A holiday meal just isn’t the same without pie. Sure, the turkey is important and we love a good starchy side — but nothing beats a home baked pie to top off the best meals of the year.

If you’re living with diabetes you may be struggling to find a suitable choice on the dessert table this year. Don’t go without — bring your own crowd-pleasing recipe to indulge in! Here’s our top 3:

 

PECAN PIE

SERVES: 14

This is one of the most difficult recipes to duplicate for diabetics because the filling is almost entirely sugar! We found this keto version to have all the same great flavors and textures of this classic pie with ZERO added sugar. 

INGREDIENTS:

For the Crust:

  • 1¾ cups super fine almond flour, plus more as needed
  • 3 Tbsp coconut flour
  • 2 tsp powdered monk fruit sweetener
  • ½ tsp salt
  • ⅓ cup cold butter
  • 2 Tbsp coconut oil
  • 1 large egg

For the Filling:

  • 1 cup unsalted butter
  • 1 cup golden monk fruit sweetener
  • 2 Tbsp almond butter
  • 1 cup full fat canned coconut milk
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 3 large eggs
  • 2 cups pecans, roughly chopped
  • ½ cup pecan halves for topping

DIRECTIONS

For the Crust:

  1. Combine your almond flour, coconut flour, powdered monk fruit, salt, butter and coconut oil and pulse in a food processor or blend by hand with a pastry blender until large pea sized crumbs appear. 
  2. Add the egg and pulse again or blend by hand until a dough forms. Add more almond flour as needed if your dough seems too wet.
  3. Gather the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 15 minutes, or up to 2 days.
  4. Roll your dough between two sheets of parchment paper and line a 9-inch pie plate. Carefully prick holes in the surface using a fork to prevent bubbling. Then pop it in the freezer while you preheat the oven and prepare the filling.

For the Filling:

  1. Preheat the oven to 325°F. Once preheated, parbake the crust for 15 minutes or until very light golden brown around the edges. Remove from oven and set aside to cool.
  2. Brown the butter in a large heavy bottomed saucepan over medium heat, whisking constantly. Then whisk in the golden monk fruit sweetener until combined. 
  3. Add almond butter, coconut milk, sea salt and vanilla and whisk until smooth.
  4. Allow the mixture to cool slightly before slowly whisking in your eggs.
  5. Stir in the chopped pecans and pour into your crust.
  6. Arrange pecan halves on top to design of your liking.
  7. Cover the crust edges with aluminum foil to prevent burning. Bake for 40-45 minutes or until the center is nearly set and the crust is deep golden brown.
  8. Allow to cool completely at room temperature for at least 1 hour before slicing. If making ahead, wrap and store in the refrigerator for up to 2 days.
  • NOTE: The edges of the pie crust will be slightly darker than a traditional pie crust from the almond and coconut flour.

CRUSTLESS MINI PUMPKIN PIES

SERVES: 9

You can use this recipe to fill your favorite low-carb pie crust — or make it cute! Bake in any shape silicone mold for a crustless mini version that’s just as delicious without the added carbs! 

INGREDIENTS

  • 1 15 oz can pure pumpkin
  • 2 tsp pumpkin pie spice
  • ⅔ cup granulated stevia (or other sweetener that measures 1:1 with sugar)
  • ¼ cup plus 2 Tbsp liquid egg whites
  • 1 12 oz can evaporated milk
  • Sugar-free whipped topping and cinnamon for decoration

DIRECTIONS

  1. Preheat your oven to 350°F, spray silicone cupcake molds with cooking spray, and set aside.
  2. In a large bowl thoroughly combine canned pumpkin, pumpkin pie spice, stevia, and egg whites, stirring in between ingredients. Then add evaporated milk and whisk well.
  3. Pour liquid mixture into molds (approximately ½ cup each) and bake for 35-40 minutes or until the tops are set and a toothpick inserted in the center comes out clean.
  4. Let cool completely and carefully remove from molds. Refrigerate to set. 
  5. Serve with whipped topping and an extra sprinkle of cinnamon.
  • Note: You can also bake in a 9×9 brownie pan for 40-45 minutes and cut into 9 squares.

CRANBERRY CHEESECAKE

SERVES: 8-12

Sweet, creamy cheesecake is topped with tart cranberry sauce for a holiday twist on a classic that everyone is sure to enjoy! Best of all? The crust is low carb too! 

INGREDIENTS

For the Crust:

  • 8 oz almonds, ground
  • ¼ cup swerve sweetener
  • 1 egg
  • 4 Tbsp cold butter, diced
  • pinch of salt

For the Filling:

  • ⅔ cup swerve sweetener
  • 1 Tbsp fresh lemon juice
  • 16 oz cream cheese, softened
  • 2 eggs
  • 1 egg white
  • ½ cup heavy cream

For the Topping:

  • 4 oz fresh cranberries
  • ¼ cup freshly squeezed orange juice
  • ¼ cup swerve sweetener

DIRECTIONS

For the Crust:

  1. In a food processor add your almonds and process for a few minutes until they’re ground. Add the butter, sweetener, egg and salt and pulse a few times until a ball forms.
  2. Gently press the dough into the bottom and about 1 inch up the sides of a greased 8-inch springform pan and chill for about 15 minutes.

For the Filling:

  1. Add a shallow baking dish filled with an inch or two of water to the bottom rack of your oven and preheat to 350°F.
  2. In a large mixing bowl add the cream cheese and swerve and mix until well combined and fluffy. Add in your heavy cream, whole eggs, and egg white and stir until creamy. Pour into the chilled crust
  3. Bake on the rack above your water bath for about 55 minutes or until the edges become lightly golden and the middle jiggles slightly.
  4. Cool your cheesecake slowly to prevent cracking — turn off your oven, crack the door just a little bit and leave the cheesecake for at least two hours. 
  5. Once cooled, run a butter knife between the cheesecake and the sides of the pan for easy release. Chill in the refrigerator while you prepare the cranberry sauce.

For the Topping:

  1. In a small saucepan add the cranberries, sweetener, and orange juice and cook over low heat until the cranberries soften and burst and the mixture has thickened. 
  2. Cool completely before spreading over the top of your cheesecake.
  3. Remove the cheesecake from the pan and serve!

We LOVE getting in the kitchen to help make healthy eating easier and more enjoyable — especially around the holidays! Have we inspired you to get baking yet? Don’t be shy — these recipes are foolproof! 

Let us know what you think in the comments!