35+ Delicious Holiday Dairy-Free Keto Recipes for Every Meal

The holiday season is a time for indulgence, celebration, and, of course, delicious food.

However, if you’re following a dairy-free or keto lifestyle, it can feel like a challenge to find holiday recipes that fit your dietary needs without compromising on flavor.

Whether you’re preparing for a cozy family gathering, a holiday dinner party, or just craving a sweet treat, you don’t have to miss out.

With these 35+ holiday dairy-free keto recipes, you can enjoy all the festive flavors you love, from appetizers to desserts, without any guilt.

These recipes are not only keto-friendly but also completely dairy-free, making them perfect for anyone with dietary restrictions.

So, grab your apron, and let’s dive into these mouthwatering dishes that will make your holiday season both delicious and healthy!

35+ Delicious Holiday Dairy-Free Keto Recipes for Every Meal

This holiday season, there’s no need to feel deprived when it comes to food.

With these 35+ holiday dairy-free keto recipes, you can indulge in your favorite seasonal dishes while sticking to your keto or dairy-free lifestyle.

From savory appetizers to rich desserts, these recipes will ensure that everyone at your table can enjoy the holiday feast without compromising on taste or health.

Whether you’re hosting a dinner party or enjoying a quiet holiday at home, these recipes will make your celebrations even more special.

So, get cooking and enjoy a festive season that’s both flavorful and nourishing!

Dairy-Free Keto Pumpkin Spice Bread

This dairy-free keto pumpkin spice bread is a delightful low-carb treat that captures the essence of fall. Perfect for holiday gatherings or cozying up by the fireplace, it combines the rich flavor of pumpkin with warm spices like cinnamon, nutmeg, and cloves. The bread is naturally sweetened with a keto-friendly sweetener, making it both guilt-free and delicious.

Ingredients:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp salt
• 3 large eggs
• ½ cup pumpkin puree (unsweetened)
• ¼ cup coconut oil, melted
• ¼ cup erythritol or another keto-friendly sweetener
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, whisk together the eggs, pumpkin puree, melted coconut oil, erythritol, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the walnuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This keto pumpkin spice bread is the perfect low-carb dessert or snack for the holidays. The subtle sweetness and aromatic spices create a comforting treat without compromising your keto goals. Enjoy it as a breakfast option or as a dessert paired with your favorite dairy-free coffee! The bread stays moist for days and can even be frozen for later enjoyment.

Dairy-Free Keto Gingerbread Cookies

These dairy-free keto gingerbread cookies are a festive twist on the classic holiday favorite. They’re soft, chewy, and full of spicy ginger and cinnamon flavor. With only a few simple ingredients, these cookies are easy to make and perfect for sharing with family and friends during the holiday season.

Ingredients:

• 1 cup almond flour
• ¼ cup coconut flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 tsp baking soda
• ½ cup erythritol or your preferred keto sweetener
• 1 large egg
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 2 tbsp molasses (unsweetened)
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
3. In a separate bowl, whisk together the egg, melted coconut oil, erythritol, vanilla extract, and molasses.
4. Add the wet ingredients to the dry ingredients and stir until the dough forms.
5. Roll the dough into 1-inch balls and flatten them slightly with your fingers. Arrange them on the baking sheet.
6. Bake for 8-10 minutes, or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These keto gingerbread cookies are not only low-carb but also full of flavor. The combination of warming spices and the richness from the molasses makes them a standout treat during the holidays. Perfect for gifting or sharing at parties, these cookies offer a dairy-free and keto-friendly option that everyone will love.

Dairy-Free Keto Chocolate Peppermint Bark

This dairy-free keto chocolate peppermint bark is a holiday treat that satisfies your sweet tooth while keeping you on track with your low-carb lifestyle. Made with sugar-free dark chocolate and topped with crushed peppermint, this bark is a delightful combination of rich chocolate and refreshing mint flavors.

Ingredients:

• 8 oz dairy-free sugar-free dark chocolate (at least 85% cocoa)
• 1 tsp coconut oil
• 2 tbsp erythritol or your preferred keto sweetener
• ½ tsp peppermint extract
• ¼ cup crushed sugar-free peppermint candies or candy cane pieces (optional for topping)

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate and coconut oil together in a heatproof bowl over a double boiler or in the microwave, stirring until smooth.
3. Once melted, stir in the erythritol and peppermint extract, ensuring everything is well combined.
4. Pour the melted chocolate mixture onto the prepared baking sheet and spread it into an even layer with a spatula.
5. Sprinkle the crushed peppermint on top of the chocolate layer.
6. Place the baking sheet in the refrigerator for at least 1 hour or until the bark has fully set.
7. Once set, break the bark into pieces and store in an airtight container.

This dairy-free keto chocolate peppermint bark is a perfect holiday indulgence that doesn’t derail your low-carb diet. The rich dark chocolate and cool peppermint provide a festive and satisfying flavor combination, making it an ideal treat for gifting or enjoying with loved ones. Plus, it’s quick to prepare and can be stored for a long time, so you can always have a batch ready for when the craving strikes.

Dairy-Free Keto Eggnog Cheesecake Bites

These dairy-free keto eggnog cheesecake bites bring the beloved flavors of holiday eggnog into a creamy, keto-friendly dessert. With a rich, spiced filling and a crunchy almond flour crust, these bites are perfect for satisfying your sweet tooth while sticking to your low-carb and dairy-free lifestyle. They’re easy to make, store well, and are perfect for serving at holiday parties.

Ingredients:

For the crust:

• 1 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp erythritol or your preferred keto sweetener
• 1/4 tsp cinnamon
• 3 tbsp coconut oil, melted
• 1 tsp vanilla extract

For the filling:

• 8 oz dairy-free cream cheese
• ½ cup coconut milk (full-fat)
• 1/4 cup erythritol or your preferred keto sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat the oven to 325°F (163°C) and line a mini muffin tin with paper liners.
2. To make the crust, combine almond flour, coconut flour, erythritol, cinnamon, melted coconut oil, and vanilla extract in a bowl. Stir until the mixture forms a dough.
3. Press a small amount of the dough into the bottom of each muffin liner to form a crust.
4. Bake the crusts for 10 minutes, then remove them from the oven and let them cool.
5. While the crusts cool, prepare the filling. In a mixing bowl, beat the dairy-free cream cheese with a hand mixer until smooth.
6. Add the coconut milk, erythritol, eggs, vanilla extract, nutmeg, and cinnamon, and beat until fully combined.
7. Spoon the filling onto the cooled crusts, dividing evenly among the muffin cups.
8. Bake for 18-20 minutes, or until the filling is set and a toothpick inserted comes out clean.
9. Let the cheesecake bites cool in the tin for 10 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving.

These dairy-free keto eggnog cheesecake bites are a decadent holiday treat that brings the flavors of eggnog into a low-carb, dairy-free dessert. They are creamy, spiced, and perfectly portioned, making them an ideal choice for holiday gatherings. The almond flour crust adds the perfect amount of crunch, while the eggnog-infused filling provides a smooth and rich flavor that everyone will love.

Dairy-Free Keto Chocolate Hazelnut Truffles

These dairy-free keto chocolate hazelnut truffles are an indulgent, low-carb treat that combines rich, velvety chocolate with the crunchy, nutty flavor of hazelnuts. They are simple to make and perfect for the holidays, whether you’re enjoying them as a treat for yourself or giving them away as a gift. These truffles are also naturally sweetened, making them a guilt-free dessert option.

Ingredients:

• 8 oz dairy-free dark chocolate (at least 85% cocoa)
• 1/4 cup coconut milk (full-fat)
• 2 tbsp erythritol or your preferred keto sweetener
• 1/2 tsp vanilla extract
• 1/4 cup chopped hazelnuts, toasted
• Extra chopped hazelnuts or unsweetened cocoa powder for rolling

Instructions:

1. Melt the dark chocolate and coconut milk together in a heatproof bowl over a double boiler, stirring until smooth.
2. Stir in the erythritol and vanilla extract, ensuring the mixture is fully combined.
3. Let the chocolate mixture cool for 10 minutes, then refrigerate for 1 hour, or until firm enough to scoop.
4. Once the mixture is firm, use a spoon or melon baller to scoop out small portions and roll them into balls.
5. Roll the truffles in the chopped toasted hazelnuts or unsweetened cocoa powder to coat them.
6. Place the truffles on a parchment-lined tray and refrigerate for an additional hour to set completely.

These dairy-free keto chocolate hazelnut truffles are the perfect low-carb treat for the holiday season. The creamy chocolate center and crunchy hazelnut coating make them an irresistible combination of flavors and textures. These truffles are ideal for gifting, sharing at parties, or enjoying as a personal treat without straying from your keto or dairy-free goals.

Dairy-Free Keto Cranberry Pecan Bread

This dairy-free keto cranberry pecan bread is a festive, low-carb loaf packed with tart cranberries, crunchy pecans, and warming spices. It’s the perfect bread for the holidays, offering a delightful balance of flavors while keeping carbs to a minimum. Whether you serve it at breakfast, as a snack, or alongside your holiday meals, this bread will quickly become a seasonal favorite.

Ingredients:

• 2 cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp salt
• 4 large eggs
• ¼ cup erythritol or your preferred keto sweetener
• ¼ cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 cup fresh cranberries, chopped
• ½ cup pecans, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, cinnamon, ginger, and salt.
3. In another bowl, whisk together the eggs, erythritol, applesauce, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the chopped cranberries and pecans, mixing until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This dairy-free keto cranberry pecan bread is a flavorful and festive addition to your holiday baking repertoire. The combination of tart cranberries and crunchy pecans pairs beautifully with the warm spices, making each bite a delicious celebration of the season. Whether served as a breakfast bread or a dessert, it’s a low-carb treat that everyone will enjoy during the holidays.

Dairy-Free Keto Cinnamon Roll Mug Cake

This dairy-free keto cinnamon roll mug cake is a single-serving treat that combines the flavors of a warm cinnamon roll in a quick and easy dessert. It’s perfect for those moments when you’re craving something sweet and comforting but don’t want to make an entire batch of dessert. With its fluffy texture and decadent cinnamon swirls, this mug cake is a great addition to your holiday season.

Ingredients:

• 2 tbsp almond flour
• 1 tbsp coconut flour
• 1 tsp ground cinnamon
• 1 tsp erythritol or your preferred keto sweetener
• 1/2 tsp baking powder
• 1 large egg
• 1 tbsp unsweetened almond milk
• 1 tbsp coconut oil, melted
• 1/2 tsp vanilla extract
• For the cinnamon swirl:
  • 1 tbsp coconut oil, melted
  • 1 tbsp erythritol
  • 1/2 tsp ground cinnamon

Instructions:

1. In a microwave-safe mug, whisk together the almond flour, coconut flour, cinnamon, erythritol, and baking powder.
2. Add the egg, almond milk, melted coconut oil, and vanilla extract to the dry ingredients, and mix until fully combined.
3. In a separate bowl, combine the melted coconut oil, erythritol, and cinnamon for the swirl.
4. Drizzle the cinnamon swirl mixture over the batter in the mug and use a toothpick or fork to gently swirl it into the batter.
5. Microwave on high for 1-2 minutes, or until the cake has risen and is set in the middle.
6. Let it cool slightly before enjoying directly from the mug.

This dairy-free keto cinnamon roll mug cake offers the warmth and comfort of a cinnamon roll in a fraction of the time and without the carbs. It’s a quick, easy, and indulgent treat that satisfies your cinnamon cravings without compromising your keto or dairy-free goals. Perfect for a cozy holiday treat or a single-serve dessert, it’s the ideal way to enjoy a cinnamon roll when you don’t want to bake an entire batch.

Dairy-Free Keto Snowball Cookies

These dairy-free keto snowball cookies are a classic holiday treat reimagined for the keto and dairy-free lifestyle. They’re buttery, nutty, and have a melt-in-your-mouth texture, all while being completely sugar-free and low-carb. The perfect bite-sized cookies for holiday parties, these cookies are sure to be a hit with everyone, whether they’re following a keto diet or not.

Ingredients:

• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup erythritol or your preferred keto sweetener
• 1/4 cup coconut oil, softened
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped walnuts or pecans
• Extra erythritol for rolling the cookies

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, shredded coconut, erythritol, and salt.
3. Add the softened coconut oil and vanilla extract to the dry ingredients, and mix until the dough comes together.
4. Fold in the chopped walnuts or pecans.
5. Scoop out small portions of the dough and roll them into balls about 1 inch in diameter. Place them on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the cookies are golden brown on the edges.
7. Allow the cookies to cool slightly before rolling them in extra erythritol to coat.

These dairy-free keto snowball cookies are a sweet, nutty, and low-carb alternative to the traditional holiday favorite. The combination of shredded coconut and chopped nuts gives them a rich flavor, while the soft texture and sweet coating make them irresistible. They’re perfect for sharing at holiday parties or gifting, and since they’re low-carb and dairy-free, everyone can enjoy them without worry.

Dairy-Free Keto Pecan Pie Bars

These dairy-free keto pecan pie bars bring the rich, gooey filling and crunchy pecans of classic pecan pie into a low-carb and dairy-free format. With a buttery almond flour crust and a sweet, caramel-like filling, these bars are a perfect holiday dessert. They’re easy to prepare and make for a deliciously indulgent yet healthy treat that your guests will love.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred keto sweetener
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

For the filling:

• 2 large eggs
• 1/4 cup erythritol or your preferred keto sweetener
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 ½ cups pecans, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. To make the crust, combine the almond flour, coconut flour, erythritol, and salt in a bowl. Add the melted coconut oil and vanilla extract, and stir until the mixture forms a dough.
3. Press the dough into the bottom of the prepared pan to form a crust.
4. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside.
5. For the filling, whisk together the eggs, erythritol, melted coconut oil, and vanilla extract in a bowl.
6. Stir in the chopped pecans and pour the filling over the baked crust.
7. Bake for 18-20 minutes, or until the filling is set and the edges are golden brown.
8. Let the bars cool completely in the pan before slicing into squares.

These dairy-free keto pecan pie bars capture all the deliciousness of classic pecan pie in a low-carb, dairy-free form. The almond flour crust provides the perfect buttery base, while the sweet, sticky pecan filling offers the same comforting flavors of a traditional pecan pie. These bars are perfect for holiday gatherings, providing a delicious, healthier alternative to a classic dessert. They’re easy to make, store well, and will be a hit at your next holiday celebration!

Dairy-Free Keto Chocolate Peppermint Bark

This dairy-free keto chocolate peppermint bark is a festive, indulgent treat that combines rich chocolate and cool peppermint. With a crispy, melt-in-your-mouth texture and no sugar, it’s the perfect holiday snack to satisfy your sweet tooth. The dark chocolate and peppermint flavors are balanced beautifully, making this a great addition to any holiday dessert table or a wonderful gift for family and friends.

Ingredients:

• 1 cup unsweetened dark chocolate (at least 85% cocoa)
• 1/2 cup unsweetened coconut oil, melted
• 1/4 cup erythritol or your preferred keto sweetener
• 1/2 tsp peppermint extract
• 1/4 cup crushed sugar-free peppermint candies or peppermint bark (optional)

Instructions:

1. Line a baking sheet with parchment paper or a silicone mat.
2. In a microwave-safe bowl, melt the dark chocolate with the coconut oil in 30-second intervals, stirring in between, until fully melted and smooth.
3. Stir in the erythritol and peppermint extract until well combined.
4. Pour the chocolate mixture onto the prepared baking sheet, spreading it evenly with a spatula.
5. If desired, sprinkle crushed sugar-free peppermint candies on top for extra crunch and flavor.
6. Place the bark in the freezer for at least 1 hour or until completely set.
7. Once hardened, break the bark into pieces and store in an airtight container.

This dairy-free keto chocolate peppermint bark is the perfect holiday treat to share or enjoy on your own. It’s low in carbs, sugar-free, and filled with the classic flavors of peppermint and chocolate, making it a festive and satisfying dessert. Whether you’re looking for a quick snack or a sweet gift idea, this bark is easy to make and a guaranteed crowd-pleaser.

Dairy-Free Keto Gingerbread Cookies

These dairy-free keto gingerbread cookies bring the nostalgic flavors of the holiday season into a low-carb, sugar-free treat. With their warm spices and slightly crisp edges, these cookies are just as delicious as the traditional ones, but without the carbs. They’re perfect for holiday cookie swaps, decorating, or just enjoying as a cozy snack with a cup of tea or coffee.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp molasses (optional, but adds a deep flavor)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the almond flour, coconut flour, erythritol, ginger, cinnamon, cloves, baking soda, and salt.
3. In a separate bowl, whisk together the egg, melted coconut oil, vanilla extract, and molasses (if using).
4. Add the wet ingredients to the dry ingredients and stir until the dough comes together. If the dough is too sticky, chill it in the refrigerator for 15-20 minutes.
5. Roll the dough between two sheets of parchment paper to about 1/4 inch thick.
6. Use cookie cutters to shape the dough into gingerbread men or other holiday shapes.
7. Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until golden and firm.
8. Allow the cookies to cool completely before decorating with sugar-free icing if desired.

These dairy-free keto gingerbread cookies are perfect for holiday celebrations, offering all the comforting flavors of traditional gingerbread with none of the carbs or dairy. They’re easy to make, customizable with your favorite shapes, and perfect for sharing with friends and family. Whether you decorate them or enjoy them as they are, these cookies will quickly become a seasonal favorite.

Dairy-Free Keto Eggnog

This dairy-free keto eggnog captures the rich, creamy flavor of the classic holiday drink without the sugar or dairy. Made with unsweetened almond milk, coconut cream, and eggs, it’s thick, spiced, and wonderfully indulgent. With the option of adding a splash of rum or bourbon, this dairy-free keto eggnog is a festive, low-carb drink perfect for the holidays.

Ingredients:

• 2 cups unsweetened almond milk
• 1/2 cup full-fat coconut milk or coconut cream
• 4 large egg yolks
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of salt
• 1/2 tsp unflavored gelatin (optional, for a thicker consistency)
• 1/4 cup rum or bourbon (optional)

Instructions:

1. In a saucepan, heat the almond milk and coconut milk over medium heat until warm, but not boiling.
2. In a separate bowl, whisk the egg yolks and erythritol until smooth and slightly pale.
3. Slowly pour about half of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs.
4. Gradually return the egg mixture to the saucepan with the remaining milk and cook over low heat, stirring constantly, until the mixture thickens to the consistency of a custard (about 5-7 minutes).
5. Once thickened, remove from the heat and stir in the vanilla extract, nutmeg, cinnamon, and salt.
6. If using, sprinkle the gelatin into a small amount of warm water and dissolve, then stir into the eggnog mixture for added thickness.
7. Let the eggnog cool slightly, then refrigerate for 1-2 hours until chilled.
8. Before serving, stir in rum or bourbon, if desired. Garnish with additional nutmeg or cinnamon.

This dairy-free keto eggnog is a rich, indulgent drink that brings all the warmth and spice of the holidays without the sugar and dairy. Whether you enjoy it on its own or spiked with a bit of rum, it’s a festive and comforting beverage perfect for cozying up by the fire. Make a batch for your next holiday gathering, and it’s sure to be a hit with everyone, keto or not!

Dairy-Free Keto Pumpkin Pie

This dairy-free keto pumpkin pie is a showstopper dessert for the holidays, offering the same creamy, spiced filling of traditional pumpkin pie without any dairy or sugar. The almond flour crust provides a gluten-free, low-carb base that pairs perfectly with the rich, velvety pumpkin filling. This keto pumpkin pie is sure to become a seasonal favorite, perfect for Thanksgiving or any holiday celebration.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred keto sweetener
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• Pinch of salt

For the filling:

• 1 1/2 cups canned pumpkin puree (ensure it’s 100% pumpkin, not pumpkin pie filling)
• 1/2 cup unsweetened almond milk
• 2 large eggs
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• Pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish with non-stick spray or line it with parchment paper.
2. To make the crust: In a medium bowl, combine the almond flour, coconut flour, erythritol, melted coconut oil, vanilla extract, and salt. Stir until the dough comes together.
3. Press the dough into the bottom of the prepared pie dish, shaping the edges of the crust. Bake the crust for 10-12 minutes, or until it’s golden and slightly firm. Set aside to cool.
4. To make the filling: In a large mixing bowl, whisk together the pumpkin puree, almond milk, eggs, erythritol, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract. Stir until smooth and fully combined.
5. Pour the pumpkin filling into the pre-baked crust, smoothing the top with a spatula.
6. Bake the pie for 40-45 minutes, or until the filling is set and the edges of the crust are golden brown. Let the pie cool for at least 1 hour before serving.
7. Refrigerate the pie for 2-3 hours to fully set before slicing.

This dairy-free keto pumpkin pie is a guilt-free, low-carb alternative to the traditional dessert. The creamy, spiced pumpkin filling and crunchy almond flour crust create a deliciously satisfying treat. Perfect for the holiday season, this pie is sure to impress your guests, whether they’re following a keto diet or not. It’s a wonderful way to enjoy the flavors of pumpkin pie without any of the sugar or dairy!

Dairy-Free Keto Sugar Cookies

These dairy-free keto sugar cookies are soft, chewy, and filled with the sweet, buttery flavors of a classic sugar cookie. They are made with almond flour, making them low-carb and gluten-free, yet still soft and indulgent. Whether you’re baking for a holiday cookie exchange, decorating with family, or just enjoying a sweet treat, these keto sugar cookies will satisfy your cravings without the carbs or dairy.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or your preferred keto sweetener
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp unsweetened almond milk
• Optional: Sprinkles or colored sugar for decorating

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, combine the almond flour, erythritol, baking soda, and salt.
3. Add the melted coconut oil, egg, vanilla extract, and almond milk to the dry ingredients and mix until a dough forms.
4. Roll the dough into 1-inch balls and place them onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers.
5. If desired, sprinkle the tops of the cookies with keto-friendly sprinkles or colored sugar.
6. Bake for 8-10 minutes or until the cookies are golden around the edges.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These dairy-free keto sugar cookies are the perfect treat for anyone on a keto or dairy-free diet. Soft and chewy with a delightful sweetness, these cookies are ideal for any holiday gathering. They’re quick to make, and you can decorate them for a fun, festive touch. Enjoy them as a snack, dessert, or share them as a gift to spread some holiday cheer.

Dairy-Free Keto Chocolate Truffles

These dairy-free keto chocolate truffles are rich, decadent, and perfect for gifting or enjoying as a sweet treat during the holidays. Made with dark chocolate, coconut cream, and a touch of vanilla extract, these truffles are creamy, satisfying, and free from sugar and dairy. With a smooth, melt-in-your-mouth center, they make an elegant, indulgent addition to any holiday dessert table.

Ingredients:

• 1 cup unsweetened dark chocolate (at least 85% cocoa), chopped
• 1/2 cup full-fat coconut milk or coconut cream
• 1/2 tsp vanilla extract
• Pinch of salt
• Unsweetened cocoa powder (for rolling) or chopped nuts (optional)

Instructions:

1. In a heatproof bowl, melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring in between, until fully melted.
2. In a small saucepan, heat the coconut cream over medium heat until it begins to simmer.
3. Pour the hot coconut cream into the melted chocolate, adding the vanilla extract and a pinch of salt. Stir until smooth and fully combined.
4. Allow the chocolate mixture to cool to room temperature, then refrigerate for 1-2 hours, or until firm enough to scoop.
5. Using a spoon or melon baller, scoop out small portions of the chocolate mixture and roll them into balls.
6. Roll the truffles in unsweetened cocoa powder, chopped nuts, or another coating of your choice.
7. Store the truffles in an airtight container in the refrigerator until ready to serve.

These dairy-free keto chocolate truffles are a luxurious and low-carb treat perfect for the holidays. The combination of rich dark chocolate and creamy coconut makes for a delectable truffle with a smooth, melt-in-your-mouth center. They’re ideal for gift-giving or as an indulgent dessert to enjoy after a festive meal. These truffles are sure to satisfy any chocolate cravings while keeping you on track with your keto lifestyle.

Note: More recipes are coming soon!