You might be practicing the Ketogenic Diet, or just generally follow a low-carb diet to balance blood sugar or other health issues. Regardless of the case, navigating a Thanksgiving spread can seem daunting.
But with a few key recipes, it's easy to create delicious Thanksgiving dishes and stick to your diet! With the rise in carb-free versions of nearly anything, you're sure to delight your guests and leave them even asking for the recipe!
1. Carb-Free Stuffing
Recipe via Delish
- 4 tbsp. butter
- 1 onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped or thinly sliced
- 1 small head cauliflower, chopped
- 1 c. chopped mushrooms
- Freshly ground black pepper
- 1/4 c. chopped fresh parsley
- 2 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
- 1/2 c. vegetable or chicken broth
- In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
- Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
- Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
2. Cauliflower Mashed Potatoes
Recipe via Peace Love and Low Carb
- 1 Large Spaghetti Squash
- 2 Tbs. Olive Oil
- 2 Tbs. Butter
- 2 Cloves Garlic – Minced
- 1 Small Onion – Thinly Sliced
- Salt and Pepper – To Taste
- 8 Slices Bacon – Cooked Crisp and Crumbled
- 1 ½ Cup Sour Cream
- 2 Cups Sharp Cheddar Cheese – Shredded
¼ Cup Parmesan Cheese – Grated
- Preheat oven to 400° Line a baking sheet with aluminum foil. Cut spaghetti squash in half lengthwise and scrape out the seeds.
- Drizzle olive oil over spaghetti squash, sprinkle with salt and pepper, and place cut side down on baking sheet. Bake 30 minutes. Remove from oven and allow to cool.
- While the squash is roasting, heat a medium sauté pan over medium heat. To the pan add butter, garlic, onions, salt and pepper. Cook until onions are lightly caramelized
- Once the squash has cooled, use a fork to scrape the flesh into a large mixing bowl. To the bowl, add onions, bacon, sour cream, cheddar cheese, and Parmesan cheese. Mix until all ingredients are well incorporated. Transfer to a casserole dish.
- Reduce oven temperature to 350° Bake for an additional 20 minutes.
3. Spinach Balls
Recipe via Sweet as Honey
Ingredients (makes about 30 balls):
- 6 cup fresh spinach leaves trimmed, washed
- 3 cup boiling water
- 3 eggs
- 1/2 cup grated cheese (60g) - I used Cheddar, use grated parmesan or grated emmental for more cheese flavour
- 1/4 cup fresh herbs of your choice, finely chopped I used cilantro
- 1 cup unsweetened, shredded coconut (you can use Panko if going low-carb)
- 1/2 teaspoon garlic salt
Preheat oven to 350 F (180 C).
Trim and wash the fresh spinach leaves.
Place the leaves in a large mixing bowl and over with boiling water. Cover and set aside for 3 minutes.
Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
If too moist add slightly more crumb until easy to roll as ball with your hands palms.
Place the balls on a non-stick cookie tray covered with baking paper.
Bake at 350F (180C) for 15-20 minutes or until golden on the top.
Serve immediately or cold in luchboxes.
Serve with dips of your choice like pesto, hummus or homemade ketchup.
4. Savoury Keto Bread
Recipe via I save A to Z
- 2.5 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup Kerrygold butter
- 8 oz cream cheese
- 8 whole eggs (set out at room temperature)
- 1 tsp Rosemary seasoning
- 1 tsp Sage seasoning
- 2 tbs Parsley seasoning
- 1.5 tsp baking powder
- In a medium-size bowl, cream together the 1/2 cup of butter and 8 oz of cream cheese until it’s a smooth consistency.
- Add the 1 tsp Rosemary, 1 tsp Sage, and 2 tbs Parsley seasonings to the mixture and whip it until it’s fully combined.
- Add the eggs and continue mixing the batter until it’s smooth.
- Finally, add the flours, and the baking powder. The batter will be a bit thick.
- Grease 3 mini loaf pans. Fill each pan about 1/2 way with this savory batter. You can use the bigger loaf pans if you want but they will take longer to bake in the oven.
- Bake it at 350 degrees for about 35 minutes. (the large loaf pans take about 50-55 minutes) The bread should be golden brown on top and pass the toothpick test (stick a toothpick in the centre of the dough and it should come out clean).