Well, Thanksgiving is in a few days, and if you’re still scramming to get your Thanksgiving menu together, I’ve got you covered!
In today’s post, I’m rounding up a few of my old healthy Thanksgiving recipes and posting all of their recipe cards in a single blog post to make your life easier 🙂
I’m sharing my Keto-Friendly Pumpkin Pie, Grain Free Cornbread Dressing & Gravy, and Paleo Pecan Pie.
All of these healthy Thanksgiving recipes get compliments every time I make them. My friends and family can’t believe they’re actually healthy!
So, if you want to stay on track as much as possible this holiday season but still want to indulge a bit, you must try these recipes 🙂
Keto-Friendly Pumpkin Pie
- 2 Organic Eggs
- 1/3 C. Grass fed Ghee, Butter, or Coconut Oil ,softened
- 1 C. Almond Flour
- 1 Tbsp Low Carb Powdered Sweetener (I used Birch Xylitol... see notes)
- Pinch of Sea Salt
- 2 Organic Eggs
- 15 oz Organic Pumpkin Puree (from the can)
- 1 C. Full-Fat Coconut Milk (from the can)
- 1/3 C. Low Carb Granulated Sweetener (i.e. birch xylitol, stevia, erythritol, monk fruit, etc.)
- 1 Tbsp Pumpkin Pie Spice
- 1/2 tsp Vanilla Extract
- Pinch of Sea Salt
Preheat oven to 350 degrees F. Grease your pie dish and set aside.
Add the ghee and 1 egg to a mixing bowl and whisk to combine.
Add the almond flour, xylitol, and salt to the same bowl and mix again until fully combined.
Roll the dough mixture into a ball to smooth out the edges. Then, press it into the pie dish to form it into the pie crust (see video). Set aside.
Crack open the 2nd egg and separate the egg white from the yolk. Place the yolk in a bowl and mix. Brush the egg yolk lightly onto the entire pie crust, including the edges.
Bake crust for 15-20 minutes or until golden around the edges and on the center surface. Remove from stove and let cool for 5 minutes.
Lower oven heat to 325 degrees F.
Add all filling ingredients to a mixing bowl. Mix fully with an electric hand mixture (you can also use a regular whisk).
Pour filling into the pie dish. Cover the pie edges with a pie shield or tin foil to keep the edges from burning.
Bake pie for 45-60 minutes. Remove pie from oven and let cool for at least an hour for it to set. ENJOY!!
For the powdered sweetener for the crust, I added my birch xylitol granules to a coffee grinder to turn it into a powdered sweetener. You can do the same with granulated stevia, erythritol, etc. Swerve brand also has a great low carb powdered sweetener.
Feel free to add more or less sweetener and pumpkin pie spice to the filling.
Grain Free Southern Cornbread Dressing & Gravy:
A southern-style inspired cornbread dressing recipe that's completely grain free and paleo-friendly.
- 1 serving My Paleo Cornbread (below this recipe)
- 3 pieces Gluten Free Bread toasted
- 3 Chicken Thighs
- 1 C. Green Bell Pepper chopped
- 1 C. Yellow Onion chopped
- 1 C. Celery chopped
- 2 Tbsp Grass-fed Ghee or Butter (can use coconut oil)
- 4 C. Organic Chicken Broth
- 2 Tbsp Dried Sage
- 1 tsp Dried Thyme
- 2 tsp Sea Salt
- Black Pepper, to taste
- 2 Organic Eggs whisked
Make a batch of my Paleo Corn Bread. Let cool completely. Once cooled, roughly crumble the cornbread into a large flat dish or baking sheet. I just used the same dish I used to bake the dressing.
Toast the 3 pieces of gluten free bread. Crumble it into the dish as well.
Allow this bread mixture to sit in the refrigerator for 12-24 hours (uncovered) to dry out. This step is crucial to achieve the best texture for the dressing.
Lightly season the chicken thighs with sea salt & pepper. Bake until done and store in refrigerator for tomorrow.
Preheat oven to 350 degrees F.
Remove your bread mixture from the refrigerator and crumble it even more, if necessary (see video). Set bread mixture aside.
Add 2 Tbsp grass-fed ghee or coconut oil to a skillet over medium heat and saute your chopped onion, bell pepper, and celery until the onions are translucent and all of the veggies are slightly soft. Add these sautéed veggies to the bread mixture. Mix well.
Remove the skin from the chicken thighs. Cut the meat into shreds. Add about 1 C. of the shredded chicken to the bread mixture. Mix well.
Add 2 C. of the chicken broth to the bread mixture and toss to fully combine. Then, add the other 2 C. and continue to stir/toss until all of the bread mixture is moist.
Add the sage, thyme, salt, and pepper. Mix well. At this point, you'll want to taste the mixture and adjust the seasonings (add more, if desired). You want this mixture to taste exactly how you want it to taste when it's done.
Next, add 2 whisked eggs and stir to thoroughly combine. Bake dressing for 60-75 minutes or until the center is set (it took mine about 75 minutes).
Remove and let cool for about 10 minutes before serving. Enjoy with my giblet-style gravy (recipe below).
For the gluten free bread, I used Julian's Baker Almond Flour Bread to keep this recipe 100% grain free and paleo. But, feel free to use a regular gluten free bread brand, such as Udi's.
- 4 Tbsp Grass-fed Ghee (can use butter)
- 2 C. Yellow Onion chopped
- 3 Tbsp Arrowroot Starch
- 2 C. Organic Chicken Broth
- 1-2 tsp Sea Salt
- Black Pepper, to taste
- 1-2 Organic Eggs boiled & crumbled
- 1/2-1 C. Chicken Thighs shredded
Add ghee to a saucepan over medium heat. Add chopped onions and cook until translucent and golden (about 15-20 min).
Stir/whisk in the arrowroot starch until thoroughly combined.
Pour in 1 C. of the chicken broth and whisk until it begins to thicken. Then, add the other cup of broth and continue to whisk until it thickens.
Add salt and pepper, to taste. Add crumbled eggs and shredded chicken thighs.
Stir to thoroughly combined. Pour over dressing when ready to serve.
Paleo “Cornbread” Recipe
- 2 C. Almond Flour
- 3 Tbsp Coconut Flour
- 1/2 tsp Aluminum-Free Baking Powder
- 1/2 tsp Baking Soda
- 1/2 heaping tsp Sea Salt
- 4 Organic Eggs
- 1/3 C. Unsweetened Almond Milk
- 1/4 C. Grass-fed Ghee (can use butter or coconut oil)
- 3 Tbsp Raw Honey melted
- 1 tsp Raw Apple Cider Vinegar
Preheat oven to 350 degrees F. Grease an 8x8 pan with coconut oil or ghee. Set aside.
In a large mixing bowl, add the almond flour, coconut flour, baking powder, baking soda, and salt. Mix until fully combined.
In a separate bowl, add the eggs, milk, ghee/oil, honey, and apple cider vinegar. Whisk until fully combined.
Pour wet ingredients into the bowl of dry ingredients and whisk/stir until fully combined (no lumps).
Pour this mixture into your greased baking pan. Spread mixture evenly in the pan. Bake for 25 minutes or until top is golden.
Let cool for about 15 minutes before serving.
Paleo-Friendly Pecan Pie
- 2 C. Almond Flour
- 1/4 tsp Sea Salt
- 2 Tbsp Unrefined Coconut Oil melted
- 1 Organic Egg
- 1 C. Organic, Unrefined Coconut Sugar
- 3/4 C. Organic Grade A Maple Syrup
- 3 Tbsp Grass-fed Ghee (can use butter or coconut oil) melted
- 3 Organic Eggs lightly beaten
- 1 tsp Vanilla Extract
- 1/2 tsp Sea Salt
- 2 C. Pecan Halves
- 1/2 tsp Cinnamon optional
Preheat oven to 400 degrees F. Adjust rack to middle section.
Add almond flour & salt to a food processor. Pulse a few times to combine. Add coconut oil & egg to processor and pulse several times again until the mixture forms a ball. Remove from processor.
Pick up any remaining crumbles from the dough mixture and form into a tight ball in your hands. Press dough evenly onto a 9-inch pie dish (see video above).
Cook crust in oven for 8-12 minutes or until slightly golden. Remove from oven.
In a large bowl, add all Filling ingredients (except the pecans). Whisk until fully combined. Stir in pecans until all pecans are covered with the filling mixture. Let sit for 5 minutes.
Pour filling into pie crust & place pie into oven. Cook for 15 minute then reduce oven heat to 350 degrees F. and cook for another 30-35 minutes or until center is firm. **some ovens cook faster than others so keep an eye on it. Remove from oven and let cool completely before serving.