Christmas is one of my favorite times of year!
With so many side dish options, it’s good to add some Keto dishes to the repitoire.
Because I prefer low-carb, I’m used to coming up with a new cocktail, cold food sides and baked good ideas that all stay low carb.
This year, I’m giving you everything you need to choose your favorite side dishes to make your holiday celebration merry and keto!
Let’s dive in and get ready to choose the best sides for your keto holiday celebration.
The 12 Best keto Christmas Side Dishes
1. Cauliflower Mac and Cheese
My perfect cosy meal is a healthy twist on a classic recipe. I make special cheesy cauliflower made with fresh cauliflower, creamy cheese and dusted with a little garlic powder.
Happy eating!
Ingredients
1 large head of cauliflower, cut into bite-sized florets
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons cream cheese
1 tablespoon Dijon mustard
1/4 teaspoon paprika (optional, for garnish)
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
1. Preheat the oven to 375°F (190°C). Bring a big pot of salted water to a boil and cook the cauliflower florets for 5 minutes or just until tender. Drain and set aside.
2. In a medium saucepan over medium heat, combine the heavy cream, cream cheese, garlic powder, onion powder, salt and pepper. Cook, stirring until the cream cheese is melted and the mixture is smooth.
3. Reduce the heat to low, and add the shredded cheddar and Parmesan a little at a time, stirring until the cheeses are melted and the sauce is smooth. Stir in the Dijon mustard.
4. Put the cauliflower in a baking dish and drizzle the cheese sauce evenly over the top. Toss till all the florets are coated.
5. Bake in the preheated oven for 20-25 minutes until the top is lightly browned and bubbly. Sprinkle with paprika and parsley before serving, if desired.
6. Let the dish rest, before serving, to allow the sauce to thicken a little. Keto cauliflower mac and cheese!
2. Bacon wrapped Brussels Sprouts
Brussels sprouts and crispy bacon make any appetizer or side dish mouth-watering. I go with fresh brussels sprouts and high-quality bacon for a potent flavor boost.
However, without a drizzle of balsamic glaze there may be no sweetness for balance.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 12 slices of bacon, cut in half
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- Optional: 1/4 cup balsamic glaze for drizzling
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the Brussels sprouts with olive oil, garlic powder, onion powder, salt and pepper in a large bowl until completely coated.
3. Cut each Brussels sprout half in half, wrap each piece in bacon, and secure it with a toothpick.
4. Set the Brussels on the baking sheet, making sure that they are not touching each other.
5. Bake 25-30 minutes, or until the bacon is crispy and the Brussels sprouts are tender.
6. Optional: Drizzle with balsamic glaze before serving for a touch of sweetness. Enjoy!
3. Creamed Spinach
One of my all-time favorite comfort foods is creamed spinach. I have always liked how the combination of fresh spinach, garlic and a little nutmeg produce something that is so good.
A dash of Parmesan and some heavy cream, and we have a side dish that is hard to pass up.
Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon nutmeg
- 1 pound fresh spinach, washed and stems removed
- Salt and pepper to taste
Instructions
1. In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Stir in the heavy cream, bring to a simmer, and cook until very slightly thickened, about 5 minutes.
3. Stir in the Parmesan and nutmeg until the cheese melts and the sauce is smooth.
4. Stir in the fresh spinach a handful at a time until wilted, then add more, about 3-5 minutes.
5. Salt and pepper to taste. Continue cooking for 2-3 minutes to allow the flavours to meld.
6. Serve immediately as a delightful keto-friendly side dish.
4. Garlic Butter Green Beans
I love a simple vegetable side dish that is tasty and packed with flavor such as green beans lightly sautéed with fresh garlic and butter until they are crisp tender. Some of the ingredients that make this dish great are definitely crisp green beans, chopped garlic, pat of creamy butter, and maybe some fresh ground black pepper.
Ingredients
- 1 lb fresh green beans, trimmed and washed
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- Juice of 1/2 lemon (optional, for added freshness)
Instructions
1 Make a big pot of water boil and blanch the green beans for 3-4 minutes until bright green but still crisp. Drain and plunge into a bowl of ice water to stop the cooking. Drain and set aside.
2. In a large skillet, melt the butter over medium heat and then add in the minced garlic and sauté for 1-2 minutes or until garlic is fragrant and not burnt.
3. Add the blanched green beans to the skillet and toss to coat the beans with the garlic butter, then cook for 3-4 minutes over medium-high heat, stirring occasionally, until the beans are warm and tender.
4. Season with salt and black pepper to taste. Toss in the lemon juice, if using.
5. Serve immediately as a delicious and keto-friendly side dish.
5. Cheesy Broccoli Casserole
I love how “creamy” hot dish is AND the crunchy bread crumb on top. The velvety cheddar cheese and lightly steamed fresh broccoli pair so well.
I add lots of garlic powder and a parmesan. One bite and you’re hooked!
Ingredients
- 4 cups fresh broccoli florets
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
1. Preheat your oven to 375°F (190°C).
2. Steam the broccoli florets until just tender, about 5-7 minutes; drain well and set aside.
3. Melt the butter in a medium saucepan over a medium heat, then add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the heavy cream. Stir in the cheddar cheese, mozzarella cheese and Parmesan cheese, and cook, stirring constantly, until the cheese is melted and the sauce is smooth.
5. Season the cheese sauce with salt, black pepper, and paprika. Mix well.
6. Add the broccoli to the cheese sauce, and then transfer the whole thing into a greased baking dish. Bake for 20-25 minutes or until bubbly and lightly browned on top. Serve hot.
6. Zucchini Gratin
I love cooking dishes that accentuate the fresher tastes of the season’s new vegetables year-round, such as this recipe of fresh zucchini, melted cheese and garlic, a little cream and fresh herbs, for a comforting treat. It is so good to eat, so creamy and crunchy and delicious, and the thyme and a little nutmeg you can throw in, so enveloping.
Ingredients
4 medium zucchinis, sliced
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp fresh thyme leaves
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over a medium flame and sauté the garlic until fragrant: 25 mg duloxetine
3. This will only take a few minutes. Your kitchen should smell delightful, but that’s not the point.
4. Get out a number 4 people and have 5
3. Toss in the sliced zucchinis and cook for 5 minutes, until they begin to soften.
4. Combine the heavy cream, Gruyere cheese, salt, pepper, and thyme in a bowl.
5. Layer the cooked zucchini in a greased baking dish. Pour the cream mixture over the top.
6. Sprinkle the grated Parmesan cheese on top, and bake for 25-30 minutes until the top of the dish is golden brown and bubbly.
7. Loaded Cauliflower Mash
I like to add things to my mash that are creamy and comforting, like cheddar cheese and crispy bacon bits, a schmear of sour cream and maybe a dash of chives for fresh, oniony bite. This is the quintessential keto comfort food.
Ingredients
1 large head of cauliflower, cut into florets
4 slices of bacon
1/2 cup sour cream
1/4 cup unsalted butter
1/2 cup shredded cheddar cheese
2 green onions, chopped
Salt and pepper to taste
Instructions
1. Brown the bacon in a medium-heat skillet until crisp, then crumble and set aside.
2. Place the cauliflower florets in a large pot of salted water to boil, until tender, about 10 minutes, then drain and allow to steam-dry for a minute.
3. Transfer the cauliflower to a food processor and blend until smooth.
4. Mix in sour cream, butter, salt and pepper, blending until incorporated and creamy.
5. Spoon the cauliflower mash into serving bowls, top with the shredded cheddar, crumbled bacon, and chopped green onions, and serve warm.
6. Serve warm and enjoy this delicious keto-friendly side dish!
8. Roasted Asparagus with Parmesan
I think this is a really great simple and delicious dish. Fresh asparagus, a roasted dressing of olive oil, a bit of salt and pepper, and a finish with Parmesan cheese.
The roasting really makes it come out with a flavour.
Ingredients
- 1 bunch of asparagus, trimmed
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon lemon zest (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Arrange the trimmed asparagus on a baking sheet in a single layer.
3. Drizzle the asparagus with the olive oil, sprinkle it with salt, black pepper and minced garlic, tossing to coat the asparagus well.
4. Roast for about 12 minutes or until fork-tender.
5. Remove from the oven and immediately grate over some Parmesan cheese. If using, add the lemon zest for a fresh, sharp edge.
6. Serve hot as a delicious, keto-friendly Christmas side dish.
9. Keto Stuffing
If I need a low-carb stuffing for what I can eat on my keto diet, I’ll reach for cauliflower rice, almond flour, and a bundle of aromatic herbs to stuff with poultry or fish. And it’s the blend of the spice of the sausage, the creaminess of the mushroom, and the crunch of the celery that really makes it for me.
Ingredients
1 lb ground sausage (preferably sugar-free)
2 tablespoons unsalted butter
1 medium onion, chopped
2 celery stalks, chopped
1 cup mushrooms, chopped
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
2 cups cauliflower rice
1/4 cup chicken broth
2 tablespoons fresh parsley, chopped
Instructions
1. In a large skillet, brown ground sausage over medium heat until cooked through. Remove the sausage from the skillet and set it aside.
2. In same skillet, melt the butter and soften the onion, celery and mushrooms, about 5-7 minutes.
3. Put the minced garlic, sage, thyme, rosemary, salt and pepper into the hot skillet and heat for 1-2 minutes until the garlic is fragrant.
4. Stir in the cauliflower rice and cook for about 5 minutes more until the cauliflower is just tender.
5. Return the cooked sausage to the skillet, mixing thoroughly with the cauliflower mixture.
6. Add the stock and parsley, then stir well. The mixture needs to cook for a further 2-3 minutes until it has been fully heated through. Season to taste and serve.
10. Brussels Sprouts with Bacon and Pecans
I love the smokiness of bacon, which counters the Earthiness of Brussels sprouts, and the crunchiness of pecans. Balsamic glaze or Parmesan, however, lifts it into something more.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 4 slices bacon, chopped
- 1/2 cup pecans, roughly chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 2 tsp balsamic vinegar (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cook the chopped bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside, with the bacon grease going in the skillet.
3. Gently heat the bacon fat in the skillet along with some olive oil and add the Brussels sprouts. Sprinkle with salt and pepper, and cook about 5-6 minutes, until they just begin to brown.
4. Mince the garlic and chop the pecans. Add to the skillet. Stir well. Cook 2-3 minutes more until the garlic is fragrant and pecans are toasted.
5. Scoop the Brussels sprouts mixture on to a baking sheet and cook in the preheated oven for around 15-20 minutes or until the sprouts are soft and charred. Toss them with some balsamic vinegar if using.
6. Place the crispy bacon over the Brussels sprouts and serve. This delicious Christmas keto side dish is now ready to be enjoyed.
11. Keto Dinner Rolls
Nothing satisfies me more than knowing I am having a good day for low-carb baking. I think you all would love this recipe for keto dinner rolls as much as I do.
Almond flour, coconut flour, psyllium husk powder and other such ingredients make this recipe not only tasty, but also nutritious.
Ingredients
- 1 1/2 cups almond flour
- 1 tbsp coconut flour
- 1 tbsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 2 large eggs, beaten
- 1 tbsp apple cider vinegar
- 2 tbsp melted butter (optional, for brushing on top)
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a food processor, pulse together almond flour, coconut flour, baking powder, xanthan gum, and salt.
3. Melt the shredded mozzarella cheese with the cream cheese in a bowl in the microwave in 30-second intervals, stirring in between, until smooth. You pretty much halve it – I think I’m going to try this – and you can make half-size mini bagels or regular bagels.
4. Dump the melted cheese mixture onto the dry ingredients, then add the eggs and vinegar and mix until a dough forms.
5. Divide the dough into 10-12 pieces and roll each piece into a ball. Place the balls on the prepared baking sheet.
6. Bake for 10-12 minutes or until the rolls are golden brown. Brush the tops with melted butter, if desired, to serve.
12. Spaghetti Squash Au Gratin
When I’m in the mood for a quick comfort food that tastes healthy, spicy and super delicious, I turn to this dish. Roasting the spaghetti squash with sharp cheddar and nutmeg makes it super rich and flavorful, a total comfort food.
I like to throw in a bit of freshly grated Parmesan and some minced garlic, too.
Ingredients
1 medium spaghetti squash
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Preheat oven to 400°F (200°C). Cut squash in half lengthwise, remove seeds and brush insides with olive oil. Place cut-side down on a baking sheet and bake for 35-40 minutes until tender.
2. Roast the squash in the oven while the onion sautes in a saucepan over medium heat with some olive oil until translucent, about 5 minutes, then add minced garlic for another minute.
3. Add the heavy cream, the cheddar cheese, the Parmesan, the ground nutmeg, salt and pepper to the pan and cook until the cheese has melted, and it’s smooth.
4. When the squash is cooked, remove it from the oven and, when cool enough to handle, scrape the flesh into strands, adding them to a large bowl.
5. Pour the cheese sauce over the spaghetti squash strands and toss to combine. Transfer everything to a greased casserole dish.
6. Bake for a further 20-25 minutes until bubbling at the top and golden brown. Sprinkle with chopped parsley before serving.