Keto-friendly Thanksgiving: 4 must-try recipes without the carb overload

Thanksgiving dishes are all about mounds of creamy mashed potatoes or cheesy potatoes, stuffing made with cubes of bread and casseroles with crunchy breadcrumb or cracker toppings. Those dishes are Thanksgiving classics after all.

But for many, those traditional Thanksgiving dishes present carb overload and break the carb bank. For most people who follow a low-carb or keto diet in its intended form — a diet that aims to reduce refined carbohydrates — Thanksgiving is not one of those low-carb-friendly meals.

But you can reduce the carb load of many traditional dishes, making the meal more manageable.

If you want to try cutting back during the holidays, today's recipes are our three favorites. While they are not completely free of carbohydrates, they will help get you started.

Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@freepress.com. Follow @SusanMariecooks on Twitter. Subscribe to the Free Press.

Cauliflower Mash

Serves: 6-8 / Prep time: 20 minutes / Total time: 45 minutesThis recipe can be made at least 2 hours or longer in advance and reheated.

1 large head cauliflower, core removed and broken into florets¾ to 1 cup shredded Parmesan cheese, divided⅓ cup heavy whipping cream or half-and-half 3 tablespoons butter, divided½ teaspoon garlic powder or to tasteSalt and black pepper to tasteFresh sliced chives or green onions

Place 2 inches of water into a large pot fitted with a vegetable steamer. Add cauliflower florets and bring to a boil over high heat. Once boiling, cover and cook 10 to 12 minutes or until cauliflower is soft. Drain. When cauliflower is cool enough to handle, wrap cauliflower in a clean tea (or non-terrycloth) dish towel. Squeeze the cauliflower in the towel to rid of as much moisture as possible. Transfer to a food processor fitted with the metal blade. Process until cauliflower is smooth. Or mash until desired consistency. Stir in the whipping cream, 2 tablespoons butter, salt, pepper and garlic powder. Taste and adjust seasoning. Stir in ¾ cup cheese, cream, butter and pepper. Transfer to a serving bowl. If desired, sprinkle the top with the remaining ¼ cup cheese, top with a pat of butter and sprinkle with chives.

Adapted from several recipes. 

Tested by Susan Selasky for the Free Press Test Kitchen. 

Kale and Shaved Butternut Squash Salad

Serves: 8 / Prep time: 20 minutes / Total time: 30 minutesThis salad can be made and dressed at least 2 hours in advance.

1 small butternut squash, peeled, seeds removed, shredded or shaved using a vegetable peeler2 small bunches curly kale, washed, patted dry, torn into bite size pieces (about 6 cups)1 small red onion, thinly sliced⅓ cup toasted walnuts⅓ cup olive oil¼ cup red wine vinegar1 tablespoon lemon juice1 small clove garlic, minced fine1 teaspoon (or to taste) Dijon mustardSalt and freshly ground black pepper

In a large bowl, toss the squash, kale, red onion and walnuts. In a small bowl whisk together the oil, vinegar, lemon juice, mustard and garlic. Season with salt and black pepper. Toss to coat again. Serve.

Adapted from Food Network magazine, November 2018 issue.

Tested by Susan Selasky for the Free Press Test Kitchen.

Cauliflower Stuffing with Sage and Italian Sausage

Serves: 8 / Prep time: 20 minutes / Total time: 45 minutes

1 pound favorite Italian sausage (mild or hot)3 tablespoons olive oil1 medium onion, chopped½ cup thinly sliced celery2 cloves garlic, peeled, minced1 large head cauliflower (cut into small florets), about 6 cups½ teaspoon poultry seasoning1 teaspoon rubbed sage or more to taste1 teaspoon kosher or sea salt to tasteFreshly ground black pepper to taste2 tablespoons freshly chopped parsley

In a large skillet, heat the olive oil. If the sausage is in a casing, remove the casing. Add the sausage to the skillet and cook until browned. Remove sausage from skillet and set aside. Add the onion, celery and garlic to the skillet and cook until tender. Stir in the cauliflower and saute until it’s tender. Season with the poultry seasoning and sage. Return the sausage to the skillet and saute until it’s cooked through. Season with salt and pepper. Continue to heat through. Taste and adjust seasoning as needed. Sprinkle with parsley and serve.

From and tested by Susan Selasky for the Free Press Test Kitchen. 

Pumpkin Pie with Almond Flour Crust

Serves: 8 / Prep time: 30 minutes / Total time: 1 hour 30 minutes

CRUST2 cups blanched almond flour ¼ teaspoon sea or kosher salt¼ teaspoon baking soda4 tablespoons well-chilled unsalted butter cut into pieces1 egg

FILLING1 15-ounce can pumpkin puree¾ teaspoon stevia (about 1 small packet) concentrated powder 1 teaspoon cinnamon1/2 teaspoon ground ginger¼ teaspoon ground cloves½ teaspoon ground nutmeg 3 egg yolks1 large egg⅔ cup heavy whipping cream

To make crust: Butter a 9-inch pie plate and preheat the oven to 350 degrees.Place the flour, baking soda, butter and salt in a food processor and pulse several times.Add the egg. Pulse until the mixture forms a ball.Press (this is a wet dough and doesn't roll out) the dough evenly into a 9-inch pie dish. Work it all the way up the sides and flute to create a decorative edge. With a fork, prick the crust several times over the bottom and sides, then line with foil and add pie weights or dried beans. Bake for 12-15 minutes. Remove the foil and pie weights. Bake another 10 minutes or until the bottom is just dry. Remove from oven while preparing the filling.

To make the filling: In a large bowl, whisk together the pumpkin, stevia, cinnamon, ginger, cloves, and nutmeg. Whisk in the egg yolks, egg and heavy whipping cream. Spoon filling into prepared crust. Bake about 30 minutes or until filling is set. If fluted edges brown to quickly, wrap with foil. Remove from oven and cool. Serve pie with a dollop of whipped cream if desired. Adapted from several recipes.

Adapted from several recipes.

Tested by Susan Selasky for the Free Press Test Kitchen.

This article originally appeared on Detroit Free Press: Keto-friendly Thanksgiving sides: 4 low-carb recipes you'll love