25+ Flavorful Holiday Diabetic Coconut Flour Recipes for a Healthier Season

The holiday season is a time for indulging in delicious food and sharing festive moments with loved ones.

However, for those managing diabetes, it can be tricky to navigate the abundance of sugary treats that fill the tables.

The good news is that you don’t have to miss out on holiday indulgence.

Coconut flour, with its low-carb and high-fiber profile, is an excellent ingredient for creating diabetic-friendly holiday recipes.

It’s a versatile flour that works beautifully in both sweet and savory dishes, offering a gluten-free option that doesn’t compromise on flavor or texture.

We’ll explore more than 25 holiday recipes made with coconut flour, ensuring that you can enjoy the season’s treats without worrying about your blood sugar levels.

Whether you’re looking for festive cookies, cakes, or savory sides, these recipes will help you celebrate the season while keeping your health in check.

25+ Flavorful Holiday Diabetic Coconut Flour Recipes for a Healthier Season

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

With coconut flour, you can enjoy a variety of festive treats that are not only delicious but also aligned with your health goals.

From savory dishes to sweet desserts, these 25+ recipes offer a perfect balance of flavor, texture, and nutrition.

By incorporating coconut flour into your holiday cooking and baking, you can savor the season’s joy without the guilt.

So, gather your ingredients and get ready to treat yourself and your guests to a diabetic-friendly holiday feast that’s sure to impress.

Coconut Flour Sugar Cookies

These sugar-free coconut flour sugar cookies are the perfect treat for anyone managing diabetes during the holiday season. With the use of coconut flour and a sugar substitute like stevia or erythritol, these cookies are soft, chewy, and lightly sweetened. The dough can be rolled out and cut into festive shapes, making them an ideal addition to your holiday cookie tray.

Ingredients

• 1 ½ cups coconut flour
• ½ cup unsalted butter, softened
• ¼ cup erythritol or stevia (adjust sweetness to taste)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• Pinch of salt
• Optional: 2 tablespoons unsweetened shredded coconut for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat together the softened butter and erythritol (or stevia) until creamy and smooth.
3. Add in the eggs, one at a time, followed by the vanilla extract, mixing well.
4. In a separate bowl, whisk together the coconut flour, baking soda, and salt. Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms.
5. If the dough is too sticky, let it rest for 10-15 minutes to allow the coconut flour to absorb moisture.
6. Roll the dough between two sheets of parchment paper to about ¼ inch thickness, and cut out your favorite shapes using cookie cutters.
7. Place the cookies on the prepared baking sheet, and if desired, sprinkle with shredded coconut.
8. Bake for 8-10 minutes, or until the edges of the cookies are lightly golden.
9. Allow the cookies to cool completely on a wire rack before serving.

These coconut flour sugar cookies are a delightful way to satisfy your sweet tooth without the added sugar. They’re a perfect diabetic-friendly treat for family gatherings or just enjoying a cozy holiday moment. With minimal carbs and the natural goodness of coconut, these cookies let you indulge without any guilt.

Coconut Flour Pumpkin Bread

This coconut flour pumpkin bread is a healthy alternative to traditional holiday breads. Rich in flavor and naturally sweetened with a sugar substitute, it’s a great option for those looking to enjoy a fall-inspired treat without spiking blood sugar. The blend of pumpkin and coconut flour offers a moist, hearty loaf that is perfect for breakfast or as a snack during holiday gatherings.

Ingredients

• 1 ½ cups coconut flour
• 1 cup canned pumpkin puree (unsweetened)
• 4 large eggs
• ½ cup butter or coconut oil, melted
• ½ cup erythritol or stevia
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon baking soda
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper.
2. In a large bowl, whisk together the eggs, pumpkin puree, melted butter (or coconut oil), and vanilla extract.
3. In a separate bowl, combine the coconut flour, erythritol, cinnamon, nutmeg, baking soda, and salt.
4. Slowly add the dry ingredients to the wet ingredients, stirring until the mixture is smooth and well-combined.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This coconut flour pumpkin bread is an excellent option for anyone looking for a diabetic-friendly twist on a classic holiday favorite. The pumpkin provides a natural sweetness, while the coconut flour keeps the carb count low and the fiber content high. Whether served alongside a holiday brunch or enjoyed as an afternoon snack, it’s sure to be a crowd-pleaser.

Coconut Flour Christmas Cake

This coconut flour Christmas cake is the perfect low-carb, diabetic-friendly dessert for holiday celebrations. Rich in flavor and made with healthy ingredients, this cake is moist, fragrant with cinnamon and nutmeg, and topped with a delightful sugar-free glaze. It’s a festive dessert that won’t cause blood sugar spikes but still captures the essence of holiday baking.

Ingredients

• 1 ½ cups coconut flour
• 1 cup almond flour
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon baking soda
• 4 large eggs
• ½ cup butter, softened
• ½ cup erythritol or stevia
• 1 teaspoon vanilla extract
• ½ cup unsweetened applesauce
• ¼ cup unsweetened almond milk
• Optional: ¼ cup chopped walnuts or pecans for topping

Instructions

1. Preheat the oven to 350°F (175°C) and grease a round cake pan with butter or line it with parchment paper.
2. In a medium bowl, whisk together the coconut flour, almond flour, cinnamon, nutmeg, and baking soda.
3. In a large bowl, beat together the eggs, softened butter, erythritol, and vanilla extract until smooth and creamy.
4. Add in the applesauce and almond milk, mixing until well-combined.
5. Gradually add the dry ingredients into the wet mixture, stirring until the batter is thick but smooth.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan before transferring to a wire rack. If desired, top with chopped walnuts or pecans for added texture.

This coconut flour Christmas cake is a wonderful way to celebrate the season while keeping your health in check. It combines the classic flavors of Christmas with a low-carb twist, allowing you to indulge without worrying about your blood sugar levels. The applesauce adds natural sweetness, while the cinnamon and nutmeg bring a warm holiday aroma to every bite. Whether served as a dessert or enjoyed with a cup of tea, this cake is a holiday must-have for those managing diabetes.

Coconut Flour Gingerbread Cookies

These soft and chewy coconut flour gingerbread cookies bring the warm, spicy flavors of the holidays to your table in a diabetic-friendly way. Sweetened with a sugar substitute and spiced with ginger, cinnamon, and cloves, they’re perfect for festive celebrations or a cozy night in.

Ingredients

• 1 ½ cups coconut flour
• ½ cup unsalted butter, softened
• ¼ cup erythritol or stevia
• 2 large eggs
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon baking soda
• 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 mixing bowl, cream together the softened butter and erythritol (or stevia) until smooth.
3. Add the eggs and beat until fully combined.
4. In a separate bowl, whisk together the coconut flour, ginger, cinnamon, cloves, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet ingredients to form a dough. If the dough is sticky, let it sit for 10 minutes to absorb moisture.
6. Roll the dough into small balls and flatten slightly on the prepared baking sheet.
7. Bake for 10-12 minutes or until the edges are golden. Allow the cookies to cool before serving.

These gingerbread cookies are the perfect festive treat that pairs wonderfully with a warm cup of tea or coffee. Their rich spices and tender texture make them a holiday favorite without the sugar overload.

Coconut Flour Holiday Pancakes

Start your holiday mornings with these fluffy and diabetic-friendly coconut flour pancakes. Made with low-carb ingredients and flavored with cinnamon and vanilla, these pancakes are a healthy yet indulgent way to kick off festive celebrations.

Ingredients

• ½ cup coconut flour
• 3 large eggs
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon baking powder
• 1-2 tablespoons erythritol or stevia (optional)
• Coconut oil or butter for cooking

Instructions

1. In a medium bowl, whisk together the eggs, almond milk, and vanilla extract until smooth.
2. Add the coconut flour, cinnamon, baking powder, and erythritol (if using) to the wet ingredients and mix until well combined. The batter will be thick.
3. Heat a non-stick skillet over medium heat and lightly grease with coconut oil or butter.
4. Scoop 2-3 tablespoons of batter onto the skillet for each pancake and spread into a small circle.
5. Cook for 2-3 minutes on each side, or until golden and fully cooked.
6. Serve warm with sugar-free syrup or a sprinkle of cinnamon.

These pancakes are fluffy, flavorful, and perfect for holiday mornings. They’re a satisfying way to enjoy a classic breakfast while keeping your blood sugar levels in check.

Coconut Flour Pecan Pie Bars

These diabetic-friendly coconut flour pecan pie bars are a low-carb alternative to the traditional holiday dessert. With a buttery coconut flour crust and a rich pecan filling, they deliver all the flavor of pecan pie without the added sugar.

Ingredients
For the crust:

• 1 cup coconut flour
• ½ cup unsalted butter, melted
• ¼ cup erythritol or stevia

For the filling:

• 2 large eggs
• ½ cup sugar-free maple syrup
• ½ cup chopped pecans
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a bowl, mix the crust ingredients until crumbly but moist. Press the mixture evenly into the bottom of the prepared dish.
3. Bake the crust for 10 minutes and set aside.
4. For the filling, whisk together the eggs, sugar-free maple syrup, coconut oil, vanilla extract, and salt until smooth. Stir in the chopped pecans.
5. Pour the filling over the pre-baked crust and spread evenly.
6. Bake for 20-25 minutes or until the filling is set.
7. Allow the bars to cool completely before slicing.

These pecan pie bars are rich, buttery, and perfectly sweetened, offering a satisfying holiday dessert that everyone will love.

Coconut Flour Snowball Cookies

These diabetic-friendly coconut flour snowball cookies are a delightful addition to your holiday baking. Coated in powdered erythritol, they look just like snowballs and have a melt-in-your-mouth texture.

Ingredients

• 1 cup coconut flour
• ½ cup unsalted butter, softened
• ¼ cup powdered erythritol (plus extra for coating)
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened almond milk
• Pinch of salt

Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and powdered erythritol until smooth.
3. Add the vanilla extract and almond milk, mixing well.
4. Gradually stir in the coconut flour and salt until a soft dough forms. If the dough is crumbly, add a little more almond milk.
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 cookies are set but not browned.
7. Allow the cookies to cool slightly, then roll them in additional powdered erythritol to coat.

These snowball cookies are a festive and guilt-free treat that’s sure to impress your holiday guests. They’re light, buttery, and perfect for anyone looking for a diabetic-friendly holiday dessert.

Coconut Flour Apple Cinnamon Muffins

These coconut flour apple cinnamon muffins are a perfect low-carb, diabetic-friendly treat for the holiday season. With the warm flavors of cinnamon and the sweetness of apple, these muffins make a cozy breakfast or snack without spiking blood sugar levels.

Ingredients

• 1 ½ cups coconut flour
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs
• ½ cup unsweetened applesauce
• ¼ cup erythritol or stevia
• ½ teaspoon vanilla extract
• 1 medium apple, peeled and grated
• ½ cup unsweetened almond milk

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the coconut flour, cinnamon, baking powder, and salt.
3. In another bowl, beat the eggs and add the applesauce, erythritol, vanilla extract, and almond milk. Stir well.
4. Fold in the dry ingredients until the mixture is smooth. Then, gently fold in the grated apple.
5. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool on a wire rack before serving.

These apple cinnamon muffins are a delightful, healthy holiday option. The natural sweetness from the apple and the warming cinnamon flavor will make these a favorite treat for the season, without the need for added sugar.

Coconut Flour Chocolate Truffles

These sugar-free coconut flour chocolate truffles are a rich and decadent treat, perfect for holiday indulgence. Made with coconut flour, cocoa powder, and a sugar substitute, they satisfy chocolate cravings while keeping blood sugar levels stable.

Ingredients

• ½ cup coconut flour
• ¼ cup unsweetened cocoa powder
• ¼ cup erythritol or stevia
• ¼ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• ¼ cup coconut oil, melted
• Pinch of salt
• ½ cup unsweetened shredded coconut (for coating)

Instructions

1. In a medium bowl, combine the coconut flour, cocoa powder, erythritol, and salt.
2. Add the almond milk, melted coconut oil, and vanilla extract. Mix until smooth.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Roll each truffle in shredded coconut to coat.
5. Place the truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes, or until firm.
6. Serve chilled or at room temperature.

These coconut flour chocolate truffles are rich, creamy, and full of chocolate flavor, offering a guilt-free way to enjoy sweets during the holidays. Their combination of cocoa and coconut makes them a delicious, low-carb option for diabetic-friendly treats.

Coconut Flour Cranberry Bars

These coconut flour cranberry bars combine the tangy sweetness of cranberries with the soft texture of coconut flour. The bars are naturally sweetened and low in carbs, making them the perfect treat for anyone managing diabetes during the holidays.

Ingredients

• 1 ½ cups coconut flour
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 4 large eggs
• ½ cup unsweetened applesauce
• ¼ cup erythritol or stevia
• ½ teaspoon vanilla extract
• 1 ½ cups fresh or frozen cranberries

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish with butter or line with parchment paper.
2. In a medium bowl, whisk together the coconut flour, cinnamon, and salt.
3. In a separate bowl, beat the eggs and add the applesauce, erythritol, and vanilla extract. Mix until smooth.
4. Combine the wet and dry ingredients until well mixed.
5. Gently fold in the cranberries.
6. Pour the batter into the prepared baking dish and spread it out evenly.
7. Bake for 30-35 minutes, or until the top is lightly golden and a toothpick comes out clean.
8. Allow the bars to cool before cutting into squares and serving.

These cranberry bars are a wonderful holiday dessert that offers a balance of tartness and sweetness, perfect for those managing diabetes. The combination of cranberries and coconut flour makes them a festive and healthy addition to your holiday spread.

Coconut Flour Chocolate Chip Cookies

These soft and chewy coconut flour chocolate chip cookies are a deliciously guilt-free way to enjoy a classic holiday treat. Sweetened with a sugar substitute and made with coconut flour, these cookies provide the rich flavor of chocolate while being low in carbs and suitable for diabetics.

Ingredients

• 1 ½ cups coconut flour
• ¼ cup unsweetened almond milk
• ½ cup butter or coconut oil, softened
• ¼ cup erythritol or stevia
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• Pinch of salt
• ½ 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 large bowl, beat together the butter or coconut oil and erythritol until creamy.
3. Add the eggs and vanilla extract, beating until well combined.
4. In a separate bowl, whisk together the coconut flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
5. Fold in the sugar-free chocolate chips.
6. Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet.
7. Flatten each cookie slightly with a fork or spoon.
8. Bake for 10-12 minutes, or until the edges are golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These coconut flour chocolate chip cookies are the perfect combination of rich chocolate and coconut flavor. They’re a diabetic-friendly option that allows you to enjoy the comfort of homemade cookies during the holidays without worrying about sugar spikes.

Coconut Flour Gingerbread Cookies

These coconut flour gingerbread cookies are a festive treat perfect for the holiday season. Packed with warm spices like ginger, cinnamon, and cloves, they offer a delightful and diabetic-friendly alternative to traditional gingerbread cookies, without compromising on flavor.

Ingredients

• 1 ½ cups coconut flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup butter, softened
• ¼ cup erythritol or stevia
• ¼ cup 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 medium bowl, whisk together the coconut flour, ginger, cinnamon, cloves, baking soda, and salt.
3. In another bowl, beat the eggs, butter, erythritol, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Roll the dough out between two pieces of parchment paper to about ¼-inch thickness.
6. Cut out shapes using cookie cutters and place them on the prepared baking sheet.
7. Bake for 8-10 minutes, or until the edges of the cookies are golden brown.
8. Allow the cookies to cool before decorating (optional) and serving.

These coconut flour gingerbread cookies are a healthier take on a holiday classic. Their warm, spiced flavor and slightly chewy texture make them the perfect treat to enjoy without worrying about blood sugar levels. Ideal for festive gatherings, these cookies are sure to please everyone.

Coconut Flour Pecan Pie Bars

These coconut flour pecan pie bars are a twist on the traditional pecan pie, offering a lower-carb, diabetic-friendly version of this beloved dessert. The nutty, caramel-like filling atop a coconut flour crust makes these bars a satisfying and guilt-free holiday treat.

Ingredients

• 1 ½ cups coconut flour
• ¼ cup unsweetened butter, melted
• ¼ cup erythritol or stevia
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 2 large eggs
• ¾ cup sugar-free maple syrup
• 1 cup chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish with butter or line it with parchment paper.
2. In a medium bowl, mix the coconut flour, melted butter, erythritol, vanilla extract, and salt until combined.
3. Press the mixture into the bottom of the prepared baking dish to form a crust.
4. Bake the crust for 10-12 minutes or until lightly golden.
5. In another bowl, whisk together the eggs and sugar-free maple syrup.
6. Stir in the chopped pecans, then pour the mixture over the baked crust.
7. Return the dish to the oven and bake for another 15-20 minutes, or until the filling is set and golden.
8. Let the bars cool completely before cutting into squares and serving.

These coconut flour pecan pie bars are rich, nutty, and delicious, making them an excellent diabetic-friendly holiday dessert. With their lower sugar content and satisfying flavor, they are sure to become a staple at your holiday celebrations.

Coconut Flour Pumpkin Spice Bread

This coconut flour pumpkin spice bread is a delightful holiday treat that brings together the warmth of pumpkin and the richness of coconut flour. Sweetened with a sugar substitute, it’s the perfect option for anyone looking to enjoy a festive dessert without the blood sugar spikes.

Ingredients

• 1 ½ cups coconut flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 large eggs
• 1 cup canned pumpkin puree
• ½ cup unsweetened almond milk
• ¼ cup erythritol or stevia
• 1 teaspoon vanilla extract

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 bowl, whisk together the coconut flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.
3. In another bowl, beat the eggs and add the pumpkin puree, almond milk, erythritol, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
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 before transferring to a wire rack to cool completely.

This coconut flour pumpkin spice bread is moist, flavorful, and full of holiday spices. With the richness of pumpkin and the benefits of coconut flour, it’s a great diabetic-friendly dessert option that can be enjoyed guilt-free during the holiday season.

Coconut Flour Snowball Cookies

These coconut flour snowball cookies are light, buttery, and perfect for the holidays. Coated in powdered erythritol, these cookies melt in your mouth and are a low-carb, diabetic-friendly alternative to traditional snowball cookies.

Ingredients

• 1 ½ cups coconut flour
• ¼ teaspoon salt
• ½ cup unsweetened butter, softened
• ¼ cup erythritol or stevia
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts or pecans
• ¼ cup powdered erythritol (for coating)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, cream together the softened butter and erythritol until light and fluffy.
3. Add the vanilla extract, then slowly mix in the coconut flour and salt. Stir until a dough forms.
4. Fold in the chopped walnuts or pecans.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. Bake for 10-12 minutes or until the edges are lightly golden.
7. Once cooled slightly, roll the cookies in powdered erythritol to coat.

These coconut flour snowball cookies are a sweet and festive treat that’s perfect for anyone watching their carb intake. Their buttery texture and nutty flavor make them an irresistible addition to any holiday dessert table.

Note: More recipes​ are coming soon!