50+ Must-Try Holiday Keto Toaster Oven Recipes to Enjoy This Season

The holiday season is often a time of indulgence, with delicious foods and festive treats filling the table.

But if you’re following a keto lifestyle, the challenge of finding low-carb options can sometimes feel overwhelming. That’s where the toaster oven comes in!

This versatile kitchen tool can help you create mouth-watering keto-friendly recipes without the hassle.

From savory appetizers to sweet desserts, there are endless ways to celebrate the season while staying true to your low-carb goals.

In this blog, we’ve gathered over 50 keto toaster oven recipes that will allow you to enjoy all your holiday favorites with none of the guilt.

Whether you’re looking for crispy bacon-wrapped Brussels sprouts, spiced pumpkin muffins, or even festive desserts, these recipes are designed to be quick, easy, and delicious.

Let’s dive into the world of holiday keto cooking with your trusty toaster oven!

50+ Must-Try Holiday Keto Toaster Oven Recipes to Enjoy This Season

With these 50+ holiday keto toaster oven recipes, you can celebrate the festive season without compromising your dietary goals.

The toaster oven is an incredibly efficient way to bake, roast, and broil your favorite low-carb treats, and these recipes prove that keto holiday cooking doesn’t have to be bland or boring.

From appetizers to desserts, these delicious dishes will not only satisfy your cravings but also impress your friends and family at holiday gatherings.

So, fire up your toaster oven and get ready to enjoy a season of flavorful, guilt-free holiday meals.

Keto Toaster Oven Cranberry Almond Muffins

These keto cranberry almond muffins are the perfect balance of tart cranberries and nutty almonds. Made with almond flour, they are low in carbs and high in healthy fats, making them the ideal holiday treat. These muffins are soft, moist, and easy to prepare, and they bake perfectly in a toaster oven for a quick and convenient keto-friendly breakfast or snack during the holiday season.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup fresh cranberries (or dried, unsweetened)
• 1/4 cup sliced almonds

Instructions:

1. Preheat your toaster oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the cranberries and sliced almonds.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake in the preheated toaster oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool for 10 minutes before transferring them to a wire rack to cool completely.

These keto cranberry almond muffins are not only delicious but also a great addition to your holiday keto baking lineup. The balance of tart cranberries and crunchy almonds gives each bite a festive touch. Perfect for breakfast or a mid-day treat, they are sure to please both keto and non-keto eaters alike. The toaster oven makes baking these muffins easy, offering a quick, efficient way to enjoy a low-carb holiday indulgence.

Keto Toaster Oven Garlic Parmesan Breadsticks

These keto garlic Parmesan breadsticks are a savory holiday treat that’s sure to satisfy your bread cravings while keeping your carb count in check. Made with a combination of almond flour and mozzarella cheese, they are soft, chewy, and packed with rich garlic and Parmesan flavors. Perfect for dipping into marinara sauce, these breadsticks bake quickly in a toaster oven and are an ideal keto-friendly appetizer or side dish for any holiday meal.

Ingredients:

• 1 1/2 cups almond flour
• 1 1/2 cups shredded mozzarella cheese
• 2 oz cream cheese
• 2 large eggs
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your toaster oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the mozzarella cheese and cream cheese together by microwaving in 30-second intervals, stirring in between, until smooth and melted.
3. Add the eggs, almond flour, garlic powder, onion powder, and salt to the melted cheese mixture. Stir until a dough forms.
4. Divide the dough into 8 equal portions and roll each portion into a long stick shape.
5. Place the breadsticks on the prepared baking sheet and brush them with the melted butter.
6. Sprinkle the grated Parmesan cheese over the top of each breadstick.
7. Bake in the preheated toaster oven for 12–15 minutes, or until golden brown and slightly crispy on the edges.
8. Remove from the oven and sprinkle with chopped parsley before serving.

These keto garlic Parmesan breadsticks are a great way to enjoy the comforting taste of bread without the carbs. The mozzarella and almond flour dough creates the perfect chewy texture, and the garlic and Parmesan bring a bold, savory flavor. Whether you’re serving them as an appetizer or alongside your holiday dinner, these breadsticks will impress your guests with their delicious taste and low-carb goodness. Plus, the toaster oven makes them quick and easy to prepare, so you can spend more time enjoying the festivities.

Keto Toaster Oven Pumpkin Spice Bars

These keto pumpkin spice bars are a must-try during the holiday season. The combination of pumpkin puree, almond flour, and warm pumpkin pie spices makes for a deliciously moist, spiced dessert. Topped with a creamy, sugar-free frosting, these bars are a perfect holiday treat for anyone following a keto diet. They bake beautifully in a toaster oven, making them an easy and convenient dessert to prepare for your next holiday gathering.

Ingredients:

• 1 cup canned pumpkin puree (unsweetened)
• 2 cups almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 cup cream cheese, softened
• 1/4 cup powdered erythritol (for frosting)

Instructions:

1. Preheat your toaster oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the almond flour, erythritol, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves.
3. In a separate bowl, whisk together the eggs, pumpkin puree, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined into a smooth batter.
5. Pour the batter into the prepared baking dish and spread it out evenly.
6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
7. While the bars are cooling, prepare the frosting by beating the softened cream cheese and powdered erythritol together until smooth and creamy.
8. Once the bars are completely cool, spread the frosting over the top and slice into squares.

These keto pumpkin spice bars are a festive and delicious way to enjoy the flavors of the season without the guilt. The soft, spiced bars are perfectly complemented by the creamy frosting, creating a dessert that’s both indulgent and keto-friendly. Whether you serve them as a holiday treat or bring them to a gathering, these bars will be a hit with anyone who loves the flavors of pumpkin and spice. Plus, the toaster oven makes them easy to bake and enjoy without turning on the big oven, saving time and energy.

Keto Toaster Oven Cinnamon Roll Bites

These keto cinnamon roll bites are a perfect low-carb twist on a holiday classic. Soft and buttery on the inside, with a crispy, cinnamon-sweetened exterior, these little bites make for a delicious holiday treat. Made with almond flour and sweetened with a sugar substitute, they’re a guilt-free way to indulge during the festive season. Plus, they bake quickly and easily in a toaster oven, making them a great option for a last-minute keto-friendly dessert or snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• 2 tbsp melted butter (for brushing)
• 1 tbsp powdered erythritol (for topping)

Instructions:

1. Preheat your toaster oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
6. In a small bowl, mix the cinnamon and remaining erythritol together, then sprinkle it over the cinnamon roll bites.
7. Brush the top of each bite with melted butter.
8. Bake for 12–15 minutes, or until golden brown and firm to the touch.
9. Let the cinnamon roll bites cool slightly before dusting with powdered erythritol.

These keto cinnamon roll bites are a delightful holiday treat that satisfies your sweet tooth without derailing your keto lifestyle. The combination of cinnamon and almond flour gives these bites the perfect flavor and texture, making them a hit for any holiday gathering. Whether served as a snack, dessert, or breakfast, they’re sure to please both keto and non-keto guests alike. And with the toaster oven’s quick bake time, you can enjoy them in no time!

Keto Toaster Oven Chocolate Peppermint Brownies

These keto chocolate peppermint brownies are a festive, decadent treat that combines rich chocolate with a refreshing peppermint flavor. The fudgy texture and sweet, minty frosting make them the perfect holiday dessert for anyone following a keto diet. The toaster oven ensures that they bake evenly, and the minty finish adds a special touch that feels like a celebration in every bite.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup erythritol (or preferred sweetener)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/4 cup sugar-free dark chocolate chips
• 1/4 cup powdered erythritol (for frosting)
• 1 tbsp unsweetened almond milk (for frosting)
• 1/2 tsp peppermint extract (for frosting)

Instructions:

1. Preheat your toaster oven to 350°F (175°C) and line a square baking pan with parchment paper.
2. In a large bowl, combine the almond flour, cocoa powder, erythritol, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, and peppermint extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared baking pan and spread it out evenly.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. While the brownies cool, prepare the frosting by mixing the powdered erythritol, almond milk, and peppermint extract together until smooth.
9. Once the brownies are cool, spread the frosting over the top and slice into squares.

These keto chocolate peppermint brownies are a must-have for your holiday dessert table. The fudgy texture, rich chocolate flavor, and refreshing peppermint make them a crowd-pleasing treat. Perfect for any occasion, they’re low in carbs and high in flavor, making them an excellent option for keto and non-keto eaters alike. With the ease of baking them in a toaster oven, you’ll have a delicious holiday dessert ready in no time.

Keto Toaster Oven Pecan Snowball Cookies

These keto pecan snowball cookies are a delicious, melt-in-your-mouth treat that’s perfect for the holiday season. With a buttery texture and the crunch of toasted pecans, they offer a delightful balance of flavor and texture. These cookies are sweetened with erythritol and made with almond flour, keeping them low in carbs and perfect for anyone on a keto diet. Easy to make in a toaster oven, these cookies are a festive addition to your holiday baking repertoire.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsalted butter, softened
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup finely chopped pecans
• 1/4 tsp salt
• 1/4 cup powdered erythritol (for rolling)

Instructions:

1. Preheat your toaster oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and erythritol until smooth and fluffy.
3. Add the vanilla and almond extracts, mixing until incorporated.
4. Gradually add the almond flour and salt, stirring until a dough forms.
5. Fold in the chopped pecans.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
7. Bake for 12–15 minutes, or until the edges of the cookies are lightly golden.
8. Allow the cookies to cool slightly before rolling them in powdered erythritol to coat.
9. Let the cookies cool completely on a wire rack.

These keto pecan snowball cookies are a festive, melt-in-your-mouth treat that embodies the spirit of the holidays. Their rich, buttery flavor and the crunch of pecans make them an irresistible snack or dessert. Coated with powdered erythritol, they look just like traditional snowball cookies but are completely keto-friendly. The toaster oven makes baking them a breeze, so you can enjoy these delightful cookies without the long wait. Perfect for holiday gatherings, they’ll be a hit with anyone who loves a classic festive cookie.

Keto Toaster Oven Pumpkin Spice Muffins

These keto pumpkin spice muffins are the epitome of fall and holiday flavors, offering a perfect combination of warmth and spice with the smoothness of pumpkin. Made with almond flour and sweetened with erythritol, these muffins are low in carbs yet packed with flavor, making them a great keto-friendly option for your holiday breakfast or snack. The toaster oven ensures they bake quickly and evenly, allowing you to enjoy the taste of pumpkin spice in no time.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup canned pumpkin puree
• 1/4 cup melted butter or coconut oil
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your toaster oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large bowl, mix together the almond flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a separate bowl, whisk the eggs, pumpkin puree, melted butter, erythritol, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, mixing until well incorporated.
5. Fold in the nuts if desired.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before transferring them to a wire rack.

These keto pumpkin spice muffins are a delightful holiday treat, bringing the flavors of fall right to your table. Moist, flavorful, and perfectly spiced, they’re great for breakfast, snacks, or even as a low-carb dessert. Baking them in the toaster oven ensures that they stay soft and evenly cooked. Whether you’re hosting a holiday brunch or enjoying a quiet morning, these keto muffins will add a festive touch to your holiday season.

Keto Toaster Oven Cheddar Bacon Biscuits

These keto cheddar bacon biscuits are savory and satisfying, with a perfect balance of cheese, crispy bacon, and fluffy biscuit texture. They’re a great option for a keto-friendly side dish or holiday breakfast. Made with almond flour and coconut flour, they’re low-carb and packed with flavor. The toaster oven provides quick and even baking, making these biscuits a go-to recipe for any holiday gathering or breakfast.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tbsp baking powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1/2 cup shredded cheddar cheese
• 1/4 cup cooked bacon, crumbled
• 1 tbsp chopped fresh chives (optional)

Instructions:

1. Preheat your toaster oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, onion powder, salt, and black pepper.
3. In a separate bowl, whisk the eggs, almond milk, and melted butter until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the shredded cheddar cheese, crumbled bacon, and chives.
6. Scoop the dough into 8–10 even portions and shape into biscuits on the prepared baking sheet.
7. Bake for 12–15 minutes, or until the biscuits are golden brown and firm to the touch.
8. Let the biscuits cool slightly before serving.

These keto cheddar bacon biscuits are the perfect savory addition to any holiday meal. Their fluffy, cheesy interior combined with the crispy bacon makes them a delightful side dish for breakfast or dinner. With the help of your toaster oven, you can bake them quickly and easily without heating up the whole house. They’re a great way to keep your holiday meals low-carb and full of flavor, and they’ll surely be a hit with your guests.

Keto Toaster Oven Sugar-Free Gingerbread Cookies

These keto gingerbread cookies are a holiday classic reimagined in a low-carb form. Infused with warm spices like ginger, cinnamon, and cloves, these cookies bring the festive flavors of the season without the sugar. Sweetened with erythritol and baked in a toaster oven, these cookies are soft, chewy, and perfect for sharing during the holidays. They’re an excellent treat for anyone on a keto diet, providing the satisfaction of a holiday cookie without the guilt.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 tsp baking soda
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 1/4 cup erythritol (or preferred sweetener)
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp molasses (optional for extra flavor)
• 1/4 cup powdered erythritol (for rolling)

Instructions:

1. Preheat your toaster oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In a separate bowl, cream together the softened butter and erythritol until smooth and fluffy.
4. Beat in the egg, vanilla extract, and molasses (if using) until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Roll the dough into 1-inch balls and roll them in powdered erythritol.
7. Place the dough balls on the prepared baking sheet and gently press them down to flatten slightly.
8. Bake for 8–10 minutes, or until the cookies are golden brown around the edges.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These keto sugar-free gingerbread cookies are a perfect low-carb treat for the holiday season. They’re rich with the classic flavors of ginger, cinnamon, and cloves, making them a great alternative to traditional gingerbread cookies. The toaster oven makes baking them quick and easy, allowing you to prepare a batch in no time. These cookies are a festive and flavorful way to celebrate the holidays while keeping your keto diet intact. They’ll be a favorite at your holiday parties, and they’re perfect for gifting too!

Keto Toaster Oven Chocolate Peppermint Brownies

These keto chocolate peppermint brownies are a decadent treat that combines rich chocolate with a refreshing hint of peppermint, perfect for the holiday season. Made with almond flour and sweetened with erythritol, they offer a low-carb alternative to traditional brownies without sacrificing flavor. The toaster oven ensures these brownies bake evenly, producing a fudgy and indulgent dessert that will be a hit at any holiday gathering.

Ingredients:

• 1/2 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup erythritol (or preferred sweetener)
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp peppermint extract
• 1/4 cup sugar-free chocolate chips (optional)
• 1/4 cup crushed sugar-free peppermint candies (optional)

Instructions:

1. Preheat your toaster oven to 350°F (175°C) and line a small baking pan with parchment paper or grease with butter.
2. In a large bowl, mix together the almond flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk the eggs, erythritol, almond milk, melted butter, and peppermint extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the sugar-free chocolate chips and crushed peppermint candies, if using.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the brownies to cool completely before cutting into squares.

These keto chocolate peppermint brownies are the perfect treat for anyone craving a rich and festive dessert. The combination of chocolate and peppermint brings a holiday twist to classic brownies, making them a perfect option for your holiday parties. With the help of your toaster oven, these brownies bake quickly and come out fudgy and delicious every time. They’re the ideal keto-friendly dessert for those looking to indulge without the guilt.

Keto Toaster Oven Cinnamon Roll Casserole

This keto cinnamon roll casserole is a deliciously warm and comforting holiday dish that combines all the flavors of cinnamon rolls in a low-carb form. It’s made with almond flour and sweetened with erythritol, making it a perfect keto-friendly option for breakfast or dessert. The toaster oven ensures it bakes quickly and evenly, resulting in a golden, fluffy casserole that’s sure to please a crowd during the holiday season.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tbsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1/2 cup cream cheese, softened
• 1/4 cup unsweetened almond milk (for cream cheese topping)
• 1 tbsp powdered erythritol (for cream cheese topping)

Instructions:

1. Preheat your toaster oven to 350°F (175°C) and grease a small casserole dish or baking pan.
2. In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, melted butter, almond milk, erythritol, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Pour the dough into the prepared casserole dish and spread evenly.
6. In a small bowl, combine the softened cream cheese, almond milk, and powdered erythritol, mixing until smooth.
7. Drop spoonfuls of the cream cheese mixture over the dough and swirl gently with a knife to create a cinnamon roll effect.
8. Bake for 25–30 minutes, or until golden brown and firm to the touch.
9. Let cool for 5 minutes before serving.

This keto cinnamon roll casserole is an easy and delicious alternative to traditional cinnamon rolls, making it a perfect dish for the holidays. With the buttery, cinnamon flavor and creamy topping, it offers all the indulgence of cinnamon rolls without the carbs. Baked in the toaster oven, it comes together quickly and makes for a comforting breakfast or dessert. Serve it with a cup of coffee or tea for a delightful holiday treat that’s both keto-friendly and festive.

Keto Toaster Oven Garlic Parmesan Zucchini Fries

These keto garlic Parmesan zucchini fries are a savory, low-carb snack that brings the crispy goodness of fries without the carbs. With zucchini as the base, these fries are coated in a flavorful blend of almond flour, Parmesan cheese, and garlic, making them a perfect keto-friendly side dish or appetizer for the holidays. Baked in the toaster oven, they turn out golden and crispy, offering a satisfying alternative to traditional fries.

Ingredients:

• 2 medium zucchinis, cut into fries
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten
• 1 tbsp olive oil (for drizzling)
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat your toaster oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the almond flour, Parmesan cheese, garlic powder, onion powder, salt, and black pepper.
3. Dip each zucchini fry into the beaten egg, then coat it with the almond flour mixture, pressing lightly to adhere.
4. Place the coated zucchini fries on the prepared baking sheet in a single layer.
5. Drizzle with olive oil and bake for 15–20 minutes, or until golden brown and crispy.
6. Garnish with fresh parsley before serving.

These keto garlic Parmesan zucchini fries are the perfect low-carb snack or appetizer for your holiday gatherings. The crispy exterior and savory flavor make them a satisfying alternative to traditional fries. Baking them in the toaster oven ensures they turn out perfectly crispy every time. These zucchini fries are a great addition to your holiday menu, whether you’re serving them as a side dish, a snack, or even as a finger food at your next party. Plus, they’re simple and quick to make, making them a great go-to recipe for the holidays.

Keto Toaster Oven Pumpkin Spice Muffins

These keto pumpkin spice muffins are a perfect autumn-inspired treat that’s low in carbs but high in flavor. Made with almond flour and sweetened with erythritol, they’re ideal for those on a keto diet but still craving the warm, spiced flavors of the season. The toaster oven helps them bake evenly, creating a soft and moist muffin with a delightful pumpkin spice aroma that’s sure to fill your kitchen with holiday cheer.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup erythritol (or preferred sweetener)
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your toaster oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a medium bowl, combine the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In another bowl, whisk together the eggs, pumpkin puree, erythritol, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

These keto pumpkin spice muffins are the ideal breakfast or snack for the holiday season. The rich flavors of cinnamon, nutmeg, and pumpkin are the perfect comfort for cozy winter mornings, and they’re completely keto-friendly. Baked in the toaster oven, these muffins come out perfectly tender with a warm, inviting aroma. They’re easy to make, gluten-free, and low-carb, so you can enjoy the taste of fall without any guilt.

Keto Toaster Oven Bacon-Wrapped Brussels Sprouts

Keto bacon-wrapped Brussels sprouts are a savory, low-carb holiday appetizer or side dish that combines the crispy, salty flavor of bacon with the earthy, slightly bitter taste of Brussels sprouts. The bacon provides a satisfying crunch, while the Brussels sprouts cook up tender and caramelized. Baked in the toaster oven, this dish is quick and easy, making it a perfect addition to your holiday menu.

Ingredients:

• 16–20 Brussels sprouts, trimmed and halved
• 8 slices of bacon, cut in half
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. Preheat your toaster oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, toss the Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper.
3. Wrap each Brussels sprout half with a slice of bacon and secure with a toothpick.
4. Place the bacon-wrapped Brussels sprouts on the prepared baking sheet in a single layer.
5. Bake for 20–25 minutes, or until the bacon is crispy and the Brussels sprouts are tender.
6. Garnish with fresh parsley before serving.

Keto bacon-wrapped Brussels sprouts are a savory, low-carb dish that’s perfect for holiday parties or as a side for your festive meals. The crispy bacon adds an irresistible crunch while the Brussels sprouts remain tender and flavorful. Baking them in the toaster oven ensures they cook evenly and quickly. These little bites of holiday goodness are easy to prepare and packed with flavor, making them a must-have on your keto holiday menu.

Keto Toaster Oven Cheddar and Jalapeño Biscuits

These keto cheddar and jalapeño biscuits are the perfect combination of cheesy, spicy, and buttery, making them an excellent savory snack or side dish for your holiday spread. Made with almond flour and coconut flour, they’re low-carb but still offer that fluffy, biscuit texture you crave. The toaster oven ensures they bake quickly, producing golden, slightly crispy biscuits with a soft, cheesy center and a kick of heat from the jalapeños.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh jalapeños (seeds removed for less heat)
• 2 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat your toaster oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, salt, and garlic powder.
3. Stir in the shredded cheddar cheese and chopped jalapeños.
4. In a separate bowl, whisk the eggs, melted butter, and almond milk.
5. Add the wet ingredients to the dry ingredients and stir until the dough comes together.
6. Scoop spoonfuls of dough onto the prepared baking sheet, forming 8-10 biscuit-sized mounds.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
8. Let the biscuits cool slightly before serving.

These keto cheddar and jalapeño biscuits are a deliciously spicy, cheesy addition to your holiday meals. The heat from the jalapeños adds a fun kick, while the cheddar cheese makes each bite rich and flavorful. These biscuits are easy to make in the toaster oven and are sure to be a crowd-pleaser at any holiday gathering. Whether you’re serving them as a side or enjoying them as a snack, these low-carb biscuits will add a savory touch to your festive menu.

Note: More recipes are coming soon!