37 Best Keto Thanksgiving Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pumpkin Cheesecake Bars

Keto Pumpkin Cheesecake Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT185M · Yield: [’12’, ’12 bars’]

These keto pumpkin cheesecake bars are made with layers of cheesecake and pumpkin pie mix.

Ingredients

• 2 cups almond flour
• 2 tsp cinnamon
• 1/3 cup powdered erythritol sweetener
• 6 tbsp butter (melted)
• 8 oz cream cheese
• 1/2 cup powdered erythritol sweetener
• 1/3 cup whipped topping
• 15 oz pumpkin puree
• 1/3 cup almond milk (unsweetened)
• 2 tsp pumpkin pie spice
• 1 box sugar-free vanilla pudding mix
• 1 tsp vanilla

Instructions

1. To create the crust layer, mix together the almond flour, cinnamon, powdered sweetener and dash of salt.
2. Pour the mixture in a parchment paper lined baking dish or pan. Top with melted butter and stir so that all the dry ingredients are coated with butter. Press the crust down firmly. Set aside for now.
3. To create the cheesecake layer, mix together the cream cheese and powdered sweetener until you have a smooth texture. Fold in the whipped topping, then pour on top of the crust. Place in the refrigerator for now.
4. To create the pumpkin layer, mix together pumpkin puree, sugar free vanilla pudding mix and milk. Add vanilla and pumpkin pie spice. Mix until you have a smooth, creamy texture. Pour on top of the cheesecake layer.
5. **Optional: Top the bars with a sprinkle of cinnamon and sugar-free sweetener. Place the bars in your freezer to set, about 3 hours.
6. Remove and slice. Store in an airtight container back in the freezer or refrigerator until you are ready to serve.

2. Instant Pot Stuffed Squash

Instant Pot Stuffed Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 people’]

Make flavourful and festive Instant Pot Stuffed Squash with this quick and easy recipe.

Ingredients

• 2 squash (cut in half and de-seeded)
• 250 ml (1 cup) water
• Cooking spray
• 400 g (2 cups) cauliflower rice (dried thoroughly (not wet or soggy))
• 3 spring onions (or scallions slices)
• 2-4 tbsp Balsamic vinaigrette
• 4 tbsp chopped pecans
• 4 tbsp pomegranate seeds
• 4 tbsp chopped dried cranberries
• 4 tbsp pumpkin seeds

Instructions

1. Add 1 cup water into the Instant Pot insert.
2. Place the Instant Pot trivet into the Instant Pot and add the squash.
3. Set to high pressure, manual or pressure cook for 5 mins. Allow a NPR for 5 mins and then perform QPR.
4. Remove the squash from the Instant Pot using long-handled tongs or heatproof oven mitts.
5. Heat a frying pan, add cooking spray and stir-fry the cauliflower rice for a couple of mins.
6. Switch off heat and add in the rest of the ingredients and mix together.
7. Stuff the squash and serve.

3. Pumpkin Spice Keto Truffles

Keto Pumpkin Pie Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT90M · Total: PT270M · Yield: [’36’, ’36 Truffles’]

Love pumpkin pie? Then you’ve got to try these creamy Keto Pumpkin Pie Bites! They taste like the real deal, but only have 2g net carbs each!

Ingredients

• 16 Oz Cream Cheese (softened)
• 3 Tbsp Butter (softened)
• 1 Cup Canned Pumpkin
• 1 Tbsp Pumpkin Pie Spice
• 1 Tbsp sugar free maple syrup
• 1 tsp Cinnamon
• 1 tsp Vanilla Extract
• 1/4 Cup monk fruit sweetener (granulated)
• 1 Cup Cocoa Powder
• Orange Decorative Candy Balls

Instructions

1. Prepare a cookie sheet with parchment paper and set aside.
2. In a mixing bowl, combine the softened cream cheese, butter and Stevia, and whip with the whisk attachment to an electric mixer until light and fluffy.
3. Add the canned pumpkin and blend until smooth.
4. Add the pumpkin pie spice, cinnamon, syrup, and vanilla, and mix until smooth.
5. Stop the mixer and scrape the sides of the bowl again with a spatula. Blend again until batter is completely smooth.
6. Chill the truffle mixture in the refrigerator for 1 hour.
7. Remove from fridge and roll mixture into balls, about 1 Tablespoon each, and place on cookie sheet.
8. Place the cookie sheet in the freezer for about 30 minutes.
9. Place the cocoa butter in a microwave-safe bowl, and heat in 10-second intervals, until it is melted and smooth.
10. Remove the truffle balls from the freezer, and dip the balls into the cocoa butter, and place back onto the parchment paper-lined cookie sheet.
11. When all balls have been dipped, sprinkle a little cinnamon on the truffles, and add the orange-colored candy balls on top.
12. Place the cookie sheet into the refrigerator to set the cocoa butter, about 4 hours.

4. Loaded Mashed Cauliflower

Loaded Mashed Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 5

This Loaded Loaded Mashed Cauliflower is a great low carb subsitute for mashed potatoes.

Ingredients

• 1 raw cauliflower , head
• 2 cloves garlic, minced
• 4 oz cream cheese
• 1/2 tsp salt
• 2 tbsp butter
• 1 1/2 cup cheddar cheese, shredded
• 3 tbsp bacon, crumbled

Instructions

1. Cut cauliflower into florets and then cut into smaller chunks
2. In a medium pot, combine cauliflower, garlic and enough cold water to cover the cauliflower. Bring to a boil.
3. Reduce heat to simmer and cook for 10 minutes or until cauliflower is fork tender.
4. Put cauliflower in food processor with cream cheese and butter. Puree until smooth.
5. Put in a baking dish. Mix in 1 cup of cheese and 2tbsp of bacon. Smooth out mixture.
6. Add remaining cheese and bacon on top and bake in 400 degree oven for 20 minutes or until cheese is melted.

5. Smothered Cabbage

Smothered Cabbage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT33M · Total: PT43M · Yield: [‘6’]

An easy to make, flavorful, versatile side dish!

Ingredients

• 2 teaspoons vegetable oil
• 6 small shallots ((or one small onion), peeled and finely sliced)
• 1 head cabbage (washed, cored, and cut into 1-inch pieces)
• garlic salt (to taste)
• 8 slices cooked bacon (cut into pieces)
• 1 cup (236ml) chicken stock

Instructions

1. Heat oil over medium heat in a large skillet, large saucepan, or dutch oven and sauté shallots for a couple of minutes until softened and lightly browned.
2. Add a third of the cooked bacon and the cabbage pieces and fry for 1 minute.
3. Stir in garlic salt and chicken stock, cover with a lid and allow to simmer, stirring occasionally for 10-12 minutes (fork tender cabbage with a little bite) or for about 17-20 minutes (softer cabbage).
4. Uncover, adjust seasonings, switch off the heat, and toss in remaining bacon.

6. Cinnamon Pecans

Low Carb Sugar Free Cinnamon Pecans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: 4

Enjoy the flavors of this fall confection without all the sugar! The cinnamon and Swerve gives an amazing candied coating to these pecans.

Ingredients

• 1 cup Pecans, Halves, roasted, unseasoned
• 3 Tbs butter, salted
• 3 Tbsp Swerve , Granulated Sweetener
• 1 Tsp Cinnamon

Instructions

1. Melt butter in nonstick pan over medium heat
2. Add Swerve and Cinnamon and stir until sweetener is incorporated
3. Add Pecans, stir well until all are coated with butter mixture
4. Reduce heat to low and continue to cook for 5 minutes, stirring often.
5. Remove from heat promptly to ensure the sugar coating does not scorch
6. Transfer onto cookie sheet or parchment paper to let cool fully.
7. Break up pecans with a spoon and serve, or store in an air tight container.

7. Keto Pumpkin Pie

Best Easy Keto Pumpkin Pie Recipe with Heavy Cream & Almond Flour Crust is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT5M · Total: PT30M · Yield: 14

This easy keto pumpkin pie recipe with heavy cream is low carb and gluten-free! It’s the best keto thanksgiving dessert to make from scratch!

Ingredients

• 12 ounces pumpkin puree
• 8 ounces cream cheese, softened
• 1 cup erythritol
• 1 cup heavy whipping cream
• 1 teaspoon cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/8 teaspoon salt
• 1 vanilla bean, sliced down the middle and scraped
• 3 cups almond flour
• 12 Tablespoons butter, melted
• 6 Tablespoons erythritol

Instructions

1. Preheat the oven to 350 degrees.
2. Combine the almond flour, erythritol and melted butter together. Stir to form a crumbly mixture for the crust.
3. Spread this mixture into an un-greased 9 inch pie pan. Bake for 5-8 minutes, until golden brown.
4. Allow to cool completely.
5. In a large bowl or mixer, add pumpkin puree, cream cheese and erythritol. Beat 1 minute on medium high speed.
6. Add remaining ingredients and beat 3-5 minutes until thick and creamy.
7. Pour the mixture into the cooled crusts and chill for 2-3 hours before enjoying!

8. Broccoli Casserole

Keto Broccoli Casserole (5 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 slices’]

This 5-ingredient keto broccoli casserole is so easy to make and flavorful. It’s a perfect dinner meal when you’re on a low carb diet. Gluten-free and vegetarian.

Ingredients

• 1 head of broccoli
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1 cup mature cheddar cheese (shredded)
• 1 tbsp onion powder
• pinch of salt and black pepper

Instructions

1. Preheat the oven to 350F (180C).
2. Chop broccoli into small pieces.
3. Add broccoli, heavy cream, sour cream, 1/3 cup of cheese, onion powder, and salt with pepper into a baking dish.
4. Stir well and top up with the remaining cheese.
5. Bake in the oven for 15-20 minutes until it’s golden brown.

9. Cranberry Sauce

The Best Ever Keto Cranberry Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT12M · Total: PT15M · Yield: [’12’, ’12 servings’]

This is the best keto cranberry sauce. It’s a delicious low carb cranberry sauce, easy and ready in 15 minutes with only 4 ingredients. Make this healthy sauce to complement your Thanksgiving meal.

Ingredients

• 12 oz whole cranberries (fresh or frozen)
• 1 cup powdered sweetener
• 1 cup water
• 1 tbsp fresh orange zest (or more)

Instructions

1. In a medium saucepan over medium heat, add cranberries, powdered sweetener, orange zest, and water.
2. Bring to a boil and reduce the heat to low.
3. Simmer for about 10-12 minutes, stirring from time to time, until the cranberries have split open. The sauce is ready when it’s slightly thick and has the desired consistency.
4. Remove from the heat and serve warm!
5. The cranberry sauce will continue to thicken as it cools. You can add a little bit more water to get make it runny again.

10. Lemon Garlic Chicken

Instant Pot Lemon Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Easy Instant Pot Lemon Garlic Chicken made in under 30 minutes! This quick and easy recipe is family-friendly and a crowd-pleaser.

Ingredients

• 6 large chicken breasts (boneless and skinless)
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon ground black pepper (freshly ground)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• ½ medium yellow onion (small)
• 4 garlic cloves (minced)
• ⅓ cup chicken broth/stock
• 2 lemons (1 for juice and zest, and 1 to be sliced)
• parsley (chopped, fresh)

Instructions

1. Generously season the chicken breasts with garlic powder, paprika, salt, and black pepper. Give the chicken a good rub with your hands to evenly distribute the seasonings all over the chicken.
2. Add olive oil into the Instant Pot and press sauté so the oil gets hot. Place chicken breasts (or thighs if using) into the Instant Pot and brown for 3 minutes. Work in batches if needed.
3. Flip with tongs and sear the other side until browned – about 3 minutes. When both sides are browned, transfer to a plate and set aside. Then, deglaze the pot. Scrape up any browned bits from the bottom of the pot.
4. Add butter and sauté the onions until golden. Add garlic and cook for 30 seconds or a minute until it becomes fragrant.
5. Deglaze the pot with the chicken stock or broth, and using a wooden spoon scrape off any bits stuck to the bottom of the pot.
6. Return the chicken to the Instant Pot. Secure the lid and make sure that the vent is sealed. Press on manual/pressure cook and set the time at 7 minutes.
7. The Instant Pot will come to pressure then cook. When the cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
8. Optional: Feel free to thicken the sauce if you like by adding 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Press on saute, add the cornstarch slurry, and whisk until the sauce thickens.
9. Add lemon juice, lemon zest and garnish with fresh chopped parsley and lemon slices. Serve warm over white rice or mashed potatoes.

11. Boursin and Prosciutto Stuffed Mushrooms

Boursin and Prosciutto Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 large cremini mushrooms, stems removed
• 4 ounces Boursin cheese
• 4 ounces cream cheese, softened
• 4 slices prosciutto, finely chopped
• 1/3 cup breadcrumbs
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon chopped parsley for garnish

Instructions

1. 1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. 2. Mix Boursin and cream cheese until smooth; fold in chopped mushrooms stems and prosciutto; season with salt and pepper.
3. 3. Stuff each mushroom cap with the cheese mixture; top with breadcrumbs and drizzle with olive oil.
4. 4. Bake 15–18 minutes until tops are golden and bubbly. Garnish with parsley and serve.

12. Roasted Turkey Breast

Roasted Turkey Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Yield: [‘6’, ‘6 servings’]

If you’re cooking for a smaller number of people this Thanksgiving or Christmas, then this roasted turkey breast is so easy to cook and takes just 60-90 minutes to be ready!

Ingredients

• 3-6 lb turkey breast (boneless or bone-in)
• ½ cup butter (softened)
• 1 clove garlic (minced)
• 4 leaves fresh sage
• 2 sprigs thyme
• 2 sprigs rosemary
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a small bowl, combine butter with herbs, salt, and pepper. Mix and set aside.
3. Pat dry the turkey breast (do not wash). Then using the bottom of a spoon, lift up the skin and spread the herb butter. You can either spread half of it under the skin, and the rest over the skin, or spread it all underneath the skin.
4. Once that is done, transfer the turkey breast to a roasting dish and onto the oven (you don’t need to cover it with foil, as it won’t roast in the oven for long). Roast for 60-90 minutes depending on the size of your turkey, when a kitchen thermometer inserted into the thickest part of the breast registers 155°F (68°C), remove from the oven.
5. Allow the turkey breast to rest for 20-30 minutes, a kitchen thermometer should register 165°F (74°C). This means that the turkey breast is safe to eat, and ready to be sliced.Make sure that the temperature does not exceed 155-160°F when roasting, as that will dry the meat and make it tough.

13. Butter Herb Air Fryer Turkey Breast

Butter & Herb Turkey Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

Made effortlessly in an air fryer, this succulent turkey breast is a treat any time of the year!

Ingredients

• 1 turkey breast (bone-in; skin-on)
• 2 tablespoons dried herbs (thyme, marjoram, parsley, oregano, tarragon – use a mixture!)
• 2 tablespoons butter (softened)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Pat the turkey breast dry with paper towels.
2. Season well with the salt and pepper.
3. Mix the dried herbs into the softened butter. Using the basting brush, spread half the mixture onto the turkey breast.
4. Pop it into the air fryer at 375-F for about 40 minutes or until the internal temperature reaches 165F.
5. After about 20 minutes, brush on the remaining butter and herb mixture.
6. Let it rest, covered with foil, for 10 minutes prior to slicing.

14. Air Fryer Chicken

Air Fryer Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano or thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat air fryer to 400°F (200°C). Lightly oil the chicken or spray with cooking spray.
2. 2. Mix paprika, garlic powder, onion powder, oregano, salt, and pepper; rub over all sides of the chicken.
3. 3. Place in a single layer in the air fryer; cook 10–12 minutes, turning once, until an internal thermometer reads 165°F (74°C).
4. 4. Rest 3 minutes, then serve with lemon wedges if desired.

15. Squash Feta and Arugula Salad

Squash Feta and Arugula Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cubed butternut squash
• 4 cups fresh arugula
• 1/2 cup feta cheese, crumbled
• 1/4 cup pepitas, toasted
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• Salt and freshly ground pepper, to taste
• Optional: 1/4 cup dried cranberries

Instructions

1. 1. Preheat the oven to 400°F (200°C). Toss the squash with 1 tablespoon of olive oil, salt, and pepper, then roast on a baking sheet until tender, about 20 minutes, flipping once.
2. 2. In a large bowl, combine arugula, roasted squash, feta, and pepitas.
3. 3. Whisk the remaining 1 tablespoon olive oil with lemon juice and a pinch of salt; drizzle over the salad.
4. 4. If using cranberries, fold them in gently.
5. 5. Taste and adjust seasoning, then serve immediately.

16. Cheese Tomato Quiche

Cheese and Tomato Quiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT45M · Total: PT70M · Yield: [‘6’, ‘6 slices’]

Keto quiche is a fun, easy breakfast anyone can make. This cheese and tomato quiche is flavorful, savory, cheesy, and will keep you in ketosis.

Ingredients

• 2 cups cheddar cheese (grated)
• 12 large eggs
• 1/2 cup cream cheese
• 12 tbsp butter (melted)
• 1 medium or 2 small tomatoes (chopped)
• 1/4 cup onion (chopped)
• 1/8 tsp thyme
• 1/4 tsp dried parsley
• salt & black pepper (to taste)

Instructions

1. Add 1.5 cups of cheddar cheese to a baking dish (8″ x 12″).
2. Melt butter in a microwave.
3. Now add eggs, cream cheese, tomatoes, and onion to the food processor. Add in thyme, dried parsley, and salt with pepper.  If you don’t own a food processor, whisk eggs in a bowl with cream cheese and mix in tomatoes with onions with the rest of the ingredients.
4. While processing the ingredients, slowly start pouring in melted butter. In the case of no processor, just pour in the butter while mixing all the ingredients together.
5. Now, pour the egg mixture over the shredded cheese into a baking dish.
6. Sprinkle with the remaining ½ cups of cheese.
7. Bake in the oven at 325F for 45 minutes. The outside should be completely cooked, while the middle only a little jiggly.
8. Cooldown before serving! The recipe is freezer-friendly!

17. Pumpkin Cookies with Cream Cheese Frosting

Fluffy Keto Pumpkin Cookies with Cream Cheese Icing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’24’, ’24 Cookies’]

Thick, fluffy pumpkin cookies topped with a rich cream cheese icing and a hint of cinnamon — these Keto Pumpkin Cookies are a decadent tasting treat AND low carb!

Ingredients

• 8 ounces cream cheese (softened)
• 2 eggs
• ½ cup butter (softened)
• 2/3 cup almond flour
• ½ cup canned pumpkin
• 1 tablespoon vanilla
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice
• ½ cup erythritol (powdered sugar substitute)
• 2 teaspoons baking powder
• 4 ounces cream cheese (softened)
• 4 tablespoons butter (softened)
• ½ cup erythritol (powdered sugar substitute)
• 2 tablespoons crushed pecans

Instructions For the cookies:

1. Preheat oven to 350°F and prepare a baking sheet with parchment paper or silicone baking mat.
2. Whisk together dry ingredients in a small mixing bowl.
3. Mix together the butter, cream cheese, pumpkin, vanilla, and powdered sugar in a large mixing bowl.
4. Add in the eggs and beat for 1-2 minutes.
5. Pour dry ingredients into bowl of wet ingredients and mix until well combined.
6. Using a small cookie scoop, place dough onto prepared baking sheet. For extra thick cookies, leave them rounded. For thinner, wider cookies, use a fork to gently flatten them.
7. Bake for 13-18 minutes. Keep an eye on them and remove from oven when the edges just start to brown.
8. Allow to cool completely before frosting.

For the frosting:

1. Combine all ingredients in a bowl and mix until fluffy.
2. Spread a generous dollop of frosting on each cookie.
3. Finish with a sprinkle of cinnamon and chopped pecans, as desired.

18. Mashed Cauliflower

Mashed Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large head cauliflower, cut into florets (about 4 cups)
• 2 tablespoons unsalted butter
• 1/4 cup milk (dairy or non-dairy)
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced (optional)
• Salt and pepper to taste

Instructions

1. 1. Steam the cauliflower florets until very tender, about 12–15 minutes; drain well.
2. 2. Return to pot or a large bowl and add butter (and garlic if using); mash until smooth.
3. 3. Stir in milk and Parmesan cheese until creamy.
4. 4. Season with salt and pepper; add more milk if desired for desired creaminess.
5. 5. Transfer to a serving dish and serve warm.

19. Pumpkin Chocolate Chip Cookies

Keto Pumpkin Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’24’, ’24 Cookies’]

Taste the fall spirit with these amazing Keto Pumpkin Chocolate Chip Cookies

Ingredients

• 1 ½ cups almond flour
• 1/2 cup butter (softened)
• 3/4 cup eryt (granulated)
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar free chocolate chips

Instructions

1. Pre-heat oven to 375°F and prepare a baking sheet with silicone mat or parchment paper.
2. Mix together softened butter, Swerve, egg, and vanilla extract with electric hand mixer. Add in pumpkin puree and pumpkin pie spice.
3. Add almond flour, baking powder, and salt and mix ingredients using a spoon until a soft dough forms.
4. Stir in chocolate chips.
5. Scoop cookie dough into 24 balls and place on baking sheet. Use the back of a spoon to flatten each cookie slightly, as the dough doesn’t spread out when baking.
6. Bake for 12-13 minutes until slightly browned, yet cooked through.
7. Move cookies to a cooling rack.

20. Almond Cake

Keto Almond Cake – Swedish IKEA cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: 8

The Keto Almond Cake recipe is a low-carb version of the Swedish Ikea Almondy cake (Mandeltårta) that you can get in their store. This is an incredibly delicious healthy almond cake that is low in carbs, gluten-free, and keto-friendly.

Ingredients

• 4 eggs whites
• pinch salt
• 1/4 cup + 2 tbsp (75g) granulated sweetener
• 3/4 cup (140g) ground almonds
• 4 egg yolks
• 1/4 cup + 2 tbsp (75g) granulated sweetener
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream
• 1/2 cup + 1 tbsp (130g) butter, softened
• 1/4 cup sliced almonds

Instructions

1. Separate the room temperature egg whites from the egg yolks. Put the egg whites in a large mixing bowl and add a pinch of salt. Gradually add sugar while beating until stiff peaks are formed.
2. Gradually fold ground almonds with a spatula.
3. Divide the mixture evenly into two round 7″ cake pans lined with parchment paper.
4. Bake at 350 degrees Fahrenheit for 20 to 25 minutes, or until golden brown. Remove from the oven and let stand on a rack to cool.
5. Remove from the oven and let cool on a rack.
6. In a medium bowl, whisk together the egg yolks, sugar, and heavy whipping cream until well blended. Transfer to a saucepan and heatover medium until the mixture thickens (about 8-10 minutes).
7. Remove from heat and transfer the mixture into a bowl, cover, and place in the fridge for 1 hour to cool.
8. In another bowl cream the butter. You want to beat the butter until it’s light and fluffy, but not so much that it starts to melt.
9. Gradually mix the egg yolks cream with the butter and add vanilla extract (optional) with a hand mixer until combined.
10. Place one layer of cake on a place or cake stand. Spread a layer of cream on top, then add the second layer. Spread more cream over thesides and top of the cake.
11. Toast almond flakes on a pan (watch them closely and stir), and allow them to cool. To finish, sprinkle toasted almond flakes over the top and sides of the cake.

21. Green Beans

Smothered Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’]

A family friendly green bean and bacon casserole.

Ingredients

• 2 teaspoons vegetable oil
• 6 small shallots (or one small onion, peeled and finely sliced)
• 1 pound (450g) green beans (washed and trimmed)
• garlic salt
• 8 slices cooked bacon (cut or crumbled)
• 1 cup (240ml) chicken stock

Instructions

1. Heat vegetable oil over medium heat in a large skillet. Add the shallots and sauté for a few minutes until they soften and lightly brown.
2. Add a third of the bacon and the fresh green beans to the pan and fry for 1 minute.
3. Stir in garlic salt and chicken stock, then cover with a lid and allow to simmer, occasionally stirring for 15 minutes for fork tender green beans with a little bite or for about 20 minutes for softer green beans.
4. Adjust the seasonings to taste and switch off the heat. Toss in the remaining bacon and serve.

22. Turmeric Spice Cauliflower Rice

Turmeric and Spice Cauliflower Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Cauliflower rice is a popular low-carb substitute for real rice. This Spice Cauliflower Rice gets it’s beautiful color from fresh turmeric root.

Ingredients

• 1 head of cauliflower
• 1 tbsp extra virgin olive oil
• 1/4 cup onion (finely chopped)
• 1 tbsp turmeric (fresh, grated)
• 1 tbsp lime juice
• 1/2 tsp kosher salt
• 1/2 tsp cumin
• 1/4 tsp black pepper (ground)
• 2 tbsp cilantro (fresh, chopped)
• 2 tbsp green onions (chopped)

Instructions

1. Remove leaves from the head of the cauliflower.
2. Separate or cut cauliflower florets and place in a food processor with a sharp blade. Pulse until florets are chopped into small pieces, resembling coarse rice. Do not over blend or cauliflower will turn to mush.
3. Transfer the cauliflower rice to another bowl, as needed. Work in batches to process the cauliflower and do not overfill the food processor bowl while pulsing.
4. In a large skillet over medium-high heat, heat olive oil, then add onion and sauté for 2 minutes.
5. Stir in cauliflower rice with the onions and cook until it just starts to soften, about 5-8 minutes.
6. Stir in turmeric and lime juice until mixed thoroughly and rice is uniformly golden.
7. Season rice with salt, cumin and black pepper.
8. Transfer rice to serving platter and top with cilantro and green onions.

23. Keto Chicken Salad

Keto Chicken Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’12’, ’12 salad leaves’]

With just 1g net carbs, this chicken salad is super delicious, nutritious, and most important keto-friendly. It’s a lovely lunch or dinner meal that could be easily meal prepped. While it’s ketogenic, the salad is refreshing and filling.

Ingredients

• 3 chicken breasts
• 1 tbsp olive oil
• salt and black pepper (to taste)
• 2 boiled eggs (peeled and chopped)
• 1/2 cup greek yogurt
• 1 tsp dijon mustard
• 1 tsp fresh lemon juice
• 1 stalk celery (diced)
• 1 tbsp fresh dill (chopped)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• pinch salt and black pepper
• Sweet gem lettuce (for serving)

Instructions

1. Chicken
2. Preheat the oven to 350F (180C). Place your chicken on a baking tray and season it with salt and pepper. Then, cover it in olive oil.
3. Bake the breasts in the oven for 30 minutes until the chicken is fully cooked.
4. Once the chicken cools down, shred it with a fork.
5. Salad
6. Add the rest of the ingredients except for sweet gem lettuce leaves into a bowl. Mix in the chicken and combine all the ingredients.
7. Fill the lettuce leaves with the chicken salad and enjoy it!

24. Dry Brine Turkey

Dry Brine Turkey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [’12’, ’12 people’]

The simplest way I know of to roast a turkey with succulent, flavorful meat and crispy skin.

Ingredients

• 12 pound turkey (patted dry)
• 8 fresh sage leaves (or more)
• 4 fresh rosemary sprigs (or more)
• 8 fresh thyme sprigs (or more)
• 3 tablespoons kosher salt

Instructions

1. Two days before you plan to roast the turkey, pat it dry and place breast side up on a roasting rack or platter.
2. Loosen skin under breast and thighs and tuck fresh herb sprigs underneath. (see video) Sprinkle turkey all over with kosher salt, lightly rubbing it into the breast and onto the legs and thighs. Cover turkey tightly with plastic wrap and refrigerate for two days.
3. The night before you plan to roast the turkey, remove the plastic wrap and pat dry. Then refrigerate overnight, uncovered. (This will make the skin extra crispy!)
4. One hour before you’re ready to roast the turkey, remove it from the refrigerator.
5. Preheat oven to 450°F.
6. Roast turkey 30 minutes.
7. Reduce the oven temperature to 325°F and continue roasting until an instant read thermometer inserted into the thigh (take care to not touch the bone) reads 165˚F (approximately 12 minutes per pound).
8. Remove turkey, tent with foil and allow to rest for 30 minutes before carving.

25. Spaghetti Squash with Onion Garlic and Parmesan

Roasted Spaghetti Squash with Garlic and Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT90M · Yield: [‘8’]

Roasted spaghetti squash combined with butter, onion, garlic, and Parmesan is a fantastic simple, healthy side that goes with everything!

Ingredients

• 3 pounds spaghetti squash
• 4 tablespoons unsalted butter
• 1/4 cup minced red onion
• 4 cloves garlic (, finely minced)
• 1/2 teaspoon salt
• 1/4 cup chopped parsley
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Preheat oven to 400 degrees F.
2. Pierce squash a few times all over with a sharp knife.
3. Place on a baking sheet and cook for 1 hour. Let cool for 15 minutes.
4. Cut squash in half, lengthwise. Remove and discard the seeds and pulp.
5. Using a fork, scrape the rest of the squash to get long strands (like spaghetti.) The squash should have a slight crunch (al dente.) Place in a bowl and keep warm.
6. In a large nonstick sauté pan, melt the butter over medium heat. Add onion; cook for 3-5 minutes until soft. Add in the garlic and stir until fragrant, about 30 seconds.
7. Add cooked squash strands to the pan and mix thoroughly. Season with salt.
8. Add the parsley and Parmesan and toss to combine. Taste and adjust seasoning, if necessary.
9. Serve warm and enjoy!

26. Keto Zucchini Fritters

Keto Zucchini Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT16M · Total: PT41M · Yield: [’24’, ’24 fritters’]

These vegetarian zucchini fritters are yummy, flavorful and so delicious! Great comfort food when you’re on a keto diet.

Ingredients

• 8 medium zucchinis (grated)
• 1 tsp sea salt
• 1 cup parmesan cheese (grated)
• 2 large eggs
• 4 cloves garlic (minced)
• 2 tsp Italian seasoning
• 2 tsp garlic powder
• 2 tsp onion powder
• Olive oil
• Green onion (chopped)
• Sour cream

Instructions

1. Grate zucchinis, salt them, and toss them. Let them sit for 10 minutes or so.
2. Squeeze the water out of zucchini with your hands.
3. Now, wrap the zucchini in paper towels and squeeze as much of the leftover water as possible. Make sure to drain as much as possible so that your fritters don’t fall apart.
4. Add zucchini to a large bowl and add parmesan cheese, eggs, minced garlic, Italian seasoning, garlic powder, and onion powder.
5. Mix all the ingredients.
6. Add plenty of olive oil to a skillet and heat it to medium-high heat.
7. Spoon the batter onto the skillet and flatten each fritter. Fry for 2 minutes on each side until the fritters are golden brown.
8. Serve with sour cream and green onion.

27. Green Bean Casserole

Keto Green Bean Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘6’]

This Keto Green Bean Casserole is an absolute must for your family get-togethers this holiday season! Enjoy this holiday time favorite guilt-free!

Ingredients

• 1 cup Onion (chopped)
• 1 tablespoon Minced Garlic
• 2 cups Mushrooms (finely chopped)
• 1 pound green beans (fresh or frozen)
• 1/4 cup Water
• 1 teaspoon Kosher Salt
• 1/2 teaspoon pepper
• 2 tablespoons Cream Cheese (diced and at room temperature)
• 1/4 cup Half and Half
• 1/2 cup Toasted Sliced Almonds (for topping OR)
• 1/2 cup fried onions ((not keto but may work for IFFYM))

Instructions

1. Place butter, onions, garlic, mushrooms, water, salt and pepper into the Instant Pot.
2. Add green beans on top. Place cream cheese cubes on top of the beans. Do not stir.
3. Close the lid and press PRESSURE COOK. Cook on HIGH for 3 minutes and then release all pressure immediately.
4. Turn the pot on Sauté. Add in half and half and stir. Allow it to cook for 1-2 minutes until the sauce has thickened.
5. Add any toppings if using, and serve.

28. Cauliflower Au Gratin

Keto Cauliflower Au Gratin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 people’]

Rich and creamy, keto cauliflower au gratin is the most versatile side dish you can make. It goes with any meal – and fills you up!

Ingredients

• 2 large Heads of Cauliflower (stems removed, separated into evenly-sized florets)
• 1 cup Unsalted Butter (2 sticks)
• 2 cups Heavy Cream
• 3 cups Sharp Cheddar Cheese (divided )
• 1 1/2 cups Bacon (cooked and crumbled )

Instructions

1. Preheat the oven to 350 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
2. Fill a large stockpot with water to three-quarters full. Add about 1 teaspoon salt. Bring the water to a boil over high heat. Add the cauliflower florets and cook for 10 minutes or until fork-tender. Drain the cauliflower well and place in the casserole dish.
3. Sprinkle half of the bacon over the cauliflower and tuck into the cauliflower florets.
4. Meanwhile, in a large skillet, melt the butter over medium-low heat. When the butter is melted, add the heavy cream and bring to a boil, stirring often. Allow to simmer for 10 minutes. Stir in 2 1⁄2 cups of the cheese and stir until melted. Allow sauce to simmer.

29. Cheesy Brussel Sprouts with Bacon

Cheesy Brussels Sprouts with Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 4

Cheesy Brussels Sprouts with Bacon is an easy side dish that will leave everyone wanting more! Crisp sauteed brussels sprouts and smoky bacon are oven-baked in a creamy garlic sauce topped with parmesan and mozzarella cheese. (keto-friendly and gluten-free)

Ingredients

• 200g bacon rashers, chopped
• 2 tablespoon butter
• 700g brussels sprouts, halved and ends trimmed
• 4 cloves garlic, minced
• Salt & pepper to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1 1/2 cups heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup parmesan cheese, finely grated
• Fresh chopped parsley for garnish (optional)

Instructions

1. Remove bacon. Using a slotted spoon, remove the bacon from the skillet leaving behind the bacon grease. Place the bacon on a paper towel-lined plate for later use.
2. Sautee the Brussel sprouts and garlic. Lower heat to a medium-high heat and add the butter to the skillet. Allow the butter to melt and then add Brussels sprouts and garlic. Sautee until golden and tender – about 3 minutes.
3. Add the seasoning. Once the Brussel sprouts are tender and golden, add the salt, pepper, onion powder, and dried parsley. Mix to combine.
4. Add the cream and bacon. Lower the heat and add the heavy cream and prepared bacon. Simmer for 5 minutes.
5. Top with cheese. Sprinkle over the mozzarella and parmesan cheese.
6. Bake. Place the skillet in the center of the oven and bake for 15 – 20 minutes.
7. (optional) Broil. You can broil the dish for 5 minutes if you prefer a more golden cheese topping.
8. Serve. This dish is best served warm. An optional garnish is fresh chopped parsley.

30. Zucchini Boats

Keto Zucchini Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’, ‘6 zucchini boats’]

These keto zucchini boats are so flavorful, yummy, and filling. A great meal for staying in ketosis while still getting enough protein. Each boat has 5.6g net carbs.

Ingredients

• 3 medium zucchini
• 1 lb pork mince
• 1 small white onion or ½ large onion (finely chopped)
• 1 jalapeno (sliced)
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cherry tomatoes (diced)
• 1 1/2 cups mozzarella (shredded)

Instructions

1. Begin by preheating the oven to 350F and oil a baking tray.
2. Wash zucchinis and cut in each in half lengthwise.
3. Using a spoon, scoop out the middle of the zucchinis. Chop up the scooped-out portion.
4. Heat a pan over medium heat, add in chopped zucchini and onions and cook until soft.
5. Add the pork mince, jalapenos, paprika, cumin, garlic powder, onion powder, and oregano.
6. Cook them until the pork is fully cooked. Don’t forget to stir continuously.
7. Once fully cooked, drain the pork in the pan and then add salt and black pepper. Stir in the tomatoes and let them simmer for another 2-3 minutes.
8. Now, stir in 1 cup of mozzarella cheese.
9. Place zucchinis onto the baking dish or baking sheet and spoon in the meat mixture.
10. Top each zucchini boat with the remaining mozzarella cheese.
11. Bake in the oven for 30 minutes. Serve hot.

31. Cheesy Brussel Sprout Bake

Cheesy Brussel Sprouts (Low Carb, Keto) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’]

It doesn’t get more delicious than these cheesy Brussel sprouts topped with crispy bacon! Even kids will love them!

Ingredients

• 3 slices bacon (chopped)
• 1/2 onion (diced)
• 4 cups brussel sprouts (outer leaves discarded and cut in half)
• Salt and pepper (to taste)
• 3/4 cup almond milk
• 1-2 Tablespoons cornstarch
• 1 cup cheddar cheese (shredded)
• 1/4 cup Parmesan cheese (shredded)

Instructions

1. Preheat oven to 350F°F.
2. Using a cast iron skillet (or oven safe pan), cook the bacon. When done, remove bacon to a paper towel lined plate to dry.
3. Add the diced onions and Brussel sprouts to the hot pan where you cooked the bacon. Cook for 4-5 minutes, stirring occasionally, until onions soften and Brussel sprouts are browned. Stir occasionally.
4. In a microwave safe dish, microwave the milk for 25 seconds, then whisk in the cornstarch. Add to pan with Brussel sprouts, stirring until thickened.
5. Remove pan from heat. Top with shredded cheese and the crumbled cooked bacon.
6. Place pan in the oven and bake for 8-10 minutes, until cheese is fully melted.

32. Broccoli Bacon Salad

Broccoli Bacon Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT1H15M · Yield: 10

This Broccoli Bacon Salad Recipe makes a tasty side dish. Make this easy keto broccoli salad in 15 minutes.

Ingredients

• 6 cups broccoli florets, chopped
• 1/4 cup red onions, thinly sliced
• 1/2 cup chopped cooked bacon
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds (hulled)
• 1/2 cup shredded cheddar cheese
• 1 cup mayonnaise
• 3 tablespoons sugar, Swerve or powdered monk sweetener
• 2 tablespoons cider vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl combine the broccoli florets, dried cranberries, bacon, cheddar cheese, onion, and sunflower seeds.
2. In a small bowl whisk together mayo, vinegar, sugar, salt, and pepper until well combined.
3. Pour dressing over the broccoli salad mixture and toss together until well combined.
4. Place the Broccoli Bacon Salad in the refrigerator for 1 hour. Toss together once more before serving.

33. Pumpkin Cheesecake

Keto Pumpkin Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT70M · Total: PT85M · Yield: [’10’]

So rich and creamy! Enjoy this easy keto dessert guilt-free. Each bite is pure pumpkin heaven.

Ingredients

• 1 ½ cup pecans (chopped)
• 1 egg white
• 2 packages cream cheese (8oz/250g packages, softened)
• 3 large eggs
• 1 cup Monkfruit sweetener
• 1 cup pumpkin puree
• 2 tsp cinnamon
• 1 tsp ginger
• ½ tsp nutmeg

Instructions

1. Preheat oven to 350°F.
2. In a small bowl, mix together cinnamon, ginger and nutmeg.
3. In another bowl, whisk egg white until foamy. Add pecan pieces and 1 tsp of spice mixture. Stir to combine. Press into a 9-inch springform pan. Bake for 10 minutes.
4. In a large bowl, beat cream cheese until a whipped consistency. Add pumpkin, eggs, Monkfruit sweetener and the rest of the spice mixture. Beat until smooth.
5. Grease sides of springform pan. Pour in cheesecake mixture.
6. Bake for 1 hour. Remove from oven and let cool before serving.

34. Stove Top Stuffing

Stove Top Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 cups cubed day-old bread, torn into small pieces
• 2 cups hot chicken broth or stock
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1 teaspoon poultry seasoning
• Salt and pepper to taste

Instructions

1. 1. In a saucepan, melt butter over medium heat; sauté onion and celery until translucent, about 5 minutes.
2. 2. Add bread cubes and poultry seasoning; stir to coat with butter and vegetables.
3. 3. Pour in hot broth gradually, mixing until bread is moistened but not mushy.
4. 4. Simmer on low heat for 4–6 minutes, stirring occasionally to blend flavors.
5. 5. Fluff with a fork and season with salt and pepper.
6. 6. Serve hot as a side.

35. Chocolate Nut Clusters

Chocolate Peanut Clusters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [’20’]

With just two ingredients and possibly the easiest cooking instructions ever, chocolate peanut clusters (or nut clusters) are a tasty treat. Good all year round!

Ingredients

• 12 ounces semi-sweet chocolate (2 cups chips or equivalent in chopped bars, can use sugar free chocolate)
• 1 ½ cups shelled peanuts
• Optional flaky sea salt or other toppings

Instructions

1. Line a baking sheet with parchment.
2. Melt the chocolate as follows: (see “Other Ways to Melt Chocolate” above for other methods).
3. Put chocolate chips or chopped chocolate into a rounded glass bowl (for easier stirring) and heat on high for 30 seconds. Remove and stir vigorously.
4. Heat again for 30 seconds and stir vigorously again. After this, heat in 10 second intervals followed by stirring until melted.
5. Stir peanuts into the chocolate.
6. Drop by spoonfuls onto the parchment. If desired, sprinkle with flakey sea salt, flaked coconut or other toppings.
7. Let cool at room temperature or move to the refrigerator for faster cooling.
8. In a cool house, can be stored at room temperature. Otherwise store in the refrigerator.

36. Keto Pumpkin Mousse

Keto Pumpkin Mousse Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: 6

Keto Pumpkin Mousse is a four-ingredient no-bake dessert recipe. Use it to fill a pumpkin mousse pie.

Ingredients

• 1 15-ounce can pumpkin puree
• 2 tablespoons pumpkin pie spice
• 1/4 cup powdered stevia, powdered monk fruit sweetener, or Swerve Sweetener
• 1 14-ounce can unsweetened coconut cream

Instructions

1. Place the can of unsweetened coconut cream in the refrigerator overnight.
2. Place bowl and wire whip beater from your stand mixer in the refrigerator for 15 minutes to chill.
3. Put pumpkin puree, pumpkin pie spice, and sugar substitute in a large bowl. Mix until ingredients are thoroughly incorporated.
4. Prepare the coconut whipped cream by spooning the chilled coconut cream into the chilled bowl. Whip on medium-high like you would whipping cream until it’s light and fluffy and soft peaks form. Do not overbeat.
5. Gently fold coconut whipped cream into pumpkin mixture until well blended. Place the bowl in the refrigerator for 15 minutes while you clean up. Dish into bowls and serve.

37. Spatchcock Turkey

Spatchcock Turkey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT1520M · Yield: [’12’]

This spatchcock turkey recipe is a whole turkey that’s been brined, then flattened and roasted until golden brown. A spatchcocked turkey cooks significantly faster than a traditional roast turkey, and comes out tender and juicy every time!

Ingredients

• 12 pound turkey (giblets and neck removed)
• 1 recipe turkey brine
• 1/2 cup butter (softened)
• 1 teaspoon salt
• 1 teaspoon pepper
• cooking spray

Instructions

1. Remove the neck and giblets from a thawed whole turkey.
2. Prepare the turkey brine according to recipe directions. Brine for 18-24 hours.
3. Remove the turkey from the brine. Rinse the turkey with cold water and pat it dry.
4. Spatchcock the turkey by removing the backbone with poultry shears or kitchen shears. Flip the bird so that it is breast side up, place it on a sheet pan and flatten the bird by pressing hard on each breast until the ribs snap. Tuck the wings under the breast and arrange the drumsticks and thighs to flatten them without tearing the skin or breaking any joints.
5. Make a butter rub by mixing softened butter with salt and pepper.
6. Generously cover the turkey with the butter mixture. Take care to butter joints where the wings and thighs connect to the breast.
7. Roast the turkey at 400 degrees F. for about 1 hour and 10 minutes until the interior part of the breast meat reaches 165 degrees F. The thickest part of the thigh should also read 165 degrees F.
8. Baste the turkey every 20-30 minutes with melted butter and pan drippings.
9. Remove the turkey from the oven. Let it rest for 10-20 minutes, then carve and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.