These decadent Keto Pumpkin Cheesecake is no bake, nut free, gluten free, low carb, and delicious! Whether you’re on a keto diet or low carb diet, this is just 5 grams of net carbs per serving and will definitely satisfy your sweet tooth!
No-Bake Keto Pumpkin Cheesecake
Although Pumpkin Pie is traditional for Thanksgiving, sometimes easy wins out and this no bake pumpkin cheesecake recipe today is easy because no baking is required!
I like to make my life easier and I do like to bake dessert, but I’d rather bang out a beautiful no bake keto dessert recipe to make all my friends and family think I slaved in the kitchen all day when I really didn’t.
I like an easy dessert recipe that requires little effort, but no one will know and all that they will say is how amazing and incredible the dessert is they are inhaling. Not to mention their utter shock when you tell them it contains no sugar, no gluten, and it’s actually low carb too! Ha!
Traditional cheesecake versus Keto-Friendly Cheesecake
Regular cheesecake you can buy at the store or many you see online are filled with regular sugar and usually wheat flour if there’s a crust. Carbs are high and are definitely not keto friendly.
If you’re looking to eat less sugar this year making a sugar-free cheesecake will be a great thing for you because you really won’t notice any difference.
This keto no-bake cheesecake recipe almost failed on me.
I kind of forgot to add the gelatin that I needed in order to make this set properly. Well to be honest I did actually make this without the gelatin the first time I tried this.
And then I placed it in the fridge to set, went back to check on it an hour later and it was mush. AND then I remembered what I forgot! Never too late I thought, I will not be defeated today! I had all ready had a failed recipe I could not salvage this morning and was determined to not waste all my ingredients on this one.
So I scooped off all the luscious pumpkin sugar free cheesecake batter that was mush, plopped it back into my food processor. Prepared the gelatin needed, re-blended it all.
I had to make another keto cheesecake crust because it was not salvageable, but in the end, Success!!
How to Make No Bake Cheesecake
To view exact measurements, print recipe and see nutritional information, please scroll to the bottom of this blog post to view the printable recipe card.
Can I swap the liquid stevia for monk fruit sweetener?
I would not recommend using granulated sweetener as the cheesecake filling will be gritty. For the best texture please use any low carb powdered sweetener of choice you prefer.
Can I make this an almond flour crust instead?
You can replace the sesame seeds with almond flour if you prefer.
Can I use low fat cream cheese instead of full fat cream cheese?
You can use low fat cream cheese if you prefer.
Can I use graham crackers for the crust?
I would not recommend using a graham cracker crust as they are full of sugar and will spike blood sugar.
Can I swap the butter with coconut oil?
Yes you can swap butter with coconut oil in the crust recipe.
How do I store this?
You can cover the entire cheesecake right in its pie pan with plastic wrap and store in the fridge for up to 5 days or you can cut into individual slices and place in an airtight container in the freezer for up to 2 months.
If you love edible cookie dough, these Sugar-Free Peanut Butter Cookie Dough Truffles will become one of your favorite keto recipes. They’re rich, creamy, and satisfy that sweet tooth craving without added sugar, gluten, or refined oils.
The Best Peanut Butter Cookie Dough
This is a classic low carb, keto-friendly fat bomb recipe that’s perfect for anyone transitioning away from a low-fat or Standard American Diet (SAD) and learning to embrace healthy fats again.
These truffles are made with simple ingredients like almond flour, coconut oil or butter, sugar-free chocolate chips, and unsweetened peanut butter for that nostalgic cookie dough texture we all love.
Just 3 grams net carbs per keto cookie dough truffles. All nutritional information is located at the bottom of this page on the printable recipe card.
Keto Fat Bombs
Why Classic Keto Works (Why I Had to Adjust in Midlife)
For years, I thrived on a classic keto diet—about 75% fat, 20% protein, and 5% total carbs. It was life-changing. Here’s the post I wrote all about my 6 week results with before and after pics!
Coming from decades of low-fat diet messaging, I finally learned how fat could be fuel instead of something to fear. Recipes like these keto fat bombs were a huge part of that journey because they helped me stay satisfied, reduce cravings, and make a sugar-free lifestyle sustainable.
But when perimenopause hit, everything shifted.
Even though I was eating clean, low carb, and sugar free, I started gaining weight for the first time in years. The same high-fat approach that once worked so well began working against me. My metabolism and hormones needed a new strategy.
The Midlife Macro Method™: A Moderate-Fat, High-Protein Approach
That’s when I created my Midlife Macro Method™ (MMM)— a nutrition approach specifically designed for women in perimenopause and menopause who want to balance hormones, build lean muscle, and maintain a healthy weight without extreme dieting.
In the MMM framework, I still enjoy healthy fats like those in these truffles, but the ratios are more balanced:
Protein: 40–45% of calories (at least 100g daily)
Carbs: 30–50g carbs per day
Fat: 50% on most days, about 50-70 g fat with one higher-fat maintenance day each week
That moderate-fat approach made all the difference.
Within two months, I lost the 15 pounds I had gained during perimenopause—without medication, just by aligning my macros to support my changing hormones.
You can learn more about how I made that shift (and follow my meal plans!) in my new cookbook, Good, Better, Best, which released September 23, 2025. The first two meal plans in the book actually apply this very strategy.
How to Adapt These Chocolate Chip Cookie Dough Truffles for Midlife Macros
If you love these classic keto truffles for a delicious treat, but want to make them Midlife Macro friendly, here are a few easy swaps and adjustments:
Swap some fat for protein: Replace half the butter or coconut oil with ¼ cup Greek yogurt or cottage cheese to boost protein while keeping that creamy texture.
Add protein powder or collagen: Mix in 1–2 tablespoons of unflavored whey or collagen peptides to increase protein per truffle.
Lighten the chocolate coating: Use a thinner drizzle of melted dark chocolate instead of a full dip, or skip it entirely if you want to save fat grams.
Choose a lighter nut butter: Use powdered peanut butter mixed with water or almond butter to reduce total fat while keeping flavor.
If you want an already-balanced MMM version, try my Peanut Butter Yogurt Bites recipe — high protein, moderate fat, and just as satisfying!
Why These Ingredients Work
Peanut Butter (or Sunflower Butter): Adds creaminess, flavor, and healthy fats. For nut-free, sunflower butter works beautifully.
Almond Flour or Sunflower Seed Meal: Creates the cookie dough texture without grains or gluten.
Butter or Coconut Oil: Provides satiating fat; coconut oil also adds mild sweetness.
Monk Fruit Allulose Sweetener: A sugar-free option that blends well and stays smooth, unlike erythritol, which can crystallize.
Sugar-Free Chocolate Chips: Choose brands like Lily’s or Hu that are stevia or allulose sweetened.
Vanilla Extract & Liquid Stevia: Enhance sweetness without sugar.
These simple, low carb ingredients make the perfect edible cookie dough bites for your freezer stash or to enjoy straight from the fridge when sweet cravings hit.
As many of you all ready know, my youngest son has these allergies and my oldest has a peanut allergy. It’s very easy to sub the peanut butter in these delicious truffles! I’ve successfully made these with sunflower seed butter and both versions are incredibly tasty!
Creating recipes that can accommodate many of us with allergies and those of us who choose to eat sugar-free and low carb for health reasons, is what I strive for here.
Not only is my priority sugar-free recipes, but also I try to make them as low carb as I can and gluten free since this how I eat on a daily basis and what makes my body feel at it’s best.
My family ate these truffles up in a matter of days! I think they will be a new favorite of yours as well!
Classic keto fat bombs like these easy keto cookie dough truffles are a great way to start your low carb or ketogenic journey — especially if you’re transitioning away from a low-fat or sugar-heavy diet.
But as your body changes, your macros may need to change too. I learned that firsthand in perimenopause, and now I help women do the same through my Midlife Macro Method™ and my new cookbook, Good, Better, Best — where I share the exact strategies and meal plans that helped me lose 15 pounds in 2 months and keep it off.
So, whether you’re enjoying a fat bomb or an MMM-friendly yogurt bite, remember: your nutrition can evolve with your season of life — and it can still be absolutely delicious.
Can I turn this edible keto cookie dough into keto cookies?
While this raw cookie dough is delicious as a sweet treat, it may not work to make keto chocolate chip cookies since I haven’t tested it out myself. I would think you would need raw eggs to make this sugar free cookie dough recipe into actual cookies.
This recipe was intentionally designed as edible cookie dough, which means the ingredient ratios create a creamy, truffle-like texture rather than a structure that spreads and crisps in the oven to create finished cookies.
How should I store these keto truffles?
Because these are no-bake cookie dough bites, they keep best in an airtight container in the refrigerator for up to 10 days. For longer storage, freeze in a parchment-lined container or bag for up to 3 months.
If you store them in the freezer, let them sit at room temperature for 5–10 minutes before enjoying for the perfect chewy, cookie dough texture.
Can I make them dairy free or nut free?
Absolutely! This recipe was created to be adaptable for allergies and preferences.
For dairy free: Use coconut oil instead of butter and unsweetened almond or coconut milk.
For nut free: Swap peanut butter and almond flour for sunflower seed butter and coconut flour.
For MMM version: Keep the dairy (Greek yogurt or cottage cheese) but lighten the total fat for a balanced macro profile.
You’ll still get a rich, satisfying sugar-free truffle made from wholesome, simple ingredients that keep your sweet cravings in check — no added sugar required.
In a stand mixer combine the peanut butter, butter and sweetener and blend until smooth.
Stir in the almond milk, vanilla extract and liquid stevia until combined well.
Last whisk the almond flour and salt together and blend on low in the stand mixer until everything looks well incorporated.
If you are using optional chocolate chips, stir them in gently now.
Scoop 24 portions using a cookie scoop and place onto a parchment-lined cookie sheet. Roll into balls and refrigerate 30 minutes.
Roll each into a nice round ball and refrigerate for 30 minutes while you make the outer chocolate coating.
To make the outer chocolate coating, Melt chocolate in 30-second intervals in a glass bowl (or use a double boiler). Once smooth, stir in chocolate liquid stevia and taste for sweetness. Dip each truffle into the melted chocolate and return to the parchment paper. Chill until firm.
Once hardened, if using peanut butter drizzle stir the ingredients together and drizzle over the chocolate coating.
Keep refrigerated until ready to serve.
Video
Notes
Nutrition Info does not include peanut butter drizzle but does include the needed outer chocolate coating.3 g net carbs per truffleThis recipe was first published in Feb of 2016.For those following my Midlife Macro Method™, these sugar-free truffles can easily be adjusted to fit your goals:
Classic Keto: Full butter or coconut oil = 15g fat per truffle.
MMM Version: Replace half the butter with Greek yogurt or add protein powder = closer to 8–9g fat and 8–10g protein per truffle.
That’s the beauty of this lifestyle — it’s flexible. Whether you’re following a high-fat keto phase or a moderate-fat, high-protein midlife phase, recipes like these can evolve with you.
Some people find great comfort in having all their meals planned out for them, others might like more flexibility. If you are in either category these meal plans will be just what you need to get on track.
My meal planning software allows you to swap, delete, add or start from scratch! So you won’t be tied to it, if sticking to a set meal plan bothers you.
Meal plans are especially helpful if you have no idea what to make your family and you’re trying to eat low carb and/or keto. That’s where my recipes come in handy. I’m a busy mom of 3 kids and a pretty picky hubby who all love to eat!
Even though my kids are eating keto, they are more low carb and like I said, your family really won’t care as long as the food is delicious. All my recipes are approved by my family first before they are posted on my blog so have no fear that your family won’t like the recipes.
Planning meals is important on a low carb diet. When you have a plan, all the rest falls into place. You have a shopping list and you’ll save money by sticking to the list rather than buying crappy packaged foods or ordering out.
Here’s a glimpse of just a few recipes that are on our meal plan this next week ahead!
Asian Chicken Meatballs made gluten free, flour free, keto, low carb, paleo and easy for a satisfying meal or appetizer! Bake or air fry instructions are included. Just 2 grams of total carbs per serving!
This is a quick and easy brownie mug recipe that makes just 2 servings! This is an exclusive keto recipe from my new book The 30-Day Sugar Elimination Diet! This keto brownie recipe can be enjoyed on a keto diet or low carb diet at just 4 g net carbs per serving.
Meal Plan Membership
Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership.
Each Friday you will get a meal plan that comes to your email. You’ll have that early in order to go food shopping before the meal plan begins on Sunday.
You will be able to view and print the meal plan and the shopping list. If you don’t like a meal, simply delete it and swap it with another meal you like.
The shopping list will automatically adjust. It’s the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow you the option to remove, add, start with a blank menu and create your own if you so wish.
You can choose from Three Meal Plan Options:
Low Carb Meal Plan includes breakfast, lunch, dinner, and snacks with 50 total grams of carbs or less per day.
Keto Meal Plan includes breakfast, lunch, dinner, and snacks with 30 total grams of carbs or less per day.
Intermittent Fasting Keto Meal Plan includes 2 meals per day plus one protein/fat rich snack daily with no more than 20 total carbs per day.
Finally, we have our most popular, 28 day Low Carb and Keto Meal plan, that offers you one month of keto and one month of low carb! You’re getting 2 months of meal plans, all in one document, with shopping lists included.
These easy low carb cottage cheese pumpkin keto bagels have just the right consistency of traditional chewy bagels and an extra protein boost with 17 grams protein! Delicious bagels with just 4 g net carbs!
Easy Low Carb Keto Cottage Cheese Pumpkin Bagels
If you’ve been following the cottage cheese trend lately, you know it’s having a big moment—and for good reason!
Cottage cheese is loaded with protein, B vitamins, and healthy fats, making it the perfect way to boost protein intake without adding unnecessary carbs.
These homemade bagels are soft, chewy, and full of seasonal flavor thanks to pumpkin puree and pumpkin pie spice.
They’re baked to a golden brown perfection in a mold on a baking sheet, and they make a great option for meal prep since you can freeze and reheat them later. If you’re tired of traditional bagels spiking your blood sugar, this recipe is going to become one of your favorite recipes.
Why You’ll Love This Recipe
Low carb and keto-friendly: Each pumpkin bagel is made with gluten-free flour alternatives like coconut flour, so they fit perfectly into a keto diet. If you’re following my Midlife Macro Method these bagels are perfect for you!
High-protein bagels: Using cottage cheese and collagen and protein powder gives these bagels extra grams of protein to help you feel satisfied longer.
Easy bagel recipe: You don’t need yeast, long prep time, or complicated steps. With just simple ingredients and exact measurements, the dough comes together in minutes.
Great texture: The combination of cottage cheese and pumpkin puree creates a slightly different texture than regular bagels that use all purpose flour or self-rising flour-moist, chewy, and absolutely delicious.
Perfect for any time of year: While pumpkin spice bagels scream fall, I make these all year long because they’re just that good.
Ingredients You’ll Need
Cottage cheese – I used Lactaid lactose free cottage cheese, but Good Culture full-fat cottage cheese is a great option, but fat-free cottage cheese or plain Greek yogurt will also work.
Pumpkin puree – Be sure to use pure pumpkin puree, not pumpkin pie filling.
Small egg – Helps bind the dough together.
Coconut flour – Gives structure while keeping net carbs low.
Baking powder & baking soda – Helps the dough rise into that classic bagel shape.
Pumpkin pie spice or warm spices – Cinnamon, nutmeg, or allspice make these taste like fall.
Sea salt – Balances out the sweetness with savory flavor.
Optional: melted butter brushed on top before baking.
Tips for Success
Always start with room temperature ingredients so the dough mixes evenly.
Use parchment paper or a silicone baking mat for best results and easy cleanup.
If you prefer air fryer bagels, place the mold in the air fryer basket at 325°F for 10–12 minutes.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Baking Pan Tip — Silicone vs. Metal
Silicone pans bake more gently than metal, which can lead to a softer, slightly steamed texture if not adjusted.
If you use silicone, be sure to extend the bake time or transfer the bagels mid-bake for the best result. A metal donut or bagel pan will yield a crisper exterior and slightly shorter bake time but may be difficult to remove.
Flavor Tips
For a stronger spice flavor, increase cinnamon to 1 tsp and pumpkin pie spice to 1½ tsp total.
For a sweeter pumpkin bagel, add 1–2 tbsp granular sweetener along with the vanilla stevia.
The pumpkin flavor itself is mild — it’s the spices that bring the “fall bakery” taste.
Storage & Reheating
Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps fresh for 4–5 days.
Freezer: Freeze bagels individually in an airtight container for up to 1 month.
How To Reheat
Oven Method Preheat the oven to 350°F (175°C). Place the bagels on a baking sheet and warm for about 8-10 minutes until heated through, which helps maintain texture and revive the crust.
Microwave Method For convenience, microwave the bagel on a microwave-safe plate for 20-30 seconds. This method is quick but may soften the crust.
Toaster Method Slice the bagel and toast it lightly to restore some crispness and warmth without drying the interior.
Skillet Method Warm the bagel halves in a nonstick skillet over medium heat for 2-3 minutes per side. This method refreshes the bagel with a subtle crisp on the outside.
If you’ve been looking for a keto bagel recipe that’s simple, made with wholesome ingredients, and perfect for boosting your protein intake, this is it. Trust me—you’ll want to make a double batch and keep extras in your freezer for busy mornings.
These pumpkin bagels are one of the best ways to enjoy a cozy, fall-inspired breakfast while staying on track with your low carb or keto goals. The combination of cottage cheese and pumpkin puree makes them moist, flavorful, and high in protein. Whether you top them with sesame seeds, poppy seeds, or keep them plain, this easy recipe will quickly become a go-to in your home.
1/2-1tspground cinnamon(depending on how bold you want the flavor)
Instructions
Preheat oven to 350 degrees F. Place your silicone standard donut pan onto a parchment paper lined baking sheet pan. Do not grease silicone pan.
Add all ingredients to a blender or food processor. Blend until smooth and thick. Let the batter rest for 1–2 minutes so the coconut flour can fully absorb the moisture.
Divide evenly among 4 cavities of the silicone pan.
Bake for 25 minutes at 350°F.
Remove the bagels from the silicone pan and place them directly on the parchment-lined baking sheet. Lower the oven to 325°F and bake for an additional 5 minutes to set the centers without over-browning.
Cool on a wire rack. Enjoy warm with butter or cream cheese, or slice and toast once cooled.
Notes
Changing or swapping any ingredient, bagels may not rise or create chewy texture. Midlife Macro Method Approved recipe!
These Sugar Free Low Carb Keto Candied Bacon Pecan Pie Bars are the ultimate sweet-and-salty dessert for the holiday season. With a buttery shortbread base, gooey pecan mixture, and caramelized bacon pieces on top, they’re the kind of treat that makes everyone — even those who don’t follow a keto lifestyle — come back for seconds. Best of all, these bars are completely grain free, sugar free, and low carb, making them the perfect dessert to share at holiday gatherings without derailing your progress.
Why You’ll Love This Recipe
When the holiday season rolls around, it can feel challenging to navigate parties and family gatherings while sticking to your keto diet or low carb way of eating.
Most dessert tables are filled with high carb, sugary classics like pecan pie made with corn syrup, regular sugar, and traditional flour crusts.
But these keto pecan pie bars solve that problem beautifully.
With a crisp almond flour shortbread crust and a rich, caramel-like filling made with brown sugar substitute, maple syrup flavoring, heavy cream, butter, and chopped pecans, you can indulge without the sugar crash.
They’re easy to make using simple ingredients and tools you probably already have on hand — like a mixing bowl, food processor, medium saucepan, parchment paper, and an airtight container for storage.
Plus, they’re freezer friendly, so you can make them ahead and store in a freezer-safe container for stress-free entertaining.
My Sugar-Free Journey
I gave up sugar over 19 years ago and have never looked back.
My journey started with removing white sugar and switching to unrefined options like honey and maple syrup, but I was still eating plenty of carbs — oatmeal, whole wheat bread, fruit-filled yogurt, and brown rice. I didn’t realize these foods were still spiking my blood sugar and keeping my cravings alive.
Eventually, I learned that it wasn’t just about the type of sweetener, but also about grams of net carbs.
Even “healthy” carbs can raise blood sugar, leading to those same roller-coaster cravings. Once I lowered my daily carbs from about 100 g net to around 40 g net, my cravings disappeared, and I found a sustainable rhythm.
For me, following a low carb and keto lifestyle isn’t about restriction — it’s about balance. Over the years, I’ve developed recipes like these bacon pecan pie bars that let me fully enjoy the holiday season while keeping my health goals intact.
Whether you’re brand new to keto or have been sugar-free for years, having go-to desserts like this makes it easy to stay on track without feeling deprived.
Ingredient Spotlight
One of the best things about this recipe is how easy the ingredients are to find.
Here’s what you’ll need:
Bacon – Uncured and nitrate-free for the best flavor. The bacon gets coated in syrup and spices, then baked until golden brown and crisp.
Allulose syrup – A fantastic sugar substitute that caramelizes well, giving you that sticky, sweet finish without regular sugar.
Cinnamon & black pepper – Optional, but they bring warmth and a subtle kick to the candied bacon.
Butter – Unsalted butter gives the shortbread its classic flavor and texture.
Almond flour – A low carb, grain-free base that works perfectly for shortbread crust. You could also try a coconut flour crust if you prefer.
Vanilla extract – Adds depth of flavor to the crust and filling.
Maple extract – Gives that pecan pie filling a cozy, seasonal note.
Heavy cream – Creates the gooey, caramel-like filling when combined with butter and sweetener.
Pecans – Chopped for the filling and pecan halves can be arranged on top for presentation. Use crunchy pecans for the best texture.
Tips for the Perfect Bars
Use medium heat when making the filling so the sweetener melts smoothly without burning.
Don’t skip the cooling step — it allows the filling to set properly, creating that classic gooey layer without being runny.
Make sure your butter and eggs (if added in variations) are at room temperature for best results.
Experiment with different pan sizes if you prefer thicker or thinner bars.
If you prefer a dairy-free option, coconut oil and coconut cream can work in place of butter and heavy cream.
Serving Suggestions
These bars are a great way to end a festive meal, but they’re also perfect for:
Holiday dessert trays alongside chocolate bark, truffles, or cookies
Edible gifts packaged in decorative boxes
A Thanksgiving or Christmas dessert spread that includes both regular pecan bars and these keto-friendly ones for variety
Pairing with a warm cup of coffee for a cozy afternoon treat
If you want to add a little extra flair, drizzle with a sugar-free caramel sauce or sprinkle with extra chopped pecans before baking.
Nutrition Information
Each bar contains approximately 2 g net carbs, making them a smart choice for anyone counting net carbs or managing blood sugar levels. They’re satisfying, rich, and indulgent without the sugar spike that comes from traditional pecan squares made with regular sugar and corn syrup.
These Keto Bacon Pecan Pie Bars prove that you can enjoy decadent holiday desserts while sticking to your keto lifestyle.
Whether you’re bringing them to a party, storing them in your freezer for easy entertaining, or just enjoying a quiet moment at home, they’re the perfect low carb, sugar-free treat that everyone will rave about.
If you make these, I’d love to see your creations! Tag me on TikTok if you decide to make them and share — it’s a great way to inspire others. And don’t forget to check the recipe card at the bottom of this post for printable instructions.
Sugar Free Low Carb Keto Candied Bacon Pecan Pie Bars
Prepare the Candied BaconPreheat your oven to 375°F. Line a baking sheet with parchment paper or foil. Lay out the bacon strips and brush them with half the allulose syrup. Sprinkle with cinnamon and pepper if using. Bake for 10 minutes, flip, brush with remaining syrup, and bake another 5–10 minutes until crisp and golden brown. Once cool, chop into small pieces
Make the Shortbread BaseReduce the oven temperature to 350°F. Add almond flour, melted butter, vanilla, sweetener, and salt to a food processor. Pulse until fine crumbs form. Press the mixture evenly into an 8×8 baking dish lined with parchment. Bake for 10 minutes until lightly golden.
Create the Pecan Pie FillingIn a small saucepan over medium heat, combine butter, brown sugar sweetener, allulose, maple syrup flavoring, heavy cream, and spices. Bring to a gentle boil, stirring constantly for about 1 minute. This creates a smooth, gooey pecan mixture that resembles classic keto pecan pie filling without any corn syrup or regular sugar.
Remove from heat and stir in chopped pecans and the candied bacon. Pour this filling over the baked shortbread crust, spreading into an even layer.
Bake & CoolReturn the dish to the oven and bake for about 20 minutes, until the edges are bubbling and the top looks caramelized. Let the bars cool completely before cutting. This helps the filling set and makes slicing clean, even squares easy.
Video
Notes
2 g net carbsThis recipe was first published in Dec. 2016.
These Sweet and Crunchy Keto Candied Pecans are low carb, sugar free and the perfect Holiday Party Snack or Homemade Gift!
Sugar Free Keto Candied Pecans
These sweet, crunchy Sugar-Free Keto Candied Pecans are the perfect low carb holiday season party snack or homemade gift for friends and family.
With simple ingredients and a quick bake time, this recipe delivers that classic candied flavor and texture without sugar — ideal for a keto diet, low carb lifestyle, or anyone who wants a healthier twist on a holiday favorite.
Every year as the holidays approach, I find myself juggling a packed calendar: cooking, baking, hosting, and of course…wrapping gifts.
Thankfully, my husband has taken over wrapping duties since I was pregnant with our youngest — a true Christmas miracle! That frees me up to focus on my favorite part: making delicious low carb and keto recipes to share at parties, give as gifts, and enjoy a sweet treat with my family.
This keto candied pecans recipe has been a holiday staple in my home for years. I love doubling the batch to fill mason jars for gifts, sprinkle over salads, or keep on hand for a sweet and crunchy keto snack.
Unlike traditional candied nuts loaded with sugar, this version uses a blend of sugar-free sweeteners, Monk Fruit Allulose sweetener and sugar-free maple syrup to create that perfect caramelized coating — without spiking blood sugar or kicking you out of ketosis.
Anyone looking to reduce their sugar intake of white sugar during the crazy holiday season whether on a low carb diet or not, this is a great low carb snack!
Why You’ll Love This Keto Candied Pecans Recipe
Low Carb & Sugar Free: Sweetened with a Monk Fruit Allulose Blend and sugar-free maple syrup instead of refined sugar.
Simple Ingredients: Just a few pantry staples make these sweet, crunchy, and irresistible.
Quick & Easy: Prep in 5 minutes and bake until golden.
Versatile: Perfect as a holiday party snack, on top as a salad topper, as a crunchy topping for keto desserts, or packed into mason jars for homemade gifts.
Healthy Fats: Pecans provide satisfying fats and a naturally sweet flavor that pairs beautifully with the cinnamon and maple notes.
WHEW!! I’m exhausted thinking about it all! But this recipe today is the best candied pecans recipe I can make over and over again with no stress, no worries and honestly hassle free! It’s perfect for gift giving in a cute little mason jar as well as a holiday parties!
Tips for Perfect Sugar-Free Candied Pecans
Use Parchment Paper: Line your baking sheet to prevent sticking and ensure easy cleanup.
Stir Midway: Tossing the fresh pecans halfway through baking helps the sweetener mixture evenly coat each nut and creates a crisp, candy-like shell.
Cool Completely: Let the pecans cool on the pan — as they cool, the coating hardens into that irresistible crunchy texture.
Storage: Store in an airtight container or glass mason jar at room temperature for up to 2 weeks. Perfect for make-ahead holiday prep!
Serving & Gifting Ideas
Holiday Gifts: Fill small mason jars with candied pecans, add a ribbon, and share them as thoughtful homemade keto gifts.
Salad Topping: Sprinkle over roasted veggie or leafy green salads for a crunchy topping.
Dessert Garnish: Use as a keto-friendly topping for pumpkin pie, cheesecake, or sugar-free ice cream.
Snack Attack: Enjoy a small handful of these keto pecans as a sweet snack over some plain Greek yogurt or cottage cheese that fits your low carb or keto diet.
2tablespoonBourbonfor extra depth of flavor (add to the wet ingredients — will cook off during baking)
1tspcayenne pepper or for a spicy kick or chipotle powder.
Instructions
Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper.
Combine Wet Ingredients: In a medium mixing bowl, whisk together melted butter, sugar-free maple syrup, and maple extract. If using bourbon, whisk it in here.
Add Sweetener & Spices: Stir in the Monk Fruit Allulose Blend and ground cinnamon until fully combined into a thick, sweetener mixture.
Coat the Pecans: Add the pecans to the bowl and toss until each pecan is evenly coated.
Spread & Bake: Arrange the coated pecans in a single layer on the prepared baking sheet. Bake for 15–20 minutes, stirring once halfway through to ensure even caramelization.
Cool & Harden: Remove from the oven and stir gently while the mixture is still hot, then let the pecans cool completely on the pan. The coating will firm up as they cool, creating a sweet, crunchy shell.
Store: Once fully cooled, transfer to an airtight container or mason jars. Store at room temperature for up to 2 weeks.
Notes
5 g net carbs
Bourbon is optional and can be eliminated if desired.
The photos in this post are a double batch of the recipe below as I plan to give them as gifts in mason jars to family and friends for Christmas.
This recipe was first published in December of 2014.
The meals that we feature on my website and in our menu plans are made for families. If you’re following a low carb or ketogenic diet and you’re doing it alone, the meals here are made for you!
All of these recipes use whole food ingredients and are easy to make for any busy weeknight.
Recipes that require a bit more time are scheduled for the weekend, and even desserts making during the week, a bit easier. You’re family will never complain eating these recipes because they don’t taste like diet food in the least!
Here’s a glimpse of just a few recipes that are on our meal plan this next week ahead!
Low Carb Pizza Stuffed Chicken Breasts are perfectly moist and with all the flavors of a pepperoni pizza, even non chicken breast lovers will enjoy this!
These Crock Pot Low Carb Keto Beef Short Ribs recipe make the most satisfying and delicious meal, served over mashed cauliflower. It’s comfort in a dish!
These Low Carb Sugar-Free Salted Caramel Snickerdoodle Cookies are gluten fee, grain free and perfect for the holidays!
Meal Plan Membership
Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership.
Each Friday you will get a meal plan that comes to your email. You’ll have that early in order to go food shopping before the meal plan begins on Sunday.
You will be able to view and print the meal plan and the shopping list. If you don’t like a meal, simply delete it and swap it with another meal you like.
The shopping list will automatically adjust. It’s the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow you the option to remove, add, start with a blank menu and create your own if you so wish.
You can choose from Three Meal Plan Options:
Low Carb Meal Plan includes breakfast, lunch, dinner, and snacks with 50 total grams of carbs or less per day.
Keto Meal Plan includes breakfast, lunch, dinner, and snacks with 30 total grams of carbs or less per day.
Intermittent Fasting Keto Meal Plan includes 2 meals per day plus one protein/fat rich snack daily with no more than 20 total carbs per day.
Finally, we have our most popular, 28 day Low Carb and Keto Meal plan, that offers you one month of keto and one month of low carb! You’re getting 2 months of meal plans, all in one document, with shopping lists included.
This Sugar Free Low Carb Keto Chocolate Pumpkin Mousse Cake is a show-stopping, gluten free,grain free, nut free, sugar free, keto dessert that will impress your family and friends without blowing your macros. With its gorgeous mousse layers and rich chocolate pumpkin flavor, it’s the perfect elegant fall dessert that’s as beautiful as it is delicious. Even better? It’s no bake, easy to prepare, and made with simple ingredients you probably already have on hand.
Why you will love this Keto Chocolate Pumpkin Mousse Cake
This fantastic low carb pumpkin mousse dessert combines all the flavors of fall—creamy pumpkin pie spice, smooth whipped heavy cream, and rich chocolate—layered together into a silky mousse cake.
It’s perfect for pumpkin lovers, anyone following a keto lifestyle, or if you’re looking for an easy keto dessert that feels indulgent while still helping you balance blood sugar and keep net carb count low.
Each slice is filled with nutrient-dense whole foods, healthy fat, and low-carb sweetness, making it a great option for those following a keto diet, low carb dessert plan, or even looking for recipes that fit into a meal plan for portion control.
Chocolate Pumpkin Mousse Cake
This layered mousse chocolate cake looks like it came straight out of a bakery, but the truth is it’s incredibly simple to prepare. The tasty crust comes together quickly in the food processor with basic ingredients like sunflower seeds, cocoa powder, and butter.
Then the pumpkin pie filling and mousse layers are whipped in a stand mixer until smooth and fluffy. Whether you’re making this for the fall season, Thanksgiving, or a holiday party, it’s guaranteed to be a crowd-pleaser.
November has always been a special month for me. Not only do I love the fall season, I love everything leading up to preparing for Thanksgiving. It also just so happens to be my birthday right before Thanksgiving this year and for sure this is one of the cakes I will be serving!
Why No Bake Desserts Work
I’ve always loved no bake recipes because they save time and eliminate stress. They’re the best part of holiday baking for me—make-ahead, easy to prep, and always a hit.
Whether I’m whipping cream to soft peaks or stiff peaks with my mixing bowl and stand mixer, no bake desserts like this one turn out beautifully every time.
Plus, no bake treats stay fresh and hold their shape, so you can prepare this in advance and focus on enjoying time with family.
Uses low carb sweetener options like stevia or monk fruit—zero calories and no sugar crash.
Perfect for anyone with a sweet tooth who still wants portion control.
A delicious dessert that looks impressive, yet uses simple ingredients and exact measurements you can trust.
Flavored liquid stevia can be hard to find in any local health store, they just don’t seem to carry anything but plain or vanilla. I use Amazon for all my flavored stevias.
This Keto Pumpkin Mousse recipe is one of my favorite recipes from my 3rd book collection of fall favorites, and it’s perfect for sharing with family during the fall season.
Whether you’re a lifelong fan of pumpkin, following a 30-Day Sugar Elimination Diet, or just need a fantastic dessert for the holidays, this one will not disappoint!
1tspchocolate liquid stevia(or your favorite low-carb sweetener sugar substitute or monk fruit sweetener) I do not recommend granular low carb sweetener which can cause a grainy texture in no bake keto cheesecake and any no bake keto pumpkin dessert recipes.
Optional toppings: sugar-free chocolate shavings or chocolate chips
Instructions
Make the crust: Place all crust ingredients into the food processor and pulse until well combined. Spread evenly into a 9-inch springform pan, pressing firmly into the bottom of the pan.
Pumpkin mousse layer: In the stand mixer, combine softened cream cheese, pumpkin puree, pumpkin pie spice, vanilla, salt, and pumpkin stevia. Blend well. Slowly add the heavy cream and whip until thick, fluffy, and smooth (about 5 minutes). Spread the pumpkin mixture evenly over the crust.
Chocolate mousse layer: Rinse your mixing bowl. Add softened cream cheese, cocoa powder, and chocolate stevia. Blend until smooth. Add heavy cream and whip until thick and creamy. Spread evenly over the pumpkin layer.
Top with chocolate shavings or whipped cream. Chill 2–3 hours or overnight for best results.
Video
Notes
5 g net carbsThis recipe was first published in November 2016 and updated with video in November 2019.
These Keto Snickerdoodle Truffles are a sugar-free, low-carb, dairy-free, no bake treat made with simple ingredients you probably already have in your pantry—like nut butter, protein powder, monk fruit sweetener, and warm spices. They’re the perfect balance of cinnamon-sugar flavor and creamy texture, coated in rich melted chocolate. Whether you’re following a keto, paleo, or sugar-free lifestyle, these scrumptious little bites fit right in.
Quick Easy Paleo Snickerdoodles
I’ve been making no bake recipes for years because, honestly, I prefer cooking to baking. I don’t always have a lot of time for fancy desserts or complicated steps like using a double boiler or oven-proof skillet.
Quick desserts are my favorite kind of desserts. That’s why a no bake truffle like these are such a lifesaver—they look impressive, taste indulgent, and yet take less than 10 minutes of actual prep time.
Why These Fit Into a Low Carb Lifestyle
Each truffle has just 1g net carbs, making them an ideal low-carb dessert or snack. They’re naturally gluten-free, grain-free, and free of refined sugar.
Thanks to the balance of protein powder, healthy fats from nut butter, and low-carb sweetener, these truffles help balance blood sugar while satisfying your sweet tooth. Full nutritional information is located at the bottom of this page on the full printable recipe card.
As a Certified Nutritional Therapy Practitioner, I designed this recipe to provide not just flavor but also function. Instead of spiking your blood sugar like traditional cookies or candy, these truffles help keep energy steady.
Serving Ideas
Holiday Parties – Arrange with other fancy desserts like cheesecake bites, snickerdoodleskillet cookies, and cookie dough truffles.
On the Go – Toss a few in a small bowl or pack them for travel.
Dessert Platter – Pair with keto snickerdoodle cookies or low carb brownies.
Gift Giving – Wrap in a small box for a thoughtful, sugar-free holiday gift.
Why You’ll Love These Sugar-Free Paleo Snickerdoodles
No Bake – No oven, no stove, no long bake time. Just mix, roll, and coat in chocolate.
Simple Ingredients – Nut butter, protein powder, monk fruit sweetener, cinnamon, and sugar-free chocolate chips. That’s it!
Keto & Paleo Friendly – No refined sugar, no gluten, no grains, and absolutely no added sugar.
Quick & Easy – Takes just minutes to put together. Perfect for when you don’t have a lot of time.
Portable – Keep them in an airtight container and you’ve got a protein-rich snack ready anytime.
They also make a fabulous holiday season dessert. Imagine a platter of these bite-sized truffles next to your favorite keto snickerdoodle cookies, chocolate bars, or fat bombs—a spread that looks like it took hours, but really was stress-free and quick.
Protein Powder – I prefer vanilla protein powder for sweetness and structure, but you can substitute with fine almond flour or even coconut flour. If skipping protein powder, just add a little extra vanilla extract.
Flavor Boosters – Maple extract, vanilla extract, and cinnamon liquid stevia really give these truffles that nostalgic snickerdoodle taste.
Cinnamon Sugar Mixture – Classic snickerdoodles always have that cozy cinnamon sugar coating. We recreate it here with a mix of cinnamon and a keto-friendly sweetener.
Chocolate Chips – I use sugar-free chocolate chips for the coating. Dark chocolate or white chocolate also works. Melt them in a microwave-safe glass bowl or double boiler.
Optional mix-ins: a spoonful of coconut oil for smoother chocolate coating, or a sprinkle of protein powder in the coating for a thicker shell.
Variations and Substitutions
These truffles are versatile and can easily be adjusted to your needs:
Dairy-Free – Stick with coconut oil, coconut flour, and dairy-free protein powder.
Flavor Swaps – Add warm spices like nutmeg or pumpkin spice for seasonal flavor.
Different Coatings – Use dark chocolate, white chocolate, or roll in a cinnamon-sugar mixture instead of dipping.
Extra Protein – Boost with more protein powder or collagen powder.
Tips for Perfect Keto Snickerdoodle Truffles
Store Properly – In an airtight container at room temperature or in the fridge for up to 2 weeks.
Room Temperature Ingredients – Makes it easier to mix.
Use a Cookie Scoop– Ensures even portions and a prettier end result.
Chill Before Coating – If your dough feels too soft, chill the truffles for 10 minutes before dipping.
More No Bake Truffles You’ll Love
I’ve got plenty of no bake delicious desserts on my website for this time of the year.
Each recipe uses simple ingredients, no refined sugar, and quick steps—proof that dessert doesn’t need to take a long time or a lot of effort.
These No Bake Low Carb Keto Paleo Snickerdoodle Truffles are proof that a healthier lifestyle doesn’t mean giving up dessert. With nutrient-dense whole foods like almond butter, coconut flour, protein powder, and monk fruit sweetener, you can indulge in something that tastes like a classic sugar cookie truffle—without the refined sugar or guilt.
The best thing about them? They fit into almost any dietary restriction: keto, paleo, dairy-free, and gluten-free. And whether you’re making them for the holiday season, your first time baking lowcarb, or just because you’re craving a quick dessert, these little bites will hit the spot.
So go ahead—grab your cookie scoop, parchment paper, and baking sheet, and whip up a batch of these scrumptious truffles. You’ll fool everyone into thinking you spent hours in the kitchen, when really it only took 5 minutes. That’s my kind of dessert.
Mix the Base-In a large bowl or stand mixer or food processor, combine the nut butter, protein powder (or almond flour), monk fruit sweetener, cinnamon stevia, maple extract, and a pinch of salt. Blend until smooth and dough-like.
Shape Into Truffles-Use a cookie scoop or small spoon to portion the dough. Roll between your hands until you form a bunch of little truffles, about 12 total. Place them on a parchment paper-lined baking sheet or cookie sheet.
Melt the Chocolate-In a microwave-safe bowl or double boiler, melt your sugar-free chocolate chips with a teaspoon of coconut oil, stirring until smooth.
Dip and Coat-Drop each truffle into the melted chocolate, coating fully with the help of a fork. Tap to remove excess chocolate and place back on the parchment paper.
Set and Store-Let them set in the fridge until the coating hardens. Store in an airtight container at room temperature or refrigerate for longer storage.
Video
Notes
Net Carbs: 1 gThis recipe was first published in September of 2016 and updated with video in September 2018.I do recommend flavored cinnamon stevia here to really add the flavor of traditional snickerdoodles, but if you don’t have it, use vanilla stevia and add 1/4 tsp of ground cinnamon.
These Easy Keto Cinnamon Roll Muffins are a delicious treat made without any grains or wheat flour—completely low carb, sugar-free, gluten-free, nut-free, and keto friendly. With just a few main ingredients like coconut flour, sunflower seed flour, and flaxseed, these high proteinmuffins are the perfect breakfast or snack on a low-carb diet.
Easy Low Carb Keto Cinnamon Muffins
When you ask someone on the standard American diet what they’ll have on Christmas morning, most will say those canned Pillsbury cinnamon rolls. But for anyone following a keto diet or low sugar lifestyle, that’s not an option.
That’s why I created this Keto Cinnamon Roll Muffin recipe—all the flavor of a warm cinnamon roll, but in an easy-to-make low carb muffins version.
No rolling required! These bake up golden brown, soft, and topped with a sugar free cinnamon sugar and creamy icing.
And with just 6 g net carb per muffin, they fit perfectly into a keto muffin recipe rotation for breakfast or dessert. All nutrition facts can be found at the bottom of this page on the printable recipe card.
If you’re looking for an authentic keto cinnamon rolls recipe I do have one that is fabulous but a lot more work then making these cinnamon roll keto muffins.
Here is my fabulous Keto Cinnamon Roll Recipe for those of us on a low carb diet and I would dare say they taste even better than any store bought.
The reviews for those rolls speak for themselves as well with many many positive comments. The only deal with them is they do require a few steps to make the dough and roll.
Sugar Free Cinnamon Roll Muffin Recipe
Think of these as a mock cinnamon roll. Once topped with cream cheese frosting or a drizzle of sugar-free maple syrup, no one will even miss the swirl.
Dry ingredients and wet ingredients are mixed separately, then combined in a large bowl.
Bake them in a muffin tin lined with muffin liners until golden brown.
Top with the cinnamon “sugar” mixture and creamy icing.
They’re also freezer friendly if stored in an airtight container—a great way to have a delicious breakfast or dessert ready ahead of time.
Sugar Free Cream Cheese Icing
This smooth keto cream cheese frosting is made with monk fruit sweetener (or allulose, heavy cream, and vanilla extract. It’s silky and low carb—no gritty texture, just the perfect topping for these keto cinnamon roll muffins.
Pro tip: if chilled, bring the icing back to room temperature before spreading or warm briefly in the microwave on a microwave-safe plate.
These keto friendly cinnamon roll muffins are the ultimate delicious treat—perfect for anyone living a keto lifestyle or just looking for a low sugar, high protein muffin that fits into midlife macros and keeps you satisfied.
The trick to making them look more like cinnamon rolls is after baking in their own muffin cup, remove and add to pie plate! Top with icing and you’re done!
It’s certainly no work of art to add icing gracefully. It’s supposed to be a hot mess right? I think that’s what everyone loves about them!
Preheat oven to 350°F. Line a 12-cup muffin tin with muffin liners.
In a small bowl, combine cream and vinegar; set aside.
In a medium bowl, whisk together all dry ingredients.
In a mixing bowl with hand beaters or a stand mixer, blend butter, oil, eggs, syrup, and sweetener until fluffy.
Add the cream mixture, then slowly add the dry ingredients until combined.
Spoon batter into muffin cups.
In a small bowl, mix topping ingredients; spread over each muffin.
In a small bowl stir the topping ingredients together and spread on about a teaspoon to each muffin top.
Bake 25 minutes, until golden brown and a toothpick inserted comes out clean.
While the muffins are baking , mix the icing ingredients together in a stand mixer until smooth, no lumps. Set aside until muffins are ready.
Allow muffins to cool about 5 minutes then loosen around edges with a butter knife.
Remove to a pie plate if desired to top with Icing and enjoy!
If making ahead, keep muffins and icing in the refrigerator, reheat muffins in oven at 350 for 10 minutes and add icing when ready to serve.
Video
Notes
6 g net carb per muffinThis recipe was first posted on my blog in December of 2014 and updated with video in September 2018.Suitable for those with serious allergies (nut-free option: use sunflower seed flour) I can not use almond flour since my youngest has a tree nut allergy so I used sunflower seeds one time I made them and I’ve also used sesame flour, I liked the sesame flour best for the texture.
Store leftovers in an airtight container in the fridge; reheat before serving.
Can be frozen and reheated—just add fresh icing.
Use your favorite keto sweetener—I prefer monk fruit sweetener or erythritol.
Great for Christmas morning, holidays, or anytime you want a delicious breakfast without the sugar crash.
Creating low carb meal plans doesn’t have to be difficult or a chore, it can actually be quite fun!
Once you’ve got some delicious recipes you know your family loves, making a plan isn’t hard at all. If you’ve been coming to my website for low carb recipes then you will love the meal plans we create on a weekly basis.
All my recipes made nicely, with variety, each week that includes a shopping list as well.
You can swap out any of the meals for something else and the shopping list will update correctly for you. If you’re just starting out eating low carb this plan will be perfect for you, allowing up to 40 net carbs daily.
If you’ve been low carb for a long time and ready to try the keto diet, you can easily do that with our meal plans as well. Each week if you like you can easily switch between the three plans.
Here’s a glimpse of just a few recipes that are on our meal plan this next week ahead!
This Low Carb Instant Pot Keto Beef Stew takes under an hour from start to finish using fresh, whole nutrient dense foods and is comfort in a bowl on a cold winter’s day! Stove top cooking method is also provided.
This Slow Cooker Keto Lemon Cake is sugar free, gluten free, grain free, low carb and filled with a lemony custard and fresh blueberries! Just 1 g net carbs and perfect for either a low carb diet or keto diet!
Meal Plan Membership
Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership.
Each Friday you will get a meal plan that comes to your email. You’ll have that early in order to go food shopping before the meal plan begins on Sunday.
You will be able to view and print the meal plan and the shopping list. If you don’t like a meal, simply delete it and swap it with another meal you like.
The shopping list will automatically adjust. It’s the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow you the option to remove, add, start with a blank menu and create your own if you so wish.
You can choose from Three Meal Plan Options:
Low Carb Meal Plan includes breakfast, lunch, dinner, and snacks with 50 total grams of carbs or less per day.
Keto Meal Plan includes breakfast, lunch, dinner, and snacks with 30 total grams of carbs or less per day.
Intermittent Fasting Keto Meal Plan includes 2 meals per day plus one protein/fat rich snack daily with no more than 20 total carbs per day.
Finally, we have our most popular, 28 day Low Carb and Keto Meal plan, that offers you one month of keto and one month of low carb! You’re getting 2 months of meal plans, all in one document, with shopping lists included.
These easy low carb keto cottage cheese protein brownies are so rich and delicious you won’t believe they are sugar free and MMM™ approved!
Viral Cottage Cheese Brownie Recipe
I’ve seen a couple of viral cottage cheese brownies but one has over 25 grams of carbs and another uses whole wheat flour. I didn’t see any that were actually keto friendly or gluten free on social media so I got to work to make my own version my way.
This little kitchen experiment turned into one of the best healthy brownie recipes I’ve ever made: sugar-free, low-carb keto cottage cheese brownies.
At first, the idea of using a cottage cheese in a brownie batter might sound appetizing, but hear me out—these brownies have a fudgy texture, rich chocolate flavor, and creamy center that rivals even traditional brownie recipes.
Not only do these brownies fix chocolate cravings and sweet tooth moments, but they’re also a great source of protein, making them the perfect healthy sweet treat to fit into a keto diet, low carb lifestyle, or even as a post-workout snack.
Whether you’re a brownie lover who usually prefers cakey brownies or fudgy brownies, this recipe delivers the best of both worlds with moist crumbs, gooey center, and a creamy texture thanks to the cottage cheese.
What Makes This Recipe Great
Simple recipe with easy substitutions. You don’t need fancy skills or equipment—though a food processor helps make the batter silky smooth.
Just blend, bake in your favorite baking dish, and line it with parchment paperfor best results. In about 30 minutes, you’ll have a healthy sweet treat ready for meal prep, dessert, or snacking.
Keto-friendly and sugar-free. No refined sugar, no regular flour, no added sugar—just clean, simple ingredients. These brownies are naturally lower in net carbs, making them a guilt-free indulgence.
Fudgy brownies with protein content. Most keto brownies rely on heavy cream or oils, but here the cottage cheese mixture brings a creamy texture and a subtle tang that pairs perfectly with unsweetened cocoa powderor Dutch cocoa powder.
The result is a fudgy texture that feels just like traditional brownies but with more grams of protein.
Core Ingredients & Substitutions
Coconut flour or almond flour. Either low carb flour option works here. Coconut flour keeps it nut-free and boosts grams of fiber, while almond flour adds extra richness. You will need a lot more almond flour though to equal what I used for coconut flour.
The texture will be less fudgy and more cakey with almond flour, because it won’t tighten up as much as coconut flour does. If you want to swap 1 tbsp coconut flour → you need about ¼ cup (4 tbsp) almond flour to get similar structure.
Cottage Cheese. The secret to these viral cottage cheese brownies! I prefer using full-fat cottage cheese for a creamier finish, but low-fat or even Greek yogurt can be swapped in.
Unsweetened cocoa powder. For that bold chocolate flavor. If you love dark chocolate brownies, try mixing in some dark chocolate chips for extra indulgence.
Vanilla extract. Balances out the cocoa and enhances the overall brownie batter flavor.
Sticking to the pan? – Always line with parchment paper for easy lifting.
Grainy batter – Make sure your coconut flour is fine-textured. If needed, pulse your dry ingredients in a food processor.
Wet batter – Cottage cheese can add extra moisture. Adding one more tablespoon coconut flour usually fixes it.
Too dense? – Don’t overmix and be sure your baking powder is fresh.
Freezing & Storing Leftovers
Freezer: Wrap individual brownies and store in an airtight container for up to 2 months. Perfect for healthy brownie meal prep!
Room temperature: Store in an airtight container for 2–3 days.
Refrigerator: Keeps for up to a week; reheat for that just-baked feel.
Why You’ll Love These Brownies
This recipe combines the comfort of traditional brownies with a modern, health-conscious twist: no sugar, more protein, and fewer carbs. The fudgy texture, gooey center, and rich chocolate flavor will satisfy even the biggest brownie lovers—without spiking your blood sugar.
So next time you’re craving brownies, skip the regular sugar and refined flour and whip up a batch of these keto brownies.
They’re the perfect healthy brownie recipe for satisfying sweet cravings, supporting your macros, and even impressing your family with a recipe that feels indulgent but is secretly packed with protein.
Grab that tub of cottage cheese, mix up this simple recipe, and let these become your new favorite chocolate fix.
This recipe combines the comfort of traditional brownies with a modern, health-conscious twist: no sugar, more protein, and fewer carbs. The fudgy texture, gooey center, and rich chocolate flavor will satisfy even the biggest brownie lovers—without spiking your blood sugar.
Preheat oven to 350°F (175°C). Line an8×4 loaf pan with parchment or lightly grease.
Add cottage cheese to a food processor and blend cottage cheese until smooth.
Add in egg yolks, cocoa powder, collagen, low carb confectioners, coconut flour, liquid monk fruit, vanilla extract, baking powder and salt until thick and uniform.Fold in chocolate chips.
Spread batter evenly into prepared loaf pan.
Bake 25–30 minutes, until edges are set and a toothpick comes out with moist crumbs (not wet batter).
Cool at least 20–30 minutes before slicing — it will firm as it rests.
Store in an airtight container, lined with parchment or wax paper between layers in the fridge for up to 5 days. They firm up in the fridge and have a fudge like texture.
To Freeze: Wrap individual squares in parchment and place in a zip bag or container. Freeze up to 2–3 months.Thaw in fridge overnight, or microwave 15–20 seconds for a softer, warm brownie.
Notes
This recipe makes 8 brownies.5 g net carbsMMM™ Approved!
These beautiful creamy low carb truffles are everything you love about cheesecake and pumpkin pie flavor wrapped up in a bite-sized, perfectly portioned fall treat. These keto pumpkin cheesecake truffles have just 2 g net carbs!
Keto Pumpkin Truffles
If you’re craving pumpkin spice flavor but don’t want the excess sugar or carbs, these sugar-free pumpkin cheesecake truffles will be your new favorite sugar-free truffles.
With luscious cheesecake filling, a touch of canned pumpkin puree, warm spices, and a silky chocolate coating, this is the easiest no bake keto dessert recipe you’ll make all season.
Just 2 g net carbs for one pumpkin flavor cheesecake truffle! Printable recipe card is located at the bottom of this page with all nutritional information.
Why You’ll Love These Keto Pumpkin Cheesecake Balls
Keto & Low Carb: Each truffle has just 2 g net carbs, making them a guilt-free option to help balance blood sugar while satisfying your sweet tooth.
Quick Treat: No need to bake or fuss—these are truly a no bake recipe made in just minutes with a stand mixer and simple pantry staples.
Portable Dessert: Store in an airtight container or covered container in your fridge for the perfect grab-and-go snack.
Fall Flavor: Packed with real pumpkin puree and pumpkin pie spice, these pumpkin truffles are ideal for the fall season, Halloween parties, or holiday gatherings.
Whether you call them pumpkin balls, keto pumpkin cheesecake truffles, or sugar-free chocolate truffles, they are a creamy, dreamy bite of autumn that everyone will love.
More Keto Pumpkin Recipes You’ll Love
If you love these pumpkin cheesecake truffles, try some of my other favorite pumpkin recipes and dessert recipes:
Excess Moisture: Always use plain pumpkin puree, not pumpkin pie filling, to avoid too much liquid and sugar. Coconut flour is key here to absorb moisture and create a rich, fudgy center.
Portion Control: Since these are rich, one or two is truly the perfect time treat to satisfy cravings without sabotaging your goals.
When your sweet tooth hits and you want a quick treat that’s sugar-free, wholesome, and festive, these low carb pumpkin cheesecake truffles are a lifesaver. They’re proof that you can have luscious cheesecake flavor, seasonal pumpkin spice flavor, and keto desserts all in one.
Whether you’re a long-time follower of Sugar-Free Mom, new to a keto recipe lifestyle, or simply looking for ways to balance blood sugar with healthier indulgences, these truffle balls will quickly become a household favorite.
So grab a mixing bowl, a little pumpkin puree, and let’s roll—because dessert doesn’t have to be complicated to be amazing!
Make the Cheesecake Filling:In a stand mixer or large bowl, combine the pumpkin puree, softened cream cheese, vanilla, and pumpkin stevia. Beat until smooth and creamy. Add the coconut flour, pumpkin pie spice, and salt. Mix until well incorporated. The mixture should be thick enough to roll without sticking to your hands. If it feels too wet, add 1 more tablespoon of coconut flour.
Shape into Truffle Balls:Using a small cookie scoop, roll the mixture into 1-inch balls. Place on a parchment paper-lined baking sheet or cookie sheet and cover with plastic wrap. Chill for at least 30 minutes to firm.
Prepare the Chocolate Coating:Melt your sugar-free chocolate chips in a microwave bowl at 10-second intervals, or use a double boiler or small bowl over a saucepan over medium-low heat. Stir in coconut oil or butter for the best results. Allow melted chocolate to cool slightly so it’s not too hot when dipping.
Coat the Pumpkin Truffles:Using a fork, dip each chilled pumpkin ball into the melted chocolate. Tap off the excess chocolate coating and place back onto the lined baking sheet. If desired, sprinkle with pumpkin pie spice or shredded coconut while the coating is still wet.
Chill & Serve:Refrigerate until the chocolate has set, about 15 minutes. Store in an airtight container in the fridge for up to 7 days. For longer storage, freeze in a covered container for up to 2 months.
Video
Notes
2 g net carbsThis recipe was first published in October 2017.
This Sugar Free Low Carb Keto Chocolate Pecan Pie is the pie you’ve been waiting for all your healthy life! Made low carb, gluten free and perfect for anyone on a keto diet, low carb diet or just looking to reduce your sugar intake!
Carbs in Traditional Pecan Pie
The nutritional information for a classic sugar filled with corn syrup pecan pie on Cronometer, for one piece has 527 calories, and 63.7 grams of carbs! That is more than anyone on a ketogenic diet should have in like 3 days!
Regardless if you follow a keto lifestyle or not, this is a huge sugar load and will spike your blood glucose and definitely cause intense cravings for more.
Instead, the next time you are craving a regular pecan pie or you are wanting to bake low carb for the holiday season, make our keto pecan pie recipe instead!
At the bottom of this post, is all my nutrition info. My printable recipe card below will show you all the details. Our low carb pecan pie with chocolate has just 5 grams net carb count and won’t spike blood sugar!
Sugar Free Pecan Pie Recipe
“This is the BEST dessert you have EVER made!!!”, says the picky hubby who still loves white sugar and white flour products.
Though it’s not the classic pecan pie because I love chocolate, it is a chocolate pecan pie made completely from scratch, low carb and gluten free.
How can it be possible? People do crazy things when their birthday comes around and they want a sweet treat. Mine is November 24th!
On my birthday, I didn’t want cake, I wanted a good pecan pie.
We celebrate my birthday with extended family on Thanksgiving every year since I was a baby. So although this pie might be late to the party in the grand scheme of getting Thanksgiving keto pie recipes to you on the blog, it was worth waiting for.
Holiday Keto Pie Recipe
It all began with an idea once I made the Salted Caramel Sauce. I knew it would be the most amazing filling mixture used in a keto pie so I got experimenting. Had to make it multiple times but no one complained.
Had to make the awesome low carb, grain free keto pie crust a few times too, but isn’t anything in life that’s extraordinary worth a little bit of hard work? I believe it is.
This keto pie makes me happy, not only because it’s my birthday, but because it was on my foodie bucket list for a very long time and I finally tackled and successfully accomplished it. I feel that victory in my soul and it thrills me to share it with you.
My Cookbooks
I wrote this keto recipe in 2014 when I turned 43 and I shared how I finally lost those stubborn 15 pounds I gained when I wrote my first cookbook.
I can’t say I feel like I’m 23 or even 33 even though I’m a faithful exerciser who strives for healthy living in not just what I eat but all I do. I love a good cardio and strength training exercise program.
I CAN say I’m a blessed and happy woman who’s grateful for everything in her life. I’m healthy and have a beautiful family and husband who loves me and I get to do what I love for a living, and that is priceless. I am grateful and don’t take anything for granted.
And maybe….just maybe…. there is a slight bit of truth to the fact that when you’re over 40 you don’t feel as worried about what others think and you just do your own thing, moving on to the next project, and enjoying life just a little bit more than when you were 20 something, maybe.
Keto Pecan Pie Filling is Indulgent
Before you freak out at the calorie count and fat, remember this one thing, IT”S CHOCOLATE PECAN PIE!! It is INDULGENT.
It is beautiful pie for a low-carb diet and wonderful to have on your dessert table for a special occasion. It’s not an everyday kind of dessert. It was for my birthday. While low carb and healthier, it is still high in calories and fat, just saying.
Brenda’s Notes:
If you don’t have the sweetener I used, you can use another sugar free baking blend.
If you don’t have liquid vanilla stevia you can eliminate it and I think this delicious keto pie would still be sweet but not as sweet as typical pecan pie.
You could also use another flavor of liquid stevia like Cinnamon or toffee flavor. You could also use 1/4 teaspoon of pure stevia extract if you don’t have the liquid version of stevia.
In a stand mixer add the eggs and 1/4 cup sweetener and blend on high until smooth. Set aside.
Melt the butter in a sauce pan over medium heat and add the rest of the sweetener, and sugar free maple syrup. Stir constantly until melted and combined.
Whisk in the cream and xanthan gum and bring to a boil.
Continue to stir and simmer for 3-4 minutes until it starts to thicken.
Turn off the heat and add the vanilla extract, stevia, salt and chocolate chips.
Stir until chocolate chips are all incorporated and melted, no lumps.
Slowly add in some of the chocolate pecan pie filling into the egg mixture to temper it and stir well.
Add the rest of the egg mixture into the chocolate mixture.
Stir in the 1/2 cup of chopped pecans and pour into prepared keto crust.
Top with remaining pecan halves to decorate top.
Cover the edges of the crust with aluminium foil and bake 50-55 minutes or until the center comes out clean with a skewer.
Cool 2 hours then refrigerate.
Warm individual pieces for 30 seconds in microwave or reheat pie in oven at 325 degrees for about 15-20 minutes.
Creating low carb meal plans doesn’t have to be difficult or a chore, it can actually be quite fun!
Once you’ve got some delicious recipes you know your family loves, making a plan isn’t hard at all. If you’ve been coming to my website for low carb recipes then you will love the meal plans we create on a weekly basis.
All my recipes made nicely, with variety, each week that includes a shopping list as well. You can swap out any of the meals for something else and the shopping list will update correctly for you. If you’re just starting out eating low carb this plan will be perfect for you, allowing up to 40 net carbs daily.
If you’ve been low carb for a long time and ready to try the keto diet, you can easily do that with our meal plans as well. Each week if you like you can easily switch between the three plans.
Here’s a glimpse of just a few recipes that are on our meal plan this next week ahead!
These Easy Crispy Pork Cutlets are made with a simple gluten free, nut free, made with a keto, low carb breading, making this meal a quick weeknight dinner!
You can make incredibly easy, creamy, sugar-free vanilla ice cream at home without an ice-cream maker! This no churn delicious keto vanilla ice cream will be soft and scoop-able right out of the freezer! Just 2 total carbs per serving! Perfect for those on a low carb diet or keto diet!
Meal Plan Membership
Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership.
Each Friday you will get a meal plan that comes to your email. You’ll have that early in order to go food shopping before the meal plan begins on Sunday.
You will be able to view and print the meal plan and the shopping list. If you don’t like a meal, simply delete it and swap it with another meal you like.
The shopping list will automatically adjust. It’s the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow you the option to remove, add, start with a blank menu and create your own if you so wish.
You can choose from Three Meal Plan Options:
Low Carb Meal Plan includes breakfast, lunch, dinner, and snacks with 50 total grams of carbs or less per day.
Keto Meal Plan includes breakfast, lunch, dinner, and snacks with 30 total grams of carbs or less per day.
Intermittent Fasting Keto Meal Plan includes 2 meals per day plus one protein/fat rich snack daily with no more than 20 total carbs per day.
Finally, we have our most popular, 28 day Low Carb and Keto Meal plan, that offers you one month of keto and one month of low carb! You’re getting 2 months of meal plans, all in one document, with shopping lists included.
