NSNG Low Carb Keto Thanksgiving Round Up!

I love Thanksgiving food.  But I don’t love sugars and grains.

It sure does seem like most Thanksgiving foods are gluten and sugar bombs.  So what’s a low-carber to do?  Say screw it and binge?  Or miss out on all the yummy foods as you watch everyone else say screw it and binge?

There’s a third alternative for all of us low carb, keto Thanksgiving recipe enthusiasts!

Make these NSNG (No Sugars No Grains), low carb, keto Thanksgiving recipes to eliminate the gluten, minimize your carbs, and maximize your eating enjoyment.

Please support my books Eat Happy and Eat Happy Too, where you can find these recipes and 300+ others for the rest of the year!

Turkey and Gravy:

Thanksgiving Turkey
Check out this recipe

Gluten Free, Low Carb, Keto Sides:

Roasted Zucchini and Squash Tian
Check out this recipe

Low Carb Thanksgiving Stuffing
Check out this recipe
Wild Mushroom and Green Bean Casserole
Check out this recipe
Creamed Spinach
Serves 6-8
Check out this recipe
Roasted Brussels Sprouts, Leek & Apple
Check out this recipe
Cauliflower Mash
Yields 1 1/2 cups
Check out this recipe
Zucchini Béchamel Mac & Cheese
(Serves 6–8)
Check out this recipe
Cauliflower Gratin
Check out this recipe

Sweets (these recipes are NOT keto, but are lower in sugar):

The following dessert recipes have added sugar, using the least amount possible, but still, you are warned, and they have sugar nonetheless.  Use these recipes instead of traditional Thanksgiving recipes to consume less sugar (yet still stay gluten free and grain free):

Pumpkin Cheesecake
Check out this recipe

Pumpkin Seed Brittle
Check out this recipe

The Best Dang Candied Yams On The Planet
Check out this recipe

Now, let’s get to eating and giving thanks!

XOXO

Anna

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5 Comments:

  • Rebecca J Chester / Reply

    I’m not a big fan of turkey. Any ideas to give it more flavor while roasting it this Thanksgiving?

    • I love to dry brine every turkey or chicken that I roast. The day before, you can clean and pat dry the turkey, then rub salt all over the outside and the inside of the bird. Let sit in fridge overnight, covered in a pan. Then when you roast the turkey the next day, you don’t have to season it as much, definitely rub the bird with olive oil on the skin, and tuck pats of butter under the skin of the breast. put lots of fresh herbs in the cavity, truss up, season again with salt and pepper and cook. It makes the tastiest most juicy bird!
      xoxo
      Anna

  • Jessica Rowley / Reply

    Hi Anna,

    What would you recommend for a thickener to make gravy?

    • I use arrowroot powder–usually up to 1/4 cup with a pan full of dripping should work. But remove some of the drippings into a smaller bowl and whisk in the arrowroot, and then add that smaller bowl back into the gravy pan or else it may clump up if you dump it in there directly.

  • Thank you.

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