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Keto Thanksgiving Desserts Don’t Have to Skip Flavor or Fun! Make These Delicious Low-Carb Treats for a Guilt-Free Feast.

Thanksgiving is a time for family, gratitude, and of course, delicious food. But if you’re following a keto lifestyle, the dessert table can feel like forbidden territory. Worry no more!

This guide unlocks a world of delightful Keto Thanksgiving Desserts that are both festive and satisfying. From creamy pumpkin delights to spiced nut clusters, these recipes use ingredients that complement the traditional Thanksgiving feast while keeping you in ketosis.

We’ve curated our top 10 easy-to-make Keto Thanksgiving Desserts, perfect for beginner and experienced keto bakers alike.

So, impress your guests (or indulge solo!) with guilt-free, keto-friendly desserts that will add a touch of sweetness to your Thanksgiving celebration.

Keto Thanksgiving Desserts – Why?

Health Benefits of Keto Desserts

Keto Thanksgiving desserts are a fantastic way to enjoy sweets without the sugar spike.

These desserts use ingredients low in carbs and high in healthy fats, helping you maintain a steady blood sugar level and keeping your body in ketosis. Plus, they can help you feel fuller for longer, reducing cravings for unhealthy snacks.

Simple and Quick to Make

One of the best things about keto Thanksgiving desserts is how easy they are to make. Most of these recipes require just a few ingredients and minimal preparation time. This makes them perfect for satisfying those sudden sweet cravings without spending hours in the kitchen.

Keto Thanksgiving Desserts – Key Ingredients

Almond Flour

Almond flour is a staple in keto baking. It’s low in carbs and high in healthy fats and protein. Its fine texture makes it perfect for cakes, cookies, and more. Plus, it adds a deliciously nutty flavor to your desserts.

Coconut Flour

Coconut flour is another popular keto ingredient. It’s high in fiber and low in carbs, making it an excellent choice for a variety of baked goods. It absorbs a lot of moisture, so you usually need less of it compared to other flours.

Sugar Substitutes

When it comes to sweetening keto desserts, sugar substitutes like erythritol, stevia, and monk fruit are your best friends. These sweeteners have little to no impact on blood sugar levels, making them perfect for keto-friendly treats.

10 Keto Thanksgiving Desserts

1. Keto Pumpkin Cheesecake Bars

Serving Size:

Serves 12

Equipment Used:

Mixing bowls
Hand mixer or spoon
8×8 inch baking pan
Parchment paper

Ingredients:

For the Crust:

• 1 1/2 cups almond flour (168g)
• 1/4 cup butter (56g), melted
• 2 tbsp powdered erythritol (24g)

For the Filling:

• 16 oz cream cheese (452g), softened
• 1 cup pumpkin puree (240g)
• 1/2 cup powdered erythritol (72g)
• 2 large eggs
• 1 tsp vanilla extract (4g)
• 1 tsp pumpkin spice (2g)

Instructions:

1. Preheat your oven to 325°F (160°C) and line an 8×8 inch baking pan with parchment paper.
2. In a bowl, mix almond flour, melted butter, and powdered erythritol for the crust. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool.
4. In a large mixing bowl, beat the softened cream cheese until smooth.
5. Add the pumpkin puree, powdered erythritol, eggs, vanilla extract, and pumpkin spice. Mix until well combined.
6. Pour the filling over the cooled crust and spread evenly.
7. Bake for 45-50 minutes, or until the center is set and the edges are slightly golden.
8. Let the bars cool to room temperature, then refrigerate for at least 4 hours before cutting into squares.

2. Keto Pecan Pie

Serving Size:

Serves 12

Equipment Used:

Mixing bowls
Hand mixer or spoon
8×8 inch baking pan
Parchment paper

Ingredients:

For the Crust:

• 1 1/2 cups almond flour (168g)
• 1/4 cup butter (56g), melted
• 2 tbsp powdered erythritol (24g)

For the Filling:

• 1 cup pecans (100g), chopped
• 1/2 cup butter (113g)
• 3/4 cup powdered erythritol (108g)
• 1/4 cup heavy cream (60ml)
• 1 tsp vanilla extract (4g)
• 2 large eggs
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a bowl, mix almond flour, melted butter, and powdered erythritol for the crust. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and set aside.
4. In a saucepan, melt the butter for the filling over medium heat. Add powdered erythritol and stir until dissolved.
5. Add heavy cream, vanilla extract, and salt. Bring the mixture to a simmer, stirring continuously, until it thickens.
6. Remove from heat and let it cool slightly before whisking in the eggs.
7. Stir in the chopped pecans and pour the filling over the baked crust.
8. Bake for another 20-25 minutes, or until the filling is set.
9. Let cool completely before cutting into bars.

3. Keto Cranberry Cheesecake

Serving Size:

Serves 12

Equipment Used:

Mixing bowls
Hand mixer or spoon
9-inch springform pan

Ingredients:

For the Crust:

• 1 1/2 cups almond flour (168g)
• 1/4 cup butter (56g), melted
• 2 tbsp powdered erythritol (24g)

For the Filling:

• 16 oz cream cheese (452g), softened
• 1/2 cup powdered erythritol (72g)
• 2 large eggs
• 1 tsp vanilla extract (4g)
• 1 cup fresh cranberries (100g), cooked with 2 tbsp erythritol until softened

Instructions:

1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a bowl, mix almond flour, melted butter, and powdered erythritol for the crust. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool.
4. In a large mixing bowl, beat the softened cream cheese until smooth.
5. Add the powdered erythritol, eggs, and vanilla extract. Mix until well combined.
6. Fold in the cooked cranberries.
7. Pour the filling over the cooled crust and spread evenly.
8. Bake for 45-50 minutes, or until the center is set and the edges are slightly golden.
9. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.

4. Keto Apple Crisp

Serving Size:

Serves 8

Equipment Used:

Mixing bowls
Saucepan
8×8 inch baking dish

Ingredients:

For the Filling:

• 4 cups diced zucchini (about 2 medium zucchinis)
• 1/4 cup lemon juice (60ml)
• 1/4 cup erythritol (48g)
• 1 tsp cinnamon (2g)
• 1/2 tsp nutmeg (1g)
• 1/2 tsp vanilla extract (2g)

For the Topping:

• 1 cup almond flour (112g)
• 1/2 cup chopped pecans (50g)
• 1/4 cup shredded coconut (25g), unsweetened
• 1/4 cup butter (56g), melted
• 1/4 cup erythritol (48g)
• 1 tsp cinnamon (2g)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
2. In a saucepan, combine the diced zucchini, lemon juice, erythritol, cinnamon, nutmeg, and vanilla extract. Cook over medium heat until the zucchini is tender, about 10-15 minutes.
3. Pour the zucchini mixture into the prepared baking dish.
4. In a bowl, mix almond flour, chopped pecans, shredded coconut, melted butter, erythritol, and cinnamon for the topping. Sprinkle the topping evenly over the zucchini mixture.
5. Bake for 25-30 minutes, or until the topping is golden brown.
6. Let cool slightly before serving.

5. Keto Pumpkin Pie

Serving Size:

Serves 8

Equipment Used:

Mixing bowls
Hand mixer or spoon
9-inch pie dish

Ingredients:

For the Crust:

• 1 1/2 cups almond flour (168g)
• 1/4 cup powdered erythritol (36g)
• 1/4 cup butter (56g), melted

For the Filling:

• 1 cup pumpkin puree (240g)
• 1/2 cup heavy cream (120ml)
• 2 large eggs
• 1/2 cup powdered erythritol (72g)
• 1 tsp pumpkin spice (2g)
• 1 tsp vanilla extract (4g)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish.
2. In a bowl, mix almond flour, powdered erythritol, and melted butter for the crust. Press the mixture into the bottom and up the sides of the prepared pie dish.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool.
4. In a large mixing bowl, combine pumpkin puree, heavy cream, eggs, powdered erythritol, pumpkin spice, and vanilla extract. Mix until smooth.
5. Pour the filling into the cooled crust and spread evenly.
6. Bake for 45-50 minutes, or until the center is set and the edges are slightly golden.
7. Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.

6. Keto Chocolate Pecan Pie Bars

Serving Size:

Serves 12

Equipment Used:

Mixing bowls
Hand mixer or spoon
8×8 inch baking pan
Parchment paper
Saucepan

Ingredients:

For the Crust:

• 1 1/2 cups almond flour (168g)
• 1/4 cup butter (56g), melted
• 2 tbsp powdered erythritol (24g)

For the Filling:

• 1 cup pecans (100g), chopped
• 1/2 cup butter (113g)
• 3/4 cup powdered erythritol (108g)
• 1/4 cup heavy cream (60ml)
• 1 tsp vanilla extract (4g)
• 1/2 cup sugar-free chocolate chips (85g)
• 2 large eggs
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a bowl, mix almond flour, melted butter, and powdered erythritol for the crust. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and set aside.
4. In a saucepan, melt the butter for the filling over medium heat. Add powdered erythritol and stir until dissolved.
5. Add heavy cream, vanilla extract, and salt. Bring the mixture to a simmer, stirring continuously, until it thickens.
6. Remove from heat and let it cool slightly before whisking in the eggs.
7. Stir in the chopped pecans and sugar-free chocolate chips. Pour the filling over the baked crust.
8. Bake for another 20-25 minutes, or until the filling is set.
9. Let cool completely before cutting into bars.

7. Keto Pumpkin Spice Mug Cake

Serving Size:

Serves 1

Equipment Used:

Microwave-safe mug
Spoon

Ingredients:

• 3 tbsp almond flour (21g)
• 1 tbsp coconut flour (7g)
• 2 tbsp pumpkin puree (30g)
• 1 tbsp erythritol (12g)
• 1 egg
• 1/2 tsp baking powder (2g)
• 1/2 tsp pumpkin spice (2g)
• 1/4 tsp vanilla extract (1g)
• Pinch of salt

Instructions:

1. In a microwave-safe mug, combine almond flour, coconut flour, erythritol, baking powder, pumpkin spice, and salt.
2. Add the pumpkin puree, egg, and vanilla extract. Mix well until a smooth batter forms.
3. Microwave on high for 60-90 seconds, or until the cake is set but still moist. The exact time may vary depending on your microwave’s power.
4. Let it cool slightly before enjoying it. For an extra treat, top with a dollop of whipped cream.

8. Keto Maple Pecan Fudge

Serving Size:

Makes about 20 pieces

Equipment Used:

Mixing bowls
Hand mixer or spoon
Small baking dish
Parchment paper
Saucepan

Ingredients:

• 1/2 cup butter (113g)
• 1/2 cup almond butter (120g)
• 1/4 cup powdered erythritol (36g)
• 1/4 cup sugar-free maple syrup (60ml)
• 1 tsp vanilla extract (4g)
• 1/2 cup chopped pecans (50g)

Instructions:

1. Line a small baking dish with parchment paper.
2. In a saucepan, melt the butter and almond butter over medium heat, stirring until smooth.
3. Remove from heat and stir in the powdered erythritol, sugar-free maple syrup, and vanilla extract.
4. Fold in the chopped pecans.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Refrigerate until firm, about 2 hours.
7. Cut into squares and enjoy.

9. Keto Cranberry Orange Bread

Serving Size:

Serves 12

Equipment Used:

Mixing bowls
Hand mixer or spoon
Loaf pan
Parchment paper

Ingredients:

• 2 cups almond flour (224g)
• 1/4 cup coconut flour (28g)
• 1/2 cup erythritol (96g)
• 1/4 cup butter (56g), melted
• 4 large eggs
• 1/4 cup unsweetened almond milk (60ml)
• 1 tsp vanilla extract (4g)
• 1 tsp baking powder (4g)
• 1/2 tsp baking soda (2g)
• 1 cup fresh cranberries (100g)
• Zest of 1 orange

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and baking soda.
3. In another bowl, beat the melted butter, eggs, almond milk, vanilla extract, and orange zest until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Fold in the fresh cranberries.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for a few minutes before transferring to a wire rack to cool completely.

10. Keto Pumpkin Spice Donuts

Serving Size:

Makes 12 donuts

Equipment Used:

Mixing bowls
Hand mixer or spoon
Donut Silicone Mold
Wire rack

Ingredients:

For the Donuts:

• 1 cup almond flour (112g)
• 1/4 cup coconut flour (28g)
• 1/2 cup erythritol (96g)
• 1/2 cup pumpkin puree (120g)
• 1/4 cup butter (56g), melted
• 4 large eggs
• 1 tsp vanilla extract (4g)
• 1 tsp baking powder (4g)
• 1/2 tsp baking soda (2g)
• 1 tsp pumpkin spice (2g)

For the Glaze:

• 1/4 cup powdered erythritol (36g)
• 1 tbsp heavy cream (15ml)
• 1/2 tsp vanilla extract (2g)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a donut pan.
2. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, baking soda, and pumpkin spice.
3. In another bowl, beat the melted butter, eggs, pumpkin puree, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Pour the batter into the prepared donut pan, filling each mold about 3/4 full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the donuts cool in the pan for a few minutes before transferring to a wire rack to cool completely.
8. For the glaze, whisk together the powdered erythritol, heavy cream, and vanilla extract until smooth. Drizzle over the cooled donuts.

Keto Thanksgiving Desserts: Summary and Benefits

Why These Recipes Are Keto:

Low in Carbohydrates: Each recipe uses ingredients that are low in carbohydrates, such as almond flour, coconut flour, and erythritol, instead of high-carb flour and sugars.

High in Healthy Fats: These desserts incorporate ingredients like butter, heavy cream, coconut oil, and nut butter, which are rich in healthy fats, and essential for the keto diet.

No Added Sugars: The recipes use keto-friendly sweeteners like erythritol, which do not spike blood sugar levels, keeping the desserts low in net carbs.

Moderate Protein: The protein content is balanced to avoid excessive protein intake, which can be converted into glucose in the body.

Keto Thanksgiving Desserts: Benefits

Maintaining Ketosis: By keeping carbohydrate intake low and fats high, these desserts help maintain ketosis, where the body burns fat for fuel instead of carbohydrates.

Stable Blood Sugar Levels: The use of sugar substitutes and low-carb ingredients helps prevent spikes in blood sugar levels, making these desserts suitable for diabetics.

Satiety and Reduced Cravings: High-fat content in these desserts helps increase satiety, reducing overall hunger and cravings, which can aid in weight loss and management.

Nutrient-Rich Ingredients: Many of the ingredients, such as almonds, coconut, and dark chocolate, are nutrient-dense, providing vitamins, minerals, and antioxidants.

Versatility and Simplicity: These recipes are easy to make with few ingredients, making them convenient for those following a keto lifestyle without compromising on taste and satisfaction.

Benefits of Specific Ingredients:

Almond Flour: Low in carbs, high in healthy fats, and provides a good amount of protein and fiber.
Coconut Flour: High in fiber, low in carbs, and has a mild, sweet flavor.
Erythritol: A natural sugar alcohol that doesn’t raise blood sugar levels and has zero net carbs.
Butter and Cream: Provide healthy fats that are essential for energy on a keto diet.
Nut Butter: Rich in healthy fats and proteins, offering a creamy texture and flavor without added sugars.
Dark Chocolate: Contains healthy fats and antioxidants, with minimal carbs when choosing high-cocoa content chocolate.
Coconut Milk and Oil: High in medium-chain triglycerides (MCTs), which can be easily converted into ketones for energy.

Conclusion

These keto Thanksgiving desserts are not only delicious but also align with the principles of the ketogenic diet, making them perfect for those looking to enjoy sweet treats while maintaining their dietary goals.

They offer the benefits of stable energy levels, reduced cravings, and better weight management, all while being easy to prepare with simple, keto-friendly ingredients.

Enjoy these desserts as part of your keto journey to stay satisfied and on track!