20 Delicious Low Carb Thanksgiving Recipes for a Healthy Feast

Gathering around the table for Thanksgiving doesn’t mean you have to leave your low-carb lifestyle behind! Our roundup of 20 Delicious Low Carb Thanksgiving Recipes is here to ensure your feast is both healthy and hearty. From savory mains to sweet treats, these dishes are sure to impress your guests while keeping things light. Let’s dive into a celebration of flavor that everyone can enjoy guilt-free!

Roasted Brussels Sprouts with Bacon

Goodness, if there’s one dish that can turn Brussels sprouts skeptics into believers, it’s this one. I remember the first time I made these for a family gathering; the tray was empty before the main course even hit the table!

Ingredients

• 1 pound of Brussels sprouts, trimmed and halved
• 4 slices of thick-cut bacon, chopped
• 2 tablespoons of olive oil
• A good pinch of salt
• A couple of grinds of black pepper
• A splash of balsamic vinegar (optional, but highly recommended)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the halved Brussels sprouts and chopped bacon with olive oil, salt, and pepper on the baking sheet until everything’s nicely coated.
3. Spread them out in a single layer to ensure they roast evenly, not steam.
4. Roast for 20-25 minutes, stirring halfway through, until the sprouts are caramelized and the bacon is crispy.
5. Tip: Don’t overcrowd the pan, or you’ll end up with soggy sprouts. If necessary, use two pans.
6. Once out of the oven, drizzle with balsamic vinegar for a tangy contrast to the richness of the bacon.
7. Tip: The vinegar is optional, but it really brightens up the dish. Just a little goes a long way.
8. Let them sit for a minute before serving to allow the flavors to meld together.
9. Tip: These are best served warm, but they’re surprisingly tasty at room temperature, too.

Just like that, you’ve got a side dish that’s crispy, salty, and slightly sweet with a hint of tang. Try topping them with a fried egg for a hearty breakfast twist!

Cauliflower Mash with Garlic and Chives

After a long day of testing out new recipes, I stumbled upon this gem that’s become a weeknight staple in my kitchen. Cauliflower Mash with Garlic and Chives is the comfort food you didn’t know you needed, and trust me, it’s a game-changer.

Ingredients

• 1 large head of cauliflower, chopped into florets
• 3 cloves of garlic, minced
• A couple of tablespoons of butter
• A splash of milk (or cream for extra richness)
• A handful of fresh chives, finely chopped
• Salt and pepper to bring it all together

Instructions

1. Start by steaming the cauliflower florets until they’re fork-tender, about 10 minutes. Tip: Don’t let them get too watery, or your mash will be soggy.
2. While the cauliflower is steaming, sauté the minced garlic in butter over low heat until fragrant, about 2 minutes. This unlocks the garlic’s flavor without burning it.
3. Transfer the steamed cauliflower to a food processor, add the garlic butter, a splash of milk, and a pinch of salt and pepper. Blend until smooth. Tip: If the mash is too thick, add a bit more milk until you reach your desired consistency.
4. Fold in the chopped chives, saving a little for garnish. Tip: Fresh chives add a bright, oniony flavor that really lifts the dish.
5. Give it a final taste and adjust the seasoning if needed.

Delightfully creamy with a subtle garlicky punch, this mash is a fantastic low-carb alternative to potatoes. Serve it topped with extra chives and a drizzle of olive oil for a touch of elegance.

Low Carb Green Bean Casserole

Craving something cozy yet healthy? I stumbled upon this Low Carb Green Bean Casserole during my quest for guilt-free comfort food, and it’s been a game-changer for my family dinners. It’s the perfect blend of creamy and crunchy, without the carb overload.

Ingredients

• 2 cups of fresh green beans, trimmed and halved
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of almond flour
• 2 tbsp of butter
• 1 clove of garlic, minced
• A pinch of salt and pepper
• A splash of olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
2. In a large skillet over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute.
3. Add the green beans to the skillet, tossing them in the garlic butter for a couple of minutes until they start to brighten in color.
4. Pour in the heavy cream, stirring gently, and let it simmer for about 5 minutes until it begins to thicken slightly.
5. Sprinkle in the Parmesan cheese, salt, and pepper, stirring until the cheese melts into a creamy sauce.
6. Transfer the green bean mixture to the prepared baking dish, spreading it out evenly.
7. In a small bowl, mix the almond flour with a bit more melted butter to create a crumbly topping, then sprinkle it over the green beans.
8. Bake for 20-25 minutes, or until the topping is golden and the casserole is bubbly around the edges.
9. Let it sit for 5 minutes before serving to allow the sauce to thicken up a bit more.

Zesty and satisfying, this casserole brings a delightful crunch from the almond flour topping, contrasting beautifully with the creamy, cheesy green beans. Try serving it alongside a juicy rotisserie chicken for a complete meal that doesn’t skimp on flavor or comfort.

Pumpkin Soup with Coconut Milk

Kicking off the cozy season with a bowl of Pumpkin Soup with Coconut Milk feels like wrapping yourself in a warm blanket. I remember the first time I tried this velvety soup at a friend’s potluck, and it was love at first sip—creamy, slightly sweet, and utterly comforting.

Ingredients

• 2 cups of pumpkin puree (homemade or canned, but homemade gives it that extra love)
• 1 can (13.5 oz) of coconut milk (go for the full-fat version for that rich texture)
• 1 medium onion, diced (because every great soup starts with onion)
• 2 cloves of garlic, minced (garlic is life, right?)
• A splash of olive oil (for sautéing, but any oil works)
• 3 cups of vegetable broth (homemade if you’ve got it, but store-bought is fine)
• A pinch of salt and pepper (to wake up all those flavors)
• A sprinkle of nutmeg (just a whisper, it’s powerful stuff)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. Tip: Don’t rush this step; letting the onions cook slowly brings out their sweetness.
2. Add the pumpkin puree to the pot, stirring it around with the onions and garlic for a couple of minutes to let those flavors mingle.
3. Pour in the vegetable broth and coconut milk, giving everything a good stir to combine. Bring the mixture to a gentle simmer, then lower the heat and let it cook for about 20 minutes. Tip: Simmering, not boiling, is key here to keep the coconut milk from separating.
4. Season with a pinch of salt, pepper, and that whisper of nutmeg. Tip: Always taste as you go; you might want to adjust the seasoning to your liking.
5. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have one, a regular blender works—just be careful with the hot liquid.

Ladling this soup into bowls, you’ll notice how the coconut milk gives it a luxurious silkiness, while the pumpkin keeps it grounded and earthy. Serve it with a drizzle of coconut milk on top and some crusty bread on the side for dipping—it’s a simple touch that feels downright gourmet.

Stuffed Turkey Breast with Spinach and Feta

Today, I stumbled upon a recipe that brought back memories of my grandmother’s kitchen—Stuffed Turkey Breast with Spinach and Feta. It’s a dish that combines the lean goodness of turkey with the rich flavors of spinach and feta, perfect for a cozy dinner.

Ingredients

• 1 large turkey breast, butterflied
• A couple of cups of fresh spinach, roughly chopped
• 1 cup of crumbled feta cheese
• A splash of olive oil
• 2 cloves of garlic, minced
• 1 tsp of dried oregano
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
2. In a bowl, mix the chopped spinach, crumbled feta, minced garlic, and dried oregano. Season with a pinch of salt and pepper.
3. Lay the butterflied turkey breast flat and spread the spinach and feta mixture evenly over one side. Tip: Don’t overstuff to prevent the filling from spilling out during cooking.
4. Carefully roll the turkey breast to encase the filling, securing with kitchen twine or toothpicks if necessary.
5. Place the rolled turkey breast in the prepared baking dish, drizzle with a bit more olive oil, and season the outside with salt and pepper.
6. Bake for about 45 minutes, or until the turkey’s internal temperature reaches 165°F (74°C). Tip: Let it rest for 10 minutes before slicing to keep the juices in.
7. Remove from the oven and let it rest for 10 minutes. Tip: This resting period makes the turkey easier to slice and more flavorful.

The stuffed turkey breast comes out juicy and flavorful, with the feta adding a creamy tang against the earthy spinach. Serve it sliced over a bed of wild rice or alongside roasted vegetables for a complete meal.

Keto-Friendly Cranberry Sauce

Zesty and vibrant, this keto-friendly cranberry sauce is a game-changer for your holiday table or any day you’re craving something sweet yet healthy. I stumbled upon this recipe during a sugar-free November challenge, and it’s been a staple in my kitchen ever since, especially when I need a quick fix that doesn’t compromise on flavor.

Ingredients

• 2 cups of fresh cranberries (trust me, the fresh ones make all the difference)
• A splash of water (about 1/4 cup)
• 1/2 cup of erythritol (or your favorite keto-friendly sweetener)
• A couple of tablespoons of orange zest (for that bright, citrusy kick)
• 1 teaspoon of vanilla extract (because vanilla makes everything better)

Instructions

1. Grab a medium saucepan and toss in the cranberries and water. Turn the heat to medium and let them start to bubble away.
2. Once the cranberries begin to pop (about 5 minutes in), stir in the erythritol. Keep stirring until it’s fully dissolved, which should take another 2 minutes.
3. Add the orange zest and vanilla extract, giving everything a good mix. Let it simmer on low heat for another 10 minutes, stirring occasionally. Tip: If the sauce seems too thick, a tiny bit more water can loosen it up.
4. Remove from heat and let it cool slightly. The sauce will thicken as it cools, so don’t worry if it looks a bit runny at first. Tip: For a smoother sauce, you can blend half of it and mix it back in.
5. Once cooled, transfer to a serving bowl. Tip: This sauce tastes even better the next day, so feel free to make it ahead of time.

This cranberry sauce has the perfect balance of tart and sweet, with a texture that’s just thick enough to cling to your spoon. Try it dolloped over a slice of keto almond bread or as a tangy topping for your morning yogurt. It’s surprisingly versatile!

Cheesy Cauliflower Bread Rolls

After a long day of experimenting in the kitchen, I stumbled upon a recipe that’s not only a crowd-pleaser but also a sneaky way to get some veggies into your meal. Cheesy Cauliflower Bread Rolls are the perfect blend of comfort and health, and trust me, even the pickiest eaters won’t be able to resist.

Ingredients

• 1 medium head of cauliflower, riced (about 2 cups)
• A couple of cups of shredded mozzarella cheese
• A quarter cup of grated Parmesan cheese
• Two large eggs, beaten
• A pinch of salt and pepper
• A splash of olive oil for greasing

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
2. In a large bowl, mix the riced cauliflower, mozzarella, Parmesan, eggs, salt, and pepper until well combined. Tip: Squeeze out any excess moisture from the cauliflower to avoid soggy rolls.
3. Divide the mixture into 8 equal portions and shape each into a roll. Place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent the mixture from sticking.
4. Bake for 20-25 minutes, or until the rolls are golden and firm to the touch. Tip: Let them cool for a few minutes before serving to set properly.

Delightfully crispy on the outside and soft on the inside, these rolls have a cheesy flavor that’s simply irresistible. Serve them warm with a side of marinara sauce for dipping, or slice them open and stuff with your favorite sandwich fillings for a low-carb twist.

Bacon-Wrapped Asparagus

Finally, a dish that’s as fun to make as it is to eat! Bacon-Wrapped Asparagus is my go-to when I need something quick yet impressive. I remember the first time I made it for a dinner party, and let’s just say, there were no leftovers.

Ingredients

• 1 bunch of asparagus, about 20 spears (trim the tough ends)
• 10 slices of bacon (I like using thick-cut for extra crunch)
• A splash of olive oil (just enough to lightly coat the asparagus)
• A couple of pinches of salt (to bring out the flavors)
• A dash of black pepper (for a little kick)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures everything cooks evenly and the bacon gets crispy.
2. While the oven heats, toss the asparagus with olive oil, salt, and pepper. Tip: Don’t skip the oil—it helps the seasoning stick and prevents drying.
3. Divide the asparagus into 10 small bundles. Wrap each bundle with a slice of bacon, starting at the bottom and spiraling up to the top. Tip: Overlap the bacon slightly to keep it from unraveling.
4. Place the bundles on a baking sheet lined with parchment paper, seam side down. This keeps them from sticking and makes cleanup a breeze.
5. Bake for 20-25 minutes, until the bacon is crispy and the asparagus is tender. Tip: Check at the 15-minute mark to ensure nothing’s burning.

Every bite of this Bacon-Wrapped Asparagus is a perfect balance of crispy, salty bacon and tender, slightly sweet asparagus. Serve it as a side at your next barbecue, or make it the star of a brunch spread—either way, it’s sure to disappear fast.

Low Carb Stuffing with Almond Flour

Last Thanksgiving, I was on a mission to create a stuffing that wouldn’t leave me in a food coma by mid-afternoon. That’s when I stumbled upon the magic of almond flour for a low-carb twist that’s just as comforting as the classic.

Ingredients

• 2 cups of almond flour (because it’s all about that nutty base)
• A couple of celery stalks, finely chopped (for that essential crunch)
• Half a cup of diced onions (because what’s stuffing without onions?)
• A splash of chicken or vegetable broth (to keep it moist)
• 2 eggs (they’re the glue that holds everything together)
• A tablespoon of melted butter (for that rich flavor we all crave)
• A pinch of salt and pepper (to season to perfection)
• A teaspoon of dried sage (it’s not stuffing without it)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish with a bit of that melted butter.
2. In a large bowl, mix the almond flour, celery, onions, salt, pepper, and sage until they’re best friends.
3. Whisk the eggs and the rest of the melted butter together in a separate bowl, then pour into the dry ingredients. Tip: If the mixture feels too dry, add a splash more broth.
4. Pour the mixture into your greased baking dish and smooth the top with a spatula. Tip: For extra crunch, leave the top a bit uneven.
5. Bake for 25-30 minutes, or until the top is golden and the edges are crispy. Tip: Check at the 20-minute mark to prevent over-browning.
6. Let it sit for 5 minutes before serving to allow it to set properly.

Velvety on the inside with a crispy top, this stuffing is a game-changer for holiday dinners. Try serving it alongside roasted Brussels sprouts for a low-carb feast that doesn’t skimp on flavor.

Roasted Turkey with Herb Butter

Zesty flavors and the aroma of herbs fill the kitchen whenever I make this Roasted Turkey with Herb Butter—it’s a dish that never fails to bring back memories of family gatherings. I love how the herb butter seeps into the turkey, making every bite juicy and flavorful. It’s my go-to recipe for holidays, but honestly, it’s so good I find excuses to make it year-round.

Ingredients

• 1 whole turkey (about 12 lbs)
• 1 cup unsalted butter, softened
• a handful of fresh rosemary, finely chopped
• a handful of fresh thyme, finely chopped
• a couple of garlic cloves, minced
• a splash of lemon juice
• salt and freshly ground black pepper, to generously season

Instructions

1. Preheat your oven to 325°F (165°C) and make sure the rack is in the lower third of the oven to allow the turkey to cook evenly.
2. In a bowl, mix the softened butter with the chopped rosemary, thyme, minced garlic, and lemon juice until well combined. Tip: Letting the butter sit at room temperature for about 30 minutes makes it easier to mix.
3. Pat the turkey dry with paper towels, inside and out. This helps the skin get crispy. Then, generously season the entire turkey with salt and pepper.
4. Gently loosen the skin from the turkey breast and thighs with your fingers, being careful not to tear it. Spread half of the herb butter under the skin, directly on the meat.
5. Rub the remaining herb butter all over the outside of the turkey. Tip: Using your hands ensures an even coating and helps the flavors penetrate the meat.
6. Place the turkey on a rack in a roasting pan, breast side up. 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 (74°C). Tip: Basting every hour with the pan juices keeps the turkey moist.
7. Once done, let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, making the meat even more succulent.

The skin comes out golden and crisp, while the meat is unbelievably tender and infused with the herb butter’s richness. Serve it with a side of roasted vegetables or over a bed of wild rice for a meal that’s as beautiful as it is delicious.

Zucchini Noodles with Pesto

Did you know that zucchini noodles, or ‘zoodles’ as we like to call them, are my go-to when I’m craving something light yet satisfying? I stumbled upon this recipe during a summer when my garden was overflowing with zucchini, and it’s been a staple ever since. It’s incredibly simple, bursting with fresh flavors, and honestly, it makes me feel like I’m doing something good for my body without sacrificing taste.

Ingredients

• 4 medium zucchinis (about 2 cups when spiralized)
• A generous handful of fresh basil leaves (about 1 cup packed)
• A couple of garlic cloves
• A splash of olive oil (about 1/4 cup)
• A small handful of pine nuts (about 1/4 cup)
• A pinch of salt
• A sprinkle of grated Parmesan cheese (about 1/4 cup)

Instructions

1. Start by spiralizing your zucchinis into noodles. If you don’t have a spiralizer, a julienne peeler works in a pinch.
2. Toast the pine nuts in a dry pan over medium heat for about 2-3 minutes, or until they’re golden and fragrant. Keep an eye on them; they burn fast!
3. In a food processor, combine the basil, garlic, toasted pine nuts, and a pinch of salt. Pulse a few times to chop everything up.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Taste and adjust the salt if needed.
5. Toss the zucchini noodles with the pesto until they’re evenly coated. The heat from the noodles will slightly wilt them, making them more pasta-like.
6. Finish with a sprinkle of Parmesan cheese right before serving.

This dish is wonderfully fresh and herby, with a nice crunch from the pine nuts. I love serving it with a side of grilled chicken or shrimp for some extra protein, but it’s just as delicious on its own. The zucchini noodles have this amazing ability to soak up all the pesto flavors while still maintaining a bit of bite, making every forkful a little celebration of summer.

Keto Pumpkin Pie

Now, I know what you’re thinking—pumpkin pie on a keto diet? But trust me, this Keto Pumpkin Pie is so good, you won’t miss the carbs one bit. I stumbled upon this recipe during my first keto Thanksgiving, and it’s been a staple in my holiday menu ever since.

Ingredients

• 1 1/2 cups of almond flour (because we’re keeping it low-carb)
• 1/3 cup of powdered erythritol (for that sweet touch without the sugar spike)
• A pinch of salt (to balance the sweetness)
• 1/2 cup of melted butter (for a rich, flaky crust)
• 1 can of pumpkin puree (15 oz, because fresh pumpkin is a hassle)
• 3 large eggs (room temperature, they blend better)
• 1 cup of heavy cream (for that creamy texture we all love)
• 1 tsp of vanilla extract (a splash for flavor)
• 1 tbsp of pumpkin pie spice (because it’s not pumpkin pie without it)
• 1/2 cup of granulated erythritol (yes, more sweetness)

Instructions

1. Preheat your oven to 350°F (175°C). A properly heated oven is key to a perfect pie crust.
2. In a bowl, mix the almond flour, powdered erythritol, and salt. Tip: Sifting the almond flour can prevent lumps in your crust.
3. Add the melted butter to the dry ingredients and mix until a dough forms. It should stick together when pressed.
4. Press the dough into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Chill in the fridge for 10 minutes to firm up.
5. Bake the crust for 10 minutes, then let it cool. This step, called blind baking, ensures your crust won’t get soggy.
6. In another bowl, whisk together the pumpkin puree, eggs, heavy cream, vanilla extract, pumpkin pie spice, and granulated erythritol until smooth.
7. Pour the filling into the pre-baked crust and smooth the top with a spatula.
8. Bake for 45 minutes, or until the filling is set but still slightly jiggly in the center. Tip: Cover the edges with foil if they start to brown too quickly.
9. Let the pie cool completely before slicing. This patience-testing step ensures clean slices.

Keto Pumpkin Pie is surprisingly creamy and rich, with just the right amount of spice. Serve it with a dollop of whipped cream for an extra indulgent treat.

Garlic Butter Mushrooms

Perfectly golden and bursting with flavor, these Garlic Butter Mushrooms are my go-to when I need a quick yet impressive side dish. I remember the first time I made them for a dinner party; the aroma alone had everyone hovering around the kitchen, eager for a taste.

Ingredients

• A couple of tablespoons of unsalted butter
• A splash of olive oil
• 4 cups of fresh mushrooms, cleaned and sliced
• 3 cloves of garlic, minced
• A pinch of salt
• A handful of fresh parsley, chopped

Instructions

1. Heat a large skillet over medium heat and add the butter and olive oil, letting the butter melt completely.
2. Add the sliced mushrooms to the skillet, spreading them out in an even layer. Let them cook without stirring for about 5 minutes to get a nice sear.
3. After 5 minutes, give the mushrooms a stir and add the minced garlic and a pinch of salt. Cook for another 3 minutes, stirring occasionally, until the garlic is fragrant and the mushrooms are tender.
4. Remove the skillet from the heat and sprinkle the chopped parsley over the top, giving everything a final stir to combine.
5. Serve the mushrooms hot, straight from the skillet for the best flavor and texture.

Delightfully tender with a rich, buttery garlic flavor, these mushrooms are perfect alongside a juicy steak or tossed into pasta for an easy weeknight meal. I love how the parsley adds a fresh pop of color and flavor, making the dish as beautiful as it is delicious.

Low Carb Sweet Potato Casserole

Oh, how I adore the cozy embrace of a sweet potato casserole, especially when it’s low carb and doesn’t skimp on flavor. It’s the kind of dish that brings back memories of family gatherings, where the table was always full and the laughter even fuller. Let me share my go-to recipe that’s as nutritious as it is comforting.

Ingredients

• 2 cups of mashed sweet potatoes (about 2 medium ones, baked until tender)
• A splash of heavy cream (about 1/4 cup, because why not?)
• A couple of eggs (2, to bind everything together beautifully)
• A generous sprinkle of cinnamon (1 tsp, for that warm, spicy kick)
• A handful of chopped pecans (1/2 cup, for that irresistible crunch)
• A drizzle of melted butter (2 tbsp, because butter makes everything better)
• A pinch of salt (1/4 tsp, to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish. This ensures your casserole doesn’t stick and cleans up easier.
2. In a large bowl, mix the mashed sweet potatoes, heavy cream, eggs, cinnamon, and salt until smooth. Tip: For extra fluffy potatoes, whip them with a hand mixer.
3. Pour the mixture into the prepared baking dish and spread it evenly. A rubber spatula works wonders here for getting it smooth.
4. Sprinkle the chopped pecans over the top, then drizzle with melted butter. Tip: Toast the pecans beforehand for an even deeper flavor.
5. Bake for 25-30 minutes, or until the edges are slightly golden and the center is set. Tip: Don’t overbake, or you’ll lose that creamy texture.

Golden and bubbling straight from the oven, this casserole is a dream with its creamy center and crunchy topping. Serve it alongside your favorite protein, or enjoy a scoop on its own for a satisfyingly sweet yet healthy treat.

Creamy Spinach and Artichoke Dip

Craving something creamy, cheesy, and utterly comforting? I recently whipped up this creamy spinach and artichoke dip for a small gathering, and let me tell you, it disappeared faster than I could say ‘more chips, please!’ It’s the perfect blend of savory and creamy, with just the right amount of crunch from the artichokes.

Ingredients

• 1 cup of mayonnaise (yes, it’s the secret to the creaminess)
• 1 cup of sour cream (for that tangy kick)
• 1 cup of grated Parmesan cheese (because cheese is life)
• 1 cup of shredded mozzarella cheese (for that gooey goodness)
• A couple of cloves of garlic, minced (adjust if you’re not a huge garlic fan)
• A 14-ounce can of artichoke hearts, drained and chopped (don’t skip the draining!)
• A 10-ounce package of frozen spinach, thawed and squeezed dry (trust me, squeeze it well)
• A splash of lemon juice (to brighten everything up)
• A pinch of salt and pepper (because seasoning is key)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures everything bakes evenly.
2. In a large bowl, mix together the mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, and minced garlic until well combined. Tip: Letting the mixture sit for a few minutes helps the flavors meld.
3. Add the chopped artichoke hearts and squeezed-dry spinach to the bowl. Mix gently to avoid breaking the artichokes too much.
4. Squeeze in a splash of lemon juice and sprinkle with salt and pepper. Give it one final mix.
5. Transfer the mixture to a baking dish. For an extra cheesy top, sprinkle a little more mozzarella on top before baking.
6. Bake in the preheated oven for about 25 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it after the 20-minute mark to prevent over-browning.
7. Let it cool for a few minutes before serving. This helps the dip set slightly, making it easier to scoop.

Mmm, the first bite is always the best—creamy, cheesy, with little bursts of artichoke and spinach. Serve it with crusty bread, tortilla chips, or even as a fancy topping for baked potatoes. Just don’t blame me if you can’t stop at one scoop!

Roasted Butternut Squash Soup

Just when the leaves start to turn and there’s a crispness in the air, my kitchen becomes a sanctuary for all things warm and comforting. That’s when I find myself reaching for my favorite butternut squash, ready to transform it into a velvety soup that’s as nourishing as it is delicious. It’s a recipe that’s seen me through many a chilly evening, and I’m thrilled to share it with you.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• A pinch of salt and pepper
• 4 cups of vegetable broth
• A splash of heavy cream (optional)
• A couple of fresh sage leaves

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, then spread it out on the baking sheet. Roast for 25 minutes, or until the edges are caramelized and the squash is tender.
3. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
4. Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
5. Use an immersion blender to puree the soup until it’s smooth. If you’re using heavy cream, stir it in now for extra richness.
6. Garnish with fresh sage leaves before serving.

Delightfully creamy with a hint of sweetness from the roasted squash, this soup is a hug in a bowl. Serve it with a crusty piece of bread for dipping, or top it with toasted pumpkin seeds for a bit of crunch. Either way, it’s sure to warm you from the inside out.

Keto Gravy with Turkey Drippings

Kicking off the holiday season with a keto-friendly twist on a classic, I stumbled upon this gem while trying to keep my meals low-carb without sacrificing flavor. There’s something about the rich, savory depth of turkey drippings that makes this gravy a game-changer for any keto dieter.

Ingredients

• A couple of tablespoons of turkey drippings (the gold at the bottom of your roasting pan)
• A splash of heavy cream, because why not?
• About a cup of chicken broth, to keep things light but flavorful
• A teaspoon of xanthan gum, our keto thickener hero
• Salt and pepper, to bring it all together

Instructions

1. Start by heating your turkey drippings in a saucepan over medium heat. If they’re cold, they’ll melt into liquid gold in no time.
2. Whisk in the chicken broth slowly, ensuring it blends seamlessly with the drippings. This is where the magic starts.
3. Sprinkle the xanthan gum over the mixture while continuously whisking. This prevents any lumps from forming, giving you that smooth, velvety texture we’re after.
4. Let the mixture simmer for about 5 minutes, or until it thickens to your liking. Remember, it will thicken a bit more as it cools.
5. Stir in the heavy cream for that luxurious finish, then season with salt and pepper. Taste as you go—this is your masterpiece.

Just like that, you’ve got a keto gravy that’s rich, creamy, and packed with flavor. Pour it over your favorite low-carb sides or use it to elevate a simple roasted chicken. The possibilities are as endless as they are delicious.

Cheesy Broccoli Casserole

Back when I was a kid, my mom used to whip up this Cheesy Broccoli Casserole that had me sneaking seconds before dinner was even called. It’s the ultimate comfort food, and today, I’m sharing my spin on this classic that’s sure to win over even the pickiest eaters at your table.

Ingredients

• 2 cups of chopped broccoli (fresh or frozen, no judgment here)
• 1 cup of shredded cheddar cheese (because more cheese is always better)
• 1/2 cup of milk (whole milk for creaminess, but any kind works)
• 1/4 cup of breadcrumbs (for that perfect crunch)
• A splash of olive oil (just enough to grease your baking dish)
• A pinch of salt and pepper (to make everything pop)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with that splash of olive oil.
2. Toss the chopped broccoli into the dish, spreading it out evenly. Tip: If using frozen broccoli, no need to thaw—just give it a quick rinse under cold water to remove any ice crystals.
3. Sprinkle the shredded cheddar cheese over the broccoli, aiming for full coverage because every bite should be cheesy.
4. Pour the milk evenly over the cheese and broccoli. Tip: Warming the milk for about 30 seconds in the microwave can help it blend better with the cheese.
5. Top everything with breadcrumbs for that irresistible crunch. Tip: For extra flavor, mix a little grated Parmesan into your breadcrumbs before sprinkling.
6. Bake for 25 minutes, or until the top is golden and the edges are bubbly. That’s your cue it’s done!

What you’ll love about this casserole is how the broccoli stays tender-crisp under its blanket of melted cheese, with the breadcrumbs adding just the right amount of texture. Serve it straight from the oven with a side of grilled chicken or as a standout side at your next potluck.

Low Carb Pecan Pie

Nothing beats the comfort of a homemade pie, especially when it’s a low-carb version that doesn’t skimp on flavor. I remember the first time I tried making this Low Carb Pecan Pie; it was a game-changer for my holiday dessert table. Now, it’s a staple in my kitchen, and I’m excited to share how you can whip it up too.

Ingredients

• 1 1/2 cups of almond flour (for that perfect crust)
• 1/4 cup of melted butter (because everything’s better with butter)
• A pinch of salt (to balance the sweetness)
• 3 large eggs (the glue that holds it all together)
• 1 cup of erythritol (for sweetness without the carbs)
• A splash of vanilla extract (for that classic pie flavor)
• 1 cup of pecans (because it’s not pecan pie without them)
• 1/2 cup of heavy cream (for a rich, creamy filling)

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for baking.
2. Mix the almond flour, melted butter, and a pinch of salt in a bowl until it forms a dough. Press it into a pie dish to form the crust. Tip: Use the back of a spoon to smooth it out evenly.
3. In another bowl, whisk together the eggs, erythritol, vanilla extract, and heavy cream until smooth. Tip: Make sure there are no lumps for the perfect filling texture.
4. Arrange the pecans evenly over the crust, then pour the filling mixture over them. Tip: Lightly toast the pecans beforehand for an extra layer of flavor.
5. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown. Let it cool before slicing.

Mmm, the first bite of this pie is always a revelation—crispy crust, gooey center, and the pecans add just the right crunch. Serve it with a dollop of whipped cream or a scoop of low-carb vanilla ice cream for an extra treat.

Spicy Roasted Cauliflower

Unbelievably, this Spicy Roasted Cauliflower has become my go-to side dish for almost every gathering. It’s not just the kick of heat that wins people over, but how surprisingly simple it is to whip up, even on my busiest days.

Ingredients

• 1 large head of cauliflower, cut into florets
• A couple of tablespoons of olive oil
• A splash of lemon juice
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of cayenne pepper
• A pinch of salt
• A handful of chopped parsley for garnish

Instructions

1. Preheat your oven to 425°F. This high heat is key for getting those crispy edges we all love.
2. In a large bowl, toss the cauliflower florets with olive oil, lemon juice, smoked paprika, cayenne pepper, and salt until evenly coated. Tip: Don’t skimp on the oil—it helps the spices stick and the cauliflower crisp up.
3. Spread the cauliflower out on a baking sheet in a single layer. Crowding the pan leads to steaming, not roasting, so give them space.
4. Roast for 25-30 minutes, flipping halfway through, until the edges are crispy and the florets are tender. Tip: Keep an eye on them after the 20-minute mark to prevent burning.
5. Garnish with chopped parsley before serving. Tip: A dollop of yogurt on the side can cool down the heat for those who prefer it milder.

Fantastically crispy on the outside and tender on the inside, this dish brings a smoky heat that’s irresistible. Try tossing it with some cooked pasta and a bit of the pasta water for a quick, flavorful meal.

Conclusion

Hosting a healthier Thanksgiving doesn’t mean sacrificing flavor, and our roundup of 20 delicious low-carb recipes proves just that! From savory mains to sweet treats, there’s something for everyone to enjoy. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this article on Pinterest to spread the joy of a guilt-free feast!

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