25+ Easy and Delicious Holiday Diabetic-Friendly Copycat Recipes You’ll Love

The holiday season is synonymous with indulgent treats, but for those managing diabetes, it can often feel like a time to avoid the festive dishes and desserts.

However, there’s no reason why you can’t enjoy the same delicious flavors and comforting treats this season, all while keeping your blood sugar levels in check.

Enter holiday diabetic copycat recipes—a collection of your favorite holiday treats and meals, reimagined with healthier, diabetic-friendly ingredients.

From sugar-free pecan pies to low-carb gingerbread cookies, these copycat recipes allow you to experience the holiday magic without the guilt.

We’ve put together a list of over 25 recipes that capture the essence of the season, whether you’re craving traditional cookies, savory side dishes, or creamy desserts.

Each recipe has been carefully crafted to fit into a diabetic-friendly lifestyle, using natural sweeteners, low-carb alternatives, and wholesome ingredients.

So, if you’re looking to create a memorable holiday meal or treat your loved ones to healthier versions of their favorite dishes, this collection is your guide to enjoying the best of the holidays while keeping your health in mind.

25+ Easy and Delicious Holiday Diabetic-Friendly Copycat Recipes You’ll Love

The holiday season doesn’t have to be filled with food-related stress when managing diabetes.

With these 25+ holiday diabetic copycat recipes, you can still enjoy the tastes of the season without compromising your health goals.

Whether you’re preparing a festive dinner or baking up some delicious holiday treats, these recipes provide a healthier twist on the classics, so everyone at your table can indulge with confidence.

Sugar-Free Holiday Cranberry Sauce

This sugar-free holiday cranberry sauce is a perfect blend of tart and sweet, made with natural sweeteners to keep it diabetic-friendly. It’s a great side dish for any festive meal, offering all the flavors of the classic cranberry sauce but without the added sugars. The recipe is simple, quick, and can be made ahead of time, making it an excellent choice for busy holiday cooking.

Ingredients:

• 12 oz fresh cranberries
• 1 cup water
• 1/2 cup erythritol (or preferred sugar substitute)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon orange zest (optional)

Instructions:

1. Rinse the cranberries under cold water and remove any stems or damaged berries.
2. In a medium saucepan, combine cranberries, water, erythritol, and cinnamon. Stir to combine.
3. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 10-15 minutes, stirring occasionally. The cranberries will begin to burst and thicken the sauce.
4. Taste the sauce and adjust the sweetness if needed, adding more erythritol to suit your taste.
5. If you like, add the orange zest for a hint of citrus flavor.
6. Allow the cranberry sauce to cool before serving. It will continue to thicken as it cools.

This sugar-free cranberry sauce is a perfect addition to any holiday meal, offering a festive touch without spiking blood sugar levels. The natural tartness of the cranberries pairs wonderfully with the subtle sweetness of the erythritol, creating a balanced flavor that complements turkey, stuffing, or even a cheese platter. You can store any leftovers in an airtight container in the fridge for up to a week.

Low-Carb Pumpkin Pie

This low-carb pumpkin pie is a delicious alternative to the traditional holiday dessert, using almond flour for the crust and a sugar substitute for the filling. It’s perfect for those who need to manage their blood sugar but still want to indulge in a classic fall treat. Rich, creamy, and perfectly spiced, this pie is sure to be a crowd-pleaser.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 1 egg
• 1 tablespoon erythritol
• 1/2 teaspoon vanilla extract

For the filling:

• 1 1/2 cups canned pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup erythritol (or sweetener of choice)
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. To make the crust, combine almond flour, melted butter, egg, erythritol, and vanilla extract in a bowl. Mix until a dough forms.
3. Press the dough into the bottom and sides of a pie dish, ensuring it is evenly spread. Bake the crust for 10-12 minutes or until golden brown.
4. While the crust is baking, prepare the filling by whisking together pumpkin puree, heavy cream, erythritol, eggs, cinnamon, ginger, nutmeg, salt, and vanilla extract in a mixing bowl until smooth.
5. Once the crust is ready, pour the filling into the crust and smooth the top with a spatula.
6. Bake the pie for 40-45 minutes or until the filling is set and a toothpick inserted into the center comes out clean.
7. Let the pie cool completely before serving.

This low-carb pumpkin pie is a fantastic way to enjoy a classic holiday dessert while keeping it diabetic-friendly. The almond flour crust provides a rich, nutty flavor that pairs beautifully with the spiced, creamy pumpkin filling. It’s a great option for those watching their carb intake but still craving a festive treat. Serve it chilled, and consider topping with a dollop of sugar-free whipped cream for an extra indulgence.

Diabetic-Friendly Holiday Sugar Cookies

These diabetic-friendly holiday sugar cookies are just as fun and festive as the traditional version, but with a healthier twist. Made with almond flour and sweetened with erythritol, these cookies are low in carbs and sugar but still pack all the buttery flavor and soft texture that make sugar cookies a holiday favorite.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 egg
• 1/2 teaspoon baking soda
• 2-3 tablespoons sugar-free sprinkles (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the butter and erythritol until light and fluffy.
3. Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
4. In a separate bowl, whisk together almond flour, salt, and baking soda.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Roll the dough into small balls (about 1 inch in diameter), then flatten slightly with the palm of your hand or a fork.
7. Optional: sprinkle the cookies with sugar-free sprinkles for a festive touch.
8. Bake the cookies for 8-10 minutes or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These diabetic-friendly holiday sugar cookies are a perfect treat for the festive season. They are soft, buttery, and lightly sweetened without the sugar spike, making them a guilt-free option for anyone managing their diabetes. The almond flour base gives them a slightly nutty flavor and a rich, satisfying texture. Whether you’re hosting a holiday party or enjoying a quiet family gathering, these cookies will surely be a hit. Store them in an airtight container for up to a week.

Sugar-Free Chocolate Fudge

This sugar-free chocolate fudge is a decadent, rich treat perfect for the holidays. Made with just a few simple ingredients, it’s an easy recipe that delivers all the indulgence of traditional fudge without the added sugars. The blend of cocoa, almond butter, and a sugar substitute makes it diabetic-friendly, so you can enjoy a sweet holiday snack without the guilt.

Ingredients:

• 1/2 cup unsweetened cocoa powder
• 1/2 cup almond butter
• 1/4 cup erythritol or your preferred sugar substitute
• 1/4 cup unsweetened coconut milk
• 1 teaspoon vanilla extract
• A pinch of sea salt (optional)

Instructions:

1. In a medium saucepan, combine the almond butter, cocoa powder, coconut milk, erythritol, and vanilla extract over low heat.
2. Stir constantly until the mixture is smooth and fully combined, ensuring the erythritol dissolves completely.
3. Pour the fudge mixture into a parchment-lined 8×8-inch baking dish, smoothing the top with a spatula.
4. Refrigerate the fudge for at least 2 hours, or until it sets and firms up.
5. Once set, cut the fudge into small squares and serve chilled.

This sugar-free chocolate fudge offers a smooth and creamy texture with a deep chocolate flavor that satisfies your sweet tooth without the added sugar. The almond butter adds a nutty richness, while the erythritol keeps it diabetic-friendly. It’s perfect for gifting, snacking, or enjoying after a holiday meal. The fudge can be stored in the refrigerator for up to a week.

Low-Carb Apple Crisp

This low-carb apple crisp is a perfect winter dessert that captures the essence of holiday flavors, but without the sugar and excess carbs. Made with a combination of almond flour and a sugar substitute, this version still provides that comforting, sweet topping that pairs perfectly with a warm apple filling. It’s a great way to enjoy a classic dessert without spiking blood sugar levels.

Ingredients:

For the filling:

• 3 medium apples, peeled and sliced (Granny Smith or any tart variety works best)
• 1/4 cup erythritol
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice

For the topping:

• 1/2 cup almond flour
• 1/4 cup rolled oats (optional for a slightly higher carb version)
• 1/4 cup butter, melted
• 2 tablespoons erythritol
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, toss the sliced apples with erythritol, cinnamon, nutmeg, and lemon juice until evenly coated.
3. Spread the apple mixture into a greased 8×8-inch baking dish.
4. In a separate bowl, combine almond flour, oats (if using), melted butter, erythritol, cinnamon, and vanilla extract. Stir until the mixture resembles a crumbly topping.
5. Sprinkle the topping evenly over the apples.
6. Bake the crisp for 30-35 minutes, or until the apples are tender and the topping is golden brown.
7. Allow it to cool slightly before serving.

This low-carb apple crisp is a fantastic alternative to traditional apple pie or crisp. The apples provide a natural sweetness, and the almond flour topping gives it a satisfying crunch without all the carbs. Perfect for a cozy holiday dessert, it pairs well with a scoop of sugar-free vanilla ice cream or whipped cream. Enjoy it as an after-dinner treat or serve it during a holiday brunch. You can store leftovers in the refrigerator for up to 3 days.

Diabetic-Friendly Pecan Pie Bars

These diabetic-friendly pecan pie bars are the perfect holiday treat for anyone watching their sugar intake. With a low-carb crust and a sugar-free filling, they capture all the flavors of traditional pecan pie in a convenient bar format. These bars are rich, nutty, and satisfyingly sweet, making them an excellent choice for dessert tables at holiday gatherings.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup butter, softened
• 1/4 cup erythritol
• 1/2 teaspoon vanilla extract
• 1 egg

For the filling:

• 2 large eggs
• 1/2 cup sugar-free maple syrup or equivalent sugar substitute
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups pecans, roughly chopped

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper for easy removal.
2. To make the crust, mix almond flour, butter, erythritol, vanilla extract, and egg in a bowl. Press the mixture into the bottom of the prepared baking dish.
3. Bake the crust for 10-12 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool slightly.
4. In a mixing bowl, whisk together eggs, sugar-free maple syrup, almond milk, vanilla extract, cinnamon, and salt.
5. Fold in the chopped pecans and pour the filling over the cooled crust.
6. Bake the bars for 20-25 minutes or until the filling is set and slightly golden.
7. Allow the bars to cool completely before slicing into squares.

These pecan pie bars offer all the deliciousness of traditional pecan pie, but in a low-carb, sugar-free version that’s perfect for anyone managing their blood sugar levels. The almond flour crust is buttery and crumbly, while the filling is rich and nutty with a sweet, caramel-like flavor. Serve them at your holiday parties or enjoy them as a personal treat. These bars can be stored in an airtight container for up to 5 days.

Low-Carb Gingerbread Cookies

These low-carb gingerbread cookies capture the warm, spicy flavors of gingerbread while keeping things diabetic-friendly. Made with almond flour and sweetened with erythritol, they are a perfect holiday treat for anyone watching their carbohydrate intake. These cookies are not only low-carb but also gluten-free, making them ideal for those with dietary restrictions.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup unsweetened molasses (or sugar-free molasses substitute)
• 1 teaspoon vanilla extract
• 1/4 cup butter, softened

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, erythritol, ginger, cinnamon, nutmeg, cloves, and salt.
3. Add the egg, molasses, vanilla extract, and butter to the dry ingredients. Mix until a dough forms. If the dough is too sticky, refrigerate for 20 minutes to make it easier to handle.
4. Roll the dough out between two sheets of parchment paper to about 1/4 inch thickness.
5. Use cookie cutters to cut out gingerbread shapes and transfer them to the prepared baking sheet.
6. Bake for 8-10 minutes or until the cookies are golden brown and firm.
7. Allow the cookies to cool on a wire rack before serving.

These low-carb gingerbread cookies bring all the festive flavors of the holiday season without the sugar overload. The warm spices give these cookies a comforting, fragrant aroma, while the almond flour base ensures they’re both gluten-free and low in carbs. Decorate them with sugar-free icing or enjoy them plain as a sweet treat. They’re perfect for holiday gifting or a festive snack. Store the cookies in an airtight container for up to a week.

Low-Carb Pumpkin Pie Bars

These low-carb pumpkin pie bars are a delicious twist on the traditional pumpkin pie, perfect for those looking to reduce their sugar intake while still enjoying the comforting flavors of fall. The almond flour crust is buttery and flaky, while the pumpkin filling is rich, smooth, and spiced just right. These bars are a great addition to your holiday dessert table, offering all the traditional flavors with none of the sugar spikes.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tablespoons erythritol
• 1/2 teaspoon vanilla extract
• 1 egg

For the filling:

• 1 1/2 cups pure pumpkin puree
• 3 large eggs
• 1/4 cup erythritol or preferred sweetener
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper for easy removal.
2. For the crust, combine almond flour, melted butter, erythritol, vanilla extract, and egg in a bowl. Press the mixture into the bottom of the prepared baking dish.
3. Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and set aside to cool slightly.
4. In a separate bowl, whisk together the pumpkin puree, eggs, erythritol, cinnamon, ginger, nutmeg, cloves, salt, almond milk, and vanilla extract until smooth and well combined.
5. Pour the pumpkin filling over the baked crust.
6. Bake for 30-35 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
7. Let the bars cool completely before slicing and serving.

These low-carb pumpkin pie bars are a crowd-pleasing dessert that captures the essence of fall in every bite. The rich and spiced pumpkin filling pairs wonderfully with the nutty almond flour crust, making it the perfect dessert for a holiday gathering. You can store these bars in the refrigerator for up to 5 days, making them easy to prepare ahead of time.

Sugar-Free Snickerdoodle Cookies

These sugar-free snickerdoodle cookies bring all the flavor and texture of the classic holiday treat, but without the sugar. Soft and chewy with a hint of cinnamon, these cookies are sweetened with erythritol and made with almond flour for a low-carb, diabetic-friendly alternative. They are perfect for holiday cookie exchanges or as a sweet snack for those with dietary restrictions.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon (for rolling)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, cinnamon, baking soda, and salt.
3. Add the softened butter, egg, and vanilla extract to the dry ingredients. Mix until a dough forms.
4. Roll the dough into 1-inch balls and then roll them in the cinnamon before placing them on the prepared baking sheet.
5. Flatten each cookie slightly with the palm of your hand.
6. Bake for 8-10 minutes, or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These sugar-free snickerdoodle cookies are soft, chewy, and perfectly spiced with cinnamon. The almond flour gives them a light and slightly nutty flavor, while the erythritol ensures they’re diabetic-friendly. Serve them at your holiday gatherings or keep them on hand for a low-carb treat whenever the craving strikes. These cookies can be stored in an airtight container for up to a week.

Sugar-Free Cheesecake Bites

These sugar-free cheesecake bites are the perfect bite-sized treat for the holidays, offering all the creamy, tangy goodness of traditional cheesecake without the sugar. Made with a low-carb crust and a rich cream cheese filling, these cheesecake bites are perfect for those watching their blood sugar levels but still craving something indulgent.

Ingredients:

For the crust:

• 1 cup almond flour
• 1/4 cup melted butter
• 2 tablespoons erythritol
• 1/2 teaspoon vanilla extract

For the filling:

• 8 oz cream cheese, softened
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 1 large egg

Instructions:

1. Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it lightly.
2. To make the crust, combine almond flour, melted butter, erythritol, and vanilla extract in a bowl. Mix until well combined.
3. Spoon about 1 tablespoon of the crust mixture into each muffin cup and press down gently to form an even base.
4. Bake the crusts for 5-7 minutes or until golden brown. Remove from the oven and set aside to cool.
5. To make the filling, beat together the cream cheese, erythritol, vanilla extract, and egg until smooth and creamy.
6. Spoon the cheesecake filling over the baked crusts, filling each muffin cup nearly to the top.
7. Bake for an additional 10-12 minutes, or until the filling is set and lightly golden around the edges.
8. Let the cheesecake bites cool completely before refrigerating them for at least 2 hours before serving.

These sugar-free cheesecake bites are creamy and rich, with the perfect balance of sweetness and tang. The almond flour crust adds a nutty, buttery base that complements the smooth, velvety filling. These mini cheesecakes are perfect for holiday parties or as a low-carb, sugar-free dessert to enjoy at home. They can be stored in the refrigerator for up to a week.

Low-Carb Chocolate Mint Truffles

These low-carb chocolate mint truffles are a decadent, minty treat perfect for the holiday season. With a rich chocolate center and a hint of refreshing mint, these truffles are a delightful combination of flavors. Made with sugar-free chocolate and sweetened with erythritol, they offer a guilt-free indulgence that’s perfect for anyone managing their blood sugar levels.

Ingredients:

• 1/2 cup heavy cream
• 6 oz sugar-free dark chocolate, chopped
• 1/2 teaspoon peppermint extract
• 1/4 cup erythritol (or preferred sweetener)
• Unsweetened cocoa powder for rolling

Instructions:

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer, but not boil.
2. Remove the saucepan from the heat and add the chopped sugar-free chocolate. Stir until the chocolate is completely melted and smooth.
3. Stir in the peppermint extract and erythritol until well combined.
4. Pour the mixture into a bowl and refrigerate for 1-2 hours, or until the mixture has firmed up enough to scoop.
5. Once the mixture is firm, use a spoon to scoop out small portions and roll them into balls with your hands.
6. Roll each truffle in unsweetened cocoa powder to coat.
7. Place the truffles on a parchment-lined baking sheet and refrigerate until firm, about 1 hour.

These low-carb chocolate mint truffles are a luxurious, minty indulgence that’s perfect for the holidays. They’re rich and satisfying, with a smooth chocolate center and a refreshing minty finish. These truffles make an excellent gift or a sweet after-dinner treat. They can be stored in the refrigerator for up to 2 weeks.

Sugar-Free Pecan Pie Bites

These sugar-free pecan pie bites offer the deliciously sweet and nutty flavor of traditional pecan pie, but with none of the added sugars. The almond flour crust is crisp and buttery, while the sweet and caramelized filling, made with a sugar substitute, provides the perfect balance of flavors. These mini treats are great for a holiday gathering or as a satisfying low-carb snack.

Ingredients:

For the crust:

• 1 cup almond flour
• 1/4 cup unsalted butter, melted
• 1 tablespoon erythritol
• 1/2 teaspoon vanilla extract

For the filling:

• 1/2 cup chopped pecans
• 2 tablespoons butter
• 1/4 cup erythritol
• 1 tablespoon heavy cream
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a mini muffin tin with cooking spray or line with paper liners.
2. For the crust, combine almond flour, melted butter, erythritol, and vanilla extract in a bowl. Mix until a dough forms.
3. Press about 1 tablespoon of the dough into the bottom of each muffin cup to form a crust. Bake for 8-10 minutes or until golden brown.
4. While the crust is baking, prepare the filling. In a small saucepan, melt the butter over medium heat. Add the erythritol, heavy cream, vanilla extract, and salt. Stir until smooth and slightly thickened.
5. Add the chopped pecans to the mixture and stir to coat them evenly.
6. Once the crust is done baking, remove it from the oven and spoon the pecan mixture into each crust.
7. Bake for an additional 10-12 minutes or until the filling is bubbly and golden.
8. Let the bites cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

These sugar-free pecan pie bites are a perfect way to enjoy a low-carb version of the holiday classic. The almond flour crust and the rich, caramelized filling combine for a sweet, nutty bite-sized treat. Serve these at your holiday gatherings or store them in an airtight container for up to a week.

Low-Carb Gingerbread Cookies

These low-carb gingerbread cookies bring the warm, spiced flavors of gingerbread without the carbs and sugar. Made with almond flour and sweetened with erythritol, these cookies are soft, chewy, and perfect for holiday cookie exchanges or as a treat to enjoy by the fire.

Ingredients:

• 2 cups almond flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/4 cup erythritol
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon molasses (optional, for flavor)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, ground ginger, cinnamon, cloves, baking soda, and salt.
3. In a separate bowl, cream the softened butter with erythritol until light and fluffy. Add the egg, vanilla extract, and molasses (if using), and beat until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball with the palm of your hand.
6. Bake for 8-10 minutes, or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These low-carb gingerbread cookies have all the spice and sweetness of the traditional treat, but with far fewer carbs. They’re soft, chewy, and perfect for holiday celebrations or as an everyday snack when you’re craving something sweet. Store them in an airtight container for up to a week.

Sugar-Free Chocolate-Covered Almonds

These sugar-free chocolate-covered almonds are the perfect combination of crunchy, salty, and sweet, without the sugar. Coated in a rich layer of sugar-free dark chocolate, they’re an indulgent treat that’s perfect for holiday gifting or a low-carb snack when you need a quick fix.

Ingredients:

• 1 cup raw almonds
• 4 oz sugar-free dark chocolate, chopped
• 1 tablespoon coconut oil
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet and toast them for 8-10 minutes, stirring halfway through. Once toasted, set the almonds aside to cool.
2. In a heatproof bowl, melt the sugar-free dark chocolate and coconut oil together using a double boiler or in the microwave, stirring every 30 seconds until smooth.
3. Stir in the vanilla extract and a pinch of salt into the melted chocolate.
4. Once the almonds are cool, dip each almond into the melted chocolate and place them on a parchment-lined baking sheet. Use a spoon to drizzle chocolate over the almonds if preferred.
5. Refrigerate the chocolate-covered almonds for 1-2 hours, or until the chocolate has fully set.
6. Store the chocolate-covered almonds in an airtight container for up to 2 weeks.

These sugar-free chocolate-covered almonds are the perfect balance of crunchy almonds and rich, smooth chocolate, all without the sugar. They make an excellent holiday gift or a guilt-free snack for those following a low-carb or diabetic-friendly diet.

Low-Carb Eggnog Cheesecake

This low-carb eggnog cheesecake is a decadent holiday dessert with the creamy texture and festive flavor of eggnog, minus the sugar. Made with almond flour for the crust and sweetened with erythritol, this cheesecake is perfect for any diabetic-friendly holiday celebration. It’s rich, velvety, and filled with the warm spices of the season.

Ingredients:

For the crust:

• 1 cup almond flour
• 2 tablespoons butter, melted
• 1 tablespoon erythritol
• 1/2 teaspoon cinnamon

For the filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol
• 1 cup heavy cream
• 2 large eggs
• 1/4 cup eggnog (sugar-free)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan or line with parchment paper.
2. For the crust, mix almond flour, melted butter, erythritol, and cinnamon in a bowl. Press the mixture into the bottom of the springform pan to form a crust. Bake for 8-10 minutes or until golden brown. Set aside to cool.
3. For the filling, beat together the cream cheese and erythritol until smooth. Add the heavy cream, eggs, eggnog, nutmeg, cinnamon, and vanilla extract. Continue beating until the mixture is creamy and well combined.
4. Pour the filling into the cooled crust and smooth the top.
5. Bake for 40-45 minutes or until the center is set and slightly jiggly.
6. Turn off the oven and let the cheesecake cool in the oven for 1 hour before transferring it to the refrigerator. Chill for at least 3 hours or overnight.
7. Serve chilled, optionally topping with whipped cream and a sprinkle of nutmeg.

This low-carb eggnog cheesecake offers all the festive flavor of eggnog in a rich, creamy cheesecake form. It’s perfect for holiday dinners or as a special dessert for anyone avoiding sugar. Keep it stored in the fridge for up to a week.

Note: More recipes​ are coming soon!