20 Delicious Low Carb Thanksgiving Recipes for a Healthy Feast

Thanksgiving is all about indulgence, but who says it can’t be healthy too? Dive into our roundup of 20 Delicious Low Carb Thanksgiving Recipes that promise all the flavor without the guilt. From savory mains to sweet treats, these dishes are sure to keep your feast both festive and figure-friendly. Ready to redefine your holiday table? Let’s get cooking!

Roasted Brussels Sprouts with Bacon

Transform humble Brussels sprouts into a show-stopping side with the magic of crispy bacon and a hint of maple sweetness.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Scatter 4 slices chopped bacon over the top.
4. Roast for 20 minutes, then drizzle with 2 tablespoons maple syrup and stir everything together. Continue roasting for another 10-15 minutes until the Brussels sprouts are caramelized and the bacon is crispy.

The combination of smoky bacon and sweet maple syrup turns these roasted Brussels sprouts into a dish that’s irresistibly savory with just the right touch of sweetness.

Tip: For extra crispiness, make sure the Brussels sprouts and bacon aren’t overcrowded on the baking sheet.

Cauliflower Mash with Garlic and Chives

Looking for a creamy, comforting side that’s lighter than traditional mashed potatoes? This Cauliflower Mash with Garlic and Chives is your answer, offering a deliciously smooth texture and a flavor that’s anything but bland.

Ingredients

• 1 large head cauliflower, cut into florets
• 3 cloves garlic, minced
• 3 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh chives, finely chopped

Instructions

1. Bring a large pot of water to a boil. Add the cauliflower florets and cook for 10 minutes, or until very tender. Drain well.
2. In a small skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
3. Transfer the drained cauliflower to a food processor. Add the garlic butter, heavy cream, salt, and black pepper. Process until smooth and creamy, about 1 minute.
4. Stir in the chopped chives by hand for a fresh, oniony bite.

The secret to this mash’s velvety texture? Processing the cauliflower while it’s still warm, which helps achieve that perfect, lump-free consistency.

Tip: For an extra layer of flavor, roast the garlic before adding it to the mash. It deepens the taste beautifully without overpowering the dish.

Low Carb Green Bean Casserole

This Low Carb Green Bean Casserole is a creamy, crunchy twist on the classic, perfect for those looking to enjoy comfort food without the carbs.

Ingredients

• 1 lb fresh green beans, trimmed and halved
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup almond flour
• 2 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Steam the green beans for 5 minutes until bright green but still crisp, then spread them in the dish.
3. In a bowl, whisk together the heavy cream, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Pour over the green beans.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. In a small bowl, mix the almond flour with the melted butter until crumbly, then sprinkle over the casserole.
6. Bake for 20 minutes until the top is golden and the sauce is bubbly.

The almond flour topping gives this casserole a delightful crunch that contrasts beautifully with the creamy, cheesy sauce.

Tip: For an extra flavor boost, try adding a pinch of smoked paprika to the almond flour topping before baking.

Pumpkin Soup with Coconut Milk

Warm up your autumn evenings with this creamy Pumpkin Soup with Coconut Milk, a velvety blend that’s as comforting as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons maple syrup

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the pumpkin puree, coconut milk, and vegetable broth, bringing the mixture to a simmer.
3. Add the ground cinnamon, ground nutmeg, salt, and black pepper, stirring to combine. Let the soup simmer for 20 minutes, allowing the flavors to meld.
4. Blend the soup until smooth using an immersion blender or in batches with a regular blender.
5. Stir in the maple syrup, then taste and adjust seasoning if necessary.

The coconut milk adds a luxurious creaminess to this soup, while the maple syrup brings a subtle sweetness that perfectly balances the earthy pumpkin and warm spices.

Tip: For an extra touch of elegance, garnish each bowl with a drizzle of coconut milk and a sprinkle of cinnamon before serving.

Stuffed Mushrooms with Cream Cheese and Spinach

These Stuffed Mushrooms with Cream Cheese and Spinach are the perfect bite-sized appetizer that’s sure to impress at any gathering, blending creamy, savory flavors in every bite.

Ingredients

• 24 large white mushrooms, stems removed
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 5 ounces fresh spinach, chopped
• 8 ounces cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F. Lightly grease a baking sheet with olive oil.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup chopped onion and 2 cloves minced garlic, sautéing until soft, about 3 minutes.
3. Stir in 5 ounces chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
4. In a bowl, mix 8 ounces softened cream cheese, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper with the spinach mixture until well combined.
5. Spoon the filling into the mushroom caps, mounding slightly. Arrange on the prepared baking sheet.
6. Bake for 20 minutes, or until the mushrooms are tender and the filling is lightly golden.

The combination of creamy cheese and earthy spinach stuffed into tender mushrooms creates a delightful contrast in textures and flavors, making these a standout dish.

Tip: For an extra crunch, sprinkle the tops with breadcrumbs before baking.

Zucchini Noodle Salad with Avocado Dressing

This Zucchini Noodle Salad with Avocado Dressing is a refreshing, nutrient-packed dish that’s as easy to make as it is delicious, perfect for those busy weeknights when you want something light yet satisfying.

Ingredients

• 2 medium zucchinis, spiralized
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cherry tomatoes, halved
• 2 tbsp fresh basil, chopped

Instructions

1. In a blender, combine the avocado, olive oil, lemon juice, minced garlic, salt, and black pepper. Blend until smooth to create the dressing.
2. In a large bowl, toss the spiralized zucchini noodles with the avocado dressing until evenly coated.
3. Add the cherry tomatoes and chopped basil to the bowl, gently tossing to combine.
4. Serve immediately, or let it sit in the fridge for 10 minutes to allow the flavors to meld together.

The creamy avocado dressing clings beautifully to the zucchini noodles, offering a rich texture and vibrant flavor that’s surprisingly light. It’s a dish that proves healthy eating doesn’t have to be boring.

Tip: For an extra crunch, sprinkle some toasted pine nuts or sunflower seeds on top before serving.

Baked Salmon with Lemon Butter Sauce

Nothing says ‘elegant yet easy’ like a perfectly baked salmon with a zesty lemon butter sauce. It’s a dish that’s sure to impress with minimal effort.

Ingredients

• 4 salmon fillets (6 oz each)
• 1/4 cup unsalted butter, melted
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet, skin-side down.
3. In a small bowl, whisk together the melted butter, fresh lemon juice, lemon zest, minced garlic, salt, and black pepper.
4. Pour the lemon butter sauce evenly over the salmon fillets.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
6. Sprinkle with chopped fresh parsley before serving.

The magic of this recipe lies in the lemon butter sauce, which infuses the salmon with bright, tangy flavors while keeping it incredibly moist. It’s a simple yet sophisticated dish that’s perfect for both weeknight dinners and special occasions.

Tip: For an extra burst of flavor, let the salmon marinate in the lemon butter sauce for 15 minutes before baking.

Turkey Meatballs with Marinara Sauce

These Turkey Meatballs with Marinara Sauce are a lighter twist on the classic, packed with flavor and perfect for a cozy family dinner.

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cups marinara sauce
• Fresh basil leaves for garnish

Instructions

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, dried oregano, salt, and black pepper. Mix until just combined.
2. Shape the mixture into 1-inch meatballs, ensuring they’re compact but not overworked.
3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
4. Pour marinara sauce over the meatballs, reduce heat to low, and simmer for 10 minutes to let the flavors meld.
5. Garnish with fresh basil leaves before serving.

The secret to these meatballs’ tenderness? A gentle mix and not overpacking them, ensuring they stay juicy and flavorful.

Tip: For an extra flavor boost, toast the breadcrumbs lightly before adding them to the mixture.

Cheesy Cauliflower Bread Rolls

These Cheesy Cauliflower Bread Rolls are a game-changer for anyone looking for a low-carb alternative that doesn’t skimp on flavor or texture. Perfect for your next family dinner or as a savory snack!

Ingredients

• 4 cups riced cauliflower
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the riced cauliflower, mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, salt, and black pepper. Mix until well combined.
3. Divide the mixture into 8 equal portions on the prepared baking sheet. Shape each portion into a small roll.
4. Brush the tops of the rolls with olive oil for a golden finish.
5. Bake for 25 minutes, or until the rolls are golden and firm to the touch.

The magic of these rolls lies in their crispy exterior and soft, cheesy center, making them irresistible to both kids and adults alike.

Tip: For an extra flavor boost, sprinkle some dried oregano or basil on top before baking.

Spaghetti Squash with Pesto and Cherry Tomatoes

Transform your spaghetti squash into a vibrant, pesto-packed dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
2. Place the squash halves cut-side down on a baking sheet. Bake for 25-30 minutes, or until the flesh is tender and easily shreds into strands with a fork.
3. Let the squash cool slightly, then use a fork to scrape the flesh into strands. Transfer to a large bowl and toss with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and the pesto until well coated.
4. Gently fold in the cherry tomatoes and sprinkle with Parmesan cheese before serving.

The magic of this dish lies in the contrast between the warm, nutty squash and the fresh, herby pesto, with bursts of sweetness from the tomatoes.

Tip: For an extra flavor boost, toast the spaghetti squash seeds with a bit of olive oil and salt for a crunchy garnish.

Low Carb Stuffing with Almond Flour

This Low Carb Stuffing with Almond Flour is a game-changer for your holiday table, offering all the cozy flavors of traditional stuffing without the carbs.

Ingredients

• 4 cups almond flour
• 1/2 cup unsalted butter, melted
• 2 large eggs, beaten
• 1 tbsp poultry seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup celery, finely diced
• 1 cup onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 350°F and grease a baking dish with butter or cooking spray.
2. In a large bowl, mix together the almond flour, melted butter, beaten eggs, poultry seasoning, salt, and black pepper until well combined.
3. Stir in the celery, onion, and garlic until evenly distributed throughout the mixture.
4. Gradually add the chicken broth, stirring until the mixture is moist but not soggy.
5. Transfer the mixture to the prepared baking dish and spread it out evenly.
6. Bake for 30-35 minutes, or until the top is golden and crispy.

The almond flour gives this stuffing a wonderfully nutty flavor and a texture that’s surprisingly close to the real deal, making it a standout dish that everyone can enjoy.

Tip: For an extra flavor boost, try adding a handful of chopped fresh herbs like sage or thyme before baking.

Roasted Turkey with Herb Butter

Nothing says home like the aroma of a Roasted Turkey with Herb Butter wafting through the kitchen. This recipe ensures a juicy, flavorful bird with a golden, herb-infused crust that’s sure to impress.

Ingredients

• 1 whole turkey (12-14 lbs)
• 1 cup unsalted butter, softened
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 2 tbsp chopped fresh sage
• 1 tbsp salt
• 1 tsp black pepper
• 1 lemon, zested and juiced
• 4 cloves garlic, minced

Instructions

1. Preheat your oven to 325°F. Rinse the turkey inside and out, then pat dry with paper towels.
2. In a bowl, mix 1 cup unsalted butter, 2 tbsp rosemary, 2 tbsp thyme, 2 tbsp sage, 1 tbsp salt, 1 tsp black pepper, lemon zest and juice, and 4 cloves minced garlic until well combined.
3. Gently loosen the skin over the turkey breast and thighs. Spread half of the herb butter under the skin, then rub the rest all over the outside of the turkey.
4. Place the turkey on a rack in a roasting pan. Roast for about 3 to 3.5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
5. Let the turkey rest for 20 minutes before carving. This allows the juices to redistribute, ensuring every slice is moist and flavorful.

The magic of this recipe lies in the herb butter under the skin, which bastes the turkey from within, creating an unbeatable flavor and tenderness.

Tip: For an extra crispy skin, increase the oven temperature to 425°F for the last 15 minutes of roasting.

Creamy Garlic Parmesan Radishes

Transform humble radishes into a creamy, garlicky side dish that’s sure to surprise and delight with its rich flavors and tender texture.

Ingredients

• 1 pound radishes, trimmed and halved
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. In a large skillet over medium heat, melt the 2 tablespoons of unsalted butter. Add the radishes and cook, stirring occasionally, for about 5 minutes until they start to soften.
2. Add the 3 cloves of minced garlic to the skillet and cook for 1 minute until fragrant.
3. Pour in the 1/2 cup of heavy cream and bring to a simmer. Reduce the heat to low and let it cook for 10 minutes, stirring occasionally, until the radishes are tender and the cream has thickened slightly.
4. Stir in the 1/4 cup of grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for another 2 minutes until the cheese is melted and the sauce is creamy.
5. Garnish with the 1 tablespoon of chopped fresh parsley before serving.

The magic of this dish lies in how the radishes soften into a buttery tenderness, perfectly complemented by the sharpness of Parmesan and the warmth of garlic.

Tip: For an extra layer of flavor, try adding a pinch of red pepper flakes with the garlic.

Bacon Wrapped Asparagus

Elevate your side dish game with this irresistible Bacon Wrapped Asparagus, where crispy bacon meets tender asparagus for a perfect bite every time.

Ingredients

• 1 pound fresh asparagus, trimmed
• 8 slices bacon
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until evenly coated.
3. Divide the asparagus into 8 equal bundles. Wrap each bundle with a slice of bacon, starting at the bottom and spiraling upwards.
4. Place the bacon-wrapped asparagus bundles on the prepared baking sheet, seam side down.
5. Bake for 20-25 minutes, or until the bacon is crispy and the asparagus is tender.

The magic of this recipe lies in the contrast between the smoky, crispy bacon and the bright, tender asparagus, making it a standout side that’s as beautiful as it is tasty.

Tip: For extra crispiness, broil the bundles for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Pumpkin Cheesecake with Almond Crust

This Pumpkin Cheesecake with Almond Crust is a dreamy dessert that combines the creamy richness of cheesecake with the warm, spiced flavor of pumpkin, all nestled in a crunchy almond crust.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup granulated sugar
• 1/4 cup melted unsalted butter
• 1/8 tsp salt
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

Instructions

1. Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups almond flour, 1/4 cup granulated sugar, 1/4 cup melted unsalted butter, and 1/8 tsp salt until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
2. Bake the crust for 10 minutes, then let it cool slightly.
3. In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar until smooth. Add the pumpkin puree, eggs, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground ginger, mixing until well combined.
4. Pour the filling over the crust and smooth the top. Bake for 45 minutes, or until the center is just set.
5. Turn off the oven and let the cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours before serving.

The almond crust adds a delightful nuttiness that perfectly complements the spiced pumpkin filling, making this cheesecake a standout dessert.

Tip: For an extra smooth filling, make sure all your ingredients are at room temperature before mixing.

Chocolate Avocado Mousse

This Chocolate Avocado Mousse is a dreamy, guilt-free dessert that’s as easy to make as it is delicious. Perfect for when you’re craving something sweet but want to keep it healthy.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup almond milk
• A pinch of salt

Instructions

1. In a food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, almond milk, and a pinch of salt.
2. Blend until the mixture is completely smooth, scraping down the sides as needed. This should take about 2 minutes.
3. Divide the mousse into serving dishes and refrigerate for at least 30 minutes before serving to allow it to set.

The magic of this mousse lies in its velvety texture and rich chocolate flavor, all without a bit of dairy. It’s a testament to how avocados can transform into something unexpectedly decadent.

Tip: For an extra touch of elegance, top with fresh berries or a sprinkle of cocoa powder before serving.

Cranberry Sauce with Stevia

This Cranberry Sauce with Stevia is a guilt-free twist on the classic, offering the same tart and sweet flavors without the added sugar. Perfect for those watching their sugar intake but still craving that festive cranberry kick!

Ingredients

• 12 oz fresh cranberries
• 1 cup water
• 1/2 tsp stevia powder
• 1 tsp orange zest
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract

Instructions

1. In a medium saucepan, combine the cranberries and water. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 10 minutes.
3. Remove from heat and stir in the stevia powder, orange zest, cinnamon, and vanilla extract until well combined.
4. Let the sauce cool to room temperature before serving. It will continue to thicken as it cools.

The magic of this recipe lies in the balance of tart cranberries and the natural sweetness of stevia, enhanced by a hint of orange and cinnamon for a complex flavor profile that’s anything but ordinary.

Tip: For a smoother sauce, blend the cooked mixture before adding the stevia and spices, then strain through a fine mesh sieve to remove any skins.

Low Carb Pecan Pie

Who says you can’t enjoy pecan pie on a low-carb diet? This version skips the sugar but keeps all the rich, buttery flavor you crave.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 1 large egg
• 1 cup erythritol
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups pecans, chopped
• 2 tbsp butter, melted

Instructions

1. Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups almond flour, 1/4 cup melted butter, and 1 large egg until a dough forms. Press into a pie dish to form the crust.
2. Bake the crust for 10 minutes, then let it cool slightly.
3. In a saucepan over medium heat, combine 1 cup erythritol, 1/2 cup heavy cream, 1 tsp vanilla extract, and 1/4 tsp salt. Stir until the erythritol dissolves, about 3 minutes.
4. Remove from heat and stir in 2 cups chopped pecans and 2 tbsp melted butter until well coated.
5. Pour the pecan mixture into the crust and bake for 20 minutes, or until the filling is set.

The magic of this pie lies in the erythritol, which caramelizes just like sugar, giving you that classic pecan pie texture without the carbs.

Tip: For an extra crunch, toast the pecans before adding them to the filling.

Roasted Butternut Squash Soup

Nothing says cozy like a bowl of Roasted Butternut Squash Soup, with its creamy texture and sweet, nutty flavors that come alive through roasting.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized at the edges.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Add the roasted butternut squash, vegetable broth, 1/2 tsp cinnamon, and 1/4 tsp nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream if using, and adjust seasoning with salt and pepper to taste.

The secret to this soup’s depth of flavor? Roasting the squash first, which intensifies its natural sweetness and adds a subtle smokiness.

Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.

Keto Gravy with Turkey Drippings

Transform your holiday turkey drippings into a rich, keto-friendly gravy that’s sure to impress without the carbs.

Ingredients

• 1/4 cup turkey drippings
• 1/4 cup unsalted butter
• 1/4 cup almond flour
• 2 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions

1. In a medium saucepan over medium heat, melt the unsalted butter with the turkey drippings.
2. Whisk in the almond flour until smooth, cooking for about 2 minutes to remove the raw flour taste.
3. Gradually add the chicken broth, whisking constantly to prevent lumps.
4. Stir in the salt, black pepper, garlic powder, and onion powder. Bring to a simmer and cook for 5 minutes, or until the gravy thickens to your desired consistency.

This keto gravy stands out with its velvety texture and deep, savory flavors, making it a guilt-free addition to any meal.

Tip: For an extra flavor boost, add a splash of heavy cream at the end for a richer gravy.

Conclusion

We hope this roundup of 20 Delicious Low Carb Thanksgiving Recipes inspires you to create a healthy feast that doesn’t skimp on flavor. Whether you’re hosting or just bringing a dish, these recipes are sure to impress. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next holiday gathering. Happy cooking!

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