Healthy Keto Thanksgiving

keto thanksgiving

The holidays are a time for family, friends and fabulous food! For those of us following a low-carb or keto lifestyle, the challenge is finding recipes that are keto-friendly but are still delicious for the rest of the family. There is a healthier way to enjoy the flavors and traditions you love.

While Thanksgiving may look a little different this year, that doesn't mean it has to be any less festive. Try these great side dishes at your Thanksgiving feast this year. They look the same, but just like 2020, they're just a bit different.

The Best Cauliflower Mashed "Potatoes"

This smooth and creamy side dish uses keto-friendly cauliflower instead of potatoes, but tastes surprisingly similar to the old standby. The big difference is, this recipe has far less carbs than traditional mashed potatoes. Pair it up with our yummy keto gravy and your family will barely taste the difference!

Ingredients

  • 6 cups cauliflower florets (stems removed)
  • 2 TBSP (plus 1 TBS) butter, softened
  • 2 TBSP cream cheese, softened
  • 2 cloves garlic
  • 3/4 tsp kosher salt
  • Chives or parsley (garnish)

Directions

  1. Steam the cauliflower for 10-15 minutes until soft
  2. Place the cooked cauliflower, 2 TBSP softened butter, salt and softened cream cheese in a food processor and puree for a few minutes until smooth and creamy
  3. Add salt and pepper to taste
  4. Place in a serving bowl
  5. Melt remaining butter and drizzle over the top
  6. Garnish with chopped parsley or chopped chives
  7. Serve with keto gravy

Keto Pumpkin Pie

Keto Pumpkin Pie

Ingredients

  • 2 Kbosh Pumpkin Zucchini Keto Crusts
  • 2/3 cup monk fruit
  • 1/5 tsp sea salt
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 2 large eggs
  • 1/3 cup heavy cream
  • 1 tsp butter, room temperature
  • 1 15 ounce can pumpkin

Directions

  1. Preheat oven to 350
  2. Separate frozen crusts with a knife or spatula and allow to thaw
  3. Carefully place crusts inside pie dishes, making cuts on the edges to help fold the crust
  4. Bake the crusts for 7 minutes until lightly brown
  5. While the crusts are baking, combine all the remaining ingredients in a mixing bowl and blend together
  6. Pour half of the mixture into each crust
  7. Bake for 50 minutes at 350 degrees
  8. Cool and top with keto whipped cream
* temperature and cooking times may vary so keep an eye on the pie

 

Keto Citrus Cranberry Sauce

Keto cranberry sauce

This tangy and sweet Thanksgiving side dish might not look any different than the one you've had all your life, but it's completely sugar-free and keto-friendly!

Ingredients

  • 2 cups cranberries
  • 1 cup erythritol
  • 1 cup water
  • 1/4 tsp salt
  • zest of 1 lemon
  • chunks of oranges or lemons (optional)


Directions

  1. In a heavy saucepan, add water, sweetener and cranberries
  2. Bring to a boil then lower and simmer for 10-15 minutes until cranberries are soft
  3. Add lemon zest and salt and stir
  4. Transfer half of the cooked berries into a blender or food processor
  5. Puree until smooth
  6. Mix together the puree cranberry mixture with the remaining berries
  7. Add lemon or orange (optional)

Pan-fried Brussels Sprouts with Bacon

pan fried brussels sprouts with bacon

This take on the traditional Brussels Sprouts makes this dish perfect for anyone on the keto diet, while it takes the usual recipe up a notch so everyone will love it!

Ingredients

  • 1 pound brussels sprouts cut in half, tips removed
  • 4 strips bacon
  • 3 TBSP olive oil
  • 2 TBSP balsamic vinegar
  • 3/4 tsp salt
  • 1/2 tsp coarsely ground peppercorns


Directions

  1. Fry bacon until crispy
  2. Remove bacon and set aside, leaving the grease in the pan
  3. Lower heat
  4. Add oil, brussels sprouts, salt, and pepper
  5. Arrange sprouts so they are all in one layer
  6. Raise heat and sear for about 3 minutes without moving
  7. Turn the spouts over and repeat
  8. Add vinegar and crumbled bacon and stir
  9. Heat on low for another 3 minutes and serve!

Keto Pumpkin Pie

  
A keto twist on holiday favorite! Makes 2 pies! Click here for a video tutorial on our YouTube channel!
  • 2 Pumpkin Zucchini Keto Crusts
  • â…” cup monk fruit sweetener
  • â…• tsp sea salt
  • 2 tsp pumpkin pie spice
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • â…“ cup heavy cream
  • 1 tsp butter, room temperature
  • 1 can, 15 oz pumpkin puree
  1. Preheat oven to 350
  2. Separate frozen crusts with a knife or spatula then allow crusts to thaw on a flat surface
  3. Carefully place each crust in a pie dish and make cuts on the crust edges with kitchen scissors (helps to fold the crust)
  4. Bake each crust in a pie dish at 350 for 7 minutes to lightly brown
  5. Thoroughly combine all ingredients except the butter and pumpkin puree
  6. Once combined, add in butter and pumpkin puree and mix together
  7. Pour half of the mixture into each pie dish
  8. Place foil around exposed crust edges and bake at 350 for 50 minutes
  9. Cool and top with whipped cream!

*Temperature/Cooking time may vary so watch carefully

Strawberry Cannoli

  1. Cook frozen or thawed crust in a nonstick pan until flexible and lightly browned on both sides.
  2. Carefully remove your crust from the pan and place it onto a plate.
  3. Once cooled, add your jelly and whipped cream to half of the crust.
  4. Carefully roll up your cannoli, add additional desired toppings, and enjoy!

*Cooking times may vary so watch carefully

Mini Sweet Pepper Pizza

 
  1. Cook frozen crust in a nonstick pan on medium heat until lightly browned on both sides
  2. Carefully remove crust and place on a baking sheet
  3. Top your pizza as normal
  4. Bake at 425 until your cheese is melted and golden brown
  5. Carefully remove from oven.
  6. Cool, cut, & enjoy!

*Temperature/Cooking time may vary so watch carefully

Pepperoni & Parmesan Pizza

 
  1. Cook frozen crust in a nonstick pan on medium heat until lightly browned on both sides
  2. Carefully remove crust and place on a baking sheet
  3. Top your pizza as normal (add Fresh Parmesan last)
  4. Bake at 425 until your cheese is melted and golden brown
  5. Carefully remove from oven.
  6. Cool, cut, & enjoy!

*Temperature/Cooking time may vary so watch carefully

Garden Fresh Turkey Wrap

  1. Cook frozen or thawed crust in a nonstick pan until flexible and lightly browned on both sides.
  2. Carefully remove your crust from the pan and place it onto a plate.
  3. Add your ingredients/condiments to half of the crust.
  4. Carefully roll up your wrap, cut in half, and enjoy!

*Cooking times may vary so watch carefully

Keto Crab Cakes

 
Serve them alone, on a bed of fresh greens, or with a glass of Chardonnay and you're sure to enjoy the perfect summertime lunch or dinner.
  • 1 Cauliflower Keto Crust, lightly browned in a pan and blended/crumbled
  • 8 oz lump crab meat (drain and pat dry)
  • 2 tbs mayo
  • 1 tsp Old Bay seasoning
  • 1 tsp pepper
  1. Combine all ingredients
  2. Form 3-6 patties (depending on preferred size)
  3. Heat 1 tbs butter or ghee in a pan on med/high heat
  4. Pan-fry patties for 2-3 minutes on each side or until golden brown
  5. Carefully remove from pan and place on a paper towel to drain excess butter or ghee
  6. Cool, plate, & enjoy!

Classic Breakfast Pizza

 
It doesn't get much better than crispy bacon and eggs-your-way to start off your day... or so we thought! Kick it up a notch by enjoying this classic breakfast as a guiltless pizza!
  1. Cook frozen crust in a nonstick pan on medium heat until lightly browned on both sides
  2. Carefully remove crust and place on a baking sheet
  3. Add shredded mozzarella and bake at 425 until your cheese is melted and golden brown
  4. Carefully remove from oven and top with cooked bacon and an egg cooked to your liking.
  5. Add salt and pepper to taste!
  6. Cool, cut, & enjoy!

*Temperature/Cooking time may vary so watch carefully

Low Carb Chicken Pesto Pizza

 
With the abundance of fresh basil during the summer, it's the perfect time to find delicious and fresh pesto at your local markets! Let the pesto be the star of this delicious and fresh Chicken Pesto Pizza
  1. Cook frozen crust in a nonstick pan on medium heat until lightly browned on both sides
  2. Carefully remove crust and place on a baking sheet
  3. Add a few tablespoons of pesto & top your pizza as normal
  4. Bake at 425 until your cheese is melted and golden brown
  5. Carefully remove from oven.
  6. Cool, cut, & enjoy!

*Temperature/Cooking time may vary so watch carefully

Keto Ice Cream Sandwiches

 
The perfect summertime treat is just a scoop away!
  • 1 Chocolate Zucchini Keto Crust
  • Your favorite keto-friendly ice cream or frozen yogurt
  1. Thaw a Chocolate Zucchini Keto Crust for a few minutes then cut into 4 circles.
  2. Place a generous scoop of your favorite keto-friendly ice cream or frozen yogurt between 2 crust circles.
  3. Gently press down and enjoy!