Thanksgiving is all about delicious food, warm gatherings, and gratitude. If you’re following a keto lifestyle, there’s no need to miss out on your favorite holiday flavors. This keto-friendly Thanksgiving menu includes a savory appetizer, a show-stopping main course, and a decadent dessert—perfect for celebrating the holiday without breaking your low-carb goals.
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Appetizer: Keto Stuffed Mushrooms
Kick off your Thanksgiving meal with these Keto Stuffed Mushrooms. They’re creamy, cheesy, and packed with flavor, making them the perfect low-carb appetizer.
Ingredients:
- 16 large mushrooms, stems removed and chopped
- 4 oz cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Instructions:
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Filling: In a skillet, heat the olive oil over medium heat and sauté the chopped mushroom stems and garlic for 3-4 minutes, until softened.
- Combine Ingredients: In a bowl, mix the cooked mushroom stems, cream cheese, mozzarella, Parmesan, parsley, salt, and black pepper until well combined.
- Stuff the Mushrooms: Spoon the mixture into each mushroom cap and place them on a baking sheet lined with parchment paper.
- Bake: Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden and bubbly.
- Garnish and Serve: Sprinkle with additional parsley and serve warm.
Tip: For a bit of crunch, add a sprinkle of crushed pork rinds on top before baking.
Main Course: Herb-Roasted Turkey with Garlic Butter
A Thanksgiving feast wouldn’t be complete without a beautifully roasted turkey. This Herb-Roasted Turkey with Garlic Butter is not only keto-friendly but also packed with classic flavors.
Ingredients:
- 1 (12-14 lb) turkey, thawed and giblets removed
- ½ cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- Salt and black pepper, to taste
- 2 cups chicken broth
- 2 lemons, quartered
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Prepare the Herb Butter: In a bowl, mix softened butter, garlic, rosemary, thyme, sage, salt, and black pepper.
- Season the Turkey: Pat the turkey dry with paper towels. Gently separate the skin from the breast meat and spread half of the herb butter under the skin. Rub the remaining butter all over the outside of the turkey. Place lemon quarters inside the cavity.
- Roast the Turkey: Place the turkey on a roasting rack in a large roasting pan. Pour chicken broth into the pan. Roast the turkey for 3 to 3.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the turkey every 30-45 minutes with the pan juices.
- Rest and Serve: Let the turkey rest for 20-30 minutes before carving. Serve with keto-friendly sides like cauliflower mash or roasted green beans.
Tip: Use leftover pan juices as a base for keto gravy by adding xanthan gum or a bit of cream to thicken.
Dessert: Keto Pumpkin Cheesecake
End your Thanksgiving meal with a decadent Keto Pumpkin Cheesecake. It’s creamy, spiced, and the perfect low-carb alternative to pumpkin pie.
Ingredients:
-
For the Crust:
- 1 cup almond flour
- ¼ cup powdered erythritol (or preferred keto sweetener)
- ¼ cup unsalted butter, melted
- ½ teaspoon cinnamon
-
For the Filling:
- 16 oz cream cheese, softened
- ¾ cup powdered erythritol
- 1 cup pumpkin puree (unsweetened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C).
- Make the Crust: In a bowl, mix almond flour, powdered erythritol, melted butter, and cinnamon until well combined. Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes, or until golden. Set aside to cool.
- Prepare the Filling: In a large bowl, beat the cream cheese and powdered erythritol until smooth. Add the pumpkin puree, eggs, vanilla, pumpkin pie spice, and cinnamon, and beat until creamy and well combined.
- Bake the Cheesecake: Pour the filling over the crust. Bake for 40-45 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.
Tip: Top with a dollop of whipped cream or a sprinkle of cinnamon for added holiday flair.