You’ll find 12 sugar-free holiday recipes that still feel indulgent and are easy to make. Each recipe uses simple swaps like almond flour, avocado, or monk fruit, and gives clear steps for texture and flavor. Follow the directions, adjust sweetness to taste, and plate them for guests or a cozy night in. Try a few, then mix and match flavors to suit your menu.
Keto Peppermint Chocolate Truffles
Cool, creamy keto peppermint chocolate truffles — a sugar-free holiday treat that melts in your mouth.
Ingredients:
- 8 oz (225 g) unsweetened dark chocolate (at least 70% cocoa), chopped
- 1/2 cup (120 ml) heavy cream
- 2 tbsp unsalted butter
- 2–3 tbsp powdered erythritol (or other powdered keto sweetener), to taste
- 1/2 tsp pure peppermint extract
- Pinch of salt
- 1/2 cup cocoa powder or crushed sugar-free peppermint candies for coating
- Optional: 1 tsp vanilla extract or 1 tbsp unsweetened cocoa powder for extra depth
How to Make:
- Chop the chocolate finely and place it in a heatproof bowl.
- Heat the heavy cream and butter in a small saucepan over medium until it just begins to simmer; don’t boil.
- Pour the hot cream mixture over the chopped chocolate and let sit 1 minute to soften the chocolate.
- Stir gently until smooth and fully combined.
- Add the powdered erythritol, peppermint extract, pinch of salt, and optional vanilla; stir and taste, adjusting sweetness or peppermint.
- Cover the bowl and chill the ganache in the fridge about 1–2 hours, until firm enough to scoop.
- Use a small spoon or melon baller to scoop portions and roll quickly between your palms into rounds.
- Roll each truffle in cocoa powder or crushed sugar-free peppermint candies to coat.
- Place finished truffles on a lined tray and chill 15–30 minutes to set.
- Store in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.
Enjoy these minty, chocolatey keto truffles — perfect for gifting or indulging without the sugar!
Almond Flour Gingerbread Cookies
Almond Flour Gingerbread Cookies — a cozy, crisp holiday treat with warm spices and no added sugar.
Ingredients:
- 2 cups blanched almond flour
- 1/4 cup powdered erythritol (or preferred granular sugar substitute, finely ground)
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 large egg
- 2 tbsp unsalted butter, melted (or coconut oil for dairy-free)
- 1 tbsp unsulphured molasses or a sugar-free molasses substitute (optional, for color and deeper flavor)
- 1 tsp vanilla extract
How to Make:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, powdered erythritol, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a separate small bowl, beat the egg then stir in melted butter, molasses (if using), and vanilla.
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms.
- If the dough is sticky, chill it for 15–20 minutes to firm up for easier handling.
- Scoop about 1 tablespoon portions and roll into balls, then place on the prepared sheet about 2 inches apart; gently flatten each ball with your palm or the bottom of a glass to about 1/4-inch thickness.
- Bake for 8–10 minutes, until edges are lightly golden; the cookies will firm more as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optionally dust with a little extra powdered erythritol or decorate with a sugar-free icing once cooled.
Enjoy these warm, spiced almond flour gingerbread cookies with a cup of tea or cocoa — holiday cheer in every bite!
Sugar-Free Eggnog With Coconut Cream
Creamy, cozy sugar-free eggnog made rich with coconut cream — all the holiday flavor, none of the sugar.
Ingredients:
- 4 large eggs
- 2 cups unsweetened almond milk (or milk of choice)
- 1 cup full-fat coconut cream (stirred from a chilled can)
- 1/3 cup erythritol or other granulated sugar substitute (adjust to taste)
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg, plus extra for garnish
- Pinch of sea salt
- 1/4–1/2 cup rum or bourbon (optional)
- Whipped coconut cream or unsweetened whipped topping for serving (optional)
- Cinnamon sticks for garnish (optional)
How to Make:
- Separate the eggs, placing yolks in one bowl and whites in another.
- Whisk the egg yolks with the erythritol until the mixture is pale and slightly thickened.
- In a medium saucepan, combine the almond milk, coconut cream, vanilla, cinnamon, nutmeg, and salt. Warm over medium heat until it’s hot but not boiling, stirring occasionally.
- Temper the yolks: slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to raise their temperature.
- Pour the tempered yolks back into the saucepan and cook gently over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 3–5 minutes). Don’t boil.
- Remove from heat and stir in the rum or bourbon if using. Let the mixture cool to room temperature.
- Chill the nog in the refrigerator for at least 2 hours to develop flavor and texture.
- Right before serving, whip the egg whites to soft peaks (if you prefer a lighter, frothy nog) and gently fold them into the chilled mixture—or skip this step and serve as is.
- Pour into glasses, top with a dollop of whipped coconut cream if desired, and sprinkle with extra nutmeg or a cinnamon stick for garnish.
Enjoy a silky, festive eggnog that’s rich on flavor and free of added sugar—cheers to guilt-free indulgence!
Spiced Apple Compote With Stevia
Warm-spiced apple compote that’s naturally sweetened with stevia — cozy, bright, and perfect on pancakes or yogurt.
Ingredients:
- 4 medium apples (about 1.5–2 lb), peeled, cored, and diced
- 1/2 cup water
- 1–2 tbsp fresh lemon juice (to taste)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8–1/4 tsp ground cloves or allspice (optional)
- 1/4 tsp fine salt
- 1/4–1/2 tsp liquid stevia or 1/2–1 tsp powdered stevia (adjust to sweetness preference; check product conversion)
- 1 tsp vanilla extract
- Optional: 1 tbsp unsalted butter or coconut oil for richness
- Optional: 1–2 tbsp chopped toasted walnuts or pecans for garnish
How to Make:
- Combine the diced apples, water, and lemon juice in a medium saucepan over medium heat.
- Stir in the cinnamon, nutmeg, cloves/allspice (if using), and salt.
- Bring to a gentle simmer, then reduce heat to low and cover partially.
- Cook, stirring occasionally, until apples are soft and beginning to break down, about 12–15 minutes.
- Remove from heat and stir in the stevia a little at a time, tasting and adjusting sweetness as needed.
- Add the vanilla and butter or coconut oil (if using) and stir until incorporated for a glossy finish.
- If you prefer a smoother texture, mash lightly with a fork or pulse a few times with an immersion blender.
- Let cool slightly; garnish with toasted nuts if desired and serve warm or chilled.
Enjoy spooning this warm, fragrant compote over pancakes, oatmeal, yogurt, or ice cream for a holiday treat without the sugar!
Dark Chocolate Avocado Mousse
Silky, decadent chocolate mousse that tastes indulgent—without the sugar or guilt.
Ingredients:
- 2 ripe avocados
- 1/4 cup unsweetened cocoa powder (or Dutch-process cocoa for deeper flavor)
- 3–4 tbsp powdered erythritol or your preferred granulated sugar-free sweetener, adjust to taste
- 1 tsp vanilla extract
- Pinch of fine sea salt
- 2–3 tbsp unsweetened almond milk (or any unsweetened milk) to loosen, as needed
- Optional toppings: sugar-free dark chocolate shavings, fresh berries, chopped toasted nuts, or a dollop of unsweetened whipped cream
How to Make:
- Halve the avocados, remove pits, and scoop the flesh into a blender or food processor.
- Add the cocoa powder, sweetener, vanilla, and a pinch of salt.
- Blend until smooth and creamy, stopping to scrape down the sides as needed.
- Add almond milk one tablespoon at a time until you reach a silky, mousse-like consistency.
- Taste and adjust sweetness or cocoa if desired.
- Spoon the mousse into serving dishes and chill in the fridge for at least 30 minutes to set and deepen the flavor.
- Just before serving, garnish with your choice of sugar-free chocolate shavings, berries, or nuts.
Enjoy a rich, chocolatey treat that’s both satisfying and sugar-free!
Cinnamon Maple-Free Baked Pears
A cozy, sugar-free dessert that tastes like fall — warm baked pears with cinnamon and a hint of maple-free sweetness.
Ingredients:
- 4 ripe but firm pears (Bosc or Anjou work well)
- 2 tbsp unsalted butter, melted
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 tsp vanilla extract
- 2 tbsp sugar-free sweetener (granulated erythritol, monk fruit blend, or preferred)
- 2 tbsp chopped walnuts or pecans (optional)
- Zest of 1 small lemon (optional, for brightness)
- Pinch of salt
- 1/4 cup water or unsweetened apple cider (for the baking pan)
How to Make:
- Preheat the oven to 375°F (190°C).
- Wash and halve the pears lengthwise; use a spoon to scoop out the core and seeds.
- Place the pear halves cut-side up in a baking dish large enough to hold them in a single layer.
- In a small bowl, mix the melted butter, cinnamon, nutmeg (if using), vanilla, sweetener, lemon zest, and a pinch of salt.
- Brush or spoon the mixture evenly over the cut sides of each pear half.
- Sprinkle the chopped nuts over the pears if you like a crunchy topping.
- Pour the water or unsweetened apple cider into the bottom of the baking dish to keep the pears moist while baking.
- Cover the dish loosely with foil and bake for 20 minutes.
- Remove the foil and bake another 10–15 minutes, or until pears are tender and lightly caramelized on top.
- Let the pears cool slightly before serving — they’re lovely on their own or with a dollop of unsweetened whipped cream or plain Greek yogurt.
Enjoy warm bites of cinnamon-scented comfort without any added sugar!
No-Sugar Cranberry Orange Relish
No-Sugar Cranberry Orange Relish — bright, tangy, and perfectly festive without any added sugar.
Ingredients:
- 12 ounces (about 340 g) fresh cranberries
- 1 large navel orange (peeled, seeded)
- 1/2 cup water
- 2–3 tablespoons erythritol or preferred granulated sugar-free sweetener, to taste (optional)
- 1/2 teaspoon orange zest (from the peeled orange)
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
How to Make:
- Rinse the cranberries and pick out any soft ones.
- Peel the orange, remove any seeds, and roughly chop.
- Add cranberries, chopped orange, and 1/2 cup water to a food processor or blender.
- Pulse until the mixture reaches your preferred texture — a few pulses for chunky relish, more for smoother.
- Taste and stir in erythritol or your sweetener a little at a time until it’s as sweet as you like.
- Stir in the orange zest, cinnamon (if using), and a pinch of salt.
- Transfer to a bowl and chill for at least 30 minutes to let flavors meld.
- Serve cold alongside turkey, sandwiches, or as a festive condiment.
Enjoy this bright, sugar-free relish that’s as invigorating as it’s guilt-free!
Pumpkin Cheesecake Bars (Low Carb)
Creamy, spiced pumpkin cheesecake bars — all the flavor, none of the sugar.
Ingredients:
- 1 1/2 cups almond flour
- 3 tbsp powdered erythritol (or another granulated sugar-free sweetener)
- 3 tbsp unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/2 cup granular erythritol (or preferred sugar-free sweetener)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- Optional: powdered erythritol for dusting or sugar-free whipped cream for serving
How to Make:
- Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment, leaving an overhang to lift the bars out.
- Stir the almond flour, 3 tbsp powdered erythritol, melted butter, and a pinch of salt together until the mixture holds when pressed.
- Press the crust mixture evenly into the bottom of the prepared pan and set aside.
- In a bowl, beat the softened cream cheese until smooth and creamy.
- Add the 1/2 cup granular erythritol and beat until combined and slightly fluffy.
- Mix in the pumpkin puree, eggs, and vanilla, scraping the bowl as needed.
- Add the cinnamon, ginger, nutmeg, and 1/4 tsp salt; mix until evenly incorporated.
- Pour the cheesecake filling over the crust and smooth the top with a spatula.
- Bake for 35–40 minutes, or until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door, and let the bars cool in the oven for 1 hour to prevent cracking.
- Chill in the refrigerator for at least 3 hours or overnight to fully set.
- Lift the bars from the pan using the parchment overhang, slice into squares, and dust with a little powdered erythritol or top with sugar-free whipped cream if desired.
Enjoy these luscious pumpkin cheesecake bars guilt-free — perfect for holiday gatherings or cozy nights in!
Hazelnut Butter Fudge (Monk Fruit Sweetened)
Rich, creamy hazelnut butter fudge — all the holiday indulgence without the sugar!
Ingredients:
- 1 cup natural hazelnut butter (smooth)
- 1/2 cup unsalted butter
- 1/3 cup powdered monk fruit sweetener (adjust to taste)
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt (or to taste)
- 1/4 cup chopped toasted hazelnuts (optional, for texture)
- Parchment paper for lining the pan
How to Make:
- Line an 8×4-inch or similar small loaf pan with parchment paper, leaving some overhang for easy removal.
- In a small saucepan over low heat, melt the unsalted butter until just liquefied.
- Add the hazelnut butter and heavy cream to the pan, stirring until smooth and glossy.
- Remove from heat and whisk in the powdered monk fruit sweetener, vanilla extract, and sea salt until fully combined and smooth.
- Stir in the chopped toasted hazelnuts if using.
- Pour the mixture into the prepared pan, smoothing the top with a spatula.
- Refrigerate for at least 2 hours, or until firm.
- Use the parchment overhang to lift the fudge from the pan and slice into bite-sized pieces with a sharp knife.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Enjoy a guilt-free, melt-in-your-mouth treat that’s perfect for sharing (or not)!
Chai-Spiced Ricotta Parfaits
Cozy, spiced parfaits that taste like chai tea in creamy, sugar-free form.
Ingredients:
- 1 1/2 cups whole-milk ricotta (or part-skim if preferred)
- 1/2 cup plain Greek yogurt (unsweetened)
- 1–2 tbsp sugar-free sweetener (erythritol, monk fruit, or your choice), to taste
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cardamom
- Pinch ground cloves
- Pinch ground black pepper (optional, for warmth)
- 1/2 cup chopped toasted nuts (almonds, pecans, or walnuts)
- 1/2 cup chopped sugar-free dark chocolate or sugar-free chocolate chips (optional)
- Zest of 1/2 orange (optional, for brightness)
- Fresh mint or a small cinnamon stick for garnish (optional)
How to Make:
- In a medium bowl, combine ricotta and Greek yogurt until smooth and creamy.
- Add the sweetener, vanilla, cinnamon, ginger, cardamom, cloves, and black pepper (if using); stir well and taste, adjusting sweetener or spices to preference.
- Fold in the orange zest if you want a bright citrus note.
- Toast the nuts in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly golden; let cool and chop if not already chopped.
- Prepare your serving glasses or jars. Start with a spoonful of the spiced ricotta mixture as the first layer.
- Add a layer of toasted nuts and a sprinkle of chopped sugar-free chocolate.
- Repeat with another layer of ricotta mix, then nuts and chocolate, finishing with a dollop of ricotta on top.
- Garnish with a few whole toasted nuts, a sprinkle of cinnamon, a mint leaf, or a small cinnamon stick.
- Chill for 15–30 minutes if you prefer them cool, or serve immediately.
Enjoy a spoonful of chai-spiced comfort—perfect for holiday mornings or a cozy dessert!
Lemon Poppy Seed Almond Cake (Erythritol)
Bright, zesty lemon poppy seed almond cake — sweetened with erythritol for a guilt-free holiday treat.
Ingredients:
- 2 cups almond flour (finely ground)
- 1/2 cup coconut flour
- 1/2 cup erythritol (granulated)
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk (or other milk of choice)
- 1/3 cup melted butter or coconut oil (cooled slightly)
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- Zest of 2 lemons
- 1 teaspoon pure vanilla extract
- Optional: 1–2 tablespoons powdered erythritol for dusting or a light glaze
How to Make:
- Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan and line the bottom with parchment.
- In a large bowl, whisk together almond flour, coconut flour, granulated erythritol, poppy seeds, baking powder, and salt.
- In a separate bowl, beat the eggs lightly, then stir in almond milk, melted butter (or coconut oil), lemon juice, lemon zest, and vanilla until combined.
- Pour the wet mixture into the dry ingredients and stir until just combined. Let the batter rest for 2 minutes to allow the coconut flour to absorb some liquid.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean.
- Cool the cake in the pan 10 minutes, then transfer to a rack to cool completely.
- If desired, sprinkle with powdered erythritol or drizzle a quick glaze made from 2 tablespoons powdered erythritol mixed with 1 tablespoon lemon juice; drizzle before serving.
- Slice and serve — the cake keeps well covered at room temperature for 2 days or chilled for up to 5 days.
Enjoy a bright, tender slice — lemony, nutty, and perfectly poppy!
Warm Mulled Herbal Cider
Cozy up with a fragrant, warming mug of spiced herbal cider—no sugar needed.
Ingredients:
- 8 cups unsweetened apple cider (or 100% apple juice, no sugar added)
- 4 cinnamon sticks
- 4 whole star anise
- 8 whole cloves
- 1 orange, thinly sliced (keep peel on)
- 1 lemon, thinly sliced (optional, for brightness)
- 2-inch piece fresh ginger, thinly sliced
- 1 vanilla bean split (or 1 tsp pure vanilla extract)
- 1–2 sprigs fresh rosemary or a few thyme sprigs
- 1–2 whole cardamom pods, slightly crushed (optional)
- Sweetener substitute to taste (erythritol, stevia, monk fruit) — optional
- Optional garnish: orange peel twist, cinnamon stick, or a rosemary sprig
How to Make:
- Pour the unsweetened cider into a large saucepan or pot.
- Add the cinnamon sticks, star anise, cloves, orange and lemon slices, ginger, vanilla bean (or extract), rosemary, and crushed cardamom.
- Heat over medium until the mixture just reaches a gentle simmer; don’t boil.
- Reduce heat to low and let it gently simmer for 20–30 minutes so the flavors meld.
- Taste and add a sugar-free sweetener a little at a time if you want it sweeter.
- Strain the cider through a fine mesh sieve into a heatproof pitcher or directly into mugs.
- Serve hot, garnished with an orange slice, a cinnamon stick, or a sprig of rosemary.
Enjoy a fragrant, warming cup—perfect for holiday evenings by the fire!
Conclusion
You’ve got a dozen sugar-free treats ready to brighten your season. Pick a few that fit your time and taste, prep ingredients the day before, and work methodically—measure, chill, and taste as you go. Serve truffles and fudge at room temp, keep mousse and parfaits cold, and warm cider or eggnog just before guests arrive. Enjoy sweet flavor without the sugar, and let simple swaps keep celebrations rich and light.