5 Healthy Thanksgiving Desserts
Thanksgiving is all about indulgence, but that doesn’t mean you need to load up on sugar to enjoy a sweet ending to your feast. While pie may be a Thanksgiving staple, there’s a world of creative and healthier dessert options waiting to be explored. If you’re looking to lighten up your holiday table, these five no-added-sugar desserts are lower in calories, big on flavor, and guaranteed to wow your guests—without a single slice of pie in sight. From rich chocolate treats to fruity delights, these recipes are proof that you can satisfy your sweet tooth and stick to your wellness goals. Ready to make Thanksgiving a little sweeter (and healthier)? Let’s dive in!
Whipped Pumpkin Ricotta Trifles
These elegant sugar-free trifles combine the cozy flavors of pumpkin pie with the creamy richness of ricotta, layered with sugar-free dark chocolate. Perfectly portioned into individual servings, these trifles are a low-carb, gluten-free, and guilt-free dessert that’s as beautiful as it is delicious.
Key Ingredients
- Pumpkin Purée (unsweetened): The star of the show, delivering natural sweetness and a rich, earthy flavor.
- Ricotta Cheese: Adds a creamy, slightly tangy layer that complements the pumpkin.
- Sugar-Free Sweetener: Such as monkfruit or stevia, for just the right amount of sweetness.
- Chocolate Chips: A slightly crunchy layer.
Flavor Profile:
A perfect harmony of creamy pumpkin and chocolate, with contrasting textures of smooth ricotta and a crunch.
Perfect For:
A healthier twist on classic pumpkin desserts
A show-stopping holiday dessert
Individual servings for elegant entertaining
Whipped Pumpkin Ricotta Trifles
Equipment
- 1 Stand Mixer or Electric Mixer
- 12 Shot Glasses
Ingredients
- 15oz. Ricotta cheese
- 1/2 cup organic pumpkin puree
- 1/2 cup powdered monk-fruit
- 1/2 tsp. vanilla
- 1/4 cup sugar-free dark chocolate chips for garnish
Instructions
- Using your stand or electric mixer, beat ricotta, pumpkin, monk-fruit, and vanilla until light & fluffy.
- Add a layer of chocolate chips into each shot glass.
- Layer in whipped ricotta & chocolate chips until shot glasses are full.
- Serve or chill until ready to serve.
Ginger Pineapple Cookies
These delightful cookies blend the warming spice of ginger with the tropical sweetness of pineapple, all without added sugar. Made with almond flour for a nutty and wholesome base, they are perfect for those seeking a low-carb, gluten-free treat.
Key Ingredients
- Almond Flour: Provides a soft texture and natural nuttiness.
- Dried Pineapple (unsweetened): Adds natural sweetness and a fruity kick.
- Ground Ginger: Gives the cookies a warming, spicy flavor.
- Coconut Oil: Adds moisture and a hint of tropical richness.
- Egg: Binds the ingredients for a perfect cookie texture.
Flavor Profile:
A balanced combination of earthy almond, zingy ginger, and bursts of pineapple brightness, these cookies are soft and chewy with a subtly crisp edge.
Perfect For:
Guilt-free indulgence
Tea time snacks
Light desserts
Ginger Pineapple Cookies
Ingredients
- 2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup monk fruit sweetener granulated
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 cup unsweetened dried pineapple finely chopped
- 1 large large egg
- 1/2 cup coconut oil or unsalted butter melted
- 1 tsp 1 tsp vanilla extract
- 1 tsp fresh ginger grated (optional, for extra ginger flavor)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, monk fruit sweetener, baking soda, salt, ground ginger, and cinnamon. Stir in the chopped dried pineapple.
- Mix wet ingredients: In a separate bowl, whisk together the egg, melted coconut oil (or butter), vanilla extract, and fresh ginger if using.
- Combine: Pour the wet ingredients into the dry ingredients and mix until a dough forms. Let the dough sit for 5 minutes to allow the coconut flour to absorb moisture.
- Shape cookies: Using a tablespoon or small cookie scoop, roll the dough into balls and flatten slightly on the prepared baking sheet. **Optional, roll in additional granulated monk fruit to add extra sweetness & shine.
- Bake: Bake for 10-12 minutes or until the edges are lightly golden. The cookies will still be soft but will firm up as they cool.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
German Chocolate Brownies
These indulgent brownies take the classic flavors of German chocolate cake and transform them into a rich, sugar-free treat. Made with almond flour for a moist and tender crumb, these brownies are topped with a luscious coconut-pecan topping for a decadent finish.
Key Ingredients
- Almond Flour: Provides a naturally gluten-free, nutty base.
- Cocoa Powder: Creates a deep, chocolatey richness.
- Sugar-Free Sweetener: Such as monk fruit, erythritol, or stevia, to keep it sweet without added sugar.
- Eggs: For structure and a fudgy texture.
- Coconut Oil or Butter: Adds moisture and richness.
- Unsweetened Coconut Flakes & Pecans: Essential for the classic German chocolate topping.
Flavor Profile:
A perfect marriage of bittersweet chocolate and caramel-like coconut-pecan frosting, these brownies are fudgy, nutty, and utterly satisfying.
Perfect For:
Chocolate lovers seeking a guilt-free twist
Special occasions
Low-carb dessert cravings
German Chocolate Brownies
Ingredients
- 1 1/2 cup almond flour
- 3/4 cup cocoa powder
- 1/4 cup unsweetened nut milk
- 1/2 cup monk fruit or other powdered sweetener
- 1/4 cup butter or coconut oil melted, or ghee
- 4 eggs
- 1 1/2 tsp. vanilla
- 1 1/2 tsp. baking powder
- 1 tbsp. chicory or arrowroot starch
- pinch salt
- 2 cups shaved dried coconut
- 2 cups pecans
- 1/4 cup ghee, butter, or coconut oil
- 1 cup honey or liquid allulose
- 1/2 cup brown monkfruit
- 1 tsp. vanilla
- pinch salt
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 brownie pan with parchment paper.
- Combine 1 egg, nut milk, vanilla, oil or butter, & vanilla in a large bowl. Set aside.
- In a separate large bowl, mix almond flour, cocoa powder, monkfruit, baking powder, starch, and salt fully. Add wet mixture to dry until just incorporated. Be careful not to overmix, or brownies will be dense.
- Spread into prepared pan and bake for 25-30 minutes, or until center is set.
- While brownies are baking, add 3 remaining eggs, 1/4 stick remaining butter, pinch salt, & brown monkfruit to a sauce pan. Heat over a low-medium heat until golden & thickened. Remove from heat.
- Once brownies are done baking, add pecans & coconut to stovetop mixture. Spread over brownies.
- Bake for an additional 10-15 minutes, or until top layer bubbles in center.
- Cool completely before slicing.
Mini Cider Donuts
These sugar-free mini cider donuts are a wholesome twist on the fall-favorite treat, made with almond flour for a naturally gluten-free and low-carb option. With warm spices and a hint of apple cider flavor, they’re soft, tender, and perfectly sized for guilt-free indulgence.
Key Ingredients
- Almond Flour: Provides a moist, nutty base.
- Apple Cider Vinegar (unsweetened): Adds a burst of apple flavor without added sugar.
- Sugar-Free Sweetener: Monk fruit, for just the right amount of sweetness.
- Cinnamon: For a warm, spiced aroma and classic donut flavor.
- Egg: Binds the ingredients and gives the donuts structure.
- Coconut Oil or Butter: Keeps the donuts moist and flavorful.
Flavor Profile:
A balance of sweet, nutty, and spiced apple cider notes, with a tender crumb and a light cinnamon coating.
Perfect For:
A healthier twist on classic donuts
A cozy fall breakfast, dessert, or snack
Pairing with coffee or tea
Mini Cider Donuts
Equipment
- 1 Mini donut baking tray
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated monk fruit
- 1/2 tsp. salt
- 1 1/4 tsp baking powder
- 3 eggs or egg replacer
- 1 tsp. vanilla
- 1/3 cup coconut oil melted
- 1 tsp. pumpkin spice
- 1 tbsp. apple cider vinegar
- 1/4 cup golden monkfruit for topping
- 1-2 tsp. cinnamon for topping
Instructions
- Combine dry ingredients in a large bowl.
- Melt coconut oil or butter.
- Whip eggs until light and fluffy. Add melted coconut oil and vanilla, then and add to dry ingredients until thick batter forms. Be careful not to overmix. Allow batter to rest for 15-20 minutes.
- Pre-heat oven to 350 degrees F. Grease donut tins with avocado oil spray to allow for easy release.
- Scoop batter into a large piping bag and cut off the tip. Squeeze batter into pre-greased donut molds until 3/4 full.
- Cook for 13-14 minutes.
- Allow to cool in pan. Roll in mixture of cinnamon & golden monkfruit.
Flourless Chocolate Peppermint Torte
This decadent flourless chocolate peppermint torte is a show-stopping dessert that’s both sugar-free and gluten-free. Made with almond flour and rich dark chocolate, it combines a fudgy, melt-in-your-mouth texture with a refreshing hint of peppermint. Perfect for holidays or any special occasion, this torte is an elegant treat for chocolate lovers.
Key Ingredients
- Dark Chocolate (sugar-free): The base for a rich, fudgy texture.
- Unsweetened Cocoa Powder: Adds depth to the chocolate flavor.
- Sugar-Free Sweetener: Monk fruit or allulose, for a guilt-free sweetness.
- Eggs: Whipped to create a light, airy texture.
- Butter or Coconut Oil: For a smooth, luxurious finish.
- Peppermint Extract: Adds a cool, refreshing burst of mint flavor.
Flavor Profile:
An intense chocolate experience with a delicate peppermint aroma, this torte is rich, creamy, and slightly cool on the palate.
Perfect For:
Low-carb, sugar-free indulgence
Holiday gatherings
Elegant dessert spreads
Flourless Chocolate Peppermint Torte
Ingredients
- 1 cup 70% or greater dark chocolate
- 1/3 cup cocoa powder
- 1/2 cup butter ghee, or coconut oil
- pinch salt
- 1/2 tsp. peppermint extract
- 3/4 cup powdered monkfruit
- 3 large eggs, room temperature whites & yolks seperated
Instructions
- Preheat oven to 350 degrees F. Spray and line the bottom of a 8×8 springform pan with parchment paper.
- Seperate egg whites & yolks.
- In a sauce pan over a low heat, melt butter and chocolate. Add cocoa powder, salt, and peppermint extract.
- Using an electric mixer, whip egg yolks with powdered monkfruit until light and fluffy.
- Add melted chocolate mixture into egg mixture 1/4 at a time until combined, batter will be thick.
- Whip egg whites in a seperate bowl until soft peaks form. Gently fold chocolate batter into egg whites.
- Pour mixture gently & evenly into prepared pan. Bake for 22-25 minutes.
- Once cooled, dust with additional cocoa powder. Best served warm.
