The holiday table is where food becomes memory. These low carb holiday side dishes actually taste like the holidays. Use our low-carb dinner plate guide to balance your plate.
Eight sides cover the classics: stuffing, green bean casserole, cranberry sauce, roasted vegetables, gravy, creamed spinach, dinner rolls, and sweet potato casserole. All under 12g net carbs per serving. Whether you need keto Thanksgiving recipes or low carb Christmas dinner sides, this lineup has you covered.
Roasted cauliflower florets with sauteed aromatics, fresh sage, thyme, and parmesan. Eggs and almond flour hold everything together. Just under 5g net carbs per serving.
From-scratch sauce with cream cheese, heavy cream, and sauteed mushrooms. Crispy fried shallots on top. About 6g net carbs per serving.
Fresh cranberries with water, orange zest, and erythritol or allulose. Make 2-3 days ahead. About 3g net carbs per quarter-cup.
Radishes turn sweet and potato-like when roasted. Toss with olive oil, garlic, rosemary at 425 degrees F. About 4g net carbs per serving.
Pan drippings thickened with xanthan gum instead of flour. A quarter teaspoon in hot broth gives silky consistency with virtually zero carbs.
Garlic, butter, spinach, cream cheese, heavy cream, nutmeg. About 3g net carbs, reheats beautifully. Pair with our turkey and veggie stuffed peppers.
Fathead dough shaped into rolls, brushed with garlic butter. They won't fool anyone into thinking they're wheat rolls, but they're legitimately good. About 2g net carbs per roll.
Replace most sweet potato with butternut squash and cauliflower (1:1:1). Pecan crumble topping. About 8g net carbs — a third of the traditional version. Our garlic butter salmon with asparagus makes an elegant non-turkey centerpiece.
Pick three or four sides. Prep cranberry sauce, creamed spinach, and stuffing the day before. These diabetic-friendly holiday recipes taste so good the low-carb part becomes a footnote.
Serving size: about 3/4 cup
Preheat oven to 400 degrees F. Toss cauliflower florets with 1 tbsp melted butter and a pinch of salt on a rimmed baking sheet. Roast 20-25 minutes, stirring halfway, until golden on edges.
Melt remaining 2 tbsp butter in a large skillet over medium heat. Add onion and celery, cook 5-6 minutes until softened.
Add garlic, sage, and thyme. Cook 1 minute. Pour in chicken broth, simmer 2-3 minutes until slightly reduced. Remove from heat.
Reduce oven to 375 degrees F. Combine roasted cauliflower with onion-celery mixture in a large bowl. Sprinkle almond flour and half the parmesan over top, toss gently.
Pour beaten eggs over mixture and fold until evenly coated. Season with salt and pepper.
Transfer to a greased 9x13 inch baking dish. Top with remaining parmesan.
Bake 25-30 minutes until golden brown on top and crispy at edges. Rest 5 minutes before serving.
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