Thanksgiving is a time of gratitude, family gatherings, and, of course, delicious food. While traditional Thanksgiving desserts often come loaded with sugar and carbs, you don’t have to sacrifice flavor or festivity if you’re following a keto lifestyle.
The good news is that there are countless creative and delectable options that can satisfy your sweet tooth without knocking you out of ketosis.
In this article, we’ll explore over 50 Thanksgiving keto dessert recipes that showcase the flavors of the season, from pumpkin spice to rich chocolate.
Whether you’re looking for cakes, cookies, or tarts, we’ve got you covered.
Let’s dive into a world of guilt-free indulgence that will impress your family and friends while keeping your diet on track!
50+ Irresistible Thanksgiving Keto Dessert Recipes You’ll Love
As you prepare for your Thanksgiving celebrations, remember that you can enjoy all the sweetness of the holiday without compromising your keto lifestyle.
With these 50+ Thanksgiving keto dessert recipes, you can treat yourself and your loved ones to an array of mouthwatering treats that fit perfectly into your low-carb diet.
From classic pies to modern twists, each recipe is designed to bring joy to your table and delight to your taste buds.
So, this holiday season, embrace the spirit of Thanksgiving with these delicious desserts and feel good about every bite you take.
Happy Thanksgiving, and enjoy your keto-friendly feasts!
Pumpkin Cheesecake Bites
Indulge in the flavors of fall with these delightful Pumpkin Cheesecake Bites. Perfect for a Thanksgiving dessert, these keto-friendly treats combine the rich, creamy texture of cheesecake with the warm, spiced flavor of pumpkin. They are low in carbs, high in healthy fats, and free from refined sugars, making them a guilt-free option for your holiday celebrations. Enjoy the traditional taste of pumpkin pie in a convenient, bite-sized form that will impress your family and friends.
Ingredients
- Crust:
- 1 cup almond flour
- 2 tbsp erythritol
- 1/4 cup melted butter
- 1 tsp vanilla extract
- Filling:
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup powdered erythritol
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 large egg
Instructions
- Preheat oven: to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- Prepare the crust: In a medium bowl, mix the almond flour, erythritol, melted butter, and vanilla extract until combined. Press a tablespoon of the mixture into the bottom of each muffin cup.
- Bake the crust: for 5-7 minutes or until slightly golden. Remove from oven and let cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, powdered erythritol, pumpkin pie spice, vanilla extract, and egg. Beat until well combined.
- Fill the cups: Pour the filling over the cooled crust, filling each muffin cup almost to the top.
- Bake: for 20-25 minutes or until the centers are set. Let the cheesecake bites cool in the pan before transferring to the refrigerator to chill for at least 2 hours.
- Serve: Enjoy chilled with a dollop of whipped cream if desired.
Pumpkin Cheesecake Bites are an excellent addition to your Thanksgiving dessert spread. These keto-friendly treats offer all the flavor of traditional pumpkin pie with none of the guilt. Their bite-sized portions make them perfect for sharing, and their rich, creamy texture will satisfy even the most discerning sweet tooth. Enjoy a delightful holiday dessert that aligns with your healthy eating goals.
Chocolate Avocado Mousse
Satisfy your chocolate cravings with this luxurious Chocolate Avocado Mousse, a perfect keto dessert for Thanksgiving. This creamy, rich mousse uses ripe avocados to create a silky texture without the need for dairy or refined sugars. Packed with healthy fats, antioxidants, and fiber, this dessert is not only delicious but also nutritious. It’s an ideal way to end your holiday meal on a high note while staying true to your keto lifestyle.
Ingredients
- 2 ripe avocados, pitted and peeled
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- A pinch of salt
- Optional: whipped coconut cream and dark chocolate shavings for garnish
Instructions
- Prepare the avocados: In a food processor, combine the ripe avocados, unsweetened cocoa powder, powdered erythritol, almond milk, vanilla extract, and a pinch of salt.
- Blend: until smooth and creamy, scraping down the sides as needed.
- Taste and adjust: Sweeten to taste by adding more erythritol if necessary.
- Chill: Transfer the mousse to a serving bowl or individual cups and refrigerate for at least 1 hour before serving.
- Garnish: with whipped coconut cream and dark chocolate shavings if desired.
Chocolate Avocado Mousse is a decadent, keto-friendly dessert that will impress your Thanksgiving guests. Its creamy texture and rich chocolate flavor make it a standout dish, while the use of avocados ensures you’re getting plenty of healthy fats and nutrients. This dessert proves that you can enjoy indulgent flavors without compromising your dietary goals. Serve this mousse for a memorable end to your holiday feast.
Pecan Pie Fat Bombs
Bring a touch of Southern charm to your Thanksgiving dessert table with these Pecan Pie Fat Bombs. These keto-friendly treats capture the essence of a classic pecan pie in a convenient, bite-sized form. Made with wholesome ingredients and no added sugars, these fat bombs are perfect for those following a ketogenic diet. They provide a quick and delicious way to curb your sweet tooth while keeping you in ketosis.
Ingredients
- 1 cup pecans, finely chopped
- 1/4 cup coconut oil, melted
- 1/4 cup almond butter
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- A pinch of salt
Instructions
- Prepare the mixture: In a medium bowl, combine the melted coconut oil, almond butter, powdered erythritol, vanilla extract, cinnamon, and salt. Mix until smooth.
- Add pecans: Stir in the finely chopped pecans until evenly distributed.
- Form the fat bombs: Using a small cookie scoop or spoon, form the mixture into small balls and place them on a parchment-lined baking sheet.
- Chill: Refrigerate the fat bombs for at least 1 hour or until firm.
- Store: Transfer the fat bombs to an airtight container and keep them in the refrigerator until ready to serve.
Pecan Pie Fat Bombs are a delightful way to enjoy the flavors of a traditional pecan pie without the carbs. These keto-friendly bites are easy to make and perfect for sharing during your Thanksgiving celebrations. Their rich, nutty flavor and satisfying texture make them a hit with everyone, whether they’re following a keto diet or not. Enjoy these fat bombs as a convenient and delicious holiday treat.
Keto Pumpkin Spice Mug Cake
Celebrate the flavors of fall with this quick and easy Keto Pumpkin Spice Mug Cake. Perfect for a last-minute Thanksgiving dessert, this single-serving treat comes together in just minutes and delivers all the warm, comforting flavors of pumpkin spice. Made with almond flour and sweetened with erythritol, it’s low in carbs and high in flavor, making it an ideal keto-friendly dessert option for the holiday season.
Ingredients
- 3 tbsp almond flour
- 1 tbsp coconut flour
- 1/4 tsp baking powder
- 1/4 tsp pumpkin pie spice
- 1 tbsp powdered erythritol
- 1 egg
- 2 tbsp pumpkin puree
- 1 tbsp melted butter
- 1/4 tsp vanilla extract
Instructions
- Prepare the mug: Lightly grease a microwave-safe mug with cooking spray.
- Mix dry ingredients: In the mug, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and powdered erythritol.
- Add wet ingredients: Add the egg, pumpkin puree, melted butter, and vanilla extract. Mix thoroughly until all ingredients are well combined.
- Microwave: Cook in the microwave on high for 1-2 minutes, or until the cake has set.
- Serve: Allow to cool slightly before enjoying. Optionally, top with a dollop of whipped cream or a sprinkle of cinnamon.
The Keto Pumpkin Spice Mug Cake is a delightful and convenient dessert for your Thanksgiving celebration. It brings together the classic flavors of pumpkin spice in a single-serving format that’s perfect for those following a keto diet. This quick and easy recipe ensures you can enjoy a festive treat without compromising your dietary goals. Relish in the warmth and comfort of this mug cake as you celebrate the holiday season.
Keto Cranberry Bliss Bars
Transform a holiday favorite into a keto-friendly treat with these Keto Cranberry Bliss Bars. Featuring a rich, buttery base topped with creamy frosting and tart cranberries, these bars are a festive addition to any Thanksgiving dessert table. Low in carbs and free from refined sugars, they offer a delicious way to enjoy the flavors of the season without the guilt. Perfect for sharing, these bars are sure to become a holiday staple.
Ingredients
- Base:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup melted butter
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1/4 tsp salt
- Topping:
- 4 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1/4 cup dried unsweetened cranberries, chopped
- 1 tbsp unsweetened shredded coconut (optional)
Instructions
- Preheat oven: to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- Make the base: In a large bowl, combine almond flour, coconut flour, melted butter, powdered erythritol, vanilla extract, and salt. Mix until a dough forms.
- Bake the base: Press the dough evenly into the prepared baking dish. Bake for 10-12 minutes, or until golden brown. Let cool completely.
- Prepare the topping: In a medium bowl, beat the cream cheese until smooth. Add powdered erythritol and vanilla extract, and mix until well combined.
- Assemble the bars: Spread the cream cheese mixture evenly over the cooled crust. Sprinkle chopped cranberries and shredded coconut (if using) on top.
- Chill: Refrigerate for at least 1 hour before cutting into bars.
Keto Cranberry Bliss Bars are a festive and flavorful dessert that will delight your Thanksgiving guests. These bars combine a buttery, almond flour base with a creamy topping and tart cranberries, creating a perfect balance of flavors and textures. With their low-carb ingredients, they offer a guilt-free indulgence that aligns with your keto lifestyle. Enjoy these delicious bars as a holiday treat that everyone will love.
Keto Pecan Snowball Cookies
Add a touch of elegance to your Thanksgiving dessert spread with these Keto Pecan Snowball Cookies. These delicate, buttery cookies are packed with crunchy pecans and rolled in a dusting of powdered erythritol, making them a festive and delicious treat. Low in carbs and high in flavor, they are perfect for those following a keto diet. These cookies are easy to make and even easier to enjoy, making them a great addition to your holiday celebrations.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup butter, softened
- 1/4 cup powdered erythritol (plus more for rolling)
- 1 tsp vanilla extract
- 1 cup finely chopped pecans
- A pinch of salt
Instructions
- Preheat oven: to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter: In a large bowl, beat the softened butter and 1/4 cup powdered erythritol until light and fluffy.
- Add dry ingredients: Mix in almond flour, coconut flour, vanilla extract, chopped pecans, and salt until a dough forms.
- Form the cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Bake: for 15-18 minutes, or until the edges are golden brown. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Coat in erythritol: Once the cookies are cool, roll them in additional powdered erythritol to coat.
Keto Pecan Snowball Cookies are a delightful and elegant addition to your Thanksgiving dessert table. These cookies are tender, buttery, and filled with crunchy pecans, offering a perfect balance of flavors and textures. Rolled in powdered erythritol, they have a festive appearance that will impress your guests. Enjoy these low-carb cookies as a delicious and guilt-free treat during the holiday season.
Keto Apple Cinnamon Crumble
Enjoy the classic flavors of a fall favorite with this Keto Apple Cinnamon Crumble. Perfect for Thanksgiving, this dessert combines tender, spiced apple slices with a buttery, nutty crumble topping. Made with low-carb ingredients, it offers a healthy alternative to traditional apple pie while delivering the same comforting flavors. This crumble is sure to be a hit with both keto and non-keto guests alike, making it a versatile addition to your holiday dessert spread.
Ingredients
- Filling:
- 3 medium Granny Smith apples, peeled, cored, and sliced thin
- 2 tbsp lemon juice
- 1/4 cup powdered erythritol
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Topping:
- 1 cup almond flour
- 1/4 cup chopped walnuts or pecans
- 1/4 cup melted butter
- 1/4 cup powdered erythritol
- 1 tsp ground cinnamon
- A pinch of salt
Instructions
- Preheat oven: to 350°F (175°C). Grease a 9-inch baking dish.
- Prepare the filling: In a large bowl, toss the apple slices with lemon juice, powdered erythritol, cinnamon, and nutmeg. Arrange the apple mixture evenly in the prepared baking dish.
- Make the topping: In a separate bowl, combine almond flour, chopped nuts, melted butter, powdered erythritol, cinnamon, and salt. Mix until crumbly.
- Assemble the crumble: Sprinkle the crumble mixture evenly over the apples.
- Bake: for 25-30 minutes or until the topping is golden brown and the apples are tender.
- Serve: Allow to cool slightly before serving. Enjoy warm, optionally with a dollop of whipped cream or a scoop of keto-friendly ice cream.
Keto Apple Cinnamon Crumble is a delightful way to enjoy the comforting flavors of apple pie without the carbs. This dessert offers a perfect balance of sweet, spiced apples and a buttery, nutty crumble topping. It’s a great choice for Thanksgiving, ensuring that everyone at the table can indulge in a delicious and healthy treat. Serve this crumble warm and enjoy the cozy, nostalgic flavors it brings to your holiday celebrations.
Keto Pumpkin Pie Chia Pudding
Savor the taste of pumpkin pie in a healthy, keto-friendly format with this Keto Pumpkin Pie Chia Pudding. This creamy, spiced pudding is perfect for Thanksgiving, offering a nutritious and delicious alternative to traditional desserts. Made with chia seeds, pumpkin puree, and warm spices, it’s packed with fiber, healthy fats, and all the comforting flavors of fall. Prepare it in advance for a hassle-free dessert that will impress your guests.
Ingredients
- 1 cup unsweetened almond milk
- 1/2 cup pumpkin puree
- 1/4 cup chia seeds
- 2 tbsp powdered erythritol
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- A pinch of salt
- Optional toppings: whipped cream, chopped nuts, or a sprinkle of cinnamon
Instructions
- Mix ingredients: In a large bowl, whisk together almond milk, pumpkin puree, chia seeds, powdered erythritol, vanilla extract, pumpkin pie spice, and salt.
- Refrigerate: Cover and refrigerate for at least 4 hours, or overnight, until the pudding has thickened.
- Stir: Before serving, stir the pudding to ensure an even texture.
- Serve: Divide into individual serving bowls and top with optional toppings like whipped cream, chopped nuts, or a sprinkle of cinnamon.
Keto Pumpkin Pie Chia Pudding is a delightful and nutritious way to enjoy the flavors of pumpkin pie on Thanksgiving. This dessert is easy to prepare and can be made ahead of time, making it a convenient option for busy holiday preparations. With its creamy texture and rich, spiced flavor, it’s sure to be a hit with everyone at the table. Indulge in a healthy, keto-friendly treat that brings the essence of fall to your holiday celebrations.
Keto Coconut Macaroons
Add a touch of tropical flavor to your Thanksgiving dessert table with these Keto Coconut Macaroons. These delightful treats are crispy on the outside, chewy on the inside, and packed with rich coconut flavor. Made with just a few simple ingredients, they are low in carbs and high in healthy fats, making them a perfect keto-friendly dessert. These macaroons are easy to make and sure to impress your guests with their delicious taste and elegant appearance.
Ingredients
- 2 cups unsweetened shredded coconut
- 1/2 cup powdered erythritol
- 2 large egg whites
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: 1/4 cup sugar-free dark chocolate, melted, for drizzling
Instructions
- Preheat oven: to 325°F (165°C). Line a baking sheet with parchment paper.
- Mix ingredients: In a large bowl, combine shredded coconut, powdered erythritol, egg whites, vanilla extract, and salt. Mix until well combined and the mixture holds together when pressed.
- Form macaroons: Using a small cookie scoop or spoon, form the mixture into small mounds and place them on the prepared baking sheet.
- Bake: for 15-20 minutes, or until the edges are golden brown.
- Cool: Allow the macaroons to cool completely on the baking sheet.
- Optional chocolate drizzle: If desired, drizzle the cooled macaroons with melted sugar-free dark chocolate.
- Serve: Store in an airtight container until ready to serve.
Keto Coconut Macaroons are a delightful and easy-to-make dessert that brings a touch of elegance to your Thanksgiving celebration. These macaroons are perfectly crispy and chewy, with a rich coconut flavor that pairs wonderfully with a hint of vanilla. Whether enjoyed plain or drizzled with chocolate, they offer a satisfying sweet treat that aligns with your keto lifestyle. Serve these macaroons to impress your guests with a delicious and healthy holiday dessert.
Keto Pecan Pie Bars
Indulge in the rich, buttery flavor of pecan pie without the carbs with these Keto Pecan Pie Bars. Perfect for Thanksgiving, these bars feature a shortbread crust topped with a gooey, sweet pecan filling. Made with almond flour, erythritol, and plenty of pecans, they offer a delicious and keto-friendly alternative to traditional pecan pie. These bars are easy to prepare and even easier to enjoy, making them a must-have for your holiday dessert table.
Ingredients
- Crust:
- 2 cups almond flour
- 1/2 cup melted butter
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- A pinch of salt
- Filling:
- 3 large eggs
- 3/4 cup powdered erythritol
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans
- A pinch of salt
Instructions
- Preheat oven: to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- Make the crust: In a large bowl, mix together the almond flour, melted butter, powdered erythritol, vanilla extract, and salt until a dough forms. Press the dough evenly into the bottom of the prepared baking dish.
- Bake the crust: for 10-12 minutes, or until lightly golden. Allow to cool slightly.
- Prepare the filling: In a medium bowl, whisk together the eggs, powdered erythritol, melted butter, vanilla extract, and salt until well combined. Stir in the chopped pecans.
- Assemble the bars: Pour the pecan filling over the pre-baked crust, spreading it out evenly.
- Bake: for 20-25 minutes, or until the filling is set and golden brown.
- Cool and serve: Allow to cool completely before cutting into bars. Enjoy!
Keto Pecan Pie Bars bring all the deliciousness of traditional pecan pie into a convenient, low-carb format. These bars are rich, buttery, and filled with sweet, crunchy pecans, making them an ideal dessert for your Thanksgiving celebration. Easy to prepare and packed with flavor, they are sure to be a hit with everyone at the table. Enjoy these bars as a tasty and keto-friendly treat that captures the essence of the holiday season.
Keto Chocolate Avocado Mousse
Treat yourself to a decadent and creamy dessert with this Keto Chocolate Avocado Mousse. Perfect for Thanksgiving, this mousse is made with ripe avocados, cocoa powder, and sweetened with erythritol for a rich and indulgent treat that’s low in carbs. The smooth texture and deep chocolate flavor make it a satisfying dessert that will impress your guests and satisfy your sweet tooth without derailing your keto diet.
Ingredients
- 2 ripe avocados
- 1/4 cup cocoa powder
- 1/4 cup powdered erythritol
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- A pinch of salt
- Optional toppings: whipped cream, fresh berries, or chopped nuts
Instructions
- Prepare the avocados: Scoop the flesh of the avocados into a blender or food processor.
- Add remaining ingredients: Add cocoa powder, powdered erythritol, almond milk, vanilla extract, and salt to the blender. Blend until smooth and creamy.
- Adjust sweetness: Taste and adjust sweetness if necessary, adding more erythritol if desired.
- Chill: Spoon the mousse into serving dishes and refrigerate for at least 1 hour before serving.
- Serve: Top with optional whipped cream, fresh berries, or chopped nuts before serving.
Keto Chocolate Avocado Mousse is a luxurious and healthy dessert that’s perfect for Thanksgiving. The combination of ripe avocados and rich cocoa powder creates a creamy, chocolatey treat that’s low in carbs and high in flavor. This mousse is easy to make and can be prepared in advance, making it a convenient option for holiday entertaining. Enjoy this delicious dessert as a satisfying and keto-friendly way to end your Thanksgiving meal.
Keto Lemon Cheesecake Bites
Add a refreshing and zesty touch to your Thanksgiving dessert spread with these Keto Lemon Cheesecake Bites. These bite-sized treats are made with a creamy lemon-flavored cheesecake filling and an almond flour crust, offering a perfect balance of tangy and sweet flavors. Low in carbs and easy to prepare, they make a delightful and guilt-free dessert that’s perfect for sharing during the holidays.
Ingredients
- Crust:
- 1 cup almond flour
- 1/4 cup melted butter
- 2 tbsp powdered erythritol
- A pinch of salt
- Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1 large egg
Instructions
- Preheat oven: to 325°F (165°C). Line a mini muffin tin with paper liners.
- Make the crust: In a medium bowl, combine almond flour, melted butter, powdered erythritol, and salt. Mix until a dough forms. Press a small amount of dough into the bottom of each mini muffin cup.
- Bake the crust: for 8-10 minutes, or until lightly golden. Allow to cool.
- Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add powdered erythritol, lemon juice, lemon zest, vanilla extract, and egg. Beat until well combined and creamy.
- Assemble the bites: Spoon the cheesecake filling over the pre-baked crusts, filling each cup almost to the top.
- Bake: for 12-15 minutes, or until the filling is set. Allow to cool completely.
- Chill: Refrigerate for at least 1 hour before serving.
Keto Lemon Cheesecake Bites are a refreshing and delicious addition to your Thanksgiving dessert table. These bite-sized treats offer a perfect combination of creamy cheesecake and tangy lemon, all in a convenient, low-carb format. Easy to make and perfect for sharing, they are sure to impress your guests and provide a delightful end to your holiday meal. Enjoy these tasty bites as a bright and zesty treat that fits perfectly with your keto lifestyle.
Keto Chocolate Chip Cookies
Delight in the classic taste of homemade cookies with these Keto Chocolate Chip Cookies. Perfectly soft and chewy, these cookies are made with almond flour and sugar-free chocolate chips, making them a guilt-free treat for your Thanksgiving celebration. They’re incredibly easy to make and will satisfy your sweet tooth while keeping you in line with your low-carb diet. Serve them warm or cold, and watch them disappear from your dessert table!
Ingredients
- 2 cups almond flour
- 1/2 cup powdered erythritol
- 1/4 cup coconut oil or unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips
- Optional: chopped nuts for added texture
Instructions
- Preheat oven: to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, combine melted coconut oil (or butter), powdered erythritol, eggs, and vanilla extract. Whisk until smooth.
- Combine dry ingredients: In another bowl, mix almond flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in chocolate chips: Gently fold in the sugar-free chocolate chips and optional chopped nuts if using.
- Scoop cookies: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: for 10-12 minutes or until the edges are lightly golden. The centers may appear soft; they will firm up as they cool.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Keto Chocolate Chip Cookies are a timeless dessert that everyone will love, and they fit perfectly into a low-carb lifestyle. With their soft and chewy texture, rich chocolate flavor, and easy preparation, these cookies are ideal for Thanksgiving gatherings. Whether enjoyed fresh out of the oven or as a sweet treat with coffee, they are sure to be a hit with family and friends. Satisfy your cravings without the guilt and make these delightful cookies a staple in your holiday baking.
Keto Cranberry Orange Tart
Impress your guests with this vibrant Keto Cranberry Orange Tart. This delicious dessert features a buttery almond flour crust filled with a tangy cranberry-orange filling, offering a perfect balance of sweetness and tartness. It’s a beautiful centerpiece for your Thanksgiving dessert table that’s both keto-friendly and bursting with holiday flavors. Easy to prepare and perfect for sharing, this tart is sure to become a favorite during the festive season.
Ingredients
- Crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup melted butter
- 1 large egg
- A pinch of salt
- Filling:
- 2 cups fresh or frozen cranberries
- 1/2 cup powdered erythritol
- Zest of 1 orange
- 1/4 cup fresh orange juice
- 2 large eggs
- 1/2 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat oven: to 350°F (175°C). Grease a 9-inch tart pan.
- Make the crust: In a bowl, mix almond flour, powdered erythritol, melted butter, egg, and salt until combined. Press the mixture into the bottom and up the sides of the tart pan.
- Pre-bake the crust: for 10-12 minutes, until lightly golden. Remove from oven and let cool.
- Prepare the filling: In a saucepan over medium heat, combine cranberries, powdered erythritol, orange zest, and orange juice. Cook until cranberries burst and mixture thickens, about 10 minutes. Remove from heat and let cool slightly.
- Blend filling ingredients: In a mixing bowl, whisk together eggs, vanilla extract, and salt. Stir in the cranberry mixture until well combined.
- Assemble and bake: Pour the filling into the pre-baked crust and bake for 20-25 minutes or until the filling is set.
- Cool: Let the tart cool completely before serving.
Keto Cranberry Orange Tart is a refreshing and visually stunning dessert that captures the spirit of the season. The tartness of the cranberries combined with the sweetness of the orange makes for a delightful contrast that will please any palate. This dessert is not only beautiful but also a healthy option for your Thanksgiving table, allowing you to enjoy festive flavors without the guilt. Treat your guests to a slice of this delicious tart and watch them savor every bite!
Keto Snickerdoodle Muffins
Enjoy the warm, cinnamon-sugar goodness of Snickerdoodle cookies in a muffin form with these Keto Snickerdoodle Muffins. Perfect for Thanksgiving breakfast or as a sweet treat, these muffins are fluffy, moist, and bursting with cinnamon flavor. Made with almond flour and sweetened with erythritol, they are a fantastic low-carb option that everyone will love. Serve them warm for a comforting start to your holiday festivities.
Ingredients
- 2 cups almond flour
- 1/4 cup powdered erythritol
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon (plus extra for topping)
- 3 large eggs
- 1/4 cup melted butter or coconut oil
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
Instructions
- Preheat oven: to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- Combine dry ingredients: In a large bowl, mix almond flour, powdered erythritol, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract until well combined.
- Combine mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill muffin tins: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Cinnamon topping: In a small bowl, mix 1 tbsp of erythritol with 1 tbsp of cinnamon. Sprinkle this mixture on top of each muffin.
- Bake: for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool slightly before serving.
Keto Snickerdoodle Muffins are a delightful addition to your Thanksgiving spread, offering the warm, comforting flavors of traditional Snickerdoodles in a low-carb format. These muffins are easy to make, delicious, and perfect for breakfast or as a sweet treat throughout the day. Serve them warm for a delightful experience that will have everyone coming back for more. Enjoy these fluffy muffins as a guilt-free way to celebrate the holiday season!
Note: More recipes are coming soon!
