Keto Recipes for Christmas Dinner (2024)

Our fantastic keto Thanksgiving ideas will give you plenty to be thankful for — without any deprivation or guilt. From the turkey to the dessert table, we’ve got keto and low carb recipes that you and your family will love.

Be prepared to wow family and friends with this turkey! It’s loaded with fresh citrus flavor, and the earthy tones of sage. And the orange butter makes the meat unbelievably moist and juicy. Best. Thanksgiving. Ever. Our low carb stuffing adds a double whammy of amazing deliciousness too! Happy Holidays!

Stuffing

• 5 oz. low-carb Holiday bread or any other low carb bread
• ½ cup heavy whipping cream
• 1 lb ground pork or ground turkey
• 7 oz. bacon, diced
• 3 tbsp butter
• 1 (4 oz.) yellow onion, finely chopped
• ½ lb (2¼ cups) celery stalks, diced
• 4 oz. pecans, chopped
• 2 garlic cloves, minced
• ½ tsp ground nutmeg (optional)
• salt and ground black pepper to taste

Orange and sage butter

• 10 oz. butter, softened
• 2 (2 oz.) shallots, finely chopped
• 1 tbsp dried sage, finely chopped
• 1 orange, zest
• 1 tsp kosher or ground sea salt
• ¼ tsp ground black pepper

Turkey

• 12 lbs whole turkey
• 10 oz. rutabaga, diced
• 2 (41⁄3 oz.) carrots, roughly chopped
• 2 (8 oz.) yellow onions, wedges
• giblets from the turkey
• 2 tbsp olive oil
• 1 orange
• 2 tsp kosher or ground sea salt
• 1 tsp ground black pepper

Gravy

• drippings from the turkey
• 2 cups heavy whipping cream
• 4 oz. (½ cup) cream cheese
• salt or ground black pepper

1. Crumble or tear the bread into pieces in a large bowl, and pour the cream on top. Let the bread absorb the cream for a few minutes.
2. Fry the ground pork with bacon in half of the butter on medium-high heat in a large frying pan until cooked through. Season with salt and pepper.
3. Add onion, celery, pecan nuts, and garlic to the pan. Cook until vegetables are softened, about 5–7 minutes. Season with nutmeg, salt, pepper.
4. Stir bread into the mixture. Set aside and let cool.
5. Butter a baking dish with remaining butter. Reserve about a third of the stuffing mixture to stuff the turkey. Place the rest in the prepared baking dish, and refrigerate until the turkey is done in the oven.
6. Bake until browned and crunchy, about 20 minutes.

1. Preheat the oven to 350°F (175°C).
2. In a medium-sized bowl, combine all of the orange butter ingredients.
3. Pat the turkey dry with paper towels. Remove the giblets and reserve.
4. Using your fingers, gently loosen the breast skin and push in the orange butter. A good place to start is around the neck and thighs. Spread butter under the turkey breast and thighs. Reserve a third of the seasoned butter.
5. Stuff the stuffing mix into the turkey. Tie together the thighs with cotton cooking string. Place the turkey in a big roasting pan, breast up. Tuck the wings under the turkey so that they won’t dry out during roasting.
6. Place root vegetables, onion, and giblets around the turkey. Salt and pepper the turkey and vegetables. Drizzle with olive oil.
7. Smear the rest of the orange butter on top of the turkey. Squeezed the orange juice over the turkey and place them in the pan together with the vegetables.
8. Cover the breast part with aluminum foil to protect it from drying out. Place on lower rack in the oven and roast the turkey for 3–4 hours depending on the size, about 30 minutes per 2 lbs (1 kg). Baste the turkey every hour with pan juices. One hour before the turkey is done, remove the aluminum foil to allow the breast skin to roast.
9. A turkey should reach an inner temperature of 160°F (72°C) to be thoroughly cooked. It’s a good idea to use an oven-safe thermometer, and insert the probe into the middle of the inner side of the thigh, without hitting the bone.
10. Remove from the oven. Transfer the turkey to a large cutting board or serving plate. Tent with aluminum foil for 15–20 minutes, before serving.

1. While the turkey is cooling, remove the vegetables and giblets from the baking pan. Pour the cooking juices through a strainer into a saucepan.
2. Add heavy cream and cream cheese. Bring to a boil and lower the heat. Let simmer until desired consistency. Season with salt and pepper to taste.

The best way to thaw a frozen turkey is to let it thaw slowly in the refrigerator. This will take 2–3 days, depending on weight. Remember that the turkey should not be refrigerated when you place it in the oven. It should almost be at room temperature, or there’s a risk that it won’t be thoroughly cooked.

For easier holiday prep, you can make the orange butter and the stuffing the day before baking the turkey. You can prepare the turkey up to 1 day before, or just a few hours before roasting.

A large roasting pan and a zester.

Before a low carb lifestyle, my Thanksgiving plate was often filled nearly half full with stuffing. It was always my favorite side dish and I coveted the leftovers! After keto, I realized that this high carb dish needed a makeover. Fortunately, this recipe will give you a new tradition to love while staying healthy.

Keto cornbread

• ¼ cup (¾ oz.) coconut flour
• 1⁄3 cup (1¼ oz.) oat fiber
• 1⁄3 cup (11⁄5 oz.) whey protein isolate (unflavored)
• 1½ tsp baking powder
• ¼ tsp salt
• 4 oz. butter, melted
• 1⁄3 cup bacon fat or refined coconut oil, melted
• ¼ cup water
• 4 eggs
• ¼ tsp corn extract (optional)

Stuffing

• 1 lb fresh sausage
• 1⁄3 cup (2 oz.) finely chopped yellow onions
• 1 cup (2½ oz.) chopped mushrooms
• ½ cup (1¾ oz.) finely chopped celery stalks
• 1 garlic clove, minced
• 1 tbsp butter at room temperature
• 1 tsp dried sage
• ¼ tsp salt
• 1⁄8 tsp ground black pepper
• 2 eggs
• ½ cup chicken broth
• ¼ cup heavy whipping cream
• 1 oz. roasted and chopped pecans

1. Preheat oven to 350°F (175°C). Place a greased 10-inch (25 cm) cast iron skillet in the oven to heat while you make the cornbread.
2. Combine all dry ingredients in a bowl.
3. Add the melted butter, bacon fat, eggs, and water. Beat with a hand mixer. Stir in the corn extract.
4. Pour the cornbread mixture into the hot cast iron skillet and bake for about 18 to 20 minutes or until lightly browned and firm to the touch.
5. If you’re making the rest of the stuffing right away you don’t need to turn the oven off, just remove the bread and set that aside to cool a bit.

1. Preheat the oven to 350ºF (175°C) if it’s not already warm from baking the bread.
2. Butter a 9 by 13-inch (23 by 33 cm) oven-safe baking dish.
3. Brown the sausage in a large skillet.
4. When the sausage is browned, add the onion, mushrooms, celery, and garlic.
5. As it all browns, add the butter, sage, salt, and pepper. Set aside to cool.
6. In a separate bowl, mix together the eggs, chicken broth, and heavy cream.
7. Toss together the cooled sausage mixture, the egg mixture, and the cornbread crumbs.
8. Spread into the prepared baking dish and bake for 25 to 30 minutes, until browned.

Whey protein isolate has casein and lactose removed and is not the same as whey protein, which can be highly insulinogenic. Please check the ingredients on whey protein isolate to make sure there are no added sweeteners.

Oat fiber is the pure insoluble fiber from the outer husk of the oat. Because it is not digestible, it does not impact blood glucose.

You can store this bread in the refrigerator for up to 5 days. If you want to freeze it, you can do so for up to 3 months. We recommend slicing it first and placing parchment paper in between for easy access to the right amount.

Here’s a good keto bread option, baked with almond and coconut flour. It’s compact and very satisfying. One or two slices with plenty of toppings will go a long way.

• 1 cup (4 oz.) almond flour
• ¾ cup (2½ oz.) coconut flour
• 1⁄3 cup (12⁄3 oz.) sesame seeds
• ½ cup (3 oz.) flaxseed
• ¼ cup (11⁄3 oz.) ground psyllium husk powder
• 3 tsp baking powder
• 1 tsp ground fennel seeds or ground caraway seeds
• 1 tsp salt
• 7 oz. (4⁄5 cup) cream cheese, at room temperature
• 6 large eggs
• ¾ cup melted butter or melted coconut oil
• ¾ cup heavy whipping cream
• 1 tbsp poppy seeds or sesame seeds, for topping

1. Preheat the oven to 350°F (175°C).
2. Mix all dry ingredients, except the seeds for the topping, in a bowl.
3. In a separate bowl, whisk all remaining ingredients until smooth.
4. Add the wet mixture to the dry mixture and mix thoroughly. Place the dough in a greased bread pan, about 4 x 7" (10 x 18 cm), non-stick or use parchment paper. Sprinkle the top with the seeds.
5. Bake for about 45 minutes on the lower rack in the oven. Prick the bread with a knife to see if it’s ready, it should come out clean. Take it out of the oven and remove the bread from the form.
6. Remove the parchment paper and let the loaf cool on a rack. If the loaf is allowed to cool in the form the crust will be soggy.
7. Serve it freshly baked with your favorite toppings.

This bread needs to be stored in the fridge or in the freezer. When stored in the fridge it keeps up to 5 days. If you want to store it in the freezer we suggest slicing it before doing so. Place a bit of parchment paper between each slice to make single servings easier. Thaw the bread in the fridge or in room temperature and then toast it for best flavor.

This bread is great for toasting and can also be used to make your favorite sandwiches. Fill it with bacon, lettuce and tomato for an awesome BLT or serve it as a side to your favorite low-carb or keto soup.

Shrimp and grits is best known as the comfort food of the American South. Shrimp, bacon, and low carb cauliflower grits, cheddar cheese, and cream.

Grits

• 14 oz. cauliflower
• 1½ cups chicken stock
• 1 oz. butter
• ½ tsp salt
• ¼ tsp ground black pepper
• 2 oz. (½ cup) cheddar cheese, shredded
• 3 tbsp heavy whipping cream

Bacon and shrimp

• 1 lb peeled and deveined shrimp
• 2 tsp cajun seasoning
• ½ tsp ground black pepper
• salt (optional)
• 3½ oz. bacon
• 1 big minced garlic clove
• 1 tbsp butter
• 1 tsp fresh chives for garnish
• 1 tsp lemon juice

1. Using a food processor or a hand-held grater, rice the cauliflower. Aim for a fine, couscous-like consistency.
2. In a large saucepan, bring the chicken stock to a boil. Add the cauliflower, cover with a lid, and cook over medium heat for about 15 minutes.
3. Remove the lid, add the butter, salt, and pepper and cook for 10 more minutes, until the broth has reduced and the cauliflower is tender.
4. Add the cheese and cream and stir to combine, keep stirring until the cauliflower grits are at your desired consistency. Keep warm until serving.

1. Rinse, drain and pat dry the shrimp, add them to a large bowl. Season with the cajun seasoning, salt, and black pepper and set aside. If the seasoning contains salt already, you can reduce or omit it.
2. Chop the bacon and fry it in a pan over medium-high heat until crispy, then remove with a slotted spoon and set aside.
3. Add the shrimp to the same pan that you cooked the bacon in. Make sure you do NOT remove any of the bacon fat from the pan.
4. About 2 minutes after adding the shrimp, add the minced garlic and cook for an additional 2 minutes.
5. Next, add the butter to the frying pan and cook for another minute more until the shrimp is cooked all the way through.
6. Turn off the heat and add in the lemon juice and give it a final stir.
7. Serve the shrimp and bacon bits over the keto grits and garnish with chives or the green part of a spring onion.

A layer of carrot cake followed by a layer of cheesecake and topped with a layer of traditional cream cheese makes a delicious keto treat! This stunning carrot cake is one of Kristie Sullivan’s most popular baked goods. Perfect for special occasions like Easter or birthday celebrations.

Cake batter

• 1 tsp apple cider vinegar
• ½ cup heavy whipping cream
• 2⁄3 cup (51⁄3 oz.) unsalted butter, softened
• 1¾ cups (13 oz.) granulated erythritol
• 3 large large eggs
• 2 tsp vanilla extract
• 2 cups (8 oz.) blanched almond flour
• 6 tbsp whey protein isolate (unflavored)
• 1 tsp ground cinnamon
• ¾ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (2¼ oz.) finely shredded carrots
• ½ cup (1¾ oz.) walnuts (optional)
• ½ tsp maple extract (optional)

Cheesecake filling

• 1 lb (2 cups) cream cheese, room temperature
• 2 large eggs
• ½ cup (32⁄3 oz.) erythritol
• ¼ tsp stevia drops
• 1 tbsp vanilla extract

Icing

• 8 oz. (1 cup) cream cheese, room temperature
• ¼ cup (2 oz.) unsalted butter, softened
• ¼ cup (1¾ oz.) powdered erythritol
• ½ tsp vanilla extract

1. Preheat the oven to 300°F (150°C). Grease a 9-inch (23 cm) springform pan with butter or coconut oil and line with parchment paper.
2. In a small bowl, mix the vinegar into the heavy whipping cream and set aside.
3. In a separate bowl, cream the butter and granulated sweetener using a hand mixer or stand mixer. When the butter has lightened in color, add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and, if using, maple extract. Set aside.
4. In a third bowl, whisk together the almond flour, protein isolate, cinnamon, baking powder, baking soda, and salt.
5. Add the flour mixture to the egg mixture and stir to combine. Stir in the cream mixture. Add the carrots and walnuts, if using, and stir in by hand. The batter will be thick.
6. Pour the batter into the prepared pan. Use the back of a spoon to push the batter against the sides of the pan, creating a well for the cheesecake filling. Set aside.

1. In a large bowl, use the mixer to blend the cream cheese, eggs, sweeteners, and vanilla extract until smooth.
2. Carefully pour the filling on top of the prepared cake batter, adding a little filling at a time. Spoon the filling around the center and out and at least ½ inch (1 cm) up the sides of the pan.
3. Bake for 1 hour 15 minutes to 1 hour 25 minutes, until the edges are browned, and the center is set. When set, turn off the oven, leave the oven door slightly open, and allow to cool completely for at least an hour. Refrigerate for at least 6 hours or overnight.

1. In a large bowl, use a hand mixer or stand mixer to mix all the icing ingredients fully. Top the cake with the icing. Garnish with a sprinkle of chopped walnuts or a few shavings of fresh carrot if desired.

To give the cake batter even more flavor replace some of the granulated erythritol with a brown low-carb sweetener like Sukrin Gold.

Don’t be tempted to double the cake and create a carrot cake layer cake. The cheesecake layer is the lowest carb layer, and the cake is the highest carb. Doubling the cake portion makes this dessert much higher carb.

Remember that while it is nice to have a treat or a dessert on occasion, it is good to enjoy these only on special occasions and not as an everyday occurrence. Often, large desserts like this are best served as a celebration enjoyed with others so that you can enjoy one serving, and the rest is shared among friends and not left as a temptation. To avoid overeating, this dessert can also be sliced and frozen as individual servings.

If Christmas has a smell, this is it! Cinnamon, cardamom, ginger, and clove come together in this lightly sweet cupcake topped with an orange infused buttercream frosting. The warm aromas will greet your family and friends like a warm, festive hug.

Cupcakes

• 4 oz. butter, melted
• 1 tbsp ground cinnamon
• 1 tbsp ground cardamom (green)
• 1 tsp ground cloves
• 1 tsp ground ginger
• ½ cup heavy whipping cream
• 1 tsp vanilla extract
• 2½ cups (10 oz.) almond flour
• 3 tbsp ground psyllium husk powder
• 2 tsp baking powder
• ½ tsp salt
• 6 large eggs
• ½ cup (32⁄3 oz.) erythritol

Frosting

• 10 oz. (1¼ cups) cream cheese room temperature
• 2 oz. butter, room temperature
• ¼ cup (1¾ oz.) erythritol
• 1 orange, zest
• 2 tbsp fresh cranberries or lingonberries (optional)

1. Preheat the oven to 350°F (180°C). Prepare a 12-cup muffin tin by greasing or lining with paper liners.
2. Use a small bowl to combine the melted butter, cinnamon, cardamom, cloves, ginger, and heavy cream. Set aside.
3. In a medium-sized bowl, mix the almond flour with psyllium fiber powder, baking powder, and salt. Set aside.
4. In another bowl, beat the eggs, vanilla extract, and sweetener with an electric mixer until the sweetener has dissolved and the eggs are frothy. Beat in the butter mixture and the flour mixture a little at a time, continuously mixing at low speed.
5. Let the batter rest for a few minutes. Use two spoons to scoop the batter into the prepared muffin tins. Divide the batter evenly among the wells.
6. Bake for 20–25 minutes until the tops are just firm to the touch. Let cool completely before frosting.

1. Use a hand mixer to blend the cream cheese and butter until smooth and creamy. Whip in the sweetener and orange zest. Let rest in the fridge for 1 hour.
2. Use a piping bag to top the cupcakes with frosting. Garnish with cranberries, orange, or lingonberries if desired.

• Electric mixer
• Cupcake molds / 12-cup muffin tin