Keto Thanksgiving in a Blanket
{THM:S, Low Carb, Ketogenic, Grain-Free}

Making Keto Thanksgiving in a Blanket is the absolute best thing you can do with those Thanksgiving leftovers just sitting in your fridge!

Thanksgiving comes and goes, but the leftovers?

Those stick around FOREVER.

Don't get me wrong, Thanksgiving food is absolutely delicious, and the work that goes into preparing it makes it a memorable meal.  BUT, I don't want to be eating Thanksgiving Dinner for the 2 weeks after the holiday is over.

Enter Thanksgiving in a Blanket.

This recipe was initially made popular by Delish (see the original here) but I put my own unique spin on these handheld Thanksgiving Dinner pockets by using Keto Cranberry Sauce, Mashed Squash instead of mashed potatoes, and then wrapping it all up in Fathead Dough.

The result?

Thanksgiving Dinner you can hold in your hand – and even better – can dip in Turkey Gravy.

My husband and kiddo loved my Keto spin on Thanksgiving in a Blanket, so today, I'm sharing the recipe with you!

Here's what you'll need to make Keto Thanksgiving in a Blanket:

For the Fathead Dough:
2.5 cup shredded Mozzarella
2 oz Cream Cheese
1.75 cups Almond Flour
1 Egg
1 T Baking Powder

For the Stuffing:
24 oz Turkey (2 oz per blanket)
1/2 cup Mashed Squash
1/4 cup Keto Cranberry Sauce (I used the recipe from Wholesome Yum)
Turkey Gravy, for dipping

Directions:
Preheat oven to 400 and line a baking sheet with parchment paper. Mix the almond flour and baking powder in a bowl and set aside.
Place the Mozzarella and cream cheese in a bowl and microwave for 2 minutes, stirring halfway through, until the cheese is completely melted.
Add the almond flour mixture and eggs to the melted cheese and use your hands to combine all the ingredients until thoroughly mixed. The dough will be very sticky, but it's important to mix it quickly while still hot, and make sure it is very well combined.  Wrap with plastic and refrigerate 10-15 minutes, until the dough firms up.
Roll the fathead dough out between 2 pieces of parchment paper, sprinkling with extra almond flour to keep it from sticking.  Cut the dough into a rectangle, and then into triangle pieces the size of the triangles you would use to make crescents, or about 3″ wide, and 4-5″ long.
Inside of each triangle, put a small smear of the mashed squash (I used 1-2 T), top with 2 oz turkey, then 1 T of cranberry sauce.  Roll up and bake at 400 for 17-20 minutes, until the rolls start to brown.
Serve with turkey gravy for dipping!

You May Also Like:
Keto Whole30 Chicken Pot Pie Soup
Keto Chicken Parmesan
Low Carb Mozzarella Stuffed Meatballs
Baked Cauliflower Mac ‘n Cheese

Continue to Content

Keto Thanksgiving in a Blanket

Yield: 15 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Making Keto Thanksgiving in a Blanket is the absolute best thing you can do with those Thanksgiving leftovers just sitting in your fridge!

Print

Ingredients

For the Blankets

• 2.5 cup shredded Mozzarella
• 2 oz Cream Cheese
• 1.75 cups Almond Flour
• 1 Egg
• 1 T Baking Powder

Fillings

• 24 oz Turkey
• 1/2 cup Mashed Squash
• 1/4 cup Keto Cranberry Sauce
• Turkey Gravy, for dipping

Instructions

Preheat oven to 400 and line a baking sheet with parchment paper. Mix the almond flour and baking powder in a bowl and set aside.

Place the Mozzarella and cream cheese in a bowl and microwave for 2 minutes, stirring halfway through, until the cheese is completely melted.

Add the almond flour mixture and eggs to the melted cheese and use your hands to combine all the ingredients until thoroughly mixed. The dough will be very sticky, but it's important to mix it quickly while still hot, and make sure it is very well combined. Wrap with plastic and refrigerate 10-15 minutes, until the dough firms up.

Roll the fathead dough out between 2 pieces of parchment paper, sprinkling with extra almond flour to keep it from sticking. Cut the dough into a rectangle, and then into triangle pieces the size of the triangles you would use to make crescents, or about 3" wide, and 4-5" long.

Inside of each triangle, put a small smear of the mashed squash (I used 1-2 T), top with 2 oz turkey, then 1 T of cranberry sauce. Roll up and bake at 400 for 17-20 minutes, until the rolls start to brown.

Serve with turkey gravy for dipping!

Nutrition Information:

Yield: 15 Serving Size: 1 Blanket
Amount Per Serving: Calories: 210Total Fat: 13gCarbohydrates: 5gFiber: 1gProtein: 17g

xoxo,
Gretchen

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