25+ Delicious Holiday Diabetic Almond Flour Recipes for a Healthier Season

The holiday season is often associated with indulgence, but for those living with diabetes, it can be a challenging time.

Traditional holiday treats packed with sugar and refined flour can cause blood sugar spikes, making it difficult to fully enjoy the festivities.

But fear not! With almond flour, you can still create delicious, guilt-free holiday recipes that not only taste amazing but also help manage blood sugar levels.

Almond flour is a versatile and low-carb substitute for regular flour, making it a fantastic choice for people with diabetes.

It’s packed with healthy fats, fiber, and protein, which can help regulate blood sugar and keep you feeling satisfied.

Whether you’re looking for savory dishes, sweet treats, or a little bit of both, almond flour can be the star ingredient in your holiday cooking.

We’ve rounded up over 25 holiday-inspired diabetic almond flour recipes, ranging from cookies and cakes to savory dishes and snacks.

These recipes will let you indulge in all the flavors of the season without compromising your health goals.

Let’s dive into these 25+ almond flour recipes that are perfect for your diabetic-friendly holiday celebrations!

25+ Delicious Holiday Diabetic Almond Flour Recipes for a Healthier Season

The holidays don’t have to be a time of temptation and guilt for those managing diabetes.

With almond flour, you can transform traditional holiday favorites into healthier, diabetic-friendly dishes that everyone can enjoy.

Whether you’re baking cookies for a holiday party, preparing a festive meal, or looking for the perfect snack, these 25+ almond flour recipes provide a wide variety of options to fit every craving.

By using almond flour, you’re not only cutting down on carbs but also boosting the nutritional value of your meals.

The recipes included in this collection are all designed to keep your blood sugar levels in check while satisfying your taste buds.

From rich, decadent desserts to savory dishes that will wow your guests, these almond flour recipes prove that you can have a festive and healthy holiday season.

So this year, embrace the joy of cooking and baking with these delicious, diabetic-friendly almond flour recipes and make your holidays both healthy and memorable!

Almond Flour Snowball Cookies

These almond flour snowball cookies are a holiday classic with a diabetic-friendly twist. They are buttery, melt-in-your-mouth treats that satisfy cravings without spiking blood sugar. With their light almond flavor and festive powdered sweetener coating, they’re perfect for holiday gatherings.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup unsalted butter, softened
• ¼ cup powdered erythritol or allulose
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup finely chopped pecans or walnuts
• Additional powdered erythritol for coating

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, cream together the butter and powdered erythritol until smooth.
3. Add vanilla extract and salt, mixing well.
4. Gradually mix in almond flour until a dough forms. Fold in chopped nuts.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
6. Bake for 12-15 minutes or until the edges turn golden brown.
7. Allow the cookies to cool for 5 minutes, then roll them in powdered erythritol while still warm.
8. Let cool completely and store in an airtight container.

These snowball cookies are not just delicious but also a thoughtful option for diabetic family members or guests. Their nutty flavor and soft texture will remind everyone of the warmth of the season.

Almond Flour Gingerbread Muffins

These almond flour gingerbread muffins combine classic holiday spices with a diabetic-friendly touch. Perfect for breakfast or a cozy afternoon snack, these muffins are moist, flavorful, and guilt-free.

Ingredients:

• 2 cups almond flour
• ¼ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ⅓ cup sugar-free maple syrup
• ⅓ cup unsweetened almond milk
• ¼ cup melted coconut oil or butter
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and spices.
3. In another bowl, combine sugar-free maple syrup, almond milk, melted coconut oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.

These gingerbread muffins are a wholesome and delicious way to celebrate the holidays. Their warm spices will fill your home with the spirit of the season while keeping your health in mind.

Almond Flour Holiday Biscotti

Enjoy a cup of tea or coffee this holiday season with diabetic-friendly almond flour biscotti. Crisp and flavorful, these biscotti are perfect for dipping and sharing with loved ones.

Ingredients:

• 2 cups almond flour
• ½ cup granulated erythritol
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 large eggs
• ½ cup sugar-free dried cranberries or chopped almonds (optional)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix almond flour, erythritol, and baking powder.
3. In a separate bowl, whisk eggs, vanilla extract, and almond extract.
4. Combine the wet and dry ingredients, mixing until a dough forms. Fold in dried cranberries or almonds if desired.
5. Shape the dough into a flat log about 10 inches long and 3 inches wide on the prepared baking sheet.
6. Bake for 25-30 minutes or until firm to the touch. Remove from the oven and cool for 10 minutes.
7. Slice the log into ½-inch thick slices and place them cut-side down on the baking sheet.
8. Bake for another 10-12 minutes per side, until golden and crisp.
9. Let cool completely before serving.

These biscotti make a delightful addition to any holiday treat platter. Their crunchy texture and versatile flavors make them a crowd-pleaser while keeping sugar levels in check.

Almond Flour Cinnamon Roll Bites

These almond flour cinnamon roll bites are a decadent, diabetic-friendly holiday treat. They combine the rich, warm flavors of cinnamon and almond with a soft, buttery texture. Perfect for brunch or a sweet snack, these bite-sized delights will bring a comforting touch to your festive spread.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 large eggs
• 2 tablespoons melted butter
• 2 tablespoons sugar-free maple syrup
• ¼ cup granulated erythritol (for dough)
• ¼ cup powdered erythritol (for icing)
• 1 tablespoon unsweetened almond milk
• 1 teaspoon vanilla extract

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, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together eggs, melted butter, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet.
6. Bake for 12-15 minutes or until lightly golden.
7. While the bites are baking, prepare the icing by whisking powdered erythritol, almond milk, and a splash of vanilla extract.
8. Drizzle the icing over the baked cinnamon roll bites while they’re still warm.
9. Let cool for 5 minutes before serving.

These cinnamon roll bites are a great way to indulge in a holiday favorite without the added sugar. Their bite-sized format makes them perfect for sharing and enjoying with loved ones, and the icing adds a festive, sweet touch that everyone will appreciate.

Almond Flour Chocolate Peppermint Cookies

These chocolate peppermint cookies are rich and indulgent yet diabetic-friendly, thanks to almond flour and sugar substitutes. The blend of chocolate and mint provides a refreshing, holiday-inspired taste that’s sure to satisfy your cravings for festive sweets.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ¼ cup granulated erythritol
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• 2 tablespoons unsweetened almond milk
• 1 teaspoon peppermint extract
• ½ teaspoon vanilla extract
• ½ cup sugar-free dark chocolate chips
• Crushed sugar-free peppermint candies for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, peppermint extract, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Gently fold in chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Gently flatten each dough ball with the back of a spoon.
8. Sprinkle crushed peppermint candies on top of each cookie.
9. Bake for 8-10 minutes or until the edges are set.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

These cookies are a perfect holiday treat for those looking to enjoy a sugar-free indulgence. The combination of rich chocolate and refreshing peppermint provides a festive and guilt-free experience for anyone avoiding sugar during the holidays.

Almond Flour Pecan Pie Bars

Almond flour pecan pie bars are a delicious, diabetic-friendly twist on the traditional pecan pie. These bars offer a crumbly, nutty base with a rich, caramelized filling, making them the perfect treat for holiday gatherings or an after-dinner indulgence.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 2 tablespoons melted butter
• 2 tablespoons erythritol
• ¼ teaspoon salt

For the filling:

• 2 large eggs
• ½ cup sugar-free maple syrup
• ¼ cup melted butter
• 1 teaspoon vanilla extract
• 1 ½ cups chopped pecans
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. For the crust, combine almond flour, melted butter, erythritol, and salt in a bowl. Press the mixture into the bottom of the prepared pan to form an even layer.
3. Bake the crust for 10-12 minutes or until lightly golden.
4. While the crust is baking, prepare the filling by whisking together the eggs, sugar-free maple syrup, melted butter, vanilla extract, cinnamon, and salt.
5. Stir in the chopped pecans.
6. Pour the filling over the baked crust and spread evenly.
7. Bake for 20-25 minutes, or until the filling is set and slightly golden on top.
8. Allow the bars to cool completely before slicing into squares.

These pecan pie bars are a perfect option for those who want to enjoy the flavors of a classic pecan pie without the added sugars. The rich, nutty topping and buttery crust will satisfy any sweet cravings while keeping blood sugar levels stable.

Almond Flour Cranberry Orange Muffins

These almond flour cranberry orange muffins are a perfect balance of tart cranberries and zesty orange flavor. They make a great breakfast or holiday snack and are low in carbs, making them a diabetic-friendly option for your holiday table.

Ingredients:

• 2 cups almond flour
• ¼ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon orange zest
• 2 large eggs
• ¼ cup unsweetened almond milk
• 2 tablespoons melted coconut oil or butter
• ⅓ cup erythritol
• 1 teaspoon vanilla extract
• ¾ cup fresh or frozen cranberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and orange zest.
3. In a separate bowl, combine eggs, almond milk, melted coconut oil, erythritol, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the cranberries.
6. Divide the batter evenly between the muffin cups, filling each about ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

These cranberry orange muffins are both light and flavorful, making them a wonderful addition to your holiday breakfast or brunch spread. Their combination of tart cranberries and citrusy orange flavor provides a refreshing and festive touch, while the almond flour ensures they are a healthy, low-carb treat.

Almond Flour Eggnog Cookies

These almond flour eggnog cookies bring the rich, creamy flavor of eggnog to a low-carb, diabetic-friendly cookie. Perfect for holiday cookie exchanges or as a treat to enjoy with a cup of coffee, these cookies are soft, fragrant, and full of festive cheer.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup unsweetened almond milk
• ½ cup granulated erythritol
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• 1 tablespoon rum extract (optional, for eggnog flavor)
• Powdered erythritol for dusting

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, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together eggs, almond milk, erythritol, vanilla extract, melted butter, and rum extract.
4. Add the wet ingredients to the dry ingredients and mix until combined into a smooth dough.
5. Roll the dough into small balls and place them on the baking sheet, pressing them down slightly with the back of a spoon.
6. Bake for 12-15 minutes or until lightly golden.
7. Let the cookies cool on the baking sheet for a few minutes, then dust with powdered erythritol before serving.

These eggnog cookies are a perfect balance of sweet and spicy, offering all the holiday warmth you crave without the added sugar. The hint of rum extract mimics the traditional eggnog flavor, making these a festive favorite for your holiday spread.

Almond Flour Pumpkin Spice Bars

These pumpkin spice bars are the epitome of fall and winter flavors, offering a spiced, moist treat that’s low in carbs. They’re made with almond flour for a healthy twist, and the pumpkin provides a rich, soft texture that’s perfect for holiday gatherings.

Ingredients:

• 1 ½ cups almond flour
• ½ cup canned pumpkin puree
• 2 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup melted coconut oil
• 2 tablespoons granulated erythritol
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking dish (8×8 inches) with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bars cool completely before slicing into squares.

These pumpkin spice bars are a perfect fall or holiday treat. Their spiced aroma and moist texture will fill your home with festive cheer, while the almond flour makes them a diabetic-friendly dessert that everyone can enjoy.

Almond Flour Chocolate Hazelnut Truffles

These almond flour chocolate hazelnut truffles are an indulgent, low-carb treat that combines the rich taste of chocolate with the crunch of hazelnuts. Perfect for gifting or enjoying as a decadent after-dinner treat, these truffles are a festive way to satisfy your sweet tooth.

Ingredients:

• 1 cup almond flour
• 2 tablespoons unsweetened cocoa powder
• ¼ cup sugar-free dark chocolate chips
• 3 tablespoons unsweetened almond milk
• 1 tablespoon almond butter
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ cup crushed hazelnuts (for rolling)

Instructions:

1. In a heatproof bowl, melt the chocolate chips with almond milk in the microwave or over a double boiler. Stir until smooth.
2. In a separate bowl, combine almond flour, cocoa powder, almond butter, vanilla extract, and cinnamon.
3. Pour the melted chocolate into the almond flour mixture and stir until well combined.
4. Chill the dough in the refrigerator for 30 minutes to firm up.
5. Once the dough has chilled, roll it into small balls (about 1 inch in diameter).
6. Roll the truffles in crushed hazelnuts to coat them evenly.
7. Store the truffles in an airtight container in the refrigerator.

These chocolate hazelnut truffles are the perfect holiday gift or sweet treat. The combination of rich chocolate, creamy almond butter, and crunchy hazelnuts creates a luxurious dessert that satisfies without the sugar overload.

Almond Flour Lemon Shortbread Cookies

These almond flour lemon shortbread cookies are light, buttery, and fragrant with a refreshing citrus twist. A perfect holiday cookie that’s low in carbs, they offer a delicate texture and a bright lemon flavor that’s perfect for festive occasions.

Ingredients:

• 2 cups almond flour
• ¼ cup softened unsalted butter
• 2 tablespoons powdered erythritol
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and powdered erythritol until smooth.
3. Add the lemon zest, lemon juice, vanilla extract, and salt, mixing until fully incorporated.
4. Gradually add the almond flour and stir until a dough forms.
5. Roll the dough out between two sheets of parchment paper to about ¼-inch thick.
6. Cut out the dough into your desired shapes using cookie cutters.
7. Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are golden.
8. Let cool completely before serving.

These lemon shortbread cookies are a light and refreshing treat to brighten up your holiday dessert table. The combination of buttery richness with the zesty citrus flavor makes them a perfect balance of sweet and tart, ideal for any holiday celebration.

Almond Flour Coconut Macaroons

These almond flour coconut macaroons are a delightful and simple diabetic-friendly treat. Combining the sweetness of coconut with the richness of almond flour, these macaroons are perfect for holiday parties, offering a chewy, delicious texture and natural sweetness without added sugar.

Ingredients:

• 2 cups unsweetened shredded coconut
• 1 cup almond flour
• ¼ cup powdered erythritol
• 2 large egg whites
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, almond flour, erythritol, and salt.
3. In a separate bowl, beat the egg whites until soft peaks form.
4. Gently fold the egg whites into the coconut mixture until well combined.
5. Scoop spoonfuls of the mixture onto the prepared baking sheet, shaping them into small mounds.
6. Bake for 15-18 minutes or until the tops are golden brown.
7. Allow the macaroons to cool completely before serving.

These coconut macaroons are light, chewy, and naturally sweet, offering a perfect balance of flavor and texture. The use of erythritol keeps them diabetic-friendly, and they’re a fun and festive addition to any holiday dessert tray.

Almond Flour Raspberry Thumbprint Cookies

These almond flour raspberry thumbprint cookies are a deliciously sweet and tart treat that makes for a perfect diabetic-friendly holiday snack. With their nutty almond flour base and jam-filled centers, they’re as beautiful as they are flavorful.

Ingredients:

• 2 cups almond flour
• ¼ cup unsalted butter, softened
• 2 tablespoons powdered erythritol
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ cup sugar-free raspberry jam
• 1 egg

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and erythritol until smooth.
3. Beat in the egg, vanilla extract, and salt.
4. Gradually mix in almond flour, stirring until a dough forms.
5. Scoop tablespoon-sized portions of dough and roll them into balls.
6. Place the dough balls on the baking sheet and use your thumb to create an indentation in the center of each.
7. Fill each indentation with a small amount of raspberry jam.
8. Bake for 10-12 minutes or until the cookies are golden around the edges.
9. Let the cookies cool on a wire rack before serving.

These raspberry thumbprint cookies are a perfect blend of sweet and tart. The almond flour provides a light, nutty flavor, while the sugar-free raspberry jam offers a festive burst of fruit. They are a great way to enjoy the holidays without worrying about blood sugar spikes.

Almond Flour Poppy Seed Lemon Cake

This almond flour poppy seed lemon cake is a moist, flavorful dessert that combines the zing of lemon with the crunch of poppy seeds. It’s a diabetic-friendly alternative to traditional cake, perfect for serving at holiday gatherings or enjoying with a cup of tea.

Ingredients:

• 2 cups almond flour
• ½ cup coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon poppy seeds
• 3 large eggs
• ½ cup unsweetened almond milk
• ⅓ cup erythritol
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Zest and juice of 1 lemon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, salt, and poppy seeds.
3. In a separate bowl, beat the eggs, almond milk, erythritol, melted butter, vanilla extract, and lemon zest and juice.
4. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This almond flour poppy seed lemon cake is a perfect combination of refreshing citrus and nutty almond flavor. The poppy seeds add a unique texture, and the cake is light and fluffy, making it a delightful and diabetic-friendly option for any occasion.

Almond Flour Maple Pecan Granola

This almond flour maple pecan granola is a crunchy, satisfying snack that brings together the rich flavors of roasted pecans and a hint of maple sweetness. It’s a perfect way to enjoy a healthy, low-carb treat during the holidays, whether as a topping for yogurt or as a snack on its own.

Ingredients:

• 2 cups almond flour
• 1 cup chopped pecans
• ½ cup unsweetened shredded coconut
• ¼ cup sugar-free maple syrup
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together almond flour, chopped pecans, shredded coconut, cinnamon, and salt.
3. In a small bowl, whisk together maple syrup, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Spread the mixture in an even layer on the prepared baking sheet.
6. Bake for 20-25 minutes, stirring once halfway through, until golden and crunchy.
7. Let the granola cool completely before storing in an airtight container.

This almond flour maple pecan granola is a crunchy, slightly sweet treat that’s perfect for snacking or topping your favorite holiday desserts. The combination of maple syrup and toasted pecans brings the flavors of the season to your plate in a healthy, diabetic-friendly way.

Note: More recipes​ are coming soon!