Indulge smartly with this high-fat, low-carb recipe that makes for a creamy, satisfying holiday side dish.

By Alyssa Sparacino
November 16, 2018

It's true: A lot of the high-fat ingredients in the keto diet can make you scratch your head a little at first, because low-fat everything was touted for soooo long. But when you take a look at the weight-loss science behind the keto diet, you start to understand the shift toward this high-fat way of eating.

There are some important mistakes and misconceptions around the keto diet. For starters, you can't just eat bacon and avocados; that's not healthy. And no, you shouldn't be on the keto diet forever. But if you're mindful about your macros and make educated choices on the types of fats you're eating, you can successfully lose weight and gain energy.

This recipe gets its fat content from avocado oil, heavy cream, and cream cheese, for a total of 13 grams of fat, 7 of which are saturated fats-something to keep an eye on in general, whether you're on keto or not. (Related: Is Butter Healthy? The Truth About Saturated Fat)

Rainbow chard not only makes for a colorful presentation but is also a rich source of vitamins A and K as well as iron.

Get even more keto Thanksgiving recipe ideas with the Complete Keto Thanksgiving Menu.


Creamed Rainbow Chard

Makes 8 servings

Serving size: 1/2 cup


  • 1 1/2 pounds rainbow chard
  • 1/2 teaspoon Himalayan pink salt
  • 1 tablespoon avocado oil
  • 2 garlic cloves, minced
  • 1/2 cup heavy cream
  • 4 oz cream cheese, cubed and softened
  • 1/4 cup shredded Parmesan, plus additional for garnish (optional)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper


  1. Trim stems from chard. Thinly slice stems, keeping separate from leaves. Chop leaves. Add leaves, salt, and 1/4 cup water to a 4-quart pot. Cover and cook over medium-high heat; about 5 minutes or until wilted. Remove from heat and transfer leaves to a paper towel lined baking sheet. Pat dry; set aside.
  2. In the same pot, heat avocado oil over medium-high heat. Add stems and garlic. Cook 3 to 5 minutes or until tender.
  3. Reduce heat to medium-low. Add cream, cream cheese, Parmesan, black pepper, and cayenne pepper. Stir until cream cheese is melted. Stir in leaves. Garnish with additional Parmesan, if desired.

Nutrition Facts (per serving): 144 calories, 13g total fat (7g sat. fat), 33mg cholesterol, 411mg sodium, 5g carbohydrates, 1g fiber, 2g sugar, 4g protein