25+ Sweeten Holiday Keto Baking Recipes to Try This Year

The holiday season is a time of joy, family gatherings, and delicious treats.

However, for those following a keto lifestyle, navigating the endless parade of sugary desserts and carb-heavy snacks can be a challenge.

But fear not! With the right recipes, you can enjoy all the festive flavors of the season without compromising your health goals.

This blog is your ultimate guide to 25+ holiday keto baking recipes, featuring everything from indulgent cookies and rich cheesecakes to savory breads and festive muffins.

These recipes are crafted with low-carb, high-fat ingredients and are free of refined sugars, making them perfect for anyone committed to a keto diet.

Whether you’re hosting a holiday party, contributing to a potluck, or simply treating yourself, these keto-friendly bakes will keep the season merry and bright—without the sugar crash.

25+ Sweeten Holiday Keto Baking Recipes to Try This Year

With these 25+ holiday keto baking recipes, you can fully embrace the festive spirit while sticking to your keto lifestyle.

From traditional favorites like pecan pie bars and gingerbread cookies to creative twists like keto peppermint brownies, there’s something for everyone.

These recipes prove that it’s entirely possible to indulge in holiday treats without overindulging in carbs and sugar.

So preheat your oven, gather your keto-friendly ingredients, and get ready to bake up some holiday magic.

Share these recipes with loved ones or enjoy them solo as a guilt-free reward for your commitment to health.

Either way, these bakes are sure to make your holidays both delicious and keto-friendly!

Keto Gingerbread Cookies

Bring the warmth and nostalgia of the holidays to your keto-friendly kitchen with these Keto Gingerbread Cookies. Packed with classic spices like cinnamon, ginger, and nutmeg, these cookies are the perfect festive treat. Whether you’re decorating them with family or enjoying them with a cup of tea, these cookies offer all the charm of the season without the carb overload.

Ingredients:

• 2 ½ cups almond flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt
• ½ cup erythritol (or your preferred keto sweetener)
• 1 large egg
• 2 tbsp unsalted butter, softened
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, spices, salt, and sweetener.
3. Add the egg, softened butter, and vanilla extract to the dry ingredients and mix until a dough forms.
4. Roll the dough between two sheets of parchment paper to about ¼ inch thickness.
5. Use holiday-themed cookie cutters to cut out shapes and transfer them to the baking sheet.
6. Bake for 10–12 minutes or until the edges are slightly golden. Allow the cookies to cool before decorating.

Optional Decoration: Use a sugar-free icing made from powdered erythritol and a splash of almond milk.

These Keto Gingerbread Cookies make a delightful addition to your holiday spread. They’re easy to make, fun to decorate, and perfect for sharing with friends and family who appreciate a low-carb lifestyle. Pair them with a keto-friendly hot chocolate for a truly festive experience.

Low-Carb Chocolate Peppermint Brownies

Indulge in the rich flavors of chocolate and peppermint with these Low-Carb Chocolate Peppermint Brownies. Perfectly fudgy and with a refreshing hint of mint, these brownies bring together the best of holiday flavors while keeping your keto goals intact. A crowd-pleaser for parties or a quiet evening treat!

Ingredients:

• 1 cup almond flour
• ¼ cup cocoa powder
• ½ cup keto-friendly dark chocolate chips
• ½ cup unsalted butter
• 2 large eggs
• ⅔ cup erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• ½ tsp baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Melt the butter and chocolate chips together in a double boiler or microwave, stirring until smooth.
3. In a mixing bowl, whisk the eggs, erythritol, vanilla extract, and peppermint extract until combined.
4. Slowly mix the melted chocolate into the egg mixture.
5. Fold in the almond flour, cocoa powder, baking powder, and salt until a smooth batter forms.
6. Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool completely before slicing into squares.

These Low-Carb Chocolate Peppermint Brownies offer a decadent dessert option for your keto holiday celebrations. Their rich, fudgy texture and cooling peppermint twist make them an irresistible choice for chocolate lovers. Serve them with a dollop of whipped cream or a sprinkle of crushed sugar-free candy canes for a festive flair.

Keto Cranberry Almond Cake

Add a touch of elegance to your holiday baking with this Keto Cranberry Almond Cake. Light, moist, and bursting with tart cranberries, this cake is sweetened perfectly for a guilt-free indulgence. Almond flour gives it a nutty richness that pairs beautifully with the festive flavors of the season.

Ingredients:

• 2 cups almond flour
• ½ cup unsweetened cranberries (fresh or frozen)
• ⅔ cup erythritol or allulose
• 3 large eggs
• ⅓ cup unsalted butter, melted
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt.
3. In another bowl, beat the eggs, melted butter, vanilla extract, and almond extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
5. Gently fold in the cranberries.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the cake cool before removing it from the pan.

The Keto Cranberry Almond Cake is a show-stopping dessert that’s as beautiful as it is delicious. The tart cranberries add a delightful contrast to the sweet, nutty cake, making it a memorable addition to any holiday gathering. Serve it with a drizzle of sugar-free glaze or a dusting of powdered erythritol for a festive touch.

Keto Pecan Pie Bars

These Keto Pecan Pie Bars offer all the rich, buttery flavors of traditional pecan pie in a convenient bar form. With a crumbly almond flour crust and a gooey, caramel-like pecan filling, this dessert is perfect for holiday parties or family gatherings. Enjoy the taste of a classic holiday favorite, minus the sugar!

Ingredients:
For the Crust:

• 2 cups almond flour
• ⅓ cup erythritol or monk fruit sweetener
• ½ cup unsalted butter, melted
• 1 tsp vanilla extract

For the Filling:

• 2 large eggs
• ¾ cup sugar-free maple syrup
• ½ cup erythritol
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 ½ cups chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Make the crust: Mix almond flour, sweetener, melted butter, and vanilla extract in a bowl until a dough forms. Press evenly into the prepared pan. Bake for 10 minutes and set aside.
3. Prepare the filling: In a bowl, whisk the eggs, sugar-free maple syrup, erythritol, melted butter, and vanilla extract. Stir in the chopped pecans.
4. Pour the pecan mixture over the pre-baked crust, spreading it evenly.
5. Bake for 30–35 minutes, or until the filling is set. Let cool completely before slicing into bars.

These Keto Pecan Pie Bars are a fantastic way to enjoy the indulgent flavors of pecan pie without the carb overload. They’re easy to prepare, travel well, and will quickly become a favorite at your holiday gatherings.

Keto Pumpkin Cheesecake Muffins

Embrace the essence of autumn with these Keto Pumpkin Cheesecake Muffins. Swirled with a creamy cheesecake filling, these muffins are moist, spiced, and absolutely irresistible. Perfect for breakfast, dessert, or a mid-day treat, they’re a must-have for your holiday baking repertoire.

Ingredients:
For the Muffins:

• 1 ¾ cups almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ½ cup erythritol
• 3 large eggs
• ⅓ cup pumpkin puree
• ⅓ cup unsalted butter, melted
• 1 tsp vanilla extract

For the Cheesecake Filling:

• 4 oz cream cheese, softened
• 2 tbsp powdered erythritol
• ½ tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Make the muffin batter: In a bowl, whisk together almond flour, baking powder, baking soda, spices, and erythritol. In another bowl, mix eggs, pumpkin puree, melted butter, and vanilla. Combine wet and dry ingredients until smooth.
3. Prepare the cheesecake filling: Beat softened cream cheese, powdered erythritol, and vanilla until creamy.
4. Fill each muffin liner halfway with batter. Add a teaspoon of cheesecake filling and top with more batter to cover.
5. Bake for 20–25 minutes, or until the muffins are set and golden. Cool before serving.

These Keto Pumpkin Cheesecake Muffins are a delightful addition to your holiday table. The combination of spiced pumpkin and creamy cheesecake creates a flavor that feels indulgent while still being keto-friendly. They’re perfect for sharing—or keeping all to yourself!

Keto Cinnamon Roll Cookies

Imagine the taste of a cinnamon roll in a cookie! These Keto Cinnamon Roll Cookies deliver the comforting flavors of cinnamon, butter, and sweet icing in a low-carb, bite-sized treat. They’re ideal for holiday cookie exchanges or enjoying with a warm cup of coffee by the fire.

Ingredients:
For the Dough:

• 2 cups almond flour
• ¼ cup coconut flour
• ⅓ cup erythritol
• ½ cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract

For the Filling:

• 3 tbsp unsalted butter, melted
• 2 tbsp erythritol
• 1 tbsp cinnamon

For the Icing:

• 3 tbsp powdered erythritol
• 1 tbsp almond milk
• ½ tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the dough: Mix almond flour, coconut flour, and erythritol in a bowl. Add softened butter, egg, and vanilla extract, and mix until a dough forms.
3. Roll the dough between two sheets of parchment paper into a rectangle about ¼ inch thick.
4. Prepare the filling: Brush melted butter over the dough. Sprinkle with erythritol and cinnamon evenly.
5. Roll the dough tightly into a log and refrigerate for 20 minutes. Slice into ½-inch thick cookies and place on the baking sheet.
6. Bake for 12–15 minutes, or until golden. Let cool.
7. Make the icing: Mix powdered erythritol, almond milk, and vanilla extract until smooth. Drizzle over cooled cookies.

These Keto Cinnamon Roll Cookies bring the comforting essence of cinnamon rolls into a holiday cookie format. They’re sweet, buttery, and a perfect low-carb treat to share during the festive season. Serve them with your favorite keto-friendly beverage for a cozy winter indulgence.

Keto Chocolate Peppermint Bark

This Keto Chocolate Peppermint Bark is a festive, low-carb treat perfect for the holiday season. Layers of dark chocolate and white chocolate are infused with peppermint and topped with sugar-free crushed candies for a holiday-inspired crunch. Quick to make and perfect for gifting, this recipe is a holiday staple with a keto twist!

Ingredients:

• 1 cup sugar-free dark chocolate chips
• 1 cup sugar-free white chocolate chips
• 1 tsp coconut oil (divided)
• ½ tsp peppermint extract
• 2 tbsp sugar-free crushed peppermint candies

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate chips with ½ tsp coconut oil in a microwave or double boiler until smooth. Stir in half of the peppermint extract.
3. Spread the melted dark chocolate evenly on the parchment paper. Let it set in the freezer for 10 minutes.
4. Melt the white chocolate chips with ½ tsp coconut oil and stir in the remaining peppermint extract.
5. Pour the melted white chocolate over the set dark chocolate layer and spread evenly.
6. Sprinkle the crushed peppermint candies on top.
7. Freeze for 15 minutes until firm. Break into pieces and serve.

This Keto Chocolate Peppermint Bark is a simple yet decadent holiday dessert that brings festive flavors without the sugar. It’s ideal for sharing with family, serving at parties, or gifting to friends in decorative holiday bags.

Keto Gingerbread Loaf

This Keto Gingerbread Loaf is a warm, spiced bread that perfectly captures the holiday spirit. Made with almond flour and sweetened with keto-friendly erythritol, it’s rich with the flavors of ginger, cinnamon, and molasses. Enjoy it plain or with a drizzle of sugar-free glaze for an extra festive touch.

Ingredients:

• 2 cups almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• ½ tsp nutmeg
• ⅓ cup erythritol
• 3 large eggs
• ⅓ cup unsweetened almond milk
• 2 tbsp unsweetened molasses (optional but minimal carbs)
• 1 tsp vanilla extract

Optional Glaze:

• ½ cup powdered erythritol
• 2 tbsp unsweetened almond milk
• ½ tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a bowl, whisk together almond flour, baking powder, baking soda, spices, and erythritol.
3. In another bowl, mix eggs, almond milk, molasses, and vanilla extract. Combine wet and dry ingredients until smooth.
4. Pour the batter into the prepared loaf pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the loaf cool completely before adding the glaze, if desired.

The Keto Gingerbread Loaf is a cozy holiday classic reimagined for a low-carb lifestyle. Its rich aroma and warm spices make it perfect for holiday breakfasts or dessert, especially when paired with a steaming cup of coffee or tea.

Keto Cranberry Orange Scones

Bursting with tangy cranberries and zesty orange flavor, these Keto Cranberry Orange Scones are a holiday breakfast treat that’s both elegant and easy to make. They’re soft, slightly crumbly, and topped with a sugar-free glaze to add a touch of sweetness to every bite.

Ingredients:

• 2 cups almond flour
• ¼ cup coconut flour
• ¼ cup erythritol
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, chilled and cubed
• 2 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp orange zest
• ½ cup fresh or frozen cranberries, chopped

Optional Glaze:

• ¼ cup powdered erythritol
• 1 tbsp unsweetened almond milk
• ½ tsp orange zest

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
3. Cut in the chilled butter until the mixture resembles coarse crumbs.
4. In another bowl, whisk eggs, almond milk, and orange zest. Add the wet ingredients to the dry mixture and stir until combined. Fold in the cranberries.
5. Shape the dough into a disk on the prepared baking sheet and cut it into 8 wedges. Separate the wedges slightly.
6. Bake for 18–22 minutes, or until golden brown. Cool before glazing.
7. For the glaze, mix powdered erythritol, almond milk, and orange zest. Drizzle over the scones.

These Keto Cranberry Orange Scones are a festive addition to any holiday breakfast or tea spread. The combination of tart cranberries and citrusy orange pairs beautifully with the buttery scone base, making them a memorable low-carb indulgence.

Keto Pecan Pie Bars

These Keto Pecan Pie Bars are the ultimate holiday indulgence without the sugar rush. Featuring a buttery almond flour crust and a rich, gooey pecan filling sweetened with keto-friendly ingredients, they offer all the flavors of traditional pecan pie in a convenient, bite-sized form. Perfect for gatherings or as a festive dessert to enjoy at home.

Ingredients:
Crust:

• 2 cups almond flour
• ¼ cup coconut flour
• ½ cup unsalted butter, melted
• ¼ cup erythritol

Filling:

• 1 cup pecan halves
• ¾ cup sugar-free maple syrup
• ⅓ cup butter
• 3 large eggs
• ½ tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a bowl, mix almond flour, coconut flour, melted butter, and erythritol to form the crust. Press it evenly into the prepared dish and bake for 10 minutes.
3. For the filling, melt butter in a saucepan over medium heat. Add sugar-free maple syrup and stir until smooth.
4. Whisk in the eggs, vanilla extract, and salt until fully combined. Stir in the pecans.
5. Pour the filling over the pre-baked crust and spread evenly. Bake for 30–35 minutes, or until the filling is set.
6. Allow the bars to cool completely before cutting into squares.

These Keto Pecan Pie Bars are a delightful alternative to traditional pecan pie. Their rich flavor and perfect texture will satisfy your sweet tooth while keeping you on track during the holidays.

Keto Pumpkin Spice Cheesecake

This Keto Pumpkin Spice Cheesecake is a creamy, spiced dessert that embodies the essence of the holidays. With a luscious pumpkin-flavored filling and an almond flour crust, it’s a low-carb masterpiece that will impress guests and satisfy cravings alike.

Ingredients:
Crust:

• 1 ½ cups almond flour
• ¼ cup erythritol
• ⅓ cup unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• ¾ cup pumpkin puree
• ⅔ cup erythritol
• 3 large eggs
• 1 tsp vanilla extract
• 1 ½ tsp pumpkin pie spice

Instructions:

1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
2. Combine almond flour, erythritol, and melted butter for the crust. Press the mixture evenly into the bottom of the pan. Bake for 8–10 minutes, then let cool.
3. In a mixing bowl, beat cream cheese until smooth. Add pumpkin puree, erythritol, and pumpkin pie spice. Mix until well combined.
4. Beat in eggs one at a time, followed by the vanilla extract.
5. Pour the filling over the crust and bake for 50–60 minutes, or until the center is slightly jiggly but set.
6. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.

This Keto Pumpkin Spice Cheesecake is the perfect centerpiece for your holiday dessert table. Rich, creamy, and full of festive flavor, it’s sure to become a seasonal favorite among friends and family.

Keto Chocolate Almond Biscotti

Keto Chocolate Almond Biscotti are crispy, twice-baked cookies that are ideal for dunking in coffee or tea during the holiday season. These keto-friendly biscotti are made with almond flour, cocoa powder, and chopped almonds, offering a guilt-free way to enjoy a classic treat.

Ingredients:

• 2 cups almond flour
• 2 tbsp unsweetened cocoa powder
• ½ tsp baking powder
• ⅓ cup erythritol
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup chopped almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk almond flour, cocoa powder, baking powder, and erythritol.
3. In a separate bowl, beat the eggs and vanilla extract. Add the wet ingredients to the dry mixture and stir until combined. Fold in the chopped almonds.
4. Shape the dough into a log on the baking sheet, about 10 inches long and 3 inches wide. Bake for 20–25 minutes, or until firm. Let cool for 10 minutes.
5. Slice the log diagonally into ½-inch pieces. Place the slices cut-side down on the baking sheet.
6. Bake for another 10–12 minutes per side, until crisp. Let cool completely.

Keto Chocolate Almond Biscotti are a delightful holiday treat with just the right amount of crunch and sweetness. They’re perfect for enjoying during cozy mornings or sharing with loved ones as a thoughtful holiday gift.

Keto Vanilla Snowball Cookies

Keto Vanilla Snowball Cookies are a classic holiday delight made keto-friendly. These buttery, crumbly cookies are coated in powdered erythritol for a snowy, festive look. Perfect for cookie exchanges or as a sweet holiday indulgence, they’re easy to make and irresistibly delicious.

Ingredients:

• 1 cup almond flour
• ½ cup finely chopped pecans
• ¼ cup powdered erythritol (plus more for coating)
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream the softened butter and powdered erythritol until fluffy. Mix in vanilla extract.
3. Gradually add almond flour and stir until a dough forms. Fold in the chopped pecans.
4. Roll the dough into small balls (about 1 inch) and place them on the prepared baking sheet.
5. Bake for 12–15 minutes, or until the bottoms are golden.
6. Let the cookies cool slightly, then roll them in powdered erythritol. Once fully cooled, roll them again for a thicker coating.

Keto Vanilla Snowball Cookies are a melt-in-your-mouth treat that bring a touch of elegance to any holiday spread. They’re a crowd-pleaser and pair beautifully with a warm cup of tea or coffee.

Keto Cinnamon Roll Muffins

These Keto Cinnamon Roll Muffins combine the rich flavors of cinnamon and butter in a moist, fluffy muffin. Topped with a creamy sugar-free glaze, they’re an indulgent yet guilt-free way to enjoy the essence of cinnamon rolls during the holidays.

Ingredients:
Muffins:

• 2 cups almond flour
• 2 tsp baking powder
• ¼ cup erythritol
• ½ tsp cinnamon
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup melted butter
• 1 tsp vanilla extract

Cinnamon Swirl:

• 2 tbsp melted butter
• 1 tbsp cinnamon
• 2 tbsp powdered erythritol

Glaze:

• ¼ cup powdered erythritol
• 1 tbsp unsweetened almond milk
• ½ tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix almond flour, baking powder, erythritol, and cinnamon.
3. In another bowl, whisk eggs, almond milk, melted butter, and vanilla extract. Combine wet and dry ingredients.
4. Fill muffin cups halfway with batter. Mix the cinnamon swirl ingredients and drizzle a little into each muffin. Top with more batter and swirl lightly with a knife.
5. Bake for 20–25 minutes or until a toothpick inserted comes out clean.
6. For the glaze, mix powdered erythritol, almond milk, and vanilla extract. Drizzle over the cooled muffins.

Keto Cinnamon Roll Muffins are a quick and easy way to enjoy the flavors of a cinnamon roll with a fraction of the carbs. These muffins are perfect for breakfast or dessert during holiday celebrations.

Keto Chocolate Hazelnut Truffles

Rich, decadent, and bursting with flavor, these Keto Chocolate Hazelnut Truffles are a holiday favorite. Made with dark chocolate and hazelnut butter, they’re a creamy, indulgent treat that’s low-carb and sugar-free. Perfect for holiday gifting or as a bite-sized dessert to impress guests.

Ingredients:

• 1 cup sugar-free dark chocolate chips
• ½ cup hazelnut butter
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract
• ½ cup finely chopped hazelnuts or unsweetened cocoa powder (for coating)

Instructions:

1. Melt the dark chocolate chips in a microwave or double boiler until smooth.
2. Stir in hazelnut butter, powdered erythritol, and vanilla extract until fully combined. Refrigerate the mixture for 1–2 hours until firm.
3. Scoop out small portions and roll them into balls.
4. Coat each truffle in chopped hazelnuts or cocoa powder.
5. Refrigerate for an additional 30 minutes before serving.

Keto Chocolate Hazelnut Truffles are the perfect blend of creamy chocolate and nutty goodness. Their rich texture and festive appearance make them a standout addition to any holiday dessert table.

Note: More recipes are coming soon!