15 Low-Carb Christmas Keto Recipes That Still Feel Festive

You can make a festive, low-carb Christmas menu that still feels special without extra fuss. Start with simple mains like herb-crusted roast beef or lemon-rosemary chicken, add creamy cauliflower mash and a cheesy green-bean casserole, then finish with sugar-free eggnog or chocolate avocado mousse. Each recipe keeps carbs low, flavors high, and prep manageable, so you’ll save time and keep the meal satisfying—here’s how to pull it all together.

Herb-Crusted Roast Beef With Garlic Butter

Herb-Crusted Roast Beef With Garlic Butter — a juicy, keto-friendly centerpiece with a crunchy herb crust and rich garlic butter.

Ingredients:

• 3–4 lb beef top sirloin roast (or eye of round)
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp coarse salt (adjust to taste)
• 1 tsp freshly ground black pepper
• 2 tbsp almond flour (optional, for extra crust texture)
• 4 tbsp unsalted butter, softened
• 1 tbsp lemon juice
• Zest of 1 lemon
• Optional: 1 tsp Worcestershire sauce (low-carb)

How to Make:

1. Preheat oven to 425°F (220°C). Pat the roast dry with paper towels.
2. Mix olive oil, Dijon mustard, minced garlic, rosemary, thyme, parsley, salt, pepper, and almond flour (if using) in a bowl to form a paste.
3. Rub the herb paste all over the roast, pressing so it adheres evenly.
4. Place the roast on a rack in a roasting pan and roast at 425°F for 15 minutes to develop a crust.
5. Reduce oven temperature to 350°F (175°C) and continue roasting until internal temperature reaches 125–130°F (52–54°C) for medium-rare (about 15–20 minutes per pound), or cook to your desired doneness.
6. While the roast cooks, combine softened butter, lemon juice, lemon zest, and optional Worcestershire sauce in a small bowl; stir until smooth to make the garlic butter base.
7. Once roast reaches target temperature, remove from oven and tent loosely with foil; let rest 15–20 minutes so juices redistribute.
8. Slice the roast thinly against the grain and serve with dollops of the garlic lemon butter on top so it melts into the meat.

Enjoy a festive, flavorful roast that’s perfectly keto and sure to steal the holiday spotlight!

Bacon-Wrapped Pork Tenderloin With Dijon Glaze

A savory, festive pork main that’s crispy, juicy, and wrapped in bacon with a tangy Dijon finish.

Ingredients:

• 1 (1 to 1.5 lb) pork tenderloin
• 6–8 slices bacon (enough to wrap the tenderloin)
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard (optional for texture)
• 1 tbsp olive oil
• 1 tsp minced garlic (or 1 small clove, minced)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp smoked paprika (or regular paprika)
• Salt and black pepper, to taste
• Toothpicks or kitchen twine to secure bacon
• Optional: 1 tsp lemon zest or a splash of apple cider vinegar for brightness

How to Make:

1. Preheat your oven to 400°F (200°C).
2. Pat the pork tenderloin dry and season all over with salt, pepper, paprika, and thyme.
3. In a small bowl, mix Dijon mustard, whole-grain mustard (if using), olive oil, minced garlic, and lemon zest or apple cider vinegar if using.
4. Brush the mustard mixture evenly over the tenderloin.
5. Wrap the bacon slices around the tenderloin, overlapping slightly, and secure with toothpicks or kitchen twine.
6. Heat a skillet over medium-high heat and sear the bacon-wrapped tenderloin on all sides for 2–3 minutes to crisp the bacon.
7. Transfer the seared tenderloin to a baking dish or oven-safe skillet and roast in the preheated oven for about 18–25 minutes, or until the internal temperature reaches 145°F (63°C).
8. Remove from oven and tent with foil; let rest for 5–10 minutes before slicing to keep it juicy.
9. Slice into medallions and serve with any pan juices spooned over the top.

Enjoy your bacon-wrapped pork tenderloin — a holiday hit that’s crispy on the outside, tender inside, and full of flavor!

Lemon-Rosemary Roasted Chicken Thighs

Bright, zesty Lemon-Rosemary Roasted Chicken Thighs — crispy-skinned, herb-scented comfort that’s perfectly low-carb.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2–2.5 lb / 900–1100 g)
• 2 tablespoons olive oil
• Zest of 1 lemon
• Juice of 1 lemon (about 2 tablespoons)
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 teaspoon Dijon mustard (optional, for extra tang)
• 1 teaspoon sea salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional, for a hint of heat)
• 1/4 cup chicken broth or dry white wine (for pan juices)
• Lemon slices and extra rosemary sprigs for garnish (optional)

How to Make:

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken thighs dry with paper towels — dry skin crisps best.
3. In a small bowl, mix olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, Dijon (if using), salt, pepper, and red pepper flakes.
4. Rub the mixture all over the chicken thighs, getting some under the skin where you can.
5. Arrange the thighs skin-side up in a single layer in a roasting pan or ovenproof skillet.
6. Pour the chicken broth or wine into the pan (not over the skin) to keep pan juices flavorful.
7. Roast for 25–30 minutes, until the skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
8. For extra crispness, broil on high for 1–2 minutes, watching closely so the skin doesn’t burn.
9. Remove from oven and let rest 5 minutes; spoon pan juices over the thighs and garnish with lemon slices and rosemary sprigs.

Serve hot and enjoy the bright, savory flavors — perfect for a cozy low-carb holiday feast!

Creamy Garlic Mashed Cauliflower

A velvety, buttery garlic mashed cauliflower that tastes indulgent but keeps your holiday low-carb and festive.

Ingredients:

• 1 large head cauliflower (about 2 pounds), cut into florets
• 3 cloves garlic, peeled and smashed
• 3 tablespoons unsalted butter
• 3 tablespoons cream cheese, softened
• 1/4 cup heavy cream (or more to reach desired creaminess)
• 1/4 cup grated Parmesan cheese (optional for extra richness)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives or parsley, for garnish

How to Make:

1. Bring a large pot of salted water to a gentle boil.
2. Add the cauliflower florets and smashed garlic to the pot; cook until very tender, about 8–10 minutes.
3. Drain the cauliflower and garlic well, letting them sit in the colander for a minute to steam off excess moisture.
4. Return the cauliflower and garlic to the warm pot or place in a food processor.
5. Add the butter, cream cheese, and half the heavy cream; mash with a potato masher or pulse in the food processor until smooth.
6. Stir in the remaining heavy cream a little at a time until you reach your preferred creamy consistency.
7. Mix in the Parmesan if using, then season generously with salt and freshly ground black pepper; taste and adjust.
8. Spoon into a serving bowl and sprinkle with chopped chives or parsley for color and freshness.
9. Serve hot alongside your favorite roasted meats or holiday mains.

Enjoy this rich, garlicky mash that feels like comfort food without the carbs — perfect for your keto Christmas spread!

Cheesy Green Bean Casserole With Almond Flour Topping

A cozy, creamy holiday classic made low-carb with a crunchy almond flour topping.

Ingredients:

• 1 lb (450 g) fresh green beans, trimmed and cut in half
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225 g) mushrooms, sliced
• 1 cup heavy cream
• 4 oz (115 g) cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1 tsp Dijon mustard
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg (optional)
• 1 cup almond flour
• 2 tbsp grated Parmesan cheese
• 2 tbsp melted butter
• 1/2 tsp dried thyme or rosemary (optional)
• Cooking spray or extra butter for greasing

How to Make:

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch (or similar) baking dish.
2. Blanch the green beans in boiling salted water for 3–4 minutes until bright green and slightly tender, then drain and set aside.
3. In a skillet, melt 2 tbsp butter over medium heat. Add the chopped onion and cook 3–4 minutes until softened.
4. Add the garlic and sliced mushrooms; cook 5–6 minutes until mushrooms release their liquid and it evaporates.
5. Reduce heat to low, stir in the cream cheese until smooth, then add the heavy cream, Dijon, salt, pepper, and nutmeg. Simmer gently 2–3 minutes until slightly thickened.
6. Stir in the shredded cheddar until melted and the sauce is creamy.
7. Toss the blanched green beans into the sauce until evenly coated, then transfer the mixture to the prepared baking dish.
8. In a small bowl, combine the almond flour, grated Parmesan, melted butter, and dried herb; mix until crumbly.
9. Sprinkle the almond flour topping evenly over the green bean mixture.
10. Bake 20–25 minutes until bubbly and the topping is golden. If you want extra color, broil 1–2 minutes—watch closely.
11. Let rest 5 minutes before serving.

Serve warm and enjoy a crunchy, cheesy holiday side without the carb guilt!

Roasted Brussels Sprouts With Pancetta and Pecans

Savory, crunchy Brussels sprouts tossed with salty pancetta and toasted pecans — holiday perfection on a plate.

Ingredients:

• 1½ pounds Brussels sprouts, trimmed and halved
• 6 ounces pancetta, diced
• 3/4 cup pecan halves, roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Optional: red pepper flakes, a squeeze of lemon, or grated Parmesan for serving

How to Make:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment.
2. Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper in a large bowl.
3. Spread the sprouts cut-side down on the prepared sheet in a single layer. Scatter diced pancetta around and between the sprouts.
4. Roast for 18–22 minutes, until sprouts are deep golden and pancetta is crisp, tossing once halfway through for even browning.
5. While roasting, toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and slightly darkened; set aside.
6. Whisk balsamic vinegar and Dijon mustard together with a pinch of salt and pepper to make a quick glaze.
7. Remove the baking sheet from the oven, sprinkle the toasted pecans over the sprouts and drizzle the balsamic-Dijon glaze. Toss gently to combine.
8. Taste and adjust seasoning; finish with red pepper flakes, a squeeze of lemon, or grated Parmesan if you like.
9. Transfer to a serving dish and serve warm.

Enjoy this festive, crunchy side that’s low-carb and big on flavor — a true crowd-pleaser at any holiday table!

Keto Cranberry Sauce With Orange Zest

Bright, tangy keto cranberry sauce with a sunny hint of orange — all the holiday flavor, minus the sugar.

Ingredients:

• 12 oz fresh or frozen cranberries
• 1/2 cup water
• 1/3 cup granulated erythritol (or preferred keto sweetener, adjust to taste)
• Zest of 1 medium orange (about 1 teaspoon)
• 1 tablespoon fresh orange juice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional: 1/4 teaspoon ground cinnamon or a small cinnamon stick for simmering

How to Make:

1. Rinse cranberries and pick out any stems or bruised berries.
2. In a medium saucepan, combine cranberries, water, and sweetener over medium heat.
3. Bring the mixture to a gentle boil, then reduce heat to a simmer.
4. Add orange zest and orange juice, and stir in the pinch of salt and cinnamon if using.
5. Simmer uncovered for 10–12 minutes, stirring occasionally, until most cranberries have burst and sauce has thickened.
6. Remove from heat and stir in vanilla extract.
7. Taste and adjust sweetness or orange zest as needed; cool to room temperature to thicken further.
8. Transfer to a serving bowl or jar and chill for at least 1 hour before serving for best texture.

Serve cold or at room temperature alongside your favorite holiday dishes — bright, zesty, and perfectly keto-friendly.

Parmesan and Herb Stuffed Mushrooms

A savory, low-carb bite: Parmesan and Herb Stuffed Mushrooms that melt in your mouth.

Ingredients:

• 20 large white or cremini mushrooms, stems removed and reserved
• 3 tablespoons butter
• 1/4 cup finely chopped mushroom stems
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1/2 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese, plus extra for sprinkling
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil (for brushing)
• Lemon zest (optional, for finishing)

How to Make:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp cloth and remove stems; set caps aside upside down on the baking sheet.
3. Chop the reserved mushroom stems finely.
4. Melt the butter in a skillet over medium heat, add the chopped stems and sauté 3–4 minutes until softened.
5. Add the shallot and garlic and cook 2 minutes until fragrant, then remove skillet from heat to cool slightly.
6. In a bowl, combine the sautéed mixture with cream cheese, grated Parmesan, parsley, thyme, salt, pepper, and red pepper flakes; mix until smooth and well blended.
7. Spoon or pipe the filling into each mushroom cap, mounding slightly, and sprinkle a little extra Parmesan on top of each.
8. Brush the mushroom caps lightly with olive oil to help browning.
9. Bake 12–15 minutes until filling is bubbly and tops are golden.
10. Remove from oven, sprinkle with a little lemon zest if using, and let cool a few minutes before serving.

Enjoy these cheesy, herb-kissed mushrooms warm — the perfect low-carb party starter!

Spiced Cauliflower and Chestnut Purée

A cozy, fragrant purée that turns humble cauliflower and chestnuts into a silky, holiday-worthy side.

Ingredients:

• 1 medium head cauliflower (about 1–1.2 lb / 450–550 g), cut into florets
• 8 oz (about 225 g) cooked peeled chestnuts (jarred or vacuum-packed)
• 2 tbsp unsalted butter or olive oil (use butter for richer flavor)
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4–1/2 tsp ground cumin (adjust to taste)
• 1/4 tsp smoked paprika (optional)
• 1 cup low-sodium chicken or vegetable stock (plus extra if needed)
• 1/4 cup heavy cream or full-fat coconut milk (optional for extra creaminess)
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, chopped, for garnish
• A squeeze of lemon juice (optional, to brighten)

How to Make:

1. Heat the butter or oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic, cinnamon, nutmeg, cumin, and smoked paprika (if using). Cook, stirring, for 30–45 seconds until fragrant.
3. Add the cauliflower florets to the skillet and toss to coat in the spiced onion mixture. Cook 4–5 minutes, stirring occasionally.
4. Pour in the stock and bring to a simmer. Cover and cook until the cauliflower is very tender, about 10–12 minutes.
5. Transfer the cooked cauliflower, the softened onion mixture, and the chestnuts to a food processor or high-speed blender. Reserve a little cooking liquid.
6. Add the cream (if using) and blend until smooth, adding reserved cooking liquid or more stock a little at a time to reach your desired consistency.
7. Taste and season with salt, pepper, and a squeeze of lemon juice if you like a bright note.
8. Reheat gently in a saucepan if needed, then spoon into a serving bowl and garnish with chopped parsley or chives.

Dig in and enjoy this silky, spiced purée that brings warm holiday flavors to your plate!

Zucchini Gratin With Gruyère and Thyme

A warm, cheesy zucchini gratin that’s low-carb, golden on top, and perfect for a cozy keto holiday side.

Ingredients:

• 4 medium zucchini (about 1.5–2 lb), thinly sliced
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 large eggs
• 2 tbsp unsalted butter, melted (plus extra for buttering the dish)
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 small shallot, finely minced (optional)
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to taste
• Pinch of freshly grated nutmeg (optional)
• 1/4 cup almond flour or crushed pork rinds (optional, for a crisp topping)

How to Make:

1. Preheat the oven to 375°F (190°C). Butter a 9×9-inch (or similar) baking dish.
2. Wash and thinly slice the zucchini (about 1/8-inch thick). Pat slices dry with a towel to remove excess moisture.
3. In a bowl, whisk together the heavy cream, eggs, melted butter, minced shallot (if using), garlic, thyme, nutmeg, salt and pepper until smooth.
4. Stir in 1/2 cup of the Gruyère and all of the Parmesan into the cream mixture.
5. Arrange a layer of zucchini slices in the bottom of the prepared dish, slightly overlapping.
6. Pour a portion of the cream-cheese mixture over the zucchini to lightly coat the layer.
7. Repeat layering zucchini and pouring the mixture until all zucchini and custard are used, finishing with a top layer of zucchini.
8. Sprinkle the remaining 1/2 cup Gruyère over the top. If using, mix the almond flour or crushed pork rinds with a little melted butter and sprinkle over the cheese for extra crunch.
9. Cover loosely with foil and bake for 20 minutes, then remove foil and bake another 15–20 minutes until the top is golden and the custard is set (a knife should come out mostly clean).
10. Let the gratin rest 5–10 minutes before serving to firm up and make slicing easier.

Serve warm and enjoy a decadent, keto-friendly gratin that steals the holiday spotlight!

Keto-Friendly Waldorf Salad With Yogurt Dressing

A crisp, creamy keto twist on the classic Waldorf salad — bright, crunchy, and low-carb for holiday tables.

Ingredients:

• 2 cups green apple, chopped into small cubes (use Granny Smith; optional: reduce to 1 cup for lower carbs)
• 1 cup celery, thinly sliced
• 1/2 cup seedless cucumber, chopped (optional for extra crunch)
• 1/2 cup grapes, halved (optional; omit or replace with extra celery for stricter keto)
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup unsweetened plain Greek yogurt
• 2 tbsp mayonnaise (full-fat)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1–2 tbsp erythritol or a pinch of your preferred keto sweetener (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 1–2 tbsp fresh parsley, chopped (optional garnish)
• Lettuce leaves or mixed greens for serving (optional)

How to Make:

1. If using walnuts, toast them in a dry skillet over medium heat for 3–4 minutes until fragrant; let cool and roughly chop.
2. In a large bowl combine chopped apple, celery, cucumber (if using), grapes (if using), and toasted walnuts.
3. In a small bowl whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and keto sweetener until smooth.
4. Taste the dressing and season with salt and pepper; adjust sweetness or lemon as needed.
5. Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
6. Chill the salad in the fridge for 15–20 minutes to let flavors meld (optional but recommended).
7. Serve the salad on a bed of lettuce or mixed greens and sprinkle with chopped parsley for color.

Enjoy a crunchy, creamy keto-friendly Waldorf that’s festive, revitalizing, and guilt-free!

Sugar-Free Eggnog With Cinnamon and Nutmeg

A cozy, creamy sugar-free eggnog spiced with cinnamon and nutmeg — all the holiday flavor without the carbs.

Ingredients:

• 4 large egg yolks
• 2 cups unsweetened almond milk (or heavy cream for richer)
• 1/2 cup heavy cream (omit if using all cream)
• 1/3 cup powdered erythritol or your preferred granular keto sweetener, plus more to taste
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon, plus extra for garnish
• 1/4 teaspoon ground nutmeg, plus extra for garnish
• Pinch of fine sea salt
• 1/4 to 1/2 cup bourbon, rum, or brandy (optional)
• Whipped cream for serving (optional)
• Cinnamon sticks for garnish (optional)

How to Make:

1. In a medium bowl, whisk the egg yolks and powdered sweetener together until the mixture is pale and slightly thickened.
2. In a saucepan, combine the almond milk and heavy cream and warm over medium heat until it’s steaming but not boiling.
3. Temper the eggs by slowly whisking about 1/2 cup of the hot milk into the yolk mixture, whisking constantly.
4. Pour the tempered yolks back into the saucepan with the remaining milk and return to low-medium heat.
5. Stir constantly with a wooden spoon or heatproof spatula until the mixture thickens slightly and coats the back of the spoon — about 5–7 minutes. Don’t boil.
6. Remove from heat and stir in the vanilla, ground cinnamon, ground nutmeg, and a pinch of salt.
7. If using alcohol, stir in the bourbon, rum, or brandy now. Taste and adjust sweetness or spices as desired.
8. Strain the eggnog through a fine mesh sieve into a pitcher to remove any bits and guarantee a silky texture.
9. Chill in the refrigerator for at least 2 hours or until cold. Eggnog flavors deepen as it rests.
10. Serve cold in glasses topped with a dollop of whipped cream, a sprinkle of cinnamon and nutmeg, and a cinnamon stick if desired.

Enjoy a guilt-free sip of holiday comfort — cheers to a low-carb season!

Chocolate Avocado Mousse With Whipped Cream

Silky, chocolatey keto mousse that’s rich, creamy, and ready in minutes.

Ingredients:

• 2 ripe avocados
• 1/4 cup unsweetened cocoa powder
• 3–4 tbsp powdered erythritol or preferred keto sweetener (adjust to taste)
• 1 tsp vanilla extract
• Pinch of fine salt
• 2–3 tbsp unsweetened almond milk (or coconut milk) to loosen, optional
• 1/2 cup heavy whipping cream (for whipped cream)
• 1–2 tbsp powdered erythritol for whipped cream
• Optional garnish: shaved dark chocolate (sugar-free), raspberries, or chopped nuts

How to Make:

1. Halve, pit, and scoop the avocado flesh into a blender or food processor.
2. Add cocoa powder, 3 tbsp sweetener, vanilla, and a pinch of salt.
3. Blend until completely smooth, scraping down sides as needed; add almond milk 1 tbsp at a time if mixture is too thick.
4. Taste and adjust sweetness, adding the remaining sweetener if desired.
5. Transfer mousse to serving bowls or glasses and chill in the fridge for at least 15–30 minutes to firm up.
6. Meanwhile, make the whipped cream: chill a mixing bowl and beaters briefly, then whip heavy cream with 1–2 tbsp powdered erythritol until soft peaks form.
7. Spoon or pipe whipped cream over chilled mousse just before serving.
8. Garnish with optional shaved chocolate, raspberries, or nuts.

Enjoy this decadent, low-carb chocolate mousse that feels indulgent but keeps carbs in check!

Almond Flour Gingerbread Cookies With Icing

Warm, spicy gingerbread cookies that are low-carb and perfect for holiday decorating.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol (or preferred granular sugar substitute, blended if needed)
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp butter, melted (or coconut oil for dairy-free)
• 1 large egg
• 2 tbsp molasses substitute (blackstrap molasses is traditional but for keto use a low-carb molasses alternative or 1 tsp molasses and extra sweetener)
• 1 tsp vanilla extract

For the icing:

• 1 cup powdered erythritol (or keto powdered sweetener)
• 1–2 tbsp heavy cream (or unsweetened almond milk)
• 1/2 tsp vanilla extract
• Optional: a few drops of natural food coloring

How to Make:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, powdered erythritol, ginger, cinnamon, cloves, baking powder, and salt.
3. In a smaller bowl, mix melted butter, egg, molasses substitute, and vanilla until smooth.
4. Pour wet ingredients into dry and stir until a dough forms; if too sticky, chill 10–15 minutes.
5. Place dough between two sheets of parchment and roll to about 1/4-inch thickness.
6. Use cookie cutters to cut shapes and transfer cookies to the prepared sheet, spacing about 1 inch apart.
7. Bake 8–10 minutes until edges are set and bottoms are lightly golden; avoid overbaking.
8. Let cookies cool on the sheet 5 minutes, then move to a wire rack to cool completely before icing.
9. For icing, whisk powdered erythritol, cream, and vanilla until smooth; add more liquid a few drops at a time to reach piping consistency and color if desired.
10. Pipe icing onto cooled cookies and let set for 15–30 minutes before stacking or serving.

Enjoy decorating — these gingerbread cookies are festive, flavorful, and perfectly keto-friendly!

Low-Carb Pecan Pie Bars

Sweet, nutty pecan pie flavor in a low-carb, easy-to-slice bar you can grab at holiday parties.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol (or preferred granular low-carb sweetener), divided
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted (plus 1 tbsp for the filling)
• 1 large egg, room temperature
• 1 tsp vanilla extract, divided
• 1 cup pecan halves, roughly chopped (plus a few whole halves for topping)
• 1/3 cup heavy cream
• 1/4 cup butter, melted (for filling)
• 2 tbsp brown erythritol or monk fruit brown sugar substitute (optional, for deeper flavor)
• 1 large egg for the filling
• 1 tbsp sugar-free maple syrup (optional, for extra maple flavor)
• Pinch of salt

How to Make:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
2. In a bowl, combine almond flour, coconut flour, 2 tbsp powdered erythritol, and 1/4 tsp salt.
3. Stir in 1/4 cup melted butter, 1 egg, and 1/2 tsp vanilla until a crumbly dough forms.
4. Press the dough evenly into the bottom of the prepared pan to form the crust.
5. Bake the crust 10–12 minutes until lightly golden. Remove and let cool slightly while preparing the filling.
6. In a mixing bowl, whisk together the remaining powdered erythritol, melted 1/4 cup butter, heavy cream, 1 egg, brown erythritol (if using), 1/2 tsp vanilla, sugar-free maple syrup (if using), and a pinch of salt until smooth.
7. Fold in the chopped pecans so they’re well coated with the filling.
8. Pour the pecan filling over the warm crust and arrange a few whole pecan halves on top for decoration.
9. Return to the oven and bake 18–22 minutes until the filling is set but still slightly jiggly in the center.
10. Cool completely in the pan on a wire rack, then refrigerate at least 2 hours to fully firm up.
11. Use the parchment overhang to lift the bars from the pan and cut into squares with a sharp knife (wipe the knife between cuts for neat edges).

Serve chilled or at room temperature — bite into that buttery, caramel-y pecan goodness without the carbs!

Conclusion

You’ve picked festive, filling keto fare that keeps carbs low and flavor high. Pick a main, add simple sides, and finish with a sugar-free sweet. Roast, bake, or pan-sear as instructed, and taste as you go. Use fresh herbs, measured spices, and keto-friendly sweeteners. Prep ahead when you can, and reheat gently to keep texture. Serve warm, savor slowly, and enjoy a satisfying, seasonal spread without the carb crash.