25+ Easy Holiday Keto Betty Crocker Recipes for a Healthier Celebration

The holiday season is a time for family, friends, and, of course, food.

However, if you’re following a keto lifestyle, finding festive recipes that stay within your carb limits can be a challenge.

Fortunately, with Betty Crocker’s versatile recipes, there are plenty of keto-friendly options that allow you to indulge without sacrificing flavor or your dietary goals.

Whether you’re preparing a holiday dinner, baking festive treats, or making easy appetizers, there are 25+ keto-friendly Betty Crocker recipes that will make your celebrations both delicious and guilt-free.

From savory main courses to sweet desserts, these recipes will ensure your holiday menu is packed with flavor while staying true to your keto journey.

So, get ready to enjoy every bite while keeping your carb count in check this holiday season!

25+ Easy Holiday Keto Betty Crocker Recipes for a Healthier Celebration

With these 25+ Holiday Keto Betty Crocker recipes, you’ll never feel left out during the holiday feasts.

From rich and indulgent desserts to savory side dishes and mains, there’s something for everyone who wants to enjoy a keto-friendly holiday season.

Whether you’re hosting a holiday gathering or simply preparing a festive meal for your family, these recipes provide the perfect balance of flavor, tradition, and health-consciousness.

So go ahead, fill your plate with these keto-friendly treats, and make your holiday season merry, bright, and low-carb. Your taste buds—and your waistline—will thank you!

Keto Betty Crocker Holiday Pumpkin Bread Recipes

This Keto Pumpkin Bread is the perfect fall treat for those following a low-carb lifestyle. Made with a rich combination of pumpkin puree, almond flour, and spices like cinnamon and nutmeg, it delivers all the flavors of traditional pumpkin bread without the sugar and carbs. Ideal for Thanksgiving or Christmas gatherings, this moist and flavorful bread is a holiday favorite for everyone in the family, whether they’re following a keto diet or not.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol or any low-carb sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or line with parchment paper.
2. In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together pumpkin puree, eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Combine the wet and dry ingredients and stir until fully incorporated.
5. If using, fold in chopped walnuts for added texture and flavor.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool completely in the pan before slicing.

This Keto Pumpkin Bread is a delightful and guilt-free treat that captures the essence of the holiday season. With its spiced aroma and soft, moist texture, it’s perfect for breakfast, snacks, or even a dessert at your holiday gatherings. Whether enjoyed with a cup of coffee or as a side to your Thanksgiving meal, it’s sure to become a staple in your holiday keto baking repertoire.

Keto Betty Crocker Holiday Cinnamon Rolls Recipes

These Keto Cinnamon Rolls bring a holiday classic to your low-carb table, offering all the sweet and spicy goodness of traditional cinnamon rolls without the excess carbs. With a soft, fluffy texture and a rich cinnamon filling, these rolls are smothered in a creamy keto-friendly frosting. Perfect for a Christmas morning breakfast or any holiday brunch, they’ll make you feel like you’re indulging in something truly special.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol or any low-carb sweetener
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1/4 cup ground cinnamon
• 3 tbsp butter, softened (for filling)
• 1/4 cup erythritol (for filling)
• 2 tbsp heavy cream (for frosting)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish or line it with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined to form a dough.
5. Place the dough on a piece of parchment paper and roll it out into a rectangle.
6. Spread softened butter evenly over the dough, then sprinkle the cinnamon and erythritol mixture over the top.
7. Carefully roll up the dough into a log, then slice it into 8 equal pieces.
8. Place the rolls into the prepared baking dish and bake for 20-25 minutes or until golden brown.
9. While baking, prepare the frosting by whisking together heavy cream and erythritol until smooth.
10. Once the rolls are done, let them cool slightly before drizzling the frosting on top.

These Keto Cinnamon Rolls are a decadent yet healthy alternative to the high-carb version, making them the perfect addition to any holiday breakfast or dessert spread. The warm cinnamon filling and creamy frosting will leave everyone craving more, while the almond flour dough ensures you stay on track with your keto lifestyle. They’re easy to make and sure to impress your guests, so make sure to save this recipe for your next holiday gathering.

Keto Betty Crocker Holiday Chocolate Cake Recipes

For chocolate lovers on a keto diet, this Holiday Keto Chocolate Cake is a dream come true. Rich, moist, and decadent, this cake is made using low-carb ingredients such as almond flour and unsweetened cocoa powder. It’s topped with a creamy keto frosting that brings everything together. Perfect for Christmas or any special occasion, this cake is an indulgent dessert that doesn’t sacrifice flavor for carbs.

Ingredients:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup erythritol or any low-carb sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1/4 cup heavy cream (for frosting)
• 2 tbsp butter (for frosting)
• 1/4 cup powdered erythritol (for frosting)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans or line with parchment paper.
2. In a bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Combine the wet and dry ingredients and stir until fully incorporated.
5. Divide the batter evenly between the two cake pans and spread evenly.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. While the cake bakes, prepare the frosting by whipping together heavy cream, butter, and powdered erythritol until smooth and creamy.
8. Allow the cakes to cool completely before frosting.
9. Once cool, frost the top of one cake layer, then place the second layer on top and frost the entire cake.

This Keto Holiday Chocolate Cake offers the perfect balance of richness and sweetness without the guilt. Whether it’s for a holiday party, birthday celebration, or a special treat, this cake will wow your guests. The creamy frosting and the moist, chocolatey layers create an indulgent experience that’s completely keto-friendly. This recipe proves that you can have your cake and eat it too, even on a low-carb lifestyle!

Keto Betty Crocker Holiday Gingerbread Cookies Recipes

These Keto Gingerbread Cookies are the perfect holiday treat that allows you to indulge in the spicy, sweet flavors of gingerbread without the carbs. With a blend of almond flour, coconut flour, and the warm spices of ginger, cinnamon, and cloves, these cookies offer all the flavors of the classic gingerbread cookie, but with a keto twist. They’re ideal for holiday parties, cookie exchanges, or a special treat to enjoy with a cup of hot cocoa.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol or any low-carb sweetener
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1/4 cup unsweetened almond butter or butter, softened
• 2 tbsp unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp molasses (optional, for added 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 almond flour, coconut flour, erythritol, ground ginger, cinnamon, cloves, baking soda, and salt.
3. In another bowl, beat the egg, almond butter (or butter), almond milk, vanilla extract, and molasses (if using) until smooth.
4. Combine the wet and dry ingredients and mix until a dough forms.
5. Roll the dough into small balls, then flatten them slightly with your hands or a cookie cutter.
6. Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
7. Let the cookies cool completely on a wire rack before serving or decorating.

These Keto Gingerbread Cookies will quickly become a holiday favorite for anyone following a low-carb diet. They have all the warmth and spice you love about traditional gingerbread cookies, without any of the guilt. With their chewy texture and festive aroma, these cookies are perfect for holiday celebrations, cookie swaps, or simply enjoying a treat with family. They’re a great way to indulge in the holiday spirit while staying on track with your keto goals.

Keto Betty Crocker Holiday Eggnog Muffins Recipes

These Keto Eggnog Muffins are a festive, low-carb version of the classic holiday drink turned into a delicious treat. With a combination of almond flour, cinnamon, nutmeg, and sugar-free eggnog, these muffins capture the essence of eggnog in muffin form. They’re a perfect addition to your holiday breakfast or brunch spread and will satisfy your sweet tooth without breaking your keto diet.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol or any low-carb sweetener
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup sugar-free eggnog
• 1/4 cup unsweetened almond milk
• 1/4 cup butter, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together eggs, sugar-free eggnog, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until the batter is smooth.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes in the tin, then transfer to a wire rack to cool completely.

These Keto Eggnog Muffins are a festive way to enjoy the flavors of eggnog in a keto-friendly form. Their soft and moist texture paired with the warm spices makes them a perfect addition to any holiday gathering. Whether you serve them for breakfast, brunch, or as an afternoon snack, these muffins are sure to impress your guests and satisfy your sweet cravings while staying true to your low-carb lifestyle.

Keto Betty Crocker Holiday Chocolate Truffles Recipes

These Keto Chocolate Truffles are a rich and decadent treat that is perfect for the holidays. With a smooth and creamy center made from sugar-free chocolate and coconut cream, they’re indulgent without the carbs. You can roll them in a variety of coatings like cocoa powder, shredded coconut, or crushed nuts for an extra touch of flavor and texture. These truffles are ideal for gift-giving, holiday parties, or a special treat to enjoy on your own.

Ingredients:

• 8 oz sugar-free dark chocolate (at least 85% cocoa)
• 1/2 cup coconut cream
• 2 tbsp unsweetened cocoa powder (for rolling)
• 1/4 cup crushed pecans (optional, for rolling)
• 1/4 cup shredded unsweetened coconut (optional, for rolling)
• 2 tbsp erythritol or any low-carb sweetener
• 1 tsp vanilla extract

Instructions:

1. Place the sugar-free dark chocolate in a heatproof bowl and melt it using a double boiler or microwave in 30-second intervals, stirring each time.
2. In a separate saucepan, heat the coconut cream until warm, but not boiling.
3. Once the chocolate is melted, pour the warm coconut cream into the chocolate and stir until smooth.
4. Stir in the erythritol and vanilla extract, mixing until the sweetener is dissolved and the mixture is well combined.
5. Refrigerate the chocolate mixture for 1-2 hours, or until it is firm enough to scoop and roll into balls.
6. Using a small scoop or spoon, form the mixture into small truffle balls and roll them in your choice of cocoa powder, crushed pecans, or shredded coconut.
7. Refrigerate the truffles for an additional 30 minutes to firm up before serving.

These Keto Chocolate Truffles are the perfect treat to enjoy during the holiday season. With their rich, creamy texture and the ability to customize the coatings, they’re as delightful to look at as they are to eat. Whether served at a holiday party, packaged as a gift, or enjoyed as a simple indulgence after a holiday meal, these truffles are a luxurious yet low-carb way to celebrate the season. They’re bound to impress anyone with a sweet tooth, even if they’re not on a keto diet!

Keto Betty Crocker Holiday Pecan Pie Bars Recipes

These Keto Pecan Pie Bars bring the classic holiday dessert to the keto-friendly table. With a buttery almond flour crust and a rich, sweetened pecan filling made with erythritol and a touch of molasses, these bars deliver all the caramelized, nutty goodness of a pecan pie without the high-carb content. Perfect for holiday parties or gatherings, these bars are easy to serve and will satisfy your craving for something sweet and nutty.

Ingredients: For the crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 1 tbsp erythritol or any low-carb sweetener
• 1/4 tsp salt

For the filling:

• 3/4 cup pecans, chopped
• 1/2 cup unsweetened almond butter
• 1/2 cup erythritol or any low-carb sweetener
• 1/4 cup sugar-free maple syrup or sweetener of choice
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. To make the crust, combine almond flour, melted butter, erythritol, and salt in a bowl. Mix until a dough forms, then press it into the bottom of the prepared baking dish.
3. Bake the crust for 10 minutes, or until golden brown.
4. While the crust is baking, prepare the filling by combining the chopped pecans, almond butter, erythritol, maple syrup, eggs, vanilla extract, and salt in a bowl. Whisk until smooth.
5. Pour the pecan filling over the partially baked crust and spread it out evenly.
6. Return to the oven and bake for an additional 15-20 minutes, or until the filling is set and slightly bubbly.
7. Let the bars cool completely before cutting into squares.

These Keto Pecan Pie Bars offer the perfect balance of crunchy, caramelized pecans and a rich, buttery crust, all with a fraction of the carbs. They’re a fantastic option for anyone looking to enjoy the flavors of traditional pecan pie without the sugar overload. These bars are great for holiday dessert spreads or as a gift for friends and family, ensuring everyone gets to enjoy a keto-friendly treat during the festive season.

Keto Betty Crocker Holiday Pumpkin Spice Muffins Recipes

These Keto Pumpkin Spice Muffins are a festive and low-carb way to enjoy all the fall flavors you love. Made with almond flour and flavored with a blend of cinnamon, nutmeg, and pumpkin pie spice, they’re perfect for the holidays. With the addition of pumpkin puree, these muffins are moist and full of flavor, making them a great addition to your holiday breakfast or dessert table.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or any low-carb sweetener
• 1 tbsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup canned pumpkin puree
• 1/4 cup unsweetened almond milk
• 1/4 cup butter, melted
• 1 tsp 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, combine almond flour, erythritol, pumpkin pie spice, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, pumpkin puree, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until the batter is fully combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes in the tin before transferring to a wire rack to cool completely.

These Keto Pumpkin Spice Muffins are the ultimate fall treat, capturing all the flavors of pumpkin pie in a low-carb muffin. Whether you’re preparing for a holiday breakfast or looking for a cozy afternoon snack, these muffins are a great choice. With their tender texture and fragrant spices, they are sure to please both keto and non-keto eaters alike. Plus, they’re easy to make and perfect for sharing with family and friends.

Keto Betty Crocker Holiday Chocolate Peppermint Bark Recipes

This Keto Chocolate Peppermint Bark is a simple yet decadent holiday treat that combines rich sugar-free dark chocolate with the cool, refreshing flavor of peppermint. It’s easy to make and requires just a few ingredients. Perfect for giving as a gift, enjoying with a cup of hot tea, or serving as a festive snack, this keto-friendly bark is sure to become a new holiday favorite.

Ingredients:

• 8 oz sugar-free dark chocolate (at least 85% cocoa)
• 2 tbsp coconut oil
• 1/2 cup sugar-free white chocolate chips
• 1/4 tsp peppermint extract
• 1/4 cup crushed peppermint candies (sugar-free, if desired)

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. Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer with a spatula.
4. Melt the white chocolate chips in a separate bowl and add peppermint extract. Drizzle the white chocolate over the dark chocolate layer.
5. Using a knife or toothpick, swirl the white chocolate into the dark chocolate to create a marbled effect.
6. Sprinkle the crushed peppermint candies evenly over the bark.
7. Refrigerate the bark for 2-3 hours, or until it is completely set and hardened.
8. Once set, break the bark into pieces and serve.

This Keto Chocolate Peppermint Bark is a delightful way to enjoy the seasonal flavors of chocolate and peppermint without the sugar. Its crisp texture, minty freshness, and smooth chocolate are a winning combination, making it the perfect holiday treat. Whether you’re hosting a festive gathering or looking for a low-carb treat to enjoy throughout the season, this bark will be a hit with everyone at your celebration.

Keto Betty Crocker Holiday Cinnamon Swirl Bread Recipes

This Keto Cinnamon Swirl Bread is a festive, low-carb twist on the classic cinnamon bread. With a soft and tender almond flour base, swirled with a cinnamon-sweetened filling, this bread makes for an excellent holiday breakfast or dessert. It’s delicious on its own, or toasted with a pat of butter. Keto-friendly and full of flavor, it will satisfy your cinnamon cravings while staying in line with your low-carb goals.

Ingredients: For the bread:

• 2 cups almond flour
• 1/2 cup erythritol or any low-carb sweetener
• 1 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract

For the cinnamon swirl:

• 2 tbsp butter, melted
• 2 tbsp erythritol or any low-carb sweetener
• 1 tbsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it with butter.
2. In a large bowl, mix almond flour, erythritol, baking powder, and salt.
3. Add eggs, melted butter, almond milk, and vanilla extract to the dry ingredients and mix until smooth.
4. In a separate small bowl, combine melted butter, erythritol, and cinnamon for the swirl mixture.
5. Pour half of the batter into the prepared loaf pan, then drizzle half of the cinnamon mixture on top. Use a knife or toothpick to swirl the cinnamon into the batter.
6. Repeat with the remaining batter and cinnamon mixture.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.

This Keto Cinnamon Swirl Bread offers the perfect balance of sweet, spicy, and comforting flavors, making it an ideal holiday treat. The swirl of cinnamon adds a festive touch, while the almond flour base keeps it moist and satisfying without the carbs. Whether served as a special breakfast or an afternoon snack, this bread will make your holiday mornings feel extra cozy and indulgent. Plus, it’s simple to make and sure to become a favorite in your low-carb holiday repertoire.

Keto Betty Crocker Holiday Sugar Cookies Recipes

These Keto Sugar Cookies are a festive and carb-friendly version of the beloved holiday classic. Made with almond flour and sweetened with erythritol, these cookies are soft, buttery, and delicious, perfect for decorating with your favorite low-carb frostings or sprinkles. Whether for a holiday cookie exchange, a family gathering, or just a special treat, these sugar cookies will bring a smile to your face without derailing your keto lifestyle.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or any low-carb sweetener
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp unsweetened almond milk (optional, for smoother dough)

For the optional frosting:

• 1/2 cup powdered erythritol
• 2 tbsp unsweetened almond milk
• 1/4 tsp vanilla extract
• Sprinkles (optional, sugar-free)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, erythritol, baking soda, and salt.
3. In another bowl, beat the softened butter until creamy, then add the egg and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients into the wet ingredients and stir until a dough forms. If the dough is too thick, add a tablespoon of almond milk to loosen it up.
5. Roll the dough into small balls, then flatten them slightly with your hands or a cookie cutter.
6. Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool completely before frosting or decorating.

For the frosting (optional):

1. Mix powdered erythritol, almond milk, and vanilla extract in a bowl until smooth.
2. Frost cooled cookies and sprinkle with sugar-free sprinkles, if desired.

These Keto Sugar Cookies are the perfect way to enjoy a classic holiday treat without the sugar overload. Soft, buttery, and customizable, they’re great for holiday cookie exchanges or decorating with the family. The low-carb frosting adds an extra touch of sweetness, making these cookies just as festive and fun as their sugar-filled counterparts. These keto sugar cookies will definitely be a staple in your holiday baking collection.

Keto Betty Crocker Holiday Caramel Pecan Cheesecake Recipes

This Keto Caramel Pecan Cheesecake is a rich, creamy, and decadent dessert that combines the delicious flavors of caramel, pecans, and cheesecake into one low-carb treat. With an almond flour crust, a silky-smooth cream cheese filling, and a sugar-free caramel sauce, it’s the perfect showstopper for your holiday celebrations. Not only does it taste indulgent, but it also fits seamlessly into a keto diet.

Ingredients: For the crust:

• 1 1/2 cups almond flour
• 2 tbsp erythritol or any low-carb sweetener
• 1/4 cup butter, melted
• 1/4 tsp salt

For the filling:

• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup erythritol or any low-carb sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

For the caramel sauce:

• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup erythritol or any low-carb sweetener
• 1/2 tsp vanilla extract
• 1/2 cup pecans, chopped

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan.
2. For the crust, combine almond flour, erythritol, melted butter, and salt in a bowl. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10-12 minutes, or until golden brown, then remove from the oven and set aside to cool.
4. For the filling, beat the softened cream cheese and erythritol until smooth and creamy. Add the eggs, one at a time, mixing well after each addition, then add vanilla extract and sour cream.
5. Pour the cheesecake filling over the cooled crust and smooth the top.
6. Bake for 40-45 minutes, or until the center is set but still slightly jiggly.
7. Let the cheesecake cool in the oven with the door cracked for 1 hour, then transfer to the fridge and chill for at least 4 hours, or overnight.
8. For the caramel sauce, combine heavy cream, butter, and erythritol in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and turns a caramel color (about 5-7 minutes). Stir in vanilla extract and chopped pecans.
9. Pour the caramel sauce over the chilled cheesecake before serving.

This Keto Caramel Pecan Cheesecake is the ultimate indulgence for anyone following a low-carb lifestyle. The rich, creamy cheesecake filling paired with the sweet caramel sauce and crunchy pecans offers a festive and satisfying dessert. Whether served as the star of your holiday dessert table or as a special treat for yourself, this cheesecake is guaranteed to impress your guests and keep everyone on track with their keto goals.

Keto Betty Crocker Holiday Pumpkin Bread Recipes

This Keto Pumpkin Bread is a perfect low-carb alternative to traditional pumpkin bread, making it ideal for holiday gatherings. Packed with the warm spices of cinnamon, nutmeg, and cloves, it brings all the cozy flavors of fall while keeping carbs low. Made with almond flour and sweetened with erythritol, this bread is incredibly moist and delicious, perfect for enjoying with a cup of coffee or as a sweet breakfast treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 4 large eggs
• 1/2 cup canned pumpkin puree
• 1/4 cup erythritol or any low-carb sweetener
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, beat the eggs and then mix in the pumpkin puree, erythritol, melted butter, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients and mix until well incorporated.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Keto Pumpkin Bread is the ultimate fall-inspired treat that will make your holiday season feel even more special. The combination of pumpkin and warm spices delivers all the cozy, comforting flavors you love, while the use of almond and coconut flour ensures it stays low-carb. Whether enjoyed for breakfast, as a snack, or served at a holiday gathering, this bread is sure to become a staple in your keto baking repertoire.

Keto Betty Crocker Holiday Pecan Pie Bars Recipes

These Keto Pecan Pie Bars are a delicious and low-carb twist on the classic pecan pie. The almond flour crust is buttery and tender, while the sweet filling, made with erythritol and sugar-free maple syrup, is rich and indulgent. Topped with toasted pecans, these bars are the perfect keto-friendly dessert for the holiday season, offering all the flavor of a traditional pecan pie in a more convenient, bite-sized form.

Ingredients: For the crust:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or any low-carb sweetener
• 1/4 tsp salt
• 1/4 cup melted butter

For the filling:

• 3/4 cup erythritol or any low-carb sweetener
• 1/2 cup sugar-free maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1 1/2 cups pecan halves, toasted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
2. For the crust, combine almond flour, erythritol, salt, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan and bake for 8-10 minutes until golden brown. Remove from the oven and set aside.
3. For the filling, whisk together erythritol, maple syrup, eggs, vanilla extract, and heavy cream in a bowl. Pour the filling over the baked crust.
4. Sprinkle the toasted pecans evenly over the top of the filling.
5. Bake for 20-25 minutes, or until the filling is set and the edges are slightly golden.
6. Allow the bars to cool in the pan before slicing into squares.

These Keto Pecan Pie Bars offer a deliciously sweet and crunchy treat without all the carbs found in traditional pecan pie. The buttery almond flour crust pairs perfectly with the rich, sweet filling, while the toasted pecans provide that signature crunch. These bars are the perfect addition to your holiday dessert spread, offering a guilt-free indulgence that will satisfy even the most discerning sweet tooth.

Keto Betty Crocker Holiday Chocolate Truffles Recipes

These Keto Chocolate Truffles are a decadent and low-carb treat that’s perfect for holiday gifting or as a sweet treat for yourself. Made with heavy cream, sugar-free chocolate, and a touch of vanilla, these truffles are rich, creamy, and utterly indulgent. The outer coating of cocoa powder or chopped nuts adds a delightful crunch. These truffles are sure to satisfy your chocolate cravings while keeping you on track with your keto lifestyle.

Ingredients:

• 8 oz sugar-free dark chocolate (at least 85% cocoa)
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder (for coating) or finely chopped nuts

Instructions:

1. Chop the sugar-free dark chocolate into small pieces and place it in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
3. Pour the hot cream over the chopped chocolate and let it sit for a minute. Stir until smooth and the chocolate is fully melted.
4. Add the vanilla extract to the chocolate mixture and stir to combine.
5. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours until firm.
6. Once firm, use a melon baller or spoon to scoop out small portions of the chocolate mixture and roll them into balls.
7. Roll the truffles in cocoa powder or chopped nuts until fully coated.
8. Store the truffles in an airtight container in the refrigerator.

These Keto Chocolate Truffles are the perfect blend of richness and indulgence, making them a fantastic option for holiday celebrations. With only a few ingredients and simple preparation, these truffles are an easy yet elegant treat to share with family and friends. They make a wonderful homemade gift, or you can enjoy them as a personal keto-friendly indulgence during the holiday season.

Note: More recipes are coming soon!