6 Sugar-Free Thanksgiving Dessert Recipes That’ll Have Your Family Asking for Seconds

Thanksgiving dessert can be rich, nostalgic, and fully satisfying without added sugar. The six recipes below rely on fruit, warm spices, dairy, nuts, and modern zero-calorie sweeteners such as allulose, erythritol, stevia, or monk fruit. Each delivers classic holiday flavor, simple techniques, and clean finishes. Choose one sweetener and stick with it across recipes to keep the taste consistent. All bake times are for standard home ovens; start checking a few minutes early.

Spiced Pumpkin Cheesecake Bars (No Added Sugar)

These bars cut neatly, travel well, and taste like a cross between pumpkin pie and New York–style cheesecake—minus the sugar crash.

• Pan: 8-by-8-inch square, lined with parchment
• Sweetener: Allulose works best here for a creamy set

Ingredients

• Crust: 1 1/2 cups superfine almond flour, 3 tbsp melted unsalted butter, 2 tbsp allulose, 1/2 tsp cinnamon, pinch salt
• Filling: 8 oz full-fat cream cheese (room temp), 1 cup canned pumpkin purée, 1/3 cup allulose, 2 large eggs, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch clove, 1/4 tsp salt

Method

1. Heat oven to 325°F. Mix crust ingredients until sandy. Press into pan. Bake 8 to 10 minutes.
2. Beat cream cheese until smooth. Add pumpkin, allulose, eggs, vanilla, spices, and salt. Beat just to combine.
3. Pour over crust. Bake 25 to 30 minutes, until set with a slight jiggle. Cool, then chill 4 hours. Slice.

Apple Crisp for a Crowd (Naturally Sweet, No Added Sugar)

This crisp leans on the natural sugars in apples and a nutty topping. A whisper of lemon sharpens flavor; cinnamon anchors it in the season.

• Pan: 9-by-13-inch baking dish
• Sweetener: Optional 1 to 2 tbsp powdered erythritol in the topping

Ingredients

• Filling: 8 medium firm apples (Honeycrisp or Braeburn), peeled and sliced, juice of 1/2 lemon, 1 tsp cinnamon, 1 tsp vanilla, 1 tbsp cornstarch, pinch salt
• Topping: 1 1/2 cups old-fashioned oats, 3/4 cup almond flour, 1/2 cup chopped pecans, 1/3 cup cold unsalted butter cut in cubes, 1 to 2 tbsp powdered erythritol (optional), 1/2 tsp cinnamon, pinch salt

Method

1. Heat oven to 350°F. Toss apples with lemon, cinnamon, vanilla, cornstarch, and salt. Spread in dish.
2. Rub topping ingredients together until crumbly. Scatter over apples.
3. Bake 35 to 45 minutes, until apples are bubbling and topping is golden. Rest 15 minutes before serving.

Pecan Pie–Style Bars with Allulose Syrup

All the maple-caramel notes, none of the corn syrup. Allulose browns and dissolves like sugar, giving the sticky, classic texture.

• Pan: 9-by-9-inch, lined with parchment
• Sweetener: Allulose only (erythritol can crystallize)

Ingredients

• Shortbread base: 1 3/4 cups almond flour, 1/4 cup unsalted butter melted, 1/4 tsp salt
• Topping: 3/4 cup allulose, 4 tbsp unsalted butter, 1/3 cup heavy cream, 1 tsp vanilla, 1/4 tsp salt, 2 large eggs, 2 cups toasted pecan halves

Method

1. Heat oven to 350°F. Mix base, press into pan, bake 10 minutes.
2. In a saucepan, simmer allulose and butter 2 minutes, whisk in cream, vanilla, and salt. Cool 5 minutes, whisk in eggs.
3. Fold in pecans, pour over base. Bake 18 to 22 minutes, until set. Cool fully before slicing.

Chocolate Silk Pots with Olive Oil and Sea Salt

Silky, rich, and small enough to end a big meal lightly. A good cocoa powder and a touch of fruity olive oil make the flavors bloom.

• Yield: 6 small ramekins
• Sweetener: Liquid monk fruit–stevia blend or powdered allulose

Ingredients

• 1 1/2 cups heavy cream, 3 tbsp Dutch-process cocoa, 2 oz 100% cacao baking chocolate finely chopped, 1/4 to 1/3 cup sugar-free sweetener to taste, 1 tsp vanilla, pinch salt, 2 tsp extra-virgin olive oil, flaky sea salt

Method

1. Warm 1 cup cream to a simmer. Off heat, whisk in cocoa and chocolate until smooth. Add sweetener, vanilla, and salt.
2. Whip remaining 1/2 cup cream to soft peaks; fold into chocolate mixture.
3. Spoon into ramekins, chill 2 hours. Finish with a few drops olive oil and flaky salt.

Cranberry–Orange Gelée with Vanilla Yogurt Cream

A bright, jewel-toned make-ahead that doubles as a palate cleanser and dessert. No added sugar, only the tart-sweet fruit and a soft, creamy topping.

• Vessel: 6 to 8 small glasses or one loaf pan for slicing
• Sweetener: None in gelée; add sweetener to yogurt cream if desired

Ingredients

• Gelée: 12 oz fresh cranberries, 1 large navel orange (zest and juice), 1 cup water, 2 1/2 tsp powdered gelatin, 1 tsp vanilla, pinch salt
• Cream: 1 cup plain Greek yogurt, 1/2 cup heavy cream, 1 to 2 tbsp powdered erythritol or a few drops liquid stevia, 1/2 tsp vanilla

Method

1. Simmer cranberries with orange juice, zest, and water 8 to 10 minutes until berries pop. Blend smooth; strain.
2. Bloom gelatin in 3 tbsp cold water 5 minutes. Whisk into hot cranberry mixture with vanilla and salt.
3. Pour into glasses, chill 4 hours.
4. Whip cream to soft peaks; fold into yogurt with sweetener and vanilla. Spoon on top before serving.

Sweet Potato Meringue Cups (No Added Sugar)

Roasted sweet potatoes bring caramel notes; a high-heat, no-sugar meringue gives lift and a toasted top. These feel festive and classic.

• Yield: 6 to 8 portions
• Sweetener: Allulose or monk fruit in the sweet potato base; none in the meringue

Ingredients

• Base: 2 large sweet potatoes roasted and mashed (about 2 cups), 2 tbsp melted butter, 1/4 cup allulose or to taste, 1 tsp vanilla, 1/2 tsp cinnamon, pinch nutmeg, pinch salt, 2 tbsp milk or cream
• Meringue: 3 large egg whites, 1/4 tsp cream of tartar, pinch salt

Method

1. Heat oven to 400°F. Mix base ingredients until smooth. Spoon into 6 to 8 heatproof cups.
2. Whip whites with cream of tartar and salt to stiff peaks.
3. Swirl meringue over each cup. Bake 6 to 8 minutes until tips are golden. Serve warm or room temp.

Shopping and Substitution Notes

• Sweeteners: Allulose gives the most sugar-like texture in custards, bars, and caramels. Erythritol can cool on the tongue and crystallize; use powdered forms and avoid in sauces that need gloss. Liquid monk fruit–stevia blends are potent; add in drops and taste.
• Flours: Almond flour keeps crusts tender and low in carbs. If you prefer oat flour, add a bit more butter to prevent dryness.
• Dairy: Full-fat dairy tastes richer and prevents a chalky finish when using alternative sweeteners.
• Spices and salt: Sugar-free desserts need clear seasoning. Use fresh spices and a light hand with salt to open flavors.

Put desserts on a platter, label by flavor, and skip the qualifier. The goal is simple: familiar Thanksgiving taste, clean finish, and plates that come back for seconds.

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