Keto-friendly Thanksgiving Recipes!

Chef Rachel

Chef Rachel

Thanksgiving is right around the corner! For keto parents, it can be difficult to come up with keto-friendly variations of traditional Thanksgiving recipes. Chef Rachel Finn, from Kansas City, KS, has saved you some time! Rachel specializes in creating recipes for individuals on special diets and often works with families of children on the ketogenic diet. Her keto Thanksgiving recipe creations are sure to please your little one’s taste buds! Below are instructions for making these recipes at a 4:1 or 3:1 ratio. We hope that your family has a wonderful Thanksgiving!

Note, the recipes below are intended for individuals on a 4:1 or 3:1 ketogenic ratio. As always, consult with your health care provider to ensure that a recipe is appropriate for your child’s diet. Work with your provider to adjust recipes to meet your specific ratio and calorie requirements.


Recipes for a 4:1 Ratio

Thanksgiving Tart (4:1)

tart

Ingredients:
16 g Butter
20 g KetoCal® 3:1 powder, Nutricia NA
18 g Oil, Olive
10 g Cream Cheese, Philadelphia Brand
8 g Flour, Coconut – Bob’s Red Mill Organic Hi Fiber
11 g Egg (raw, mixed well)
2 g Bouillon, Wylers Instant-Beef/Chick granules
7 g Turkey, dark meat (no skin) – cooked
5 ml Water

Directions:
1. Preheat oven to 325 °F
2. To make the tart crust, place coconut flour and KetoCal into bowl and rub in butter with fingertips. Add a pinch of poultry seasoning, dried rosemary or rubbed sage, if desired.
3. Dissolve bouillon granules in the 5 mL water. Sprinkle bouillon over top tart crust dough and mix until it becomes a stiff, crumbly pastry dough. Save 5 grams of the pastry dough for the tart topping.
4. Line tartlet tin with your crust dough (minus the 5 grams saved for the top), using your fingers to press the pastry into the edges.
5. In a bowl, mix together cream cheese, egg, olive oil, and turkey. Pour the mixture into the crust.
6. Season with salt and pepper, and top with remaining 5 g of crust dough. Add another pinch of dried rosemary on top.
7. Place on oven tray and cook for 10-15 minutes. Allow to cool before removing from tart pan.

Nutrition Information (for entire recipe):
Carbohydrate: 3.87
Calories: 507
Fat: 50.87
Protein: 8.8
Ratio: 4.01:1

Mashed Fauxtatoes (4:1)faux

Ingredients:
76 g Cauliflower, cooked
8 g KetoCal® 4:1 LQ Unflavored – Nutricia
14 g Butter

Directions:
1. In a small saucepan, heat KetoCal 4:1 LQ with butter and cooked cauliflower until warm.
2. Puree mixture in a blender or food processor until smooth.
3. Season with salt and pepper.

Nutrition Information (for entire recipe):
Carbohydrate: 1.44
Calories: 129
Fat: 12.88
Protein: 1.77
Ratio: 4.01:1

Thanksgiving Green Bean Casserole (4:1)gbc

Ingredients:
10 g KetoCal® powder 3:1, Nutricia NA
36 g Cream, 36%
50 g Green Beans – cooked
28 g Butter
46 g Sour Cream – cultured (not low-fat)
10 g Durkee French’s fried onions

Directions:
1. Melt butter; Mix with KetoCal 3:1 powder, sour cream, and cream.
2. Stir in green beans.
3. Pour mixture in a ramekin or a small baking dish. Season with salt & pepper.
4. Top with fried onion (if desired, save some of the onions to place on top after baking for a crunchy texture).
5. Bake in 350 °F for 15 minutes.

Nutrition Information (for entire recipe):
Carbohydrate: 9.77
Calories: 566
Fat: 56.66
Protein: 4.38
Ratio: 4:1


 

Recipes for a 3:1 Ratio

Thanksgiving Tart (3:1)tart

Ingredients:
17 g Butter
20 g KetoCal 3:1 Powder
7 g Oil, Olive
10 g Cream Cheese, Philadelphia Brand
10 g Flour, Coconut – Bob’s Red Mill Organic Hi Fiber
14 g Egg (raw, mixed well)
2 g Bouillon, Wylers Instant-Beef/Chick granules
6 g Turkey, dark meat (no skin) – cooked

Directions:
1. Preheat oven to 325 °F
2. To make the tart crust, place coconut flour and KetoCal into bowl and rub in butter with fingertips. Add a pinch of poultry seasoning, dried rosemary or rubbed sage, if desired.
3. Dissolve bouillon granules in the 5 mL water. Sprinkle bouillon over top tart crust dough and mix until it becomes a stiff, crumbly pastry dough. Save 5 grams of the pastry dough for the tart topping.
4. Line tartlet tin with your crust dough (minus the 5 grams saved for the top), using your fingers to press the pastry into the edges.
5. In a bowl, mix together cream cheese, egg, olive oil, and turkey. Pour the mixture into the crust.
6. Season with salt and pepper, and top with remaining 5 g of crust dough. Add another pinch of dried rosemary on top.
7. Place on oven tray and cook for 10-15 minutes. Allow to cool before removing from tart pan.

Nutrition Information (for entire recipe):

Carbohydrate: 4.32
Calories: 424
Fat: 9.18
Protein: 9.18
Ratio: 3.05:1

Mashed Fauxtatoes (3:1)

Ingredients:faux
107 g Cauliflower, cooked
10 g KetoCal® 4:1 LQ Unflavored
14 g Butter

Directions:
1. In a small saucepan, heat KetoCal 4:1 LQ with butter and cooked cauliflower until warm.
2. Puree mixture in a blender or food processor until smooth.
3. Season with salt and pepper.

Nutrition Information (for entire recipe):
Carbohydrate: 2.01
Calories: 138
Fat: 2.4
Protein: 2.4
Ratio: 3.02:1

Thanksgiving Green Bean Casserole (3:1)gbc

Ingredients:
13 g KetoCal 3:1 Powder
28 g Cream, 36%
54 g Green Beans – cooked
16 g Butter
34 g Sour Cream – cultured (not low-fat)
12 g Durkee French’s fried onions

Directions:
1. Melt butter; Mix with KetoCal 3:1 powder, sour cream, and cream.
2. Stir in green beans.
3. Pour mixture in a ramekin or a small baking dish. Season with salt & pepper.
4. Top with fried onion (if desired, save some of the onions to place on top after baking for a crunchy texture).
5. Bake in 350 °F for 15 minutes.

Nutrition Information (for entire recipe):
Carbohydrate: 10.44
Calories: 462
Fat: 4.41
Protein: 4.41
Ratio: 3.01:1

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