50+ Delicious Holiday Keto Oven Recipes to Enjoy This Season

The holiday season is a time to gather with loved ones, share festive meals, and indulge in delicious treats.

However, for those following a keto lifestyle, traditional holiday recipes can often be a challenge to navigate.

Whether you’re hosting a festive dinner or looking to bring a keto-friendly dish to a potluck, fear not!

We’ve compiled a list of over 50 holiday keto oven recipes that will satisfy your cravings without derailing your low-carb goals.

From savory side dishes to decadent desserts, these keto-friendly recipes are cooked to perfection in the oven, bringing out rich, flavorful results while keeping your carb intake in check.

Whether you’re craving cheesy casseroles, crispy roasted vegetables, or indulgent sugar-free sweets, these recipes have you covered.

So, get ready to fill your table with guilt-free, delicious meals that everyone can enjoy—regardless of their dietary preferences!

50+ Delicious Holiday Keto Oven Recipes to Enjoy This Season

With these 50+ holiday keto oven recipes, you can enjoy all the flavors of the season without compromising on your low-carb lifestyle.

These dishes are perfect for anyone looking to celebrate the holidays in a healthier way, from hearty side dishes to show-stopping desserts.

Best of all, they’re easy to prepare and cook in your oven, making your holiday cooking stress-free and full of flavor.

So, embrace the season and enjoy a festive, keto-friendly feast with these delicious and satisfying recipes!

Keto Holiday Stuffed Turkey Breast

This Keto Holiday Stuffed Turkey Breast is the perfect centerpiece for your holiday meal. The juicy turkey is filled with a savory combination of cream cheese, spinach, and herbs, creating a low-carb dish that’s both festive and satisfying. Whether you’re serving a small crowd or looking to impress at a family gathering, this dish offers all the flavors of traditional stuffing without the carbs.

Ingredients:

• 1 boneless turkey breast (about 4-5 lbs)
• 8 oz cream cheese, softened
• 1 cup spinach, chopped
• 1/2 cup almond flour
• 1/4 cup grated parmesan cheese
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the softened cream cheese, chopped spinach, almond flour, parmesan cheese, garlic powder, onion powder, thyme, salt, and pepper. Mix until smooth and well combined.
3. Lay the turkey breast flat on a cutting board, and carefully slice it horizontally to create a pocket for the stuffing.
4. Spread the cream cheese mixture inside the turkey breast, folding it back into a roll shape.
5. Secure the roll with kitchen twine and rub olive oil over the outside of the turkey. Season with additional salt and pepper.
6. Place the stuffed turkey breast on a baking sheet and roast for about 60-75 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the turkey rest for 10 minutes before slicing and serving.

This Keto Holiday Stuffed Turkey Breast is a showstopper that can be the star of any festive occasion. The creamy filling pairs beautifully with the lean turkey, providing the perfect contrast of textures. It’s a fantastic low-carb option that ensures you don’t miss out on delicious holiday flavors. Serve it alongside roasted vegetables or a fresh green salad for a complete keto-friendly meal. Your guests won’t even realize it’s keto!

Keto Pumpkin Cheesecake Bars

Keto Pumpkin Cheesecake Bars are a holiday dessert that will satisfy your sweet tooth without derailing your low-carb diet. Featuring a rich, creamy cheesecake filling with the warm flavors of pumpkin and spices, these bars are perfect for fall and winter celebrations. The almond flour crust adds a perfect balance of texture to the velvety cheesecake.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup erythritol or monk fruit sweetener
• 1/4 cup melted butter
• 1/2 tsp vanilla extract

For the filling:

• 8 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 3/4 cup erythritol or monk fruit sweetener
• 2 large eggs
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 cup heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a bowl, mix almond flour, shredded coconut, erythritol, melted butter, and vanilla extract. Stir until the mixture forms a crumbly dough.
3. Press the mixture into the bottom of the prepared baking dish to form a crust. Bake for 8-10 minutes until lightly golden.
4. While the crust is baking, make the cheesecake filling. In a mixing bowl, beat the softened cream cheese, pumpkin puree, erythritol, eggs, cinnamon, ginger, nutmeg, and vanilla extract until smooth.
5. Stir in the heavy cream until well combined.
6. Pour the pumpkin cheesecake filling over the baked crust and smooth out the top.
7. Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
8. Let the cheesecake bars cool to room temperature, then refrigerate for at least 4 hours before slicing into squares.

These Keto Pumpkin Cheesecake Bars are a creamy, low-carb alternative to traditional pumpkin pie that perfectly captures the essence of the holiday season. The almond flour crust adds a delightful crunch, while the spiced pumpkin filling is rich and satisfying. Enjoy these bars as a sweet treat after a holiday meal or serve them as an afternoon snack. They’re a must-try for anyone following a keto diet but still craving seasonal desserts.

Keto Garlic Parmesan Roasted Vegetables

Keto Garlic Parmesan Roasted Vegetables are a savory and flavorful side dish that pairs well with any holiday meal. With a blend of keto-friendly vegetables, garlic, and parmesan cheese, this dish is not only low-carb but also bursting with flavor. The vegetables become crispy on the outside while remaining tender on the inside, making them an irresistible accompaniment to your holiday spread.

Ingredients:

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup zucchini, sliced
• 1 tbsp olive oil
• 1 tbsp garlic powder
• 1/2 cup grated parmesan cheese
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower, broccoli, and zucchini with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and golden.
5. Remove from the oven and sprinkle the grated parmesan cheese over the hot vegetables. Return to the oven for an additional 3-5 minutes, or until the cheese has melted and is slightly crispy.
6. Garnish with fresh parsley and serve immediately.

These Keto Garlic Parmesan Roasted Vegetables are a crowd-pleaser that adds a burst of flavor and color to your holiday table. The combination of garlic and parmesan enhances the natural sweetness of the vegetables, creating a dish that’s both satisfying and keto-friendly. Whether you’re hosting a family dinner or a festive party, these roasted veggies will complement any main course. Plus, they’re quick and easy to prepare, leaving you more time to enjoy the holiday festivities.

Keto Eggplant Parmesan

Keto Eggplant Parmesan is a delicious and comforting low-carb alternative to the classic Italian dish. With crispy, almond flour-coated eggplant slices topped with marinara sauce and melty mozzarella cheese, this keto version keeps all the flavors you love while eliminating the carbs. It’s the perfect side dish or main course for your holiday dinner, especially when you want something that’s both hearty and low-carb.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/4 cup grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 large eggs, beaten
• 1 1/2 cups sugar-free marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the almond flour, parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat it in the almond flour mixture, pressing lightly to adhere.
4. Heat the olive oil in a large skillet over medium heat. Cook the eggplant slices in batches, frying them for about 2-3 minutes per side until golden brown. Transfer the fried slices to a paper towel-lined plate to drain excess oil.
5. In a baking dish, spread a thin layer of marinara sauce. Layer the fried eggplant slices, then spoon more marinara sauce on top of each slice. Sprinkle with shredded mozzarella cheese.
6. Repeat the layering process until all the eggplant slices are used. Finish with a generous layer of mozzarella cheese on top.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
8. Serve hot, garnished with fresh basil if desired.

This Keto Eggplant Parmesan offers all the indulgence of the original dish but without the carbs. The almond flour crust gives the eggplant slices a satisfying crunch, while the marinara sauce and melted mozzarella create a creamy, cheesy experience. It’s an excellent holiday dish that everyone can enjoy, especially if you’re looking for a low-carb alternative to pasta. Serve it alongside a fresh salad or some keto-friendly bread for a full meal that will please even non-keto eaters.

Keto Holiday Cranberry Sauce

This Keto Holiday Cranberry Sauce is the perfect sugar-free addition to your holiday spread. Made with fresh cranberries, orange zest, and a low-carb sweetener, it’s both tart and sweet, making it the ideal complement to turkey, chicken, or even keto stuffing. This version has all the flavors you love from traditional cranberry sauce, but without the sugar or carbs.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup water
• 1/2 cup erythritol or monk fruit sweetener
• 1/4 cup fresh orange juice
• 1 tsp orange zest
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the cranberries, water, erythritol, and orange juice. Stir to combine and bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to a simmer and cook for about 10-15 minutes, or until the cranberries burst and the sauce thickens. Stir occasionally.
3. Add the orange zest, cinnamon, and salt, and stir to combine. Continue cooking for an additional 2-3 minutes.
4. Remove from heat and let the sauce cool to room temperature. It will thicken further as it cools.
5. Transfer to a serving dish and refrigerate until ready to serve.

This Keto Holiday Cranberry Sauce is a tangy, sweet side dish that’s perfect for pairing with holiday proteins. By using a low-carb sweetener, it fits seamlessly into a keto diet while still offering the familiar, festive flavors that make cranberry sauce a holiday classic. Whether you’re serving it with turkey or enjoying it on its own, this keto version will bring a burst of color and flavor to your table without the sugar and carbs. It’s an easy, make-ahead dish that’s both healthy and delicious.

Keto Cheddar Biscuits

Keto Cheddar Biscuits are the ultimate low-carb comfort food, with a cheesy, buttery flavor that’s perfect for your holiday meal. These biscuits are made with almond flour and a blend of sharp cheddar cheese, ensuring that each bite is fluffy and rich. They are an ideal side dish to pair with your holiday dinner, from turkey to roast beef, and provide a savory alternative to traditional bread.

Ingredients:

• 2 cups almond flour
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 1/2 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/4 cup heavy cream
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, baking powder, garlic powder, onion powder, salt, and pepper.
3. Add the eggs, melted butter, and heavy cream to the dry ingredients. Mix until a dough forms.
4. Stir in the grated cheddar cheese until evenly distributed.
5. Using a spoon or your hands, form 10-12 biscuit shapes and place them on the prepared baking sheet.
6. Bake for 15-18 minutes, or until the biscuits are golden brown on top.
7. If desired, garnish with chopped fresh parsley before serving.

These Keto Cheddar Biscuits are the perfect combination of fluffy and cheesy, making them a must-have side dish for any holiday gathering. They’re incredibly simple to prepare and can be made ahead of time, so they’re both practical and delicious. Pair them with your favorite holiday meats, soups, or salads for a complete meal. Whether you’re following a keto diet or just love a good cheesy biscuit, these will quickly become a holiday favorite!

Keto Pecan Pie Bars

Keto Pecan Pie Bars offer all the deliciously sweet and nutty flavors of a traditional pecan pie but without the sugar and carbs. These bars feature a buttery almond flour crust topped with a rich, caramel-like filling made from sugar-free sweeteners and pecans. Perfect for your holiday gatherings, these bars are a crowd-pleaser that everyone can enjoy, regardless of whether they follow a keto lifestyle.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or monk fruit sweetener
• 1/4 cup unsalted butter, melted
• 1/4 tsp vanilla extract

For the filling:

• 2 large eggs
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 cup sugar-free maple syrup
• 1 tbsp heavy cream
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups pecans, chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a bowl, mix the almond flour, sweetener, melted butter, and vanilla extract. Press the mixture into the bottom of the prepared baking dish to form a crust.
3. Bake the crust for 10-12 minutes or until lightly golden.
4. While the crust is baking, prepare the filling. In a bowl, whisk together the eggs, sweetener, maple syrup, heavy cream, vanilla extract, and salt until smooth.
5. Stir in the chopped pecans.
6. Once the crust has cooled slightly, pour the pecan filling over the crust.
7. Return to the oven and bake for an additional 25-30 minutes or until the filling is set and golden.
8. Allow the bars to cool completely before cutting into squares.

These Keto Pecan Pie Bars are a perfect low-carb substitute for traditional pecan pie. With a buttery almond flour crust and a rich, caramel-like filling, they’re sweet, nutty, and utterly satisfying. They’re an excellent addition to any holiday dessert table and a great way to enjoy the flavors of pecan pie without the carbs. These bars are easy to make and store well, making them a great make-ahead treat for your next holiday celebration.

Keto Creamed Spinach

Keto Creamed Spinach is a decadent and creamy side dish that’s perfect for the holidays. This version is made with fresh spinach, heavy cream, and a blend of Parmesan and cream cheese to create a velvety texture, all without the carbs. It’s a low-carb alternative to the classic creamed spinach and will be a hit at any holiday gathering, adding a touch of indulgence to your meal.

Ingredients:

• 1 lb fresh spinach, washed and chopped
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 tsp nutmeg (optional)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
2. Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes.
3. Lower the heat to medium-low and stir in the heavy cream, cream cheese, and Parmesan cheese. Continue to stir until the cream cheese has fully melted and the sauce becomes smooth and creamy.
4. Season with salt, pepper, and nutmeg (if using), and cook for another 2-3 minutes to heat through.
5. Serve immediately as a side dish or store in an airtight container in the refrigerator for up to 3 days.

Keto Creamed Spinach is a rich, flavorful side dish that’s perfect for the holiday season. The creamy texture from the cream cheese and Parmesan, combined with the earthiness of fresh spinach, makes this dish indulgent yet low-carb. It’s a great way to enjoy a comfort food favorite while sticking to your keto lifestyle. This dish is sure to impress your guests and become a holiday staple on your table.

Keto Bacon-Wrapped Brussels Sprouts

Keto Bacon-Wrapped Brussels Sprouts are a savory and crispy side dish that will elevate any holiday meal. The Brussels sprouts are roasted to perfection and wrapped in crispy bacon, creating a perfect combination of flavors and textures. This keto-friendly dish is quick to prepare and makes a delicious addition to your holiday spread, providing a satisfying, low-carb alternative to traditional roasted vegetables.

Ingredients:

• 16 oz Brussels sprouts, trimmed and halved
• 8 slices of bacon
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper.
3. Cut the bacon slices in half and wrap each Brussels sprout half with a piece of bacon. Secure the bacon with toothpicks if necessary.
4. Arrange the bacon-wrapped Brussels sprouts on the prepared baking sheet in a single layer.
5. Bake for 25-30 minutes, or until the bacon is crispy and the Brussels sprouts are tender.
6. If desired, sprinkle the roasted sprouts with grated Parmesan cheese before serving.
7. Serve hot as a savory side dish for your holiday meal.

Keto Bacon-Wrapped Brussels Sprouts are a flavor-packed side dish that’s sure to become a holiday favorite. The combination of crispy bacon and tender Brussels sprouts makes for a satisfying, low-carb treat that everyone will love. Whether you serve them alongside roasted meats or as part of a larger spread, these bacon-wrapped Brussels sprouts will add a savory touch to your holiday dinner. Plus, they’re easy to prepare and bake, allowing you more time to focus on other parts of your meal.

Keto Pumpkin Cheesecake Bars

Keto Pumpkin Cheesecake Bars are a delicious, low-carb treat that captures the flavors of fall in a creamy, indulgent dessert. With a spiced almond flour crust and a rich pumpkin cheesecake filling, these bars are the perfect way to enjoy the holiday season without the sugar. They’re easy to make, store well, and are sure to become a holiday favorite for keto and non-keto eaters alike.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup erythritol or monk fruit sweetener
• 1/4 cup melted butter
• 1/2 tsp ground cinnamon

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup erythritol or monk fruit sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a bowl, combine the almond flour, shredded coconut, erythritol, melted butter, and cinnamon. Mix well, then press the mixture into the bottom of the prepared baking dish to form the crust.
3. Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool.
4. While the crust cools, prepare the cheesecake filling. In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, sweetener, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully combined.
5. Pour the pumpkin cheesecake filling over the cooled crust, spreading it out evenly.
6. Bake for 25-30 minutes, or until the filling is set and slightly golden around the edges.
7. Allow the bars to cool completely, then refrigerate for at least 2 hours before slicing into squares.

These Keto Pumpkin Cheesecake Bars are the perfect combination of rich and creamy with just the right amount of spice. They’re a delicious low-carb alternative to traditional pumpkin pie and can easily be made ahead of time for stress-free holiday entertaining. The almond flour crust provides a crunchy base that pairs perfectly with the smooth, spiced pumpkin filling. Whether you’re looking for a keto dessert for your own celebration or need a treat to share, these bars will be a hit.

Keto Stuffed Mushrooms

Keto Stuffed Mushrooms are a savory, low-carb appetizer that’s perfect for holiday gatherings. These mushrooms are filled with a flavorful mixture of cream cheese, garlic, spinach, and bacon, then baked to golden perfection. They’re easy to prepare, bite-sized, and packed with flavor, making them a perfect addition to any holiday spread.

Ingredients:

• 12 large white mushrooms, stems removed and cleaned
• 4 oz cream cheese, softened
• 1/4 cup cooked spinach, squeezed dry
• 1/4 cup cooked bacon, crumbled
• 2 tbsp grated Parmesan cheese
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Remove the stems from the mushrooms and set the caps aside. Finely chop the mushroom stems and set them aside for the filling.
3. In a medium skillet, cook the chopped mushroom stems over medium heat for 3-5 minutes until softened. Add the garlic and cook for an additional minute. Remove from heat and let cool.
4. In a bowl, combine the cream cheese, cooked spinach, bacon, Parmesan cheese, parsley, and the cooled mushroom stems. Season with salt and pepper to taste. Mix until well combined.
5. Spoon the filling into the mushroom caps, packing them tightly.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden.
7. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

These Keto Stuffed Mushrooms are a crowd-pleasing appetizer that’s both flavorful and low-carb. The combination of creamy filling, crispy bacon, and tender mushrooms makes for a bite-sized treat that’s perfect for holiday gatherings. They’re simple to prepare and can be made ahead, allowing you to focus on other parts of your meal. These stuffed mushrooms will be a hit at your next party or holiday dinner!

Keto Holiday Roast Chicken

Keto Holiday Roast Chicken is a simple yet elegant main course that’s perfect for your holiday table. This roast chicken is seasoned with a blend of herbs and spices and roasted to perfection, creating juicy, tender meat with crispy skin. It’s a low-carb dish that’s full of flavor, making it a perfect centerpiece for your holiday meal.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 lemon, halved
• 1 onion, quartered
• 4-5 garlic cloves, smashed
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C). Place a rack in the lower third of the oven.
2. Pat the chicken dry with paper towels and place it in a roasting pan.
3. Rub the chicken with olive oil and season generously with rosemary, thyme, garlic powder, onion powder, salt, and pepper.
4. Stuff the cavity of the chicken with the lemon halves, onion quarters, and smashed garlic cloves.
5. Tie the chicken’s legs together with kitchen twine and tuck the wings underneath.
6. Roast the chicken in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
7. Let the chicken rest for 10-15 minutes before carving. Garnish with fresh herbs if desired.

Keto Holiday Roast Chicken is a simple yet flavorful dish that will be the star of your holiday table. The combination of fresh herbs and lemon creates a deliciously aromatic roast chicken with perfectly crispy skin. It’s an easy dish to prepare but looks and tastes impressive, making it ideal for a holiday meal. Serve it with keto-friendly sides like roasted vegetables or a salad for a complete low-carb feast that your guests will love.

Keto Gingerbread Cookies

Keto Gingerbread Cookies are a festive, low-carb twist on a holiday classic. These cookies are spiced with cinnamon, ginger, and cloves, with a rich almond flour base, making them both flavorful and keto-friendly. They’re perfect for holiday cookie exchanges, decorating with sugar-free icing, or simply enjoying with a hot beverage. These cookies bring the holiday spirit without the carbs, making them a guilt-free treat for everyone.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or monk fruit sweetener
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp baking soda
• Pinch of salt
• 1 large egg
• 1/4 cup unsweetened almond butter
• 1/4 cup unsweetened molasses (or sugar-free molasses substitute)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, erythritol, cinnamon, ginger, cloves, baking soda, and salt.
3. In a separate bowl, whisk together the egg, almond butter, molasses, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until well combined.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with your fingers or a fork.
6. Bake for 8-10 minutes, or until the edges are golden and firm.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. If desired, decorate with sugar-free icing or a dusting of powdered erythritol.

Keto Gingerbread Cookies are the perfect way to enjoy the flavors of the season while staying on track with your low-carb lifestyle. These cookies are soft, spicy, and slightly sweet with a delightful texture that rivals traditional gingerbread. They’re ideal for baking ahead of time and storing for holiday parties or as a special treat to enjoy throughout the festive season. Whether you’re decorating them with icing or enjoying them as is, these cookies are sure to bring holiday cheer without the guilt.

Keto Cauliflower Gratin

Keto Cauliflower Gratin is a low-carb alternative to the classic cheesy potato gratin, making it an ideal side dish for holiday dinners. With a creamy cheese sauce made from heavy cream and cheddar, and tender cauliflower florets, this dish is rich and comforting. It’s a great way to enjoy the creamy, cheesy goodness of gratin without the carbs, making it a perfect addition to your keto holiday feast.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1/2 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or cooking spray.
2. In a large pot, bring water to a boil and cook the cauliflower florets for 5-7 minutes, or until just tender. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the garlic powder, onion powder, salt, and pepper, and stir to combine.
4. Add the heavy cream to the saucepan and bring to a simmer. Let it cook for 3-5 minutes until it thickens slightly.
5. Stir in the shredded cheddar cheese and Parmesan cheese, and continue stirring until the cheese melts and the sauce is smooth.
6. Place the cooked cauliflower florets in the prepared baking dish. Pour the cheese sauce over the cauliflower, making sure it’s evenly coated.
7. Bake for 15-20 minutes, or until the top is golden and bubbly.
8. Garnish with fresh parsley before serving.

Keto Cauliflower Gratin is a luxurious, cheesy side dish that’s perfect for holiday meals. The creamy, cheesy sauce coats the cauliflower florets, creating a rich, satisfying dish that will satisfy your cravings for comfort food. This gratin is a perfect low-carb alternative to traditional potato gratin and pairs wonderfully with roasted meats or keto-friendly stuffing. It’s sure to be a favorite at your holiday table, offering all the flavors you love in a keto-friendly form.

Keto Bacon-Wrapped Asparagus

Keto Bacon-Wrapped Asparagus is a savory, low-carb side dish that’s full of flavor and texture. The crispy bacon complements the tender asparagus, creating a delightful combination that’s perfect for holiday dinners. This dish is easy to make, packed with nutrients, and a great way to get your greens in without compromising on taste. It’s sure to become a go-to recipe for your keto holiday gatherings.

Ingredients:

• 1 bunch asparagus, trimmed
• 8 slices bacon
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh lemon wedges (for serving)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2. Drizzle the asparagus with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to coat evenly.
3. Take each slice of bacon and wrap it around 3-4 asparagus stalks. Arrange the bacon-wrapped bundles on the prepared baking sheet.
4. Bake for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.
5. Serve with fresh lemon wedges for a burst of freshness.

Keto Bacon-Wrapped Asparagus is the perfect combination of savory and crisp, making it an excellent addition to your holiday meal. The crispy bacon adds a smoky flavor that pairs beautifully with the earthy asparagus, making for a dish that’s both satisfying and full of flavor. It’s a simple, quick recipe that can be prepared in advance, making it an easy yet impressive side dish for any holiday gathering. Whether you serve it as a side or a snack, it’s sure to be a hit at your table.

Note: More recipes are coming soon!