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Everything You Need for a Keto Friendly Thanksgiving!

Published November 19, 2018 (Revised: May 09, 2019)
keto-friendly-thanksgiving
<article> <section> <p>Thanksgiving is just around the corner, and if you are following a keto diet you may be feeling a bit uneasy about the carb filled day ahead. </p> <p>The holidays are tough when it comes to sticking to a diet…family, parties, lots of decadent foods, most of which are far from keto friendly!</p> <p>Now don't get me wrong, taking a break and indulging a little (cheat day!) is absolutely OK, however, if you find your self wanting to stick to your diet this holiday season, we have got you covered! Below you will find everything you need for a complete Thanksgiving feast that is both low carb and keto friendly!</p> </section> <section> <header>Garlic Herb Turkey</header> <picture class="lazy-load"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/raw-turkey-in-pan-0019.webp" type="image/webp"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/raw-turkey-in-pan-0019.jpf" type="image/jpf"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/raw-turkey-in-pan-0019.jpg"> <img src="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/raw-turkey-in-pan-LR0019.jpg" class="img-fluid" alt="raw-turkey"> </picture> <div class="sub-head">Prep Time: 10 minutes | Cook Time: 3 hours | Serves: 12</div> <div class="sub-head">Ingredients:</div> <ul> <li>12 lb Whole Pre-Brined Turkey</li> <li>1 cup butter or ghee</li> <li>1 lemon, quartered</li> <li>1 onion, quartered</li> <li>1 tablespoon dried sage</li> <li>1 tablespoon dried rosemary</li> <li>1 tablespoon dried thyme</li> <li>5 cloves garlic</li> <li>1 tablespoon salt</li> <li>1 tablespoon pepper</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Prepare the turkey by letting it come to room temperature 1 hour before cooking. Remove the neck and giblets, and dry it with paper towels.</li> <li>Heat the oven to 350℉ and prepare a rack as low as possible.</li> <li>Season the turkey with salt and pepper, making sure to season the cavity as well.</li> <li>In a small bowl, combine softened butter, sage, rosemary, thyme and garlic. Separate the skin from the meat of the turkey, being careful not to tear the skin, and spread half of the butter all over the underneath of the skin. Spread the remaining half over the top of the entire turkey with a basting brush.</li> <li>Stuff the cavity with the lemon and onion.</li> <li>Cook uncovered for 45 minutes, then cover with a tented foil for 2.5 additional hours</li> <li>Check that the turkey has reached at least 150-155 degrees. 8. Remove from oven and let the turkey rest, covered in foil, for about 20 minutes, making sure it reaches a 165-170 degrees before serving.</li> </ol> </section> <section> <header>Cranberry Sauce</header> <picture class="lazy-load"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/cranberry-jam-in-jar-0019.webp" type="image/webp"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/cranberry-jam-in-jar-0019.jpf" type="image/jpf"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/cranberry-jam-in-jar-0019.jpg"> <img src="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/cranberry-jam-in-jar-LR-0019.jpg" class="img-fluid" alt="cranberry-jam"> </picture> <div class="sub-head">Prep Time: 5 minutes | Cook Time: 15 minutes | Serves: 4 to 6</div> <div class="sub-head">Ingredients:</div> <ul> <li>2 16 ounce bags cranberries</li> <li>1 teaspoon stevia, or to taste)</li> <li>Half an orange zested</li> <li>1 cup water</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Place the cranberries, stevia, orange zest and water in a sauce pan. </li> <li>Simmer them over medium heat until cooked down. and stir well. Add a little more water if they seem too thick  </li> <li>Pour the mixture into the food processor and pulse until smooth. 4. Adjust sweetener to taste and pulse again. </li> <li>Chill for 1 to 2 hours and serve!</li> </ol> </section> <section> <header>Garlic Parmesan Roasted Brussels Sprouts with Bacon</header> <picture class="lazy-load"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/brussel-sprouts-in-pan-0019.webp" type="image/webp"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/brussel-sprouts-in-pan-0019.jpf" type="image/jpf"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/brussel-sprouts-in-pan-0019.jpg"> <img src="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/brussel-sprouts-in-pan-LR0019.jpg" class="img-fluid" alt="brussel-sprouts"> </picture> <div class="sub-head">Prep Time: 10 minutes | Cook Time: 45 minutes | Serves: 6</div> <div class="sub-head">Ingredients:</div> <ul> <li>1 ½ pounds brussels sprouts, halved</li> <li>6 slices bacon</li> <li>2 tablespoons olive oil</li> </ul> <p><b>Sauce:</b></p> <ul> <li>½ cup heavy cream</li> <li>½ cup grated parmesan</li> <li>3 cloves minced garlic</li> <li>Salt and pepper, to taste</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Preheat oven to 400℉ and grease a large baking sheet.</li> <li>Halve the brussels sprouts and toss with olive oil. Place on baking sheet and cook for 30-35 minutes.</li> <li>While the brussels sprouts are cooking, heat a larger skillet over medium-high heat. Cook the bacon until crispy and crumble. Keep the drippings.</li> <li>In a small saucepan, add the drippings along with all the ingredients for the sauce. Let it thicken and simmer, making sure to not let the heavy cream burn.</li> <li>Once the brussels sprouts are done, top with crumbled bacon and toss with sauce. Serve and enjoy!</li> </ol> </section> <section> <header>Fathead Dinner Rolls</header> <picture class="lazy-load"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/rolls-in-basket-0019.webp" type="image/webp"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/rolls-in-basket-0019.jpf" type="image/jpf"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/rolls-in-basket-0019.jpg"> <img src="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/rolls-in-basket-LR-0019.jpg" class="img-fluid" alt="rolls-in-basket"> </picture> <div class="sub-head">Prep Time: 5 minutes | Cook Time: 13 minutes | Makes: 8 rolls</div> <div class="sub-head">Ingredients:</div> <ul> <li>1 ½ cup shredded mozzarella cheese</li> <li>2 ounces cream cheese, cubed</li> <li>1 large egg</li> <li>1 ¼ cup almond flour</li> <li>2 tablespoons psyllium husk powder</li> <li>1 tablespoon baking powder</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Preheat oven to 400℉ and position the rack to the middle of the oven. Line a baking sheet with parchment paper and set aside. </li> <li>In a saucepan over low heat, melt the mozzarella and cream cheese together </li> <li>Pour the cheese into a food processor and add the egg. mix until blended.</li> <li>Add the dry ingredients to the food processor and process until thoroughly combined.</li> <li>Scrape the dough onto a piece of parchment paper, shape into a rectangle and place in the freezer to cool slightly </li> <li>Remove the dough from the freezer and cut into 8 pieces. If the dough sticks to the knife lightly grease it with some avocado oil. </li> <li>Lightly oil your hands and gently roll each piece of dough into a ball.</li> <li>Make sure balls are evenly spaced. Bake for 13-15 minutes.</li> <li>Serve with grass fed butter and enjoy!</li> </ol> </section> <section> <header>Cauliflower Pecan Stuffing</header> <picture class="lazy-load"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/stuffing-in-squash-0019.webp" type="image/webp"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/stuffing-in-squash-0019.jpf" type="image/jpf"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/stuffing-in-squash-0019.jpg"> <img src="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/stuffing-in-squash-LR-0019.jpg" class="img-fluid" alt="stuffing-in-squash"> </picture> <div class="sub-head">Prep Time: 10 minutes | Cook Time: 35 minutes | Serves: 6</div> <div class="sub-head">Ingredients:</div> <ul> <li>1 larger head cauliflower, chopped</li> <li>8 ounces pecans, whole or pieces</li> <li>2 Tablespoons butter</li> <li>1 yellow onion, chopped</li> <li>3 ribs celery, chopped</li> <li>2 Tablespoons fresh sage, sliced thinly</li> <li>¼ teaspoon dried thyme</li> <li>¼ teaspoon dried rubbed sage</li> <li>½ teaspoon poultry seasoning</li> <li>½ teaspoon celery salt</li> <li>Salt and pepper, to taste</li> <li>Olive oil</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Preheat oven to 425℉ and line a baking sheet with parchment paper.</li> <li>Chop the cauliflower, then toss with olive oil and all seasoning. Place on lined baking sheet and roast for 25 minutes.</li> <li>In a large skillet over medium heat, add butter and melt. Add chopped onion and celery and cook until the onions are soft and translucent.</li> <li>Add pecans and fresh sage, and salt and pepper. Cook for about 3 minutes.</li> <li>Add this mixture to the cauliflower, stir to combine and roast for an additional 10 minutes.</li> <li>Serve and enjoy!</li> </ol> </section> <section> <header>Green Bean Casserole</header> <picture class="lazy-load"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/cheesy-greens-0019.webp" type="image/webp"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/cheesy-greens-0019.jpf" type="image/jpf"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/cheesy-greens-0019.jpg"> <img src="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/cheesy-greens-LR-0019.jpg" class="img-fluid" alt="cheesy-greens"> </picture> <div class="sub-head">Prep Time: 10 minutes | Cook Time: 25 minutes | Serves: 8</div> <div class="sub-head">Ingredients:</div> <ul> <li>1 pound fresh green beans, halved</li> <li>½ cup blanched almond flour (I use this brand)</li> <li>1 teaspoon sea salt</li> <li>½ teaspoon black pepper</li> <li>1 medium onion, thinly sliced</li> <li>2 tablespoons butter</li> <li>3 cloves garlic, minced</li> <li>½ cup chicken stock</li> <li>½ cup heavy cream</li> <li>Avocado oil (or frying oil of your choice)</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Bring a large pot of salted water to a boil. Add green beans and cook for about 5 minutes. Drain in a colander and set aside.</li> <li>Combine almond flour, chopped onions, salt and pepper in a mixing bowl until the onions are coated.</li> <li>Heat a large skillet over medium heat and coat with oil. Add onions and fry until crisp. Set aside.</li> <li>Add butter and garlic to pan, and once the garlic is fragrant add the mushrooms and cook until garlic is fragrant.</li> <li>Add the heavy cream and chicken stock and bring to a boil. Once boiling, reduce the heat and let it simmer until it thickens.</li> <li>Add green beans and cover until coated.</li> <li>Transfer to a casserole dish, and top with fried onions. Bake for an additional 15 minutes and serve!</li> </ol> </section> <section> <header>Turkey Gravy</header> <picture class="lazy-load"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/turkey-gravy-in-dish-0019.webp" type="image/webp"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/turkey-gravy-in-dish-0019.jpf" type="image/jpf"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/turkey-gravy-in-dish-0019.jpg"> <img src="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/turkey-gravy-in-dish-LR-0019.jpg" class="img-fluid" alt="turkey-gravy"> </picture> <div class="sub-head">Prep Time: 10 minutes | Cook Time: 25 minutes | Serves: 8</div> <div class="sub-head">Ingredients:</div> <ul> <li>2 cups leftover turkey drippings or chicken stock</li> <li>½ cup heavy whipping cream</li> <li>4 tbsp butter</li> <li>½ teaspoon arrowroot powder</li> <li>Salt and pepper, to taste</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Heat a pan over medium heat and combine drippings, butter, cream and salt and pepper.</li> <li>Bring to a boil, then simmer for 10-15 minutes.</li> <li>Slowly add in arrowroot powder to thicken, add more if needed.</li> <li>Once thickened to you liking, remove from heat and serve immediately.</li> </ol> </section> <section> <header>Cauliflower Mash</header> <picture class="lazy-load"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/cauliflower-mashed-in-bowl-0019.webp" type="image/webp"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/cauliflower-mashed-in-bowl-0019.jpf" type="image/jpf"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/cauliflower-mashed-in-bowl-0019.jpg"> <img src="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/cauliflower-mashed-in-bowl-LR-0019.jpg" class="img-fluid" alt="cauliflower-mashed"> </picture> <div class="sub-head">Prep Time: 10 minutes | Cook Time: 3 hours | Serves: 12</div> <div class="sub-head">Ingredients:</div> <ul> <li>1 large head cauliflower</li> <li>Chopped chives, to taste</li> <li>½ cup parmesan cheese</li> <li>4 tablespoons butter</li> <li>½ cup sour cream</li> <li>3 cloves garlic, minced</li> <li>Salt and pepper, to taste</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>In a covered pot on medium high heat, steam cauliflower until tender, about 15 minutes.</li> <li>Drain the water and leave the cauliflower in the hot pot to drain excess water. Once excess is gone, mash the cauliflower with a fork or masher.</li> <li>Add in chives, parmesan, butter, sour cream, garlic and salt and pepper until cauliflower reaches a creamy consistency</li> <li>Top with additional chives, butter and pepper and serve.</li> </ol> </section> <section> <header>Pumpkin Pie</header> <picture class="lazy-load"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/pumpkin-pie-0019.webp" type="image/webp"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/pumpkin-pie-0019.jpf" type="image/jpf"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/pumpkin-pie-0019.jpg"> <img src="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/pumpkin-pie-LR-0019.jpg" class="img-fluid" alt="pumpkin-pie"> </picture> <div class="sub-head">Prep Time: 10 minutes | Cook Time: 50 minutes | Serves: 8</div> <div class="sub-head">Ingredients:</div> <p><b>Crust:</b></p> <ul> <li>2 cups almond flour</li> <li>3 egg yolks</li> <li>2 tablespoons butter, softened</li> <li>2 tablespoons heavy cream</li> <li>¼ teaspoon salt</li> </ul> <p><b>Filling:</b></p> <ul> <li>15 ounce can organic pumpkin</li> <li>1 tablespoon granulated swerve</li> <li>1 ½ teaspoons ground cinnamon</li> <li>½ teaspoon ground nutmeg</li> <li>¼ teaspoon ground cloves</li> <li>3 eggs</li> <li>⅔ cup heavy cream</li> <li>½ teaspoon arrowroot powder</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Preheat oven to 350°F. Lightly grease a 9” pie dish and set aside. </li> <li>In a food processor, pulse all the crust ingredients until a dough forms.</li> <li>Press dough into pie dish starting at the bottom and working up the sides. </li> <li>Bake for ten minutes., Allow to cool while you make the filling.</li> <li>Beat eggs, pumpkin, granulated Swerve, cinnamon, nutmeg and cloves with an electric mixer.</li> <li>Add heavy cream. Mix until well combined.</li> <li>Pour filling into pie crust and bake for 30-40 minutes. </li> <li>Allow pie to cool completely, slice and serve!</li> </ol> </section> <section> <header>Pecan Pie</header> <picture class="lazy-load"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/pecan-pie-0019.webp" type="image/webp"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/pecan-pie-0019.jpf" type="image/jpf"> <source data-srcset="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/pecan-pie-0019.jpg"> <img src="https://d1ghrtdbdq2gkr.cloudfront.net/blog-content/pecan-pie-LR-0019.jpg" class="img-fluid" alt="pecan-pie"> </picture> <div class="sub-head">Prep Time: 25 minutes | Cook Time: 60 minutes | Serves: 10</div> <div class="sub-head">Ingredients:</div> <p><b>Crust:</b></p> <ul> <li>2 cups almond flour</li> <li>3 egg yolks</li> <li>2 tablespoons butter, softened</li> <li>2 tablespoons heavy cream</li> <li>¼ teaspoon salt</li> </ul> <p><b>Filling:</b></p> <ul> <li>1 ½ cup pecans, coarsely chopped</li> <li>¾ cup butter</li> <li>½ cup golden monk fruit sweetener or Swerve Brown</li> <li>½ cup classic monk fruit sweetener or granulated Swerve</li> <li>1 ½ teaspoons vanilla extract</li> <li>¼ teaspoon salt</li> <li>3 large eggs</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Start by preparing your pie crust. Preheat oven to 350°F. Grease a 9 inch pie dish.</li> <li>In a food processor, pulse all the crust ingredients until a dough forms.</li> <li>Press dough into pie dish starting at the bottom and working up the sides. </li> <li>Bake for ten minutes. Allow to cool while you make the filling.</li> <li>On low heat, use a larger saucepan to melt butter, then add the two sweeteners and stir until they dissolve</li> <li>Remove from heat and whisk in vanilla extract and salt</li> <li>Let this cool momentarily, so the eggs don’t cook, then whisk in the eggs</li> <li>Once the crust is baked, let it cool for a few minutes. Add in the pecans and pour the filling over top. Bake for an additional 45-50 minutes, or until the filling is set. It should be slightly jiggly when shaken in the middle.</li> <li>Let cool before serving and enjoy!</li> </ol> <p>NOTE: Keep an eye on the crust to prevent browning. If it’s browning too quickly, cover with aluminum foil about halfway through.</p> </section> </article>

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