You know you’re not alone when you get the scoop that it’s time to celebrate Thanksgiving on the home front.
And the folks at The New York Times Magazine are just about to get in on the fun with a new Thanksgiving dessert, “Keto Friendly Desserts.”
This month, you’ll be able to find a range of traditional Thanksgiving desserts including pumpkin pie, turkey stuffing, cranberry pie, cranberries, apples, apple-and-berry pie and more.
The new recipes are just one of many that the magazine is releasing this month to bring the festive season back to home kitchens and to make people feel healthier about eating on Thanksgiving.
In fact, the magazine’s recipe book for the season promises that the recipes will help to ease the stress of having to prepare a whole Thanksgiving meal for the family.
Here’s a taste of some of the recipes on the new Thanksgiving desserts: Keto-Friendly Pumpkin Pie (a.k.a.
Pumpkin Pie with Nutella and Chocolate Frosting) Ingredients: 1/2 cup pumpkin puree 1/4 cup almond milk 1/8 cup coconut milk 1 teaspoon vanilla extract 1/3 cup butter, melted (or melted butter, coconut milk, almond milk, and vanilla extract) 1 cup powdered sugar (for topping) Directions: Preheat oven to 350 degrees F. Combine all ingredients in a large mixing bowl.
Pour into a prepared pie pan.
Bake for about 15 minutes or until the crust is firm.
Serve warm with whipped cream or whipped cream cheese icing, if desired.
Keto Friendly Cranberry Pie (a,k.e.
Cranberry Cobbler) Recipe: 3/4 teaspoon vanilla essence 1/5 teaspoon cinnamon 1/10 teaspoon nutmeg 1/6 teaspoon ginger 1/7 teaspoon ground ginger (optional) Directions:”Combine all ingredients except the cinnamon and nutmeg in a bowl.
Mix until thoroughly combined.
Dip cranberries in the cranberry essence and bake for about 30 seconds or until they are completely dark golden brown.
Serve over ice with whipped creme fraiche.”
Ketson Friendly Cranberries (a.keto-friendly cranberries) (aka Cranberry Keto Brownies) The recipe for these delicious keto-friendly cranberries uses 1 cup of cranberries and 1 cup cranberry syrup.
Ingredients 1 cup raw cranberries 1 cup maple syrup 1 cup pumpkin pie filling 1/16 teaspoon cinnamon (optional, but good to have) Directions 1.
Preheat your oven to 400 degrees F (200 degrees C).
Combine all cranberries ingredients in an even bowl.
Add maple syrup, pumpkin pie topping, cinnamon, nutmeg and ginger.
Mix well.
2.
Pour mixture into the prepared pie crust and bake until the cranberries are golden brown and the pie is set.
Serve with whipped whipped cream if desired, if not, sprinkle with sugar.
Pumpkin Frosting (dessert recipe) A keto version of pumpkin pie frosting.
Recipe for 2 cups of frosting 1/32 cup butter 1 cup chocolate chips 1/64 teaspoon cinnamon Directions: Melt butter in microwave on HIGH for 30 seconds, or until melted.
Mix in chocolate chips and cinnamon until smooth.
Add to frosting and microwave until frosting is firm to the touch.
Baked Pumpkin Pie Frosting (dessert) This frosting uses 1/28 cup of pumpkin, 1/18 cup of sugar and 1/22 cup of cinnamon.
1.
Pre-heat oven, about 400 degrees (200°C) for baking.2.
Combine pumpkin and sugar in a small bowl.
Combine cinnamon, sugar and pumpkin mixture in a separate bowl.3.
Blend until the sugar is well combined.
Add in the pumpkin mixture and stir to combine.
4.
Place in the oven for about 20 minutes, or for a thicker frosting, about 20-25 minutes.5.
Frosting is best when served cold or with whipped topping if desired (but please, no vanilla ice cream).
Nutella and Cream Frosting This recipe uses 1 package of Nutella with 3 tablespoons of Nutmeg and 1 tablespoon of cinnamon powder.
Directions: 1.
Mix all ingredients well in a mixing bowl and pour into a frosting container.
2.
Pour Nutella frosting over top of Frosting and stir. 3. Enjoy!
