30+ Delicious Holiday Paleo Betty Crocker Recipes for a Festive Season

The holiday season is synonymous with indulgence, warmth, and cherished traditions.

Whether you’re gathering around the table with loved ones or savoring a quiet moment by the fireplace, holiday meals and treats have a way of making the season feel special.

For those who follow a paleo lifestyle, the challenge can often be finding recipes that capture the essence of classic holiday fare without compromising on health goals or dietary preferences.

Enter the world of paleo holiday recipes inspired by the timeless classics of Betty Crocker.

From sweet treats to hearty mains, the following collection of 30+ recipes will help you create memorable holiday dishes that are both nourishing and delicious.

Each recipe has been adapted to ensure they meet paleo standards—free from gluten, refined sugars, dairy, and processed ingredients—but full of festive flavor and comforting textures.

Whether you’re looking for a cozy breakfast to start Christmas morning, a standout side dish for the holiday feast, or a show-stopping dessert that will delight all ages, there’s something here for everyone.

Let’s dive into these 30+ holiday recipes that bring the festive spirit straight to your paleo table!

30+ Delicious Holiday Paleo Betty Crocker Recipes for a Festive Season

The holiday season should be a time to celebrate, share, and enjoy delicious food that brings people together.

With these 30+ holiday paleo recipes inspired by the classic Betty Crocker collection, you can indulge in holiday flavors without straying from your dietary goals.

Each recipe is crafted to blend the traditional tastes of the season with wholesome, nourishing ingredients, making sure that every bite is satisfying and guilt-free.

Whether you’re trying your hand at paleo gingerbread cookies, rich peppermint bark, or a savory sweet potato casserole, these recipes are sure to make your holiday celebrations both memorable and enjoyable.

Embrace the season with flavors that not only taste incredible but also support your health and wellness goals.

This holiday, make your table shine with these tried-and-true paleo recipes that will be loved by everyone, no matter their dietary preferences.

Holiday Paleo Pumpkin Pie

This paleo pumpkin pie is a holiday classic reimagined with wholesome ingredients to keep it gluten-free, dairy-free, and refined sugar-free while still delivering that warm, spiced flavor we love. It’s perfect for a Thanksgiving or Christmas dessert that everyone can enjoy, regardless of dietary restrictions.

Ingredients

• For the crust:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 2 tablespoons honey or maple syrup
  • 1/4 teaspoon sea salt
  • 1 large egg
• For the filling:
  • 1 can (15 oz) pure pumpkin puree
  • 3/4 cup full-fat coconut milk
  • 3 large eggs
  • 1/2 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon sea salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan with coconut oil and set aside.
2. Prepare the crust: In a mixing bowl, combine almond flour, coconut flour, and sea salt. Add melted coconut oil, honey (or maple syrup), and egg. Mix until the dough holds together. Press the dough evenly into the prepared pie pan and up the sides. Prick the bottom with a fork to prevent bubbling.
3. Pre-bake the crust: Place the crust in the preheated oven for 8-10 minutes until slightly golden. Remove and let cool.
4. Make the filling: In a medium bowl, whisk together pumpkin puree, coconut milk, eggs, maple syrup, cinnamon, nutmeg, ginger, cloves, and sea salt until fully combined.
5. Assemble the pie: Pour the pumpkin filling into the pre-baked crust. Smooth the top with a spatula.
6. Bake: Place the pie back into the oven and bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
7. Cool: Let the pie cool completely before slicing. Serve with a dollop of coconut cream or a sprinkle of cinnamon for an extra festive touch.

This holiday paleo pumpkin pie brings together the rich flavors of fall with a perfectly spiced, creamy filling and a buttery, gluten-free crust. It’s a guaranteed crowd-pleaser that doesn’t compromise on taste or texture. Whether you’re serving it at a holiday gathering or enjoying it as a post-dinner treat, this pie is sure to become a staple in your holiday baking repertoire.

Paleo Gingerbread Cookies

These paleo gingerbread cookies are perfect for holiday baking and make the season feel extra special. With their warm spices, delightful chewiness, and a hint of sweetness, they will be a hit with both adults and kids. Plus, they’re made with wholesome ingredients and are gluten-free, dairy-free, and refined sugar-free.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup coconut oil, softened
• 1/4 cup maple syrup or honey
• 1 large egg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• Pinch of sea salt

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix the dough: In a large bowl, combine almond flour, coconut flour, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves. In a separate bowl, whisk together the coconut oil, maple syrup (or honey), and egg. Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
3. Roll out the dough: Place the dough between two sheets of parchment paper and roll it out to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes.
4. Bake: Transfer the cookies to the prepared baking sheet and bake for 8-10 minutes, or until the edges are golden and the centers are set.
5. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These paleo gingerbread cookies are perfect for holiday gatherings, cookie exchanges, or just a cozy treat with a cup of warm tea. They’re full of festive spices and have just the right amount of sweetness, making them a guilt-free indulgence. Decorate them with dairy-free icing if you like, and share them with friends and family for a holiday treat that’s both tasty and wholesome.

Paleo Peppermint Chocolate Bark

This paleo peppermint chocolate bark is an easy and elegant holiday treat that pairs the rich taste of dark chocolate with the refreshing zing of peppermint. It’s a simple, no-bake recipe that’s perfect for gifting or adding a festive touch to your holiday table.

Ingredients

• 2 cups dairy-free dark chocolate chips
• 1/4 cup coconut oil
• 1/4 cup crushed peppermint candies (or peppermint extract, to taste)
• 1/2 teaspoon vanilla extract (optional)

Instructions

1. Line a baking sheet with parchment paper.
2. Melt the chocolate: In a heatproof bowl over a pot of simmering water (double boiler), combine the dark chocolate chips and coconut oil. Stir until melted and smooth. Alternatively, use a microwave in 30-second intervals, stirring in between until melted.
3. Spread the chocolate: Pour the melted chocolate onto the parchment-lined baking sheet and use a spatula to spread it evenly, about 1/4 inch thick.
4. Add toppings: Sprinkle the crushed peppermint candies (or a few drops of peppermint extract) evenly over the melted chocolate. Drizzle with a touch of vanilla extract if desired.
5. Chill: Place the baking sheet in the refrigerator for at least 1 hour or until the chocolate is set.
6. Break into pieces: Once hardened, break the bark into pieces and store in an airtight container in the refrigerator until ready to serve.

This paleo peppermint chocolate bark is a delightful holiday treat that satisfies your sweet tooth while keeping things healthy. It’s simple to make, visually appealing, and has just the right balance of rich chocolate and festive peppermint flavor. Whether you’re adding it to holiday gift baskets or serving it as an after-dinner snack, it’s sure to be a favorite that everyone will appreciate.

Paleo Cranberry Orange Bread

This paleo cranberry orange bread is a delightful holiday treat that balances the tartness of cranberries with the citrusy brightness of orange. Perfect for breakfast, an afternoon snack, or a festive dessert, it’s gluten-free, dairy-free, and naturally sweetened with honey for a healthy twist on a holiday classic.

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 4 large eggs
• 1/2 cup unsweetened almond milk
• Zest of 1 orange
• 1/2 cup fresh or frozen cranberries, chopped
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with coconut oil.
2. Mix the dry ingredients: In a large bowl, combine almond flour, coconut flour, baking powder, and sea salt.
3. Combine wet ingredients: In a separate bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, almond milk, orange zest, and vanilla extract.
4. Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, mixing until fully combined. Fold in the chopped cranberries.
5. Pour into the pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake: Place in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This paleo cranberry orange bread is perfect for sharing during the holidays, offering a sweet and tangy flavor that pairs well with a hot drink. It’s a moist, flavorful loaf that brings the essence of winter and holiday cheer into every bite. Enjoy it as a breakfast treat, an afternoon snack, or a thoughtful gift wrapped in festive paper.

Paleo Pecan Pie Bars

These paleo pecan pie bars capture the essence of a classic pecan pie with a crumbly, grain-free base and a sweet, nutty filling that’s rich and satisfying. They’re perfect for holiday gatherings, easy to transport, and ideal for those following a paleo lifestyle.

Ingredients

• For the crust:
  • 2 cups almond flour
  • 1/4 cup coconut oil, melted
  • 2 tablespoons honey or maple syrup
  • 1/4 teaspoon sea salt
• For the filling:
  • 1/2 cup coconut sugar or light brown sugar
  • 1/4 cup honey or maple syrup
  • 3 large eggs
  • 1/4 cup coconut oil, melted
  • 1 1/2 cups chopped pecans
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or grease with coconut oil.
2. Make the crust: In a mixing bowl, combine almond flour, melted coconut oil, honey (or maple syrup), and sea salt. Mix until crumbly, then press the mixture evenly into the bottom of the prepared baking dish.
3. Pre-bake the crust: Place in the preheated oven for 10 minutes. Remove from oven and set aside.
4. Prepare the filling: In a separate bowl, whisk together coconut sugar, honey (or maple syrup), eggs, melted coconut oil, vanilla extract, and cinnamon. Stir in the chopped pecans.
5. Assemble and bake: Pour the pecan mixture over the pre-baked crust and spread evenly. Return to the oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.
6. Cool and cut: Allow to cool in the baking dish for at least 1 hour before lifting the parchment paper and cutting into bars.

These paleo pecan pie bars bring all the comforting flavors of traditional pecan pie without any of the grains or refined sugars. With their rich, caramelized filling and nutty crunch, they’re sure to be a favorite at any holiday celebration. Serve them with a warm cup of spiced tea or coffee for the perfect holiday treat.

Paleo Dark Chocolate Truffles

These paleo dark chocolate truffles are a luxurious and healthy holiday treat, made without dairy or refined sugars. They’re rich, velvety, and perfect for satisfying a sweet tooth, making them an ideal addition to holiday gift baskets or an after-dinner indulgence.

Ingredients

• 1 cup dairy-free dark chocolate chips
• 1/4 cup full-fat coconut milk
• 1/4 teaspoon vanilla extract
• 1 tablespoon honey or maple syrup
• 1/4 cup unsweetened cocoa powder (for rolling)
• Optional toppings: shredded coconut, chopped nuts, or cacao nibs

Instructions

1. Melt the chocolate: In a heatproof bowl over a pot of simmering water (double boiler), melt the dark chocolate chips and coconut milk, stirring continuously until smooth and glossy. Remove from heat and stir in the vanilla extract and honey (or maple syrup).
2. Chill the mixture: Pour the melted chocolate mixture into a shallow dish and let cool in the refrigerator for at least 2 hours or until firm.
3. Form the truffles: Using a small scoop or your hands, shape the chilled chocolate mixture into small balls. Roll each truffle in cocoa powder, shredded coconut, chopped nuts, or cacao nibs, depending on your preference.
4. Store: Place the truffles in an airtight container and keep them refrigerated until ready to serve.

These paleo dark chocolate truffles are a simple, decadent way to celebrate the holidays. They are perfect for sharing with loved ones, gifting, or enjoying on your own. With their rich, chocolatey flavor and customizable toppings, they’re sure to be a hit at any holiday gathering.

Paleo Peppermint Chocolate Bark

This paleo peppermint chocolate bark is a festive, easy-to-make treat that’s perfect for the holiday season. It combines the rich taste of dairy-free dark chocolate with a refreshing minty flavor, topped with crushed peppermint candies for a crunchy, sweet finish.

Ingredients

• 1 cup dairy-free dark chocolate chips
• 1/2 cup coconut oil, melted
• 1/2 teaspoon peppermint extract
• 1/4 cup crushed peppermint candies or paleo-friendly candy cane pieces
• 2 tablespoons unsweetened shredded coconut (optional)

Instructions

1. Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone baking mat.
2. Melt the chocolate: Place the dark chocolate chips and melted coconut oil in a heatproof bowl over a double boiler or microwave in 20-second intervals, stirring until smooth and fully melted. Stir in the peppermint extract.
3. Spread the mixture: Pour the melted chocolate onto the prepared baking sheet and spread it evenly with a spatula to about 1/4 inch thickness.
4. Add toppings: Sprinkle the crushed peppermint candies and shredded coconut evenly over the chocolate while it is still warm.
5. Chill: Place the baking sheet in the refrigerator and let the bark chill for 1-2 hours or until firm.
6. Break and serve: Once set, break the chocolate into pieces and store in an airtight container in the refrigerator.

This paleo peppermint chocolate bark is a deliciously refreshing holiday treat that’s as delightful to look at as it is to eat. The combination of rich chocolate and cool peppermint is perfect for holiday celebrations and makes an impressive gift when packaged in decorative tins or bags. Enjoy it with a cup of warm tea for a cozy holiday moment.

Paleo Sweet Potato Casserole

This paleo sweet potato casserole is a comforting side dish that brings warmth and festive flavors to any holiday table. It’s a healthy alternative to traditional sweet potato casseroles and is topped with a crunchy pecan and coconut streusel for added texture and flavor.

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup coconut milk
• 2 tablespoons honey or maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• For the topping:
  • 1/2 cup chopped pecans
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons coconut flour
  • 2 tablespoons melted coconut oil
  • 1 tablespoon honey or maple syrup

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
2. Cook the sweet potatoes: Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes or until fork-tender. Drain and return to the pot.
3. Mash the sweet potatoes: Add the coconut milk, honey (or maple syrup), cinnamon, vanilla extract, and sea salt to the sweet potatoes. Mash until smooth and combined.
4. Transfer to the baking dish: Spread the sweet potato mixture evenly into the prepared baking dish.
5. Make the topping: In a bowl, combine the chopped pecans, shredded coconut, coconut flour, melted coconut oil, and honey (or maple syrup). Mix until crumbly.
6. Add the topping: Sprinkle the pecan and coconut mixture over the sweet potato layer.
7. Bake: Place in the oven and bake for 20-25 minutes or until the topping is golden and the casserole is heated through.
8. Cool: Let cool for a few minutes before serving.

This paleo sweet potato casserole is a showstopper that brings rich, warm flavors to your holiday feast. The creamy, slightly sweet base pairs perfectly with the crunchy, caramelized topping, creating a side dish that’s both nutritious and irresistible. It’s perfect for family gatherings or as a side for your holiday main course.

Paleo Gingerbread Cookies

These paleo gingerbread cookies are soft and spiced with a mix of ginger, cinnamon, and cloves, making them a perfect holiday treat for those following a paleo lifestyle. They’re easy to make, cut into festive shapes, and are perfect for holiday decorating and sharing.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• Optional: almond butter for icing or chopped nuts for decoration

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine dry ingredients: In a bowl, mix almond flour, coconut flour, baking soda, ground ginger, cinnamon, cloves, and sea salt.
3. Mix wet ingredients: In another bowl, whisk together the melted coconut oil, honey (or maple syrup), and egg.
4. Combine: Add the wet mixture to the dry ingredients and mix until a dough forms.
5. Roll out the dough: Place the dough between two sheets of parchment paper and roll it out to about 1/4 inch thickness. Cut out shapes using holiday-themed cookie cutters.
6. Bake: Place the cut-out cookies on the prepared baking sheet and bake for 10-12 minutes or until the edges are golden brown.
7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate with almond butter icing or sprinkle with chopped nuts if desired.

These paleo gingerbread cookies are a warm, spiced treat that perfectly embodies the flavors of the holiday season. They’re fun to make with family and friends and are a delightful addition to holiday cookie trays or gift boxes. Enjoy them with a cup of warm spiced cider or hot cocoa for an extra festive touch.

Paleo Cranberry Orange Muffins

These paleo cranberry orange muffins are a perfect holiday breakfast or snack that will brighten up your morning. With the tartness of fresh cranberries balanced by the zest and sweetness of orange, they’re festive, light, and full of flavor.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened coconut milk
• 3 large eggs
• 1/4 cup melted coconut oil
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• Zest of 1 large orange
• 1 cup fresh or frozen cranberries, roughly chopped

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
2. Combine dry ingredients: In a bowl, mix almond flour, coconut flour, baking powder, baking soda, and sea salt.
3. Mix wet ingredients: In a separate bowl, whisk together the eggs, honey (or maple syrup), coconut milk, melted coconut oil, and orange zest.
4. Combine wet and dry: Add the wet mixture to the dry ingredients and mix until combined. Gently fold in the cranberries.
5. Scoop and bake: Divide the batter evenly among the muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
6. Cool: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These paleo cranberry orange muffins are a delightful holiday treat with a perfect balance of sweet and tart flavors. Their vibrant orange zest and juicy cranberries make them a festive addition to your holiday breakfast spread. Serve warm with a light drizzle of honey or a smear of almond butter for an extra treat.

Paleo Pecan Pie Bars

These paleo pecan pie bars are a twist on the classic pecan pie but made without refined sugars or grains. The rich, gooey filling is balanced by a buttery almond flour crust, creating a dessert that’s as satisfying as it is healthy.

Ingredients

• For the crust:
  • 2 cups almond flour
  • 1/4 cup coconut oil, melted
  • 2 tablespoons honey or maple syrup
  • 1/4 teaspoon sea salt
• For the filling:
  • 1 cup chopped pecans
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. Make the crust: In a bowl, mix the almond flour, melted coconut oil, honey (or maple syrup), and sea salt until it forms a dough. Press the dough evenly into the bottom of the prepared pan.
3. Pre-bake the crust: Place the crust in the preheated oven and bake for 10 minutes. Remove from the oven and set aside.
4. Prepare the filling: In a bowl, whisk together the honey (or maple syrup), melted coconut oil, eggs, vanilla extract, and sea salt until well combined. Stir in the chopped pecans.
5. Assemble and bake: Pour the pecan filling over the pre-baked crust and spread evenly. Bake for an additional 20-25 minutes or until the filling is set and lightly golden on top.
6. Cool and serve: Allow the bars to cool completely in the pan before lifting out using the parchment paper. Cut into squares and serve.

These paleo pecan pie bars are a showstopping dessert with a perfect mix of sweet and nutty flavors. The crumbly almond flour crust and gooey, caramel-like filling make them irresistible. Perfect for holiday gatherings, these bars will be a hit with both paleo and non-paleo eaters.

Paleo Apple Cinnamon Crisp

This paleo apple cinnamon crisp is a warm, comforting dessert that’s perfect for cozy holiday evenings. The sweet, spiced apples are topped with a crunchy, nutty almond and coconut mixture that adds texture and flavor.

Ingredients

• For the filling:
  • 4 large apples, peeled, cored, and sliced
  • 1/4 cup honey or maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coconut flour
• For the topping:
  • 1/2 cup almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chopped pecans
  • 1/4 cup coconut oil, melted
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or similar-sized dish.
2. Prepare the filling: In a bowl, mix the sliced apples with honey (or maple syrup), ground cinnamon, vanilla extract, and coconut flour. Pour the mixture into the prepared baking dish and spread evenly.
3. Make the topping: In a separate bowl, mix the almond flour, shredded coconut, chopped pecans, melted coconut oil, honey (or maple syrup), and cinnamon until it forms a crumbly mixture.
4. Assemble and bake: Sprinkle the topping evenly over the apple mixture. Bake for 30-35 minutes or until the apples are tender and the topping is golden brown.
5. Cool and serve: Let the crisp cool for 5-10 minutes before serving. Enjoy warm, topped with a scoop of dairy-free vanilla ice cream or a dollop of coconut cream.

This paleo apple cinnamon crisp is the perfect way to end a holiday meal, offering a sweet, comforting taste of fall with every bite. The tender, spiced apples combined with the crunchy, coconut and nut topping create a delightful contrast that’s perfect for celebrating the season.

Paleo Gingerbread Cookies

These paleo gingerbread cookies are a must-have for holiday baking. With warm spices like ginger, cinnamon, and nutmeg, they’re both aromatic and perfectly festive. Made without gluten, refined sugar, or dairy, they’re a wholesome treat that everyone can enjoy.

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, baking soda, ginger, cinnamon, nutmeg, cloves, and sea salt.
3. Combine wet ingredients: In a separate bowl, whisk together melted coconut oil, honey (or maple syrup), egg, and vanilla extract.
4. Form the dough: Add the wet mixture to the dry ingredients and mix until a dough forms. If the dough is too sticky, chill it in the refrigerator for 10-15 minutes.
5. Shape and bake: Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness. Cut out shapes using cookie cutters and place them on the prepared baking sheet. Bake for 10-12 minutes or until the edges are lightly golden.
6. Cool and decorate: Let the cookies cool on a wire rack before decorating or serving.

These paleo gingerbread cookies are rich with holiday spice and perfect for decorating with a simple icing or enjoying as they are. Their slightly chewy texture and aromatic flavors make them a favorite among both kids and adults during the holiday season.

Paleo Peppermint Bark

This paleo peppermint bark is a festive treat that’s easy to make and incredibly satisfying. With layers of dairy-free chocolate and crushed peppermint, it’s a holiday classic with a healthier twist.

Ingredients

• 1 cup dairy-free dark chocolate chips
• 1/2 cup dairy-free white chocolate chips (or coconut butter)
• 1/4 teaspoon peppermint extract
• 1/4 cup crushed peppermint candies (use paleo-friendly or make your own)

Instructions

1. Prepare the baking sheet: Line a baking sheet with parchment paper.
2. Melt the dark chocolate: Place the dark chocolate chips in a heatproof bowl and melt over a double boiler or in the microwave in 30-second intervals, stirring in between until smooth. Pour the melted dark chocolate onto the lined baking sheet and spread evenly.
3. Set the first layer: Place the baking sheet in the refrigerator for about 10 minutes to set the dark chocolate.
4. Prepare the white chocolate: Melt the white chocolate chips or coconut butter in a separate bowl and mix in the peppermint extract.
5. Assemble the bark: Pour the melted white chocolate over the set dark chocolate layer and spread evenly. Sprinkle the crushed peppermint candies on top.
6. Chill and break: Refrigerate for at least 30 minutes or until fully set. Once set, break into pieces and serve.

This paleo peppermint bark is a delightful combination of rich dark chocolate, sweet white chocolate, and refreshing peppermint. It’s perfect for holiday gift-giving or simply enjoying on a cozy evening by the fire.

Paleo Sweet Potato Casserole

This paleo sweet potato casserole is a hearty, sweet, and savory dish that’s perfect for holiday feasts. It’s topped with a pecan and coconut streusel that adds a delightful crunch to the naturally sweet, creamy sweet potato base.

Ingredients

• For the sweet potato base:
  • 3 large sweet potatoes, peeled and cubed
  • 1/4 cup coconut milk
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
• For the topping:
  • 1/2 cup chopped pecans
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon ground cinnamon

Instructions

1. Cook the sweet potatoes: Bring a pot of water to a boil and add the sweet potatoes. Cook for about 15-20 minutes or until tender. Drain and transfer to a large mixing bowl.
2. Mash and mix: Mash the sweet potatoes until smooth. Add coconut milk, honey (or maple syrup), vanilla extract, ground cinnamon, and sea salt. Mix until fully combined and smooth.
3. Prepare the topping: In a small bowl, combine chopped pecans, shredded coconut, melted coconut oil, honey (or maple syrup), and ground cinnamon.
4. Assemble and bake: Transfer the sweet potato mixture into a greased 9×13-inch baking dish. Sprinkle the topping evenly over the sweet potatoes. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the topping is golden and the casserole is heated through.
5. Serve: Let the casserole cool for 5 minutes before serving.

This paleo sweet potato casserole is the perfect balance of sweet and nutty flavors with a crunchy topping that pairs perfectly with the creamy, spiced sweet potato base. It’s a must-have side dish for holiday dinners and is sure to be a crowd-pleaser.

Note: More recipes​ are coming soon!