Mac & cheese, lasagna, pot pie — all keto. Warm Up →
Thanksgiving is the one meal where sides matter more than the main course. I have spent years making sure every dish on my table holds its own against the traditional versions. These 30 recipes cover biscuits, vegetable sides, pies, stuffing, and cranberry sauce. Your guests will not notice a single thing is missing.
Warm biscuits straight from the oven. Sausage cheddar for breakfast, cornbread for the table, and flaky biscuits for soaking up gravy.
Sausage and sharp cheddar baked into coconut flour biscuits. Makes 18, and they reheat well. My family grabs these on Thanksgiving morning before the real cooking even starts.
Five ingredients, under ten minutes, and a corn flavor extract that makes it taste surprisingly close to the real thing. Goes with chili, soup, or right on the holiday plate with butter.
Sharp cheddar and garlic powder mixed into a chaffle batter. Tastes like the Red Lobster biscuit. I make these in the waffle iron for every holiday dinner.
Flaky almond flour biscuits with a thick sausage gravy poured over the top. Psyllium husk and frozen grated butter create the flaky layers. My Thanksgiving morning tradition.
The same flaky biscuit dough from the biscuits and gravy recipe, but served on its own. Six ingredients, twenty minutes, buttery and tender. I keep the butter frozen and grate it in for layers.
Sage and pumpkin folded into a soft biscuit dough. The nutmeg is subtle but it ties the whole flavor together. Autumn in biscuit form.
Real yeast, real rise, real bread texture. Almond flour and oat fiber with active dry yeast, proofed and shaped into rolls. The dinner roll replacement I have been searching for.
Cauliflower gratin, green bean casserole, and brussels sprouts in three different ways. The sides that make the plate.
Cauliflower baked in a heavy cream and cheese sauce until golden and bubbly on top. I squeeze out the moisture from the steamed florets first, which keeps the gratin from getting watery.
Turnips boiled in chicken broth, then mashed with butter and heavy cream. A small piece of russet potato cooks alongside and gets removed before mashing. It absorbs the starchy flavor without adding carbs.
Homemade cream of mushroom from scratch, no canned anything. Fresh green beans blanched and tossed in the sauce, then topped with crispy fried onions coated in pork panko.
Brussels sprouts roasted on a sheet pan with crispy bacon, asparagus, and walnuts. A homemade balsamic Dijon dressing gets tossed over everything at the end. The side that converts sprouts skeptics.
Pan-fried brussels sprouts baked in a rich sauce made from sharp cheddar and gruyere, then topped with crumbled bacon. Impossible to stop eating once you start.
Mashed cauliflower loaded with cream cheese, parmesan, crumbled bacon, green onions, and sour cream, then baked twice until the top gets crusty. Like a loaded baked potato without the potato.
Brussels sprouts roasted with dried cranberries, pecans, and a drizzle of sugar-free maple syrup. Sweet and savory together. The color alone makes your Thanksgiving plate look festive.
Pumpkin pie is required. Pecan pie is a close second. I included both, plus quick mug cake and cookie versions for when I want the flavor without making a whole pie.
The pie that anchors my Thanksgiving dessert table. Almond flour and coconut flour crust, classic pumpkin filling with warm spices. I chill the butter and use a touch of rice vinegar for a flakier crust.
Spongy pumpkin cake rolled around a buttery cream cheese filling. No rolling in a towel, no cracking. Brown sugar substitute gives it deep caramel notes. A showstopper that people ask about for weeks.
The companion to pumpkin pie on my holiday table. Buttery almond flour crust filled with toasted pecans in a rich, sugar-free filling. Sweet, salty, and gone in minutes.
Cauliflower rice and pumpkin puree blended together with brown sugar substitute and cinnamon, then topped with a buttery pecan streusel. All the Thanksgiving nostalgia, none of the sugar crash.
Pecan pie flavor in a mug cake, ready in three minutes flat. Maple pecan syrup and almond flour make it taste like a warm slice of pie. When I want dessert without baking a whole pie.
Pie crust cookie dough punched into shapes, filled with a gooey pecan pie filling, and baked. An optional chocolate drizzle on top. I bake a batch for the cookie plate every year.
Pecan pie baked in a muffin tin. Each one has a gooey center made with brown sugar substitute and chopped pecans. Ready in 22 minutes. Works for breakfast or dessert.
Two stuffing recipes and two cranberry sauces. Plus a turkey soup for the day after.
An easy keto cornbread baked first, then cubed and mixed with bacon, herbs, and onion. Corn flavor extract in the bread is the secret. Tastes like the boxed mix my family grew up on.
Chaffle batter cooked in a waffle iron, cubed, toasted, then mixed with sausage, leeks, and mushrooms deglazed with white wine. My low-carb take on the classic stuffing.
Fresh cranberries simmered with allulose and a splash of vanilla extract. Four ingredients, fifteen minutes. Sweet, tart, and perfectly balanced on the plate next to turkey.
Cranberry sauce with minced jalapeno, a cinnamon stick, and a squeeze of lime. For anyone who wants some heat alongside the turkey. The spice builds slowly.
The day-after soup. Leftover turkey simmered with butter, garlic, leek, celery, and cubed daikon radish, then finished with cream. The best use of a Thanksgiving carcass.
4 more recipes from the collection.
