35+ Delicious Holiday Diabetic Dessert Recipes to Satisfy Your Sweet Tooth

The holiday season is a time to gather with loved ones, celebrate, and indulge in delicious treats.

However, for those managing diabetes or following a low-carb lifestyle, holiday desserts can often feel off-limits due to their high sugar content.

But worry no more! With these 35+ holiday diabetic dessert recipes, you can satisfy your sweet tooth without compromising your health.

Whether you’re looking for chocolatey delights, fruity options, or warm, comforting classics, we’ve got something for everyone.

These recipes are designed to be both diabetic-friendly and low in carbs, using natural sweeteners and wholesome ingredients that won’t spike your blood sugar levels.

35+ Delicious Holiday Diabetic Dessert Recipes to Satisfy Your Sweet Tooth

No one should have to miss out on the joy of holiday desserts, especially when there are so many diabetic-friendly options to choose from!

With these 35+ holiday diabetic dessert recipes, you can create a festive spread that’s both delicious and health-conscious.

From rich chocolate desserts to refreshing fruit-based treats, there’s something for every palate.

Whether you’re hosting a holiday gathering or enjoying a quiet evening at home, these low-carb, sugar-free recipes will help you stay on track with your health goals while celebrating the season.

Sugar-Free Gingerbread Cookies

These gingerbread cookies are a perfect treat for anyone watching their sugar intake. Made with almond flour and sweetened with a natural sugar substitute, they capture the flavors of the holiday season without the spike in blood sugar. They’re easy to make and can be decorated with sugar-free icing for extra festive fun.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 1/4 cup erythritol (or preferred sweetener)
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp molasses (optional)

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, coconut flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
3. In another bowl, cream together butter and erythritol until light and fluffy.
4. Beat in the egg, vanilla extract, and molasses (if using).
5. Gradually mix the dry ingredients into the wet mixture until combined. If the dough is too sticky, chill it for 30 minutes.
6. Roll the dough between two sheets of parchment paper to about 1/4 inch thickness. Use cookie cutters to cut out gingerbread shapes.
7. Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until golden brown at the edges.
8. Let the cookies cool completely before decorating with sugar-free icing or enjoying as is.

These gingerbread cookies are soft and flavorful, with just the right amount of holiday spice. They can be a great addition to any festive celebration, offering a guilt-free alternative to traditional cookies. By using erythritol and almond flour, the recipe minimizes carbs while still delivering on taste, making them diabetic-friendly.

Low-Carb Chocolate Mousse

A rich and creamy dessert that combines the indulgence of chocolate with a low-carb twist. This chocolate mousse is made with heavy cream and cocoa powder, offering a silky smooth texture without the sugar. It’s perfect for anyone craving a decadent yet guilt-free holiday treat.

Ingredients:

• 1 cup heavy whipping cream
• 2 tbsp unsweetened cocoa powder
• 2 tbsp erythritol (or preferred sweetener)
• 1/2 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a medium bowl, whip the heavy cream until stiff peaks form. This will take about 3-5 minutes with an electric mixer.
2. In a separate bowl, whisk together cocoa powder, erythritol, vanilla extract, and salt.
3. Gently fold the cocoa mixture into the whipped cream, being careful not to deflate the mousse.
4. Spoon the mousse into serving dishes and chill in the refrigerator for at least 2 hours.
5. Serve cold, topped with a sprinkle of cocoa powder or a few raspberries for extra flavor.

This chocolate mousse is the ideal dessert for those who love the taste of chocolate but want to avoid the sugar. The richness of the heavy cream and cocoa powder creates a luxurious dessert that’s both satisfying and low in carbs. It can be prepared ahead of time, making it an easy option for holiday gatherings.

Keto Pumpkin Pie

A holiday classic made keto-friendly! This sugar-free pumpkin pie has all the flavors of the traditional dessert, with a buttery almond flour crust and a creamy pumpkin filling that’s sweetened with a sugar substitute. It’s a great way to enjoy pumpkin pie without worrying about blood sugar spikes.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 1 tbsp erythritol (or preferred sweetener)
• 1/4 tsp salt
• 1 can (15 oz) pumpkin puree
• 3/4 cup heavy cream
• 1/4 cup erythritol (or preferred sweetener)
• 2 large eggs
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish and set aside.
2. To make the crust, mix almond flour, melted butter, erythritol, and salt in a bowl. Press the mixture into the pie dish to form an even layer.
3. Bake the crust for 8-10 minutes, until golden brown. Remove from the oven and set aside.
4. In a large bowl, whisk together pumpkin puree, heavy cream, erythritol, eggs, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth.
5. Pour the pumpkin filling into the baked crust and spread it evenly.
6. Bake the pie for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
7. Allow the pie to cool to room temperature before refrigerating for at least 2 hours.

This keto pumpkin pie is a delicious way to enjoy the flavors of fall and winter without any guilt. The combination of almond flour for the crust and erythritol for sweetness makes it the perfect diabetic-friendly dessert. It’s a great addition to any holiday table, offering all the seasonal spices and creamy texture of traditional pumpkin pie, with a low-carb twist.

Almond Flour Cinnamon Rolls

These keto-friendly cinnamon rolls are soft, buttery, and perfect for holiday mornings. Made with almond flour and a sugar substitute, they offer a delightful, low-carb alternative to traditional cinnamon rolls, making them an ideal choice for anyone managing their blood sugar.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or preferred sweetener)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• 2 tbsp butter, softened (for filling)
• 1/4 cup erythritol (for filling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, erythritol, baking soda, and salt.
3. Add eggs, melted butter, almond milk, and vanilla extract. Stir until a dough forms.
4. Roll the dough between two sheets of parchment paper into a 1/4-inch thick rectangle.
5. In a small bowl, mix softened butter, cinnamon, and erythritol for the filling. Spread this mixture over the dough.
6. Roll the dough into a log and slice into 8 pieces.
7. Place the rolls on the prepared baking sheet and bake for 20-25 minutes, until golden brown.
8. Let the rolls cool for a few minutes before serving.

These almond flour cinnamon rolls are a fantastic, low-carb option for anyone wanting to indulge in a sweet, cinnamon-spiced treat without the sugar. Their soft, fluffy texture and sweet cinnamon filling make them a perfect holiday breakfast or brunch option. They can be enjoyed on their own or with a dollop of sugar-free frosting for extra indulgence.

Chia Pudding with Berries and Coconut

This chia pudding is a light and refreshing dessert that’s both diabetic-friendly and packed with nutrients. Made with chia seeds, unsweetened almond milk, and a sugar substitute, it’s topped with fresh berries and shredded coconut for a delicious, guilt-free treat.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1 tbsp erythritol (or preferred sweetener)
• 1/2 tsp vanilla extract
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp shredded unsweetened coconut

Instructions:

1. In a medium bowl, whisk together chia seeds, almond milk, erythritol, and vanilla extract.
2. Cover and refrigerate the mixture for at least 4 hours, or overnight, until it thickens to a pudding-like consistency.
3. Once ready to serve, stir the pudding and top with fresh berries and shredded coconut.
4. Serve chilled and enjoy!

This chia pudding is a deliciously healthy option for a holiday dessert or snack. The chia seeds provide fiber and omega-3 fatty acids, while the almond milk keeps the carb count low. The addition of berries and coconut offers a refreshing, naturally sweet touch that complements the creamy pudding. It’s a great make-ahead option that can be prepared the night before a festive gathering.

Keto Peppermint Bark

This keto-friendly peppermint bark is a festive treat that’s both refreshing and decadent. With a chocolatey base, a creamy white chocolate layer, and a hint of peppermint, it’s the perfect sugar-free dessert to bring to holiday parties or enjoy at home.

Ingredients:

• 1 cup unsweetened dark chocolate (85% or higher)
• 1/2 cup unsweetened white chocolate (sugar-free)
• 1/2 tsp peppermint extract
• 1/4 cup crushed sugar-free peppermint candies (or crushed sugar-free mints)

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
3. Pour the melted dark chocolate onto the parchment paper and spread into an even layer.
4. In a separate bowl, melt the white chocolate using the same method.
5. Stir in the peppermint extract and pour the white chocolate over the dark chocolate layer. Use a spatula to gently swirl the two layers together.
6. Sprinkle the crushed peppermint candies on top.
7. Refrigerate for 2-3 hours, or until the bark is fully set.
8. Break into pieces and serve.

This keto peppermint bark is a festive and sugar-free alternative to the traditional treat. The combination of dark and white chocolate provides a luxurious flavor, while the peppermint adds a fresh, seasonal touch. It’s easy to make and perfect for sharing with friends and family who are watching their sugar intake during the holidays.

Keto Eggnog Fluff

A creamy, light dessert that captures the flavors of eggnog in a low-carb, sugar-free form. This keto eggnog fluff is made with sugar-free pudding mix, whipped cream, and a touch of nutmeg, creating a rich and decadent treat that’s perfect for holiday gatherings.

Ingredients:

• 1 package (1 oz) sugar-free vanilla pudding mix
• 1 cup heavy whipping cream
• 1/4 cup water
• 1 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 2 tbsp erythritol (or preferred sweetener)

Instructions:

1. In a medium bowl, whisk together the sugar-free vanilla pudding mix, water, erythritol, vanilla extract, and ground nutmeg.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the pudding mixture until fully combined.
4. Refrigerate the eggnog fluff for at least 2 hours before serving.
5. Garnish with a sprinkle of nutmeg or cinnamon if desired.

This keto eggnog fluff is the ultimate holiday treat for those who love the flavors of eggnog but want a sugar-free alternative. It’s light, creamy, and flavorful, offering the perfect combination of spices with a fluffy texture. This dessert is quick to prepare and can easily be made ahead of time, making it an excellent choice for holiday parties or family gatherings.

Low-Carb Pecan Pie Bites

These bite-sized pecan pies are a great way to enjoy the rich, nutty flavor of a traditional pecan pie in a more manageable, low-carb portion. Using a combination of almond flour and a sugar substitute, these mini pies are perfect for holiday parties or as a sweet snack.

Ingredients:

• 1 1/4 cups almond flour
• 1/4 cup butter, melted
• 2 tbsp erythritol (or preferred sweetener)
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup pecans, chopped
• 1/4 cup sugar-free maple syrup
• 2 tbsp heavy cream
• 1 egg, beaten

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
2. In a bowl, combine almond flour, melted butter, erythritol, salt, and vanilla extract. Mix until a dough forms.
3. Press a small amount of dough into the bottom of each muffin cup to form the crust.
4. In another bowl, combine the chopped pecans, maple syrup, heavy cream, and beaten egg. Stir until the mixture is smooth.
5. Spoon the pecan filling into each muffin cup, over the crust.
6. Bake for 12-15 minutes, or until the filling is set and the crust is golden brown.
7. Allow to cool before removing from the muffin tin and serving.

These low-carb pecan pie bites are a great way to enjoy the flavors of pecan pie without the excess sugar and carbs. The almond flour crust gives them a delicious nutty base, while the sugar-free maple syrup and heavy cream create a smooth, sweet filling. Perfect for portion control and a holiday treat you can feel good about.

Diabetic-Friendly Lemon Cheesecake Bars

These lemon cheesecake bars are tangy, creamy, and satisfyingly rich, making them a perfect dessert for the holidays. With a low-carb almond flour crust and a sugar-free filling, they’re a refreshing yet indulgent way to treat yourself without the sugar.

Ingredients:

• 2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp erythritol (or preferred sweetener)
• 1/4 tsp salt
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup erythritol (for filling)
• 2 large eggs
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking pan.
2. In a bowl, combine almond flour, melted butter, erythritol, and salt. Press the mixture into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then remove from the oven and set aside.
4. In a separate bowl, beat the cream cheese and sour cream together until smooth. Add the erythritol, eggs, lemon juice, lemon zest, and vanilla extract, and mix until combined.
5. Pour the cheesecake filling over the crust and spread evenly.
6. Bake for 30-35 minutes, or until the edges are golden and the center is set.
7. Allow the bars to cool completely, then refrigerate for at least 2 hours before cutting into squares.

These lemon cheesecake bars are a refreshing twist on the classic cheesecake, with the added bonus of being low-carb and sugar-free. The zesty lemon adds a bright, fresh flavor that pairs beautifully with the creamy, smooth filling. They’re perfect for holiday parties or as a sweet treat after a heavy meal, offering a lighter option for dessert.

Keto Carrot Cake Cupcakes

A healthy, low-carb version of a classic carrot cake, these keto carrot cake cupcakes are made with almond flour and sweetened with erythritol, making them both diabetic-friendly and incredibly delicious. Topped with a sugar-free cream cheese frosting, these cupcakes are perfect for holiday gatherings or a special treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup grated carrot
• 1/4 cup chopped walnuts (optional)

For Frosting:

• 8 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, combine almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract together. Add the wet ingredients to the dry ingredients and stir to combine.
4. Stir in the grated carrot and walnuts (if using).
5. Spoon the batter into the muffin tin, filling each liner about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool completely before frosting.

For the frosting:

1. In a bowl, beat the cream cheese and butter together until smooth.
2. Add the powdered erythritol and vanilla extract and continue beating until fluffy.
3. Frost the cooled cupcakes with the cream cheese frosting.

These keto carrot cake cupcakes are a wonderfully moist and flavorful treat, packed with the warmth of cinnamon and nutmeg. The almond flour gives them a soft, light texture, and the sugar-free cream cheese frosting adds a rich, creamy finish. Perfect for any holiday celebration, these cupcakes are a great way to enjoy a classic dessert with fewer carbs.

Low-Carb Chocolate Dipped Strawberries

These simple yet elegant chocolate-dipped strawberries are a low-carb holiday treat that combines the richness of dark chocolate with the freshness of strawberries. They’re quick to prepare, making them perfect for last-minute holiday gatherings or as a sweet snack.

Ingredients:

• 12 large strawberries
• 1/2 cup unsweetened dark chocolate (85% or higher)
• 2 tbsp coconut oil
• 1 tbsp erythritol (optional, for extra sweetness)

Instructions:

1. Wash and dry the strawberries thoroughly, making sure they are completely dry before dipping.
2. In a heatproof bowl, melt the dark chocolate and coconut oil together over simmering water or in the microwave, stirring every 30 seconds until smooth.
3. If you prefer sweeter chocolate, stir in the erythritol until dissolved.
4. Dip each strawberry into the melted chocolate, allowing the excess to drip off.
5. Place the dipped strawberries on a parchment-lined baking sheet and refrigerate for at least 30 minutes, or until the chocolate has hardened.
6. Serve chilled.

These low-carb chocolate-dipped strawberries are a decadent yet healthy treat that’s perfect for any holiday occasion. The combination of rich dark chocolate and fresh, juicy strawberries is always a crowd-pleaser, and with minimal sugar, they make a perfect dessert for those with diabetes or anyone following a low-carb diet.

Keto Chocolate Avocado Mousse

This rich, creamy chocolate mousse is made with avocado, which provides a smooth, velvety texture while keeping the recipe low in carbs and high in healthy fats. Sweetened with a sugar substitute and packed with cocoa, this dessert is a perfect, guilt-free indulgence for chocolate lovers.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened almond milk
• A pinch of salt
• 1/4 cup sugar-free dark chocolate chips (optional)

Instructions:

1. In a food processor or blender, combine the avocado, cocoa powder, erythritol, vanilla extract, almond milk, and salt.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Taste and adjust sweetness if desired, adding more erythritol or almond milk for the right consistency.
4. Spoon the mousse into serving dishes and refrigerate for at least 1 hour to chill.
5. If desired, sprinkle with sugar-free dark chocolate chips before serving.

This keto chocolate avocado mousse is a deliciously creamy and healthy dessert. The avocado gives it a luxurious, smooth texture while keeping it low in carbs and full of healthy fats. It’s the perfect dessert for anyone following a low-carb or keto diet, offering all the richness of a traditional chocolate mousse without the added sugar.

Low-Carb Apple Crisp

This warm and comforting apple crisp is made with thinly sliced apples and a low-carb almond flour topping. It’s a great way to enjoy the taste of apples without the added sugar and carbs of traditional recipes. The hint of cinnamon makes it an ideal dessert for cozy holiday evenings.

Ingredients:

• 4 medium-sized apples, peeled, cored, and thinly sliced
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 cup erythritol (or preferred sweetener)
• 1 cup almond flour
• 1/4 cup chopped walnuts or pecans
• 1/4 cup unsalted butter, cold and cut into small pieces
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. Toss the sliced apples with lemon juice, cinnamon, and erythritol. Spread them evenly in the prepared baking dish.
3. In a separate bowl, mix almond flour, chopped walnuts or pecans, butter, and salt until it forms a crumbly mixture.
4. Sprinkle the topping over the apples in the baking dish.
5. Bake for 25-30 minutes, or until the apples are tender and the topping is golden brown.
6. Let it cool slightly before serving.

This low-carb apple crisp is a warm, cozy dessert that’s perfect for fall and winter holidays. The almond flour topping provides a crunchy, sweet contrast to the tender, cinnamon-spiced apples. With a fraction of the sugar and carbs of traditional apple crisp, it’s a great diabetic-friendly dessert that still feels indulgent.

Keto Chocolate Chip Cookies

These keto chocolate chip cookies are a perfect way to indulge in a beloved classic without worrying about blood sugar levels. Made with almond flour and sweetened with erythritol, these cookies are low in carbs but still pack a delicious chocolatey punch.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, erythritol, baking soda, and salt.
3. In a separate bowl, cream together the butter, egg, and vanilla extract until smooth and fluffy.
4. Gradually add the dry ingredients into the wet ingredients and mix until combined.
5. Stir in the sugar-free chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool before serving.

These keto chocolate chip cookies are the perfect sweet snack for anyone following a low-carb diet. With a chewy texture and rich chocolatey flavor, they taste just like traditional chocolate chip cookies but with none of the sugar or carbs. They’re quick to make and are sure to be a hit at holiday gatherings or as an everyday treat.

Keto Strawberry Shortcake

A light and fluffy keto strawberry shortcake made with almond flour biscuits and topped with fresh, sweetened strawberries and sugar-free whipped cream. This dessert captures the essence of the classic shortcake, but with a low-carb twist that’s perfect for anyone watching their sugar intake.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced
• 1 tbsp erythritol (for sweetening strawberries)
• 1 cup heavy whipping cream
• 1/4 tsp vanilla extract (for whipped cream)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until combined.
4. Spoon the batter onto the baking sheet to form small biscuit-sized rounds.
5. Bake for 15-18 minutes, or until golden brown.
6. While the biscuits bake, combine the sliced strawberries with erythritol and let sit to release their juices.
7. In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
8. Once the biscuits are done, split them in half, layer with strawberries and whipped cream, and serve.

This keto strawberry shortcake is a refreshing and indulgent dessert, perfect for the holiday season or any special occasion. The almond flour biscuits are light and fluffy, and the fresh strawberries and whipped cream provide the perfect topping. It’s a great way to enjoy a classic dessert without the high sugar content, making it an ideal choice for anyone on a low-carb or keto diet.

Note: More recipes​ are coming soon!