My Thanksgiving Menu and Recipes

With Thanksgiving on its way I wanted to share my menu and recipes with my followers. For me I stay keto on Thanksgiving because I love my options available to me and don’t feel deprived. Plus I am not sluggish and bloated after eating. But if you decide not to stay keto maybe you will want to integrate some keto options to make getting back into ketosis easier! I host my big family for Thanksgiving and cook keto and the non-keto folks still love the options! I had someone argue with me before that the rolls couldn’t possibly be keto they are so good :)

I hope you enjoy the menu and it helps you stay on track!

Dont forget today is the last day to sign up for my Surviving the Holidays Weight Loss Challenge! The CASH prize is now at $6,000!! You can sign up here:

Keto4Karboholics Thanksgiving


Baked Bacon Maple Brie
Makes 9 Servings
1 Serving: 300 Calories, 22g Fat, 3g Carbs, 17g Protein


8 oz part skim mozzarella cheese
3 oz cream cheese
3/4 cup coconut flour
2 eggs
1 tsp baking powder
1 tsp xanthan gum
2 Tbsp confectioners Swerve
1/4 tsp salt
8oz of Brie
6 Tbsp of Sugar Free Maple Syrup
4 Slices of thick cut bacon diced
1/4 cup pecans



1.     Preheat the oven to 400 degrees F.
Melt the mozzarella and cream cheese together in the microwave for 2 minutes. Stir well to thoroughly combined.

2.     Whisk the remaining dough ingredients together then wet your hands with warm water and combine the dry with the melted cheese mixture until it forms a dough like texture.

3.     Form the dough into a ball and place on a silicone baking mat or parchment paper.

4.     Wet your hands and begin flattening out the dough ball as best you can to get to 1/4 - 1/8 inch thick.

5.     Place the brie into the middle of the dough and top with half of the syrup, nuts, and bacon.

6.     Do your best to close up the dough around the brie( if it can’t close all the way no worry). Apply pressure to ensure it holds the shape of the brie.

7.     Top with the additional syrup, nuts, and bacon and bake for 18-20 mins until slightly golden.

8.     Slice and enjoy! I have this recipe on Instagram and pintrest if you want to see a picture.


Crazy Dip (serve with a veggie tray)

Makes 8 Servings

1 Serving: 362 Calories, 32g Fat, 4g Carbs, 15g Protein


6 slices bacon, diced

2 chicken thighs cooked and diced

8 ounces cream cheese, at room temperature

1 cup sour cream

2 tablespoons mayonnaise

1 tablespoon soy sauce

2 cups baby spinach, chopped

1 cup shredded mozzarella cheese, divided

1 cup shredded cheddar cheese, divided

1 Tbsp of garlic powder

Salt and freshly ground black pepper, to taste



1.     Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy. Transfer to a paper towel-lined plate.

2.     Preheat oven to 400 degrees F. Lightly grease a 9-inch baking dish.

3.     In a large bowl, combine cream cheese, sour cream, mayonnaise and soy sauce. Stir in bacon, chicken, spinach, 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste.

4.     Spread bacon mixture into the prepared baking dish; sprinkle with remaining 1/2 cup cheeses.

5.     Place into oven and bake until bubbly and golden, about 20-25 minutes.

6.     Serve immediately, garnished with bacon and parsley, if desired.


Side Dishes:


Maple Bacon Green Bean Bundles

Makes 8 Bundles

1 Bundle: 118 Calories, 9.3g Fat, 2.2g Carbs, 3.6g Protein


8 slices Thick cut bacon

1 pound green beans, washed and trimmed

3 Tbsp butter

1 teaspoon salt

1/2 tsp garlic powder

1/4 tsp cinnamon

1/8 tsp cloves

2 Tbsp Swerve Brown (or erythritol)

2 Tbsp Choczero Maple Syrup (or Sugar Free Pancake Syrup)

Freshly cracked black pepper



1.   Heat oven to 400°F. Line a large, rimmed baking sheet with heavy foil. Lay bacon strips on pan without overlapping. Bake for 14 minutes or until bacon is just starting to brown on the edges while remaining underdone and pliable. Drain bacon on a plate lined with paper towels and let cool so you can handle them. Reduce oven temperature to 350°F.

2.   While bacon cools, boil a large pot of water. Blanch green beans by placing them into the boiling water for 3 minutes. Drain and immediately transfer beans to a large bowl of ice water so they will be cool enough to handle with your hands. Let sit for 1 min. Then drain the water.

3.   In the microwave , melt the butter. Mix in salt, garlic powder, cinnamon, syrup, cloves, and swerve until well blended.

4.   To assemble bundles, lay 10-12 beans in a pile . Take a half piece of bacon and wrap it around the top of the green bean bundle, tucking the ends underneath. Lay the bundle on a baking sheet with the bacon seam-side down. Repeat with all green beans.

5.   Using a basting brush or spoon, evenly spread the butter/syrup mixture over each green bean bundle. Season with freshly cracked black pepper, to taste.

6.   Roast at 350°F for 20 to 25 minutes or until bacon is crisp and cooked through. Allow to rest on the baking pan for 3 to 5 minutes before serving.


Keto4Karboholics Never Fail Dinner Rolls

Makes 8 Rolls

1 Serving: 202 Calories, 16g Fat, 3g Carbs, 11g Protein


1 1/2 cup shredded part skim mozzarella cheese

2 ounces cream cheese

1 large egg

2 tsp garlic powder

1 tsp oregano

1 1/4 cup almond flour

2 tbsp Ground Flaxseed

1/2 tsp baking soda

pinch of salt



1.   Melt the mozzarella and cream cheese together in a microwave-safe bowl for 1 minute. Stir, then heat another 30 seconds. Scrape the cheese into the bowl of a stand mixer with the paddle or bread hook and mix on medium for 1 min. Add the egg and mix until blended.

2.   Add the dry ingredients and mix until thoroughly combined (about 3-4 mins).

3.   Spray a piece of cling film with oil and scrape the bread dough onto the center of the cling film. It is VERY STICKY. Place in the freezer to cool until the oven is ready.

4.   Preheat the oven to 400 degrees F and position the rack to the middle of the oven.

5.   Line a cookie sheet with a piece of parchment or a Silpat. 

6.   When the oven is ready, remove the dough from the freezer and break apart into 8 pieces (dampen your hands with water to make handling it easier).

7.   Use your hands and roll a portion of dough into a ball and drop it onto the prepared cookie sheet to flatten the bottom. Repeat the process for the remaining dough. 

8.   Make a small slit in the top.

9.   Bake for approximately 13-15 minutes until the dough browns. Enjoy!


Grilled Asparagus

Makes 4 Servings

1 Serving: 53 calories, 4g fat,2g carbs, 2g protein


1 Bundle of asparagus (1 lb.)

1 Tbsp of olive oil

1 tsp of salt

½ tsp of ground pepper



1.   Start by boiling a large pot of water and preheat the grill to high.

2.   While the water is boiling go ahead and trim your asparagus.

3.   Once the water is boiling place your asparagus into the water and allow to cook for 1 minute.

4.   Immediately remove from the bot and put the asparagus into ice water and let sit for 1 minute (this cools them so they do not continue to cook before being grilled).

5.   Remove from the ice water and place on a tray. Drizzle with olive oil and spices.

6.   Place the asparagus on the grill and allow to cook 2 minutes before flipping and allowing the opposite side to grill for an additional 2 minutes. Remove from the grill and enjoy!


Mashed Fauxtatoes

Makes 4 Servings

1 Serving: 125 calories,9g fat, 3g carbs, 6g protein


1 bag of cauliflower rice steamed

3 Tbsp of sour cream

2 Tbsp of heavy whipping cream

½ tsp of salt

½ tsp of garlic powder

1/3 cup of cheddar cheese


Optional Toppings:




Sour Cream



1.   Preheat oven to 350F

2.   Take bag of cauliflower rice and place it in a clean dish towel and ring out the water. This is VERY important!

3.   Then place the cauliflower into a blender and add the additional ingredients. Blend on high for 30 seconds(do not over blend).

4.   Place the mixture in a oven safe dish and put in the oven to cook for 15 mins. Add toppings and return to the oven for 5 minutes or enjoy with no toppings as is!



Makes 15 Servings

1 Serving: 319 Calories, 30g Fat, 2g Carbs, 9g Protein 


1 Loaf of K4K Hearty Slicing bread (recipe here), chopped into medium cubes

3/4 cup salted butter 

1 1/2 cups 1/4" slices celery

1/2 cup chopped flat-leaf parsley

½ cup fresh cranberries

½ cup chopped pecans

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

2 tsp onion powder

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2  cups chicken broth, divided

2 large eggs



1.     Preheat the oven to 300F. Then place the cubed bread onto a metal cookie sheet. Bake for 20-25 mins until crispy similar to a crouton. Keep an eye on them because ovens differ and you don’t want them to burn. Take them out of the oven and set aside once done.

2.     Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 cup of  broth and toss gently. Let cool.

3.     Preheat oven to 350°F. Whisk 1 cup broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Add in cranberries and pecans and mix well. Transfer to a buttered oven safe dish, cover with foil, and bake until thermometer inserted into the center of stuffing registers 160°F, about 40 minutes

4.     Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer.



Main Dish:


Dry Turkey Brine

The ultimate crispy and delicious Thanksgiving turkey

Serving: Enough for a turkey up to 30lbs


1/2 Cup of Coarse Salt

2 tsp garlic powder

2 tsp rosemary

2 tsp thyme

2 tsp sage

2 Tbsp Sukrin Gold brown sugar alternative or Swerve Brown (erythritol is an expectable alternative too)

3 tsp orange zest

1 tsp onion powder



1.     Mix seasoning together in a small bowl.

2.     Next message the dry brine onto the turkey making sure to fully cover the bird.

3.     Allow the brine to sit for 24-36 hours before cooking. Make sure the turkey is covered and properly refrigerated during this time.

4.     On the day you are cooking the turkey remove the bird 1 hour in advance and allow to sit at room temperature.

5.     Drizzle melted butter or olive oil over the turkey (2-4 Tbsp) and cook as usual. In our experience there is no need to baste this turkey if cooked low and slow. Keeping the bird covered in an unopened oven will result in tender and juicy meat.



Makes about 6-7 Cups


For the broth:

2 tablespoons unsalted butter

2 shallots, sliced

Neck and giblets from your turkey (Except liver)

8 cups low-sodium chicken broth (the drippings have a  good deal of salt in them)

3 sprigs thyme, parsley, rosemary and sage

1 bay leaf


For the gravy:

Turkey drippings from your roasting pan

1 tsp xanthan gum

Dash of liquid aminos or soy sauce

Kosher salt and freshly ground pepper



1.     When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm.

2.     When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.

3.     Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the xanthan gum into the pan and cook, stirring constantly with a wooden spoon for about 4 minutes.

4.     Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the liquid aminos and season with salt and pepper. 




Keto Creamy Pumpkin Pie

Makes 10 Servings

1 Serving: Calories 285, 28g Fat, 4g Carbs, 5g Protein



1 1/3 Cup Homemade Low Carb Sugar Free Condensed Milk (see below)

1 - 15 ounce can Pure Pumpkin Puree

1 Tbsp Vanilla

2 Eggs

1 tsp Cinnamon

½  tsp Nutmeg

1/8 tsp cloves (or a ¼ tsp if you are awesome and love cloves like me)

¼ tsp ground ginger

¼ tsp Salt


In mixing bowl, beat together pumpkin, Low Carb Sweetened Condensed Milk, vanilla, eggs, and spices.

Set aside.


Homemade Sweetened Condensed Milk (Keto approved)
1 can of coconut milk (13.5oz)
12 oz of heavy whipping cream
1 Cup of Swerve 
1 tsp imitation vanilla 


Pour the coconut milk and heavy cream, and vanilla into a large pot. Bring to a boil over a medium-high heat.
Once it starts simmering, turn the heat down to low. Reduce the coconut milk/heavy whipping cream to about half of the volume. This will take 40-50 minutes.
Once reduced, take off the heat and add Swerve. Allow to cool to room temperature. Store in an air tight container in the fridge if not using it right away.


2 ½ Cups Almond Flour
1/3 Cup Swerve
¼ tsp salt
¼ cup salted butter(melted)
1 large egg
1 tsp Imitation Vanilla



1.     Set oven to 350.

2.     In a large bowl, mix together the dry ingredients.
Mix in the melted butter, egg, and vanilla and mix on medium for 5 minutes.
Take the dough and press it into a pie pan (make pretty edges if inclined)

3.     Bake for 15 mins with the edges covered with aluminum foil. Take the aluminum foil off and bake for an additional 5 mins until golden.

4.     Take out of the oven and add the filling and return to the oven for 35-40 minutes.


Kassey CameronComment