10 Delicious Keto Thanksgiving Desserts to Stay in Ketosis

Thanksgiving desserts don't have to derail your ketosis goals. With a little creativity, you can whip up treats that satisfy your sweet tooth while keeping your carb count low. From pumpkin pies to chocolate delights, these keto-friendly recipes will make your holiday table both festive and guilt-free.

Decadent Keto Pumpkin Cheesecake For A Festive Touch

This Keto Pumpkin Cheesecake is a delightful twist on a classic dessert, perfect for Thanksgiving. The creamy texture and rich pumpkin flavor make it a festive favorite that won't disrupt your ketosis. The cheesecake sits on a crunchy almond flour crust, adding a satisfying crunch to each bite.

As you take a look at the image, you can see a beautifully sliced piece of cheesecake topped with a dollop of whipped cream and a sprinkle of cinnamon. The warm autumn colors in the background, with hints of orange and yellow leaves, set a cozy scene, making it ideal for the holiday table.

Making this dessert is simple and rewarding. You’ll impress your guests with a dish that looks and tastes indulgent while keeping it low-carb. Let’s get into the ingredients and steps to whip up this delicious cheesecake!

Ingredients

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or preferred sweetener
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 3/4 cup erythritol or preferred sweetener
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, mix almond flour, cocoa powder, sweetener, and melted butter until combined. Press the mixture into the bottom of the prepared pan to form the crust.
3. In another bowl, beat the cream cheese until smooth. Add pumpkin puree, sweetener, eggs, vanilla extract, pumpkin spice, and salt. Mix until well combined.
4. Pour the pumpkin mixture over the crust in the springform pan. Smooth the top with a spatula.
5. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour.
6. Remove from the oven and refrigerate for at least 4 hours before serving. Top with whipped cream and a sprinkle of cinnamon if desired.

Keto Pecan Pie Bars For A Classic Touch

Keto Pecan Pie Bars bring a delightful twist to the classic dessert. These bars are rich, nutty, and sweet, making them a perfect treat for Thanksgiving. The image showcases a beautifully baked batch, with a golden crust topped with shiny pecans. The warm tones of the bars contrast nicely with the vibrant orange pumpkins nearby, creating a cozy fall vibe.

These bars are not just visually appealing; they also fit perfectly into a keto diet. With low-carb ingredients, they won’t kick you out of ketosis. Enjoy them with a cup of coffee or as a sweet finish to your holiday meal.

Ingredients

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ¼ cup erythritol or your preferred sweetener
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped
• ½ cup sugar-free maple syrup
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper.
2. In a bowl, mix almond flour, cocoa powder, erythritol, and melted butter until well combined. Press this mixture into the bottom of the prepared dish to form the crust.
3. In another bowl, whisk together eggs, vanilla extract, sugar-free maple syrup, and cinnamon. Stir in the chopped pecans.
4. Pour the pecan mixture over the crust, spreading it evenly.
5. Bake for 25-30 minutes, or until the edges are golden and the center is set.
6. Let cool completely before slicing into bars. Serve and enjoy!

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Creamy Keto Chocolate Pudding For A Guilt-Free Dessert

When it comes to satisfying your sweet tooth on a keto diet, creamy chocolate pudding is a fantastic choice. This dessert is rich, smooth, and perfect for any holiday gathering. The image shows delightful jars filled with chocolate pudding, topped with whipped cream and chocolate shavings. It’s a treat that looks as good as it tastes!

This keto chocolate pudding is made with simple ingredients that keep your carb count low while still delivering on flavor. You won’t miss the sugar at all! Plus, it’s easy to whip up, making it a great option for Thanksgiving or any occasion.

Let’s get into the ingredients and steps to create this delicious dessert.

Ingredients

• 2 cups unsweetened almond milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup granulated erythritol (or your favorite keto sweetener)
• 1/4 cup chia seeds
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Whipped cream (for topping)
• Chocolate shavings (for garnish)

Instructions

1. Combine Ingredients: In a medium saucepan, whisk together almond milk, cocoa powder, erythritol, chia seeds, vanilla extract, and salt.
2. Heat Mixture: Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken, about 5-7 minutes.
3. Cool Down: Remove from heat and let it cool for a few minutes. Then, transfer the pudding into jars or bowls.
4. Chill: Refrigerate for at least 2 hours or until set.
5. Serve: Top with whipped cream and chocolate shavings before serving. Enjoy your guilt-free treat!

Savory Keto Pumpkin Spice Muffins For A Unique Flavor

These savory keto pumpkin spice muffins are a delightful twist on traditional fall flavors. They bring a warm, cozy vibe to your Thanksgiving table without kicking you out of ketosis. The muffins are golden brown, with a fluffy texture and a hint of spice that makes them perfect for any gathering.

Imagine biting into a warm muffin, the rich pumpkin flavor mingling with the aromatic spices of cinnamon and nutmeg. They are not overly sweet, making them a great pairing for savory dishes or a perfect snack on their own. Plus, they are easy to whip up and can be made ahead of time!

Let’s get into the ingredients and steps to create these delicious muffins that everyone will love.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup pumpkin puree
• 1/4 cup erythritol or your favorite keto sweetener
• 1/4 cup unsweetened applesauce
• 3 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 cup unsweetened almond milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, coconut flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt.
3. In another bowl, whisk together the pumpkin puree, applesauce, eggs, and almond milk until smooth.
4. Combine the wet ingredients with the dry ingredients, mixing until just combined.
5. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These muffins are a fantastic addition to your keto Thanksgiving spread. They are simple to make and packed with flavor, ensuring everyone at your table will enjoy them!

Keto Chocolate Chip Cookies For A Nostalgic Treat

Nothing says comfort like a warm chocolate chip cookie, especially during the holidays. These keto chocolate chip cookies bring back memories of family gatherings and cozy evenings. They are soft, chewy, and packed with chocolatey goodness, making them a perfect treat for anyone on a keto diet.

Using almond flour instead of regular flour keeps the carbs low while still delivering that classic cookie texture. The sugar substitute ensures that you can enjoy these cookies without worrying about kicking yourself out of ketosis. Pair them with a glass of unsweetened almond milk for a delightful snack!

Ingredients

• 2 cups almond flour
• 1/2 cup erythritol or your preferred keto sweetener
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, erythritol, baking soda, and salt.
3. In another bowl, cream together the softened butter, egg, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until combined.
5. Fold in the sugar-free chocolate chips.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutty Keto Snickerdoodle Cookies For A Sweet Surprise

These Nutty Keto Snickerdoodle Cookies are a delightful treat that fits perfectly into your keto lifestyle. They’re soft, chewy, and packed with flavor, making them a fantastic addition to your Thanksgiving dessert table. With a sprinkle of cinnamon and a hint of nutty goodness, these cookies are sure to surprise your guests.

Imagine biting into a warm cookie that melts in your mouth. The combination of almond flour and a sugar substitute keeps the carbs low while still delivering that classic snickerdoodle taste. Plus, they’re super easy to make!

Gather your ingredients and get ready to whip up a batch of these delicious cookies. They’re perfect for sharing or enjoying all by yourself!

Ingredients

• 2 cups almond flour
• 1/2 cup granulated erythritol
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup chopped nuts (walnuts or pecans)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, erythritol, baking powder, salt, and cinnamon.
3. Add the softened butter, egg, and vanilla extract. Mix until a dough forms.
4. Fold in the chopped nuts for that extra crunch.
5. Using a tablespoon, scoop out the dough and roll it into balls. Place them on the prepared baking sheet, leaving space between each cookie.
6. Flatten each ball slightly with your hand and sprinkle a little extra cinnamon on top.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Enjoy these Nutty Keto Snickerdoodle Cookies as a sweet surprise this Thanksgiving!

Keto Cheesecake Bites For Easy Indulgence

Keto cheesecake bites are a delightful treat that fits perfectly into your low-carb lifestyle. These mini desserts are not only easy to make, but they also satisfy your sweet tooth without sending you out of ketosis. Each bite is creamy and rich, topped with fresh berries that add a burst of flavor and color.

The image showcases these adorable bites, arranged beautifully on a tray. The crust is golden and crumbly, while the cheesecake filling is smooth and inviting. The vibrant berries on top make them look even more tempting. These bites are perfect for Thanksgiving gatherings or any festive occasion where you want to impress your guests without compromising your diet.

Ingredients

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or preferred sweetener
• 1/4 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup erythritol or preferred sweetener
• 2 large eggs
• 1 teaspoon vanilla extract
• Fresh berries for topping

Instructions

1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
2. In a bowl, mix almond flour, cocoa powder, sweetener, and melted butter until combined. Press this mixture into the bottom of each muffin liner to form a crust.
3. In another bowl, beat the softened cream cheese until smooth. Add sour cream, sweetener, eggs, and vanilla extract. Mix until well combined.
4. Pour the cheesecake filling over the crust in each muffin liner, filling them about 3/4 full.
5. Bake for 20-25 minutes, or until the centers are set. Let them cool completely before removing from the muffin tin.
6. Top each cheesecake bite with fresh berries before serving. Enjoy your guilt-free indulgence!

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Keto Chocolate Cake To Please Any Palate

When it comes to desserts, a rich chocolate cake is a classic favorite. This keto chocolate cake is not just a treat for the taste buds; it’s a guilt-free indulgence that fits perfectly into your ketogenic lifestyle. The image showcases a beautifully layered chocolate cake topped with luscious frosting and fresh berries, making it a showstopper for any Thanksgiving table.

This cake is moist, rich, and full of chocolate flavor, all while keeping carbs low. The layers of fluffy cake and creamy frosting create a delightful contrast that everyone will love. Plus, the vibrant berries add a pop of color and a hint of freshness, making it not only delicious but also visually appealing.

Whether you’re hosting a gathering or simply treating yourself, this keto chocolate cake is sure to please any palate. It’s a wonderful way to enjoy dessert without the sugar crash. Let’s get into how you can whip up this delightful cake!

Ingredients

• 1 ½ cups almond flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup erythritol or your preferred keto sweetener
• 4 large eggs
• ½ cup unsweetened almond milk
• ½ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup sugar-free chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, salt, and erythritol.
3. In another bowl, mix the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the sugar-free chocolate chips.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, frost with your favorite keto-friendly chocolate frosting and top with fresh berries for decoration.

Keto Raspberry Cream Pie For A Refreshing Twist

This Keto Raspberry Cream Pie is a delightful treat that fits perfectly into your holiday plans. The vibrant red raspberries on top add a pop of color, making it not just tasty but visually appealing too. The creamy filling is smooth and rich, while the crust is light and crunchy, providing a satisfying contrast.

Using fresh raspberries keeps the dessert refreshing, and the sweetness balances beautifully with the creamy texture. This pie is a great way to enjoy dessert without worrying about kicking yourself out of ketosis. It’s a fun twist on traditional pies that everyone can enjoy!

Ingredients

• 1 ½ cups almond flour
• ¼ cup erythritol (or sweetener of choice)
• ½ cup unsalted butter, melted
• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1 cup fresh raspberries
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). In a bowl, mix almond flour and erythritol. Stir in melted butter until combined.
2. Press the mixture into a pie pan to form the crust. Bake for 10-12 minutes until golden. Let it cool.
3. In another bowl, beat the cream cheese until smooth. Add heavy cream, vanilla extract, and lemon juice. Mix until fluffy.
4. Spread the cream mixture over the cooled crust. Top with fresh raspberries.
5. Chill in the refrigerator for at least 2 hours before serving. Enjoy your refreshing Keto Raspberry Cream Pie!

Keto Mocha Mousse For Coffee Lovers

If you’re a coffee lover, this Keto Mocha Mousse is a treat you won’t want to miss this Thanksgiving. This dessert combines rich chocolate and coffee flavors, making it a delightful end to your holiday meal. The creamy texture and the hint of espresso will satisfy your cravings without kicking you out of ketosis.

Imagine a smooth mousse topped with whipped cream and a sprinkle of coffee beans. It’s not just a feast for the taste buds but also a feast for the eyes. This dessert is perfect for impressing your guests while keeping your keto goals intact.

Let’s get into how to make this delicious mousse that will have everyone asking for seconds!

Ingredients

• 1 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol (or your favorite keto sweetener)
• 1 teaspoon instant coffee granules
• 1 teaspoon vanilla extract
• Pinch of salt
• Whipped cream and coffee beans for topping

Instructions

1. Whip the Cream: In a mixing bowl, whip the heavy cream until soft peaks form.
2. Mix Dry Ingredients: In another bowl, combine cocoa powder, erythritol, instant coffee, and salt.
3. Combine: Gradually fold the dry mixture into the whipped cream until well combined.
4. Add Vanilla: Stir in the vanilla extract gently.
5. Chill: Spoon the mousse into serving dishes and refrigerate for at least 30 minutes to set.
6. Serve: Top with whipped cream and a few coffee beans before serving.

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