Ingredients
Servings
4
Recipe by
Paola Cornu, RDN
, photo by
, nutritional review by
Test Kitchen
Nutrition
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Article by
Paola Cornu, RDN
, photo by
Kick off a lifetime of healthy habits through keto
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+1000 delicious, fast & easy-to-follow recipes
LearnEat: A complete Keto diet guide for beginners
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Go ahead, move one step to your goals
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If you're on a ketogenic diet, Thanksgiving dinner can be a stressful time, but that doesn't mean that turkey and green beans have to be the only thing on your plate. That's why today we're bringing you some keto recipes that you can enjoy at your Thanksgiving dinner without feeling guilty.

Sausage stuffing

sausage stuffing

Servings: 6 / Time: 1.30h / Difficulty: Medium

Calories per serving: 335 / Fat: 26g / Protein: 19g / Net Carbs: 5g

Ingredients

FOR THE BREAD:

  • ⅓ cup coconut (almond) flour
  • ½  tbsp keto-friendly sweetener
  • ½  tsp baking powder
  • ¼ tsp salt
  • 1 cup shredded mozzarella cheese
  • 1 tbsp cream cheese
  • 1 large egg
  • 1 tbsp heavy whipping cream

FOR THE STUFFING:

  • Bread you prepared, cut into cubes
  • 450g/15.8oz ground pork
  • A pinch of salt
  • ½  tsp fennel seed
  • 1 ½  tbsp butter
  • 1 tbsp chopped celery
  • ¼ (38g/1.3oz) chopped white onion
  • 1 tbsp poultry seasoning
  • 180ml/6oz chicken broth
  • 1 large egg lightly beaten
  • 1 tbsp fresh parsley

Instructions

FOR THE BREAD:

  1. Preheat oven to 425ºF/220ºC, and line a baking sheet with parchment paper.
  2. Combine coconut flour, Keto-friendly sweetener, Italian seasoning, baking powder, and salt in a small bowl and set aside.
  3. In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave for 45 seconds on high, then remove and stir. (If it's not fully combined, microwave again for another 45 seconds).
  4. In a large bowl, combine the beaten eggs, whipping cream, and flour mixture. Add the cream cheese/cheese mixture, and knead until a dough forms. 
  5. Place it on your lined baking sheet and roll it out into a rectangle. Bake for about 15 minutes until it's slightly puffed up and browned. Remove and let cool.
  6. Once cooled, cut into small cubes, and set aside.


FOR THE STUFFING:

  1. Heat oven to 350F/180C.
  2. Combine pork, salt, and fennel seeds in a large skillet. Cook over medium heat (Make sure to break up the pork with a kitchen utensil) until it is fully cooked and browned. Once ready, set aside.
  3. In the same skillet over medium heat, melt the butter. Add celery and onion, and cook until the vegetables have softened. Sprinkle poultry seasoning over mixture and cook for a few more minutes, stirring to combine.
  4. Pour chicken broth into the mixture and stir. Turn off the heat, and pour the broth mixture over the bread pieces. Toss to combine.
  5. Add the pork, beaten eggs, and parsley. Toss. (The mixture should be moist; if not, add more chicken broth).
  6. Pour mixture into a casserole dish lightly greased with butter, and bake for about 40 minutes.


Mashed "potato" cauliflower

mashed potato cauliflower

Servings: 6 / Time: 35 minutes / Difficulty: Easy

Calories per serving: 217 / Fat: 20g / Protein: 5g / Net Carbs: 4g

Ingredients

  • 420g/15oz of frozen cauliflower 
  • 1 head of roasted garlic 
  • A pinch of salt (to taste)
  • 3 tbsp heavy cream (optional)
  • 4 tbsp unsalted butter
  • 115g/4.5oz cream cheese 
  • 3 tbsp shredded parmesan cheese

Instructions

  1. Preheat oven to 355 F/180 C.
  2. Put all the ingredients in a food processor. Process until smooth. Spoon into the baking dish. Top with parmesan cheese. 
  3. Bake for about 30 minutes, or until golden.

Notes

  • For the roasted garlic, slice the head down the middle, exposing the cloves. Drizzle with olive oil, season with salt and pepper, and wrap in foil. Bake for 30 minutes at 400ºF/200ºC. 
  • For the heavy cream: frozen cauliflower is already watery enough that cream isn't needed. Only use it when the cauliflower is fresh.


Keto Gravy

keto gravy

Servings: 6 / Time: 25 minutes / Difficulty: Easy

Calories per serving: 379 / Fat: 42g / Protein: 1g / Net Carbs: 0g

Ingredients

  • 4 tbsp butter
  • 1 cup chicken broth
  • 1 cup turkey drippings 
  • 1 ½ tbsp unflavored gelatin powder
  • ½ cup cold water

Instructions

  • After the turkey is done cooking, remove it from the oven, pour the contents through a fine-mesh sieve over a bowl, so that the drippings pour in the bowl. Discard the solids.
  • In a bowl, sprinkle the gelatin powder over the cold water. Set aside to bloom.
  • In a saucepan over medium heat, melt the butter, add the chicken broth and turkey drippings, and bring to a boil. Simmer until the volume is reduced by half.
  • Add the gelatin to the pan, whisking constantly, until dissolved (this is an important step: see notes).
  • Let the gravy cool from hot to lukewarm (it will thicken as it cools). 

Notes 

  • If a film on top is formed, just whisk, and it will go away.
  • If it gets too thick, or if it gets completely cold, just reheat it to make it pourable again.


Green bean casserole

green bean casserole

Servings: 6 / Time: 1h / Difficulty: Easy

Calories per serving: 200 / Fat: 15g / Protein: 9g / Net Carbs: 8g

Ingredients

  • 2 tbsp butter
  • 1 small onion (sliced)
  • 2 garlic cloves
  • 230g/80z sliced mushrooms
  • ½ tsp salt
  • ½ tsp ground pepper
  • ½ cup chicken stock
  • ½ cup heavy cream
  • ½ tsp xanthan gum
  • 450g/15.8oz green beans
  • 60g/2oz crumbled pork rinds

Instructions

  1. Preheat oven to 375ºF/190ºC.
  2. Place the butter, onion, and garlic in a nonstick frying pan over high heat. Sauté until translucent.
  3. Add mushrooms, salt, and pepper. Cook for about 5 minutes, or until the mushrooms have softened.
  4. Add chicken stock and cream, and bring to a simmer. Before sprinkling over the xanthan gum, mix it in and simmer for 5 minutes.
  5. Mix the beans in the cream mixture and pour into a casserole dish. Cover with foil and bake for 20 minutes.
  6. Once ready, sprinkle over the pork rinds and bake for another 10 minutes.

Dinner rolls

dinner rolls

Servings: 8 rolls / Time: 40 minutes / Difficulty: Medium

Calories per serving: 200 / Fat: 15g / Protein: 9g / Net Carbs: 8g

Ingredients

  • 1 ½ cups shredded mozzarella cheese
  • 60g/2oz full fat cream cheese
  • 1 ½ cups almond flour (or coconut flour)
  • 2 tbsp coconut flour
  • 1 ½  tbsp baking powder
  • 3 large eggs (1 is reserved for egg wash)

Instructions

  1. Preheat oven to 350ºF/180ºC.
  2. Line a baking sheet with parchment paper.
  3. In a small bowl, whisk together almond flour, coconut flour, and baking powder.
  4. Melt the mozzarella and cream cheese in the microwave in 30-second intervals. After every 30 seconds, stir until completely melted. Let cool.
  5. Add the cheese mixture, 2 eggs, and almond flour mixture into a food processor. Process until a sticky, but uniform, the dough is formed. 
  6. Scoop out dough with a spatula and place it onto a large sheet of plastic wrap. Cover the dough in plastic wrap, and knead a few times with the dough inside the plastic wrap until you have a uniform dough ball. 
  7. Grease your hands with oil and divide the dough into 8 round balls. Place dough balls onto a baking sheet, with some distance in between.
  8. Add the final egg to a small bowl and whisk. Generously brush the surface of rolls with egg wash. 
  9. Bake rolls for about 20 minutes, or until rolls are golden brown. 


Low-carb cranberry sauce

low-carb cranberry sauce

Because turkey and stuffing aren’t the same without their soul mate...

Servings: 6 / Time: 15 minutes / Difficulty: Easy

Calories per serving: 36 / Fat: 0g / Protein: 0g / Net Carbs: 6g

Ingredients

  • 225g/8oz frozen cranberries
  • 1 cup erythritol 
  • ¾ water
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract

Instructions

  1. In a pan, add cranberries, water, erythritol, vanilla extract, and cinnamon. Bring to a boil.
  2. Lower the heat and simmer for about 5 minutes, or until the juices thicken.
  3. Remove from the heat and let it cool.

Pumpkin pie

pumpkin pie

Servings: 8 slices / Time: 1h / Difficulty: Easy

Calories per serving: 294 / Fat: 24g / Protein: 5g / Net Carbs: 12g

Ingredients:

FOR THE FILLING:

  • 2 eggs
  • 1 cup heavy cream
  • 1 can canned pumpkin puree (425g/15oz)
  • ¼ cup monk fruit (or any other keto-friendly sweetener)
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp ginger
  • ¼ tsp cloves
  • 1 tsp vanilla extract

FOR THE CRUST:

  • 2 eggs
  • 7 tbsp butter 
  • ¾ cup coconut flour (or almond flour)
  • 1/4 cup monk fruit (or any other keto-friendly sweetener)
  • 2 tsp vanilla extract

Instructions

FOR THE CRUST:

  1. Preheat oven to 350ºF/180ºC.
  2. In a large bowl, mix together the coconut flour and monk fruit.
  3. In another bowl, mix the butter, eggs, and vanilla extract. Be sure to melt the butter in the microwave before mixing it with the other ingredients.
  4. Add the dry and wet ingredients into a food processor, and blend. 
  5. Grease a pie pan with a bit of butter. Spread the crust dough evenly in the pie pan. Bake the crust in the oven for about 15 minutes. Once ready, let it cool.

FOR THE FILLING:

  1. In a large bowl, combine all the ingredients and mix well.
  2. Pour the filling mixture into the crust and spread evenly.
  3. Bake for 45 minutes. Once ready, let it cool in the refrigerator for a couple of hours.

Now, all you have to do is enjoy the feast! 😛