15 Keto Thanksgiving Recipes for a Low-Carb Holiday

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Thanksgiving should still feel like Thanksgiving, even when you’re keeping the menu low carb. These keto Thanksgiving recipes bring together 15 practical dishes—from herb-roasted turkey and classic sides to make-ahead casseroles and holiday desserts—so you can build a festive table without relying on the usual bread-heavy or sugar-loaded staples.

You don’t need to make all 15. Pick a main, a few sides, and a dessert that fit your gathering, then use the make-ahead notes throughout the article to keep the day manageable. The goal is a holiday menu that feels familiar, satisfying, and realistic to cook.

What You Might Need

A few dependable kitchen tools can make Thanksgiving prep much easier. You probably already own several of these, so treat this as a planning checklist rather than a shopping list.

• Instant-read meat thermometer — useful for checking turkey doneness without relying on cooking time alone. See the TempPro TP19H on Amazon.
• Roasting pan or rimmed sheet pan
• 9 × 13-inch casserole dish
• Food processor or potato masher for cauliflower
• Large skillet or Dutch oven
• Baking sheets
• Pie dish or square baking pan

Keto Thanksgiving Mains

Keto Thanksgiving mains don’t need to be complicated to feel special. These two turkey options keep the centerpiece familiar while giving you a choice between a classic roast and a faster tenderloin for a smaller gathering.

1. Herb-Butter Roast Turkey Breast

A bone-in turkey breast gives you the traditional roasted-turkey flavor and presentation without committing to a whole bird. Garlic, rosemary, and thyme season the meat simply, while butter helps the skin brown and keeps the surface rich and savory.

Best for: 6–8 servings

Prep time: about 20 minutes

Approximate roast time: 1½–2¼ hours for a 4–6 pound turkey breast at 325°F; use a thermometer rather than time alone to determine doneness.

Total time: about 2¼–3 hours, including resting.

Equipment: shallow roasting pan with rack and an instant-read meat thermometer.

Ingredients

• 1 bone-in, skin-on turkey breast, about 4–5 pounds, fully thawed
• 4 tablespoons unsalted butter, softened
• 3 garlic cloves, finely minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt, or less if the turkey is pre-brined or injected
• ½ teaspoon black pepper
• ½ cup unsalted chicken or turkey broth, optional, for the roasting pan

How to Make It

1. Heat the oven to 325°F. Set a rack inside a shallow roasting pan and pat the turkey breast dry with paper towels.
2. Mix the softened butter, garlic, rosemary, thyme, salt, and pepper. Gently loosen the skin over the breast and spread about half of the herb butter underneath it. Rub the remaining butter over the outside.
3. Place the turkey breast skin-side up on the rack. Add the broth to the bottom of the pan if you want a little extra moisture for the drippings.
4. Roast until a food thermometer inserted into the thickest part of the breast reaches 165°F. For a 4–6 pound breast, USDA roasting guidance gives an approximate range of 1½–2¼ hours at 325°F, but begin checking early because ovens and turkey size vary.
5. Transfer the turkey breast to a cutting board and let it rest for about 20 minutes before carving so the juices can settle.

Make-ahead tip: Mix the herb butter up to 2 days ahead, cover, and refrigerate. Let it soften enough to spread before seasoning the turkey.

Allergen/substitution note: Contains dairy. For a dairy-free version, use olive oil in place of the butter; the skin may brown a little differently.

2. Garlic-Rosemary Turkey Tenderloin

Turkey tenderloin is a good fit when you want a Thanksgiving centerpiece that cooks faster and is easy to slice. A simple garlic-rosemary coating gives it holiday flavor without adding a sugary glaze or complicated marinade.

Best for: 4–6 servings

Prep time: about 10 minutes

Approximate cook time: 30–35 minutes, depending on the size and thickness of the tenderloins.

Total time: about 45–55 minutes, including resting.

Equipment: rimmed baking sheet or small roasting pan and an instant-read meat thermometer.

Ingredients

• 1½ pounds turkey breast tenderloins, usually 2 pieces
• 2 tablespoons olive oil
• 4 garlic cloves, finely minced
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon fresh thyme leaves
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon fresh lemon juice

How to Make It

1. Heat the oven to 350°F and line a rimmed baking sheet or small roasting pan with parchment or foil.
2. Pat the turkey tenderloins dry. Stir together the olive oil, garlic, rosemary, thyme, Dijon mustard, salt, pepper, and lemon juice.
3. Rub the seasoning mixture over all sides of the tenderloins and arrange them with a little space between each piece.
4. Roast for about 30–35 minutes, checking toward the early end of the range. The turkey is ready when a food thermometer inserted into the thickest part reaches 165°F.
5. Rest the tenderloins for 5–10 minutes before slicing across the grain. Spoon any pan juices over the slices just before serving.

Make-ahead tip: Mix the garlic-rosemary seasoning paste up to 2 days ahead and keep it refrigerated. Coat the turkey shortly before roasting.

Food-safety note: USDA FSIS recommends cooking all poultry, including turkey parts, to a safe minimum internal temperature of 165°F as measured with a food thermometer. For turkey breast roasting, USDA also recommends an oven temperature of at least 325°F. Cooking times are estimates, so temperature—not color or the clock—is the reliable doneness check.

Picture This: A warm Thanksgiving platter with golden herb-butter turkey breast on one side and neatly sliced garlic-rosemary tenderloin on the other, surrounded by fresh rosemary and thyme as the low-carb side dishes come to the table.

Easy Keto Thanksgiving Appetizers

Easy keto Thanksgiving appetizers should be simple enough to make ahead and easy for guests to enjoy while the main meal finishes. These two familiar options keep the flavors classic without filling the table with bread-based starters.

3. Sausage-Stuffed Mushrooms

Savory mushrooms filled with sausage, cream cheese, Parmesan, herbs, and garlic make a warm bite-sized appetizer that feels right at home on a Thanksgiving table.

Best for: about 16 stuffed mushrooms

Prep time: about 20 minutes

Bake time: about 18–20 minutes

Total time: about 45 minutes, including brief cooling.

Equipment: large skillet and rimmed baking sheet.

Ingredients

• 16 large cremini or white mushrooms
• 8 ounces uncooked pork breakfast sausage
• 4 ounces cream cheese, softened
• ¼ cup finely grated Parmesan cheese
• 1 garlic clove, finely minced
• 2 tablespoons chopped fresh parsley
• ½ teaspoon dried sage
• ¼ teaspoon black pepper
• 1 tablespoon olive oil, if needed for the pan

How to Make It

1. Heat the oven to 375°F. Wipe the mushrooms clean, remove the stems, and finely chop the stems. Arrange the mushroom caps hollow-side up on a lightly greased or parchment-lined baking sheet.

2. Cook the sausage in a skillet over medium heat, breaking it into small crumbles. Add the chopped mushroom stems and garlic during the last few minutes of cooking. Continue until the sausage reaches 160°F and no raw meat remains.

3. Remove the skillet from the heat. Let the mixture cool for a few minutes, then stir in the cream cheese, Parmesan, parsley, sage, and black pepper.

4. Spoon the filling into the mushroom caps, mounding it slightly. Bake for 18–20 minutes, or until the mushrooms are tender and the tops are lightly browned.

5. Let the mushrooms cool for about 5 minutes before transferring them to a serving platter.

Make-ahead tip: Assemble the stuffed mushrooms up to 1 day ahead, cover, and refrigerate. Bake them just before serving; chilled mushrooms may need a few extra minutes in the oven.

Allergen/substitution note: Contains pork and dairy. Use a non-pork sausage that fits your diet if needed, and cook it fully according to its safe-temperature guidance; dairy-free cheese alternatives will change the texture and flavor.

4. Deviled Eggs with Chives

Deviled eggs are naturally portioned, easy to make ahead, and familiar enough for almost any holiday table. Dijon mustard, chives, and a light dusting of paprika keep this version simple and savory.

Best for: 12 deviled egg halves

Prep time: about 25 minutes, plus chilling

Total time: about 45 minutes, plus chilling.

Equipment: medium saucepan, mixing bowl, and spoon or piping bag.

Ingredients

• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar or fresh lemon juice
• ⅛ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 1 tablespoon finely chopped fresh chives, plus more for garnish
• Paprika, for garnish

How to Make It

1. Place the eggs in a saucepan in a single layer and add enough cold water to cover them by at least 1 inch. Cover the pan and bring the water just to a boil. Turn off the heat and let large eggs stand, covered, for 15 minutes.

2. Cool the eggs promptly under cold running water or in an ice bath. Peel, halve lengthwise, and transfer the yolks to a bowl.

3. Mash the yolks with the mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth. Stir in the chopped chives.

4. Spoon or pipe the filling back into the egg-white halves. Garnish with paprika and additional chives.

5. Cover and refrigerate until serving. For the best texture and presentation, make them no more than 1 day ahead.

Allergen/substitution note: Contains eggs, and most mayonnaise also contains egg. Check mayonnaise and mustard labels if you need to avoid additional allergens.

Food-safety note: Keep deviled eggs refrigerated at 40°F or below until serving. Do not leave cooked eggs or egg dishes out of refrigeration for more than 2 hours, or more than 1 hour when temperatures are above 90°F.

Picture This: A small holiday platter of golden sausage-stuffed mushrooms beside paprika-dusted deviled eggs finished with bright green chives, ready for guests to snack on while the turkey rests and the sides come out of the oven.

Classic Keto Thanksgiving Sides and Sauces

Classic keto Thanksgiving sides and sauces are where the holiday table really comes together. This section covers stuffing, green bean casserole, mashed cauliflower, roasted Brussels sprouts, creamed spinach, cranberry sauce, and gravy so you get familiar holiday flavors without relying on bread crumbs, canned soup, potatoes, flour, or heavily sweetened sauces.

5. Cauliflower Stuffing with Sausage and Herbs

This cauliflower stuffing keeps the sage-and-thyme flavor of traditional dressing while replacing bread with coarsely chopped cauliflower. Sausage, celery, onion, and broth give it a savory, holiday-style texture without turning it into cauliflower rice.

Best for: about 8 servings

Prep time: about 20 minutes

Cook time: about 30 minutes

Total time: about 50 minutes.

Equipment: food processor and large skillet with lid.

Ingredients

• 1 large head cauliflower, cut into florets, about 6 cups
• 8 ounces uncooked pork breakfast sausage
• 2 tablespoons unsalted butter
• 2 celery stalks, finely diced
• ⅓ cup finely diced yellow onion
• 2 garlic cloves, finely minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• ½ cup unsalted chicken or turkey broth
• 2 tablespoons chopped fresh parsley

How to Make It

1. Working in batches, pulse the cauliflower in a food processor until it is chopped into coarse, pea-size pieces. Stop before it becomes fine cauliflower rice.
2. Cook the sausage in a large skillet over medium heat, breaking it into small crumbles, until it reaches 160°F and no raw meat remains. Transfer it to a plate and leave about 1 tablespoon of the rendered fat in the skillet.
3. Add the butter, celery, and onion to the skillet. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic, sage, thyme, salt, and pepper and cook for about 30 seconds.
4. Add the chopped cauliflower and broth. Stir well, cover, and cook for 8–10 minutes, or until the cauliflower is tender but not mushy.
5. Remove the lid and cook for another 5–7 minutes so excess moisture can evaporate. Stir the cooked sausage back in, fold in the parsley, and taste for seasoning before serving.

Make-ahead tip: Prepare the stuffing up to 1 day ahead, cool it promptly, cover, and refrigerate. Reheat it in a covered skillet or baking dish until hot throughout, uncovering near the end if you want the edges a little drier.

Allergen/substitution note: Contains pork and dairy. Olive oil can replace the butter, and a non-pork sausage can be used if cooked fully according to its safe-temperature guidance.

6. Keto Green Bean Casserole

This green bean casserole skips canned condensed soup and conventional fried onions. Fresh green beans and mushrooms are coated in a creamy garlic-Parmesan sauce, then finished with a simple almond-and-Parmesan topping for crunch.

Best for: about 8 servings

Prep time: about 20 minutes

Bake time: about 20–25 minutes

Total time: about 45–55 minutes, including resting.

Equipment: large pot, large skillet, and 9 × 13-inch baking dish.

Ingredients

• 1½ pounds fresh green beans, trimmed and cut into bite-size pieces
• 2 tablespoons unsalted butter
• 8 ounces cremini or white mushrooms, sliced
• 2 garlic cloves, finely minced
• 1 cup heavy cream
• 2 ounces cream cheese, softened
• ½ cup finely grated Parmesan cheese, divided
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup sliced almonds

How to Make It

1. Heat the oven to 375°F. Bring a large pot of salted water to a boil. Add the green beans and cook for 4–5 minutes, until crisp-tender. Drain well and set aside.
2. Melt the butter in a large skillet over medium heat. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the garlic and cook for 30 seconds.
3. Reduce the heat to medium-low. Stir in the heavy cream, cream cheese, ¼ cup of the Parmesan, Dijon mustard, salt, and pepper. Cook gently until the cream cheese melts and the sauce is smooth and slightly thickened.
4. Fold the green beans into the sauce and transfer everything to a lightly greased 9 × 13-inch baking dish. Mix the sliced almonds with the remaining ¼ cup Parmesan and scatter the topping evenly over the casserole.
5. Bake for 20–25 minutes, until the sauce is bubbling around the edges and the topping is lightly golden. Let the casserole stand for 5–10 minutes before serving.

Make-ahead tip: Assemble the green bean mixture up to 1 day ahead and refrigerate it covered. Keep the almond-Parmesan topping separate and add it just before baking so it stays crisp.

Allergen/substitution note: Contains dairy and almonds. For a nut-free topping, omit the almonds and use the remaining Parmesan alone; a dairy-free version would require a more substantial sauce reformulation.

7. Garlic Mashed Cauliflower

Garlic mashed cauliflower is the creamy, scoopable side that fills the mashed-potato spot on the plate without pretending cauliflower is exactly the same thing. The key is draining and drying the cauliflower well before blending so the finished mash stays thick instead of watery.

Best for: about 6 servings

Prep time: about 10 minutes

Cook time: about 15 minutes

Total time: about 25 minutes.

Equipment: large pot or steamer, small skillet, and food processor.

Ingredients

• 2 pounds cauliflower florets
• 3 tablespoons unsalted butter, divided
• 3 garlic cloves, finely minced
• 3 ounces cream cheese, softened
• ¼ cup finely grated Parmesan cheese
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• 1–3 tablespoons heavy cream, only if needed for texture
• 2 tablespoons chopped fresh chives or parsley, optional, for garnish

How to Make It

1. Steam or boil the cauliflower until very tender, about 10–12 minutes. Drain it thoroughly.
2. Return the drained cauliflower to the warm pot over low heat for 2–3 minutes, stirring gently, to help evaporate excess moisture. Remove from the heat.
3. Melt 1 tablespoon of the butter in a small skillet. Add the garlic and cook over low heat for about 1 minute, just until fragrant; do not let it brown.
4. Transfer the cauliflower to a food processor. Add the garlic butter, remaining 2 tablespoons butter, cream cheese, Parmesan, salt, and pepper. Process until smooth, stopping to scrape down the bowl as needed.
5. If the mash is thicker than you like, blend in heavy cream 1 tablespoon at a time. Taste for seasoning and garnish with chives or parsley before serving.

Make-ahead tip: Make the cauliflower mash up to 1 day ahead, cool and refrigerate it promptly, then reheat gently on the stovetop or in a covered baking dish. Add a small splash of cream only if it needs loosening after reheating.

Allergen/substitution note: Contains dairy. Dairy-free butter and cream-cheese alternatives can be used, but you may need to adjust the added liquid to keep the mash thick.

8. Roasted Brussels Sprouts with Bacon

Roasted Brussels sprouts bring crisp edges and a deep savory flavor to the Thanksgiving plate. Bacon adds richness, while a small splash of apple cider vinegar at the end keeps the dish from feeling too heavy.

Best for: about 6 servings

Prep time: about 15 minutes

Roast time: about 25–30 minutes

Total time: about 40–45 minutes.

Equipment: large rimmed baking sheet.

Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved
• 6 slices bacon, cut into ½-inch pieces
• 1½ tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped pecans, optional
• 1 teaspoon apple cider vinegar

How to Make It

1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment or foil.
2. Spread the bacon pieces on the pan and bake for about 8 minutes, until some fat has rendered but the bacon is not yet crisp.
3. Carefully add the Brussels sprouts to the pan. Drizzle with olive oil, season with salt and pepper, and toss with the bacon and rendered fat. Arrange the sprouts cut-side down where possible.
4. Roast for 18–22 minutes more, stirring once near the end, until the sprouts are browned and tender and the bacon is crisp. Add the pecans during the final 5 minutes if using.
5. Drizzle with the apple cider vinegar, toss gently, and serve warm.

Make-ahead tip: Trim and halve the Brussels sprouts up to 2 days ahead and refrigerate them in a covered container. For the best texture, roast the dish shortly before serving rather than reheating fully cooked sprouts.

Allergen/substitution note: Pecans are optional; omit them for a nut-free version. For pork-free menus, use a bacon alternative that fits your diet.

9. Creamed Spinach

Creamed spinach adds a silky green vegetable to the menu without taking much oven space. Garlic, cream cheese, Parmesan, and a little heavy cream make the sauce rich enough for a holiday meal while keeping spinach as the main ingredient.

Best for: about 6 servings

Prep time: about 10 minutes

Cook time: about 15 minutes

Total time: about 25 minutes.

Equipment: large skillet.

Ingredients

• 2 tablespoons unsalted butter
• 2 garlic cloves, finely minced
• 20 ounces frozen chopped spinach, thawed and squeezed very dry
• 4 ounces cream cheese, softened
• ½ cup heavy cream
• ⅓ cup finely grated Parmesan cheese
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper

How to Make It

1. Melt the butter in a large skillet over medium-low heat. Add the garlic and cook for about 30 seconds, just until fragrant.
2. Add the well-drained spinach and cook for 3–4 minutes, stirring often, so any remaining moisture can evaporate.
3. Stir in the cream cheese and heavy cream. Cook gently until the cream cheese melts and coats the spinach.
4. Add the Parmesan, nutmeg, salt, and pepper. Continue cooking for 3–5 minutes, stirring, until the mixture is creamy and thick enough to hold on a spoon.
5. Taste and adjust the seasoning before serving.

Make-ahead tip: Prepare the creamed spinach up to 1 day ahead, cool and refrigerate it promptly, then reheat gently over low heat. Add a tablespoon or two of cream if it thickens too much in the refrigerator.

Allergen/substitution note: Contains dairy. Dairy-free cream-cheese and cream alternatives may work, but the finished thickness and flavor will vary.

10. Low-Carb Cranberry Sauce

Cranberry sauce gives the plate the bright, tart contrast that cuts through turkey, gravy, and creamy sides. This version uses whole cranberries, orange zest, warm spice, and allulose instead of a large amount of added sugar.

Best for: about 8 servings, roughly ¼ cup each

Prep time: about 5 minutes

Cook time: about 12–15 minutes, plus cooling

Total time: about 20 minutes, plus cooling and chilling.

Equipment: medium saucepan.

Ingredients

• 12 ounces fresh or frozen cranberries
• ½ cup water
• ¾ cup powdered monk-fruit/allulose baking blend that measures 1:1 like sugar
• 1 teaspoon finely grated orange zest
• ½ teaspoon ground cinnamon
• Pinch of kosher salt
• ½ teaspoon vanilla extract, optional

How to Make It

1. Add the cranberries, water, monk-fruit/allulose baking blend, orange zest, cinnamon, and salt to a medium saucepan.
2. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer.
3. Cook for 10–12 minutes, stirring occasionally, until most of the cranberries burst and the sauce begins to thicken.
4. Remove from the heat and stir in the vanilla if using. Taste after it cools slightly and adjust the sweetener only if needed.
5. Cool completely, then refrigerate until serving. The sauce will thicken more as it chills.

Make-ahead tip: Cranberry sauce is ideal for advance prep. Make it up to 3 days ahead and keep it covered in the refrigerator.

Substitution note: Sweetener blends vary in sweetness and behavior. Use a monk-fruit/allulose blend that measures 1:1 like sugar as specified, or adjust another sweetener cautiously to taste.

11. Keto Turkey Gravy

Keto turkey gravy keeps the familiar savory finish without using flour or cornstarch. Turkey drippings and broth provide the flavor, while a very small amount of xanthan gum thickens the gravy without making it pasty.

Best for: about 8 servings, roughly ¼ cup each

Prep time: about 5 minutes

Cook time: about 10 minutes

Total time: about 15 minutes.

Equipment: medium saucepan and whisk.

Ingredients

• 2 tablespoons unsalted butter or turkey fat from the roasting pan
• 2 cups turkey or chicken broth, including defatted cooked turkey drippings if available
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• Salt to taste
• ½ teaspoon xanthan gum, divided
• 2 tablespoons heavy cream, optional

How to Make It

1. Melt the butter or turkey fat in a medium saucepan over medium heat. Add the broth and cooked turkey drippings and bring to a gentle simmer.
2. Stir in the onion powder, garlic powder, and black pepper. Simmer for 4–5 minutes so the flavors combine and the liquid reduces slightly.
3. While whisking constantly, sprinkle in ¼ teaspoon of the xanthan gum very slowly over the surface of the simmering liquid. Do not dump it in all at once, or it can clump.
4. Simmer for another 2–3 minutes. The gravy will continue to thicken as it stands. Whisk in the heavy cream if you want a richer finish.
5. Taste before adding salt, especially if the drippings or broth are already seasoned. If the gravy is still too thin after standing for a minute, whisk in the remaining xanthan gum a pinch at a time, stopping as soon as the gravy lightly coats a spoon.

Make-ahead tip: Make the gravy up to 1 day ahead, cover, and refrigerate. Reheat gently while whisking, adding a splash of broth if it becomes thicker than you like.

Allergen/substitution note: For dairy-free gravy, use turkey fat instead of butter and omit the optional heavy cream.

Food-safety note: Keep prepared sides and gravy refrigerated at 40°F or below until reheating or serving, refrigerate leftovers promptly, and reheat leftovers to 165°F. The sausage used in the cauliflower stuffing should reach 160°F before it is combined with the rest of the dish.

Picture This: A Thanksgiving plate layered with savory cauliflower stuffing, creamy green bean casserole, garlic mashed cauliflower, browned Brussels sprouts with bacon, silky creamed spinach, a spoonful of ruby-red cranberry sauce, and warm turkey gravy flowing over sliced turkey.

Make-Ahead Keto Thanksgiving Casseroles

Make-ahead keto Thanksgiving casseroles can take some pressure off the holiday schedule because most of the work happens before guests arrive. These two vegetable-based casseroles can be assembled in advance, refrigerated, and baked when you’re ready to serve them. If you enjoy prepping meals ahead, these 14 keto casseroles you can freeze for later offer more batch-ready ideas for everyday meals.

12. Broccoli Cheese Casserole

Broccoli cheese casserole is a creamy, savory side with tender broccoli, cheddar, cream cheese, and a simple almond-flour topping. It has the cozy feel of a holiday casserole without relying on rice, pasta, or condensed soup.

Best for: about 8 servings

Prep time: about 20 minutes

Bake time: about 25–30 minutes

Total time: about 50–60 minutes, including resting.

Equipment: large pot or steamer, large skillet, and 9 × 13-inch baking dish.

Ingredients

• 2 pounds broccoli florets, cut into bite-size pieces
• 2 tablespoons unsalted butter
• 2 garlic cloves, finely minced
• 6 ounces cream cheese, softened
• ½ cup heavy cream
• 1 cup shredded sharp cheddar cheese, divided
• ½ cup shredded mozzarella cheese
• ¼ cup finely grated Parmesan cheese
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika, optional
• 2 tablespoons almond flour
• 1 tablespoon melted butter

How to Make It

1. Heat the oven to 375°F and lightly grease a 9 × 13-inch baking dish. Steam or boil the broccoli for 3–4 minutes, just until bright green and crisp-tender. Drain very well.

2. Melt the butter in a large skillet over medium-low heat. Add the garlic and cook for about 30 seconds. Stir in the cream cheese and heavy cream until smooth.

3. Add ½ cup of the cheddar, the mozzarella, Parmesan, salt, pepper, and smoked paprika if using. Stir until the cheeses melt into a creamy sauce.

4. Fold in the drained broccoli and transfer the mixture to the baking dish. Sprinkle the remaining ½ cup cheddar over the top. Mix the almond flour with the melted butter and scatter it over the cheese.

5. Bake for 25–30 minutes, until the casserole is bubbling around the edges and lightly golden on top. Let it stand for 5–10 minutes before serving.

Make-ahead tip: Assemble the casserole through Step 3 up to 1 day ahead, cover, and refrigerate. When ready to bake, fold in the broccoli, transfer the mixture to the baking dish, add the cheddar and almond-flour topping, and bake as directed. A chilled casserole may need a few extra minutes in the oven.

Allergen/substitution note: Contains dairy and almonds. For a nut-free version, omit the almond-flour topping and finish with the reserved cheddar alone.

13. Loaded Cauliflower Casserole

Loaded cauliflower casserole brings the familiar flavors of a loaded baked potato—cheddar, bacon, sour cream, and chives—to a creamy cauliflower base. It works especially well on a holiday table because it can be assembled ahead and baked alongside other sides.

Best for: about 8 servings

Prep time: about 20 minutes

Bake time: about 25 minutes

Total time: about 50–55 minutes, including resting.

Equipment: large pot or steamer and 9 × 13-inch baking dish.

Ingredients

• 2 pounds cauliflower florets
• 6 slices bacon, cooked crisp and crumbled, divided
• 4 ounces cream cheese, softened
• ½ cup sour cream
• 2 tablespoons unsalted butter, softened
• 1½ cups shredded sharp cheddar cheese, divided
• ¼ cup finely grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh chives, divided

How to Make It

1. Heat the oven to 375°F and lightly grease a 9 × 13-inch baking dish. Steam or boil the cauliflower until tender, about 8–10 minutes, then drain it very well.

2. Return the drained cauliflower to the warm pot for 2–3 minutes over low heat, stirring gently, so excess moisture can evaporate. Remove from the heat.

3. Add the cream cheese, sour cream, butter, 1 cup of the cheddar, Parmesan, garlic powder, salt, pepper, half of the bacon, and 1 tablespoon of the chives. Fold together until the cauliflower is evenly coated.

4. Transfer the mixture to the baking dish. Top with the remaining ½ cup cheddar and the remaining bacon.

5. Bake for about 25 minutes, until hot and bubbling around the edges. Rest for 5–10 minutes, then finish with the remaining chives before serving.

Make-ahead tip: Assemble the casserole up to 1 day ahead, cover, and refrigerate. For the freshest finish, reserve the final bacon and chives for topping shortly before or after baking.

Allergen/substitution note: Contains dairy and pork. For pork-free menus, omit the bacon or use an alternative that fits your diet; dairy-free substitutions will change the creamy texture.

Picture This: Two bubbling casserole dishes coming out of the oven—one filled with broccoli under a golden cheddar topping, the other creamy cauliflower finished with crisp bacon and bright chives—ready to slide onto the Thanksgiving buffet while the turkey rests.

Keto Thanksgiving Desserts

Keto Thanksgiving desserts can finish the meal with familiar fall flavors without taking over the whole menu. Pumpkin pie brings the classic spiced custard, while pecan pie bars give you a smaller, easy-to-slice option with a buttery nut topping.

14. Keto Pumpkin Pie

This keto pumpkin pie keeps the traditional pumpkin-and-spice flavor but uses an almond-flour crust and a low-carb sweetener. The filling is creamy and lightly spiced, and the pie can be made ahead so dessert is one less thing to manage on Thanksgiving Day.

Best for: 8 slices

Prep time: about 20 minutes

Bake time: about 55–65 minutes total, plus cooling and chilling

Total time: about 3½ hours, including cooling and at least 2 hours of chilling.

Equipment: 9-inch pie dish, mixing bowls, and whisk.

Ingredients

For the almond-flour crust:

• 1½ cups fine almond flour
• 3 tablespoons granular erythritol-based baking sweetener
• ¼ teaspoon kosher salt
• 5 tablespoons unsalted butter, melted

For the pumpkin filling:

• 1 can (15 ounces) pure pumpkin puree, not pumpkin pie filling
• 3 large eggs
• ¾ cup heavy cream
• ⅔ cup granular monk-fruit/allulose baking blend that measures 1:1 like sugar
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla extract

How to Make It

1. Heat the oven to 350°F. Lightly grease a 9-inch pie dish. Stir together the almond flour, sweetener, salt, and melted butter until the mixture resembles damp crumbs. Press it firmly across the bottom and up the sides of the dish.

2. Bake the crust for 10–12 minutes, until the edges are just beginning to turn golden. Remove it from the oven and let it cool for about 10 minutes while you prepare the filling.

3. Whisk the pumpkin puree, eggs, heavy cream, sweetener, cinnamon, ginger, nutmeg, salt, and vanilla until smooth and evenly combined.

4. Pour the filling into the partially baked crust. Bake for 45–55 minutes, until the outer 2 inches are set and the center still has a slight wobble when the dish is gently moved. If the crust edges brown too quickly, shield them loosely with foil.

5. Cool the pie completely on a rack, then refrigerate until fully chilled before slicing. For the cleanest slices, chill for at least 2 hours.

Make-ahead tip: Bake the pie up to 2 days ahead, cover it after it has cooled, and keep it refrigerated. Add any whipped-cream garnish only when serving.

Allergen/substitution note: Contains almonds, eggs, and dairy. A nut-free version would require a different crust rather than a simple one-to-one substitution.

15. Keto Pecan Pie Bars

Keto pecan pie bars deliver the toasted-pecan flavor of pecan pie in a smaller square that is easy to portion for a holiday buffet. An almond-flour shortbread-style base supports a buttery pecan filling without corn syrup or a conventional flour crust.

Best for: 16 small bars

Prep time: about 20 minutes

Bake time: about 30–37 minutes total, plus cooling

Total time: about 2½ hours, including cooling and chilling.

Equipment: 9-inch square metal baking pan, small saucepan, mixing bowl, and whisk.

Ingredients

For the crust:

• 1½ cups fine almond flour
• 3 tablespoons granular erythritol-based baking sweetener
• ¼ teaspoon kosher salt
• 5 tablespoons unsalted butter, melted

For the pecan topping:

• 4 tablespoons unsalted butter
• ¼ cup granular brown erythritol-based baking sweetener + ¼ cup granular allulose
• ¼ cup heavy cream
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• 1½ cups pecan halves or large pieces

How to Make It

1. Heat the oven to 325°F. Line a 9-inch square metal baking pan with parchment, leaving enough overhang to lift the bars out later. Mix the almond flour, sweetener, salt, and melted butter, then press the mixture firmly and evenly into the pan.

2. Bake the crust for 10–12 minutes, until lightly golden around the edges. Set it aside while you make the topping.

3. Melt the butter in a small saucepan over medium-low heat. Stir in the brown erythritol-based sweetener, allulose, and heavy cream and cook gently for 2–3 minutes, just until smooth. Remove from the heat and let the mixture cool until lukewarm, about 10 minutes.

4. Whisk a few tablespoons of the warm butter mixture into the beaten eggs, then slowly whisk the tempered eggs back into the saucepan mixture. Stir in the vanilla, salt, and pecans. Spread the pecan mixture evenly over the warm crust.

5. Bake for 20–25 minutes, until the topping is set around the edges and only slightly soft in the center. Cool completely in the pan, then chill before lifting out and cutting into 16 small bars.

Make-ahead tip: Make the bars up to 2 days ahead and refrigerate them in a covered container. For the cleanest squares, slice them while chilled and let them sit at room temperature briefly before serving.

Allergen/substitution note: Contains almonds, pecans, eggs, and dairy. A nut-free version would require substantial reformulation of both the crust and topping.

Picture This: A Thanksgiving dessert table with a neatly sliced pumpkin pie dusted with cinnamon beside glossy pecan pie bars stacked on a small platter, giving guests two cozy fall-flavored choices after the savory dishes are cleared away.

Conclusion

A low-carb Thanksgiving can still feel generous, traditional, and worth looking forward to. These 15 keto Thanksgiving recipes give you enough variety to build the kind of menu that works for your gathering—whether that means a simple turkey breast with a few favorite sides or a fuller spread with appetizers, casseroles, sauces, and dessert.

Start with the dishes your family already loves, choose the low-carb versions that fit your table, and use the make-ahead tips to spread the work across more than one day. Save or pin this guide while you plan your menu so you can come back to your favorites when Thanksgiving prep begins. For the rest of the week, these 27 easy keto dinners for busy weeknights can help you get back to simple everyday meals.