I love Thanksgiving food. But I don’t love sugars and grains.
Generally, it seems like most Thanksgiving foods are gluten and sugar bombs. 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 says screw it and binge?
Surprisingly, 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.
However you choose to do Thanksgiving, it’s my goal to give you so many ideas, options, and inspiration. Take these recipes and make them your own, or choose the recipes that resonate with you and stick to them 100%. Either way, you won’t regret your Thanksgiving choices if you make a few of these dishes to bring to your potluck, place on your table, or show off at your Friendsgiving.
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:
Gluten Free, Low Carb, Keto Sides:
Sweets (these recipes are NOT keto, but are lower in sugar):
The following dessert recipes have added sugar, using the least amount possible, however, you are warned, and they have sugar nonetheless. Try using these recipes instead of traditional Thanksgiving recipes to consume less sugar (yet still stay gluten free and grain free):
Plus the newest edition Cranberry Sauce (Low Sugar) is right here.
Now, let’s get to eating and giving thanks!
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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!
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.