Thanksgiving Spread

I am so incredibly stoked to share some fantastic, delicious, and healthy recipes for you keto and gluten-free, dairy-free and vegan humans! I haven’t enjoyed Thanksgiving food in over 10 years. RIGHT?! That’s a freaking long time. In recent past, my Thanksgiving plate consisted of Turkey (which I don’t really enjoy), green salad, and maybe another salad that was low carb/mostly just fruit or veggies. SO SAD.


Last week, I attended a fabulous and instructional keto Thanksgiving spread cooking demo, and the food was PHENOMENAL! Because sharing is caring, I want the world and specifically those who have keto and gluten-free food needs to get their hands on this and enjoy themselves an incredible Thanksgiving, because everyone deserves to eat gooood food.

All the fabulous recipes are from my amazing friend, and food wizard @living_our_keto_life (insta), and @Living our Keto Life (FB).

(Don’t know what the Keto Diet/Lifestyle is? Check out my post, “My Thyroid Journey + Keto Lifestyle” HERE to get the quick overview.)

Before we proceed here’s a quick peaky at all the goodness, so you know what to expect!

Hors d’oeuvres

  • Sausage stuffed mushrooms
  • Bacon brussel sprouts

Main Course

  • Turkey
  • Green bean casserole
  • Roasted garlic mashed cauliflower
  • Stuffing


  • Cranberry sauce
  • Dinner rolls
  • Gravy


  • Pumpkin roll
  • Chocolate silk pie
  • Creme brule

*All recipes have substitutions for Gluten-free, Dairy-free and Vegan options!*

Hors d’oeuvres (2)



  • 8 oz. softened cream cheese (dairy-free substitution)
  • 1 lb. ground Italian sausage, cooked and crumbled
  • ½ C shredded cheddar (dairy-free substitution)
  • ¼ tsp garlic powder
  • ¼ tsp pepper
  • ¼ tsp sea salt
  • ¼ C chopped green onions
  • 48-60 white mushrooms


Preheat oven to 300 degrees.  Wash and remove stems from mushrooms.  Combine all ingredients and stuff full the mushroom caps.  Bake for 30 minutes.


Recipe hasn’t been released yet. I’ll post hopefully soon!  

Main Course (4)


Use an existing recipe you enjoy, or a generic recipe, but before cooking smother 2 sticks of butter covering the entire turkey.


Yield: 10-12 servings


  • ½ stick butter + a spoonful of coconut oil (dairy-free: use just coconut oil)
  • 1 lb fresh, sliced mushrooms
  • ½ onion, chopped fine (or use dehydrated onions to taste – about 1 Tbsp)
  • Onion powder, to taste
  • Garlic powder, to taste
  • 1-2 Tbsp white wine, if desired (optional)
  • 1 C chicken stock or bone broth
  • 1 C heavy cream (dairy-free substitution)
  • 4 oz cream cheese (dairy-free substitution)
  • 3 cans green beans
  • 1 onion sliced and chopped in half and separated (so you have half-moon onion rings)
  • About ¾ C Almond Flour –could use crushed up pork rinds instead or in conjunction with
  • 2-3 Egg Whites (vegan substitution: ground flaxseed 2 Tbsp + warm water 6 Tbsp)
  • Salt and Pepper to taste
  • 1/2 tsp xantham gum (If you want to thicken “soup” instead of cooking it down)


Whisk the egg whites together in a shallow bowl. In another flat, shallow bowl, place the almond flour. Dip the onion rings into the egg whites and then roll in the almond flour. Place on a parchment-lined cookie sheet. Repeat until all onion rings are covered. Salt and pepper each one. Bake at 375 for about 12 minutes. Turn over each ring and bake for about 12 minutes, again. Or until rings are browned and crunchy. If desired, put under a low broil for a few minutes to really crisp them up. Watch them carefully as they will become “burnt offerings” pretty fast!

In a skillet, melt butter and coconut oil. Add the sliced mushrooms and finely chopped onions. Sprinkle with salt, pepper, onion powder and garlic powder. Cook until the mushrooms are browned and the onion is tender.  In blender, blend the cream cheese, cream and chicken stock until well-blended. Pour over mushrooms and heat through. Season to taste. If mixture seems a bit runny take a ladle full of cream mix (just the cream) and add about ½ tsp of xantham gum to it and blend with a small whisk or put in a bullet-type of blender. Whisk into the mushroom cream sauce and stir until thickened.

In a large saucepan, heat up the beans until hot. Drain completely and stir the mushroom cream sauce into the beans. Pour into a baking dish. Sprinkle top with the onion rings. Heat at about 350 degrees for about 20 minute or until bubbly. Enjoy!



  • 1 full garlic bulb, roasted and chopped or pressed
  • Coconut oil
  • Sea salt for taste
  • Pepper
  • 2 lbs cauliflower pieces, already cut and trimmed
  • ½ C butter (dairy-free substitution: coconut oil)
  • 2-4 Tbsp heavy whipping cream (dairy-free substitution)

Roasted Garlic directions

Cut top ¼ inch of garlic bulb off so cloves are exposed.  Spread about a teaspoon of coconut oil over the top and salt and pepper.  Place in a baking dish and cover. Bake at 375 for 30-40 minutes or until light brown in color.  Tip:  roasted garlic is the best.  I will roast a bunch at once and store in the fridge to use throughout the week.

Mashed Cauliflower directions

Steam cauliflower until very tender (needs to be soft enough to smash).  In a bowl or automatic mixer, place butter and roasted garlic.  Blend with mixer until creamy.  Add the hot cauliflower and blend until smooth.  Add whip cream a little at a time until desired consistency is reached.  Salt and pepper to taste. 



  • 3 ½ cups leeks, diced (one leek)
  • 2 ½ cups celery, diced
  • 1 cup zucchini, cored and diced (1-2 zucchinis)
  • 1/4 cup mushrooms, chopped into small pieces (raisins or dried cranberries would also be good)
  • 2 – 3 cups almond flour
  • 2 teaspoons sage
  • 2 teaspoons thyme
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 tablespoons butter, ghee or coconut oil, or Olive oil
  • 3 eggs, whisked (vegan substitution: flaxseed 2 Tbsp + 9 Tbsp water)


  • Preheat oven to 350 F
  • Grease a medium-sized baking dish
  • Add 2 tablespoons butter/ghee/or coconut oil to a saucepan and warm over low/med heat.
  • Add leek, celery, zucchini and herbs (to taste) and saute over medium heat for 5 minutes. Add mushrooms at the last minute. Remove from heat.
  • In a large bowl, add almond flour.
  • Add the flaxseed to the mixture and mix well.
  • Put mixture in baking dish and bake at 350 F for 45 minutes – 1 hour
Sides (3)



  • 12 oz. cranberries
  • 1/2 C monkfruit
  • ¾ C water
  • 1 tsp orange zest
  • ½ tsp vanilla extract


Combine the cranberries, water, erythritol and orange zest in a medium saucepan.  Bring to a boil, then reduce heat to simmer.  Simmer for 10-15 minutes, until the cranberries pop and a sauce forms.

Remove from heat.  Stir in the vanilla extract.

Store covered in the refrigerator.



  • 3 C almond flour (10 oz)
  • 10 Tbsp psyllium husk powder (no substitutes) 90 gms
  • 4 tsp baking powder
  • 2 tsp sea salt
  • 5 Tbsp apple cider vinegar (2 oz)
  • 6 egg whites (vegan substitution – ground flaxseed 2 Tbsp + warm water 6 Tbsp)
  • 1 1/2 C boiling water (12 oz)

NOTE:  Make sure to weigh your ingredients to ensure it rises properly/if your loaf looks nice and big but then deflates after removed from the oven, try reducing the baking powder to 3 teaspoons.


Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt. Mix until dry ingredients are well combined.  Add in the eggs and vinegar and mix until a thick dough. Add boiling water into the bowl. Mix until well combined and dough firms up.

Form into a loaf and place into a greased bread pan (I used an 8X4 inch pan). Bake for 70-80 minutes. It should be somewhat firm to the touch and have a nice brown crust.  Remove from the oven and allow the bread to cool completely.



  • Drippings/broth from the turkey
  • 4 oz cream cheese (dairy-free substitution)
  • ½ C heavy cream (dairy-free substitution)
  • Salt and pepper to taste
  • Xantham gum (varies according to amount of drippings – i.e.- ½ envelope/ 4-5 cups of drippings)


  1. Stir in cream cheese into drippings and whisk/blend until cream cheese has melted and mixture is smooth. Add salt and pepper to taste…sprinkle in onion powder and garlic powder, if desired.
  2. Add the cream and stir well.
  3. In a small coffee cup, add about ½ c water. Wisk in the xantham gum until smooth and incorporated.
  4. Wisk the xantham gum mix into the hot gravy mix in pan and stir until all incorporated. Repeat this process, if mix is too thin.
  5. Add more seasonings, if needed.
  6. Serve over garlic/cauliflower mash and/or roasted meat.
  7. Store leftovers for pot pie filling, etc.
Desserts (3)



  • 1 C “Keto Fuel” from Wakaya Perfection OR Almond Flour
  • 1 ½ tsp baking powder
  • 2 Tbsp monkfruit
  • 4 eggs (vegan substitution – ground flaxseed 2 Tbsp + warm water 6 Tbsp)
  • 1/4 C whipping cream (dairy-free substitution)
  • 1/2 C pumpkin puree
  • ½ tsp cinnamon
  • ¼ tsp cloves


Preheat oven to 350 degrees.  In a medium bowl add all ingredients and whisk together until smooth.  Line a baking sheet with parchment.  Pour batter into pan and evenly spread.  Bake for 10-12 minutes until light golden brown.  While still warm, cover cake with a 2nd piece of parchment paper.  Carefully flip cake over so new parchment is on the bottom.  Gently pull off parchment cake just baked on.  Gently roll the cake with the parchment paper and set on cooling rack to cool. 


  • 8 oz. cream cheese (dairy-free substitution)
  • 6 Tbsp butter (dairy-free substitution: coconut oil)
  • 1 tsp vanilla
  • 1 C powdered erythritol

Place cream cheese and butter in a bowl.  Mix with electric mixer until creamy.  Slowly add powdered erythritol until well incorporated.  Add vanilla and mix in


Unroll cooled cake.  Spread cream mixture over unrolled cake.  Gently roll cake back up leaving the parchment paper behind and wrap in plastic wrap.  Refrigerate for at least 4 hours or overnight.


Remove plastic wrap. Cut off un-even ends of the cake roll.  Cut into 22 even slices. 

Optional: Top with a dollop of whipped cream.

NOTE:  If you want a thicker cake, just simply double the ingredients of the cake.





Heat oven to 325 degrees F. Place a shallow and wide pan…like a cake pan size…on the bottom rack of the oven…fill with water about halfway up and allow to heat with oven. (Water needs to be hot.)

In a saucepan, heat cream and half of the sweetener together…stirring constantly until mixture is hot but not to a hard boil.

In a bowl, beat the egg yolks together with the remaining sweetener. Temper the egg yolks by spooning about ¼ C of the hot cream into the eggs and whisking in thoroughly each time. Continue this process until all the cream has been added to the egg yolk mix. Return to the pan and heat until just barely boiling. Remove from heat.

Add the pinch of salt, vanilla and 1 Tbsp Brandy, if desired (Optional). Pour mixture into individual ramekins. (I used little 2 oz ones…you’ll need about 24 of these little guys or 12 of the 4 oz size, etc. (Remember…the deeper you pour the mix, the longer the cook time.) Place ramekins into oven, one rack above the pan with water.

Bake for 15-35 minutes or until the very centers of the crème brulees are barely jiggly. (This time depends on how deep & how big your ramekins are.)

Remove from oven and allow to cool to room temp. Refrigerate at least 4 hours. Before serving, sprinkle about ¼ tsp Lakanto Monkfruit sweetener to each ramekin and use a torch to melt and brown the “sugar layer” on top. Serve with Heavy whipped cream and top with a raspberry, if desired.




  • 2 C almond flour
  • 1/8 tsp sea salt
  • 2 Tbsp softened butter (dairy-free substitution: coconut oil)
  • 1 egg (vegan substitution: ground flaxseed 2 Tbsp + warm water 6 Tbsp)
  • 1/4 C unsweetened cocoa powder
  • 1/2 C monkfruit


  1. Preheat oven to 350 degrees.
  2. Add all ingredients into a food processor and process until smooth.
  3. Grease a 9-inch pie plate and press mixture into pan as evenly as possible.
  4. Use a fork and make holes into the bottom.
  5. Bake 10-12 minutes.
  6. Cool completely before adding filling.




Sweetened whipped cream for topping

Cream butter (or oil) and monkfruit until fluffy; add cream cheese and mix; add cocoa powder and mix; add keto fuel and mix well.  Stir in whipped cream slowly until mixed through.  At this point taste a need more cocoa powder or monkfruit (depends on what you prefer).  If it is to spread easily over the pie crust, thin it with heavy whipping cream (a couple tablespoons at a time. 

Thanksgiving this year is gonna be INCREDIBLE. I’m actually excited to cook, and eat this holiday season.  This week I’ll be cooking and contributing to my parties meal the Mashed Cauliflower, the Green Bean Casserole, and the Pumpkin Roll. I’m stoked!

I hope your holiday this week is filled with so much love, fun, and good food!!



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