Thanksgiving Desserts the Low Carb Way

Image credit: grace2882

As I mentioned yesterday, Thanksgiving is next week (!). Since I have changed a lot of my eating habits, I need to do some thinking about what I want to make this year. I prefer to find recipes everyone can eat if possible, although I know that my mother won’t eat Brussels sprouts, and I will probably make some roasted potatoes for my family that I won’t eat.

Starting with the most important decision: dessert. I have been known to make 2 or 3 desserts for Thanksgiving, even though we generally have no more than 6 people at the table–and they don’t all partake of dessert. I don’t do desserts often, though, so I go overboard. That is not a part of the holiday I want to give up now that I am eating low carb.

I did consider just going all out on Thanksgiving, sugar and all, but really, any desserts are more carbs than I would really like, even if I make them sugar and grain free. So, I figure low carb desserts are a nice  compromise between indulging and restraining myself. I will have lots of yummy treats and it will seem very decadent without adding a bunch of sugar to my system. At least my carbs will be high quality, and it will still be so much less than if I were to indulge in traditional sweets.

First, I have to make the key lime cheesecake I made this summer for my son’s birthday. I really loved that, and I like to have a cheesecake. My mom liked the lime flavor, too. Also, I have to have pumpkin pie, or my son will be sad, so this crustless pie/pudding will be part of our dessert spread.

Now I’ve barely even started thinking about dessert and I am already up to two dishes, and I can’t even stop there. I need to look at some cakes made with almond meal! I have been wanting to make an almond meal cake for awhile now, and this is the perfect opportunity

  • I seriously considered pumpkin pound cake first, but we are already having pumpkin pie. Also, I think that would be better for Christmas morning.
  • Next I looked at a low carb jello poke cake. That looked delicious, and the flavors are different, but the cheesecake has gelatin already, so I decided to try again.
  • Raspberry almond crumb cake was my next option, and I think it is a winner! Although it does have cream cheese like the cheesecake, I think it will be different enough overall not to matter, and it is the kind of cake that will make a good breakfast the next morning as well.

So, now the most important part of Thanksgiving menu planning is complete:

Key Lime Cheesecake
Crustless Pumpkin Pie
Raspberry Almond Crumb Cake

I’d better start coming up with some healthy vegetables to eat before we get to this point.


In order to comment on, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.