Food is one of the most important aspects of Thanksgiving. While on a keto diet, all of the carbs like stuffing, mashed potatoes, and pie can be intimidating. You don’t want to miss out on the classic Thanksgiving foods, so here are some keto friendly recipes to help you stick to your diet while enjoying the festivities.

Cauliflower Mash (Recipe courtesy of Nom Nom Paleo)

This recipe will be a hit at your keto Thanksgiving celebration because it will satisfy your craving for the comfort and creaminess of mashed potatoes.

Image courtesy of Nom Nom Paleo

Image courtesy of Nom Nom Paleo

You will need

1 cauliflower head
5 cloves of peeled garlic
2 tablespoons of a fat of your choice
Salt
Black pepper
¼ teaspoon of freshly ground nutmeg

Instructions

1. Fill a large pot with an inch or two of water and bring to a high heat. Insert a steamer and put the lid on.
2. Wash and chop up the cauliflower into florets. Cut all 5 cloves of garlic.
3. Once the water comes to a boil, throw in half of the florets and cauliflower stems. Give it a healthy dose of salt.
4. Add the rest of the cauliflower, more salt and continue to steam everything until soft.
5. Drain the cauliflower and transfer to food processor. Add micro-planed nutmeg, pepper, and ghee.
6. Process until smooth and add any additional seasonings you’d like.

Low Carb Stuffing (Recipe courtesy of 730 Sage Street)

This recipe is great because it includes all the flavor and spice that stuffing is known for, without all the guilt!

Image courtesy of 730 Sage Street

Image courtesy of 730 Sage Street

You will need

  • 1 ½ tablespoons olive oil
  •  1 cup of diced onion
  •  1 cup of chopped celery
  •  1 cup sliced mushrooms
  •  1 ½ tablespoons minced garlic
  • 6 cups of chopped cauliflower
  • 2 tablespoons of fresh, minced parsley
  •  ½ cup of low sodium chicken or turkey broth
  • 1 teaspoon of ground sage
  • ½ teaspoon ground thyme
  •  ¾ cup of crushed pork rinds
  • ½ teaspoon of ground marjoram
  • ¼ teaspoon of ground rosemary
  • ¼ teaspoon nutmeg
  • ¼ teaspoon black pepper

Instructions

1. Heat olive oil in large pan on medium-high heat. Add onion, celery, and garlic. Stir frequently, until onion is golden brown and cooked
through, about 8 minutes.
2. Reduce heat to medium and add cauliflower. Stir frequently until cauliflower begins to brown and soften. This should take about 10
minutes.
3. Add in seasonings and pork rinds. Cook for one additional minute.
4. Add broth and continue to cook until cauliflower is tender and the broth is absorbed. This should take about 10 minutes.

Keto Gravy (Recipe courtesy of KetoDiet)

You’ll need a bit of gravy to drown that turkey in, so here’s a keto version that won’t make you sacrifice your diet.

Recipe courtesy of KetoDiet

Image courtesy of KetoDiet

You will need

  • 2 tablespoons of ghee
  •  1 medium white onion
  •  2 cloves of garlic
  •  2 tablespoons of balsamic vinegar
  •  1 tablespoon of Dijon mustard
  • 1 tablespoon of chopped sage, parsley, or herbs of your choice
  • 1 teaspoon of lemon zest (make sure to use organic/unwaxed lemons)
  •  2 tablespoons of fresh lemon juice
  • ½ cup of dried porcini mushrooms
  • ¼ cup of heavy whipping cream or coconut milk
  • 2 cups of bone broth, vegetable stock, or chicken stock
  • ½ cup water to soak the mushrooms
  • Salt and pepper

Instructions

1. Soak the porcini mushrooms for 30 minutes. Meanwhile, dice the onion and garlic. Chop sage and zest the lemon.
2. Grease a pan with the ghee. Add the chopped onion and garlic once the pan is heated.
3. Cook over medium heat, stirring occasionally until translucent.
4. Add lemon zest and sage.
5. Pour in broth of choice, lemon juice, and soaked mushrooms with the water.
6. Add balsamic vinegar and mustard. Bring the mixture to a boil. Once boiling, reduce heat and let simmer until it is reduced by half. It
is important to let it reduce fully or it will be too watery.
7. Add cream and seasoning to taste.
8. Pour gravy in a pan and blend with a hand blender until smooth.

Green Bean Casserole (Recipe courtesy of Low Carb Maven)

Green bean casserole is a classic Thanksgiving dish, don’t deprive yourself and switch to this low-carb version.

Image courtesy of Low Carb Maven

Image courtesy of Low Carb Maven

You will need

  • 1 pound green beans, trimmed and cooked to your liking
  • 1/3 pound bacon, cooked and chopped

For the sauce

  • 3 ounces onion, minced
  • 1 clove garlic, minced
  •  4 tablespoons dry white wine or dry vermouth
  •  1 tablespoon minced parsley
  •  1 teaspoon lemon zest
  •  2 tablespoons bacon drippings or fat of choice
  •  6 ounces cream cheese, softened
  •  3 ounces cheddar cheese, grated
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 cup unsalted chicken stock/broth
  • 1/2 – 3/4 teaspoon salt
  • 1/4 teaspoon pepper

For the topping

  • 1/3 cup pork rinds, crushed (or low carb bread crumbs)
  • 1/8 teaspoon granulated garlic
  • 1/8 teaspoon salt
  • 1-2 teaspoons olive oil

Instructions

1. Preheat oven to 350 °F and put the rack in the middle of the oven.
2. Butter an 8×8 casserole dish.
3. Steam the green beans to your liking. Then add it to chopped bacon and mix.
4. Mince onion, garlic, and parsley and keep separated. Zest the lemon.

For the sauce

1. Heat a large skillet over medium-high heat. Once the pan is hot, add the bacon drippings.
2. Add the minced onion saute until translucent. Then add the garlic and saute for an addition one to two minutes.
3. Turn the heat down to medium and add minced parsley, lemon zest, and wine. Saute until the alcohol smell has burnt off.
4. Break up cream cheese and add to pan.
5. Add the chicken broth a little at a time and whisk to combine with cream cheese.
6. Turn down heat to medium-low and allow flavors to combine.
7. Add cheddar cheese, Worcestershire sauce, Dijon mustard, salt and pepper.
8. Whisk and season to taste.
9. Pour sauce into the bowl with green beans and bacon mixture.
10. Pour green beans, bacon, and sauce mixture into the buttered baking dish.

Topping and baking

1. Crush ½ ounce of pork rinds.
2. Pour crushed rinds into a bowl and add ⅛ teaspoon of granulated garlic and ⅛ teaspoon of salt.
3. Add 1-2 teaspoons of olive oil and mix with fingers.
4. Sprinkle mixture over casserole.
5. Bake the casserole for about 15 to 20 minutes or until bubbly around the sides.

Pumpkin Pie (Recipe courtesy of Low-Carb, So Simple!)

Last, but certainly not least, it wouldn’t be Thanksgiving without a slice of pumpkin pie. Ditch the crust and indulge in this low-carb alternative instead!

Image courtesy of Low Carb, So Simple!

Image courtesy of Low Carb, So Simple!

You will need

  • 1 can (15 oz) of organic pumpkin
  • 1 cup of organic heavy cream
  •  ⅔ cup erythritol crystals
  • 3 extra large organic eggs
  • 2 teaspoons of pumpkin pie spice

Instructions

1. Preheat oven to 350 °F.
2. Grease a 10 inch pie pan generously with butter.
3. Place all ingredients in a bowl and mix until lumps are gone.
4. Pour mixture into pie pan.
5. Bake until the center of pan appears slightly higher than the edges, this should take about an hour.
6. Remove from oven and allow the pie to cool completely.
7. Refrigerate overnight and serve with whipped cream.

Thanksgiving is quickly approaching! Being keto doesn’t mean you can’t enjoy the comforting and familiar flavors that are associated with Thanksgiving; there are plenty of alternatives and keto friendly options to help you get your fix. Now, you can confidently enjoy all your favorite Thanksgiving foods without sacrificing your keto diet in the process!

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