Thanksgiving...Low Carb Style

Thanksgiving is one of my favorite holidays. The air is crisp, the house is warm, and we're surrounded by the people we love. Not to mention the food! To tell the truth, I was really scratching my head this year. How do I make it a delicious, yet low carb Thanksgiving? Here's what I came up with. I know some of us will still sneak in a roll or two but every little bit counts. Save a few here, splurge a little there. Afterall, Thanksgiving only comes once a year.

The turkey...the main event. 

I really don't have a recipe for the turkey. Most turkey recipes are going to be inherently low carb. I'll be taking butter, fresh sage, and roasted garlic. Blend it up in the food processor, smother the turkey with it, season with some salt and pepper and bake. Simple, delicious, low carb.

Side dishes

This is where the challenge for me began. I hope everyone enjoys my take on some Thanksgiving favorites.

Broccoli Casserole

Makes 10 Servings
5.3 net carbs

For the topping:

6 slices of my low carb bread

2 tablespoons butter melted

1/4 tsp salt

For the filling:

3 tablespoons butter

1/2 cup chicken broth

1 cup mayonnaise

1/2 cup heavy cream

2 cups chopped cooked broccoli

1 1/3 cup mild cheddar cheese, shredded

2 large eggs

Preheat the oven to 350. Cube the bread. Pour the melted butter over the bread, season with salt. Bake until crisp turning once, about 20 minutes.Allow to cool then pulverize in a food processor to make bread crumbs.

For the filling: In a small sauce pan melt the butter. Add the heavy cream and heat until bubbling lightly. Slowly add the cheddar a handful at a time, while stirring until all the cheese is melted and smooth. In a bowl combine the mayonnaise and the egg. Remove the cheese sauce and pour it over the cooked broccoli. Combine with the mayo/egg mixture and stir until fully combined. Pour into a 8 x 8 baking dish. Cover with the bread crumbs and bake for 30-40 minutes.

Nutritional Info (per serving)
Calories                      323
Total Fat                      31g
Saturated                     11g
Cholesterol                  87g
Sodium                       614mg
Total Carbs                  5.8g
Fiber                              .5g
Protein                         7.5g




Mac N Cheese- see my recipe on the Side Dishes Page 


Pumpkin Pie
I was so excited this turned out so much like the real thing. Made my day! Make it the night before and chill to finish setting it up.

Serves 8
10g net carbs

For the crust-
3 tablespoons butter, melted
1 cup almond flour
1/3 cup splenda brown sugar

For the filling-
15 oz canned pumpkin
1 cup heavy cream
2/3 cup splenda
2/3 cup splenda brown sugar
2 large egg yolks
1 tsp ground cinnamon

Preheat oven to 350. Mix crust ingredients together and press into a pie pan. Bake for 8-10 minutes or until starting to brown. Meanwhile, mix the filling ingredients. Pour into the pre-baked crust and bake in the oven for 30-40 minutes, or until the center  no longer giggles when shaken slightly (be careful doing this!). Remove from the oven and allow to cool. Place in fridge overnight and serve.


Nutritional Info (per serving)
Calories                      270
Total Fat                      24g
Saturated                     11g
Cholesterol                  103g
Sodium                       172mg
Total Carbs                  13g
Fiber                              3.2g
Protein                         4.9g