When thinking about Thanksgiving, pumpkin pie is a staple for most. In anticipation of the holidays and all the pumpkin fanfare, having a low carb and sugar-free dessert option is a must! Additionally, life after surgery can feel limiting around the holidays for those doing their best to stay on track with healthy eating. 

There is definitely room for flexibility after surgery, it just may require a bit of creativity and willingness to try something new. Keto desserts are a favorite among people with bariatric surgery, because they offer low-carb and low-sugar alternatives to the majority of your favorite desserts. 

This can be a great opportunity to be the one who brings the dessert to your family or friend gathering this year. More often than not, people enjoy trying something new. And you are guaranteeing there will be a dessert option you can also enjoy! 

Keep in mind that portion size is still important to consider. And keto desserts are also high in fat. So for those with the Duodenal Switch surgery, be especially cautious of your portion size of keto desserts as they may contribute to an upset stomach or diarrhea. 

Let’s take a look at a holiday inspired Keto dessert! This recipe is from the blog Stylish Cravings. It isn’t an overly complicated recipe, and provides a lot of pictures to help you along the way.

Keto Mini Pumpkin Pie Recipe

With only 6 ingredients, this keto mini pumpkin pie recipe is one of the easiest low-carb desserts you will ever bake!

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Makes: 12 pumpkin pie bites

Serving Size: 1 pumpkin pie bite

Ingredients

Mini Pumpkin Pies

• 3 eggs
• 1 cup heavy cream
• 1 can pumpkin puree
• 2 tbsp pumpkin pie spice
• 1/8 tsp salt
• 1/2 cup Swerve Confectionary Sweetener

Keto Whipped Cream

• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 1 tbsp Swerve confectionary sweetener

Instructions

1. Preheat your oven to 375 and spray nonstick spray on a 12 count muffin tin.
2. In a mixing bowl, whisk together the pumpkin, eggs and confectionary sugar.
3. Combine in the heavy whipping cream, salt and pumpkin pie spice. Mix until fully combined.
4. Split batter evenly between the 12 muffin tins.
5. Cook for 40-50 minutes checking to make sure they do not burn. An inserted toothpick should come out clean.
6. Enjoy by themselves OR add some keto whipped cream!

Nutrition Information per serving: Calories 150, Total carbohydrate 5g, Total sugar: 1g, Protein: 2g

This recipe is higher in calories due to the high fat content. However it is low in total carbohydrates, total sugars, and protein. 

Be mindful of still reaching your protein goals and incorporating fruits and vegetables with each of your meals, even through the holidays. But this can be a great way to incorporate a dessert option while keeping in mind your health goals. 

Give this recipe a try, and if you love it, share the recipe with your family and friends!