You're Gonna Love My New, Favorite Holiday Desserts!

A few days ago, on Instagram, I put up some pics of the raspberry-maple bars and Keto pumpkin cheesecake I whipped up for Thanksgiving.

Of course you all asked for recipes, and I am happy to oblige!

During the spring and summer I find my joy being out with my herbs and flowers but when the weather turns, I’m all about the baking.

Baking equals love to me.

The aromatic smells that fill the kitchen make me happy and the resulting treats make my family happy…

Even my cheesecake loving, Keto-eating husband.

I’ve been having a tough time finding good tasting Keto desserts.

But with the discovery of monkfruit as a sweetener (no funky aftertaste) and a pecan crust instead of almond and coconut flours,

This pumpkin cheesecake is a winner.

Pecan Crusted Keto Pumpkin Cheesecake

Special Note:

  • You will need a 9” springform (cheesecake) pan for this recipe.


  • 16 oz. softened cream cheese

  • 1 1/2 cup chopped pecans

  • 1/2 cup pumpkin puree

  • 3 eggs, room temperature (Try Fox & Glove Farmstead eggs for the richest taste)

  • 1 egg white

  • 1 cup Classic monkfruit sweetener (sourced on the internet)

  • 2 Tbsp. Golden monkfruit sweetener (sourced on the internet)

  • 2 tsp. cinnamon

  • 1 tsp. ginger

  • 1/2 tsp. nutmeg

  • 2 cups heavy whipping cream

  • 1 tsp. vanilla

  • 2 Tbsp. Classic monkfruit sweetener


  • Set out cream cheese and eggs to warm. About 1 hour for the cream cheese and 30 minutes for the eggs.

  • Preheat oven to 350 degrees.

  • In a small bowl mix cinnamon, ginger and nutmeg.

  • Finely chop pecans or use a food processor.

  • Whisk the egg white in a medium bowl until frothy.

  • Add pecans to the egg white and mix together.

  • Season the egg white/pecan mix with 1 tsp. of your spice mix and 2 Tbsp. of Golden monkfruit sweetener.

  • Press this mix into the bottom of your springform pan, spreading evenly.

  • Bake at ten minutes at 350 degrees and cool on counter.

  • In a large bowl blend together cream cheese, pumpkin puree, eggs, Classic monkfruit sweetener and 2 tsp. spice mix.

  • Grease the sides of your springform pan.

  • Pour batter into pan.

  • Bake cheesecake for 45 minutes at 350 degrees.

  • Remove from oven when cheesecake appears set (doesn’t jiggle).

  • Let cool on the counter for at least 20 minutes.

  • Place in refrigerator for at least 4 hours. (Do not wrap cheesecake in foil or plastic wrap until after four hours so that condensation doesn’t occur. Beware of odorous food items -fish, onion, etc.- that may seep into your cake.)

  • Before serving cheesecake, pour heavy whipping cream, vanilla, and classic monkfruit sweetener into a blender (or bowl if using a mixer.)

  • Whip the cream until thick and firm.

  • Spoon cream into a piping bag with desired tip and pipe onto cheesecake or spoon cream directly onto cheesecake in an even layer.

  • Sprinkle top with remaining spices and serve.

Tip: This makes a rather “short” cheesecake. My husband suggested I try doubling the filling recipe to make it taller. I haven’t tried it yet. But if you do, allow for more baking time in the oven.


Raspberry-Maple Bars

I’m always on the lookout for ways to use our fresh Fox & Glove Maple Syrup, so when I stumbled across a recipe that uses both syrup and my favorite fruit I knew I had to try it.

This dessert is rich and decadent. This is great for feeding a large group because you can cut the servings small. A little goes a long way!


  • 1 1/4 cup brown sugar

  • 2/3 cup of butter

  • 1/2 cup Fox & Glove maple syrup

  • 2 Fox & Glove eggs

  • 2 tsp. vanilla

  • 2 cups flour

  • 1 tsp. baking powder

  • 1/4 tsp. baking soda

  • 1 cup frozen raspberries

  • 2 cups powdered sugar

  • 1/4 cup Fox & Glove maple syrup

  • 2 Tbsp. butter

  • 2 Tbsp. milk

  • 1/4 cup raspberry jam


  • Preheat oven to 350 degrees.

  • Line a 13x9 pan with foil and grease.

  • In a medium saucepan, over medium heat, mix: brown sugar, 2/3 cup butter, 1/2 cup maple syrup until butter is melted.

  • Cool syrup mix and in eggs and vanilla.

  • Stir in flour, baking powder and baking soda.

  • Add raspberries.

  • Spread batter into pan and bake for 30 minutes.

  • In a medium bowl mix powdered sugar, 1/4 cup maple syrup, 2 Tbsp. butter and milk.

  • Smooth frosting over cooled bars in pan and then spoon jam, in small mounds on top of frosting.

  • Use a thin utensil to swirl jam into a marble.

  • Use foil to lift bars out of pan, cut and serve.


I love hearing how you put these recipes to use in your own homes. Let me know what you liked or didn’t like, changes you made and if these desserts were winners or not. Leave a comment below!

Bloom & Grow,