Perfect Low Carb Thanksgiving Recipes for a Ketogenic Diet
Thanksgiving (also known as Turkey Day) is a national holiday that is celebrated every year on the fourth Thursday of November. With roots in early colonial America, the celebration is now a family-focused holiday about being grateful and giving thanks for everything that we have in life.
For many, Thanksgiving means four-day weekends full of family gatherings and a mountain of food. However, if you are on a strict low carb diet, like the Keto diet, it can be tough to be surrounded by such delicious food and not be able to indulge. Having friends and family encouraging you to eat doesn’t make it any easier.
Fortunately, there are a variety of low carb options for the holidays that won’t leave you feeling guilty. If you’re in charge of preparing the dinner this year, I collected a few of the best low carb Thanksgiving recipes that will help you plan a fantastic and healthy feast.
1. Low Carb Turkey and Gravy
10 lb turkey
1 head of garlic
2 ribs of celery
1/2 onion (I prefer yellow onion but other types will work)
1 cup chicken broth unsalted
1/2 cup olive oil or butter
Salt, pepper, garlic powder to taste
Pre-heat oven to 325 F. While it’s pre-heating, clean the turkey and place it in a roasting pan with a rack. Squeeze the lemon juice inside the turkey and season with salt and pepper. Next, cut the garlic in half and place both halves inside the turkey. Chop the celery, carrot and onion and put it inside the turkey.
Carefully without tearing the skin of the turkey, lift it and rub the oil or butter along with all the seasonings (feel free to add your own twists on the seasoning), repeat this on the outside of the turkey with the remaining ingredients. Be sure to tie or tuck the wings so they don’t burn and bake for 3 - 3 1/2 hours or until the temperature of the thickest part of the thigh reads 165F. You may cover with foil if you notice the sen starts to get too dark. Remove the turkey from the pan and allow it to rest for 20 - 30 minutes, make sure it’s covered.
For the gravy, add chicken broth into the roasting pan. Scrape up the bottom of the pan to get all those browned bits (it’ll add flavor to the gravy). Transfer the liquid to a saucepan and bring to a boil over medium-high heat. Reduce the gravy to at least half and serve over turkey.
2. Lime Cranberry Sauce
3/4 cup of water
1 12oz. fresh cranberries
Juice of 2 limes
Zest of two limes
1/2 cup preferred sweetener
Combine water and sweetener in a sauce pan and bring to a boil over medium-high heat. Add cranberries and bring back to boil. Reduce heat and simmer for 5 minutes uncovered until berries start to pop. Add lime juice and lime zest and continue to cook until all berries have popped and the sauce is thick for about 5 more minutes.
3. Cheese Skillet Bread
1 tbsp of butter to grease the skillet
2 cups of almond flour
1/2 cup of flaxseed meal
1/2 tsp salt
2 tsp baking powder
3 large eggs beaten
1/2 cup melted butter
3/4 cup almond milk
1 1/2 cups of shredded cheddar divided
Preheat oven to 425F. Add 1 tbsp butter to a 10-inch oven-proof skillet and place in oven. In a large bowl, whisk together almond flour, flaxseed meal, baking powder, salt and 1 cup of shredded cheddar cheese. Stir in the eggs, melted butter and almond milk until well combined.
Remove hot skillet from oven and swirl butter to coat sides. Pour the batter into the pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar. Bake 16 to 20 minutes, or until browned around edges and set through the middle. Cheese on top should be nicely browned. Remove and let cool 15 minutes.