Keto Holiday Desserts: 7 Epic Recipes

Keto Holiday Desserts: Most people take a break from their diets over the holidays, but there’s no reason why you can’t enjoy some Christmas desserts and also stay in line with your health goals. This holiday Christmas dessert guide is filled with treats that won’t spike your blood sugar so that you can enjoy your treats without the sugar crash.

 

 

Almond Butter Pumpkin Spice Cake with Cream Cheese Icing

 

Ingredients

For the Cake:

• 1.5 cups 100% pumpkin puree
• ¼ cup melted butter or coconut oil
• 1.5 cups almond meal
• ⅓ cup coconut flour
• 4 tablespoons almond butter
• ⅔ cup monk fruit sweetener
• 3 eggs
• 2 teaspoons baking powder
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon of sea salt
• ¼ teaspoon ground cloves
• 1 teaspoon vanilla bean powder or extract

For the Icing:

• 1 cup whole fat cream cheese
• 4 tbsp grass-fed butter
• 1 cup powdered erythritol
• 2 tbsp heavy cream
• 2 tsp vanilla bean powder or extract

Instructions

1. Preheat the oven to 350F and line a 9-inch pan with baking paper
2. Mix all the dry cake ingredients in a bowl
3. Mix all the wet ingredients in a separate bowl
4. Combine the dry and wet ingredients and whisk until smooth
5. Pour the cake into the cake pan and bake for 25-30 minutes until the top is golden brown
6. For the icing, beat the cream cheese and softened butter with an electric hand mixer until fluffy, then add in the powdered erythritol and vanilla until well mixed in, and continue with the hand mixer as you add in the cream slowly until icing is formed.
7. Let the cake cool completely until you frost it!

Christmas Cake

To make this recipe hardcore keto, you would have to leave out the dried fruit. It is, however, a pretty important aspect of a Christmas cake. The recipe with the fruit remains low-carb and is loaded with good fats to help lower the glycemic index of a typical Christmas cake (not to mention we’ve dropped the flour and sugar).

Ingredients

• 2 cups almond flour
• ¼ cup coconut flour
• ⅓ cup monk fruit sweetener
• 4 eggs
• 1 cup grass-finished butter
• 3 tsp cinnamon powder
• 3 tsp allspice powder
• ¼ tsp black pepper
• Pinch of cardamon
• ½ cup slivered almonds
• ½ cup semi-crushed walnuts
• ¼ cup goji berries
• ¼ cup sugar-free dried cranberries
• ¼ cup lemon and orange zest

Instructions

1. Preheat the oven to 350F and line a 9-inch pan with baking paper.
2. Whip the butter and monk fruit sweetener using an electric hand blender.
3. Add in the spiced and whip until blended.
4. Add in the eggs and whip until blended.
5. Add in the almond meal and coconut flour and whip until blended.
6. Add in all the mix-ins (almonds, walnuts, goji, cranberries, and zest) and fold in using a spatula.
7. Bake for approximately 20 minutes, or until the top is firm and golden brown.

Keto Cheesecake (with optional crushed peppermint on top)

Ingredients

For the Crust:

• 2 cups almond flour
• ⅓ cup grass-fed butter or ghee
• 3 tbsp monk fruit sweetener
• ½ tsp cinnamon

For the Cake:

• 3 cups full fat cream cheese
• 5 tbsp unsalted grass-fed butter
• 1 cup powdered monk fruit sweetener
• ¾ cup sour cream
• 3 eggs
• 3 tsp lemon juice
• 3 tsp vanilla bean powder
• 1 tsp cinnamon powder
• 2 sugar-free candy canes (optional to crush on top)

Instructions

1. Preheat the oven to 325F and line a 9-inch springform pan with baking paper
2. Mix all the ingredients for the crust in a bowl until it forms a dough and press in the bottom of the springform pan.
3. Bake for 12 minutes and remove from oven to cool for 20 minutes while you prepare the filling.
4. Using a hand beater, beat the cream cheese and butter in a bowl until smooth.
5. Beat in the powdered erythritol
6. Beat in the eggs one at a time
7. Add in the vanilla, cinnamon, lemon juice, and sour cream and beat until smooth.
8. Bake for 45-55 minutes depending on your oven; you want the cake to be almost set but still jiggly in the middle.
9. Cool the cake in the pan on the countertop for a few hours, then in the fridge for at least 4 hours (ideally overnight).
10. Remove from the pan only after the cake has set properly in the fridge, and then crush candy canes in a ziplock bag and sprinkle on top.

Chocolate Crinkle Cookies

Ingredients

• 2 cups of almond flour
• ½ cup raw cacao powder
• ½ cup monk fruit powder
• ½ cup grass-finished butter softened at room temp for 2 hours
• 2 eggs
• 1 tsp baking powder
• ½ cup sugar-free chocolate chips or a chopped up dark chocolate bar
• About 1/2 cup of powdered erythritol (to dust on the cookies after baking)

Instructions

1. Preheat the oven to 350F
2. Mix all the dry ingredients (except for the powdered erythritol) in a bowl
3. Add in the egg and soft butter and mix with a fork until a dough forms
4. Mix in the chopped chocolate or chocolate chips in with your hands
5. Form 1 inch balls and place them on a baking tray lined with baking paper, and then press them down to form cookie shapes
6. Bake for 11-15 minutes depending on your oven heat
7. Remove from oven and cool completely before dusting the cookies with the powdered erythritol.6

Christmas Jell-o

Ingredients

• 4 cups of 100% pure cherry juice
• 2 tablespoons unflavored grass-fed beef gelatin powder
• 2 tablespoons monk fruit sweetener (optional)
• Sugar-free whipped cream to top (optional)

Instructions

1. Add ½ a cup of the juice to a bowl and whisk in the gelatin for a few minutes (about 3 or so) until it thickens up like apple sauce
2. Warm up the rest of the juice on the stove until hot and remove from heat
3. Stir in the monk fruit in the hot juice and then combine the two bowls until it’s completely dissolved.
4. Pour into a baking dish or Christmas shaped molds and set in the fridge for at least 4 hours.
5. Serve with sugar-free whipped cream.

Pumpkin Pie

Ingredients

For the Crust:

• 2.5 cups almond flour
• ⅓ cup monk fruit sweetener
• 1 egg
• ¼ cup grass-fed butter or ghee or coconut oil
• ½ tsp sea salt

For the Pie Filling:

• 1 can of 100% pumpkin puree
• ¾ cup of heavy cream
• ⅔ cup monk fruit sweetener
• 2 eggs
• 2 tsp cinnamon powder
• 1 tsp nutmeg powder
• 1 tsp vanilla powder
• ½ tsp ginger powder
• Pinch of clove powder
• Few cracks of black pepper powder
• ½ tsp sea salt
• 1 tsp blackstrap molasses (optional, but adds a lovely flavor)

Instructions

1. Preheat the oven to 350F and line the bottom of a 9-inch pie dish with baking paper
2. Mix all the dry ingredients in a bowl
3. Whisk in all the wet ingredients and then use your hands to form a dough
4. Press into the pie pan evenly and bake for 10-13 minutes (until golden brown) *make sure you pre-bake the crust before filling it with the pie filling*
5. While the crust cooks, prepare the pie filling: beat eggs in a large bowl, and add in the pumpkin puree, heavy cream, and molasses (if using), continue to beat until smooth
6. Add in the rest of the ingredients and beat until incorporated.
7. Pour in the pumpkin filling into the pie crust once it is cooked and bake for 50-65 minutes until the top is well firm and a toothpick comes out clean.
8. The pie needs to ‘set’ out of the oven, first by resting for an hour, and then spending a couple of hours in the fridge!

 

Chocolate Peppermint Snowballs

Ingredients

• 1.5 cup cashews
• ½ cup coconut butter
• ½ cup finely desiccated coconut (plus more to roll the balls in)
• 2 tbsp coconut oil
• ½ cup raw cacao powder
• 1 tsp cinnamon powder
• Pinch of sea salt
• 15 drops of 100% pure peppermint essential oil

Instructions

1. Blend all the ingredients in a food processor until a dough forms
2. Roll out 1 inch balls with the dough
3. Toss each ball in desiccated coconut
4. Refrigerate for a few hours to set (although they can also be eaten as is!)