20 Delicious Keto Thanksgiving Recipes for a Healthy Feast

Kick off your Thanksgiving with a twist this year by embracing the keto lifestyle without missing out on the festive flavors! Our roundup of 20 Delicious Keto Thanksgiving Recipes is your ticket to a healthy feast that’s as satisfying as it is nutritious. From savory mains to decadent desserts, we’ve got you covered. Keep scrolling to discover dishes that’ll make your holiday both memorable and mindful!

Keto Thanksgiving Turkey with Herb Butter

Lusciously golden and herb-infused, this Keto Thanksgiving Turkey with Herb Butter is a showstopper that marries simplicity with sophistication, perfect for a holiday table that caters to low-carb preferences without sacrificing flavor.

Ingredients

• 1 whole turkey (12-14 lbs) – because size matters for even cooking and juicy results.
• 1 cup unsalted butter, softened – I always go for grass-fed for its richer flavor.
• 2 tbsp fresh rosemary, finely chopped – the fragrance is incomparable to dried.
• 2 tbsp fresh thyme, finely chopped – for that earthy, slightly minty kick.
• 1 tbsp garlic powder – a quick hack when fresh isn’t on hand.
• 1 tsp sea salt – it’s all about that crunch and mineral taste.
• 1/2 tsp black pepper – freshly ground, please, for the best aroma.

Instructions

1. Preheat your oven to 325°F – a lower temperature ensures the turkey cooks evenly without drying out.
2. In a medium bowl, combine the softened butter, rosemary, thyme, garlic powder, sea salt, and black pepper until well blended. Tip: Let the butter sit out for about 30 minutes to reach the perfect softness.
3. Pat the turkey dry with paper towels – this helps the herb butter adhere better and promotes browning.
4. Gently loosen the skin from the turkey breast and thighs with your fingers, being careful not to tear it.
5. Spread half of the herb butter under the skin, directly onto the meat. Tip: Use the back of a spoon for easier spreading.
6. Rub the remaining herb butter all over the outside of the turkey. Tip: Don’t forget the cavity for extra flavor.
7. Place the turkey on a rack in a roasting pan, breast side up.
8. Roast in the preheated oven for about 3 to 3.5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
9. Let the turkey rest for at least 20 minutes before carving – this allows the juices to redistribute, ensuring every slice is moist.

Unbelievably tender and bursting with herbaceous flavors, this turkey pairs beautifully with a crisp, green salad or roasted low-carb vegetables for a complete keto-friendly feast. The herb butter creates a golden, crispy skin that’s as delightful to the palate as it is to the eye.

Low-Carb Green Bean Casserole

Kickstart your culinary journey with a dish that marries simplicity with sophistication, a Low-Carb Green Bean Casserole that promises to delight your palate without compromising your dietary goals. This elegant twist on a classic combines crisp green beans with a creamy, savory sauce, topped with a golden, crunchy topping for a dish that’s as visually appealing as it is delicious.

Ingredients

• 1 pound fresh green beans, trimmed and halved (I find the crunch of fresh beans irreplaceable)
• 1 cup heavy cream (for that luxuriously smooth sauce)
• 1/2 cup grated Parmesan cheese (a sharp, aged variety adds depth)
• 1/2 cup almond flour (for a gluten-free, crispy topping)
• 2 tbsp unsalted butter (I always opt for grass-fed for its richer flavor)
• 1 tsp garlic powder (a quick flavor booster)
• 1/2 tsp sea salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, for a bit of heat)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Blanch the green beans in boiling water for 3 minutes, then immediately plunge them into ice water to preserve their vibrant color and crisp texture.
3. In a saucepan over medium heat, melt the butter and whisk in the heavy cream, garlic powder, salt, and pepper, bringing the mixture to a gentle simmer for 2 minutes to thicken slightly.
4. Remove the saucepan from heat and stir in the Parmesan cheese until the sauce is smooth and velvety.
5. Drain the green beans and pat them dry, then toss them in the creamy sauce until evenly coated.
6. Transfer the mixture to a baking dish and sprinkle the almond flour evenly over the top for a crispy crust.
7. Bake for 20 minutes, or until the topping is golden and the sauce is bubbly around the edges.

Zestfully finished, this casserole boasts a harmonious blend of textures—from the tender-crisp beans to the creamy sauce and crunchy topping. Serve it as a standout side at your next dinner party or enjoy it as a hearty main for a low-carb meal that doesn’t skimp on flavor.

Cauliflower Mash with Garlic and Parmesan

Savory and satisfying, this cauliflower mash with garlic and Parmesan is a luxurious twist on the classic comfort food, offering a lighter yet equally indulgent alternative. Its creamy texture and rich flavor profile make it a standout side dish that pairs beautifully with everything from roasted meats to grilled vegetables.

Ingredients

• 1 large head of cauliflower, cut into florets (the fresher, the better for a vibrant taste)
• 4 cloves of garlic, minced (because garlic makes everything better)
• 1/2 cup grated Parmesan cheese (I always opt for freshly grated for that melt-in-your-mouth quality)
• 1/4 cup heavy cream (for that irresistibly creamy texture)
• 2 tbsp unsalted butter (I love using European-style butter for its richness)
• Salt and freshly ground black pepper (to season perfectly)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)

Instructions

1. Preheat your oven to 400°F (200°C) to roast the cauliflower to perfection.
2. Toss the cauliflower florets with extra virgin olive oil, salt, and pepper on a baking sheet, spreading them out in a single layer for even roasting.
3. Roast in the preheated oven for 25 minutes, or until the edges are golden and the florets are tender when pierced with a fork.
4. While the cauliflower roasts, melt the butter in a small saucepan over medium heat and sauté the minced garlic until fragrant, about 1 minute, being careful not to burn it.
5. Transfer the roasted cauliflower to a food processor, add the sautéed garlic, heavy cream, and Parmesan cheese, then blend until smooth. For a chunkier texture, pulse a few times instead.
6. Season with additional salt and pepper if needed, then serve warm. Tip: For an extra touch of elegance, garnish with a sprinkle of Parmesan and a drizzle of olive oil.

Velvety smooth with a punch of garlic and the nutty depth of Parmesan, this cauliflower mash is a revelation. Serve it in a warm bowl topped with crispy fried onions for added texture, or alongside a juicy steak for a decadent meal.

Keto Stuffing with Almond Flour and Sausage

Beyond the traditional bread-based versions, this keto stuffing brings a delightful twist to your holiday table, combining the rich flavors of sausage with the nutty undertones of almond flour for a dish that’s both comforting and compliant with your dietary goals.

Ingredients

• 1 lb ground sausage (I love using a spicy variety for an extra kick)
• 2 cups almond flour (blanched for a finer texture)
• 3 large eggs (room temperature eggs blend more smoothly)
• 1/2 cup unsalted butter, melted (extra virgin olive oil can be a lighter substitute)
• 1/4 cup chicken broth (homemade adds depth, but store-bought works in a pinch)
• 1 tbsp fresh sage, finely chopped (dried sage can be used, but fresh is unparalleled)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground for the best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish lightly.
2. In a large skillet over medium heat, cook the ground sausage until browned and crumbled, about 8-10 minutes. Tip: Drain excess fat for a lighter stuffing.
3. In a mixing bowl, combine almond flour, eggs, melted butter, chicken broth, sage, salt, and pepper. Stir until well mixed. Tip: Let the mixture sit for 5 minutes to allow the almond flour to absorb the liquids.
4. Fold the cooked sausage into the almond flour mixture until evenly distributed.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Tip: For a golden top, brush lightly with additional melted butter before baking.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the center is set.

Fluffy yet firm, this keto stuffing boasts a savory depth from the sausage, complemented by the subtle sweetness of almond flour. Serve it alongside your favorite roasted meats or as a standalone dish garnished with fresh sage leaves for an elegant touch.

Roasted Brussels Sprouts with Bacon

Kaleidoscopic in flavor and texture, this dish transforms the humble Brussels sprout into a caramelized, savory delight, perfectly complemented by the smoky richness of bacon. It’s a testament to how simple ingredients can create a symphony of flavors when treated with care and a bit of culinary finesse.

Ingredients

• 1 lb Brussels sprouts, halved (look for firm, bright green sprouts for the best texture)
• 4 slices thick-cut bacon, chopped (I swear by the smoky depth of applewood-smoked bacon here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp kosher salt (the coarse grains cling beautifully to the sprouts)
• 1/4 tsp freshly ground black pepper (freshly cracked makes all the difference)
• 1 tbsp maple syrup (a drizzle adds a subtle sweetness that balances the dish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl, ensuring each piece is lightly coated.
3. Spread the sprouts in a single layer on a baking sheet, cut side down, for optimal caramelization.
4. Scatter the chopped bacon evenly over the sprouts, allowing its fat to render and flavor the dish as it cooks.
5. Roast for 20-25 minutes, until the sprouts are tender and the edges are crispy and golden brown.
6. Drizzle with maple syrup in the last 5 minutes of roasting for a glossy, sweet finish.

Brimming with contrasts, this dish offers crispy edges, tender centers, and a smoky-sweet flavor profile that’s irresistible. Serve it as a standout side or crown it with a poached egg for a decadent brunch option.

Pumpkin Spice Keto Fat Bombs

Whisking together the warmth of autumn spices with the indulgent creaminess of keto-friendly fats, these Pumpkin Spice Keto Fat Bombs are a delightful treat that marries health with decadence. Perfect for those crisp fall mornings or as a luxurious afternoon pick-me-up, they’re a testament to the joy of guilt-free indulgence.

Ingredients

• 1 cup pumpkin puree (I always opt for organic for that deep, earthy flavor)
• 1/2 cup coconut oil, melted (extra virgin is my secret for a richer taste)
• 1/4 cup almond butter (smooth, to ensure a silky texture)
• 2 tbsp pumpkin pie spice (homemade blends bring out the best aromas)
• 1/4 cup powdered erythritol (for that perfect sweetness without the guilt)
• 1 tsp vanilla extract (pure, for an unmatched depth of flavor)

Instructions

1. In a medium mixing bowl, combine the pumpkin puree, melted coconut oil, and almond butter until smooth. Tip: Ensure all ingredients are at room temperature to avoid clumping.
2. Add the pumpkin pie spice, powdered erythritol, and vanilla extract to the mixture, whisking vigorously to incorporate all the flavors evenly. Tip: A hand mixer can be used here for a fluffier texture.
3. Line a mini muffin tin with paper liners and evenly distribute the mixture among them. Tip: Silicone liners work best for easy removal.
4. Freeze the fat bombs for at least 2 hours, or until firm to the touch. This step is crucial for achieving the perfect bite.
5. Once set, transfer the fat bombs to an airtight container, storing them in the freezer until ready to serve. Tip: Let them sit at room temperature for 5 minutes before serving to enhance the flavors.

Combining the velvety texture of pumpkin with the aromatic warmth of spices, these fat bombs are a symphony of flavors. Serve them on a chilled plate for an elegant presentation, or crumble over your morning yogurt for a festive twist.

Creamy Keto Pumpkin Soup

Nothing welcomes the crisp embrace of autumn quite like a bowl of Creamy Keto Pumpkin Soup, a dish that marries the richness of pumpkin with the comforting warmth of spices, all while keeping your carb count in check.

Ingredients

• 2 cups pumpkin puree (homemade or canned, but I swear by the depth of flavor in homemade)
• 1 cup heavy cream (for that luxurious texture we all crave)
• 2 tbsp unsalted butter (I always reach for grass-fed for its richer taste)
• 1 small onion, finely diced (yellow onions are my go-to for their perfect balance of sweetness and sharpness)
• 2 cloves garlic, minced (because what’s a soup without garlic?)
• 4 cups chicken broth (homemade broth elevates the soup, but store-bought works in a pinch)
• 1 tsp ground cinnamon (a little warmth goes a long way)
• 1/2 tsp ground nutmeg (for that essential autumnal note)
• Salt and pepper to taste (I like to start with 1/2 tsp salt and adjust from there)

Instructions

1. In a large pot over medium heat, melt the butter until it’s just beginning to foam, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant—this is when your kitchen starts to smell amazing.
4. Pour in the pumpkin puree, chicken broth, heavy cream, cinnamon, and nutmeg, stirring to combine all the ingredients smoothly.
5. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 20 minutes, allowing the flavors to meld beautifully.
6. Using an immersion blender, puree the soup until it’s perfectly smooth. If you don’t have an immersion blender, a regular blender works—just blend in batches and be careful with the hot liquid.
7. Season with salt and pepper, tasting as you go to hit that perfect balance.

Gloriously smooth with a velvety texture, this soup is a testament to how indulgent keto can be. Serve it with a drizzle of cream and a sprinkle of cinnamon for an extra touch of elegance, or pair it with a crisp salad for a light yet satisfying meal.

Keto Cranberry Sauce with Orange Zest

Unveiling a keto-friendly twist on a classic, this cranberry sauce is infused with the bright, citrusy notes of orange zest, creating a harmonious balance of tart and sweet that’s sure to elevate any holiday table.

Ingredients

• 12 oz fresh cranberries (look for plump, vibrant berries for the best flavor)
• 1 cup granulated erythritol (my preferred sugar substitute for its clean sweetness)
• 1/2 cup water (filtered is my choice for purity)
• Zest of 1 large orange (about 1 tbsp, and yes, organic is worth it here)
• 1/4 tsp sea salt (a pinch to enhance all the flavors)

Instructions

1. In a medium saucepan, combine the cranberries, erythritol, water, and sea salt. Stir gently to mix.
2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low. Continue to cook for about 10 minutes, or until the cranberries have burst and the sauce begins to thicken. Tip: Listen for the cranberries to pop—it’s your cue they’re breaking down.
4. Remove the saucepan from the heat. Stir in the orange zest, ensuring it’s evenly distributed throughout the sauce. Tip: Adding the zest off the heat preserves its vibrant flavor and aroma.
5. Allow the sauce to cool to room temperature before serving. It will thicken further as it cools. Tip: For a smoother texture, press the sauce through a fine mesh sieve before cooling.

Zesty and vibrant, this keto cranberry sauce boasts a delightful texture that’s both jammy and slightly chunky, perfect for pairing with roasted meats or spreading on a slice of almond flour bread. The orange zest adds a refreshing lift, making it a standout addition to your keto holiday spread.

Bacon-Wrapped Asparagus Bundles

Just when you thought asparagus couldn’t get any better, along comes this irresistible twist: bacon-wrapped asparagus bundles. Elegantly simple yet undeniably luxurious, this dish is a testament to the magic that happens when earthy greens meet smoky, crispy bacon.

Ingredients

• 1 lb fresh asparagus, trimmed (look for spears that are firm and bright green)
• 8 slices of thick-cut bacon (I swear by the smoky flavor of applewood-smoked bacon here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp sea salt (for that perfect crunch)
• 1/4 tsp freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for crispy bacon.
2. Divide the asparagus into 8 equal bundles. Tip: Try to select spears of similar thickness for even cooking.
3. Drizzle the asparagus bundles with extra virgin olive oil, then sprinkle with sea salt and black pepper. Tip: Tossing them lightly with your hands ensures even coating.
4. Wrap each asparagus bundle with a slice of bacon, starting at the bottom and spiraling upwards. Tip: Overlapping the bacon slightly prevents it from shrinking too much during cooking.
5. Place the bundles on a baking sheet lined with parchment paper, seam side down, to keep them from unraveling.
6. Bake for 20-25 minutes, or until the bacon is crispy and the asparagus is tender when pierced with a fork.

Serve these bundles hot, where the crispness of the bacon contrasts beautifully with the tender asparagus. They’re perfect as a standalone appetizer or alongside a creamy risotto for a more indulgent meal.

Keto Pecan Pie Fat Bombs

Heralding the perfect blend of indulgence and health, these Keto Pecan Pie Fat Bombs are a decadent treat that marries the rich, buttery flavors of traditional pecan pie with the mindful eating principles of a ketogenic lifestyle. Crafted for those moments when only something sweet will do, they’re a testament to the fact that dietary choices need not compromise on taste or texture.

Ingredients

• 1 cup raw pecans, finely chopped (for that perfect crunch)
• 1/2 cup almond flour (my secret for a tender bite)
• 1/4 cup coconut oil, melted (extra virgin for its subtle sweetness)
• 1/4 cup powdered erythritol (a keto-friendly sweetener that doesn’t skimp on sweetness)
• 1 tsp vanilla extract (pure, for an aromatic depth)
• 1/2 tsp cinnamon (a warm spice that elevates the pecans)
• A pinch of sea salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the finely chopped pecans, almond flour, melted coconut oil, powdered erythritol, vanilla extract, cinnamon, and sea salt. Mix until the ingredients are well incorporated and the mixture resembles a coarse dough.
3. Using a tablespoon measure, scoop the mixture and roll into balls. Place each ball onto the prepared baking sheet, spacing them about an inch apart.
4. Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Keep a close eye on them to prevent overbaking.
5. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This allows them to set perfectly.

Creating a symphony of textures and flavors, these fat bombs offer a crispy exterior with a melt-in-your-mouth center. Consider serving them alongside a cup of black coffee for a contrast that highlights their sweetness, or as a sophisticated end to a keto-friendly dinner party.

Garlic Butter Roasted Mushrooms

Nothing elevates a simple side dish quite like the rich, aromatic blend of garlic and butter, especially when it’s tossed with earthy mushrooms and roasted to perfection. This Garlic Butter Roasted Mushrooms recipe is a testament to how a few quality ingredients can transform into something truly luxurious.

Ingredients

• 1 lb mixed mushrooms (cremini and button are my favorites for their texture)
• 3 tbsp unsalted butter (I always opt for European-style for its richer flavor)
• 4 garlic cloves, minced (freshly minced garlic makes all the difference here)
• 1 tbsp fresh thyme leaves (or 1 tsp dried, but fresh thyme adds a brighter note)
• 1/2 tsp salt (I use fine sea salt for even distribution)
• 1/4 tsp freshly ground black pepper (freshly ground offers a more vibrant flavor)
• 1 tbsp extra virgin olive oil (my go-to for roasting)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
2. Clean the mushrooms gently with a damp cloth or brush to remove any dirt, then halve or quarter them depending on size for even cooking.
3. In a large bowl, combine the mushrooms with olive oil, salt, and pepper, tossing until evenly coated. Tip: Letting them sit for a minute helps the seasoning adhere better.
4. Spread the mushrooms in a single layer on a baking sheet, ensuring they’re not overcrowded to allow for proper roasting.
5. Roast in the preheated oven for 15 minutes, then give them a quick stir to ensure even browning.
6. While the mushrooms are roasting, melt the butter in a small saucepan over low heat, then add the minced garlic and thyme, cooking for about 1 minute until fragrant. Tip: Keep the heat low to prevent the garlic from burning.
7. After the initial 15 minutes of roasting, drizzle the garlic butter over the mushrooms and return to the oven for another 10 minutes, or until golden and crispy around the edges.
8. Remove from the oven and let sit for a couple of minutes before serving to allow the flavors to meld. Tip: A final sprinkle of fresh thyme leaves adds a pop of color and freshness.

Every bite of these Garlic Butter Roasted Mushrooms offers a delightful contrast between the crispy edges and tender centers, with the garlic and thyme infusing each piece with depth. Serve them atop a creamy polenta or alongside a juicy steak for a meal that feels gourmet yet effortlessly simple.

Keto Sweet Potato Casserole with Pecan Topping

Brimming with the warmth of autumn, this keto-friendly twist on a classic sweet potato casserole marries the earthy sweetness of roasted sweet potatoes with a crunchy, buttery pecan topping, creating a dish that’s as nutritious as it is indulgent.

Ingredients

• 2 large sweet potatoes, peeled and cubed (about 4 cups) – I find the orange-fleshed varieties lend a deeper sweetness.
• 1/4 cup unsalted butter, melted – Extra virgin olive oil can be a lighter substitute, but butter adds richness.
• 1/4 cup heavy cream – For that velvety texture that makes every bite luxurious.
• 1 large egg, room temperature – It blends more smoothly when not cold.
• 1 tsp vanilla extract – A splash enhances the sweet potatoes’ natural flavors.
• 1/2 cup granulated erythritol – My go-to for a sugar-free sweetness that doesn’t spike blood sugar.
• 1/2 tsp cinnamon – Just enough to whisper warmth without overpowering.
• 1/4 tsp nutmeg – Freshly grated nutmeg makes all the difference.
• 1 cup pecans, chopped – Toasted pecans add a delightful crunch.
• 2 tbsp butter, cold and cubed – For dotting over the topping, ensuring a golden finish.
• 1 tbsp granulated erythritol – A sprinkle over the topping for a subtle sweetness.

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15 minutes.
3. Drain the sweet potatoes and return them to the pot. Mash until smooth, then stir in the melted butter, heavy cream, egg, vanilla extract, 1/2 cup erythritol, cinnamon, and nutmeg until well combined.
4. Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly.
5. In a small bowl, mix the chopped pecans, cold cubed butter, and 1 tbsp erythritol. Sprinkle this mixture over the sweet potatoes.
6. Bake for 25-30 minutes, or until the topping is golden and the edges are bubbly.
7. Let the casserole cool for 10 minutes before serving to allow the flavors to meld beautifully.

Melt-in-your-mouth sweet potatoes paired with the crisp pecan topping offer a delightful contrast in textures. Serve this casserole as a standout side at your next gathering, or enjoy it as a decadent yet healthy dessert.

Cheesy Keto Biscuits

Golden and inviting, these Cheesy Keto Biscuits are a delightful twist on a classic comfort food, offering a low-carb alternative that doesn’t skimp on flavor or texture. Perfect for any meal, they’re a testament to the fact that dietary restrictions can still yield indulgent results.

Ingredients

• 2 cups almond flour (I find that blanched almond flour gives the best texture)
• 1/4 cup coconut flour (for that perfect, light crumb)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (I like using sea salt for its clean taste)
• 1/2 cup unsalted butter, cold and cubed (the key to flaky layers)
• 4 oz sharp cheddar cheese, shredded (extra sharp adds a wonderful depth)
• 2 large eggs, room temperature (they incorporate more evenly this way)
• 1/4 cup heavy cream (for richness and tenderness)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese until evenly distributed.
5. In a separate bowl, beat the eggs and heavy cream together, then pour into the dry ingredients. Mix until just combined; the dough will be sticky.
6. Using a scoop or your hands, form the dough into 12 equal-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 15-18 minutes, or until the biscuits are golden brown and firm to the touch.
8. Allow the biscuits to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Melt-in-your-mouth tender with a satisfyingly crisp exterior, these biscuits are a dream. Serve them warm with a pat of butter or alongside your favorite keto-friendly soup for a comforting meal.

Spicy Roasted Keto Nuts

On a crisp morning like today, there’s nothing quite like the aromatic allure of Spicy Roasted Keto Nuts to awaken the senses. This dish combines the earthy crunch of nuts with a fiery kick, perfect for those seeking a low-carb snack that doesn’t skimp on flavor.

Ingredients

• 2 cups mixed raw nuts (almonds, walnuts, and pecans—my trio of choice for their perfect roastability)
• 1 tbsp extra virgin olive oil (the fruity notes really elevate the nuts)
• 1 tsp sea salt (I prefer the subtle crunch of flaky Maldon salt)
• 1/2 tsp cayenne pepper (adjustable, but this amount gives a pleasant warmth)
• 1/2 tsp smoked paprika (for that deep, smoky undertone)
• 1/4 tsp garlic powder (a little goes a long way in enhancing the savory profile)

Instructions

1. Preheat your oven to 325°F (163°C)—a lower temperature ensures the nuts roast evenly without burning.
2. In a large bowl, toss the mixed nuts with extra virgin olive oil until evenly coated. Tip: Use your hands for this step to ensure every nut gets a glossy sheen.
3. Sprinkle the sea salt, cayenne pepper, smoked paprika, and garlic powder over the nuts. Toss again to distribute the spices uniformly. Tip: A fine-mesh sieve can help evenly disperse the powdered spices.
4. Spread the nuts in a single layer on a parchment-lined baking sheet. Tip: Avoid overcrowding to ensure each nut roasts to perfection.
5. Roast in the preheated oven for 15 minutes, stirring halfway through, until golden and fragrant.

Marvel at the transformation—these Spicy Roasted Keto Nuts emerge from the oven with a satisfying crunch and a complex flavor profile that’s both smoky and spicy. Serve them in a elegant bowl at your next gathering, or pack them for a sophisticated on-the-go snack.

Keto Gravy with Turkey Drippings

Lusciously rich and deeply flavorful, this Keto Gravy with Turkey Drippings transforms your holiday table into a feast of guilt-free indulgence. Crafted with care, it’s a velvety sauce that promises to elevate every bite without compromising your dietary goals.

Ingredients

• 1 cup turkey drippings (the golden essence of your roasted turkey, skimmed of excess fat)
• 2 tbsp butter (I always opt for unsalted to control the seasoning perfectly)
• 1 tbsp almond flour (a fine, nutty alternative that thickens beautifully)
• 1/2 cup heavy cream (for that luxurious, silky texture)
• Salt and pepper (freshly ground black pepper is my secret to a vibrant flavor)

Instructions

1. In a medium saucepan over medium heat, melt the butter until it’s just beginning to foam, about 1 minute.
2. Whisk in the almond flour vigorously to avoid lumps, cooking until the mixture turns a light golden color, approximately 2 minutes. This step is crucial for a smooth gravy.
3. Gradually pour in the turkey drippings, whisking constantly to incorporate fully. Tip: Keep the heat at medium to prevent the gravy from breaking.
4. Stir in the heavy cream, reducing the heat to low. Let the gravy simmer gently for 5 minutes, allowing the flavors to meld. Tip: A slow simmer is key to achieving the perfect consistency.
5. Season with salt and pepper to your liking, then remove from heat. Tip: Taste as you go; the richness of the drippings can vary.

Just as it is, this gravy boasts a creamy texture and a robust flavor that complements not just turkey but also mashed cauliflower or roasted vegetables. For an extra touch of elegance, garnish with a sprinkle of fresh thyme leaves before serving.

Herbed Keto Dinner Rolls

Perfectly soft and fragrant, these Herbed Keto Dinner Rolls are a low-carb dream come true, blending the richness of almond flour with the aromatic allure of fresh herbs for a side that’s anything but ordinary.

Ingredients

• 2 cups almond flour (I find blanched almond flour gives the best texture)
• 1/4 cup coconut flour (for that perfect, light crumb)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (I love using Himalayan pink salt for its subtle minerality)
• 4 large eggs (room temperature eggs blend more smoothly)
• 1/4 cup melted butter (grass-fed butter adds a lovely depth of flavor)
• 1/4 cup sour cream (full-fat for richness)
• 1 tbsp fresh rosemary, finely chopped (the fragrance is irresistible)
• 1 tbsp fresh thyme, finely chopped (adds a lovely earthiness)
• 1/2 tsp garlic powder (for a hint of warmth)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs, then mix in the melted butter and sour cream until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Tip: Don’t overmix to keep the rolls tender.
5. Fold in the chopped rosemary, thyme, and garlic powder until evenly distributed throughout the dough.
6. Divide the dough into 8 equal portions and shape each into a smooth ball. Place them on the prepared baking sheet, spacing about 2 inches apart.
7. Bake for 15-18 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. Tip: Rotate the baking sheet halfway through for even browning.
8. Let the rolls cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: Brushing with melted butter right out of the oven adds a beautiful sheen.

Crumbly yet moist, these rolls boast a herb-infused aroma that pairs wonderfully with a pat of butter or as a side to your favorite keto-friendly soup. Their golden exterior gives way to a soft, flavorful interior, making them a versatile addition to any meal.

Keto Chocolate Avocado Mousse

Lusciously smooth and decadently rich, this Keto Chocolate Avocado Mousse is a guilt-free indulgence that marries the creamy texture of ripe avocados with the deep, luxurious flavor of dark chocolate. Perfect for those seeking a sophisticated dessert that aligns with a low-carb lifestyle, it’s a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 2 ripe avocados, pitted and scooped (the riper, the creamier the mousse)
• 1/2 cup unsweetened cocoa powder (I swear by Dutch-processed for its smoother flavor)
• 1/4 cup coconut milk, full-fat (for that velvety richness)
• 1/4 cup powdered erythritol (adjust to your sweetness preference)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• A pinch of sea salt (to elevate the chocolate notes)

Instructions

1. In a food processor, combine the avocados, cocoa powder, coconut milk, erythritol, vanilla extract, and sea salt.
2. Blend on high for 2 minutes, or until the mixture is completely smooth and no avocado chunks remain. Scrape down the sides as needed to ensure even blending.
3. Taste the mousse and adjust the sweetness with more erythritol if desired, blending for an additional 30 seconds to incorporate.
4. Transfer the mousse to serving dishes and refrigerate for at least 1 hour to allow it to set and the flavors to meld beautifully.
5. Before serving, let the mousse sit at room temperature for 5 minutes to slightly soften for the perfect spoonable consistency.

Silky and rich, this mousse boasts a texture that’s both airy and indulgent, with a chocolate intensity that’s perfectly balanced by the subtle freshness of avocado. Serve it garnished with a few raspberries or a sprinkle of cocoa nibs for an elegant finish that delights the senses.

Roasted Garlic and Herb Keto Bread

Lusciously aromatic and satisfyingly hearty, this Roasted Garlic and Herb Keto Bread transforms the humble loaf into a low-carb masterpiece, perfect for those seeking indulgence without compromise.

Ingredients

• 2 cups almond flour – for a nutty, rich base that’s wonderfully tender.
• 1/4 cup coconut flour – my secret for the perfect crumb texture.
• 1 tbsp baking powder – ensures our bread rises beautifully.
• 1 tsp sea salt – enhances all the flavors.
• 5 large eggs, room temperature – they bind everything together smoothly.
• 1/2 cup melted butter – I always use unsalted for better control over seasoning.
• 1/4 cup sour cream – adds a subtle tang and moisture.
• 1 head roasted garlic, cloves mashed – for that deep, caramelized flavor.
• 2 tbsp fresh rosemary, finely chopped – because fresh herbs make all the difference.
• 1 tbsp fresh thyme leaves – for a fragrant, earthy note.

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, ensuring easy removal later.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, and sea salt until well combined.
3. In another bowl, beat the eggs, then mix in melted butter and sour cream until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
5. Stir in the mashed roasted garlic, rosemary, and thyme until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread boasts a crusty exterior with a soft, herb-infused interior, making it ideal for slicing thick and serving alongside a creamy soup or topping with avocado for a keto-friendly breakfast.

Keto Cinnamon Roll Fat Bombs

Captivating the essence of a cozy morning without the carb-heavy guilt, these Keto Cinnamon Roll Fat Bombs are a delightful fusion of sweet spice and rich, creamy textures, perfect for those following a low-carb lifestyle or anyone in search of a quick, indulgent treat.

Ingredients

• 1 cup almond flour (I find the fine-ground variety works best for a smoother texture)
• 1/4 cup coconut flour (for that perfect, dough-like consistency)
• 1/2 cup unsalted butter, softened (grass-fed butter adds a richer flavor)
• 1/4 cup powdered erythritol (my sweetener of choice for its zero-net-carb profile)
• 1 tbsp ground cinnamon (because you can never have too much cinnamon)
• 1 tsp vanilla extract (pure extract makes all the difference)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a large mixing bowl, combine the almond flour, coconut flour, softened butter, powdered erythritol, ground cinnamon, vanilla extract, and a pinch of salt. Tip: Ensure the butter is at room temperature for easier mixing.
2. Using a hand mixer or a sturdy spoon, blend the ingredients until a cohesive dough forms. Tip: If the dough feels too dry, a teaspoon of water can help bring it together.
3. Roll the dough into 12 even-sized balls, about 1 inch in diameter. Tip: For uniform size, use a small cookie scoop.
4. Place the balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up. This step is crucial for the perfect texture.
5. Once chilled, the fat bombs are ready to enjoy. Store any leftovers in an airtight container in the fridge for up to a week.

Now, these Keto Cinnamon Roll Fat Bombs offer a melt-in-your-mouth experience with a delightful cinnamon kick. Serve them alongside your morning coffee for a guilt-free treat or as a sweet ending to your keto meal.

Savory Keto Cheese Ball with Nuts

Whisking together the elegance of a gourmet appetizer with the simplicity of home cooking, this Savory Keto Cheese Ball with Nuts is a delightful blend of creamy textures and crunchy contrasts, perfect for any gathering or a sophisticated snack.

Ingredients

• 8 oz cream cheese, softened (I find letting it sit out for about 30 minutes makes blending smoother)
• 1 cup sharp cheddar cheese, finely shredded (extra sharp gives a nice bite)
• 1/2 cup pecans, finely chopped (toasting them lightly enhances their flavor)
• 2 tbsp green onions, thinly sliced (the green parts add a pop of color)
• 1 tsp garlic powder (for that essential savory depth)
• 1/2 tsp smoked paprika (adds a subtle smokiness)
• 1/4 tsp sea salt (I prefer Himalayan pink salt for its mineral content)

Instructions

1. In a medium mixing bowl, combine the softened cream cheese and shredded cheddar cheese until well blended. Tip: Use a hand mixer for a smoother consistency.
2. Add the garlic powder, smoked paprika, and sea salt to the cheese mixture, stirring until all spices are evenly distributed.
3. Fold in the sliced green onions gently to maintain some texture within the mixture.
4. Transfer the mixture onto a large piece of plastic wrap. Shape it into a ball by twisting the wrap tightly around it, then refrigerate for at least 1 hour to firm up. Tip: Chilling makes the cheese ball easier to handle for the next step.
5. Spread the chopped pecans on a plate. Unwrap the cheese ball and roll it in the pecans, pressing lightly to ensure they adhere well. Tip: For extra crunch, you can mix in some crushed pork rinds with the pecans.
6. Refrigerate the cheese ball for another 30 minutes before serving to allow the flavors to meld together beautifully.

Creating a visually appealing centerpiece, this cheese ball boasts a creamy interior with a nutty crust, offering a perfect balance of flavors. Serve it with keto-friendly crackers or vegetable sticks for a low-carb delight that doesn’t skimp on taste or presentation.

Conclusion

Kickstart your holiday feast with these 20 Delicious Keto Thanksgiving Recipes, ensuring a healthy yet indulgent celebration. We’ve gathered the best low-carb dishes to keep your traditions alive without the guilt. Try them out, and don’t forget to leave a comment with your favorites or share this roundup on Pinterest for fellow home cooks seeking a keto-friendly Thanksgiving. Happy cooking and happy holidays!

Bella Bacinos