15 Keto Thanksgiving Side Dishes Everyone Can Share

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Thanksgiving sides are where bread, potatoes, flour-thickened sauces, and sugary toppings tend to pile up fast. The good news is that keto Thanksgiving side dishes can still bring the familiar textures and savory holiday flavors people expect—stuffing-style vegetables, creamy casseroles, roasted greens, cheesy bakes, and rich mash-style sides.

This collection gives you 15 practical low-carb Thanksgiving sides you can mix and match around your main dish. You do not need to make all 15; choose a few different textures and colors, prep what you can ahead of time, and build a table that still looks and feels like Thanksgiving.

What You Might Need

• 9 × 13-inch casserole dish — useful for stuffing, green bean casserole, and other baked sides. See the OXO Good Grips 3 Qt Glass Baking Dish on Amazon.
• Rimmed sheet pans
• Large skillet
• Medium saucepan
• Steamer basket or large pot for cauliflower
• Food processor, immersion blender, or potato masher
• Instant-read thermometer for meat-containing dishes and reheated casseroles
• Serving bowls and oven-safe dishes for make-ahead sides

Classic Keto Thanksgiving Side Dishes

Classic keto Thanksgiving side dishes should solve the biggest holiday substitutions first: stuffing without bread, creamy green beans without canned soup, mash without potatoes, and hearty casseroles that still feel at home next to turkey. These five dishes lean into familiar savory flavors and are written so you can prepare them with ordinary grocery-store ingredients.

1. Cauliflower Stuffing with Sausage and Herbs

This cauliflower stuffing with sausage and herbs keeps the savory sage-and-thyme character of traditional Thanksgiving dressing while using browned cauliflower in place of bread. The key is controlling moisture so the finished side stays tender and spoonable instead of watery.

Prep time: 20 minutes

Cook time: 35 minutes

Yield: About 8 side-dish servings

Equipment: Large skillet, rimmed sheet pan, 9 × 13-inch baking dish, instant-read thermometer

Ingredients

• 1 large head cauliflower, about 2 pounds, cut into small florets
• 12 ounces bulk pork sausage
• 4 tablespoons unsalted butter, divided
• 1 cup diced celery
• 1/2 cup finely diced yellow onion
• 2 teaspoons chopped fresh sage or 3/4 teaspoon dried rubbed sage
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed between your fingers
• 1/2 cup low-sodium chicken or turkey broth, plus a little more if needed
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

How to Make It

1. Heat the oven to 425°F. Spread the cauliflower on a rimmed sheet pan and toss with 2 tablespoons of the butter, melted. Roast for 18 to 22 minutes, stirring once, until the edges are browned and the florets are just tender.
2. While the cauliflower roasts, cook the sausage in a large skillet over medium heat, breaking it into small crumbles. Cook pork sausage to 160°F as measured with a food thermometer. If you use poultry sausage instead, cook it to 165°F.
3. Transfer the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the skillet if available.
4. Add the remaining 2 tablespoons butter, celery, and onion. Cook for 5 to 7 minutes until softened but not browned deeply.
5. Stir in sage, thyme, rosemary, salt, and pepper. Cook for about 30 seconds, just until fragrant.
6. Add the roasted cauliflower and cooked sausage to the skillet. Pour in 1/2 cup broth and toss gently. The mixture should be moist but not soupy; add extra broth only a tablespoon at a time if it looks dry.
7. Transfer to a lightly buttered 9 × 13-inch baking dish. Bake at 375°F for 12 to 15 minutes so the flavors come together and the top dries slightly.
8. Fold in the parsley just before serving and taste for seasoning.

Make-ahead tip: Fully cook the sausage and complete the mixture before refrigerating. You can assemble the stuffing one day ahead, cover it, and reheat it in the oven until hot throughout.

Allergen/substitution note: Use a broth and sausage that fit your household’s ingredient needs. For a meatless version, omit the sausage and add sautéed mushrooms or chopped pecans for extra savory texture.

Food-safety note: USDA FSIS lists 160°F for ground beef, pork, lamb, and veal; 165°F for ground poultry; and 165°F for reheated leftovers. Refrigerate perishable leftovers promptly.

2. Keto Green Bean Casserole

Keto green bean casserole works best when the creamy mushroom sauce is made from scratch and the topping adds crunch without relying on conventional fried onions. Fresh green beans keep the casserole from becoming soft and heavy.

Prep time: 20 minutes

Cook time: 30 minutes

Yield: About 8 side-dish servings

Equipment: Large pot, large skillet, 9 × 13-inch casserole dish

Ingredients

• 1 1/2 pounds fresh green beans, trimmed and cut in half if long
• 8 ounces cremini or white mushrooms, sliced
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 2 ounces cream cheese, softened
• 1/2 cup finely grated Parmesan cheese, divided
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup sliced almonds
• 1 tablespoon melted butter for the topping

How to Make It

1. Heat the oven to 375°F. Lightly butter a 9 × 13-inch casserole dish.
2. Bring a large pot of salted water to a boil. Add the green beans and cook for 4 to 5 minutes until bright green and crisp-tender.
3. Drain the beans well and spread them on a clean towel for a few minutes so excess water does not dilute the sauce.
4. Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms and cook for 6 to 8 minutes until they release their moisture and begin to brown.
5. Add garlic and cook for 30 seconds. Stir in heavy cream, cream cheese, Dijon, salt, pepper, and 1/4 cup Parmesan. Cook gently for 3 to 5 minutes, stirring until smooth and slightly thickened.
6. Fold the green beans into the sauce, then transfer everything to the casserole dish.
7. Mix the sliced almonds with the remaining 1/4 cup Parmesan and 1 tablespoon melted butter. Sprinkle over the casserole.
8. Bake for 18 to 22 minutes until bubbling around the edges and lightly browned on top.

Make-ahead tip: Blanch the beans and prepare the sauce one day ahead, but store them separately. Combine and bake shortly before serving for the best texture.

Allergen/substitution note: This recipe contains dairy and tree nuts. If almonds are not suitable, leave them off and use a Parmesan-only topping or another verified low-carb crunchy topping.

Food-safety note: For reheating, USDA FSIS guidance lists 165°F for casseroles and leftovers. Refrigerate cooked leftovers within 2 hours and use most cooked leftovers within 3 to 4 days.

3. Garlic Mashed Cauliflower

Garlic mashed cauliflower gets much better when the cooked cauliflower is allowed to steam off excess water before blending. That small step helps create a thick, creamy texture instead of a loose puree.

Prep time: 10 minutes

Cook time: 20 minutes

Yield: About 8 side-dish servings

Equipment: Large pot with steamer basket, colander, food processor or potato masher

Ingredients

• 2 pounds cauliflower florets
• 4 garlic cloves, peeled
• 3 tablespoons unsalted butter
• 3 ounces cream cheese, softened
• 2 to 4 tablespoons heavy cream, as needed
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped chives or parsley, optional

How to Make It

1. Steam the cauliflower and garlic for 10 to 12 minutes, or until the florets are very tender when pierced with a fork.
2. Drain thoroughly, then return the cauliflower to the warm, empty pot for 2 to 3 minutes over low heat. Stir gently so excess surface moisture can evaporate.
3. Transfer the cauliflower and garlic to a food processor. Add butter, cream cheese, salt, and pepper.
4. Process until smooth, scraping down the sides as needed. Add heavy cream 1 tablespoon at a time only if the mixture needs help becoming creamy.
5. Taste and adjust salt and pepper.
6. Transfer to a warm serving bowl and top with chives or parsley if using.

Make-ahead tip: Prepare up to one day ahead and refrigerate covered. Reheat gently on the stovetop or in a covered baking dish, stirring once or twice. Add a small spoonful of cream or butter only if needed to restore the texture.

Allergen/substitution note: This recipe contains dairy. If you avoid dairy, use an unsweetened plant-based cream cheese and a suitable butter alternative; flavor and texture will vary by product.

4. Loaded Cauliflower Casserole

Loaded cauliflower casserole brings together cheddar, sour cream, bacon, and green onion in a scoopable side that works well for a holiday buffet. Drying the cauliflower before mixing keeps the cheese sauce from thinning out in the oven.

Prep time: 20 minutes

Cook time: 30 minutes

Yield: About 8 side-dish servings

Equipment: Large pot, colander, mixing bowl, 9 × 13-inch casserole dish

Ingredients

• 2 pounds cauliflower florets
• 6 slices bacon
• 6 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 3 green onions, thinly sliced, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How to Make It

1. Heat the oven to 375°F. Lightly butter a 9 × 13-inch casserole dish.
2. Cook the bacon until crisp. Drain on paper towels, then chop. Reserve about one-third for the topping.
3. Steam or boil the cauliflower until just tender, about 7 to 9 minutes depending on floret size.
4. Drain very well. Spread the hot cauliflower on a clean towel or sheet pan for 5 minutes so excess steam can escape.
5. In a large bowl, stir together cream cheese, sour cream, 1 cup cheddar, two-thirds of the green onions, garlic powder, salt, pepper, and most of the bacon.
6. Fold in the cauliflower until evenly coated, then transfer to the casserole dish.
7. Top with the remaining 1/2 cup cheddar and reserved bacon. Bake for 20 to 25 minutes until hot and bubbling.
8. Sprinkle with the remaining green onion just before serving.

Make-ahead tip: Assemble the casserole up to one day ahead without the final green-onion garnish. Cover and refrigerate. Bake until heated through, allowing extra time because the dish will start cold.

Allergen/substitution note: This recipe contains dairy. Check bacon ingredients if your household avoids particular sweeteners or flavorings.

Food-safety note: Refrigerate perishable leftovers within 2 hours. USDA FSIS guidance lists 165°F for reheating casseroles and leftovers.

5. Cheesy Cauliflower Au Gratin

Cheesy cauliflower au gratin is the rich, fork-tender casserole for readers who want something closer to a classic holiday gratin. Instead of flour, the sauce thickens through cream cheese and melted cheese, while pre-cooking and drying the cauliflower helps prevent excess water in the baking dish.

Prep time: 20 minutes

Cook time: 35 minutes

Yield: About 8 side-dish servings

Equipment: Large pot, saucepan, 2 1/2- to 3-quart baking dish

Ingredients

• 2 pounds cauliflower florets
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 3 ounces cream cheese, softened
• 1 teaspoon Dijon mustard
• 1 cup shredded Gruyère cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup finely grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Pinch of ground nutmeg, optional

How to Make It

1. Heat the oven to 375°F. Lightly butter a 2 1/2- to 3-quart baking dish.
2. Steam or boil the cauliflower until just tender, about 6 to 8 minutes. Drain thoroughly and let it sit uncovered for 5 minutes to release steam.
3. Melt the butter in a saucepan over medium-low heat. Add garlic and cook for about 30 seconds.
4. Stir in heavy cream, cream cheese, Dijon, salt, pepper, and nutmeg if using. Whisk until smooth and gently simmer for 2 to 3 minutes.
5. Remove from the heat and stir in Gruyère and cheddar until melted.
6. Arrange the cauliflower in the baking dish and pour the cheese sauce evenly over the top. Gently toss once or twice so the sauce reaches between the florets.
7. Sprinkle Parmesan over the surface.
8. Bake for 20 to 25 minutes until bubbling and browned at the edges. Broil briefly only if you want additional browning, watching closely.

Make-ahead tip: Assemble one day ahead, cover, and refrigerate. Bake from cold until bubbling and heated through; allow additional oven time as needed.

Allergen/substitution note: This recipe contains dairy. Gruyère can be replaced with another good-melting cheese such as Swiss or additional cheddar, though the flavor will change.

Food-safety note: For refrigerated leftovers or a chilled make-ahead casserole, reheat until hot throughout; USDA FSIS lists 165°F for casseroles and leftovers.

Picture This

A warm Thanksgiving table with golden cauliflower stuffing, creamy green bean casserole, a bowl of silky garlic mashed cauliflower, a bubbling loaded casserole, and cheesy cauliflower au gratin arranged around the main platter. Steam curls up from the serving dishes, crisp bacon and herbs add color on top, and every spoonful looks familiar enough to belong on the holiday table.

Quick Menu-Planning Pause

Before you move into the roasted vegetables, choose a rough five-side lineup: one stuffing-style side, one casserole, two vegetables, and one creamy or mash-style dish. That keeps the table varied without turning Thanksgiving into an all-day side-dish marathon.

Roasted & Skillet Keto Thanksgiving Vegetables

Roasted and skillet keto Thanksgiving vegetables bring color and crisp edges to a menu that already has plenty of creamy casseroles. These five sides focus on browning, simple seasoning, and serving them at the right time so they stay fresh-looking instead of soft or soggy.

6. Roasted Brussels Sprouts with Bacon

Roasted Brussels sprouts with bacon are at their best when the sprouts have enough room on the pan to brown instead of steam. Crisp bacon and deeply caramelized edges make this a savory holiday side without needing a sweet glaze.

Prep time: 15 minutes

Cook time: 30 minutes

Yield: About 8 side-dish servings

Equipment: Large rimmed sheet pan, skillet or oven-safe pan for bacon

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 6 slices bacon
• 2 tablespoons olive oil or melted unsalted butter
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/3 cup chopped pecans, optional

How to Make It

1. Heat the oven to 425°F.
2. Cook the bacon until crisp. Transfer it to paper towels, let it cool slightly, and chop it into bite-size pieces.
3. Toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper.
4. Arrange the sprouts cut-side down in a single layer. Leave a little space between pieces so hot air can circulate.
5. Roast for 18 minutes without stirring, then turn the sprouts and continue roasting for 6 to 10 minutes until the centers are tender and the outer leaves are deeply browned.
6. If using pecans, scatter them over the pan during the final 4 to 5 minutes so they toast without burning.
7. Toss the hot sprouts with the chopped bacon and serve promptly.

Make-ahead tip: Trim and halve the Brussels sprouts up to one day ahead and refrigerate them in a covered container. Cook the bacon ahead as well, but roast the sprouts close to serving time for the best texture.

Allergen/substitution note: If you avoid tree nuts, omit the optional pecans. Check the bacon label if your household avoids particular sweeteners or flavorings.

Food-safety note: Refrigerate cooked leftovers within 2 hours. When reheating leftovers, USDA FSIS guidance lists 165°F as the safe reheating temperature.

7. Garlic Butter Green Beans with Almonds

Garlic butter green beans with almonds give the table a bright green side with a little crunch. A quick blanch sets the color and starts the cooking, while the skillet finish keeps the beans crisp-tender instead of turning them limp.

Prep time: 15 minutes

Cook time: 15 minutes

Yield: About 8 side-dish servings

Equipment: Large pot, colander, large skillet

Ingredients

• 1 1/2 pounds fresh green beans, trimmed
• 4 tablespoons unsalted butter, divided
• 3 garlic cloves, minced
• 1/3 cup sliced almonds
• 1/2 teaspoon kosher salt, plus more for the cooking water
• 1/4 teaspoon black pepper
• 1 teaspoon finely grated lemon zest, optional

How to Make It

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3 to 4 minutes until bright green and just becoming tender.
2. Drain immediately and rinse briefly under cold water, then spread the beans on a clean towel and pat them dry.
3. Melt 1 tablespoon butter in a large skillet over medium heat. Add the almonds and cook for 2 to 3 minutes, stirring often, until lightly toasted. Transfer them to a small bowl.
4. Add the remaining 3 tablespoons butter to the skillet. Stir in the garlic and cook for about 30 seconds.
5. Add the dried green beans, salt, and pepper. Toss over medium-high heat for 3 to 5 minutes until hot and crisp-tender.
6. Remove from the heat and toss with the toasted almonds and lemon zest, if using.
7. Taste for seasoning and transfer to a warm serving dish.

Make-ahead tip: Blanch the beans up to one day ahead, dry them thoroughly, and refrigerate. Toast the almonds separately. Finish the beans with garlic butter just before serving.

Allergen/substitution note: This recipe contains dairy and tree nuts. If you avoid tree nuts, omit the almonds. If you avoid dairy, use a suitable non-dairy butter alternative; flavor will vary by product.

Food-safety note: Refrigerate leftovers promptly and reheat only until hot throughout; USDA FSIS recommends 165°F for reheated leftovers.

8. Parmesan Roasted Asparagus

Parmesan roasted asparagus is one of the fastest Thanksgiving vegetable sides in the lineup. The trick is matching the roasting time to the thickness of the spears so the tips brown while the stalks stay tender instead of shriveling.

Prep time: 10 minutes

Cook time: 10 to 15 minutes

Yield: About 8 side-dish servings

Equipment: Large rimmed sheet pan

Ingredients

• 2 pounds asparagus, tough ends trimmed
• 2 tablespoons olive oil
• 2 garlic cloves, finely minced or grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup finely grated Parmesan cheese
• 1 teaspoon finely grated lemon zest, optional

How to Make It

1. Heat the oven to 425°F and place a rack in the upper-middle position.
2. Pat the asparagus dry, then spread it on a large rimmed sheet pan.
3. Toss with olive oil, garlic, salt, and pepper until the spears are evenly coated.
4. Arrange the asparagus in a single layer with the spears mostly parallel so they roast evenly.
5. Roast thin spears for about 8 to 10 minutes and medium-to-thick spears for about 11 to 14 minutes, checking early. The stalks should be tender when pierced but still hold their shape.
6. Sprinkle Parmesan over the asparagus during the final 2 to 3 minutes of roasting.
7. Add lemon zest if using and serve right away.

Make-ahead tip: Trim the asparagus one day ahead and refrigerate it wrapped in a slightly damp paper towel inside a container or bag. Roast it just before serving; cooked asparagus loses its best texture when held too long.

Allergen/substitution note: This recipe contains dairy. If you avoid dairy, use a suitable non-dairy grated topping; browning and flavor will differ.

9. Herb-Roasted Radishes

Herb-roasted radishes turn mellow and savory in a hot oven, especially when their cut sides have direct contact with the pan. They work well as a roasted vegetable side, but the goal is not to pretend they taste exactly like potatoes.

Prep time: 10 minutes

Cook time: 30 to 35 minutes

Yield: About 8 side-dish servings

Equipment: Large rimmed sheet pan

Ingredients

• 2 pounds radishes, trimmed and halved
• 2 tablespoons olive oil or melted butter
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, optional

How to Make It

1. Heat the oven to 425°F.
2. Pat the radishes dry, especially if they were washed just before cooking.
3. Toss them with olive oil, garlic, thyme, rosemary, salt, and pepper.
4. Arrange the radishes cut-side down on a large rimmed sheet pan, leaving space between pieces.
5. Roast for 20 minutes without moving them so the cut surfaces can brown.
6. Turn the radishes and roast for another 10 to 15 minutes until fork-tender with golden edges.
7. Toss with parsley if using and serve warm.

Make-ahead tip: Trim and halve the radishes up to one day ahead. For the best texture, roast them shortly before serving. If reheating, use a hot oven or skillet rather than steaming them.

Allergen/substitution note: If you avoid dairy, use olive oil instead of butter.

10. Parmesan Roasted Cauliflower

Parmesan roasted cauliflower gives you a simpler cauliflower option after the richer casseroles in Section 1. High heat, dry florets, and enough room on the sheet pan create browned edges instead of soft steamed cauliflower.

Prep time: 10 minutes

Cook time: 30 minutes

Yield: About 8 side-dish servings

Equipment: Large rimmed sheet pan

Ingredients

• 2 pounds cauliflower florets, cut into similar-size pieces
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme or Italian seasoning
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, optional

How to Make It

1. Heat the oven to 425°F. If your florets were recently washed, dry them thoroughly before seasoning.
2. Toss the cauliflower with olive oil, garlic powder, thyme, salt, and pepper until evenly coated.
3. Spread the florets across a large rimmed sheet pan in one layer. Use two pans if necessary rather than crowding them.
4. Roast for 18 minutes, then turn the florets so new surfaces touch the pan.
5. Sprinkle Parmesan evenly over the cauliflower and return the pan to the oven.
6. Roast for another 8 to 12 minutes until the cauliflower is tender and the Parmesan is browned in spots.
7. Sprinkle with parsley if using and serve while the edges are still crisp.

Make-ahead tip: Cut the cauliflower one day ahead and refrigerate it dry. For best texture, roast near serving time. Leftovers can be reheated on a sheet pan in a hot oven to restore some of the browned edges.

Allergen/substitution note: This recipe contains dairy. If you avoid dairy, use a suitable non-dairy grated topping; the final texture will differ.

Picture This

A colorful Thanksgiving spread with caramelized Brussels sprouts scattered with bacon, glossy garlic-butter green beans topped with toasted almonds, bright asparagus under a light Parmesan crust, golden herb-roasted radishes, and browned cauliflower filling serving platters around the richer casseroles. The table has contrast now—crisp edges, fresh greens, roasted vegetables, and enough color to keep the meal from looking like one long row of beige dishes.

Creamy & Comforting Keto Thanksgiving Side Dishes

Creamy and comforting keto Thanksgiving side dishes round out the table with scoopable, rich dishes that contrast with the roasted vegetables. These five recipes focus on moisture control and defined amounts of cheese, cream, and bacon so the finished sides stay creamy without becoming watery or heavy.

11. Creamed Spinach

Creamed spinach works best when as much water as possible is removed before the spinach ever reaches the sauce. Starting with thawed frozen spinach makes that moisture control predictable and lets you build a thick, savory side that can be prepared ahead.

Prep time: 15 minutes

Cook time: 15 minutes

Yield: About 8 side-dish servings

Equipment: Colander, clean kitchen towel or cheesecloth, large skillet

Ingredients

• 24 ounces frozen chopped spinach, thawed
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 4 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1/2 cup finely grated Parmesan cheese
• 1/4 teaspoon ground nutmeg, optional
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

How to Make It

1. Place the thawed spinach in a colander and press out as much liquid as possible.
2. Transfer the spinach to a clean kitchen towel or cheesecloth and squeeze again until it feels quite dry. This is the most important step for preventing watery creamed spinach.
3. Melt the butter in a large skillet over medium-low heat. Add the garlic and cook for about 30 seconds.
4. Add the cream cheese and heavy cream. Stir until the cream cheese melts into a smooth sauce.
5. Add the spinach and break it apart with a spoon so the sauce coats it evenly.
6. Stir in Parmesan, nutmeg if using, salt, and pepper. Cook for 3 to 5 minutes, stirring often, until thick and creamy.
7. Taste for seasoning and serve hot.

Make-ahead tip: Prepare the creamed spinach up to one day ahead, cover, and refrigerate. Reheat gently in a skillet or covered baking dish, stirring occasionally so the sauce stays smooth.

Allergen/substitution note: This recipe contains dairy. If you avoid dairy, use suitable non-dairy alternatives for the cream cheese, cream, Parmesan, and butter; flavor and thickness will vary by product.

Food-safety note: Refrigerate this dairy-heavy side within 2 hours. For refrigerated leftovers, USDA FSIS guidance recommends reheating to 165°F.

12. Broccoli Cheese Casserole

Broccoli cheese casserole gives you a familiar baked side without relying on a flour-thickened sauce. Blanching the broccoli briefly and drying it well keeps the florets tender while preventing excess water from thinning the cheese mixture.

Prep time: 20 minutes

Cook time: 30 minutes

Yield: About 8 side-dish servings

Equipment: Large pot, colander, large mixing bowl, 9 × 13-inch casserole dish

Ingredients

• 2 pounds broccoli florets, cut into similar-size pieces
• 6 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup finely grated Parmesan cheese, divided
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon melted unsalted butter

How to Make It

1. Heat the oven to 375°F. Lightly butter a 9 × 13-inch casserole dish.
2. Bring a large pot of salted water to a boil. Add the broccoli and cook for 2 to 3 minutes, just until bright green and beginning to soften.
3. Drain thoroughly and spread the broccoli on a clean towel or sheet pan for several minutes so surface moisture can escape.
4. In a large bowl, stir together cream cheese, sour cream, heavy cream, 1 cup cheddar, 1/4 cup Parmesan, Dijon, garlic powder, salt, and pepper.
5. Fold in the broccoli until the florets are evenly coated, then transfer to the casserole dish.
6. Mix the remaining 1/2 cup cheddar and 1/4 cup Parmesan with the melted butter and scatter the mixture over the top.
7. Bake for 20 to 25 minutes until the edges are bubbling and the top is lightly browned.
8. Let the casserole stand for about 5 minutes before serving so the sauce can settle around the broccoli.

Make-ahead tip: Blanch and dry the broccoli and mix the sauce one day ahead. Store them separately, then combine and bake before serving for the best texture. You can also assemble the full casserole ahead, but it may need extra oven time from cold.

Allergen/substitution note: This recipe contains dairy. Use cheeses and cream products that fit your household’s ingredient needs.

Food-safety note: A chilled make-ahead casserole or refrigerated leftovers should be reheated thoroughly. USDA FSIS lists 165°F for casseroles and leftovers.

13. Zucchini Gratin

Zucchini gratin needs one extra step before baking: drawing out and removing some of the vegetable’s water. Salting and drying the slices first helps the cream-and-cheese sauce stay around the zucchini instead of collecting as liquid in the bottom of the dish.

Prep time: 25 minutes, including draining time

Cook time: 35 minutes

Yield: About 8 side-dish servings

Equipment: Colander, clean towels, saucepan, 2 1/2- to 3-quart baking dish

Ingredients

• 2 1/2 pounds zucchini, sliced into 1/4-inch rounds
• 1 teaspoon kosher salt for draining, plus 1/4 teaspoon for the sauce
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 3/4 cup heavy cream
• 3 ounces cream cheese, softened
• 1 cup shredded Gruyère or Swiss cheese
• 1/2 cup finely grated Parmesan cheese, divided
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves

How to Make It

1. Place the zucchini in a colander, toss with 1 teaspoon kosher salt, and let it stand for 15 minutes.
2. Spread the slices on clean towels and blot firmly to remove released moisture.
3. Heat the oven to 375°F. Lightly butter a 2 1/2- to 3-quart baking dish.
4. Melt 2 tablespoons butter in a saucepan over medium-low heat. Add garlic and cook for about 30 seconds.
5. Stir in heavy cream, cream cheese, the remaining 1/4 teaspoon salt, pepper, and thyme. Whisk until smooth, then remove from the heat and stir in the Gruyère plus 1/4 cup Parmesan.
6. Arrange the dried zucchini in overlapping layers in the baking dish, pouring a little sauce between the layers as you go.
7. Sprinkle the remaining 1/4 cup Parmesan over the top.
8. Bake for 25 to 30 minutes until bubbling around the edges and browned on top. Let stand for 5 to 10 minutes before serving.

Make-ahead tip: Slice, salt, drain, and dry the zucchini several hours ahead and refrigerate it. For the best consistency, assemble the gratin closer to baking time rather than letting raw zucchini sit overnight in the sauce.

Allergen/substitution note: This recipe contains dairy. Swiss or another good-melting cheese can replace Gruyère, though the flavor will change.

Food-safety note: Refrigerate leftovers within 2 hours. Reheat refrigerated portions thoroughly; USDA FSIS recommends 165°F for leftovers.

14. Creamy Turnip Mash

Creamy turnip mash gives you a warm, spoonable root-vegetable side without claiming to be an exact stand-in for mashed potatoes. Turnips become milder as they cook, and a thorough drain plus a short steam-dry step keeps the final mash from becoming loose.

Prep time: 15 minutes

Cook time: 25 minutes

Yield: About 8 side-dish servings

Equipment: Large pot, colander, potato masher or food processor

Ingredients

• 2 1/2 pounds turnips, peeled and cut into 1-inch cubes
• 4 tablespoons unsalted butter
• 3 ounces cream cheese, softened
• 2 to 4 tablespoons heavy cream, as needed
• 1 garlic clove, finely grated or minced, optional
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped chives or parsley, optional

How to Make It

1. Place the turnips in a large pot, cover with cold water, and add a generous pinch of salt.
2. Bring to a boil, then reduce to a steady simmer and cook for 15 to 20 minutes until the cubes are very tender when pierced with a fork.
3. Drain thoroughly, then return the turnips to the warm, empty pot over low heat for 2 to 3 minutes. Stir gently so excess moisture can evaporate.
4. Add butter, cream cheese, garlic if using, salt, and pepper.
5. Mash until smooth, or transfer to a food processor for a finer texture.
6. Add heavy cream 1 tablespoon at a time only as needed to reach the texture you want.
7. Taste for seasoning, transfer to a warm bowl, and garnish with chives or parsley if using.

Make-ahead tip: Prepare up to one day ahead and refrigerate covered. Reheat gently in a covered baking dish or saucepan, adding a small spoonful of butter or cream only if the mash needs loosening.

Allergen/substitution note: This recipe contains dairy. If you avoid dairy, use suitable non-dairy butter, cream-cheese, and cream alternatives; texture and flavor will vary.

Food-safety note: Refrigerate prepared mash within 2 hours and reheat refrigerated leftovers to 165°F according to USDA FSIS guidance.

15. Bacon & Cheddar Roasted Cabbage

Bacon and cheddar roasted cabbage finishes the list with a side that has browned edges, melted cheese, and crisp bacon without turning into another cream-based casserole. Keeping the cabbage core attached helps the wedges stay together while roasting.

Prep time: 15 minutes

Cook time: 40 minutes

Yield: 8 side-dish servings

Equipment: Large rimmed sheet pan, skillet or pan for bacon

Ingredients

• 1 large green cabbage, about 2 1/2 to 3 pounds
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 6 slices bacon
• 1 cup shredded sharp cheddar cheese
• 2 green onions, thinly sliced, optional

How to Make It

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment if desired for easier cleanup.
2. Cook the bacon until crisp. Drain on paper towels, cool slightly, and chop.
3. Remove any damaged outer cabbage leaves, then cut the cabbage through the core into 8 thick wedges. Leave enough core attached to help each wedge hold together.
4. Arrange the wedges on the sheet pan. Brush or drizzle with olive oil and season with salt, pepper, and garlic powder.
5. Roast for 20 minutes, then carefully turn each wedge with a wide spatula or tongs.
6. Roast for another 12 to 15 minutes until the cabbage is tender and deeply browned at the edges.
7. Sprinkle the cheddar and chopped bacon over the cabbage. Return to the oven for 3 to 5 minutes, just until the cheese melts.
8. Add sliced green onion if using and serve while the edges are still browned.

Make-ahead tip: Cut the cabbage wedges and cook the bacon earlier in the day. Roast the cabbage close to serving time so the browned edges stay appealing. If reheating leftovers, use a hot oven or air fryer rather than steaming them.

Allergen/substitution note: This recipe contains dairy. Check bacon ingredients if your household avoids particular sweeteners or flavorings. Omit the cheese or use a suitable alternative if needed.

Food-safety note: Refrigerate the cooked cabbage and bacon side within 2 hours. USDA FSIS recommends reheating leftovers to 165°F.

Picture This

Creamed spinach sits glossy and thick beside a bubbling broccoli cheese casserole, while zucchini gratin has a browned Parmesan top and creamy turnip mash fills a warm serving bowl. Roasted cabbage wedges finish the spread with crisp edges, melted cheddar, and bacon. Together, the sides look generous and holiday-ready without every dish relying on the same texture or cooking method.

Conclusion

Keto Thanksgiving side dishes do not have to mean giving up the parts of the meal people look forward to most. A good holiday spread can still include a savory stuffing-style dish, creamy casseroles, browned vegetables, cheesy gratins, and a warm mash-style side while using lower-carb ingredients in place of the usual bread, potatoes, flour-thickened sauces, and sugary toppings.

You also do not need all 15 dishes on one table. Start with a balanced five-side plan: one stuffing-style side, one casserole, two roasted or skillet vegetables, and one creamy or mash-style dish. From there, choose the recipes that fit your oven space, prep schedule, and guests.

For a complete Thanksgiving menu, pair these sides with our guide, “15 Keto Thanksgiving Recipes for a Low-Carb Holiday”. Save this list now, choose your side-dish lineup, and make a simple prep schedule so Thanksgiving Day is mostly reheating, roasting, and serving instead of starting every dish from scratch.