12 Keto Thanksgiving Desserts for a Low-Carb Holiday Table

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Traditional Thanksgiving dessert tables often lean heavily on sugar, flour, and traditional pie crusts. These keto Thanksgiving desserts keep the familiar flavors of pumpkin, pecan, warm spices, and apple-inspired treats while using lower-carb ingredients and practical keto-friendly swaps.

You’ll find 12 desserts ranging from pies and cheesecake to bars, cupcakes, mousse, and no-bake bites. The mix includes both make-ahead options and recipes you can prepare closer to serving time, so you can build a holiday dessert table that fits your schedule.

What You Might Need

• 9-inch pie dish — useful for pumpkin pie, pecan pie, and other baked desserts. See the OXO Good Grips Glass Pie Plate on Amazon.
• 8 × 8-inch or 9 × 9-inch baking pan
• Springform pan
• Muffin tin with liners
• Hand mixer or stand mixer
• Mixing bowls
• Rubber spatula
• Food processor for crusts
• Cooling rack
• Small dessert cups or ramekins

Planning the rest of your holiday menu too? Our 15 Keto Thanksgiving Recipes for a Low-Carb Holiday roundup brings together mains, sides, casseroles, sauces, and desserts in one practical menu guide.

Classic Keto Thanksgiving Pies & Cheesecakes

1. Keto Pumpkin Pie

Embrace the creamy, spiced pumpkin flavor you expect from pumpkin pie, but with a keto-friendly crust and a silky filling that stays smooth without excess sugar. This pie captures Thanksgiving spirit while staying on track for low-carb eating.

Prep time: 15 minutes.
Cook time: 50–57 minutes.
Chill time: 2 hours.
Yield: 8 servings.
Equipment: 9-inch pie dish, mixing bowls, hand mixer or stand mixer, oven, cooling rack.

Ingredients

• Crust:
• 1 1/2 cups almond flour
• 2 tablespoons ground flaxseed (optional, for texture)
• 2 tablespoons granulated erythritol
• 1/4 teaspoon salt
• 4 tablespoons melted butter
• Filling:
• 1 cup pumpkin puree (canned, unsweetened)
• 1 cup full-fat cream cheese, softened
• 2 large eggs
• 1/2 cup heavy cream
• 1/3 cup granulated erythritol
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of ground cloves
• Pinch of salt

How to Make It

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
2. In a bowl, combine almond flour, flaxseed (if using), granulated erythritol, and salt. Stir in melted butter until a cohesive dough forms.
3. Press crust evenly into the pie dish. Bake 10–12 minutes until lightly golden. Cool completely on a rack.
4. In a mixer, beat cream cheese and erythritol until smooth. Add pumpkin puree, eggs, heavy cream, vanilla, and spices. Mix until fully combined and smooth.
5. Pour filling into cooled crust. Bake 40–45 minutes, or until the center is just set and edges are slightly puffed.
6. Cool on a rack for 30 minutes, then refrigerate at least 2 hours before serving.

Notes: This pie is best served chilled. You can garnish with a light dusting of cinnamon if desired. If you prefer a firmer filling, bake a few minutes longer and test with a gentle shake—the center should jiggle slightly but not be liquid.

2. Keto Pecan Pie

Classic pecan pie flavor becomes keto-friendly with a nut-based crust and a rich, caramel-like filling. It’s a show-stopper on the dessert table and pairs beautifully with whipped cream or a simple vanilla cream.

Prep time: 20 minutes.
Cook time: 40–46 minutes.
Chill time: 1 hour.
Yield: 8 servings.
Equipment: 9-inch pie dish, mixing bowls, whisk, oven, cooling rack.

Ingredients

• Crust:
• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 cup butter, melted
• 2 tablespoons erythritol
• 1/4 teaspoon salt
• Filling:
• 3/4 cup sugar-free maple-flavored syrup
• 3 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans

How to Make It

1. Preheat oven to 350°F (175°C) and grease a 9-inch pie dish.
2. Mix crust ingredients in a bowl until a crumbly dough forms. Press evenly into the dish and prebake 12 minutes until just set. Let cool slightly.
3. In a mixing bowl, whisk syrup, eggs, melted butter, and vanilla until smooth. Stir in pecans, reserving a handful for topping if desired.
4. Pour filling over the crust and sprinkle remaining pecans on top.
5. Bake 28–34 minutes until the center is just set. Let cool on a rack, then refrigerate for at least 1 hour before serving.

Notes: The filling will set further as it chills. Store covered in the fridge for up to 4 days.

3. Pumpkin Cheesecake

Cheesecake brings creaminess and tang to pumpkin spice. This cheesecake uses a nut-based crust and a silky pumpkin filling, making it a polished option for a Thanksgiving dessert table.

Prep time: 20 minutes.
Cook time: 53–60 minutes.
Chill time: 4 hours.
Yield: 12 servings.
Equipment: 9-inch springform pan, food processor, hand mixer or stand mixer, oven, cooling rack.

Ingredients

• Crust:
• 1 1/2 cups almond flour
• 4 tablespoons melted butter
• 1 tablespoon erythritol
• Pinch of salt
• Filling:
• 16 oz (450 g) cream cheese, softened
• 1/2 cup sour cream
• 3/4 cup pumpkin puree
• 3 large eggs
• 1/2 cup erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

How to Make It

1. Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
2. Combine crust ingredients in the processor until crumbly and cohesive. Press into the bottom of the pan. Bake 8–10 minutes. Cool on a rack.
3. Beat cream cheese and sour cream until smooth. Add pumpkin, eggs, erythritol, vanilla, and pumpkin spice; mix until fully combined.
4. Pour filling over crust and bake 45–50 minutes, until the edges are set and the center slightly jiggles.
5. Turn off oven, crack door, and let cheesecake cool in the oven for 1 hour before moving to the fridge. Chill 4 hours or overnight before serving.

Notes: Allow extra chilling time for cleaner slices. Serve with a dollop of whipped cream if desired.

4. Apple-Style Keto Crumble

This dessert uses a keto-appropriate apple-inspired filling made from a firm, low-carb substitute to deliver a familiar crumble experience without traditional apples. The crumble topping provides a toasty, nutty finish that pairs well with vanilla cream or a simple custard.

Prep time: 15 minutes.
Cook time: 25–35 minutes.
Yield: 9 servings.
Equipment: 8 × 8-inch or 9 × 9-inch baking pan, mixing bowls, oven, cooling rack.

Ingredients

• Filling:
• 2 cups peeled, seeded, and thinly sliced chayote squash
• 1 tablespoon lemon juice
• 1/4 cup erythritol
• 1 teaspoon cinnamon
• 2 tablespoons almond flour
• Topping:
• 1 cup almond flour
• 1/4 cup chopped pecans
• 1/4 cup butter, cold and cubed
• 1/4 cup erythritol
• 1/2 teaspoon cinnamon

How to Make It

1. Preheat oven to 350°F (175°C). Lightly grease the baking pan.
2. In a bowl, toss the sliced chayote squash with lemon juice, erythritol, cinnamon, and almond flour. Spread evenly in the pan.
3. For the crumble, whisk together almond flour, pecans, erythritol, and cinnamon. Cut in cold butter until crumbly and sandy in texture.
4. Sprinkle crumble topping over the filling. Bake 25–35 minutes until the topping is golden and filling is bubbling lightly.
5. Cool completely on a rack before cutting into squares. Chill briefly if desired to help with slicing.

Notes: Chayote squash has a mild flavor and firm texture that works well in apple-style low-carb desserts. The lemon juice and cinnamon help give the filling a familiar holiday flavor while the crumble topping adds a buttery, nutty finish.

Still planning the savory side of the table? These 15 Keto Thanksgiving Side Dishes Everyone Can Share give you low-carb options to serve alongside the main meal.

Bars, Cakes & Bite-Sized Keto Thanksgiving Desserts

5. Pumpkin Cheesecake Bars

These bars offer the indulgent texture of cheesecake in a more portable form, with a crunchy crust and a creamy pumpkin layer that makes them ideal for sharing around the dessert table.

Prep time: 20 minutes.
Cook time: 34–40 minutes.
Chill time: 2 hours.
Yield: 16 bars.
Equipment: 8 × 8-inch baking pan, parchment paper, hand mixer or stand mixer, oven, cooling rack.

Ingredients

• Crust:
• 1 1/2 cups almond flour
• 4 tablespoons melted butter
• 2 tablespoons erythritol
• Pinch of salt
• Filling:
• 8 oz (225 g) cream cheese, softened
• 1/2 cup pumpkin puree
• 2 large eggs
• 1/3 cup erythritol
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg

How to Make It

1. Line an 8 × 8-inch pan with parchment, leaving overhang for easy removal. Preheat oven to 325°F (165°C).
2. Combine crust ingredients in a bowl until a crumbly dough forms. Press into the bottom of the pan. Bake 12 minutes. Cool slightly.
3. Beat cream cheese until smooth. Add pumpkin, eggs, erythritol, vanilla, and spices; mix until uniform.
4. Spread filling over crust. Bake 22–28 minutes until set at edges but still slightly jiggly in the center.
5. Cool completely, then refrigerate at least 2 hours before cutting into bars.

Notes: For neat bars, chill thoroughly and slice with a sharp knife. Store covered in the fridge up to 4 days.

6. Keto Pecan Pie Bars

These bars give you the pecan pie flavor in a convenient, sliceable form. A nutty crust pairs with a glossy, caramel-like filling that slices cleanly and travels well to gatherings.

Prep time: 15 minutes.
Cook time: 32–39 minutes.
Chill time: 1 hour.
Yield: 24 small bars.
Equipment: 9×9-inch baking pan, parchment paper, mixing bowls, whisk, oven, cooling rack.

Ingredients

• Crust:
• 1 1/2 cups almond flour
• 4 tablespoons melted butter
• 2 tablespoons erythritol
• Pinch of salt
• Filling:
• 1/2 cup sugar-free maple-flavored syrup
• 3 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans

How to Make It

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Combine crust ingredients and press into the pan. Bake 12–14 minutes until lightly set. Cool.
3. Whisk syrup, eggs, butter, and vanilla. Stir in pecans.
4. Pour filling over crust and bake 20–25 minutes until center is set. Cool completely on a rack, then refrigerate at least 1 hour before cutting.

Notes: Store the bars covered in the refrigerator. For serving, keep them at room temperature for no more than 2 hours, then return any leftovers to the fridge. Cut with a sharp knife for tidy bars.

7. Pumpkin Spice Cupcakes with Cream Cheese Frosting

Individual cupcakes are ideal for a festive spread, offering pumpkin spice flavor in portable servings. Cream cheese frosting brings a tangy finish that complements the cupcakes’ richness.

Prep time: 20 minutes.
Cook time: 18–22 minutes.
Chill time: 0–30 minutes for frosting, optional.
Yield: 12 cupcakes.
Equipment: Muffin tin with liners, mixing bowls, whisk, mixer, oven, cooling rack.

Ingredients

• Cupcakes:
• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/2 cup pumpkin puree
• 3 large eggs
• 1/3 cup erythritol
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• Frosting:
• 8 oz (225 g) cream cheese, softened
• 1/4 cup butter, softened
• 1/3 cup powdered erythritol
• 1 teaspoon vanilla extract

How to Make It

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. Whisk dry ingredients in one bowl. In another, whisk pumpkin, eggs, melted butter, vanilla, and pumpkin spice.
3. Combine wet and dry ingredients until just combined. Divide batter among liners.
4. Bake 18–22 minutes until a toothpick comes out clean. Cool completely on a rack.
5. Beat frosting ingredients until smooth and fluffy. Pipe or spread onto cooled cupcakes.

Notes: Cupcakes taste best the day they’re frosted. Store frosted cupcakes covered in the refrigerator for up to 3 days, and do not leave them at room temperature for more than 2 hours. For a firmer frosting, refrigerate the cupcakes for about 30 minutes before serving.

8. Mini Keto Pumpkin Cheesecakes

Mini cheesecakes offer portion control and a refined dessert option that’s easy to serve a crowd. The crust is gentle and the filling is creamy with a warm pumpkin spice profile.

Prep time: 15 minutes.
Cook time: 18–22 minutes.
Chill time: 2 hours.
Yield: 6 mini cheesecakes.
Equipment: Muffin tin with liners, mixing bowls, hand mixer or stand mixer, oven, cooling rack.

Ingredients

• Crust:
• 1/2 cup almond flour
• 1 tablespoon melted butter
• 1 tablespoon erythritol
• Filling:
• 8 oz (225 g) cream cheese, softened
• 1/4 cup pumpkin puree
• 1/4 cup sour cream
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 1 large egg

How to Make It

1. Preheat oven to 325°F (165°C). Line a muffin tin with liners and set aside.
2. Combine crust ingredients and press a spoonful into each liner to form a base.
3. In a separate bowl, beat cream cheese with sour cream, pumpkin, erythritol, vanilla, and spice until smooth. Beat in egg until just combined.
4. Divide filling among the crust-lined cups. Bake 18–22 minutes until set at the edges and barely jiggles in the center.
5. Cool on a rack, then refrigerate at least 2 hours before serving.

Notes: These mini cheesecakes are easy to decorate with a dollop of whipped cream or a sprinkle of cinnamon before serving. Store them covered in the refrigerator for up to 3 days, and do not leave them at room temperature for more than 2 hours.

Need something savory before dessert? These 12 Easy Keto Thanksgiving Appetizers for Holiday Hosting give you low-carb options for welcoming guests and starting the meal.

No-Bake & Make-Ahead Keto Thanksgiving Desserts

9. Pumpkin Mousse

Light, airy, and deeply pumpkin-spiced, this mousse provides a refreshing contrast to denser desserts. It comes together quickly and can be prepared ahead, making it ideal for a busy holiday line-up.

Prep time: 20 minutes.
Chill time: 1–2 hours.
Yield: 4 servings.
Equipment: Mixing bowls, hand mixer or stand mixer, serving dishes or ramekins.

Ingredients

• 1 cup pumpkin puree
• 1 cup heavy cream
• 2 tablespoons powdered erythritol
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice

How to Make It

1. Chill a mixing bowl and beaters in the freezer for 5–10 minutes.
2. Whip heavy cream with powdered erythritol until soft peaks form.
3. Fold in pumpkin puree, vanilla, and pumpkin spice until fully combined and smooth.
4. Divide into serving dishes and refrigerate at least 1 hour before serving.

Notes: Serve with a light dusting of cinnamon or a dollop of whipped cream for presentation. Store the mousse covered in the refrigerator for up to 3 days, and do not leave it at room temperature for more than 2 hours.

10. Chocolate Pecan Truffles

Luxuriously bite-sized, these truffles pair the richness of dark chocolate with the warmth of pecans. They’re simple to make ahead and work well for potlucks or gatherings when kept chilled until serving.

Prep time: 20 minutes.
Chill time: 1–1¼ hours.
Yield: about 24 truffles.
Equipment: Small saucepan, mixing bowl, spoon or spatula, parchment-lined tray, refrigerator.

Ingredients

• 8 oz (225 g) sugar-free dark chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup finely chopped pecans
• 1 teaspoon vanilla extract
• Pinch of sea salt

How to Make It

1. In a small saucepan, heat cream and butter until simmering. Remove from heat and stir in chopped chocolate until melted and smooth.
2. Stir in vanilla and salt. Refrigerate 30–45 minutes until firm enough to roll.
3. Roll mixture into teaspoon-sized balls and coat with chopped pecans.
4. Return to the tray and refrigerate at least 30 minutes before serving.

Notes: Store the truffles in an airtight container in the refrigerator for up to 1 week, and do not leave them at room temperature for more than 2 hours. For variation, roll some truffles in unsweetened cocoa powder instead of chopped pecans.

11. No-Bake Pumpkin Cheesecake Cups

Individual cups combine a creamy pumpkin cheesecake layer with a simple almond-flour crust, all without turning the oven on. Perfect for make-ahead planning and easy serving for a crowd.

Prep time: 15 minutes.
Chill time: 3–4 hours.
Yield: 6 cups.
Equipment: Mixing bowls, hand mixer or stand mixer, spoon or piping bag, small dessert cups or ramekins, refrigerator.

Ingredients

• Crust:
• 1/2 cup almond flour
• 1 tablespoon melted butter
• 1 tablespoon erythritol
• Filling:
• 8 oz (225 g) cream cheese, softened
• 1/3 cup pumpkin puree
• 1/4 cup sour cream
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice

How to Make It

1. Mix crust ingredients and press into the bottoms of self-contained cups or ramekins. Chill 15–20 minutes to set.
2. Beat cream cheese with sour cream, pumpkin, erythritol, vanilla, and spice until smooth. Spoon or pipe onto crusts.
3. Chill 3–4 hours before serving.

Notes: If making ahead, keep the cheesecake cups tightly covered in the refrigerator for up to 3 days and add any toppings just before serving. Do not leave them at room temperature for more than 2 hours.

12. Cinnamon-Pecan Cream Cheese Fat Bomb Bites

Fat bombs are a portable, no-bake option with a balanced creaminess and nuts for texture. These bites offer cinnamon-spice warmth in a small portion that works well for finishing a keto Thanksgiving dessert lineup.

Prep time: 20 minutes.
Chill time: 1 hour.
Yield: about 24 bites.
Equipment: Mixing bowls, hand mixer or stand mixer, spoon or cookie scoop, parchment-lined tray, refrigerator.

Ingredients

• 1 cup cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/2 cup finely chopped pecans
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

How to Make It

1. Beat cream cheese and butter until creamy and well combined.
2. Stir in erythritol, vanilla, cinnamon, and nutmeg until smooth.
3. Fold in chopped pecans. Scoop small portions with a spoon or cookie scoop and roll into bite-sized rounds.
4. Place on a parchment-lined tray and refrigerate until firm, at least 1 hour.

Notes: Keep refrigerated in an airtight container for up to 1 week. Do not leave the bites at room temperature for more than 2 hours.

Build Your Low-Carb Thanksgiving Dessert Table

Choosing a few desserts from this 12-recipe lineup can create a balanced, festive table without overloading guests with a single style of dessert. A mix of baked pies and bars, plus no-bake and make-ahead options, offers flexibility for timing and kitchen workload. Consider assembling two to four options that align with your schedule and guest preferences, then add one or two make-ahead items to ease the day-of workflow.

Planning a cohesive spread can be as simple as selecting a pumpkin-themed centerpiece, a pecan-forward option for warmth, and a chocolate finish for contrast. With these keto Thanksgiving desserts, you can deliver familiar flavors while keeping the menu practical and low-carb friendly for your guests.