Thanksgiving is a time to indulge, but that doesn’t mean you can’t do it healthfully. These desserts blend warm autumn flavors like pumpkin, apple, and maple with wholesome, lower-carb ingredients and smart swaps. Each recipe is easy, crowd-pleasing, and perfect for sharing
Keto Pumpkin Spice Cheesecake Cups (No Bake & Gluten-Free)
Ingredients:
- 8 oz cream cheese (softened)
- 1 cup pumpkin puree
- ⅓ cup monk fruit or erythritol sweetener
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 cup almond flour (for crust)
- 2 tbsp melted butter
- Whipped cream (sugar-free, optional)
Preparation:
Mix almond flour with melted butter to form a crust. Press into small dessert cups. In a bowl, whip cream cheese, pumpkin, sweetener, and spices until creamy. Spoon over crust and chill for 3 hours. These mini cheesecakes are rich, smooth, and keto-friendly — the perfect fall indulgence without the guilt.
Cranberry-Apple Oat Crisp (Refined Sugar-Free)
Ingredients:
- 3 apples, thinly sliced
- 1 cup fresh cranberries
- ¼ cup maple syrup
- 1 cup gluten-free oats
- ¼ cup coconut oil (melted)
- 1 tsp cinnamon
- Pinch of sea salt
Preparation:
Combine apples, cranberries, and maple syrup in a baking dish. In a bowl, mix oats, coconut oil, cinnamon, and salt to create a crumbly topping. Sprinkle over fruit and bake at 350°F (175°C) for 30 minutes until golden and bubbly. This crisp is sweetened naturally and loaded with fiber — a wholesome twist on a Thanksgiving favorite.
Maple Pecan Pie Bars (Dairy-Free Option)
Ingredients:
- 1 cup almond flour
- ¼ cup coconut oil
- ¾ cup pure maple syrup
- 1 cup chopped pecans
- 2 eggs
- 1 tsp vanilla extract
- Pinch of salt
Preparation:
Preheat oven to 350°F (175°C). Press almond flour and coconut oil into a baking dish to form a crust. Whisk maple syrup, eggs, and vanilla until smooth, then stir in pecans. Pour over crust and bake 25 minutes until set. These bars deliver the flavor of classic pecan pie — without refined sugar or gluten.
Mini Sweet Potato Pies (Healthy Individual Servings)
Ingredients:
- 1 cup mashed sweet potatoes
- ¼ cup coconut sugar
- 1 egg
- ¼ cup almond milk
- ½ tsp cinnamon
- 1 tsp vanilla
- 12 mini almond flour pie shells
Preparation:
Whisk all filling ingredients until smooth, then spoon into mini pie shells. Bake at 375°F (190°C) for 20 minutes. The natural sweetness of the sweet potato means you need less sugar, and almond flour keeps them gluten-free. Each bite is warm, spiced, and perfectly portioned.
Apple Cider Donut Holes (Baked & Refined Sugar-Free)
Ingredients:
- 1 cup reduced apple cider
- 1½ cups almond flour
- ½ cup coconut flour
- ¼ cup coconut sugar
- 2 eggs
- 1 tsp baking powder
- 1 tsp cinnamon
Preparation:
Whisk all ingredients into a smooth batter. Pour into mini muffin tins and bake at 350°F (175°C) for 15 minutes. Roll in cinnamon and a sprinkle of coconut sugar. These baked donut holes are soft, spiced, and far lighter than traditional fried versions.
Pumpkin Cream Trifle (Low-Sugar Layers)
Ingredients:
- 1 cup pumpkin puree
- 1 cup Greek yogurt (or coconut yogurt)
- ½ tsp pumpkin spice
- 1 tbsp maple syrup
- 1 cup gluten-free granola or crushed cookies
Preparation:
In a bowl, combine yogurt, pumpkin puree, spice, and maple syrup. Layer the mixture with granola or cookies in glasses, repeating layers for visual appeal. Chill for 2 hours. Creamy, tangy, and lightly sweetened — this is a showstopper in both flavor and Pinterest aesthetics.
Rustic Caramel Apple Galette (Vegan & Gluten-Free)
Ingredients:
- 1 gluten-free pie crust
- 2 apples, thinly sliced
- 2 tbsp coconut sugar
- 2 tbsp coconut oil
- 2 tbsp date caramel or maple syrup
- ½ tsp cinnamon
Preparation:
Lay out the crust, place apples in the center, and drizzle with caramel. Sprinkle sugar and cinnamon, fold the edges, and bake at 375°F for 30 minutes. The rustic look is pure Pinterest magic, and the taste — buttery yet vegan — feels indulgent without guilt.
Cinnamon Sugar Puff Pastry Twists (Low Sugar Option)
Ingredients:
- 1 gluten-free puff pastry sheet
- 2 tbsp coconut oil or butter
- 2 tbsp coconut sugar
- 1 tsp cinnamon
Preparation:
Brush pastry with coconut oil, sprinkle with sugar and cinnamon, cut into strips, twist, and bake at 400°F for 12 minutes. They puff beautifully, smell like a bakery, and taste like fall. Serve with a drizzle of honey for extra flair.
Chocolate Pumpkin Mousse (Keto & Creamy)
Ingredients:
- 1 cup pumpkin puree
- 2 tbsp unsweetened cocoa
- ¼ cup monk fruit sweetener
- 1 tsp vanilla
- 1 cup whipped coconut cream
Preparation:
Blend pumpkin, cocoa, sweetener, and vanilla until silky. Fold in coconut cream and chill for 2 hours. This mousse is rich, chocolatey, and keto-friendly, with no added sugar and a lovely fall twist.
Maple Walnut Fudge (Dairy-Free & Low Carb)
Ingredients:
- 1 can coconut milk (full-fat)
- ¼ cup pure maple syrup
- 1½ cups sugar-free white chocolate chips
- ½ cup chopped walnuts
Preparation:
Warm coconut milk and maple syrup in a saucepan. Add chocolate chips and stir until melted. Fold in walnuts, pour into a parchment-lined dish, and refrigerate for 3 hours. Creamy, nutty, and guilt-free — this fudge melts in your mouth with wholesome sweetness.
Conclusion: A Sweet and Healthy Thanksgiving Ending
As you gather with loved ones this Thanksgiving, let your dessert table tell a story of warmth, balance, and flavor. From keto pumpkin cheesecakes to gluten-free apple crisps, these recipes prove that healthy can still be heavenly. Each bite offers comfort without compromise — low in sugar, full of seasonal goodness, and made with real, wholesome ingredients.
Whether you’re following a keto lifestyle, going gluten-free, or simply trying to eat cleaner this holiday, these guilt-free desserts will make everyone ask for seconds (without the sugar crash!). So go ahead — bake, share, and pin your favorites for later. Because the sweetest part of Thanksgiving is enjoying dessert with the people you love — one mindful bite at a time.
