8 Keto Thanksgiving Sides That’ll Make You Forget the Stuffing

Big Thanksgiving energy without the carb crash? Yes, please. These eight keto sides deliver all the cozy, holiday vibes—creamy, cheesy, buttery goodness—minus the bread basket. We’re talking crisp edges, silky centers, big flavor. Your table gets color, texture, and that “can I get the recipe?” moment. And honestly, nobody will miss the marshmallows.

Grab a sheet pan, preheat the oven, and let’s upgrade your feast. These dishes are simple, satisfying, and totally low-carb friendly. Bonus: most are easy to prep ahead, because you’ve got a turkey to wrangle.

1. Luxurious Cauliflower Mash With Brown Butter And Chives

The potato swap that actually feels indulgent. This mash is silky-smooth, dotted with nutty brown butter and fresh chives. Serve it as a creamy base under your turkey slices or alongside gravy—you’ll never call it a “substitute” again.

Ingredients:

• 2 large heads cauliflower, cut into florets (about 8 cups)
• 4 tablespoons unsalted butter
• 1/3 cup full-fat cream cheese, softened
• 1/3 cup heavy cream (more as needed)
• 2 cloves garlic, smashed
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely chopped fresh chives
• Optional: 1/4 teaspoon xanthan gum for extra thickness

Instructions:

1. Steam the cauliflower: Place florets in a large pot with 1 inch of water and the smashed garlic. Cover and steam over medium heat until very tender, 12–15 minutes. Drain well and let the florets sit in the hot pot 2 minutes to evaporate excess moisture.
2. Brown the butter: In a small skillet over medium heat, melt the butter until it foams and turns golden with nutty brown specks, 3–5 minutes. Remove from heat.
3. Blend it silky: Add cauliflower, cream cheese, heavy cream, salt, and pepper to a food processor. Purée until ultra-smooth, scraping down as needed. For an extra-thick finish, sprinkle in xanthan gum while blending.
4. Finish and season: Pulse in half the brown butter. Taste and adjust salt and cream to your desired richness.
5. Serve: Spoon into a warm bowl, drizzle with remaining brown butter, and shower with chives.

Pro tip: Dry cauliflower = fluffy mash, so don’t skip the steam-and-drain step. Add roasted garlic for a mellow sweetness or fold in shredded cheddar to channel loaded mashed vibes. Pairs perfectly with herb gravy or pan drippings.

2. Crispy Parmesan Brussels Sprouts With Lemon Aioli

These sprouts are little umami bombs with shattering-crisp edges and a cheesy crust. The lemony aioli is bright and garlicky, cutting through the richness. They’re snackable enough to steal straight off the sheet pan—no judgment.

Ingredients:

• 2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 cup finely grated Parmesan (the snowy, not shredded)
• Optional: pinch red pepper flakes

For the Lemon Aioli:

• 1/2 cup mayonnaise (avocado oil mayo works great)
• 1 small garlic clove, finely grated
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• Pinch of salt

Instructions:

1. Heat the oven to 425°F. Line a large sheet pan with parchment for easy cleanup.
2. Toss sprouts with olive oil, salt, pepper, and smoked paprika. Place cut-side down on the pan. Sprinkle Parmesan evenly over the sprouts.
3. Roast 22–28 minutes until deeply browned with crispy edges. Don’t stir—you want that crust.
4. Whisk aioli ingredients in a small bowl. Adjust lemon and salt to taste.
5. Serve sprouts hot with aioli for dipping or drizzling. Add red pepper flakes if you like heat.

Variation: Toss with crumbled bacon and toasted pecans right out of the oven. Or go balsamic: a light splash of reduced balsamic (sugar-free) adds tangy sparkle.

3. Green Bean Almondine With Garlic Butter And Lemon Zest

Classic, elegant, and totally keto. Tender-crisp green beans meet toasty almonds and garlicky butter. A hit of lemon zest lifts everything, making this side bright enough to balance all the heavier dishes.

Ingredients:

• 1 1/2 pounds green beans, trimmed
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 1/2 cup sliced almonds
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Blanch beans: Bring a large pot of salted water to a boil. Cook beans 3–4 minutes until just tender. Drain and plunge into ice water. Pat dry.
2. Toast almonds: In a large skillet over medium heat, warm 1 tablespoon butter and the olive oil. Add almonds and cook, stirring, until golden, about 2–3 minutes. Transfer to a plate.
3. Sauté: Add remaining butter and the garlic to the skillet. Cook until fragrant, 30 seconds. Add beans, salt, and pepper. Toss until heated through, 2–3 minutes.
4. Finish: Return almonds to the pan, add lemon zest, and toss. Taste and add lemon juice if you want extra brightness.
5. Serve warm, with a final sprinkle of sea salt.

Make-ahead hack: Blanch beans a day ahead, then finish in the skillet right before serving. Add shaved Parmesan or a pinch of red pepper flakes if you like a little flair.

4. Cheesy Cauliflower “Mac” Bake With Sage And Gruyère

This is comfort casserole territory: tender cauliflower, creamy Gruyère sauce, golden bubbles on top. The fresh sage makes it holiday-special without being fussy. It’s the dish folks fight over for seconds—fair warning.

Ingredients:

• 2 large heads cauliflower, cut into bite-size florets
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 tablespoon finely chopped fresh sage (or 1 teaspoon dried)
• 1 cup heavy cream
• 4 ounces cream cheese, cubed
• 2 cups grated Gruyère (divided)
• 1 cup shredded mozzarella
• 1/2 teaspoon Dijon mustard
• Pinch of nutmeg

Instructions:

1. Preheat the oven to 400°F. Toss cauliflower with olive oil, 1/2 teaspoon salt, and pepper. Spread on two sheet pans and roast 18–22 minutes, until just tender and lightly browned.
2. Make sauce: In a large saucepan, melt butter over medium heat. Add garlic and sage; cook 1 minute. Stir in cream, cream cheese, Dijon, remaining 1/2 teaspoon salt, and nutmeg. Simmer gently, whisking, until smooth and slightly thickened, 3–4 minutes.
3. Cheese time: Off heat, stir in 1 1/2 cups Gruyère and the mozzarella until melted.
4. Assemble: Combine roasted cauliflower with the cheese sauce in a 9×13 baking dish. Top with remaining 1/2 cup Gruyère.
5. Bake 12–15 minutes until bubbling with golden spots. Rest 5 minutes before serving.

Upgrade it: Stir in cooked bacon or chopped roasted mushrooms. For a crunchy, keto “breadcrumb,” sprinkle crushed pork rinds mixed with Parmesan on top before baking.

5. Roasted Butternut-And-Turnip Medley With Maple-Dijon Butter

Want that sweet-roasty squash vibe without a carb overload? Pair butternut with low-carb turnips for balance. A maple-Dijon butter (made with sugar-free syrup) gives glossy, festive flavor that tastes like the holidays.

Ingredients:

• 3 cups butternut squash, peeled and cubed (1/2–3/4-inch)
• 3 cups turnips, peeled and cubed (1/2–3/4-inch)
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 2 tablespoons unsalted butter
• 1 tablespoon sugar-free maple syrup (or 1–2 teaspoons if your syrup is very sweet)
• 2 teaspoons Dijon mustard
• 1 teaspoon apple cider vinegar
• 2 tablespoons chopped fresh parsley

Instructions:

1. Heat oven to 425°F. Toss squash and turnips with olive oil, salt, pepper, cinnamon, and cumin. Spread on a large sheet pan.
2. Roast 25–35 minutes, stirring once, until caramelized at the edges and fork-tender.
3. Meanwhile, make the glaze: Melt butter in a small saucepan. Whisk in sugar-free maple syrup, Dijon, and cider vinegar.
4. Finish: Toss roasted veg with the warm maple-Dijon butter. Sprinkle with parsley and adjust salt to taste.

Notes: Butternut is higher in carbs than many keto veg, but pairing with turnips keeps things balanced for a holiday portion. Swap in kabocha squash for a slightly lower-carb option with a chestnut vibe.

6. Sage And Sausage Keto Stuffing With Almond Bread

All the stuffing nostalgia, none of the bread-bloat. This version uses quick almond-flour “croutons” plus savory sausage, celery, and herbs. It’s deeply toasty, savory, and ridiculously satisfying with gravy.

Ingredients:

For the Almond Bread Croutons:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 4 large eggs
• 1/3 cup unsalted butter, melted
• 1/4 cup unsweetened almond milk

For the Stuffing:

• 1 pound bulk Italian sausage (or breakfast sausage), casings removed
• 3 tablespoons butter
• 1 medium onion, diced
• 3 celery stalks, diced
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
• 1 tablespoon chopped fresh thyme
• 1 teaspoon poultry seasoning
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 1/4 cups chicken or turkey broth (low-carb, no sugar added)
• 2 large eggs, beaten
• 2 tablespoons chopped fresh parsley

Instructions:

1. Make the bread: Heat oven to 350°F. Whisk almond flour, coconut flour, baking powder, and salt. Stir in eggs, melted butter, and almond milk to form a thick batter. Spread in a greased 8×8 pan. Bake 18–22 minutes until set and lightly golden. Cool completely.
2. Crouton time: Cut bread into 1-inch cubes. Spread on a sheet pan and toast at 300°F for 25–35 minutes, stirring once, until dry and golden.
3. Cook sausage: In a large skillet, brown sausage over medium heat, breaking into crumbles. Transfer to a bowl, leaving drippings.
4. Sauté veg: Add butter to the skillet. Cook onion and celery until soft, 6–8 minutes. Stir in garlic, sage, thyme, poultry seasoning, salt, and pepper; cook 1 minute.
5. Assemble: In a large bowl, combine croutons, sausage, sautéed veg, and parsley. Pour in broth and the beaten eggs. Toss gently; the mixture should be moist but not soggy. Rest 5 minutes so the croutons absorb liquid.
6. Bake: Transfer to a greased 9×13 dish. Cover with foil and bake at 350°F for 20 minutes. Uncover and bake 10–15 minutes more until browned on top.

Make-ahead: Prep everything the day before and bake off right before dinner. Add mushrooms or chopped pecans for extra texture. And seriously, drizzle with pan gravy.

7. Creamed Spinach With Three Cheeses And Nutmeg

Silky, savory, and way more exciting than the steakhouse version. This creamed spinach is thickened with cheese (not flour) and kissed with nutmeg for that classic holiday warmth. It’s rich enough to be a star, not just a sidekick.

Ingredients:

• 2 pounds fresh baby spinach (or 3 10-ounce packages frozen spinach, thawed and drained)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 6 ounces cream cheese, cubed
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 1/2 cup shredded mozzarella
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg (freshly grated if possible)

Instructions:

1. Wilt spinach: In batches, sauté fresh spinach in a large pot with a splash of water until wilted; transfer to a colander and squeeze out excess liquid. If using frozen, thaw and squeeze very dry.
2. Sauté aromatics: In the same pot, melt butter with olive oil over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic for 30 seconds.
3. Make it creamy: Add cream cheese and heavy cream; stir until smooth and gently thickened, 3–4 minutes.
4. Cheese and season: Stir in Parmesan, mozzarella, salt, pepper, and nutmeg. Fold in the drained spinach and heat through. Adjust salt and cream to taste.

Bonus idea: Spoon into a small baking dish, top with extra mozzarella, and broil for 2–3 minutes until bubbly and browned. A sprinkle of crushed pork rinds adds a crunchy topping without carbs.

8. Herb-Roasted Mushrooms With Garlic, Thyme, And Sherry

Meaty, juicy mushrooms soak up garlicky herb butter and a splash of sherry for deep, holiday flavor. They’re low-effort but taste like you fussed for hours. Perfect when you need one more side but ran out of brain cells.

Ingredients:

• 2 pounds cremini or baby bella mushrooms, cleaned and halved
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter, melted
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons dry sherry (or dry white wine)
• 1 tablespoon chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Pat mushrooms dry so they roast instead of steam.
2. In a bowl, combine olive oil, melted butter, garlic, thyme, rosemary, salt, and pepper. Toss with mushrooms to coat.
3. Spread on a sheet pan and roast 18–22 minutes, stirring once, until browned and tender.
4. Finish with sherry: Return mushrooms to the hot pan, splash with sherry, and toss. The heat will sizzle off the alcohol and leave pure flavor.
5. Scatter with parsley and serve warm.

Serving idea: Pile these over cauliflower mash or toss with wilted spinach. A crumble of goat cheese right before serving adds tangy richness that plays beautifully with the sherry.

Make-Ahead & Hosting Tips

Thanksgiving is a marathon, not a sprint. Here’s how to keep it stress-free:

• Do-ahead champions: The almond bread for stuffing, croutons, and the mash base can be made a day in advance.
• Sheet-pan strategy: Roast sprouts, squash/turnips, and mushrooms at 425°F in stages. Rotate pans and don’t overcrowd.
• Warm and hold: Finished sides keep well in a low oven (200°F) for 20–30 minutes. Add a drizzle of cream or butter before serving to revive them.
• Balance flavors: With rich mains, include bright sides (lemon aioli, lemon-zested beans) to keep the plate lively.

Low-Carb Swaps That Make A Difference

• Use sugar-free maple syrup for glazes and keep portions modest for squash-based sides.
• Thicken sauces with cheese, reduction, or a pinch of xanthan gum instead of flour.
• For crunch, think toasted nuts, pork rinds, or Parmesan crisps instead of breadcrumbs.

There you have it—eight keto Thanksgiving sides with big holiday spirit and zero compromise. Mix and match a few, or go all in and build your whole spread around them. Your table will look abundant, your guests will be happy, and your carb count stays in check. Now cue the gravy boat and enjoy every cozy bite.