The Best Traditional Thanksgiving Desserts Turned Sugar Free for 2025

When my husband got his Type 2 diabetes diagnosis, along with cholesterol and blood pressure meds, our whole approach to holiday food shifted almost overnight. I started reworking our favorite Thanksgiving desserts into sugar free versions that still smelled like cinnamon and butter, used low carb sweeteners instead of sugar or corn syrup, and felt like real dessert instead of “diet food.” This post shares those recipes and simple, step by step baking tips so you can serve pies, cobblers, and creamy treats that are kinder to blood sugar but still feel like a warm, generous ending to the meal. Are you ready for The Best Traditional Thanksgiving Desserts Turned Sugar Free for 2025?

How to Turn Classic Thanksgiving Desserts Into Sugar Free Favorites
Sugar Free Thanksgiving Pie Classics Everyone Will Love
Sugar Free Cheesecakes, Trifles, and Creamy Thanksgiving Desserts
Sugar Free Cakes, Bars, and Crowd Pleasers for Your Thanksgiving Table
Warm Sugar Free Cobblers, Crisps, and Comfort Desserts
Creative Sugar Free Holiday Desserts With Pumpkin, Cranberry, and More
Conclusion

How to Turn Classic Thanksgiving Desserts Into Sugar Free Favorites

You do not have to give up pumpkin pie, pecan bars, or apple crisp to keep blood sugar steady. The trick is to treat sugar free baking like regular baking with a few smart swaps and small habit changes.

Think of it this way: sugar gives you sweetness, browning, and a certain soft texture. When you take it out, you just have to replace each of those jobs with something else. Once you learn which sweeteners taste best and how to adjust moisture and flavor, your old family recipes start to work again, just in a lighter way.

Let’s break it down into simple, repeatable steps you can use for almost any dessert on your Thanksgiving table.

Smart Sugar Substitutes That Still Taste Like Dessert

Not all sugar substitutes behave the same in the oven. Some taste very close to sugar, some can be a little cool or bitter, and some brown more than others. When you understand the basics, it gets much easier to pick the right one for each recipe.

Here is a quick guide to the most common options for Thanksgiving desserts.

Allulose

Allulose is one of the closest matches to sugar in taste and texture.

It is about 70 percent as sweet as sugar.
It browns and caramelizes, which is great for pies and bars.
It gives a soft, moist crumb in cakes.

Because it is less sweet than sugar, you often need a little more by volume. In many recipes, you can start with a 1.3 to 1 ratio (1 ⅓ cups allulose for 1 cup sugar), then adjust next time if needed.

Monk fruit blends

Pure monk fruit extract is very strong, so most products at the store are blended with erythritol or allulose.

Taste is usually clean and very close to sugar.
Measures more like sugar, which makes swapping easier.
Works well in cookies, pies, and custards.

Look for labels that say “1:1 sugar replacement” if you want simple conversions. For holiday baking, monk fruit blends with allulose tend to taste smoother and less cool on the tongue than straight monk fruit with erythritol.

Stevia blends

Stevia can be tricky by itself, since it can taste bitter or “green” if you use too much. Blends with erythritol or allulose are much easier to bake with.

Best in strongly flavored desserts, like chocolate or spice cakes.
Use products labeled as “baking blend” for better texture.
Start with less than the recipe’s sugar amount, then taste.

Stevia blends are a good fit for recipes where you do not need sugar to provide structure, like cheesecakes, custards, and puddings.

Erythritol

Erythritol is a sugar alcohol that adds bulk and sweetness with almost no calories or carbs.

Roughly 70 percent as sweet as sugar.
Can give a slight cooling effect in the mouth.
Crystallizes when cooled, which can make some desserts gritty if you use a lot.

Erythritol works nicely in crumb toppings, nut crusts, and bars where a slight crunch is welcome. In silky pies or cheesecakes, it is better mixed with allulose or used in a blend to reduce that gritty feel.

Simple tips to avoid bitter or off flavors

A few small habits can save a whole batch of dessert:

Combine sweeteners: Mix two types, like allulose with a little monk fruit or erythritol, for better flavor and less aftertaste.
Taste the batter: Before it goes in the oven, taste for sweetness and adjust by a small amount. It is much easier to add than to fix later.
Do not overbake: Sugar substitutes can brown faster or dry out a little more, so pull desserts as soon as they look done.

Once you find a blend that your family likes, write it on the recipe card so you can repeat it every year.

Keeping Texture Right in Sugar Free Pies, Cakes, and Bars

Sugar does more than sweeten. It locks in moisture, helps with browning, and gives structure. When you remove it, you need a few backup players so your pumpkin pie does not crack and your cake does not bake up dry.

Think about these three core areas: moisture, structure, and baking time.

Moisture: keeping things tender

Without sugar, desserts can dry out faster. You can fix that by adjusting the “wet” side of your recipe.

Add a bit more liquid: Try 1 to 3 extra tablespoons of cream, milk, or unsweetened nut milk in cakes and quick breads.
Use richer dairy: Heavy cream, sour cream, Greek yogurt, or cream cheese all add moisture and a lush texture.
Watch your flours: If you also use almond or coconut flour, remember that coconut flour is very thirsty. It often needs extra eggs and liquids.

For pies and bars, a slightly looser filling before baking often sets up perfectly after a full cooling time.

Structure: helping desserts hold together

Sugar helps trap air in cakes and gives chew to bars and cookies. Without it, you need more support from eggs, fats, and sometimes gums.

Eggs: Extra egg whites give structure, while yolks add richness. For tall cakes, many bakers add one extra egg white to help lift the crumb.
Fats: Butter, coconut oil, or avocado oil help with tenderness. If a cake seems dry, try increasing fat by 1 to 2 tablespoons.
Binders: If you bake gluten free as well as sugar free, a tiny pinch of xanthan gum or psyllium husk can keep bars from crumbling.

For things like pecan pie bars, you want a firm but not rock hard bite. Extra egg and a slight cut in baking time usually help.

Baking time and temperature

Sugar free batters can brown faster on the edges while the center stays soft. Simple timing tricks solve most of that.

Lower the oven temperature by about 25°F from the original recipe.
Start checking for doneness 5 to 10 minutes early.
Use the usual tests: a toothpick for cakes, a slight jiggle in the center for pies, dry edges for bars.

It is better to pull the pan when it looks a hair underbaked than to push for deep browning. Most desserts firm up as they cool.

Cooling and setting

This part feels boring, but it is your secret weapon. Sugar free pies and bars need time to settle.

Let pies cool at room temperature until just warm, then chill if the recipe calls for it.
Wait until cakes are fully cool before frosting so the crumb does not tear.
For cheesecakes and custard pies, an overnight chill gives the best texture and flavor.

If you can plan your baking a day ahead, your sugar free Thanksgiving desserts will slice cleaner and taste more like the traditional versions you remember.

Flavor Boosters So No One Misses the Sugar

When you take out sugar, you lose a little “roundness” of flavor. The fix is easy. Turn up the dial on everything that is not sweet.

Here are simple ways to boost flavor in sugar free desserts:

Extra vanilla: Use an extra ½ to 1 teaspoon in pies, cookies, and whipped cream. Vanilla deepens sweetness, even without more sweetener.
Bold spices: Bump up cinnamon, nutmeg, ginger, and cloves. Spices carry a lot of the “holiday” taste in pumpkin and apple desserts.
Citrus zest: A little lemon or orange zest in cheesecake, cranberry bars, or even pecan pie brightens flavors and cuts any aftertaste from sweeteners.
Coffee and cocoa: A spoon of instant espresso or a tablespoon of cocoa powder in chocolate desserts makes them taste richer, not more bitter.
Toasted nuts: Toast pecans, walnuts, or almonds before adding them. That quick roast in a dry pan or oven brings out a deep, warm flavor.
Flavored extracts: Almond, maple, coconut, or butter extract can make sugar free treats taste more nostalgic, especially in cookies and bars.

Taste as you go when you add spices and extracts. Start small, stir, then taste again. Over time, your tongue becomes your best tool for making sugar free desserts that still feel like a celebration.

Sugar Free Thanksgiving Pie Classics Everyone Will Love

These pies keep all the cozy Thanksgiving flavor, just with gentler ingredients for blood sugar. Most use nut or whole grain crusts, richer dairy, and smart sugar alternatives so you still get that holiday comfort without the sugar crash.

Use these recipes as written, or treat them like a base and tweak spices and sweeteners to match your own family traditions.

Sugar Free Pecan Pie Recipe

This version keeps the gooey center and toasty nuts, but skips corn syrup and sugar. A nut based crust adds extra flavor and a little more fiber.

Crust ingredients

1 ½ cups almond flour
3 tablespoons finely chopped pecans
3 tablespoons melted butter or coconut oil
1 tablespoon granular allulose or erythritol blend
¼ teaspoon salt
½ teaspoon vanilla extract

Filling ingredients

3 large eggs
⅔ cup allulose, or erythritol and allulose blend
¼ cup powdered sugar free sweetener (for extra smoothness)
4 tablespoons melted butter, cooled
¾ cup chopped pecans
¾ cup pecan halves
1 teaspoon vanilla extract
¼ teaspoon salt

Directions

Heat oven to 350°F. Lightly grease a 9 inch pie plate.
Stir almond flour, chopped pecans, sweetener, and salt. Add melted butter and vanilla and mix until it looks like damp sand.
Press the mixture evenly into the bottom and sides of the pie plate.
Blind bake the crust for 10 to 12 minutes, until lightly golden. Let it cool while you mix the filling.
In a bowl, whisk eggs until smooth. Add sweeteners, melted butter, vanilla, and salt. Whisk until no lumps remain.
Stir in chopped pecans, then pour the filling into the cooled crust. Arrange pecan halves on top in a simple pattern.
Bake 30 to 40 minutes, until the edges are set and the center has a soft jiggle.
Cool on a rack until room temperature, then chill at least 3 hours so the filling firms up and slices cleanly.

Healthy Sugar Free Pumpkin Pie

This is the classic custard style pumpkin pie, just made with a sugar alternative and a slightly lighter base. You can pick a whole wheat crust or an almond flour crust depending on your needs.

Crust options

1 basic whole wheat pie crust, unbaked
or
1 almond flour crust, pressed into a 9 inch pie plate and chilled

Filling ingredients

1 can (15 ounces) pumpkin puree, not pie filling
2 large eggs
1 egg yolk
¾ cup granular sugar substitute (monk fruit, allulose, or blend)
1 cup evaporated milk or half and half
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
1 teaspoon vanilla extract

Directions

Heat oven to 425°F. If using a rolled crust, fit it into a 9 inch pie plate and crimp the edges. Chill while you mix the filling.
In a large bowl, whisk pumpkin, eggs, and yolk until smooth.
Add sweetener, spices, salt, vanilla, and evaporated milk. Whisk until the mixture is silky and even.
Pour the filling into the chilled crust.
Bake at 425°F for 10 minutes. Reduce heat to 350°F and bake 30 to 40 minutes more. The edges should be set and the center should still have a slight wobble.
Cool on a rack until room temperature, then chill at least 4 hours, or overnight. This step deepens the flavor and helps the pie slice without crumbling.

Fresh Sugar Free Pumpkin Pie

Using fresh pumpkin gives a slightly lighter texture and a clean, earthy flavor. It takes more time, but it feels special and tastes very homemade.

Pumpkin prep ingredients

1 small sugar pumpkin (about 3 to 4 pounds)
Pinch of salt

Filling ingredients

1 ¾ cups well drained fresh pumpkin puree
2 large eggs
1 egg yolk
¾ cup sugar alternative (allulose or monk fruit blend)
1 cup cream or evaporated milk
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
1 teaspoon vanilla extract
1 unbaked 9 inch pie crust of choice

Directions

Heat oven to 375°F. Cut the pumpkin in half, scoop out seeds, and place cut side down on a parchment lined baking sheet.
Roast 40 to 60 minutes, until very tender when pierced. Cool until you can handle it.
Scoop the flesh into a colander set over a bowl. Sprinkle with a pinch of salt and let drain at least 30 minutes. Press gently with a spoon to remove extra liquid.
Puree the drained pumpkin in a blender or food processor until very smooth. Measure 1 ¾ cups for the pie and save the rest for another recipe.
Heat oven to 425°F. Fit your crust into a 9 inch pie plate and chill.
In a bowl, whisk pumpkin puree, eggs, and yolk. Add sweetener, spices, salt, vanilla, and cream. Whisk until silky and well blended.
Pour filling into the chilled crust.
Bake at 425°F for 10 minutes, then reduce to 350°F and bake 30 to 35 minutes. The center should still quiver slightly.
Cool completely, then chill several hours before slicing.

Sugar Free Southern Sweet Potato Pie

This version is creamy and smooth, with warm spices and a richer custard. It tastes close to a traditional Southern pie, only without the sugar hit.

Ingredients

1 unbaked 9 inch pie crust
2 cups mashed baked sweet potatoes (about 2 large)
3 tablespoons softened butter or coconut oil
¾ cup sugar substitute (allulose or monk fruit blend)
½ cup evaporated milk or heavy cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt

Directions

Heat oven to 375°F. Prick sweet potatoes and bake on a tray 45 to 60 minutes, until very soft. Cool slightly, peel, and mash until smooth.
For a silky filling, press the mash through a fine sieve or blend in a food processor. Measure 2 cups.
In a bowl, beat mashed sweet potato with butter until well combined.
Add sweetener, eggs, milk or cream, vanilla, spices, and salt. Whisk until the filling is smooth and pourable.
Pour into the unbaked crust.
Bake 40 to 50 minutes. The edges should be puffed and set, and the center should still have a gentle jiggle.
To avoid cracks, turn off the oven, open the door slightly, and let the pie sit inside 10 minutes before moving it to a rack.
Cool fully, then chill at least 2 hours for the best texture.

Sugar Free Sweet Potato Pie (Classic Version)

This second sweet potato pie is closer to many old family recipes. It is a bit firmer, a little less creamy, and has a brighter spice blend. It slices neatly and travels well.

Ingredients

1 unbaked 9 inch pie crust
1 ¾ cups mashed baked sweet potatoes
½ cup milk or unsweetened almond milk
2 large eggs
⅔ cup sugar alternative (erythritol blend or monk fruit)
3 tablespoons melted butter
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt

Directions

Heat oven to 375°F. Prepare mashed sweet potatoes as in the Southern version.
In a bowl, whisk mashed sweet potato, melted butter, eggs, and vanilla.
Add sweetener, milk, spices, and salt. Whisk until fully smooth. The filling will be a bit thicker than the Southern version.
Pour into the crust and smooth the top.
Bake 35 to 45 minutes, until the center is mostly set with a tiny wobble.
Cool to room temperature, then chill if you prefer firmer slices. This pie tastes great at room temp with a spoon of sugar free whipped cream.

Vegan Sugar Free Pumpkin Pie

You still get that creamy pumpkin custard feeling here, just without eggs or dairy. Cornstarch or blended oats help it set.

Crust ingredients

1 ½ cups almond flour or oat flour
3 tablespoons melted coconut oil
2 tablespoons sugar free sweetener
¼ teaspoon salt
½ teaspoon vanilla extract

Filling ingredients

1 can (15 ounces) pumpkin puree
1 can (13.5 ounces) full fat coconut milk
½ cup sugar substitute (allulose or monk fruit blend)
3 tablespoons cornstarch or ¼ cup very fine oat flour
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
1 teaspoon vanilla extract

Directions

Heat oven to 350°F. Mix crust ingredients until they form a crumbly dough.
Press into a 9 inch pie plate, taking it up the sides. Bake 10 minutes, then let cool slightly.
In a blender, combine all filling ingredients and blend until completely smooth.
Pour filling into the warm crust.
Bake 40 to 50 minutes. The edges will look set and the center should still wobble softly.
Cool to room temperature, then chill at least 6 hours, or overnight. The filling will firm as it chills, so be patient for clean slices.

Sugar Free Streusel Pumpkin Pie

This one pairs classic pumpkin custard with a crunchy nut and oat topping. It feels like pumpkin pie and crisp in one dessert.

Crust ingredients

1 unbaked 9 inch pie crust, regular or almond flour

Filling ingredients

1 can (15 ounces) pumpkin puree
2 large eggs
¾ cup sugar substitute
1 cup evaporated milk or half and half
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract

Streusel ingredients

½ cup rolled oats (or quick oats)
½ cup chopped pecans or walnuts
¼ cup almond flour
⅓ cup brown style sugar free sweetener
3 tablespoons cold butter, diced
½ teaspoon ground cinnamon
Pinch of salt

Directions

Heat oven to 375°F. Line the crust in a 9 inch pie plate and prick the bottom with a fork.
Par bake the crust for 10 minutes, then set aside.
For the filling, whisk pumpkin, eggs, sweetener, milk, spices, salt, and vanilla until smooth. Pour into the warm crust.
Bake 20 minutes to let the filling start to set.
While it bakes, mix oats, nuts, almond flour, sweetener, cinnamon, and salt. Cut in the cold butter with a fork until crumbly.
Remove pie from oven and gently scatter streusel over the top.
Return to oven and bake another 20 to 25 minutes. The topping should be golden and the center should still have a small jiggle. If the streusel browns too fast, tent loosely with foil.
Cool fully before slicing so the custard holds together.

Maple and Cream Apple Pie Without Added Sugar

This apple pie uses natural sweetness from apples, a little real maple syrup, and a sugar free maple style syrup for depth. Cream rounds everything out so it feels rich with far less sugar.

Crust ingredients

2 pie crusts for a 9 inch double crust pie, your favorite recipe or store bought, sugar free

Filling ingredients

6 cups thinly sliced firm apples
2 tablespoons real maple syrup
¼ cup sugar free maple flavored syrup
¼ cup heavy cream
2 to 3 tablespoons granular sugar substitute
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons lemon juice
3 tablespoons arrowroot starch or cornstarch
Pinch of salt

Directions

Heat oven to 400°F. Line a 9 inch pie plate with the bottom crust.
In a large bowl, toss sliced apples with lemon juice.
Add maple syrup, sugar free syrup, cream, sweetener, cinnamon, nutmeg, arrowroot or cornstarch, and salt. Stir until apples are evenly coated and no dry spots remain.
Pour filling into the crust, mounding slightly in the center.
Top with the second crust. Seal and crimp the edges, then cut a few vents in the top for steam to escape.
Bake 20 minutes at 400°F, then reduce heat to 350°F and bake another 30 to 40 minutes. The crust should be golden and the juices should bubble thickly through the vents.
Cool at least 2 hours so the thickened juices can set before slicing.

Spiced Upside Down Apple Pie (Sugar Free)

Think of this as apple pie meets upside down cake. The apples and nuts bake at the bottom in a sugar free caramel style sauce, and the crust or simple batter goes on top. After baking, you flip it for a glossy fruit topping.

Ingredients

3 tablespoons butter
⅓ cup brown style sugar free sweetener
½ teaspoon ground cinnamon
3 cups sliced apples
½ cup chopped pecans or walnuts
1 prepared pie crust circle or simple vanilla cake batter for a 9 inch pan

Directions

Heat oven to 350°F. Grease a 9 inch round cake pan and line the bottom with parchment.
Melt butter in a small pan. Stir in brown style sweetener and cinnamon until smooth and bubbling.
Pour this mixture into the prepared pan.
Arrange apple slices over the sweet mixture in an even layer. Sprinkle nuts on top.
Lay the pie crust over the apples, tucking edges in, or pour cake batter evenly over the fruit.
Bake 30 to 40 minutes, until the crust is golden or the cake springs back when touched in the center.
Let the dessert rest on a rack for 10 to 15 minutes.
To flip, place a plate over the pan, hold firmly with oven mitts, and turn the whole thing over in one smooth motion. Lift the pan away.
Peel off parchment and let it cool a bit more before slicing.

Easy Sugar Free Apple Cobbler

This is a cozy, forgiving dessert that is perfect when you do not want to fuss with pie crust. The topping lands somewhere between a biscuit and a simple cake.

Apple layer ingredients

5 cups sliced apples
2 tablespoons lemon juice
⅓ to ½ cup sugar substitute
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons arrowroot starch or cornstarch

Topping ingredients

1 cup flour or almond flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons cold butter or coconut oil
⅓ cup sugar substitute
½ cup milk or unsweetened almond milk
1 teaspoon vanilla extract

Directions

Heat oven to 375°F. Grease an 8 inch square baking dish.
Toss apples with lemon juice, sweetener, cinnamon, nutmeg, and starch. Spread in the baking dish.
For the topping, stir flour, baking powder, salt, and sweetener in a bowl. Cut in butter until it looks like coarse crumbs.
Add milk and vanilla and stir just until combined.
Drop spoonfuls of batter over the apples, leaving a few gaps for steam.
Bake 30 to 40 minutes, until the topping is golden and the fruit is bubbling at the edges.
Cool slightly before serving so the juices thicken a bit.

Easy Sugar Free Apple Cake

This snack style cake is full of tender apples and warm spices. It works well as a simple dessert or next to a cup of coffee.

Ingredients

1 ¼ cups flour or half flour, half almond flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
⅓ cup oil or melted butter
½ cup sugar substitute
2 large eggs
½ cup plain Greek yogurt or unsweetened applesauce
1 teaspoon vanilla extract
2 cups finely chopped apples

Directions

Heat oven to 350°F. Grease an 8 inch square pan or loaf pan and line with parchment.
In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk oil, sweetener, eggs, yogurt or applesauce, and vanilla until smooth.
Stir dry ingredients into the wet mixture until just combined. Fold in apples.
Spread batter in the prepared pan.
Bake 30 to 40 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
Cool in the pan at least 20 minutes, then lift out using the parchment and cool fully before cutting.

Cranberry Apple Sheet Pie Without Added Sugar

This sheet pan pie feeds a crowd and makes slicing and serving very easy. The mix of apples and cranberries keeps it bright and not too sweet.

Crust ingredients

Dough for a double crust pie, rolled into a large rectangle to fit a rimmed half sheet pan (about 18 by 13 inches)

Filling ingredients

4 cups sliced apples
3 cups fresh or frozen cranberries
¾ to 1 cup sugar substitute, to taste
2 to 3 tablespoons cornstarch or arrowroot starch
1 teaspoon ground cinnamon
1 teaspoon orange zest (optional but tasty)
Pinch of salt

Directions

Heat oven to 400°F. Grease a rimmed baking sheet.
Roll out two large crust rectangles. Fit one into the pan, letting it come slightly up the sides.
In a bowl, mix apples, cranberries, sweetener, starch, cinnamon, orange zest, and salt until everything is coated.
Spread filling evenly over the crust. Top with the second crust. Trim and crimp edges.
Cut several vents all over the top to let steam escape.
Bake 25 to 35 minutes, until the crust is golden and juices are bubbling through the vents.
Cool at least 1 hour. Cut into neat squares for easy serving.

Cranberry Pie With No Added Sugar

This pie is tart, bright, and beautiful, with a jewel like filling that holds its shape. Orange zest and a sugar alternative keep it in balance.

Ingredients

1 unbaked 9 inch pie crust
3 cups fresh or frozen cranberries
¾ to 1 cup sugar substitute, to taste
½ cup water
1 tablespoon orange zest
2 tablespoons fresh orange juice
2 tablespoons cornstarch or arrowroot starch
Pinch of salt

Directions

Heat oven to 375°F. Fit crust into a 9 inch pie plate and chill.
In a saucepan, combine cranberries, sweetener, water, orange zest, juice, starch, and salt.
Cook over medium heat, stirring often, until berries burst and the mixture thickens and turns glossy, about 8 to 10 minutes. It should be quite thick so it does not water the crust.
Cool the filling for 10 to 15 minutes, then spoon into the chilled crust and smooth the top.
Bake 20 to 25 minutes, until the crust is cooked and lightly golden.
Cool completely, then chill to help it slice into clean wedges.

Cranberry Tart With Almond Crust (Sugar Free)

This tart feels a bit fancier but is still very simple. The almond crust is tender and crumbly, and the smooth cranberry filling slices like a dream after chilling.

Crust ingredients

1 ½ cups almond flour
3 tablespoons coconut flour or oat flour
3 tablespoons sugar free sweetener
¼ teaspoon salt
4 tablespoons melted butter or coconut oil
½ teaspoon vanilla extract

Filling ingredients

2 cups fresh or frozen cranberries
½ cup water
⅔ to ¾ cup sugar substitute
2 tablespoons lemon juice or orange juice
2 egg yolks
2 tablespoons butter or coconut oil
Pinch of salt

Directions

Heat oven to 350°F. Grease a 9 inch tart pan with a removable bottom.
Stir almond flour, coconut or oat flour, sweetener, and salt. Add melted butter and vanilla and mix until it clumps together.
Press into the tart pan, going up the sides. Bake 10 to 12 minutes, until lightly golden. Let cool.
For the filling, cook cranberries, water, sweetener, juice, and salt in a saucepan over medium heat until the berries burst and the mixture thickens.
Blend the hot mixture until smooth. Return to the pan over low heat.
Whisk egg yolks in a small bowl. Slowly whisk in a spoonful of the hot cranberry mix to temper, then whisk the yolk mixture back into the pan.
Cook 2 to 3 minutes, stirring, until slightly thickened. Remove from heat and stir in butter until smooth.
Pour into the cooled crust and smooth the top.
Chill at least 4 hours before removing the ring and slicing.

Pumpkin Pie Cake Without Sugar

Pumpkin pie cake tastes like pumpkin pie and soft cake baked together in one pan. It is cozy, easy to slice, and very forgiving.

Ingredients

1 can (15 ounces) pumpkin puree
3 large eggs
¾ cup sugar substitute
½ cup oil or melted butter
½ cup milk or unsweetened almond milk
1 teaspoon vanilla extract
1 ½ cups flour or almond flour blend
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt

Optional streusel topping:

½ cup almond flour or oats
¼ cup chopped nuts
¼ cup brown style sugar free sweetener
3 tablespoons cold butter

Directions

Heat oven to 350°F. Grease a 9 by 13 inch pan.
In a large bowl, whisk pumpkin, eggs, sweetener, oil, milk, and vanilla.
In another bowl, whisk flour, baking powder, spices, and salt.
Stir dry ingredients into the pumpkin mixture until just combined. Pour into the pan.
For streusel (if using), mix almond flour or oats, nuts, and sweetener. Cut in butter until crumbly and sprinkle over the batter.
Bake 30 to 40 minutes. A toothpick in the center should come out clean or with moist crumbs, not wet batter.
Cool in the pan before cutting into squares.

Maple Syrup Pie Lightened and Sugar Free

Maple pie is usually very sweet and rich. This version uses a small amount of real maple syrup for flavor, plus a sugar free sweetener to lower total sugar. Serve in small slices.

Ingredients

1 unbaked 9 inch pie crust
3 large eggs
¼ cup real maple syrup
½ cup sugar substitute (allulose or blend)
1 cup cream or half and half
2 tablespoons melted butter
1 teaspoon vanilla extract
Pinch of salt

Directions

Heat oven to 375°F. Fit crust into a 9 inch pie plate and chill.
In a bowl, whisk eggs until smooth. Add maple syrup, sweetener, cream, melted butter, vanilla, and salt. Whisk until fully blended.
Pour filling into the chilled crust.
Bake 30 to 40 minutes, until the edges are set and the center still has a gentle wobble.
Cool to room temperature, then chill. The texture should be soft and custardy.
Cut into thin slices, since the flavor is rich even with less sugar.

Lemon Meringue Pie With No Added Sugar

This version keeps the bright lemon filling and fluffy meringue top, just with sugar substitutes in both layers. Tempering the yolks keeps the curd smooth.

Crust ingredients

1 pre baked 9 inch pie crust

Lemon filling ingredients

1 ¼ cups water
½ cup lemon juice
1 tablespoon lemon zest
¾ cup sugar substitute (allulose works well here)
3 tablespoons cornstarch
Pinch of salt
4 egg yolks, lightly beaten
2 tablespoons butter

Meringue ingredients

4 egg whites, room temperature
½ teaspoon cream of tartar
½ cup powdered sugar substitute

Directions

For the filling, whisk sweetener, cornstarch, and salt in a saucepan. Add water, lemon juice, and zest, and whisk until smooth.
Cook over medium heat, stirring often, until the mixture bubbles and thickens.
Slowly pour a little of the hot mixture into the beaten yolks while whisking. Then pour the yolk mixture back into the pan, whisking constantly.
Cook 1 to 2 more minutes on low heat, stirring, until thick and glossy. Remove from heat and stir in butter.
Pour the hot filling into the baked crust.
For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add powdered sweetener and beat to stiff, glossy peaks.
Spread meringue over the hot filling, sealing it to the crust all around the edges to reduce weeping.
Bake at 350°F for 10 to 12 minutes, until tips are golden.
Cool to room temperature, then chill. Some moisture is normal, but sealing the edges and cooling slowly helps reduce weeping.

Pecan Cheesecake Pie Without Sugar

This dessert is half cheesecake, half pecan pie, and all comfort. The creamy layer softens the sweet nut topping and gives a nice balance for anyone watching sugar.

Crust ingredients

1 ½ cups almond flour or graham style sugar free crumbs
3 tablespoons melted butter
2 tablespoons sugar substitute
Pinch of salt

Cheesecake layer ingredients

8 ounces cream cheese, softened
⅓ cup sugar substitute
1 large egg
1 teaspoon vanilla extract

Pecan layer ingredients

2 large eggs
½ cup sugar substitute (allulose or blend)
3 tablespoons melted butter
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans

Directions

Heat oven to 350°F. Grease a 9 inch pie plate.
Mix crust ingredients and press into the bottom and sides of the plate. Bake 8 to 10 minutes, then cool slightly.
For the cheesecake layer, beat cream cheese and sweetener until smooth. Add egg and vanilla and mix until creamy. Spread evenly over the crust.
For the pecan layer, whisk eggs, sweetener, melted butter, vanilla, and salt. Stir in pecans.
Gently spoon the pecan mixture over the cheesecake layer, spreading it out without mixing the two layers too much.
Bake 30 to 40 minutes, until edges are set and the center has a light jiggle.
Cool to room temperature, then chill several hours. Both layers should set but stay creamy when you cut into them.

Sugar Free Cheesecakes, Trifles, and Creamy Thanksgiving Desserts

This is the part of the dessert table where things get extra cozy. Cheesecakes, trifles, puddings, and creamy pies are already rich and satisfying, so they handle sugar free swaps very well. You rely on dairy, eggs, and spices for flavor and texture, then let low sugar sweeteners quietly support in the background.

These recipes focus on familiar Thanksgiving flavors like pumpkin, cranberry, maple, and warm spices, while staying friendly for people who need to watch carbs or blood sugar.

Cranberry Cheesecake Without Added Sugar

This cheesecake has a nutty almond crust, a silky cream cheese filling, and a bright cranberry swirl on top. It looks fancy on the table but comes together with simple steps.

Crust ingredients

1 ½ cups almond flour
3 tablespoons finely chopped walnuts or pecans
3 tablespoons melted butter
2 to 3 tablespoons granular sugar substitute
Pinch of salt

Cheesecake filling ingredients

24 ounces cream cheese, softened
¾ cup granular sugar substitute
3 large eggs, room temperature
½ cup sour cream or Greek yogurt
1 teaspoon vanilla extract

Cranberry swirl ingredients

1 ½ cups fresh or frozen cranberries
½ cup water
⅓ to ½ cup sugar substitute, to taste
1 teaspoon orange zest (optional)

Directions

Heat oven to 325°F. Grease a 9 inch springform pan and line the bottom with parchment.
Mix crust ingredients until they clump. Press firmly into the bottom of the pan. Bake 8 to 10 minutes and set aside.
For the cranberry swirl, simmer cranberries, water, sweetener, and zest until berries pop and the mix thickens. Cool, then blend or mash until smooth. Set aside.
For the filling, beat cream cheese and sweetener until smooth and fluffy.
Add eggs one at a time, mixing on low and scraping the bowl.
Mix in sour cream and vanilla just until combined. Do not whip too much air in.
Wrap the outside of the pan with foil. Pour filling over the crust. Spoon small dollops of cranberry mixture on top and drag a knife through to swirl.
Set the pan in a larger roasting pan. Add hot water around it, about halfway up the sides, to create a water bath.
Bake 55 to 70 minutes at 325°F. The edges should be set and the center should still jiggle slightly.
Turn off oven, crack the door, and let the cheesecake sit inside 30 minutes.
Move to a rack and cool to room temperature, then chill at least 6 hours, or overnight, for clean slices and fewer cracks.

This one feels playful, like a mix of cookie and cheesecake in every bite. It is a hit with kids and adults.

Crust ingredients

1 ½ cups crushed sugar free chocolate chip cookies
or
1 ¼ cups almond flour + ¼ cup sugar free chocolate chips
3 tablespoons melted butter
2 tablespoons granular sugar substitute

Filling ingredients

16 ounces cream cheese, softened
½ cup granular sugar substitute
2 large eggs
½ cup sour cream or heavy cream
1 teaspoon vanilla extract
⅓ cup sugar free chocolate chips

Directions

Heat oven to 325°F. Grease an 8 or 9 inch springform pan.
Mix cookie crumbs or almond flour mixture, butter, and sweetener until evenly moistened.
Press into the bottom of the pan. Bake 8 to 10 minutes, then cool slightly.
Beat cream cheese and sweetener until smooth.
Add eggs one at a time on low speed. Stir in sour cream and vanilla.
Fold in chocolate chips. Pour over the crust and smooth the top.
Bake 35 to 45 minutes at 325°F. The edges should be set and the center should still be a bit wobbly.
Turn off the oven, crack the door, and let the cheesecake rest for 20 minutes.
Cool on a rack, then chill at least 4 hours before slicing.

Pumpkin Butterscotch Gingerbread Trifle Without Sugar

This trifle layers spiced gingerbread cubes, pumpkin mousse, and a light butterscotch cream. It tastes like Thanksgiving in a glass dish.

Gingerbread cake ingredients

1 ½ cups almond flour or whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon salt
½ cup granular sugar substitute
¼ cup melted butter or coconut oil
2 large eggs
½ cup unsweetened almond milk or milk
2 tablespoons molasses or sugar free syrup (optional for flavor)

Pumpkin layer ingredients

1 can (15 ounces) pumpkin puree
½ cup sugar substitute
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin pie spice
1 ½ cups whipped cream or sugar free whipped topping

Butterscotch cream ingredients

1 ½ cups heavy cream
⅓ to ½ cup brown style sugar free sweetener
1 teaspoon butter extract or caramel extract
Pinch of salt

Directions

Heat oven to 350°F. Grease an 8 inch square pan.
For the gingerbread, whisk dry ingredients in one bowl. Whisk wet ingredients and sweetener in another. Combine and pour into the pan. Bake 20 to 25 minutes, then cool fully. Cut into 1 inch cubes.
For the pumpkin layer, mix pumpkin, sweetener, vanilla, and spice. Fold in whipped cream gently until thick and fluffy. Chill.
For the butterscotch cream, whip cream with brown style sweetener, butter extract, and salt until soft peaks form.
To assemble, place a layer of gingerbread cubes in the bottom of a trifle bowl. Add half the pumpkin mixture, then a layer of butterscotch cream.
Repeat layers, ending with butterscotch cream on top.
Cover and chill at least 4 hours, or overnight, so flavors blend and the cake softens.

Honey Gingerbread Trifle With Less Sugar

This version keeps a touch of real honey for flavor, then leans on sugar substitutes to keep the total sugar lower.

Gingerbread sponge ingredients

1 cup flour or almond flour blend
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon salt
3 tablespoons honey
⅓ cup granular sugar substitute
¼ cup oil or melted butter
1 egg
½ cup milk or almond milk

Cream layer ingredients

1 cup plain Greek yogurt
1 cup whipped cream or sugar free whipped topping
¼ cup powdered sugar substitute
1 teaspoon vanilla extract

Directions

Heat oven to 350°F. Grease an 8 inch square pan.
For the sponge, whisk dry ingredients in a bowl. In another bowl, mix honey, sweetener, oil, egg, and milk.
Combine wet and dry, then pour into the pan. Bake 18 to 22 minutes. Cool fully on a rack.
Once cool, cut the cake into small cubes.
For the cream, fold yogurt, whipped cream, sweetener, and vanilla together until smooth and fluffy.
Layer gingerbread cubes and cream in a glass bowl or individual cups.
Chill at least 2 hours so the cake absorbs some of the cream.

Pumpkin Tiramisu Without Added Sugar

Pumpkin tiramisu feels like a cross between classic tiramisu and pumpkin pie, all without added sugar.

Ingredients

1 package sugar free ladyfingers or thin sugar free sponge slices
1 cup strong coffee or espresso, cooled
2 tablespoons sugar substitute, divided
8 ounces mascarpone or cream cheese, softened
1 cup heavy cream
¾ cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
Unsweetened cocoa powder for dusting

Directions

Stir 1 tablespoon sweetener into the cooled coffee.
In a bowl, beat mascarpone or cream cheese until smooth.
Add pumpkin, remaining sweetener, vanilla, and pumpkin spice. Mix until creamy.
In a separate bowl, whip cream to soft peaks. Fold into the pumpkin mixture.
Quickly dip ladyfingers in the coffee, turning just once so they do not fall apart.
Lay a layer of soaked ladyfingers in a 9 inch square dish. Spread half of the pumpkin cream over them.
Add a second layer of dipped ladyfingers and top with the rest of the cream.
Cover and chill at least 6 hours, or overnight, for the best texture.
Dust with cocoa powder right before serving.

Pumpkin Cheesecake Pie (Sugar Free)

This dessert gives you pumpkin pie and cheesecake in one slice, with a sugar free crust and warm spices.

Crust ingredients

1 ½ cups almond flour or low carb cookie crumbs
3 tablespoons melted butter
2 tablespoons sugar substitute
Pinch of salt

Filling ingredients

8 ounces cream cheese, softened
½ cup sugar substitute
2 large eggs
1 can (15 ounces) pumpkin puree
½ cup heavy cream or half and half
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
1 teaspoon vanilla extract

Directions

Heat oven to 350°F. Grease a 9 inch pie plate.
Stir crust ingredients until the mixture clumps. Press into the plate and up the sides. Bake 8 to 10 minutes, then cool slightly.
Beat cream cheese and sweetener until smooth. Add eggs one at a time.
Mix in pumpkin, cream, spices, and vanilla until blended. The filling will be pourable.
Pour into the crust. Bake 40 to 50 minutes. The edges should be set and the center should have a soft wobble.
Cool on a rack, then chill at least 4 hours until firm enough to slice.

Pumpkin Cheesecake Bars Without Sugar

Pumpkin cheesecake bars are perfect when you need dessert for a big group. They slice easily, travel well, and fit on a crowded dessert table.

Crust ingredients

1 ½ cups almond flour
3 tablespoons melted butter
3 tablespoons sugar substitute
Pinch of salt

Filling ingredients

16 ounces cream cheese, softened
⅔ cup sugar substitute
3 large eggs
1 can (15 ounces) pumpkin puree
½ cup sour cream
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
1 teaspoon vanilla extract

Directions

Heat oven to 325°F. Line a 9 by 13 inch pan with parchment and grease lightly.
Mix crust ingredients and press into the bottom of the pan. Bake 10 minutes, then cool slightly.
Beat cream cheese and sweetener until smooth. Add eggs one at a time.
Beat in pumpkin, sour cream, spices, and vanilla until creamy. Do not overmix.
Pour over the crust and smooth the top.
Bake 35 to 45 minutes at 325°F, until the edges are set and the center gently jiggles.
Cool to room temperature, then chill several hours.
For clean cuts, use a sharp knife, wipe between slices, and cut into bars right before serving.

Pumpkin Cheesecake (Classic Sugar Free Version)

This is your full size round pumpkin cheesecake, rich, creamy, and warm with spices, but sugar free.

Crust ingredients

1 ½ cups almond flour or ground oats
3 tablespoons melted butter
2 to 3 tablespoons sugar substitute
Pinch of salt

Filling ingredients

24 ounces cream cheese, softened
¾ cup sugar substitute
1 can (15 ounces) pumpkin puree
4 large eggs, room temperature
½ cup sour cream
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
1 teaspoon vanilla extract

Directions

Heat oven to 325°F. Grease a 9 inch springform pan and line the bottom with parchment.
Mix crust ingredients and press into the pan. Bake 8 to 10 minutes, then cool slightly.
Beat cream cheese and sweetener until smooth.
Add pumpkin and sour cream. Mix just until blended.
Add eggs one at a time on low speed. Stir in spices and vanilla.
Wrap the pan in foil and place it in a larger roasting pan. Pour in hot water halfway up the sides.
Bake 60 to 75 minutes. The edges should be set and the center should still move a little when you shake the pan.
Turn off the oven, crack the door, and let the cheesecake sit inside 30 minutes.
Move to a rack and cool completely, then chill overnight for the best flavor and no cracks.

Pumpkin Ice Cream Pie Without Sugar

This pie is cold, creamy, and easy to make ahead. It is perfect if your oven is already full of turkey and sides.

Crust ingredients

1 ½ cups almond flour or crushed sugar free cookies
3 tablespoons melted butter
2 tablespoons sugar substitute

Filling ingredients

1 ½ quarts sugar free vanilla ice cream, softened
1 cup pumpkin puree
⅓ to ½ cup sugar substitute
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract

Topping options

Sugar free whipped cream
Chopped pecans or walnuts

Directions

Mix crust ingredients and press into a 9 inch pie plate. Freeze while you make the filling.
In a large bowl, stir softened ice cream with pumpkin, sweetener, spice, and vanilla until smooth and even.
Spoon into the frozen crust and smooth the top.
Cover and freeze at least 6 hours, or overnight, until firm.
Before serving, let the pie sit at room temperature 10 to 15 minutes to soften slightly.
Top with whipped cream and nuts. Slice with a sharp knife dipped in warm water.

Banana Pudding Tart Without Added Sugar

This tart keeps all the comfort of banana pudding, just with a sugar free vanilla base. The only natural sugar comes from the fruit.

Crust ingredients

1 ½ cups almond flour or crushed sugar free vanilla cookies
3 tablespoons melted butter
2 tablespoons sugar substitute

Pudding ingredients

2 cups unsweetened milk or almond milk
⅓ cup sugar substitute
3 tablespoons cornstarch
Pinch of salt
3 egg yolks
1 teaspoon vanilla extract

For assembling

2 to 3 ripe bananas, sliced
Sugar free whipped cream (optional)

Directions

Mix crust ingredients and press into a 9 inch tart pan. Bake at 350°F for 8 to 10 minutes, then cool fully.
For the pudding, whisk sweetener, cornstarch, and salt in a saucepan. Slowly whisk in milk until smooth.
Cook over medium heat, stirring often, until thick and bubbling.
Beat egg yolks in a bowl. Slowly whisk in a little hot mixture, then pour the egg mix back into the pan.
Cook 1 to 2 minutes on low, stirring, until thick and glossy. Remove from heat and stir in vanilla.
Pour pudding into a bowl, press plastic wrap directly on the surface, and cool to room temperature, then chill.
To build the tart, arrange banana slices over the cooled crust. Pour the cold pudding over the bananas and smooth the top.
Chill at least 3 hours. Top with whipped cream before serving if you like.

Pumpkin Patch Pudding (Kid Friendly and Sugar Free)

This dessert is fun for kids to help with and looks cute on the table.

Ingredients

3 cups prepared sugar free chocolate or vanilla pudding
1 to 1 ½ cups crushed sugar free chocolate cookies or chopped nuts
Small sugar free pumpkin candies, fondant pumpkins, or mini strawberries dipped in orange tinted yogurt for “pumpkins”
A few sprigs of mint for “vines” (optional)

Directions

Spoon pudding into a shallow dish or individual clear cups.
Sprinkle crushed cookies or nuts on top to look like dirt.
Let kids place little pumpkins across the “field.”
Add tiny mint leaves or sprigs to look like vines.
Chill until serving time. No baking needed, and the whole activity feels like a mini art project.

Vegan Pecan Pie (No Sugar Added)

This vegan pecan pie has a custard like texture, deep maple flavor, and no added sugar beyond a little flavoring extract if you use it.

Crust ingredients

1 ½ cups oat flour or almond flour
3 tablespoons coconut oil, melted
2 tablespoons sugar free sweetener
Pinch of salt

Filling ingredients

1 ¼ cups full fat coconut milk or other rich plant milk
½ cup sugar substitute
1 teaspoon maple extract
2 tablespoons ground flax or chia seeds
1 cup chopped pecans
½ cup pecan halves for the top
½ teaspoon vanilla extract
Pinch of salt

Directions

Heat oven to 350°F. Mix crust ingredients and press into a 9 inch pie plate. Par bake 8 to 10 minutes.
In a saucepan, whisk coconut milk, sweetener, maple extract, flax or chia, vanilla, and salt.
Cook over medium heat, stirring, until the mixture thickens and lightly coats a spoon.
Remove from heat and stir in chopped pecans. Let sit 5 minutes to thicken more.
Pour into the warm crust and smooth the top. Arrange pecan halves over the surface.
Bake 25 to 30 minutes until the edges look set and the center is slightly puffed.
Cool to room temperature, then chill several hours so the filling firms up.

Maple Syrup Pie Revisited as a Creamy Sugar Free Tart

This tart is a lighter spin on maple pie, with a thinner shell and a soft, silky filling. A small amount of real maple pairs with sugar substitutes to keep sugar lower while the flavor stays full.

Crust ingredients

1 ¼ cups almond flour
¼ cup coconut flour or oat flour
3 tablespoons melted butter
2 tablespoons sugar substitute
Pinch of salt

Filling ingredients

3 large egg yolks
¼ cup real maple syrup
½ cup sugar substitute
1 ¼ cups cream or half and half
1 teaspoon vanilla extract
Pinch of salt

Directions

Heat oven to 350°F. Grease a 9 inch shallow tart pan.
Mix crust ingredients until they clump. Press into the pan in a thin, even layer. Bake 8 to 10 minutes and cool slightly.
Whisk egg yolks, maple syrup, sweetener, cream, vanilla, and salt until smooth.
Pour filling into the warm crust.
Bake 20 to 25 minutes, until the edges are set and the center still trembles a bit.
Cool on a rack, then chill several hours. The tart will slice into neat, creamy wedges.

Snickerdoodle Cheesecake Without Sugar

Snickerdoodle cheesecake tastes like a plate of cinnamon sugar cookies wrapped inside a creamy cheesecake.

Crust ingredients

1 ½ cups almond flour
3 tablespoons melted butter
3 tablespoons sugar substitute
1 teaspoon cinnamon
Pinch of salt

Filling ingredients

24 ounces cream cheese, softened
¾ cup sugar substitute
3 large eggs
½ cup sour cream
1 teaspoon vanilla extract
1 ½ teaspoons cinnamon

Cinnamon topping

1 tablespoon sugar substitute
½ teaspoon cinnamon

Directions

Heat oven to 325°F. Grease a 9 inch springform pan.
Mix crust ingredients and press into the bottom. Bake 8 to 10 minutes, then cool slightly.
Beat cream cheese and sweetener until smooth.
Add eggs one at a time, then sour cream, vanilla, and cinnamon. Mix on low until just combined.
Pour filling over the crust. Stir topping ingredients together and sprinkle over the surface. Swirl lightly with a knife if you like.
Bake 55 to 65 minutes, until the edges are set and the center jiggles gently.
Cool completely, then chill overnight for the best flavor and texture.

Mocha Cheesecake (Sugar Free Chocolate Coffee Dessert)

Mocha cheesecake is rich and deep, with cocoa and espresso giving a bold taste that covers any sweetener aftertaste.

Crust ingredients

1 ½ cups ground nuts or sugar free chocolate cookie crumbs
3 tablespoons melted butter
2 tablespoons sugar substitute

Filling ingredients

24 ounces cream cheese, softened
¾ cup sugar substitute
⅓ cup unsweetened cocoa powder
2 teaspoons instant espresso powder
3 large eggs
½ cup sour cream or heavy cream
1 teaspoon vanilla extract

Directions

Heat oven to 325°F. Grease a 9 inch springform pan.
Mix crust ingredients and press into the bottom of the pan. Bake 8 to 10 minutes, then cool a bit.
Beat cream cheese and sweetener until smooth.
Whisk cocoa and espresso powder together. Add to the cream cheese and mix until there are no dry spots.
Add eggs one at a time, then sour cream and vanilla. Mix gently on low.
Bake 55 to 70 minutes at 325°F. The edges should be firm and the center still soft.
Cool slowly, then chill several hours. The espresso powder gives strong flavor without adding extra liquid, so the texture stays dense and creamy.

Cranberry Amaretto Bread Pudding Without Sugar

Bread pudding is one of those desserts that feels like a warm blanket. This version keeps the almond flavor and cranberries, just with a sugar free custard.

Ingredients

6 cups cubed sugar free bread or low sugar brioche style bread
1 cup fresh or frozen cranberries
3 large eggs
1 ¾ cups milk or unsweetened almond milk
½ cup sugar substitute
1 teaspoon almond extract or sugar free amaretto flavoring
1 teaspoon vanilla extract
½ teaspoon cinnamon
Pinch of salt

Directions

Heat oven to 350°F. Grease an 8 by 8 inch baking dish.
Spread bread cubes and cranberries in the dish.
In a bowl, whisk eggs, milk, sweetener, almond extract, vanilla, cinnamon, and salt.
Pour custard over the bread. Gently press the bread down so it soaks.
Let the mix sit 20 to 30 minutes so the bread absorbs most of the liquid.
Bake 35 to 45 minutes, until the custard is set but still soft in the center.
Cool slightly before serving. The texture should be moist and spoonable, not dry.

Apple Bread Pudding With No Added Sugar

This apple bread pudding is cozy and gently sweet, with no sugar beyond the apples and your sweetener of choice.

Ingredients

6 cups cubed sugar free bread
2 medium apples, peeled and thinly sliced
3 large eggs
1 ¾ cups milk or unsweetened almond milk
½ cup sugar substitute
1 teaspoon vanilla extract
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
Pinch of salt

Optional sugar free sauce

½ cup cream
2 tablespoons butter
2 to 3 tablespoons sugar substitute
½ teaspoon vanilla extract

Directions

Heat oven to 350°F. Grease an 8 by 8 inch dish.
Spread half the bread cubes in the dish, then layer apples over. Top with the rest of the bread.
In a bowl, whisk eggs, milk, sweetener, vanilla, cinnamon, nutmeg, and salt.
Pour custard over the bread and apples. Press down lightly so everything gets wet.
Let it sit 20 to 30 minutes to soak.
Bake 40 to 50 minutes, until the top is golden and the custard is set in the center.
For a quick sauce, simmer cream, butter, and sweetener in a small pan until slightly thickened. Remove from heat and stir in vanilla.
Serve warm bread pudding with a spoonful of the warm sauce over the top.

Sugar Free Cakes, Bars, and Crowd Pleasers for Your Thanksgiving Table

Sometimes it helps to have desserts that slice easily, pass well around the table, and stay tasty at room temperature. These sugar free cakes and bars do all of that, and they still feel festive enough to sit beside the pies. Most of them use pantry ingredients, simple steps, and no fancy tools, so you can bake even if your kitchen is already busy with stuffing and sides.

Use these as written or treat them like a framework. Swap nuts, spices, or sweeteners to match what your family likes best.

Turkey Cake (Fun Sugar Free Thanksgiving Centerpiece)

A turkey cake is part dessert, part table decoration. You bake a simple sugar free cake, then decorate it to look like a turkey with frosting, fruit, and nuts. No piping bags or special tools, just a knife, spoon, and your hands.

Basic cake ingredients

Use your favorite sugar free vanilla or chocolate cake base. For a simple version:

1 ½ cups flour or almond flour blend
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar substitute
½ cup oil or melted butter
2 large eggs
¾ cup milk or unsweetened almond milk
2 teaspoons vanilla extract
2 tablespoons cocoa powder (optional, for chocolate cake)

Bake as:

Two 8 inch round cakes, or
One 9 by 13 inch sheet cake

Sugar free frosting and decorations

8 ounces cream cheese, softened
4 tablespoons butter, softened
½ to ¾ cup powdered sugar free sweetener
1 teaspoon vanilla extract
Cocoa powder for brown frosting, if desired
Sliced almonds, pecans, or walnuts
Berries, apple slices, orange slices, or sugar free chocolate chips for eyes and feathers

Baking the cake

Heat oven to 350°F. Grease pans and line with parchment if you have it.
Whisk flour, baking powder, baking soda, salt, and cocoa (if using).
In another bowl, whisk sweetener, oil or butter, eggs, milk, and vanilla.
Stir dry ingredients into wet until just smooth.
Pour into pan(s). Bake 20 to 30 minutes, depending on size, until a toothpick comes out clean.
Cool completely on a rack before decorating.

Simple frosting

Beat cream cheese and butter until smooth.
Add powdered sweetener and vanilla. Beat until fluffy.
For brown “turkey body” frosting, blend in a spoonful of cocoa powder at a time.

How to shape and decorate the turkey

If using round cakes:

Place one round on a plate as the turkey “body.”
Cut the second round into wedges to use as feathers.
Frost the full round with brown frosting.
Arrange wedges around the top half of the body like a fan of tail feathers. Frost them in lighter or darker shades, or leave some without cocoa.

If using a sheet cake:

Leave the cake in the pan or turn it onto a board.
Frost the full surface.
Use frosting to draw a large oval body and small circle head. Fill in the rest with “feathers.”

Decorating tips with no special tools:

Use sliced almonds or pecans in rows to mimic tail feathers.
Use two sugar free chocolate chips or berries for eyes.
Add a small triangle of apple peel or nut for a beak.
Thin strips of red apple peel or strawberry can be the wattle under the beak.

Keep the design playful, not perfect. Kids love helping place the “feathers,” and you still end up with a dessert that tastes like a classic cake.

Cranberry Bog Bars Without Sugar

These cranberry bars have a tender shortbread or nut crust and a bright, jammy cranberry layer on top. They slice neatly, travel well, and bring that tart cranberry pop to the dessert table without sugar.

Crust ingredients

1 ½ cups almond flour or regular flour
¼ cup finely chopped pecans or walnuts (optional but tasty)
⅓ cup sugar substitute
½ teaspoon salt
8 tablespoons cold butter, diced

Cranberry topping ingredients

3 cups fresh or frozen cranberries
½ to ¾ cup sugar substitute, to taste
½ cup water
1 tablespoon orange juice or lemon juice
1 tablespoon orange zest (optional)
1 to 2 tablespoons cornstarch or arrowroot, mixed with 2 tablespoons water

Directions

Heat oven to 350°F. Line an 8 or 9 inch square pan with parchment.
For the crust, stir flour, nuts, sweetener, and salt. Cut in the cold butter with a fork until the mix looks like coarse crumbs that hold when pressed.
Press crust firmly into the pan in an even layer.
Pre bake the crust for 12 to 15 minutes, until lightly golden at the edges. Set aside.

Make the cranberry layer:

In a saucepan, combine cranberries, sweetener, water, juice, and zest.
Simmer over medium heat until berries pop and soften, about 8 to 10 minutes.
Stir in the starch mixture and cook 1 to 2 minutes, until thick and glossy. Taste and adjust sweetness.
Pour hot cranberry mix over the warm crust and spread evenly.

Final bake:

Return the pan to the oven and bake 10 to 15 minutes, just until the topping bubbles gently at the edges.
Cool completely at room temperature, then chill for cleaner cuts.
Lift out with parchment and cut into bars. The crust should hold and the top should be soft but not runny.

Easy Apple Pie Bars With Sugar Free Glaze

Apple pie bars give you all the flavor of pie without rolling and crimping crusts. You get a sugar free crust base, a spiced apple layer, a simple crumb topping, and a light glaze on top after cooling.

Crust and crumb ingredients

1 ¾ cups flour or almond flour blend
½ cup rolled oats (optional, skip if needed)
½ cup sugar substitute
½ teaspoon baking powder
½ teaspoon salt
10 tablespoons cold butter, diced
1 teaspoon vanilla extract

Apple filling ingredients

4 cups thinly sliced apples
2 to 3 tablespoons sugar substitute
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch or arrowroot

Sugar free glaze

½ cup powdered sugar substitute
1 to 2 tablespoons milk or cream
½ teaspoon vanilla extract

Directions

Heat oven to 350°F. Line a 9 by 13 inch pan with parchment.
For crust and crumbs, stir flour, oats, sweetener, baking powder, and salt.
Cut in cold butter until mixture forms clumps. Stir in vanilla.
Press about two thirds of this mixture into the pan as a firm base. Save the rest for the topping.

Prepare apple layer:

In a bowl, toss apples with sweetener, cinnamon, nutmeg, lemon juice, and cornstarch.
Spread apples evenly over the crust.

Add crumb topping and bake:

Sprinkle remaining crumb mixture over apples, leaving some fruit peeking through.
Bake 35 to 45 minutes, until the top is golden and apples bubble at the edges.
Cool completely in the pan so the filling firms up.

Glaze:

Whisk powdered sweetener, milk, and vanilla until smooth and pourable.
Once bars are cool, drizzle glaze in thin lines across the surface.
Let glaze set for 15 to 20 minutes, then cut into squares.

White Chocolate Cranberry Blondies (Sugar Free)

These blondies are rich, chewy, and full of sugar free white chocolate chips and tart cranberries. You can use almond flour for a lower carb version or regular flour for a more classic bar.

Ingredients

1 ½ cups almond flour or all purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup melted butter or coconut oil, slightly cooled
½ to ⅔ cup sugar substitute
1 large egg
1 egg yolk
2 teaspoons vanilla extract
½ cup sugar free white chocolate chips
½ cup fresh or dried unsweetened cranberries

Directions

Heat oven to 350°F. Grease and line an 8 inch square pan with parchment.
In a bowl, whisk melted butter and sweetener until combined.
Whisk in egg, yolk, and vanilla until the mixture looks smooth and glossy.
Sprinkle flour, baking powder, and salt over the wet mixture. Stir with a spatula just until no dry streaks remain.
Fold in white chocolate chips and cranberries by hand.
Spread thick batter into the pan, smoothing the top with the back of a spoon.
Bake 20 to 25 minutes, until the edges are golden and the center looks set but still soft. A toothpick should come out with moist crumbs, not wet batter.
Cool completely in the pan before lifting out and slicing. Blondies finish setting as they cool, which keeps them chewy.

Cranberry Bog Bars (Second Variation if Needed)

This version of cranberry bars feels a little fancier. It adds orange zest, chopped nuts on top, and a light cheesecake swirl, but it is still sugar free and uses the same basic crust idea as the first version.

Crust ingredients

1 ½ cups almond flour or flour
⅓ cup sugar substitute
½ teaspoon salt
8 tablespoons cold butter, diced

Cranberry layer

2 ½ cups cranberries
½ to ¾ cup sugar substitute
½ cup orange juice
1 tablespoon orange zest
1 tablespoon cornstarch or arrowroot

Cheesecake swirl

4 ounces cream cheese, softened
2 tablespoons powdered sugar free sweetener
1 egg yolk
½ teaspoon vanilla extract

Topping

⅓ cup chopped pecans or walnuts

Directions

Heat oven to 350°F. Line an 8 inch square pan with parchment.
For the crust, mix almond flour, sweetener, and salt. Cut in butter until crumbly.
Press into the pan and bake 10 to 12 minutes to set.

Cranberry mix:

In a saucepan, combine cranberries, sweetener, orange juice, zest, and starch.
Cook until berries pop and mixture thickens. Cool slightly.

Cheesecake swirl:

Beat cream cheese, powdered sweetener, yolk, and vanilla until smooth.

Assemble and bake:

Spread warm cranberry mixture over the hot crust.
Spoon small dollops of cheesecake mixture on top and drag a knife gently to swirl.
Sprinkle nuts across the surface.
Bake 15 to 20 minutes, until edges bubble and cheesecake spots look set.
Cool, then chill before cutting. This version has a creamier top and a stronger orange note than the first cranberry bar.

Red Velvet Pound Cake Without Added Sugar

Red velvet pound cake is dense, buttery, and has a mild cocoa flavor. This sugar free version bakes well in a loaf or Bundt pan and holds its shape on a platter.

Food coloring is optional, so you can keep it more natural if you like.

Ingredients

1 cup softened butter
1 cup sugar substitute (granular, baking blend)
4 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons unsweetened cocoa powder
2 cups flour or almond flour blend
½ teaspoon baking powder
½ teaspoon salt
½ cup sour cream or Greek yogurt
Red food coloring, if desired

Directions

Heat oven to 325°F. Grease and flour a loaf pan or Bundt pan very well.
In a large bowl, cream butter and sweetener until light and fluffy. This step helps the cake rise.
Beat in eggs one at a time, mixing well after each. Scrape the bowl as needed.
Mix in vanilla and cocoa. Add food coloring if using, a few drops at a time.
In another bowl, whisk flour, baking powder, and salt.
Add dry ingredients to the butter mixture in two parts, alternating with sour cream. Start and end with dry ingredients.
Spread thick batter evenly in the prepared pan.
Bake 55 to 70 minutes, depending on pan size. A toothpick in the center should come out clean or with a few moist crumbs.
Cool 15 minutes in the pan, then turn out onto a rack to cool fully before slicing.

You can serve this plain, with a dusting of powdered sweetener, or with a light sugar free cream cheese drizzle.

Cranberry Almond Pound Cake (Sugar Free)

This pound cake looks festive with red cranberry flecks and almond flavor in every bite. Tossing cranberries in a bit of flour helps them stay suspended instead of sinking.

Ingredients

1 cup softened butter
1 cup sugar substitute
4 large eggs
1 teaspoon vanilla extract
1 ½ teaspoons almond extract
2 cups flour or almond flour blend
½ teaspoon baking powder
½ teaspoon salt
½ cup sour cream or Greek yogurt
1 cup fresh or frozen cranberries, chopped
1 tablespoon flour for tossing cranberries
½ cup sliced or chopped almonds (optional)

Directions

Heat oven to 325°F. Grease a loaf or Bundt pan and dust lightly with flour.
Cream butter and sweetener until pale and fluffy.
Beat in eggs one at a time. Add vanilla and almond extract.
In a separate bowl, whisk flour, baking powder, and salt.
Add dry ingredients to the butter mix, alternating with sour cream. Do not overmix.
Toss chopped cranberries with 1 tablespoon flour. This helps keep them from sinking.
Fold cranberries and almonds gently into the batter.
Spoon batter into the pan and smooth the top.
Bake 55 to 70 minutes, until a toothpick comes out clean.
Cool in the pan for 15 minutes, then turn out to cool completely before cutting. The crumb will slice much cleaner once fully cool.

Cranberry Orange Pound Cake Without Sugar

This version adds orange juice and zest for a bright citrus twist. Since juice adds moisture, the balance of liquid and flour matters so the cake still bakes through.

Ingredients

1 cup softened butter
1 cup sugar substitute
4 large eggs
1 teaspoon vanilla extract
1 tablespoon orange zest
¼ cup fresh orange juice
1 ¾ cups flour or almond flour blend
½ teaspoon baking powder
½ teaspoon salt
⅓ cup sour cream or Greek yogurt
1 cup cranberries, chopped

Directions

Heat oven to 325°F. Grease and flour a loaf or Bundt pan.
Cream butter and sweetener until fluffy.
Beat in eggs one by one. Add vanilla and orange zest.
In a small bowl, stir orange juice and sour cream together.
Whisk flour, baking powder, and salt in another bowl.
Add dry ingredients to the butter mixture in two parts, alternating with the orange juice and sour cream mix. Batter should be thick, not runny.
Fold in chopped cranberries.
Spread batter into the pan and smooth.
Bake 55 to 70 minutes, checking early. If the top browns too fast, tent loosely with foil.
A toothpick should come out clean. Cool 15 minutes in the pan, then cool fully on a rack.

If you want extra orange flavor, drizzle with a simple glaze made from powdered sweetener and a spoonful of orange juice once the cake is cool.

Maple Walnut Cake With No Added Sugar

This snack cake tastes like a cozy breakfast in dessert form. It uses a small amount of real maple syrup for flavor, plus sugar free sweetener to keep total sugar low. Toasting the walnuts first makes a big difference.

Ingredients

1 cup chopped walnuts
1 ½ cups flour or almond flour blend
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar substitute
¼ cup real maple syrup or 1 to 2 teaspoons maple extract
½ cup oil or melted butter
2 large eggs
¾ cup milk or unsweetened almond milk
1 teaspoon vanilla extract

Directions

Heat oven to 350°F. Spread walnuts on a baking sheet and toast 5 to 8 minutes, until fragrant. Cool and set aside.
Grease an 8 or 9 inch square pan and line with parchment.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, whisk sweetener, maple syrup or extract, oil, eggs, milk, and vanilla until smooth.
Stir dry ingredients into wet until just combined. Fold in toasted walnuts.
Spread batter evenly in the pan.
Bake 25 to 35 minutes, until the top is golden and a toothpick in the center comes out clean.
Cool completely before cutting so the crumb holds together. This cake is great plain or with a spoon of sugar free whipped cream.

Ginger Walnut Tube Cake (Sugar Free Bundt)

This Bundt style cake is full of warm ginger and crunchy walnuts. It is not too sweet, so it pairs well with coffee or tea. A simple sugar free glaze adds a soft shine.

Cake ingredients

1 cup chopped walnuts
2 ¼ cups flour or almond flour blend
2 teaspoons ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar substitute
1 cup oil or softened butter
3 large eggs
1 cup milk or unsweetened almond milk
2 teaspoons vanilla extract

Glaze ingredients (optional)

½ cup powdered sugar substitute
1 to 2 tablespoons milk or cream
½ teaspoon vanilla or a few drops ginger extract

Directions

Heat oven to 325°F. Grease your tube or Bundt pan very well, getting into every curve. Lightly dust with flour and tap out extra.
Toast walnuts in a dry skillet for a few minutes until fragrant. Cool.
In a bowl, whisk flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt.
In another large bowl, beat sugar substitute with oil or butter until well blended.
Add eggs one at a time, then vanilla.
Stir in dry ingredients and milk in turns, starting and ending with dry ingredients.
Fold in walnuts. Batter should be thick but pourable.
Spoon into the pan and smooth the top.
Bake 55 to 70 minutes, until a toothpick comes out clean from the center.
Let the cake cool in the pan for 15 to 20 minutes. Run a thin knife around edges if needed, then flip onto a rack and lift off the pan. Cool fully.

For glaze:

Stir powdered sweetener, milk, and vanilla until smooth.
Drizzle over the cool cake so it runs down the sides.

Apple Stack Cake Without Sugar

Apple stack cake is an old style dessert with thin cake layers and cooked apple filling between each one. The magic happens as it rests, because the apples soak into the layers and turn everything tender.

Cake layers

2 ½ cups flour or part flour, part almond flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ cup sugar substitute
½ cup softened butter or coconut oil
2 large eggs
½ cup buttermilk or milk with 1 teaspoon vinegar
1 teaspoon vanilla extract

Apple filling

4 cups finely chopped apples or unsweetened applesauce
¼ to ½ cup sugar substitute
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
¼ cup water or apple juice

Directions

Heat oven to 350°F. Grease and line two 8 inch round pans, or plan to bake in batches.

Make the filling:

Combine apples, sweetener, spices, and water in a pan.
Cook over medium heat until apples are soft and thick, not watery. Cool slightly.

Make cake batter:

Whisk flour, baking powder, baking soda, salt, and cinnamon.
Cream butter and sweetener until fluffy.
Beat in eggs one at a time, then vanilla.
Add dry ingredients and buttermilk in turns, starting and ending with dry.

Bake thin layers:

Spread a thin layer of batter (about ½ to ¾ inch thick) in each pan. You will likely bake several rounds.
Bake 10 to 15 minutes, until the top springs back and edges are lightly golden.
Cool layers on racks. Repeat until batter is used.

Assemble:

Place one cake layer on a plate. Spread a generous layer of apple filling over it.
Repeat with remaining layers, finishing with apples on top.
Cover the cake and chill several hours, or overnight. The layers soften and the flavors blend.
Slice with a sharp knife. The cake should be moist, almost like a soft cookie sandwiched with apple butter.

Pumpkin Roll With Sugar Free Cream Cheese Filling

This pumpkin roll looks impressive but uses simple steps. The trick is rolling the warm cake in a towel first so it “learns” the shape and does not crack later.

Pumpkin sponge cake

¾ cup flour or almond flour blend
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
3 large eggs
½ cup sugar substitute
⅔ cup pumpkin puree
1 teaspoon vanilla extract

Sugar free cream cheese filling

8 ounces cream cheese, softened
4 tablespoons softened butter
½ to ¾ cup powdered sugar free sweetener
1 teaspoon vanilla extract

Directions

Heat oven to 350°F. Line a 10 by 15 inch jelly roll pan with parchment and lightly grease the paper.
Whisk flour, baking powder, baking soda, spices, and salt.
In another bowl, beat eggs and sweetener until thick and pale.
Stir in pumpkin and vanilla.
Fold dry ingredients into the pumpkin mixture until just combined.
Spread batter evenly in the pan, reaching all corners.
Bake 12 to 15 minutes, until the top springs back when touched.

Roll while warm:

Lay a clean kitchen towel on the counter and dust lightly with powdered sweetener.
Loosen cake edges and turn the hot cake onto the towel. Peel off parchment.
Starting at a short side, roll the warm cake and towel together into a log.
Let cool completely, seam side down.

Make filling:

Beat cream cheese and butter until smooth.
Add powdered sweetener and vanilla. Beat until fluffy.

Fill and reroll:

Carefully unroll the cooled cake.
Spread filling evenly over the surface, leaving a small border at the edges.
Re roll the cake, this time without the towel.
Wrap in plastic wrap and chill at least 2 hours.
Slice with a sharp knife for neat spirals.

Chocolate Ganache Pumpkin Tart Without Sugar

This tart layers a crisp sugar free crust, silky pumpkin filling, and a shiny dark chocolate ganache on top. It feels fancy but uses basic ingredients and simple steps.

Crust

1 ½ cups almond flour or ground nuts
3 tablespoons cocoa powder
3 tablespoons sugar substitute
4 tablespoons melted butter
Pinch of salt

Pumpkin layer

1 cup pumpkin puree
¼ to ⅓ cup sugar substitute
½ cup cream or coconut milk
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon ginger
Pinch of nutmeg and salt

Sugar free chocolate ganache

¾ cup sugar free dark chocolate chips
½ cup heavy cream or coconut cream

Directions

Heat oven to 350°F. Grease a 9 inch tart pan with removable bottom.
Stir crust ingredients until they clump. Press into the pan and up the sides.
Bake 8 to 10 minutes, then cool slightly.

Pumpkin layer:

Whisk pumpkin, sweetener, cream, egg, vanilla, and spices until smooth.
Pour into the warm crust.
Bake 20 to 25 minutes, until the edges are set and the center just barely wobbles.
Cool to room temperature.

Ganache:

Warm cream until steaming but not boiling.
Pour over chocolate chips in a bowl. Let sit 2 to 3 minutes, then stir until glossy.
Pour ganache over the cooled pumpkin layer and tilt the tart gently to cover the surface.
Chill at least 3 hours so ganache sets.
Slice with a warm knife (dip in hot water and wipe dry) for clean edges.

Chocolate Potato Cake (Old Fashioned Sugar Free Twist)

Chocolate potato cake uses mashed potatoes to keep the crumb moist and tender. No one tastes the potato, but you get a rich, old fashioned texture without sugar.

Ingredients

1 cup mashed potatoes, smooth and plain (no butter or milk)
½ cup oil or melted butter
1 cup sugar substitute
2 large eggs
1 teaspoon vanilla extract
1 ½ cups flour or almond flour blend
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup milk or unsweetened almond milk

Directions

Heat oven to 350°F. Grease a 9 inch round or square pan and line with parchment.
In a bowl, beat mashed potatoes until very smooth. You do not want lumps.
Add oil or butter and sweetener. Beat until well blended.
Add eggs and vanilla and mix again until smooth.
In another bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
Add dry ingredients to the potato mixture in two parts, alternating with milk. Mix until the batter is even and no streaks remain.
Pour into the pan and smooth the top.
Bake 30 to 40 minutes, until a toothpick in the center comes out clean.
Cool fully before frosting or cutting. The cake will be very moist and holds up well overnight.

A simple sugar free chocolate or cream cheese frosting pairs nicely with this cake.

Red Velvet Pound Cake (If Second Version Needed)

If you want a second red velvet pound cake on the table, you can keep the base recipe the same and change the topping. Instead of serving it plain, turn it into a filled cake with a sugar free cream cheese layer.

Simple twist

Slice the cooled red velvet pound cake horizontally into two layers.
Spread a thick layer of sugar free cream cheese frosting between the layers.
Frost the top only, leaving the sides bare for a more rustic look.

This version feels more like a celebration cake and gives you a clear cream cheese ribbon in each slice, while the first version works as a simple, slice and serve pound cake.

Warm Sugar Free Cobblers, Crisps, and Comfort Desserts

Warm desserts feel like a hug at the end of a long holiday day. The good news is you can still have that cozy feeling without a sugar spike. These cobblers, crisps, and baked puddings rely on fruit, spices, nuts, and smart sweeteners instead of loads of sugar.

Use your favorite granulated sugar substitute that bakes well, such as allulose, erythritol blends, or monk fruit blends. Taste as you go so the sweetness fits your family.

Apple Crisp Without Added Sugar

Apple crisp is one of the easiest Thanksgiving desserts to convert to sugar free. The fruit, spices, and crunchy oat topping do most of the work.

Apple layer

5 to 6 cups sliced tart apples (Granny Smith, Cortland, or similar)
1 to 2 tablespoons lemon juice
⅓ to ½ cup granulated sugar substitute, to taste
1 ½ teaspoons ground cinnamon
¼ teaspoon nutmeg
1 to 2 tablespoons cornstarch or arrowroot (for thicker juices)

Topping

¾ cup old fashioned oats (or quick oats)
½ cup almond flour or regular flour
⅓ cup chopped nuts (pecans or walnuts)
⅓ to ½ cup sugar substitute
½ teaspoon cinnamon
Pinch of salt
5 tablespoons cold butter or coconut oil, cubed

Directions

Heat oven to 350°F. Grease an 8 by 8 inch or similar baking dish.
In a large bowl, toss apples with lemon juice, sweetener, cinnamon, nutmeg, and starch until coated.
Spread the apples in an even layer in the dish.
For the topping, stir oats, almond flour, nuts, sweetener, cinnamon, and salt in a bowl.
Cut in butter or coconut oil with a fork or your fingers until the mix is crumbly and holds when squeezed.
Sprinkle topping evenly over the apples, covering most of the fruit.
Bake 35 to 45 minutes, until the apples are tender and the topping is golden and crisp.
Let the crisp rest 10 to 15 minutes before serving so the juices thicken.

Serve warm as is or with a small scoop of sugar free vanilla ice cream.

Easy Apple Cobbler With Sugar Free Biscuit Top

Cobbler feels a bit like deep dish fruit pie without the fuss of rolling crust. This version uses a simple sugar free biscuit style topping that bakes up tender and golden.

Apple base

5 cups sliced apples
2 tablespoons lemon juice
⅓ to ½ cup sugar substitute
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
1 to 2 tablespoons cornstarch or arrowroot

Biscuit topping

1 cup flour or half flour, half almond flour
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup sugar substitute
4 tablespoons cold butter, diced
½ cup milk or unsweetened almond milk
1 teaspoon vanilla extract

Directions

Heat oven to 375°F. Grease a 9 inch square or similar dish.
Toss apples with lemon juice, sweetener, spices, and starch. Spread in the baking dish.
For the topping, whisk flour, baking powder, salt, and sweetener in a bowl.
Cut in the cold butter until the mixture looks like coarse crumbs.
Add milk and vanilla and stir just until a thick batter forms.
Drop spoonfuls of batter over the apples, leaving small gaps so steam can escape.
Bake 30 to 40 minutes, until the topping is puffed and golden and the filling is bubbling at the edges.
Let rest for 10 minutes before serving so the juices settle.

Caramel Apple Skillet Buckle Without Sugar

A buckle is part cake, part cobbler. The fruit and sauce sit on the bottom, the batter goes on top, and everything bakes together in one skillet.

Caramel style apple layer

3 tablespoons butter
⅓ to ½ cup brown style sugar free sweetener
4 cups sliced apples
1 teaspoon cinnamon
Pinch of salt
1 tablespoon lemon juice

Cake batter

1 cup flour or almond flour blend
1 teaspoon baking powder
¼ teaspoon salt
½ cup sugar substitute
¼ cup melted butter or oil
1 large egg
½ cup milk or unsweetened almond milk
1 teaspoon vanilla extract

Directions

Heat oven to 350°F. Use a 9 or 10 inch oven safe skillet.
On the stove, melt butter in the skillet over medium heat. Stir in brown style sweetener until it looks like a thick sauce.
Add apples, cinnamon, salt, and lemon juice. Cook 5 to 8 minutes, stirring, until apples start to soften and the sauce thickens. Turn off heat.
For the batter, whisk flour, baking powder, salt, and sweetener in a bowl.
Stir in melted butter or oil, egg, milk, and vanilla until smooth and pourable.
Pour batter evenly over the warm apples in the skillet.
Bake 25 to 35 minutes, until the top is puffed and golden and a toothpick in the center comes out clean.
Cool 10 to 15 minutes. Serve warm, scooping down through cake and apples so each serving gets sauce.

Apple Crostata (Free Form Sugar Free Pie)

An apple crostata gives you all the flavor of apple pie but the shape can be rustic and loose. No fancy crimping, just fold the dough up around the filling.

Crust

1 ¼ cups flour or part flour, part almond flour
½ teaspoon salt
2 tablespoons sugar substitute
8 tablespoons cold butter, diced
2 to 4 tablespoons cold water

Apple filling

3 cups thinly sliced apples
2 to 3 tablespoons sugar substitute
1 to 1 ½ teaspoons cinnamon
1 tablespoon lemon juice
1 tablespoon cornstarch or arrowroot

Directions

For the crust, stir flour, salt, and sweetener in a bowl. Cut in butter until pieces are pea sized.
Sprinkle in cold water, 1 tablespoon at a time, tossing gently, until the dough just holds together.
Shape into a disk, wrap, and chill at least 30 minutes.
Heat oven to 400°F. Line a baking sheet with parchment.
Toss apples with sweetener, cinnamon, lemon juice, and starch.
On a lightly floured surface, roll dough into a rough 11 to 12 inch circle. Transfer to the baking sheet.
Pile apples in the center, leaving a 2 inch border.
Fold the edges of dough up over the apples, working your way around in pleats. The center stays open.
To help prevent a soggy bottom, keep the apple layer fairly thick and avoid pouring extra juice onto the crust. You can also brush the base with a thin smear of beaten egg or melted butter before adding the apples.
Bake 30 to 40 minutes, until the crust is golden and the fruit bubbles. Cool at least 20 minutes before slicing.

Apple Bread Pudding (Comfort Dessert Without Sugar)

Apple bread pudding already appeared earlier, so think of this as a cozy variation when you want something a bit richer and saucier.

Base

6 cups cubed stale bread (sugar free or low sugar)
2 to 3 apples, peeled and chopped
3 large eggs
2 cups milk or unsweetened almond milk
½ cup sugar substitute
1 teaspoon vanilla
1 ½ teaspoons cinnamon
Pinch of salt

Optional add ins

⅓ cup chopped walnuts or pecans
¼ cup unsweetened dried cranberries

Simple sugar free sauce

½ cup cream or half and half
2 tablespoons butter
2 to 3 tablespoons sugar substitute
½ teaspoon vanilla

Directions

Heat oven to 350°F. Grease a 9 by 9 inch or similar dish.
Spread bread cubes and apples in the dish. Sprinkle nuts and cranberries over if using.
In a bowl, whisk eggs, milk, sweetener, vanilla, cinnamon, and salt.
Pour custard over the bread. Press bread down gently so it soaks.
Let it sit 20 to 30 minutes so the bread absorbs most of the liquid.
Bake 40 to 50 minutes, until the top is puffed and golden and the center is set but still soft.
For sauce, simmer cream, butter, and sweetener in a small pan for a few minutes until slightly thick. Stir in vanilla.
Serve warm bread pudding with a spoonful of warm sauce over each serving.

Mini Sweet Potato Pies Without Sugar

Mini sweet potato pies feel special and give built in portion control. They bake in a muffin tin and pop out once cool.

Crust

1 ½ cups almond flour or finely ground oats
3 tablespoons melted butter or coconut oil
2 to 3 tablespoons sugar substitute
Pinch of salt

Filling

1 ½ cups mashed cooked sweet potato (plain, no sugar)
2 large eggs
½ cup milk or unsweetened almond milk
⅓ to ½ cup sugar substitute
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt

Directions

Heat oven to 350°F. Grease a standard 12 cup muffin tin very well or line with parchment liners.
Mix crust ingredients until they clump.
Divide the mixture among the muffin cups and press it firmly across the bottoms and slightly up the sides.
Par bake crusts 8 to 10 minutes until just set.
For filling, whisk sweet potato, eggs, milk, sweetener, vanilla, and spices until smooth.
Spoon filling into warm crusts, almost to the top.
Bake 18 to 25 minutes, until the centers are just set and barely jiggle.
Cool in the pan completely, then chill.
Run a thin knife around each pie and gently lift out.

Serve plain or with a small swirl of sugar free whipped cream.

Pecan Cobbler Without Added Sugar

Pecan cobbler tastes like a cross between pecan pie and a self saucing cake. You layer the batter and pecans a certain way so a sauce forms on the bottom and a tender cake forms on top.

Ingredients

4 tablespoons melted butter, for the pan
1 cup chopped pecans
1 cup flour or almond flour blend
2 teaspoons baking powder
¼ teaspoon salt
½ cup sugar substitute
¾ cup milk or unsweetened almond milk
1 teaspoon vanilla

Sauce layer

½ cup brown style sugar free sweetener
1 ¼ cups hot water

Directions

Heat oven to 350°F. Pour melted butter into a 9 inch square or similar baking dish.
Sprinkle chopped pecans evenly over the butter.
In a bowl, whisk flour, baking powder, salt, and sweetener.
Stir in milk and vanilla until you have a smooth batter.
Pour batter gently over the pecans and butter. Do not stir.
In another bowl, mix brown style sweetener with hot water until dissolved.
Slowly pour this liquid over the batter. Again, do not stir. The layers will bake into a saucy bottom and soft top.
Bake 30 to 40 minutes, until the top is set and golden and the edges bubble.
Let stand at least 15 minutes. As it cools, the sauce thickens under the cake.

Spoon servings out, making sure to scoop from the bottom so you get sauce, cake, and nuts in each portion.

Apple Bread Pudding (If Second Detailed Version Needed)

If you want a second take on apple bread pudding for a big crowd, try this version that leans into extras like nuts and fruit and plays well with toppings.

Ideas for variation

Add crunch: Stir ½ cup chopped pecans or almonds into the bread mix.
Add color: Mix in ½ cup unsweetened dried cranberries for tart bites.
Use mixed breads: Combine regular sugar free sandwich bread with a few cups of low sugar brioche or challah for richer texture.
Serve two ways: Offer a warm sugar free caramel style sauce on one side of the table and a light vanilla yogurt sauce on the other.

For a simple yogurt drizzle, whisk plain Greek yogurt with a spoonful of powdered sugar substitute and a splash of vanilla. Thin with a little milk until it pours.

Bake this variation just like the other bread pudding version, but in a larger 9 by 13 inch pan, and increase the bake time to 45 to 55 minutes. The center should look set and puffed. Let it rest before spooning into bowls and topping with your sauce of choice.

Creative Sugar Free Holiday Desserts With Pumpkin, Cranberry, and More

Pumpkin and cranberry already feel like Thanksgiving, so they are easy wins when you are cutting sugar. Both bring bold flavor and natural tartness, which helps mask any aftertaste from sugar substitutes. Add nuts, cocoa, and warm spices, and you get desserts that feel rich without leaning on sugar.

Use your favorite baking sweetener that measures like sugar. Taste as you go, since every brand has a slightly different sweetness level.

Pumpkin Brownies (Fudgy and Sugar Free)

Pumpkin makes brownies extra moist and fudgy while keeping the fat a little lower. These are dark, rich, and still friendly to someone watching blood sugar.

Ingredients

¾ cup pumpkin puree
½ cup melted butter or coconut oil
½ to ⅔ cup granular sugar substitute
2 large eggs
2 teaspoons vanilla extract
½ cup almond flour or all purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon (optional)
¼ cup sugar free chocolate chips (optional, for extra richness)

Directions

Heat oven to 350°F. Grease and line an 8 inch square pan with parchment.
In a medium bowl, whisk pumpkin puree, melted butter, sweetener, eggs, and vanilla until smooth. This is your wet bowl.
In another bowl, whisk flour, cocoa, baking powder, salt, and cinnamon. This is your dry bowl.
Pour the dry mix into the wet mix. Stir gently with a spatula until no dry streaks remain. Fold in chocolate chips if using.
Spread the thick batter into the pan. Smooth the top so it bakes evenly.
Bake 18 to 24 minutes, just until the center is set and a toothpick comes out with moist crumbs, not wet batter.
Cool completely in the pan. The brownies firm up as they cool, which keeps the center fudgy instead of cakey.

For the best texture, chill the pan for an hour, then cut into squares with a sharp knife.

Pumpkin Tiramisu (Coffee Lover’s Sugar Free Dessert)

Pumpkin tiramisu already appears earlier in this post in a classic dish version. This take keeps the same idea, but leans into stronger coffee and deeper spice for anyone who really loves that espresso hit.

Ingredients

1 package sugar free ladyfingers or thin sugar free sponge cookies
1 ¼ cups very strong coffee or espresso, cooled
2 tablespoons sugar substitute, divided
8 ounces mascarpone or cream cheese, softened
1 cup heavy cream
¾ cup pumpkin puree
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin pie spice
Unsweetened cocoa powder for dusting

Directions

Stir 1 tablespoon sweetener into the cooled coffee. Pour into a shallow dish so dipping is easy.
In a bowl, beat mascarpone until smooth. Add pumpkin puree, remaining sweetener, vanilla, and pumpkin pie spice. Mix until creamy.
In a second bowl, whip the cream to soft peaks. Gently fold it into the pumpkin mixture to make a light, fluffy cream.
Quickly dip each ladyfinger in the coffee, turning once. Do not soak them or they will fall apart.
Lay a snug layer of dipped cookies in the bottom of a 9 inch square dish or small trifle bowl.
Spread half of the pumpkin cream over the cookies. Smooth the surface.
Add a second layer of dipped cookies, then spread on the remaining cream.
Cover the dish tightly and chill at least 6 hours, or overnight. Planning ahead matters here, since time in the fridge lets the cookies soften and the flavors blend.
Right before serving, dust the top with cocoa powder using a small sieve or fine mesh strainer.

This dessert tastes even better the next day, so it is a smart make ahead option when your holiday schedule is packed.

Pumpkin Praline Pie Without Sugar

Think pumpkin pie with a crunchy, buttery nut topping. The base is a smooth pumpkin custard, and the praline layer brings texture without a sugar crash.

Pumpkin filling ingredients

1 unbaked 9 inch sugar free pie crust (almond flour or low sugar traditional crust)
1 can (15 ounces) pumpkin puree
¾ cup sugar substitute
2 large eggs
1 cup evaporated milk, cream, or half and half
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract

Praline topping ingredients

1 cup chopped pecans or walnuts
3 tablespoons butter, melted
⅓ cup brown style sugar substitute
Pinch of salt

Directions

Heat oven to 425°F. Place the pie crust in a 9 inch pie plate and flute the edges.
In a large bowl, whisk pumpkin, sweetener, eggs, milk or cream, spices, salt, and vanilla until smooth.
Pour the filling into the crust. Bake at 425°F for 10 minutes to set the edges.
While the pie starts baking, stir together nuts, melted butter, brown style sweetener, and salt for the praline topping. The mixture should be sticky and clumpy.
After the first 10 minutes, reduce oven heat to 350°F. Carefully pull the rack out partway and gently spoon the praline mixture over the surface of the pie. Spread it as evenly as you can without pressing down.
Slide the rack back in and keep baking at 350°F for 30 to 40 minutes. The nuts should look toasted, not burned, and the center of the pie should have a slight jiggle when you nudge the pan.
If the nuts start to get too dark, tent a piece of foil loosely over the top for the last 10 to 15 minutes.
Cool the pie completely on a rack. Chill several hours before slicing so the custard sets and the topping firms up.

The praline top gives you that pecan pie crunch on top of classic pumpkin, all in one slice.

Pumpkin Patch Pudding Cups (No Bake Kid Project)

Earlier in the post, there was a big dish version of pumpkin patch pudding. These individual cups use the same idea, but they are even easier for kids to decorate and for guests to grab.

Ingredients

3 to 4 cups prepared sugar free pudding (chocolate, vanilla, or pumpkin spice)
1 to 1 ½ cups crushed sugar free chocolate cookies or graham style cookies
Small sugar free pumpkin candies, fondant pumpkins, or peeled clementine segments with a tiny celery stick “stem”
A few mint leaves or small green candy pieces for “vines” (optional)
Clear plastic cups or small glass jars

Directions

Spoon pudding into clear cups, filling each about two thirds full. Smooth the tops.
Sprinkle a layer of crushed cookies over each cup to look like garden soil.
Let kids press a few candy or fruit “pumpkins” into the cookie layer so they stand upright.
Add mint leaves or small green bits where you want vines or leaves.
Chill until serving time. The cookies soften slightly but still look like dirt, and the whole dessert stays no bake and low stress.

If you want to sneak in more pumpkin, use half vanilla pudding and half pumpkin puree sweetened with your sugar substitute.

White Chocolate Cranberry Blondies (Holiday Party Hit)

You already have a base recipe for sugar free white chocolate cranberry blondies in the cakes and bars section. This version keeps the same heart, but adds small tweaks that help them hold up better at potlucks and while traveling.

Key ideas for party blondies

Use a lined pan: Line the pan with parchment with overhang, so you can lift the whole slab out once cool. This makes neat cutting and packing easier.
Slightly underbake: Pull the blondies when the center still looks a bit soft. They firm up as they cool, which keeps them chewy on the platter the next day.
Chop cranberries smaller: Small pieces spread more evenly and keep the bars from crumbling when sliced.

Quick method reminder:

Mix melted butter with sugar substitute, then whisk in egg, extra yolk, and vanilla.
Stir in dry ingredients just until smooth.
Fold in sugar free white chocolate chips and chopped cranberries.
Bake at 350°F until the edges are set and the center is soft but not wet.
Cool fully before cutting into tight squares or slim bars.

Pack them in a flat tin or container in a single layer with parchment between stacks. They travel well, hold at room temperature, and stay chewy for days.

Cranberry Pecan Upside Down Cake Without Sugar

This cake looks like stained glass on top, with glossy cranberries and nuts in a sugar free sauce. Once you flip the pan, the fruit and pecans sit on top of a tender cake.

Topping ingredients

3 tablespoons butter
⅓ to ½ cup brown style sugar substitute
1 ½ cups fresh or frozen cranberries
½ cup chopped pecans
Pinch of salt

Cake ingredients

1 cup flour or almond flour blend
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sugar substitute
¼ cup oil or melted butter
1 large egg
½ cup milk or unsweetened almond milk
1 teaspoon vanilla extract
½ teaspoon cinnamon (optional)

Directions

Heat oven to 350°F. Grease a 9 inch round cake pan well, making sure the sides are coated.
In a small saucepan, melt butter and brown style sweetener. Stir until smooth and a bit thick. Pour this sauce into the bottom of the prepared pan.
Scatter cranberries over the sauce in an even layer. Sprinkle chopped pecans on top. Lightly press them down.
For the cake, whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
In another bowl, whisk sweetener, oil or melted butter, egg, milk, and vanilla until smooth.
Add the dry mix to the wet mix. Stir just until smooth and no dry spots remain.
Pour the batter over the cranberry and nut layer. Spread gently to the edges without disturbing the topping.
Bake 30 to 40 minutes, until the cake is golden and a toothpick in the center comes out clean.
Let the cake rest in the pan for 10 to 15 minutes. Run a knife around the edge.
Place a serving plate over the pan, hold them together firmly, and flip in one quick motion. Lift the pan off carefully.

If a few berries stick, just pick them up with a spoon and press them back on top. Serve warm or at room temperature.

Pineapple Upside Down Cake (Holiday Twist Without Sugar)

Classic pineapple upside down cake can sit beside pumpkin pie without feeling out of place if you add warm spices and a few cranberries. A sugar free caramel style layer keeps the top sticky and sweet without regular sugar.

Topping ingredients

3 tablespoons butter
⅓ to ½ cup brown style sugar substitute
5 to 7 pineapple rings, packed in juice and drained, or fresh slices
½ cup fresh or frozen cranberries (optional)
A few sugar free maraschino cherries (optional)

Cake ingredients

1 cup flour or almond flour blend
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground ginger
½ cup sugar substitute
¼ cup oil or melted butter
2 large eggs
½ cup pineapple juice or milk (use unsweetened juice and count it in your carbs)
1 teaspoon vanilla extract

Directions

Heat oven to 350°F. Grease a 9 inch round cake pan.
Melt butter and brown style sweetener in a small pan, stirring until smooth and slightly thick. Pour into the cake pan and tilt to coat the bottom.
Arrange pineapple rings over the sauce. Place cherries in the centers if using. Tuck cranberries into the gaps between pineapple slices.
For the cake batter, whisk flour, baking powder, salt, cinnamon, and ginger in a bowl.
In another bowl, whisk sweetener, oil or melted butter, eggs, juice or milk, and vanilla until smooth.
Add the dry mix to the wet mix. Stir until just combined.
Pour the batter over the fruit in the pan and spread gently.
Bake 30 to 40 minutes, until the top is golden and a toothpick in the center comes out clean.
Cool in the pan for 10 to 15 minutes. Run a knife around the edge.
Place a serving plate over the pan and flip carefully. Lift the pan off and let the cake cool before slicing.

The cranberries give a jewel like pop of color and tart flavor that ties the cake to the rest of the Thanksgiving spread.

Buttermilk Coconut Pie Without Sugar

This pie tastes like a cross between coconut cream pie and a soft custard bar. Buttermilk adds tang, and the coconut toasts right on top as it bakes.

Ingredients

1 unbaked 9 inch sugar free pie crust
3 large eggs
¾ cup sugar substitute
½ cup melted butter
1 cup buttermilk
1 teaspoon vanilla extract
1 ½ cups unsweetened shredded coconut
Pinch of salt

Directions

Heat oven to 350°F. Place the pie crust in a 9 inch pie plate. Crimp the edges.
In a large bowl, whisk eggs and sweetener until smooth.
Add melted butter, buttermilk, vanilla, and salt. Whisk again until the mixture looks even.
Stir in shredded coconut. The filling will be fairly loose but full of coconut flakes.
Pour the custard into the crust. Spread the coconut so it is even across the top.
Bake 40 to 50 minutes. The edges should be puffed and golden, and the center should be mostly set with a slight jiggle when you gently shake the pan.
If the coconut browns too fast, cover the pie loosely with foil for the last 10 to 15 minutes.
Cool to room temperature, then chill a few hours before slicing. The custard firms up as it cools, which helps you get neat wedges.

Serve plain or with a spoon of sugar free whipped cream if you want something extra.

Cranberry Tart (Bright Sugar Free Showstopper)

This cranberry tart brings sharp, clean flavor and a sleek look that balances all the creamy pies on the table. You can keep the filling rustic with skins and pulp or strain it for a smooth, jelly like texture.

Crust ingredients

1 ½ cups almond flour or regular flour
3 tablespoons sugar substitute
Pinch of salt
5 tablespoons cold butter, diced
1 to 2 tablespoons cold water, if needed

Cranberry filling ingredients

3 cups fresh or frozen cranberries
¾ to 1 cup sugar substitute, to taste
¾ cup water
1 teaspoon orange zest (optional)
1 tablespoon lemon juice
1 ½ to 2 tablespoons cornstarch or arrowroot mixed with 2 tablespoons water

Directions

Heat oven to 350°F. Grease a 9 inch tart pan with a removable bottom.
For the crust, mix almond flour, sweetener, and salt. Cut in cold butter with a fork until crumbs form. If the mix seems too dry to hold together, add cold water a teaspoon at a time until it clumps when squeezed.
Press the crust mixture firmly into the pan and up the sides. Bake 10 to 12 minutes until lightly golden. Cool while you make the filling.
For the filling, combine cranberries, sweetener, water, zest, and lemon juice in a saucepan. Simmer over medium heat until berries pop and soften, about 10 minutes.
Stir in the starch mixture. Cook 1 to 3 minutes, stirring, until thick and glossy. Taste and adjust sweetness.
For a smooth tart, press the hot mixture through a fine mesh strainer into a bowl, pushing the pulp through and leaving skins and seeds behind. For a rustic version, skip this step.
Pour the warm filling into the baked crust and smooth the top.
Chill at least 4 hours so the filling sets and slices clean.

A ring of lightly sweetened whipped cream piped around the edge looks pretty and softens the tart flavor for guests who like things milder.

Maple Walnut Cake (If Not Covered Earlier)

You already have a maple walnut snack cake earlier in this post. If you want a holiday twist without repeating the full recipe, use that same batter and fold in a handful of cranberries for extra color and tart flavor.

Quick variation idea:

Prepare the maple walnut cake batter as written.
Toss ½ to 1 cup fresh or frozen cranberries with a spoon of flour so they do not sink.
Fold them into the batter with the walnuts.
Bake as usual, then drizzle the cooled cake with a thin glaze made from powdered sugar substitute, a spoonful of cream, and a few drops of maple extract.

This gives you a maple walnut cranberry cake that ties in with the rest of your cranberry desserts, without a lot of extra work or sugar.

Conclusion

When my husband was diagnosed with Type 2 Diabetes and started cholesterol and blood pressure meds, my first thought was honestly fear. I pictured Thanksgiving without his favorite pies and cakes, and it felt like our family traditions might disappear overnight. Learning how to make those same desserts sugar free, and watching him enjoy them without worry, brought so much relief and real joy back to our table.

That is the heart of this whole guide. You can protect health and still serve a beautiful Thanksgiving dessert spread that feels cozy, familiar, and worth looking forward to all year. The flavors are still there, the memories are still there, and you gain peace of mind on top of it.

You do not have to change everything at once. Pick one or two recipes that match what your family loves most, maybe a pie and one warm dessert, and start there this year. Next Thanksgiving, add a new cake, bar, or creamy dessert to the mix. Let it grow at a pace that feels kind to you.

Feel free to make these recipes your own. Adjust sweeteners, play with spices, change toppings, and tweak textures until they taste like “your” Thanksgiving. Share them with guests without a big announcement, and watch how many people enjoy them without even guessing they are sugar free.

Start planning your sugar free dessert menu now, and give yourself the gift of a festive table that loves your family back.