How To make Diabetic Thanksgiving Cheesecake

Browned Butter Pecan Cheesecake

This Browned Butter Pecan Cheesecake recipe is made with toasted buttered pecans and browned butter for a homemade cheesecake that’s full of flavor and perfect for the holidays! #sponsored I’m totally in love! Recipe:

Sponsored by Challenge Butter.

KETO PUMPKIN PIE RECIPE! How to Make Keto Pumpkin Pie For Thanksgiving that's Only 3 Net Carbs!

Hey Everyone today we are making THE BEST KETO PUMPKIN PIE RECIPE! How to Make Keto Low Carb Pumpkin Pie For Thanksgiving that's Only 3 Net Carbs!

Ingredients:

Crust:
1 1 /2 cups of Almond flour
¼ cup of powdered sweetener (I use this one:
½ teaspoon of vanilla extract
¼ cup butter melted
Pinch of salt

Pumpkin Filling
3 eggs
3/4 cup of powdered allulose (I use this one:
**PLEASE NOTE: If you are using erythritol or monk fruit, please HALF this amount and taste from there**
1 teaspoon of ground cinnamon
Pink of salt
1 teaspoon of vanilla extract
1 teaspoon of pumpkin spice
1 (15 ounces) can of pumpkin puree
¾ cup of heavy cream
3 drops of stevia

Preparation:
1. In a bowl add all ingredients and form dough
2. Press against pie dish and poke holes with the fork
3. Bake at 325 for 5 minutes
4. Set aside and allow to cool
5. Increase oven to 350F
6. Mix all pumpkin filling ingredients together
7. Pour in prebaked crust
8. Cut a big enough foil to cover the bottom and bring up to the sides to cover the edges of the crust to prevent burning
10. Bake for 30 to 45 minutes until knife comes out clean

Tips:
Check the pumpkin filling taste and adjust if needed.
Wrap Pie with foil before baking to prevent direct head burning the crust

Per Serving (15 servings)
3g Net Carb
8g Total Carb
2g Fiber
13g Fat
4g Protein
154 Calories

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Low Carb Diabetes Meal Plan Preview Thanksgiving

Our Thanksgiving diabetes meal plan features turkey, stuffing, gravy, several side dishes and delicious desserts - enjoy!

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Video: Healthy Thanksgiving tips for diabetics

Recipe changes, portion control key to healthy holiday meals

Tips for a Diabetes-Friendly Thanksgiving

Tune in as Rachel Rogers, MPH, BSN, diabetes educator at NKCH, shares strategies for managing diabetes at Thanksgiving dinner.

YOU HAVE TO MAKE THESE DESSERTS FOR THE HOLIDAYS! | YOUR FAVORITE THANKSGIVING DESSERT RECIPES

YOU HAVE TO MAKE THESE DESSERTS FOR THE HOLIDAYS! | YOUR FAVORITE THANKSGIVING DESSERT RECIPES

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@AnnesFamilyRecipe Anne’s video:


Peanut butter pie recipe
1 8 oz block cream cheese softened
1 cup creamy OR crunchy peanut butter (your choice)
1 cup powdered sugar
1 16 oz container of cool whip divided
1 graham cracker or oreo pie crust

Combine cream cheese, powdered sugar, peanut butter and 8 oz of cool whip together using electric mixer or Bunkey arm power. Poor into pie crust and top with remaining cool whip. Freeze for a few hours to set. Let sit out at room temp for at least 30 min- 1 hour when ready to serve. Garnish with shaved chocolate if desired:)

Pumpkin Crisp
1 16 oz can pumpkin
1 large can evaporated milk
3/4 tsp cinnamon
1 cup sugar
3 eggs
2 sticks butter - melted
1 box yellow cake mix
1 cup pecans - chopped

Mix first 5 ingredients. Pour into 9x13 pan lined with wax paper. Top with dry cake mix and spread evenly. Sprinkle pecans on top. Spoon butter over nuts. Bake at 350 for 1 hour. Cool slightly and invert/remove wax paper.

Topping:
8 oz cream cheese
1 & 3/4 cup powdered sugar
8 oz cool whip

After completely cooled smooth topping over pumpkin side! Enjoy!

Cherry Yum Yum!
INGREDIENTS
1 1⁄2 cups graham cracker crumbs
1⁄2 cup butter, melted
1 (4 ounce) packet Dream Whip
1⁄2 cup cold milk
3⁄4 cup sugar
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
1 (22 ounce) can cherry pie filling
MIx together graham cracker crumbs and butter, pack into 8 inch square baking dish. Set aside.
In a large bowl using an electric mixer, beat Dream whip mix and milk until stiff.
Add the sugar, vanilla and cream cheese, beat until well mixed.
Pour half of the cheese mixture over crust.
Top with half of pie filling, cover with remaining cheese mixture, topping and finishing with pie filling.
Refrigerate at least 3 hours before serving.

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