Start planning for low-carb Thanksgiving desserts


Compiled by Denise Swogetinsky


Kemper Messenger




What is Thanksgiving without dessert?


It's a part of the celebration that we all look forward to. It is also the part that is full of sugars and carbs. What can we do?


Well, we can limit the carbs and offer healthier alternatives. Just remember, while we enjoy our holiday, that planning and moderation will be the key.




Low Carb Pie Crust


1 1/2 cups almond flour


3 tablespoons oat (or 1/3 cup Sesame Flour)


1/4 teaspoon salt


5 tablespoons unsalted butter (cold and cubed)


1 large egg white (mixed with 1 tsp water)




Add dry ingredients to a food processor and pulse to mix. Add cold cubes of butter and pulse until it resembles small peas. Add egg white and water mixture and pulse until it comes together. Wrap and refrigerate.


Roll into a circle and place in freezer for a few minutes. Unwrap and place in pie plate and flute the edge.




Low Carb Pecan Pie


1 pie crust (Low Carb, unbaked)


4 large eggs


Artificial brown sugar


1 1/2 cups sweetener


3/4 cup heavy cream


1/2 teaspoon kosher salt


1/4 cup unsalted butter (melted + cooled slightly)


1 teaspoon vanilla


2 cups pecans (chopped)


3/4 cup pecan halves




Preheat oven to 400 F. Use an electric mixer to whisk the eggs.


Add brown sugar, heavy cream, salt, melted butter, vanilla and combine. Butter your pie pan, then line it with your crust - if using my low carb pie crust, roll into a 13" circle between 2 sheets of parchment. Place it inside the buttered pie pan. Fold over the edges, and press them with a fork. Sprinkle chopped pecans into the pie crust. Pour egg mixture over the pecans. Arrange pecan halves on top of the filling. Brush the edge of your crust with whisked egg using a pastry brush. Place pie on a rimmed baking sheet, and bake in your preheated oven for 10 minutes.


Remove your pie from the oven, and create a collar of foil around the crust (this will prevent it from burning as it's higher in fat than most pie crusts). Reduce the heat of your oven to 325 degrees and continue to bake 45-55 minutes -- you'll know your pie is done once the center is firm.




Low Carb Carrot Cake


Butter (or oil to grease)


4 large eggs (separated)


1/2 cup stevia (Granulated)


1 cup carrot (finely grated)


2 cups almond meal


3 teaspoons cornstarch


2 teaspoons cream of tartar


1 teaspoon soda (Bicarb)


1 cup walnuts (chopped)


1 lemon


1 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1/2 teaspoon ground cloves




1 cup light cream cheese


1 tablespoon lemon juice


2 teaspoons stevia 




Preheat the oven to 350 degrees. Grease pan with butter, a 23 cm spring form pan and line the bottom with baking paper. Separate the egg yolks from the egg whites. Place each in a separate mixing bowl. In the mixing bowl with the egg yolks, add the sweetener and lemon zest. Whisk the egg yolks, sweetener and lemon zest together with an electric hand beater until it turns from a bright shiny yellow to a dull matt yellow (approx. 60 to 90 seconds) To the egg yolk mixture, add the grated carrot, almond meal and spices. Mix to combine. Next, add the cornstarch, cream of tartar and bicarb and mix to combine. With clean beaters, whisk the egg whites together until it turns white and peaks start to form. Gently mix the egg whites into the carrot mix. Don’t over mix or mix roughly as this will make the cake tough. Pour cake batter into prepared spring form tin.  Bake 350  degrees.After 10 minutes, reduce oven heat to  200 degrees F and bake for 1 hour. Insert cake skewer to test that it comes out clean. Set to cool in tin for 15 minutes, then take out and place onto a wire rack to cool completely. Frosting: Mix together all ingredients with an electric beater or in a food processor until smooth. Using a spoon to spread over the frosting on top and sides.

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