Missing your favorite Thanksgiving sides on low carb? That plate with stuffing, mashed potatoes, and mac and cheese doesn’t have to be history.
Good news. Low carb thanksgiving sides actually work now. With over 100 tasty ideas for low-carb and gluten-free side dish possibilities, you can enjoy every bite with zero guilt. These recipes are grain and gluten free, but everyone at your table will eat them.
Almond flour bread gives you that signature dressing feel. Mashed cauliflower with Parmesan and chives looks right on any Thanksgiving menu. Your kids will want seconds on these gluten-free thanksgiving sides.
Best part? You don’t miss out on Thanksgiving traditions anymore. Whether you want keto friendly thanksgiving sides or just healthier options, this collection works for your holiday feast.
Keto Sausage Stuffing
Image Source: Hip2Keto
Traditional stuffing packs tons of carbs. This keto version delivers holiday flavor with only 2.8g net carbs per serving.
Keto Sausage Stuffing ingredients
Start with good keto bread cubes. Dry them out properly – toast in low oven or leave out overnight. You’ll need:
- Italian sausage (I prefer mild, but hot works too)
- Celery and onion for that classic stuffing taste
- Fresh garlic, not powdered
- Fresh herbs – sage, rosemary, thyme, and parsley
- Eggs and chicken broth for moisture
- Butter for richness
- Salt, pepper, and poultry seasoning
Add chopped pecans for crunch. Try mushrooms for earthiness or cranberries for sweet-savory balance.
Keto Sausage Stuffing flavor profile
Tastes just like regular stuffing. The bread soaks up all the savory flavors. Soft centers, crispy tops after baking. Italian sausage adds rich depth that works perfectly with the herbs.
Celery and onion give you that stuffing taste everyone recognizes. Fresh sage makes it taste like Thanksgiving.
Keto Sausage Stuffing preparation tips
Dry your bread first. This step matters – soggy stuffing is disappointing.
Brown the sausage in small pieces. Don’t rush this part. Sauté vegetables until tender before mixing with bread.
Add the liquid mixture slowly. You want it damp, not soaking wet. The egg helps everything stick together.
Bake uncovered for crispy tops and tender centers. You can freeze uncooked stuffing for three months. Add an hour to baking time if cooking from frozen.
Mashed Cauliflower with Parmesan
Image Source: The Stay At Home Chef
Nice alternative to mashed potatoes. This mashed cauliflower works well – each serving has only about 8 grams of carbohydrates compared to traditional mashed potatoes’ 23 grams.
Mashed Cauliflower with Parmesan texture
Cook the florets until very tender – beyond just fork-tender. After draining thoroughly, you have options.
For smooth results, use a food processor. Run it for several minutes. For chunky texture, use a potato masher. I prefer the food processor method.
Cauliflower won’t become gummy like potatoes when processed thoroughly. Drain well – essential step. Watery cauliflower ruins the dish.
Mashed Cauliflower with Parmesan flavor
Cauliflower has mild, slightly nutty flavor that takes on other ingredients. The Parmesan cheese delivers rich umami notes while absorbing excess moisture.
I sauté garlic briefly before adding it. This eliminates harsh raw garlic flavor. Fresh herbs like chives work well too.
Mashed Cauliflower with Parmesan as a potato alternative
This dish stands on its own. It’s not just a potato substitute. Serves as excellent keto-friendly option with lower carbohydrates and calories. Typical serving contains approximately 134 calories versus 250 for traditional mashed potatoes.
Cauliflower delivers fiber, B vitamins, and antioxidants. One cup of raw cauliflower provides 100% of daily recommended vitamin C.
Perfect for soaking up gravy. Pairs well with turkey. For presentation, add extra Parmesan, fresh herbs, or butter before serving.
Roasted Brussels Sprouts with Pecans
Image Source: Love On A Plate
Overall, excellent Thanksgiving side. Brussels sprouts with pecans deliver outstanding texture and flavor without carbs. Perfect balance of earthy, nutty flavors.
Roasted Brussels Sprouts with Pecans crunch factor
Roasting at 425°F for 25 minutes works best. For maximum crunch, arrange halved sprouts *cut-side down on your baking sheet after tossing with olive oil, salt, and pepper. The flat surfaces caramelize beautifully.
Add pecans during the final 3-5 minutes. Prevents burning while toasting perfectly. Result? Crispy exteriors, tender interiors, satisfying crunch from toasted pecans. Even Brussels sprouts skeptics enjoy this.
Roasted Brussels Sprouts with Pecans seasoning
Simple salt and pepper work fine. But minced garlic adds depth without overpowering. I drizzle balsamic vinegar just before serving. Brightens the entire dish.
For more complex flavor:
- Parmesan cheese pairs wonderfully with nutty notes
- Blue cheese creates rich, savory contrast
- Touch of maple syrup balances earthiness
Roasted Brussels Sprouts with Pecans serving ideas
Complements virtually any Thanksgiving main. Serve alongside keto turkey, mashed cauliflower, and low-carb cranberry sauce.
Beyond holidays, these work in grain bowls, atop risotto, or mixed into frittatas. For presentation, arrange on serving platter. Garnish with extra toasted pecans and pomegranate seeds for festive color.
Naturally low carbohydrate content makes them excellent for keto diets. High in fiber, antioxidants, and vitamins.
Green Beans with Mushrooms and Balsamic
Image Source: Slender Kitchen
Green beans and mushrooms with balsamic vinegar make a simple, tasty side. The vinegar adds just enough tang without overpowering the vegetables.
Green Beans with Mushrooms and Balsamic flavor combo
I like using cremini and shiitake mushrooms together. More flavor than just one type. For me, equal amounts of mushrooms to green beans works best.
The balsamic vinegar is key. It reduces down and coats everything nicely. I add a teaspoon of honey to balance the acidity. Also, whole garlic cloves instead of minced – they don’t burn as easily.
Fresh Parmesan at the end makes it special. I sprinkle toasted pecans on top sometimes.
Green Beans with Mushrooms and Balsamic cooking method
Two ways work well. Roasting at 450°F is easiest – just toss everything together and roast for 20-25 minutes, stirring once.
For sautéing, I blanch the green beans first for 5 minutes, then cool them quickly in cold water. Cook the mushrooms dry first until they release their moisture, then add oil. Combine everything and add the balsamic last.
Don’t salt the mushrooms early. They’ll get watery and won’t brown properly. Season right before serving.
Cauliflower Mac and Cheese
Image Source: Ketofocus
Overall, this cauliflower mac and cheese works. For me, it satisfies those mac and cheese cravings while keeping your Thanksgiving meal keto-friendly.
Cauliflower Mac and Cheese creaminess
Heavy cream makes all the difference here. It creates rich texture that clings perfectly to each cauliflower floret. I wouldn’t use milk or half-and-half – heavy cream provides the necessary thickness without requiring additional thickeners like cornstarch or xanthan gum.
Add cream cheese to stabilize the sauce and prevent separation. The goal is creating that comfort food mouthfeel that makes traditional mac and cheese so satisfying.
Don’t overcook your cauliflower. Keep it tender-crisp so it maintains structure similar to al dente pasta rather than becoming mushy. The roasting method produces golden cauliflower with perfect texture that absorbs the cheese sauce beautifully.
Cauliflower Mac and Cheese cheese blend
Sharp cheddar delivers that iconic yellow-orange color and distinctive flavor that helps mask any cauliflower taste. I would pair it with gruyere for its sophisticated nutty notes and exceptional melting properties.
Other excellent cheese options:
- Fontina or provolone for creaminess
- Smoked gouda for depth of flavor
- Monterey jack for mild, melty goodness
Never use pre-shredded cheese. It contains anti-caking additives that prevent proper melting. Always grate cheese fresh for a silky-smooth sauce.
Cauliflower Mac and Cheese keto benefits
With approximately 5 grams of net carbs per serving, this dish offers substantial carbohydrate savings. It fits perfectly into both keto and gluten-free eating plans.
Cauliflower provides impressive nutritional benefits. It’s packed with fiber, vitamin C, B-complex vitamins, potassium, and manganese. You incorporate more vegetables into your holiday meal without sacrificing flavor or satisfaction.
Even children and skeptical guests typically enjoy this dish. Many can’t even tell it’s made with cauliflower once it’s smothered in rich, creamy cheese sauce. It’s the perfect addition to your low carb Thanksgiving spread.
Pumpkin Collagen Bread
Image Source: A Home with Purpose
Nice pumpkin bread that actually works for low carb. Just 3g net carbs per slice and delivers classic fall flavors without messing up your eating plan.
Pumpkin Collagen Bread texture
This bread surprises you—soft and tender with light, airy feel that holds up well when stored. For me, way better than most dense low carb breads. This pumpkin version stays moist without getting soggy or crumbly. The collagen peptides help with structure.
Texture stays consistent warm or room temperature. I toast a slice—creates slightly crisp outside while keeping the inside moist.
Pumpkin Collagen Bread sweet vs savory
This pumpkin bread works both ways. For sweet version:
- Add chocolate chips or sugar-free sweetener
- Drizzle with nut butter and honey
- Top with dairy-free yogurt for breakfast
For savory:
- Skip sweeteners and pumpkin spices
- Add herbs instead of cinnamon and nutmeg
- Top with mashed avocado and fried eggs
Works as dinner side or breakfast for overnight guests.
Pumpkin Collagen Bread low-carb swaps
Good numbers: 203 calories, 17g fat, 7g protein, and just 3g net carbs per slice. Key swaps:
- Almond butter or almond flour instead of wheat flour
- Collagen peptides for protein and structure
- Natural pumpkin puree for moisture and flavor
- Monk fruit or erythritol as sugar alternatives
The collagen peptides add nutrition and help with texture. Good for joint and skin health too—makes this actually functional for your holiday table.
Zucchini Fritters
Image Source: Smitten Kitchen
Crisp, golden zucchini fritters work great for low carb Thanksgiving. These savory bites taste incredible while keeping carbs minimal.
Zucchini Fritters crispiness
The key to crispy fritters? Remove the water first. I place shredded zucchini in a colander, sprinkle with salt, and let it sit for 5-10 minutes. Then squeeze with clean kitchen towels. This step prevents soggy fritters.
Oil temperature matters. Heat your skillet over medium-high until properly hot before adding batter. Test with a wooden spoon – bubbles should form quickly around it. Fry in batches. Don’t overcrowd the pan.
Other cooking methods work too:
- Pan-frying: 2-3 minutes per side until golden brown
- Baking: 400°F for 10 minutes per side
- Air-frying: 375°F for 8 minutes, turning halfway through
Zucchini Fritters seasoning
Fresh herbs make these better. I use parsley for brightness. Dill or basil work too. Garlic transforms them – about two cloves per batch.
For cheese, sharp cheddar gives classic flavor. Feta adds tangy complexity. Green onions complement the mild zucchini perfectly.
Almond flour works well for binding. Adds pleasant nuttiness while keeping carbs at just 3 net carbs per fritter.
Zucchini Fritters serving suggestions
These fritters shine with simple toppings:
- Sour cream with snipped chives
- Greek yogurt with lemon and dill
- Tzatziki for Mediterranean flair
I serve them as appetizers topped with smoked salmon. They work as breakfast with fried eggs too. Their crispy exterior and tender interior provide great texture contrast for your holiday meal.
Cranberry Pecan Cauliflower Stuffing
Image Source: Peace Love and Low Carb
Nice idea for stuffing without bread. This Cranberry Pecan Cauliflower Stuffing captures holiday flavors while cutting carbs. Cauliflower works as another bread substitute that keeps the savory satisfaction.
Cranberry Pecan Cauliflower Stuffing ingredients
Start with riced cauliflower—about 6 cups for a batch that serves 10. Key ingredients for the flavor:
- ¾ cup raw pecans for crunch and nutty depth
- 2 tablespoons butter for richness
- Thinly sliced shallot (I prefer this over regular onion)
- 1 cup chicken stock (or vegetable stock for vegan)
- Fresh herbs including thyme, parsley, and bay leaf
- ½ cup grated Parmesan cheese for savory umami
- ¼ cup unsweetened dried cranberries for sweet-tart contrast
Cauliflower doesn’t absorb liquid like bread does. The pecans and Parmesan help bind everything together.
Cranberry Pecan Cauliflower Stuffing holiday appeal
Works great for different dietary needs. Gluten-free, low-carb option so everyone can enjoy Thanksgiving stuffing. Just 3 grams net carbs per serving.
Looks festive too. White cauliflower, red cranberries, and golden-brown pecans create nice holiday colors. The cranberries look sweet, but they add an earthy, slightly-salty flavor.
Keeps well in the refrigerator for 3-5 days. Unlike regular stuffing that gets soggy, cauliflower stuffing holds its texture. Best the day you make it though.
Takes only about 20 minutes on the stovetop. Doesn’t need oven space on a busy cooking day.
Southern-Style Collard Greens
Image Source: Bobbi’s Kozy Kitchen
Southern-Style Collard Greens work perfectly for low carb Thanksgiving. No modifications needed. This soul food staple is naturally keto-friendly and delivers deep, complex flavors.
Southern-Style Collard Greens flavor
Authentic Southern collard greens have a distinctive taste. Smoky, savory, tangy, and slightly spicy notes develop during long, slow cooking. The bitterness of raw collards transforms completely. It becomes rich and soul-warming.
Smoked meat provides the flavor foundation. Ham hocks traditionally, though smoked turkey legs or wings work beautifully for those avoiding pork. Apple cider vinegar adds brightness that cuts through the richness. Many Southern cooks consider it “non-negotiable”. Red pepper flakes or hot sauce creates the perfect heat balance.
The “pot likker” (flavorful broth) becomes concentrated and delicious. Many Southerners consider it a delicacy, traditionally sopped up with cornbread.
Southern-Style Collard Greens cooking method
Authentic Southern approach requires patient, unhurried cooking. First, wash the greens thoroughly through multiple rinses to remove all grit. I recommend at least three washing cycles, sometimes adding salt or vinegar to the final rinse.
Brown your smoked meat in olive oil or butter for enhanced flavor. Add onion and garlic, cooking until tender. Pour in chicken broth (4-6 cups), bring to a boil, then reduce to simmer with the lid on.
After the meat becomes tender (about 1-2 hours), add your cleaned, chopped collards with vinegar, seasonings, and occasionally a bay leaf. The greens simmer on low heat for another 1-2 hours until perfectly tender – but not mushy.
Cheesy Baked Spaghetti Squash
Image Source: Food.com
Spaghetti squash works great as a cheesy low carb side. This vegetable substitute satisfies comfort food cravings without the guilt. Works as either a main vegetarian dish or side to turkey.
Cheesy Baked Spaghetti Squash texture
Getting the texture right takes attention to cooking time. When properly roasted, spaghetti squash should have crisp-tender strands that hold their shape. The texture varies significantly—cook less for al dente strands with slight crunch, or longer for softer, more pasta-like results.
Remove the ends of the squash before baking to minimize steam. After roasting, use a fork to scrape the squash into those spaghetti-like strands. Scrape width-wise for longer strands that mimic traditional pasta better, or length-wise for shorter pieces.
Once combined with cheese sauce and returned to the oven, the squash takes on a fantastic texture that’s neither soggy nor mushy. The mild, slightly sweet flavor pairs beautifully with rich, cheesy toppings. Much milder than other fall squashes like butternut or acorn varieties.
Cheesy Baked Spaghetti Squash cheese options
The cheese selection makes all the difference. A combination works best:
- Mozzarella provides that essential melty, stretchy quality
- Parmigiano-Reggiano adds sophisticated depth of flavor
- Fontina contributes nutty, earthy notes
- Gruyere offers exceptional melting properties and complexity
Sharp cheddar or Havari work if you prefer more pronounced flavor. Use freshly grated cheese rather than pre-packaged varieties. Pre-shredded cheese contains anti-caking agents that prevent proper melting.
For added textural contrast, top with buttered panko breadcrumbs before baking for 25-30 minutes until golden brown. Creates a delightful crispy crust that complements the tender squash and creamy cheese.
Green Bean Casserole with Almond Flour Topping
Image Source: Ketofocus
Green bean casserole works with this low carb version. Almond flour topping gives you that crunch without the carbs. Classic flavors, gluten-free friendly.
Green Bean Casserole with Almond Flour Topping crunch
Traditional fried onions pack too many carbs and gluten. Almond flour fixes this problem. Mix almond flour with grated Parmesan cheese, sliced almonds, and melted butter until crumbly. Browns nicely in the oven.
Want more crunch? Try these:
- Toast the almond flour first
- Add crushed pork rinds
- Toss in dried minced onions for flavor
The almond Parmesan mix turns golden during baking. Looks as good as traditional versions.
Green Bean Casserole with Almond Flour Topping gluten-free benefits
This version cuts all gluten sources. Regular green bean casserole hides gluten in cream of mushroom soup and fried onions. This adaptation stays completely gluten-free.
Green beans add vitamin C and fiber for blood sugar and gut health. Almond flour brings healthy fats and protein while keeping carbs at just 6 net per serving.
Need dairy-free? Use coconut cream instead of heavy cream and avocado oil for butter. Works with any Thanksgiving main course.
Roasted Butternut Squash with Cranberries
Image Source: The Suburban Soapbox
Beautiful colors and nice flavor balance make this roasted butternut squash with cranberries a solid low carb Thanksgiving side. The orange squash with red cranberries looks festive on your holiday table.
Roasted Butternut Squash with Cranberries sweetness
Butternut squash gets naturally sweet from roasting. The caramelization intensifies the squash’s sweetness without needing much added sugar. Most recipes use just 2 tablespoons of maple syrup or honey.
For me, that’s still too sweet. I would use half.
Brown sugar works too – again, just 2 tablespoons achieves good flavor balance. This keeps carbs lower than traditional starchy sides while maintaining holiday taste.
Fresh cranberries add great tartness. They burst during roasting and release bright acidity. Usually tossed with 1 tablespoon of honey before roasting. Dried cranberries work but add about 11g of sugar per serving.
I add cinnamon – usually ½ teaspoon complements both the squash and cranberries perfectly. Classic autumn flavor without being overly sweet.
Roasted Butternut Squash with Cranberries festive look
This dish looks like “a bowlful of jewels” on your table. Deep orange squash against ruby-red cranberries creates natural festive colors.
During roasting, cranberries burst open and their color stains the squash, creating beautiful red-orange throughout. Looks even better when you toss everything together after roasting.
The squash edges caramelize nicely, adding golden-brown highlights. I sometimes add toasted pecans for extra color and texture.
Serve in a white dish – makes the colors pop. Light dusting of cinnamon makes it look even better.
Twice-Baked Cauliflower
Image Source: Healthy With a Chance of Sprinkles
Classic twice-baked potato gets better. This Twice-Baked Cauliflower delivers all the creamy, cheesy goodness without the carb overload. You can enjoy this indulgent side dish while staying low carb throughout the holiday season.
Twice-Baked Cauliflower creaminess
The velvety texture comes from several key components working together. Sour cream adds tanginess and richness that mimics traditional potato-based versions. Drain the cauliflower thoroughly after boiling—this prevents the final dish from becoming watery and disappointing.
I use a food processor for ultra-smooth consistency that closely resembles mashed potatoes. Cream cheese enhances the silky texture while providing structure that holds up during baking. Add butter for luxurious richness.
Cook the florets until very soft—this allows them to break down properly when processed. After mixing with the creamy ingredients, the texture should be smooth enough to pile high in serving vessels.
Twice-Baked Cauliflower cheese blend
The cheese combination transforms this dish from good to extraordinary. Sharp cheddar provides that classic yellow-orange color and distinctive taste most associate with twice-baked potatoes.
Parmesan cheese adds depth with nutty, savory notes. This combination helps mask any lingering cauliflower taste. Everyone at your Thanksgiving table will enjoy it.
Reserve some cheddar and sprinkle it on top before the final baking stage. This creates an irresistibly golden, bubbly crust. Many recipes add crumbled bacon as a finishing touch for smoky flavor and textural contrast.
This keto-friendly dish contains approximately 11g of carbs per serving, with 4g of dietary fiber—just 7g net carbs. It reheats beautifully and can be frozen for later.
Garlic Butter Roasted Mushrooms
Image Source: Carb Manager
Overall, simple yet impressive. Garlic butter roasted mushrooms give you maximum flavor with minimal effort. Perfect gluten-free side for your holiday turkey.
Garlic Butter Roasted Mushrooms umami flavor
Mushrooms pack natural glutamates that get intense when heated. Creates that umami flavor you want. The caramelization from roasting beats sautéing every time. Butter and garlic turn these into something special.
Mushrooms release moisture first, then soak up that garlic butter. Intensely flavorful. Don’t stir too much – let them caramelize undisturbed for those golden-brown edges.
Nutritionally solid. B vitamins, potassium, and antioxidants for heart health. Just 4g carbs per serving. Perfect for keto thanksgiving menus.
Garlic Butter Roasted Mushrooms simplicity
Four ingredients. Mushrooms, butter, garlic, olive oil. The olive oil stops butter from burning while adding flavor. Butter gives you that rich taste.
Preparation is easy. Clean mushrooms with damp paper towel, toss with olive oil, salt, and pepper. Roast at 400°F for 15-20 minutes. Baste halfway through with the pan butter.
Leave space between mushrooms on your baking sheet. Overcrowding creates steam instead of caramelization. Serve with any thanksgiving main or on top of mashed cauliflower.
Keto Vegetable Latkes
Image Source: CarbSmart.com
Potato latkes won’t work for keto. These vegetable versions give you the same crispy satisfaction with way fewer carbs. Keto Vegetable Latkes taste like the real thing while fitting your low carb Thanksgiving menu.
Keto Vegetable Latkes crispiness
You need to squeeze out every drop of water from your vegetables. Salt them first, let sit 5-10 minutes, then press with a wooden spoon. Wrap in a clean kitchen towel and squeeze again. Keep squeezing until you think there’s no more water, then squeeze some more.
Hot oil is crucial. Your pan needs to be at least 325°F when the batter hits it. They should sizzle right away. Cook 2-3 minutes per side without moving them. This creates that crispy outside, tender inside texture.
Keto Vegetable Latkes veggie mix
Cauliflower and zucchini work best as your base. Grate them fine so everything holds together.
Other good options:
- Turnips instead of potatoes
- Carrots for sweetness and color
- Parsnips for nutty flavor
- Broccoli stems, cut matchstick-style
Almond flour binds everything together. Add eggs for structure without extra carbs. I add about ¼ cup Parmesan cheese for flavor and binding.
Season with garlic, green onions, cumin, or chili powder. Perfect gluten-free thanksgiving side that everyone will eat.
Bacon-Wrapped Asparagus Bundles
Image Source: Low Carb Maven
Nice and simple side dish. Bacon-wrapped asparagus bundles work great for low carb Thanksgiving. They look impressive but take minimal prep time.
Bacon-Wrapped Asparagus Bundles presentation
Want them to look restaurant-quality? Arrange on a white platter. The green spears against golden bacon create natural color contrast for your holiday table.
I use 3-5 asparagus spears per bundle. Wrap bacon around the middle in a spiral – leave the tops and bottoms showing. This keeps everything together and looks better.
Try baking on a wire rack over a baking sheet. The bacon crisps evenly on all sides. Add a drizzle of olive oil and good salt before serving.
Bacon-Wrapped Asparagus Bundles flavor contrast
The smoky bacon with fresh asparagus works perfectly. You get crispy and tender textures together.
For extra flavor, I brush with garlic oil before wrapping. Some people add brown sugar for sweet-savory taste. Dijon mustard in the oil mixture is another option.
Can you finish with balsamic or honey glaze? Absolutely. This dish stays naturally low-carb and gluten-free.
Cook the bacon properly – you want crunch without making the asparagus mushy.
Low-Carb Cranberry Sauce
Image Source: That’s Low Carb?!
Traditional cranberry sauce works with a low carb twist. This sugar-free version keeps all the vibrant tartness and sweetness you want. Just need the right sweetener and cooking approach.
Low-Carb Cranberry Sauce sweetener options
Powdered sweeteners work best here. Granulated ones get crunchy when they cool, which ruins the texture. I’d go with Besti Powdered Monk Fruit Allulose Blend – dissolves completely and won’t crystallize during storage.
Other good options:
- Allulose: Thickens well and doesn’t recrystallize
- Swerve confectioners: Popular but might form crystals as it cools
- Stevia glycerite: Sweet without bulk, needs less water
Start with what the recipe says, then adjust after cooking. Cranberries vary in tartness. You can tweak sweetener without messing up texture, especially with allulose.
Low-Carb Cranberry Sauce texture
How long you cook determines the final texture. Quick cooking keeps whole berries for chunky texture. Longer cooking makes it smooth like canned sauce.
Cranberry sauce thickens naturally – high pectin content does the work. It keeps thickening as it cools, so stop when it’s slightly thinner than you want.
Want smooth sauce? Try these:
- Stick blender after cooking
- Strain through fine-mesh sieve
- Regular blender after cooking
This low carb cranberry sauce keeps well – one week refrigerated or three months frozen.
Almond Flour Biscuits
Image Source: Ketofocus
Overall, nice and easy low carb option. With just about 38 calories and 1g net carbs per biscuit, these work for your holiday table. Even carb-lovers won’t notice the difference.
Almond Flour Biscuits flakiness
Temperature matters most here. Keep everything cold. Chill your almond flour and butter for 20 minutes before starting. This stops the butter melting too fast.
Mix until butter forms pea-sized pieces, then add cold egg whites. Don’t overmix. Lumpy dough actually works better. Let the dough rest in the fridge for 20 minutes to an hour.
These spread more than regular biscuits and don’t rise as much. That’s fine. Makes them perfect for shortcakes or toppings.
Almond Flour Biscuits serving ideas
These work for lots of things. For breakfast:
- Keto breakfast sandwiches with eggs and bacon
- Sugar-free jam or nut butter
- Keto-friendly maple syrup
For your Thanksgiving meal:
- With soups and stews
- Alongside main dishes with sauces
- With low carb gravy
Store leftovers in the fridge for up to four days. Put them on paper towels to soak up moisture. Freeze for longer storage, then reheat in the microwave.
These taste like regular biscuits without messing up your eating plan.
Conclusion
Thanksgiving traditions don’t have to conflict with low-carb eating. These 27 side dishes prove holiday favorites can taste great while cutting carbs. Mashed cauliflower to sausage stuffing – each recipe delivers classic flavors without compromising your diet.
Do low-carb alternatives really satisfy comfort food cravings? Yes. Cauliflower mac and cheese has just 5 grams net carbs per serving versus 40+ grams in traditional versions. The secret is smart swaps – almond flour for breadcrumbs, cauliflower for potatoes, natural sweeteners for sugar.
These dishes often pack more nutrition than traditional versions. Green beans with mushrooms provide essential vitamins. Almond flour biscuits add protein and healthy fats missing from regular flour versions. Your body gets better nutrition while your taste buds get familiar holiday flavors.
Preparation is simpler than expected. Most recipes use basic grocery store ingredients. Start with easy options like bacon-wrapped asparagus or garlic butter mushrooms before trying complex dishes.
Family members with different diets will appreciate these inclusive options. Delicious food brings people together regardless of eating styles. Your traditional family might not even notice the difference.
Whether you follow keto, need gluten-free options, or just want healthier choices, these 27 low-carb sides deliver flavor without compromise. Your holiday table can feature both tradition and health-conscious choices everyone will enjoy.
FAQs
Q1. What are some delicious low-carb side dishes for Thanksgiving?
Some tasty low-carb Thanksgiving sides include mashed cauliflower with Parmesan, roasted Brussels sprouts with pecans, green beans with mushrooms and balsamic, cauliflower mac and cheese, and zucchini fritters. These dishes offer familiar flavors and textures while keeping carbs in check.
Q2. How can I make a keto-friendly stuffing for Thanksgiving?
You can make a keto-friendly stuffing using low-carb bread or cauliflower as a base. Combine it with sausage, celery, onions, herbs, and broth. This version delivers the classic stuffing taste and texture with significantly fewer carbs than traditional recipes.
Q3. Are there any low-carb alternatives to traditional cranberry sauce?
Yes, you can make a low-carb cranberry sauce using sugar alternatives like powdered monk fruit sweetener or allulose. These options allow you to create a tangy, sweet cranberry sauce that’s keto-friendly and doesn’t compromise on flavor.
Q4. What’s a good low-carb substitute for mashed potatoes?
Mashed cauliflower is an excellent low-carb substitute for mashed potatoes. When prepared with butter, cream, and cheese, it offers a creamy texture and satisfying taste similar to traditional mashed potatoes, but with fewer carbs.
Q5. How can I incorporate more vegetables into my Thanksgiving meal while keeping it low-carb?
You can incorporate more vegetables by serving dishes like roasted Brussels sprouts, green bean casserole with almond flour topping, garlic butter roasted mushrooms, or cheesy baked spaghetti squash. These options are both delicious and low in carbs, helping to balance out your Thanksgiving plate.