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best keto thanksgiving dessert recipes

best keto thanksgiving dessert recipes

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A healthy, low-carb Thanksgiving dessert featuring a buttery almond flour crust and a silky, spiced pumpkin filling, perfect for staying in ketosis during the holiday season.

Ingredients

Scale

2 Cups Almond Flour
1/4 Cup Melted Grass-fed Butter
2 Tablespoons Granulated Erythritol
1 Teaspoon Vanilla Extract
15 oz Can Pumpkin Purée
3/4 Cup Heavy Cream
3 units Large Eggs
2/3 Cup Powdered Monk Fruit Sweetener
1 Tablespoon Pumpkin Pie Spice
1/4 Teaspoon Salt

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease your pie dish with butter or coconut oil
  2. In a medium bowl, combine the almond flour, melted butter, sweetener, and vanilla, stirring until it forms a crumbly dough
  3. Press the dough firmly into the bottom and up the sides of your pie dish
  4. Bake the crust for 8 to 10 minutes until it turns a light golden brown, then let it cool slightly
  5. In a large mixing bowl, whisk together the pumpkin purée, heavy cream, eggs, powdered sweetener, and pumpkin pie spice until smooth and well-incorporated
  6. Pour the filling into the pre-baked crust and smooth the top with a spatula
  7. Bake the pie for 45 to 50 minutes until the edges are firm but the center still has a slight jiggle
  8. Remove the pie from the oven and let it cool completely on a wire rack
  9. Refrigerate the pie for at least 4 hours before serving to allow the flavors to meld and the texture to set

Notes

Use room temperature eggs to ensure a smoother filling emulsification.

Always use powdered sweetener for the filling to avoid a gritty texture.

If the almond flour crust browns too quickly, cover the edges with aluminum foil or a pie shield halfway through baking.

For a dairy-free version, substitute heavy cream with full-fat coconut milk and butter with coconut oil.

Store in the refrigerator for up to 5 days or freeze for up to 3 months.