45+ Delicious Holiday Keto Dessert Recipes to Satisfy Your Sweet Tooth

The holiday season is all about indulgence, joy, and delicious treats—but for those following a keto lifestyle, navigating through the endless array of sugary desserts can be a challenge.

Thankfully, you don’t have to miss out on the festive sweets that make this time of year so special.

We’ve rounded up a collection of over 45 keto-friendly holiday dessert recipes that are as indulgent as they are low-carb.

From decadent chocolate treats to spiced pumpkin delights, these desserts offer the perfect balance of flavor and nutrition.

Whether you’re planning to wow guests at a holiday party or treat yourself to a festive snack, these keto desserts will satisfy your sweet tooth without derailing your diet.

Let’s dive into these delicious, guilt-free treats that will make your holiday season merry and bright!

45+ Delicious Holiday Keto Dessert Recipes to Satisfy Your Sweet Tooth

With over 45 holiday keto dessert recipes to choose from, you’ll never have to sacrifice flavor for your low-carb lifestyle again.

Whether you’re baking for a holiday party, hosting a family dinner, or just looking for some cozy treats to enjoy by the fire, these keto desserts will make the season even sweeter.

From creamy cheesecakes to rich chocolate confections and spiced pumpkin delights, there’s something for everyone to enjoy.

So, go ahead and treat yourself—these keto-friendly desserts ensure you can indulge without the sugar crash.

This holiday season, it’s time to enjoy every sweet bite, guilt-free!

Keto Gingerbread Cookies

These Keto Gingerbread Cookies are a perfect holiday treat without the carbs. Packed with the warm, spicy flavors of cinnamon, ginger, and cloves, these cookies are ideal for decorating or simply enjoying on their own. Using almond flour and erythritol ensures they stay low in carbs while still maintaining the traditional taste and texture of classic gingerbread cookies.

Ingredients:

• 2 ½ cups almond flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1/4 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup unsalted butter, softened
• ¼ cup erythritol or preferred keto sweetener
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened almond milk
• ¼ cup molasses (optional for a stronger flavor)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, ginger, cinnamon, cloves, baking soda, and salt.
3. In a separate bowl, cream the butter and erythritol using an electric mixer until fluffy.
4. Add the egg, vanilla extract, and almond milk, mixing until combined.
5. Slowly incorporate the dry ingredients into the wet mixture until a dough forms. If the dough is too sticky, chill it in the fridge for 30 minutes.
6. Roll out the dough between two pieces of parchment paper to about ¼-inch thickness. Cut out 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 brown.
8. Allow the cookies to cool completely before decorating with keto-friendly icing or enjoying as they are.

These Keto Gingerbread Cookies are a guilt-free way to enjoy the flavors of the holidays while sticking to a low-carb lifestyle. The combination of warm spices creates a festive atmosphere, and the almond flour keeps them soft yet sturdy for decorating. Whether you’re creating a gingerbread house or simply indulging in a treat, these cookies are sure to be a hit at your holiday celebrations.

Keto Peppermint Bark

Keto Peppermint Bark is a simple, indulgent treat that captures the spirit of the season with a rich chocolate flavor and refreshing peppermint twist. With only a few ingredients and minimal prep time, this dessert is perfect for a last-minute holiday treat or a gift. The sweetness of the dark chocolate and the crisp minty flavor make for a delicious, low-carb snack that everyone will love.

Ingredients:

• 1 cup unsweetened dark chocolate (at least 85% cocoa)
• 1 tablespoon coconut oil
• ½ teaspoon peppermint extract
• ¼ cup crushed sugar-free peppermint candies or sugar-free candy canes
• 1 tablespoon powdered erythritol (optional for extra sweetness)

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate and coconut oil together in a microwave-safe bowl or over a double boiler, stirring until smooth.
3. Stir in the peppermint extract and powdered erythritol if using.
4. Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer about ¼-inch thick.
5. Sprinkle the crushed peppermint candies or candy canes evenly over the chocolate layer.
6. Refrigerate for at least 1 hour, or until the bark has set and hardened.
7. Once solidified, break the bark into pieces and store in an airtight container in the fridge.

Keto Peppermint Bark is a fantastic, low-carb holiday treat that captures the essence of the season without any added sugar. It’s rich, crunchy, and minty—exactly what you need to satisfy those holiday cravings while staying on track with your keto diet. Whether you’re gifting it or keeping it for yourself, this bark is sure to become a staple in your holiday dessert rotation.

Keto Eggnog Cheesecake Bars

Keto Eggnog Cheesecake Bars combine the creamy decadence of cheesecake with the festive, rich flavor of eggnog, making them the perfect keto-friendly holiday dessert. These bars are low-carb, sugar-free, and packed with the flavors of nutmeg, cinnamon, and a touch of vanilla. They’re easy to prepare and perfect for holiday gatherings.

Ingredients for Crust:

• 1 ½ cups almond flour
• ¼ cup unsweetened shredded coconut
• 2 tablespoons melted butter
• 1 tablespoon erythritol
• 1 teaspoon vanilla extract

Ingredients for Filling:

• 3 packages (8 oz each) cream cheese, softened
• ½ cup sour cream
• ¾ cup erythritol
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsweetened almond milk
• ¼ cup rum extract (optional)

Instructions:

1. Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper.
2. To make the crust, mix the almond flour, shredded coconut, melted butter, erythritol, and vanilla extract in a bowl until combined. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 8-10 minutes, or until lightly golden brown. Set aside to cool.
4. For the filling, beat the cream cheese, sour cream, and erythritol together until smooth and creamy.
5. Add the eggs, vanilla extract, cinnamon, nutmeg, almond milk, and rum extract (if using), and beat until fully incorporated.
6. Pour the filling over the cooled crust and smooth the top.
7. Bake for 35-40 minutes, or until the edges are set, and the center is just slightly jiggly.
8. Allow the cheesecake to cool to room temperature before refrigerating for at least 3 hours, or until completely chilled.
9. Cut into bars and serve chilled.

Keto Eggnog Cheesecake Bars are the perfect way to enjoy the flavors of eggnog while keeping your carbs in check. These bars offer a rich, creamy texture with just the right amount of spice, making them an irresistible dessert for any holiday occasion. Whether you’re serving them at a party or enjoying them as a personal treat, these keto cheesecake bars will surely be a crowd-pleaser during the festive season.

Keto Pumpkin Pie Bars

Keto Pumpkin Pie Bars are a deliciously spiced dessert with a creamy pumpkin filling, making them the perfect low-carb alternative to traditional pumpkin pie. With a buttery almond flour crust and a smooth, rich pumpkin filling, these bars capture all the flavors of fall without the excess carbs. They’re an ideal treat for Thanksgiving, Christmas, or any cozy holiday gathering.

Ingredients for Crust:

• 1 ½ cups almond flour
• ¼ cup unsweetened shredded coconut
• ¼ cup butter, melted
• 2 tablespoons erythritol
• 1 teaspoon vanilla extract

Ingredients for Filling:

• 1 can (15 oz) pumpkin puree
• 3 large eggs
• ½ cup heavy cream
• ½ cup erythritol
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. For the crust, combine almond flour, shredded coconut, melted butter, erythritol, and vanilla extract in a bowl. Press the mixture into the bottom of the pan to form an even layer.
3. Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool.
4. For the filling, whisk together the pumpkin puree, eggs, heavy cream, erythritol, cinnamon, nutmeg, ginger, cloves, and vanilla extract until smooth and combined.
5. Pour the filling over the cooled crust and spread evenly.
6. Bake for 40-45 minutes, or until the filling is set and a toothpick inserted comes out clean.
7. Let the bars cool to room temperature, then refrigerate for at least 2 hours before serving.

These Keto Pumpkin Pie Bars are a fantastic way to enjoy the flavors of fall and the holidays while staying keto-friendly. The creamy, spiced pumpkin filling pairs perfectly with the buttery almond flour crust, creating a delightful treat that’s sure to impress your guests. Whether served at a festive dinner or as a personal snack, these bars are a perfect addition to your holiday dessert lineup.

Keto Pecan Pie Fat Bombs

Keto Pecan Pie Fat Bombs are a rich, indulgent treat that brings all the sweetness and nutty flavor of traditional pecan pie in a low-carb, bite-sized form. These fat bombs are made with healthy fats, such as butter and coconut oil, and sweetened with erythritol for a sugar-free alternative. Perfect for satisfying your sweet tooth during the holiday season, these are sure to become a staple in your keto dessert rotation.

Ingredients:

• 1 cup unsalted butter, softened
• ¼ cup coconut oil, melted
• 1 cup chopped pecans
• ½ cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. In a medium bowl, combine the softened butter and melted coconut oil. Mix until smooth.
2. Add the erythritol, vanilla extract, cinnamon, and salt, then stir until well combined.
3. Fold in the chopped pecans, making sure they are evenly distributed throughout the mixture.
4. Spoon the mixture into silicone molds or mini muffin tins lined with paper liners.
5. Freeze the fat bombs for at least 1-2 hours, or until solid.
6. Once frozen, remove the fat bombs from the molds and store them in an airtight container in the freezer.

Keto Pecan Pie Fat Bombs offer a delightful combination of crunchy pecans, warm spices, and creamy fats. They’re the perfect guilt-free way to indulge in the flavors of pecan pie while sticking to your keto lifestyle. These fat bombs are rich, satisfying, and easy to make, making them a must-have treat for your holiday celebrations or any time you’re craving a low-carb dessert.

Keto Chocolate Peppermint Mousse

Keto Chocolate Peppermint Mousse is a light, fluffy dessert that combines rich chocolate and refreshing peppermint for a perfect holiday treat. This mousse is made with heavy cream, cocoa powder, and a touch of peppermint extract, resulting in a dessert that’s indulgent yet low in carbs. Whether served as a stand-alone dessert or paired with other holiday treats, this mousse is a showstopper.

Ingredients:

• 1 cup heavy cream
• 2 tablespoons cocoa powder
• 1 tablespoon powdered erythritol (or preferred keto sweetener)
• ½ teaspoon peppermint extract
• 2 ounces unsweetened dark chocolate (85% cocoa), melted
• Whipped cream (for topping, optional)

Instructions:

1. In a medium bowl, whisk together the heavy cream, cocoa powder, erythritol, and peppermint extract. Whisk until soft peaks form.
2. Gently fold in the melted dark chocolate, being careful not to deflate the whipped cream.
3. Divide the mousse into serving cups or bowls and refrigerate for at least 2 hours to set.
4. Once chilled, top with whipped cream if desired, and garnish with a sprinkle of cocoa powder or crushed sugar-free peppermint candy.

Keto Chocolate Peppermint Mousse is the ultimate low-carb holiday dessert, offering a creamy, chocolatey experience with a refreshing peppermint kick. Its light and airy texture make it a delightful contrast to heavier holiday sweets, and the combination of chocolate and peppermint is perfect for the season. This mousse is an elegant, easy-to-make treat that will impress your guests and satisfy your cravings without derailing your keto goals.

Keto Sugar-Free Snickerdoodle Cookies

These Keto Sugar-Free Snickerdoodle Cookies are soft, chewy, and filled with cinnamon-sugar goodness, just like the traditional version. Made with almond flour and a sugar substitute like erythritol, these cookies are low-carb and perfect for satisfying your sweet tooth during the holiday season. Whether you’re enjoying them with a hot cup of coffee or gifting them to friends, they’re sure to be a hit.

Ingredients:

• 2 cups almond flour
• ½ teaspoon baking soda
• ¼ teaspoon cream of tartar
• 1 teaspoon cinnamon
• Pinch of salt
• 1/3 cup butter, softened
• ½ cup erythritol or preferred sweetener
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons erythritol mixed with 1 tablespoon cinnamon (for rolling)

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, baking soda, cream of tartar, cinnamon, and salt.
3. In a separate bowl, cream the softened butter and erythritol using an electric mixer until smooth and fluffy.
4. Add the egg and vanilla extract to the butter mixture, mixing until well combined.
5. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
6. Roll the dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture.
7. Place the cookies on the prepared baking sheet and flatten them slightly with your fingers.
8. Bake for 10-12 minutes, or until the edges are golden brown. Allow to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

These Keto Sugar-Free Snickerdoodle Cookies offer the perfect balance of sweet and spicy with just the right amount of cinnamon flavor. The soft and chewy texture makes them a satisfying treat for any holiday occasion. Whether you’re enjoying them as an after-dinner treat or sharing them with loved ones, these cookies will quickly become a favorite in your keto dessert repertoire.

Keto Cranberry Orange Cheesecake Bites

Keto Cranberry Orange Cheesecake Bites are a festive and bite-sized keto dessert that combines the tangy taste of fresh cranberries with the refreshing citrus flavor of orange, all wrapped up in a rich and creamy cheesecake filling. These cheesecake bites are perfect for holiday parties or as a sweet treat after a festive meal.

Ingredients for Crust:

• 1 cup almond flour
• 3 tablespoons melted butter
• 1 tablespoon erythritol
• ½ teaspoon vanilla extract

Ingredients for Filling:

• 8 oz cream cheese, softened
• ¼ cup heavy cream
• ¼ cup erythritol
• 1 teaspoon vanilla extract
• 1 tablespoon fresh orange zest
• ¼ cup fresh cranberries, chopped

Instructions:

1. Preheat the oven to 325°F (165°C). Line a mini muffin tin with paper liners.
2. To make the crust, combine almond flour, melted butter, erythritol, and vanilla extract in a bowl. Press the mixture evenly into the bottom of the muffin tin cups.
3. Bake the crust for 5-7 minutes or until golden. Let it cool.
4. For the filling, beat the cream cheese, heavy cream, erythritol, and vanilla extract together until smooth.
5. Fold in the orange zest and chopped cranberries.
6. Spoon the cheesecake mixture over the cooled crusts and smooth the tops.
7. Refrigerate for at least 2 hours, or until set.
8. Once chilled, remove from the muffin tin and serve cold.

Keto Cranberry Orange Cheesecake Bites are a perfect combination of tangy cranberries and citrusy orange flavor, all wrapped in a smooth and creamy cheesecake filling. These little bites are easy to make and are ideal for serving at any holiday gathering. They provide all the festive flavors without the carbs, making them an ideal treat for anyone following a keto lifestyle.

Keto Chocolate Lava Cake

Keto Chocolate Lava Cake is a decadent, low-carb dessert with a gooey, molten center that will impress anyone who tries it. Made with almond flour and sweetened with erythritol, this rich, chocolatey dessert is perfect for the holidays when you want something indulgent but still keto-friendly. The warm, gooey center adds an extra layer of deliciousness, making it an unforgettable treat for any occasion.

Ingredients:

• 4 oz unsweetened dark chocolate (85% cocoa)
• ¼ cup butter
• 2 large eggs
• 1 tablespoon almond flour
• ¼ cup erythritol
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease two ramekins with butter and set aside.
2. In a microwave-safe bowl, melt the dark chocolate and butter together, stirring until smooth.
3. In a separate bowl, whisk together the eggs, erythritol, almond flour, vanilla extract, and salt.
4. Add the melted chocolate mixture to the egg mixture and stir until fully combined.
5. Pour the batter evenly into the prepared ramekins.
6. Bake for 10-12 minutes, or until the edges are set but the center is still soft and slightly jiggly.
7. Let the cakes cool for 5 minutes before carefully inverting them onto plates.
8. Serve warm with whipped cream or fresh berries for added indulgence.

Keto Chocolate Lava Cake is the ultimate low-carb indulgence for chocolate lovers. The molten center is rich and decadent, providing a perfect contrast to the lightly set outer edges. This dessert is ideal for impressing guests during a holiday dinner or as a personal treat to enjoy after a festive meal. With its rich chocolate flavor and gooey center, it’s a keto-friendly dessert you won’t want to miss.

Keto Eggnog Cheesecake Bites

Keto Eggnog Cheesecake Bites bring the classic flavors of eggnog into a creamy, keto-friendly cheesecake form. With a rich, spiced filling made from cream cheese, a hint of nutmeg, and a sugar-free crust, these bites are perfect for your holiday dessert table. Whether you’re entertaining guests or treating yourself, these little cheesecake bites will make your holiday season extra special.

Ingredients for Crust:

• 1 cup almond flour
• ¼ cup unsweetened shredded coconut
• 3 tablespoons butter, melted
• 2 tablespoons erythritol
• ½ teaspoon cinnamon

Ingredients for Filling:

• 8 oz cream cheese, softened
• ¼ cup heavy cream
• ¼ cup erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 egg

Instructions:

1. Preheat the oven to 325°F (165°C). Line a mini muffin tin with paper liners.
2. To make the crust, combine almond flour, shredded coconut, melted butter, erythritol, and cinnamon in a bowl. Press the mixture evenly into the bottom of the muffin tin cups.
3. Bake the crust for 6-8 minutes, or until golden brown. Remove from the oven and set aside to cool.
4. In a bowl, beat together the cream cheese, heavy cream, erythritol, vanilla extract, and nutmeg until smooth.
5. Add the egg and continue beating until fully combined.
6. Spoon the cheesecake mixture over the cooled crusts in the muffin tin, filling each cup nearly to the top.
7. Bake for 18-20 minutes, or until the centers are set and lightly browned.
8. Let the cheesecake bites cool at room temperature, then refrigerate for at least 2 hours before serving.

Keto Eggnog Cheesecake Bites offer the comforting flavors of traditional eggnog in a bite-sized, low-carb dessert. The combination of cream cheese, nutmeg, and vanilla creates a velvety filling, while the almond flour crust adds a delicious, nutty base. These cheesecake bites are perfect for your holiday gatherings and will leave everyone impressed with their creamy texture and festive flavor.

Keto Gingerbread Cookies

Keto Gingerbread Cookies are a delightful, low-carb version of the classic holiday favorite. Spiced with ginger, cinnamon, and cloves, these cookies are soft, chewy, and full of holiday warmth. Sweetened with erythritol, they make a perfect guilt-free treat to enjoy with a cup of tea or as part of a holiday cookie platter.

Ingredients:

• 2 cups almond flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup butter, softened
• ¼ cup erythritol
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon molasses (optional for deeper flavor)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, ground ginger, cinnamon, cloves, baking soda, and salt.
3. In another bowl, cream the softened butter and erythritol together until light and fluffy.
4. Add the egg, vanilla extract, and molasses (if using) to the butter mixture and beat until smooth.
5. Gradually mix in the dry ingredients until a dough forms.
6. Roll the dough into 1-inch balls and flatten each with your hands or a fork to form cookies.
7. Bake for 8-10 minutes, or until the edges are golden brown. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Keto Gingerbread Cookies are a must-try during the holidays. With their blend of aromatic spices and soft texture, they capture the essence of classic gingerbread without the carbs. These cookies are perfect for holiday cookie exchanges or enjoying with family after a festive meal. They’ll be a hit with keto dieters and non-dieters alike!

Keto Chocolate Coconut Truffles

Keto Chocolate Coconut Truffles are a rich, velvety dessert that combines the smoothness of dark chocolate with the tropical flavor of coconut. These sugar-free truffles are made with a coconut cream filling and coated in a layer of melted chocolate, making them a perfect keto-friendly indulgence for the holiday season. They are simple to prepare and great for gifting or serving at holiday parties.

Ingredients:

• 1 cup unsweetened shredded coconut
• ½ cup coconut cream
• 2 tablespoons erythritol
• ¼ teaspoon vanilla extract
• 4 oz unsweetened dark chocolate (85% cocoa)
• 1 tablespoon coconut oil

Instructions:

1. In a medium bowl, combine the shredded coconut, coconut cream, erythritol, and vanilla extract. Mix until well combined and the mixture holds together.
2. Roll the coconut mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
3. In a small saucepan, melt the dark chocolate and coconut oil over low heat, stirring until smooth.
4. Dip each coconut ball into the melted chocolate, coating it completely. Place the coated truffles back onto the parchment paper.
5. Refrigerate the truffles for at least 1 hour, or until the chocolate is fully set.
6. Once set, remove from the fridge and serve, or store in an airtight container in the refrigerator.

Keto Chocolate Coconut Truffles are a decadent, guilt-free treat that’s perfect for holiday celebrations. The combination of rich chocolate and the tropical sweetness of coconut makes for a dessert that’s both indulgent and satisfying. They’re easy to make, ideal for gifting, and are sure to please anyone on a keto diet—or anyone who loves chocolate and coconut!

Keto Pecan Pie Bars

Keto Pecan Pie Bars are a low-carb take on the classic pecan pie, offering all the richness and flavor without the excess sugar. These bars feature a buttery almond flour crust and a gooey, caramel-like filling made with sugar-free sweeteners. Perfect for a holiday treat, they provide the perfect balance of sweetness and crunch, making them a must-have for any keto-friendly holiday gathering.

Ingredients for Crust:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tablespoons erythritol
• 1 teaspoon vanilla extract

Ingredients for Filling:

• 2 large eggs
• 1 cup pecans, chopped
• ½ cup unsweetened maple syrup or a sugar-free syrup alternative
• ¼ cup butter, melted
• 2 tablespoons erythritol
• 1 teaspoon vanilla extract
• ¼ teaspoon 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 the almond flour, melted butter, erythritol, and vanilla extract in a bowl. Press the mixture into the bottom of the prepared baking dish.
3. Bake the crust for 8-10 minutes or until golden. Remove from the oven and set aside to cool.
4. For the filling, whisk together the eggs, chopped pecans, sugar-free maple syrup, melted butter, erythritol, vanilla extract, and salt in a bowl.
5. Pour the filling over the cooled crust and bake for 20-25 minutes or until the filling is set and slightly golden.
6. Let the bars cool completely before cutting into squares and serving.

Keto Pecan Pie Bars bring all the delicious flavors of pecan pie in a low-carb, easy-to-make form. With a rich, buttery crust and a sweet, nutty filling, these bars are the perfect keto-friendly alternative to the traditional holiday dessert. They’re a crowd-pleaser that will leave everyone wanting more without the sugar overload.

Keto Pumpkin Spice Cupcakes

Keto Pumpkin Spice Cupcakes are a warm, flavorful dessert that captures the essence of fall and the holiday season. Made with almond flour and sweetened with erythritol, these soft cupcakes are infused with the rich flavors of pumpkin and warm spices like cinnamon, nutmeg, and cloves. Topped with a rich cream cheese frosting, they make the perfect keto treat for holiday celebrations.

Ingredients for Cupcakes:

• 1 ½ cups almond flour
• ¼ cup erythritol
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 3 large eggs
• ½ cup canned pumpkin puree
• ½ cup melted butter
• 1 teaspoon vanilla extract

Ingredients for Frosting:

• 8 oz cream cheese, softened
• 2 tablespoons butter, softened
• 2 tablespoons erythritol
• 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 the almond flour, erythritol, cinnamon, nutmeg, cloves, baking powder, and salt.
3. In a separate bowl, beat the eggs, pumpkin puree, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick comes out clean.
6. While the cupcakes cool, make the frosting by beating together the cream cheese, butter, erythritol, and vanilla extract until smooth and creamy.
7. Once the cupcakes are completely cooled, frost with the cream cheese frosting and serve.

Keto Pumpkin Spice Cupcakes are the perfect way to enjoy the flavors of pumpkin spice without the carbs. The soft, moist texture and creamy frosting make these cupcakes irresistible, and they’re sure to be a hit at your holiday gatherings. With their warm, spiced flavor, these cupcakes bring the taste of the season to your keto-friendly table.

Keto Chocolate Mint Fudge

Keto Chocolate Mint Fudge combines the rich flavor of dark chocolate with a refreshing minty twist, all without the sugar. This fudge is simple to make and only requires a few ingredients, making it a perfect low-carb dessert for the holiday season. The smooth, creamy texture and minty finish create a decadent treat that’s ideal for gifting or enjoying as a post-dinner indulgence.

Ingredients:

• 8 oz unsweetened dark chocolate (85% cocoa)
• ¼ cup coconut oil
• ½ cup heavy cream
• 2 tablespoons erythritol
• 1 teaspoon peppermint extract
• Pinch of salt

Instructions:

1. Line a small baking dish or loaf pan with parchment paper.
2. In a saucepan, melt the dark chocolate and coconut oil over low heat, stirring constantly until smooth.
3. Add the heavy cream, erythritol, peppermint extract, and a pinch of salt to the chocolate mixture. Stir until fully combined.
4. Pour the mixture into the prepared pan and spread it evenly.
5. Refrigerate the fudge for at least 2 hours, or until fully set.
6. Once set, remove from the pan and cut into small squares. Serve and enjoy!

Keto Chocolate Mint Fudge is a luxurious, low-carb dessert that combines the richness of dark chocolate with a refreshing mint flavor. It’s a perfect treat to make ahead for holiday parties or to keep on hand for when you need a quick, sweet snack. With its smooth texture and refreshing minty taste, it’s sure to be a crowd-pleaser that everyone can enjoy, regardless of their dietary preferences.

Note: More recipes are coming soon!