Try serving over grilled chicken or pasta for a hearty meal.

Keto Pumpkin Cheesecake

Very few desserts satisfy a sweet tooth while keeping carbs in check like this Keto Pumpkin Cheesecake. Perfect for fall, it’s rich, creamy, and effortlessly low-carb.

Ingredients

– 2 cups almond flour (fine grind works best)
– 1/3 cup melted butter (unsalted preferred)
– 24 oz cream cheese (softened to room temperature)
– 1 cup pumpkin puree (not pie filling)
– 3/4 cup powdered erythritol (adjust to sweetness preference)
– 2 tsp pumpkin pie spice (or make your own blend)
– 1 tsp vanilla extract (pure for best flavor)
– 3 large eggs (room temperature)
– 1/4 tsp salt (enhances flavors)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan lightly.
2. Mix almond flour and melted butter in a bowl until crumbly. Press firmly into the pan’s bottom for the crust.
3. Bake crust for 10 minutes until lightly golden. Cool slightly.
4. Beat cream cheese until smooth in a large bowl. Add pumpkin puree, erythritol, pumpkin pie spice, vanilla, and salt. Mix well.
5. Add eggs one at a time, beating just until blended after each to avoid overmixing.
6. Pour filling over crust. Smooth the top with a spatula.
7. Bake for 45-50 minutes until edges are set but center is slightly wobbly.
8. Turn off oven. Leave cheesecake inside with door ajar for 1 hour to cool slowly.
9. Refrigerate for at least 4 hours, preferably overnight, before serving.

Best enjoyed chilled, this cheesecake boasts a velvety texture with a spiced pumpkin flavor. Serve with a dollop of whipped cream for an extra treat.

Rosemary Roasted Butternut Squash

Rosemary roasted butternut squash is a simple, flavorful side dish that pairs well with almost any meal. Ready in under an hour, it’s a hassle-free way to add a touch of elegance to your dinner table.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh rosemary, finely chopped (dried can be used in a pinch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cubed butternut squash with olive oil, ensuring each piece is lightly coated.
3. Add the chopped rosemary, salt, and black pepper to the bowl. Toss again to evenly distribute the seasonings.
4. Spread the squash in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and edges are caramelized.
6. Remove from the oven and let cool for a few minutes before serving. This allows the flavors to meld and the squash to firm up slightly.

Crisp on the outside and tender on the inside, this rosemary roasted butternut squash offers a delightful contrast in textures. Its earthy sweetness is perfectly balanced by the aromatic rosemary, making it a versatile dish that can complement both hearty meats and light salads. Try serving it atop a bed of quinoa for a nutritious, colorful meal.

Keto Cranberry Sauce with Stevia

Craving a sugar-free twist on a classic? This keto cranberry sauce swaps sugar for stevia, offering a tart and sweet balance perfect for your low-carb lifestyle.

Ingredients

• 12 oz fresh cranberries (or frozen, thawed)
• 1 cup water
• 1/2 tsp stevia powder (adjust to taste)
• 1 tsp orange zest (optional for brightness)
• 1/2 tsp vanilla extract (enhances flavor)

Instructions

1. Rinse cranberries under cold water. Discard any soft or bruised berries.
2. In a medium saucepan, combine cranberries and water. Bring to a boil over medium-high heat.
3. Reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally, until berries burst.
4. Remove from heat. Stir in stevia, orange zest, and vanilla extract until well combined.
5. Let cool to room temperature. The sauce will thicken as it cools.

Not too sweet with a vibrant tartness, this sauce pairs wonderfully with roasted meats or as a keto-friendly dessert topping. Try it chilled for a refreshing contrast.

Spicy Roasted Pecans

Make your snack time exciting with these Spicy Roasted Pecans. They’re crunchy, flavorful, and just the right amount of heat.

Ingredients

• 2 cups raw pecans
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp cayenne pepper (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, mix the pecans with olive oil until evenly coated.
3. Add salt, cayenne pepper, garlic powder, and smoked paprika to the bowl. Toss well to ensure all pecans are evenly seasoned.
4. Spread the pecans in a single layer on the prepared baking sheet. This ensures even roasting.
5. Roast in the preheated oven for 10 minutes. Stir the pecans halfway through to prevent burning.
6. After 10 minutes, check for doneness. Pecans should be fragrant and slightly darker in color. If needed, roast for an additional 2-3 minutes.
7. Remove from the oven and let cool on the baking sheet. They will crisp up as they cool.

Just out of the oven, these pecans are irresistibly crunchy with a smoky, spicy kick. Try them as a salad topper or alongside your favorite cheese board for an extra flavor boost.

Keto Dinner Rolls with Almond Flour

Skip the carbs without sacrificing flavor with these keto dinner rolls. Soft, fluffy, and perfect for any meal.

Ingredients

• 2 cups almond flour (blanched for finer texture)
• 1/4 cup coconut flour (sifted to avoid lumps)
• 1 tbsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt (adjust to taste)
• 4 large eggs (room temperature for better mixing)
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 1/2 cup shredded mozzarella cheese (optional for extra flavor)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. Add eggs and melted butter to the dry ingredients. Mix until a dough forms. Tip: If dough is too sticky, add a bit more almond flour.
4. Fold in mozzarella cheese if using. Tip: For even distribution, shred cheese finely.
5. Divide dough into 8 equal parts. Roll each into a ball. Tip: Wet hands slightly to prevent sticking.
6. Place balls on prepared baking sheet. Flatten slightly with your palm.
7. Bake for 15-18 minutes until golden brown. Check at 15 minutes to avoid over-baking.
8. Remove from oven. Let cool on the sheet for 5 minutes before serving.

Buttery and moist inside with a slight chew, these rolls pair wonderfully with soups or as mini sandwich buns. Try them toasted with a smear of garlic butter for an extra kick.

Herb-Crusted Pork Loin

Now, let’s dive into making a succulent Herb-Crusted Pork Loin that’s perfect for any dinner table. This dish combines juicy pork with a crispy, flavorful herb topping for a meal that’s both impressive and straightforward.

Ingredients

– 1 (3-pound) pork loin (trim excess fat for even cooking)
– 2 tbsp olive oil (or any neutral oil)
– 1 cup breadcrumbs (panko for extra crunch)
– 1/4 cup fresh parsley, finely chopped (dried works in a pinch)
– 2 tbsp fresh rosemary, finely chopped (reduce if using dried)
– 2 garlic cloves, minced (adjust to taste)
– 1 tsp salt (fine sea salt preferred)
– 1/2 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the pork.
2. Pat the pork loin dry with paper towels; this helps the crust adhere better.
3. In a bowl, mix breadcrumbs, parsley, rosemary, garlic, salt, and pepper for the herb crust.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
6. Remove skillet from heat; evenly press the herb mixture onto the pork’s top and sides.
7. Transfer skillet to the oven; roast until the pork reaches 145°F (63°C) internally, about 25-30 minutes.
8. Let the pork rest for 10 minutes before slicing to retain juices.

The herb crust turns golden and crispy, while the pork stays tender inside. Serve with roasted vegetables or a light salad for a balanced meal.

Zucchini Noodle Casserole

Overflowing with fresh flavors, this zucchini noodle casserole is a light yet satisfying dish perfect for summer evenings. It’s a creative twist on traditional casseroles, using zucchini noodles for a low-carb option.

Ingredients

– 4 medium zucchinis, spiralized into noodles (about 4 cups)
– 1 tbsp olive oil (or any neutral oil)
– 1 cup marinara sauce (homemade or store-bought)
– 1 cup shredded mozzarella cheese (adjust to taste)
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/4 cup fresh basil, chopped (optional for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2-3 minutes until slightly softened. Tip: Don’t overcook; they’ll soften more in the oven.
3. Stir in marinara sauce, garlic powder, salt, and pepper. Cook for another 2 minutes until heated through.
4. Transfer the zucchini mixture to a greased 9×13 inch baking dish. Sprinkle mozzarella and Parmesan cheeses evenly on top.
5. Bake for 15-20 minutes until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes.
6. Let the casserole sit for 5 minutes before serving. Garnish with fresh basil if desired. Tip: This resting time helps the flavors meld together.

Not overly heavy, this casserole offers a delightful texture with tender zucchini noodles and a cheesy, flavorful topping. Serve it with a side of garlic bread for a complete meal or enjoy it as a standalone dish for a lighter option.

Low-Carb Pumpkin Pie

Just when you thought pumpkin pie was off the table, this low-carb version brings all the flavor without the guilt. Perfect for fall gatherings or a cozy night in, it’s a dessert that satisfies.

Ingredients

– 1 1/2 cups almond flour (for a nutty crust)
– 1/4 cup powdered erythritol (or any low-carb sweetener)
– 1/3 cup melted butter (cooled slightly)
– 1 can (15 oz) pumpkin puree (not pie filling)
– 3 large eggs (room temperature for smoother mixing)
– 1 cup heavy cream (plus extra for whipping)
– 1 tsp vanilla extract (pure for best flavor)
– 1 1/2 tsp pumpkin pie spice (adjust to taste)
– 1/4 tsp salt (enhances flavors)

Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch pie dish.
2. Mix almond flour, 2 tbsp erythritol, and melted butter in a bowl until crumbs form.
3. Press mixture firmly into the pie dish. Bake for 10 minutes until slightly golden. Tip: Use a flat-bottomed cup to press the crust evenly.
4. Whisk pumpkin puree, eggs, 1/2 cup erythritol, heavy cream, vanilla, pumpkin pie spice, and salt in a large bowl until smooth.
5. Pour filling into the pre-baked crust. Smooth the top with a spatula.
6. Bake for 45-50 minutes until the center is set but slightly wobbly. Tip: Cover edges with foil if browning too quickly.
7. Cool on a wire rack for 2 hours, then refrigerate for at least 4 hours. Tip: Chilling overnight enhances the flavors.
8. Serve chilled, topped with whipped cream if desired. Creamy and spiced, this pie pairs wonderfully with a cup of black coffee or as a festive dessert at your next gathering.

Keto Gravy with Mushrooms

Craving a rich, flavorful gravy without the carbs? This keto-friendly mushroom gravy is your answer. It’s quick, easy, and pairs perfectly with your favorite low-carb dishes.

Ingredients

• 2 tbsp butter (or ghee for dairy-free)
• 1 cup sliced mushrooms (cremini or button work well)
• 1 clove garlic, minced
• 1 cup beef or chicken broth (low-sodium preferred)
• 1/4 cup heavy cream
• 1/2 tsp xanthan gum (for thickening)
• Salt and pepper (adjust to taste)

Instructions

1. Melt butter in a skillet over medium heat until foamy.
2. Add mushrooms and sauté for 5 minutes, until golden and tender.
3. Stir in garlic and cook for 30 seconds, until fragrant.
4. Pour in broth and bring to a simmer, scraping up any browned bits.
5. Whisk in heavy cream and xanthan gum until fully incorporated.
6. Simmer for 3-5 minutes, stirring occasionally, until thickened to desired consistency.
7. Season with salt and pepper to taste before serving.

Just like that, you’ve got a velvety, umami-packed gravy ready to elevate any meal. Try it over roasted cauliflower steaks or a juicy keto meatloaf for a comforting dish.

Summary

Making your Thanksgiving both delicious and keto-friendly has never been easier with these 18 scrumptious recipes. Whether you’re hosting or just bringing a dish, these options ensure a healthy feast without sacrificing flavor. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!