Keto Christmas, 100+Low-Carb Recipes You’ll Love

The tree is lit, cinnamon in the air, and you want holiday food without the carb crash, so this collection of keto Christmas, 100+low-carb recipes keeps your traditions, just lighter, lower carb, and still cozy. Inside, you get exact ingredient amounts, simple step-by-step directions, net carbs per serving, and nutrition facts per serving, with counts estimated from standard products. Use it as a menu planner: browse breakfast, appetizers, soups and salads, mains, sides, and desserts, then mix and match for a full spread; look for make-ahead notes to save time and build a low carb Christmas dinner, sugar free holiday desserts, and a gluten free menu everyone enjoys.

Quick swaps:

Dairy free: use coconut cream or almond milk, and ghee or avocado oil where noted.
Nut free: swap coconut flour for almond flour when listed as an option.
Egg free: use flax or chia “eggs” in recipes that note it.

Mini timeline for success:

Shop 5 to 7 days before Christmas.
Prep sauces, doughs, and casseroles 1 to 3 days ahead.
Bake cookies and freeze up to 1 month ahead.
Reheat mains low and slow on the day of, so everything stays tender.

Keto Christmas Breakfast & Brunch: Cozy, Make-Ahead, and Crowd-Pleasing
Keto Christmas Appetizers & Party Starters: Bite-Size, Dippable, Shareable
Healthy Christmas Soups & Salads: Warm Bowls and Fresh Greens
Easy Keto Christmas Dinner Mains: Showstoppers Without the Carbs
Keto Christmas Side Dishes: Creamy, Cheesy, and Holiday-Ready
Best Keto Christmas Cookies & Desserts: Sugar Free Sweets Everyone Loves

Keto Christmas Breakfast & Brunch: Cozy, Make-Ahead, and Crowd-Pleasing

Start Christmas morning with warm, low carb comfort. Batch pancakes on a griddle and slide casseroles into the oven so everything stays hot while gifts are unwrapped. Pair with sugar free lattes, hot cocoa, or herbal tea for a relaxed, cozy spread.

Sugar Free Keto Gingerbread Blender Pancakes (Low Carb, Paleo, Gluten Free)

Servings: 4 (8 pancakes)
Prep: 10 minutes, Rest: 5 minutes, Cook: 10 minutes
Equipment: Blender, nonstick skillet or griddle

Ingredients:

Almond flour: 1 cup (100 g) or coconut flour: 1/3 cup (40 g)
Eggs, room temp: 4 large (200 g)
Unsweetened almond milk: 1/2 cup (120 ml)
Granular erythritol or monk fruit blend: 3 tbsp (36 g)
Baking powder: 1.5 tsp (6 g)
Ground ginger: 1.5 tsp (3 g)
Ground cinnamon: 1 tsp (2.5 g)
Ground nutmeg: 1/4 tsp (0.5 g)
Ground cloves: 1/8 tsp (0.25 g)
Pinch of salt: 1/8 tsp
Vanilla extract: 1 tsp (5 ml)
Blackstrap molasses, optional for flavor only: 1/2 tsp (2.5 ml) (adds minimal carbs per serving)
Avocado oil or butter for cooking: 1 tbsp (14 g)

Directions:

Add all ingredients to a blender. Blend 20 to 30 seconds until smooth.
Rest batter 5 minutes to thicken.
Heat skillet over medium heat. Grease lightly.
Pour 1/4 cup batter per pancake. Cook until bubbles form and edges look set, 2 to 3 minutes.
Flip and cook 1 to 2 minutes until springy.

Doneness cues: Golden on both sides, center springs back.

Toppings: Sugar free maple syrup, whipped cream, or a pat of butter.

Make-ahead and storage: Refrigerate cooked pancakes up to 4 days. Reheat in a 300°F (150°C) oven for 6 to 8 minutes or in a toaster. Freeze with parchment between pancakes up to 2 months.

Swaps: Use coconut flour amount listed with 2 extra tablespoons milk if needed for thickness. For dairy free, cook in avocado oil and use almond milk.

Tip to avoid dense pancakes: Use room temperature eggs and do not overblend.

Macros per serving (2 pancakes): 260 kcal, 20 g fat, 12 g protein, 9 g total carbs, 4 g fiber, 5 g net carbs.

Fluffy Low Carb Keto Sugar Free Pumpkin Pancakes

Servings: 4 (8 pancakes)
Prep: 10 minutes, Cook: 10 minutes
Equipment: Mixing bowls, whisk, nonstick skillet

Ingredients:

Pumpkin puree: 1 cup (240 g)
Almond flour: 1 cup (100 g)
Eggs: 3 large (150 g)
Baking powder: 2 tsp (8 g)
Pumpkin pie spice: 2 tsp (4 g)
Granular sweetener: 3 tbsp (36 g)
Allulose, optional for browning: 1 tbsp (12 g)
Unsweetened almond milk: 1/3 cup (80 ml)
Vanilla extract: 1 tsp (5 ml)
Pinch of salt: 1/8 tsp
Butter or oil for skillet: 1 tbsp (14 g)

Directions:

Whisk pumpkin, eggs, milk, vanilla, and sweetener.
In another bowl, mix almond flour, baking powder, spice, and salt.
Fold wet into dry. Do not overmix.
Cook on a greased skillet over medium-low heat, 2 to 3 minutes per side.

Doneness cues: Edges dry, center set, light browning.

Make-ahead and storage: Refrigerate 3 to 4 days. Freeze up to 2 months. Reheat in toaster or 300°F oven.

Swaps: Dairy free by using avocado oil for cooking.

Tip: Add a little allulose for better browning and a soft crumb.

Macros per serving (2 pancakes): 235 kcal, 17 g fat, 9 g protein, 10 g total carbs, 4 g fiber, 6 g net carbs.

Sugar Free Low Carb Cranberry Cream Cheese Danish (Nut Free)

Servings: 8
Prep: 25 minutes, Chill: 20 minutes, Bake: 18 to 22 minutes
Equipment: Food processor, baking sheet with parchment

Nut free fat head dough:

Shredded low moisture mozzarella: 1.5 cups (170 g)
Cream cheese: 2 tbsp (28 g)
Coconut flour: 1/3 cup (40 g)
Xanthan gum: 1/2 tsp (2 g)
Egg: 1 large (50 g)
Baking powder: 1 tsp (4 g)

Cream cheese filling:

Cream cheese, softened: 8 oz (226 g)
Powdered sweetener: 1/3 cup (48 g)
Vanilla: 1 tsp (5 ml)

Cranberry swirl:

Fresh or frozen cranberries: 1 cup (100 g)
Water: 2 tbsp (30 ml)
Powdered sweetener: 3 tbsp (36 g)
Orange zest: 1 tsp (2 g)

Directions:

Make cranberry swirl: simmer cranberries, water, and sweetener 6 to 8 minutes, mash, stir in zest, cool, then chill.
Make filling: beat cream cheese, sweetener, and vanilla, chill.
Make dough: melt mozzarella and cream cheese, mix in coconut flour, xanthan gum, egg, and baking powder. Knead until smooth. Chill 15 to 20 minutes.
Shape a rectangle and create a braid or pat into 8 rounds. Fill centers with cream cheese, swirl cranberry.
Bake at 375°F (190°C) 18 to 22 minutes until golden.

Doneness cues: Deep golden edges, filling set.

Make-ahead and storage: Chill unbaked shaped danish up to 24 hours. Baked keeps 3 days in the fridge. Reheat at 300°F (150°C) for 8 minutes. Freeze baked up to 1 month.

Swaps: Dairy free is not ideal here due to dough, but you can use dairy free cream cheese and shredded dairy free mozzarella substitute if you tolerate it.

Tip: Chill the filling so it does not leak during baking.

Macros per serving: 230 kcal, 18 g fat, 10 g protein, 7 g total carbs, 3 g fiber, 4 g net carbs.

Low Carb Keto Breakfast Casserole with Sausage and Cheese (Gluten Free)

Servings: 10
Prep: 15 minutes, Cook: 40 to 45 minutes
Equipment: 9×13 inch pan, skillet

Ingredients:

Eggs: 10 large (500 g)
Heavy cream or coconut cream: 1 cup (240 ml)
Pork breakfast sausage, browned and drained: 1 lb (454 g)
Onion, diced: 1/2 cup (80 g)
Bell peppers, diced: 1 cup (150 g)
Shredded cheddar or Monterey Jack: 2 cups (200 g)
Salt: 1 tsp (6 g)
Black pepper: 1/2 tsp (1 g)
Avocado oil: 1 tbsp (14 g)

Directions:

Sauté onion and peppers in oil until soft. Brown sausage.
Whisk eggs, cream, salt, and pepper.
Layer sausage, vegetables, and cheese in a greased 9×13 pan.
Pour custard over. Cover with foil.
Bake at 350°F (175°C) for 30 minutes covered, then uncover and bake 10 to 15 minutes until set.

Doneness cues: Center barely jiggles, knife comes out clean.

Make-ahead and storage: Assemble up to 24 hours ahead, covered and chilled. Bake from cold, adding 10 minutes. Refrigerate leftovers 4 days. Freeze slices up to 2 months. Reheat at 325°F (165°C) 15 minutes.

Swaps: Use coconut cream and dairy free cheese for dairy free version.

Tip: Cover first to avoid over-browning.

Macros per serving: 320 kcal, 24 g fat, 20 g protein, 4 g total carbs, 1 g fiber, 3 g net carbs.

Low Carb Hashbrown Breakfast Casserole

Servings: 8
Prep: 15 minutes, Bake: 45 to 50 minutes
Equipment: 9×13 inch pan

Ingredients:

Riced cauliflower, thawed: 4 cups (450 g)
Eggs: 8 large (400 g)
Heavy cream or coconut milk: 3/4 cup (180 ml)
Shredded cheese blend (mozzarella and cheddar): 2 cups (200 g)
Garlic powder: 1 tsp (3 g)
Onion powder: 1 tsp (3 g)
Salt: 1 tsp (6 g)
Black pepper: 1/2 tsp (1 g)
Butter or avocado oil: 2 tbsp (28 g)

Directions:

Squeeze cauliflower dry in a towel until no drips.
Toss cauliflower with 1 tbsp melted butter, 1/2 tsp salt, pepper. Press into greased pan. Pre-bake at 400°F (200°C) for 15 minutes to dry.
Whisk eggs, cream, spices, and half the cheese.
Pour over cauliflower, top with remaining cheese.
Bake at 350°F (175°C) for 30 to 35 minutes until puffed and golden.

Doneness cues: Puffed, edges brown, center set.

Make-ahead and storage: Assemble and refrigerate 12 hours. Refrigerate leftovers 4 days. Reheat at 325°F (165°C) 10 to 12 minutes. Freeze baked squares up to 1 month.

Swaps: Dairy free with coconut milk and dairy free cheese.

Tip: Squeeze cauliflower very dry for the best hashbrown texture.

Macros per serving: 245 kcal, 18 g fat, 16 g protein, 6 g total carbs, 2 g fiber, 4 g net carbs.

Slow Cooker Keto Mexican Breakfast Casserole (Low Carb & Gluten Free)

Servings: 10
Prep: 15 minutes, Cook: 3 to 4 hours on low
Equipment: 5 to 6 quart slow cooker, skillet

Ingredients:

Eggs: 12 large (600 g)
Chorizo or spicy sausage, browned: 1 lb (454 g)
Bell peppers, diced: 1 cup (150 g)
Onion, diced: 1/2 cup (80 g)
Shredded pepper jack or cheddar: 2 cups (200 g)
Heavy cream or coconut milk: 3/4 cup (180 ml)
Taco seasoning (sugar free): 1.5 tbsp (12 g)
Salt: 1/2 tsp (3 g)

Directions:

Brown chorizo, drain excess fat. Sauté onion and peppers until soft.
Line crock with parchment for easy lift.
Whisk eggs, cream, seasoning, and salt.
Layer meat and veg, add cheese, pour eggs.
Cook on low 3 to 4 hours until set at the center.

Doneness cues: Center reaches 160°F (71°C), no wet spots.

Make-ahead and storage: Combine components the day before, store separately, assemble in the morning. Refrigerate leftovers 4 days. Reheat gently in microwave or 300°F oven.

Swaps: Use coconut milk and dairy free cheese for dairy free.

Tip: Line the crock with parchment to lift out cleanly.

Macros per serving: 300 kcal, 23 g fat, 20 g protein, 4 g total carbs, 1 g fiber, 3 g net carbs.

Easy Sugar Free Breakfast Sausage

Servings: 8 patties
Prep: 10 minutes, Cook: 10 minutes
Equipment: Skillet, mixing bowl

Ingredients:

Ground pork or turkey: 1 lb (454 g)
Salt: 1.25 tsp (7 g)
Black pepper: 1/2 tsp (1 g)
Dried sage: 1.5 tsp (1.5 g)
Fennel seeds, crushed: 1/2 tsp (1 g)
Smoked paprika: 1 tsp (2 g)
Garlic powder: 1/2 tsp (1.5 g)
Optional sweetener: 1 tsp erythritol (4 g)

Directions:

Mix seasonings with meat gently. Do not overwork.
Shape 8 patties.
Pan sear over medium heat 3 to 4 minutes per side, or bake at 400°F (200°C) for 12 minutes, flipping once.

Doneness cues: 165°F internal temp, juices run clear.

Make-ahead and storage: Refrigerate raw patties 24 hours. Freeze raw or cooked up to 2 months. Reheat in skillet.

Swaps: Turkey is leaner; add 1 tbsp oil for moisture.

Tip: Cook a small tester patty to adjust salt and spice.

Macros per patty: 170 kcal, 13 g fat, 12 g protein, 0 g total carbs, 0 g fiber, 0 g net carbs.

Low Carb Keto Sheet Pan Pancakes Recipe (No Flour)

Servings: 8 (16 squares)
Prep: 5 minutes, Bake: 12 to 15 minutes
Equipment: Blender, 10×15 inch rimmed sheet pan, parchment

Ingredients:

Eggs: 8 large (400 g)
Cream cheese or cottage cheese: 8 oz (226 g)
Granular or powdered sweetener: 1/4 cup (48 g)
Vanilla extract: 2 tsp (10 ml)
Baking powder: 1 tsp (4 g)
Pinch of salt

Directions:

Blend all ingredients until smooth, 20 seconds.
Line pan with parchment, pour batter.
Optional swirl: cinnamon plus sweetener, or scatter 1/2 cup berries (75 g).
Bake at 375°F (190°C) 12 to 15 minutes until set.
Cool 5 minutes, slice into squares.

Doneness cues: Set center, light golden edges.

Make-ahead and storage: Refrigerate 4 days. Freeze up to 2 months. Reheat squares in toaster oven.

Swaps: Use lactose free cottage cheese for dairy sensitive.

Tip: Swirl cinnamon or berries before baking for variety.

Macros per serving (2 squares): 170 kcal, 12 g fat, 12 g protein, 3 g total carbs, 0 g fiber, 3 g net carbs.

Keto Cloud Bread French Toast (Gluten Free, Nut Free)

Servings: 4
Prep: 10 minutes, Cook: 8 minutes
Equipment: Skillet, shallow dish

Ingredients:

Cloud bread slices: 8 slices (store-bought or homemade)
Eggs: 3 large (150 g)
Heavy cream or almond milk: 1/2 cup (120 ml)
Powdered sweetener: 1 tbsp (8 g)
Cinnamon: 1 tsp (2 g)
Vanilla extract: 1 tsp (5 ml)
Butter for skillet: 1 tbsp (14 g)

Directions:

Lightly dry cloud bread slices in a 250°F (120°C) oven for 10 minutes.
Whisk eggs, cream, sweetener, cinnamon, vanilla.
Dip slices quickly, do not soak.
Cook on a buttered skillet over medium heat, 2 minutes per side.

Doneness cues: Golden surface, custard set.

Make-ahead and storage: Dry slices the day before. Refrigerate cooked slices 3 days. Reheat in toaster.

Swaps: Use almond milk for dairy free cooking and ghee or oil.

Tip: Dry cloud bread first for sturdier slices.

Macros per serving (2 slices): 220 kcal, 17 g fat, 11 g protein, 3 g total carbs, 1 g fiber, 2 g net carbs.

Low Carb Keto Berry Cream Cheese Coffee Cake (Gluten Free)

Servings: 12
Prep: 20 minutes, Bake: 35 to 40 minutes
Equipment: 9 inch springform pan

Batter:

Almond flour: 2 cups (200 g)
Baking powder: 2 tsp (8 g)
Salt: 1/4 tsp (1 g)
Eggs: 3 large (150 g)
Butter, melted: 1/2 cup (113 g)
Sweetener: 1/2 cup (96 g)
Vanilla: 1.5 tsp (7 ml)
Unsweetened almond milk: 1/3 cup (80 ml)
Xanthan gum, optional: 1/4 tsp (1 g)

Cream cheese layer:

Cream cheese: 8 oz (226 g)
Powdered sweetener: 1/4 cup (36 g)
Egg: 1 large (50 g)

Berries:

Mixed berries: 1 cup (140 g)

Crumb topping:

Almond flour: 3/4 cup (75 g)
Sweetener: 3 tbsp (36 g)
Butter, cold cubes: 3 tbsp (42 g)

Directions:

Mix batter ingredients, stir in xanthan if using.
Beat cream cheese layer until smooth.
Spread half batter in pan, dollop cream cheese, scatter berries, top with remaining batter.
Mix crumb topping and sprinkle over.
Bake at 350°F (175°C) 35 to 40 minutes until center just set.

Doneness cues: Slight jiggle, edges golden.

Make-ahead and storage: Bake the day before, chill overnight. Keeps 4 days refrigerated. Freeze slices up to 1 month. Reheat at room temp or briefly in a low oven.

Swaps: Dairy free is not recommended due to cream cheese layer.

Tip: A pinch of xanthan improves the crumb and slice.

Macros per serving: 300 kcal, 26 g fat, 8 g protein, 8 g total carbs, 3 g fiber, 5 g net carbs.

Sugar Free Low Carb Espresso Coffee Cake (Keto, Nut Free)

Servings: 12
Prep: 10 minutes, Bake: 25 to 30 minutes
Equipment: 8×8 inch pan or loaf pan

Ingredients:

Coconut flour: 1/2 cup (60 g)
Espresso powder: 2 tsp (4 g)
Baking powder: 1.5 tsp (6 g)
Salt: 1/4 tsp (1 g)
Eggs: 6 large (300 g)
Powdered or granular sweetener: 1/2 cup (96 g)
Melted butter or coconut oil: 1/2 cup (113 g)
Vanilla: 1 tsp (5 ml)
Unsweetened almond milk: 1/3 cup (80 ml)

Directions:

Whisk dry ingredients.
Whisk in eggs, melted fat, vanilla, and milk until smooth.
Pour into greased pan.
Bake at 350°F (175°C) 25 to 30 minutes. Cool fully.

Doneness cues: Toothpick clean at center, edges pull away.

Make-ahead and storage: Keeps at room temp 1 day, then refrigerate up to 5 days. Freeze slices up to 1 month.

Swaps: Use coconut oil and almond milk for dairy free.

Tip: Glaze with espresso icing using powdered sweetener and a splash of strong coffee.

Macros per serving: 210 kcal, 17 g fat, 7 g protein, 6 g total carbs, 3 g fiber, 3 g net carbs.

Sugar Free Keto Blueberry Scones (Nut Free, Gluten Free)

Servings: 8
Prep: 15 minutes, Bake: 18 to 22 minutes
Equipment: Mixing bowl, sheet pan

Ingredients:

Coconut flour: 3/4 cup (90 g)
Granular sweetener: 1/3 cup (64 g)
Baking powder: 2 tsp (8 g)
Salt: 1/4 tsp (1 g)
Cold unsalted butter, diced: 6 tbsp (85 g)
Eggs: 4 large (200 g)
Heavy cream or coconut cream: 1/3 cup (80 ml)
Blueberries: 3/4 cup (110 g)
Vanilla: 1 tsp (5 ml)

Directions:

Whisk dry ingredients. Cut in cold butter until crumbly.
Whisk eggs, cream, and vanilla. Combine to form dough.
Fold in blueberries gently.
Shape into a 7 inch disk, score into 8 wedges.
Chill 10 minutes, then bake at 350°F (175°C) 18 to 22 minutes.

Doneness cues: Golden edges, dry surface.

Make-ahead and storage: Freeze unbaked wedges 1 month, bake from frozen adding 3 minutes. Store baked scones 3 days refrigerated.

Swaps: Coconut cream for dairy free.

Tip: Chill dough 10 minutes for clean cuts.

Macros per scone: 230 kcal, 17 g fat, 7 g protein, 10 g total carbs, 5 g fiber, 5 g net carbs.

Keto Maple Pumpkin Scones (Gluten Free, Low Carb, Nut Free Option)

Servings: 8
Prep: 15 minutes, Bake: 18 to 22 minutes
Equipment: Sheet pan

Ingredients:

Almond flour: 2 cups (200 g) or coconut flour: 2/3 cup (80 g)
Baking powder: 2 tsp (8 g)
Pumpkin pie spice: 2 tsp (4 g)
Granular sweetener: 1/3 cup (64 g)
Salt: 1/4 tsp (1 g)
Cold butter: 6 tbsp (85 g)
Pumpkin puree: 3/4 cup (180 g)
Egg: 1 large (50 g)
Vanilla: 1 tsp (5 ml)

Maple glaze:

Powdered sweetener: 1/2 cup (72 g)
Maple extract: 1 tsp (5 ml)
Heavy cream or almond milk: 2 to 3 tbsp (30 to 45 ml)

Directions:

Mix dry ingredients, cut in cold butter.
Stir in pumpkin, egg, and vanilla until just combined.
Pat into a 7 inch disk, score into 8 wedges.
Bake at 350°F (175°C) 18 to 22 minutes.
Whisk glaze and drizzle over cooled scones.

Doneness cues: Firm to touch, golden bottoms.

Make-ahead and storage: Store 3 days in fridge. Freeze unglazed up to 1 month.

Swaps: Use coconut flour amount for nut free option and add 1 extra egg if dough seems dry.

Tip: Do not overwork the dough to keep it tender.

Macros per scone (almond flour): 250 kcal, 21 g fat, 7 g protein, 9 g total carbs, 4 g fiber, 5 g net carbs.

Sugar Free Keto Blueberry Coffee Cake (Nut Free, Gluten Free)

Servings: 12
Prep: 15 minutes, Bake: 30 to 35 minutes
Equipment: 8×8 inch pan

Coconut flour batter:

Coconut flour: 2/3 cup (80 g)
Baking powder: 2 tsp (8 g)
Salt: 1/4 tsp (1 g)
Eggs: 6 large (300 g)
Butter or coconut oil, melted: 1/2 cup (113 g)
Sweetener: 1/2 cup (96 g)
Vanilla: 1 tsp (5 ml)
Almond milk: 1/3 cup (80 ml)

Add-ins:

Blueberries: 1 cup (140 g), tossed in 1 tsp coconut flour

Crumb topping:

Coconut flour: 1/4 cup (30 g)
Sweetener: 3 tbsp (36 g)
Butter, cold: 3 tbsp (42 g)

Directions:

Mix batter, spread half in pan.
Scatter berries, top with remaining batter.
Mix crumbs and sprinkle on top.
Bake at 350°F (175°C) 30 to 35 minutes until toothpick clean.

Doneness cues: Set center, golden crumbs.

Make-ahead and storage: Refrigerate 4 days or freeze slices 1 month.

Swaps: Use coconut oil and almond milk for dairy free.

Tip: Toss berries in coconut flour so they do not sink.

Macros per serving: 220 kcal, 17 g fat, 7 g protein, 8 g total carbs, 4 g fiber, 4 g net carbs.

Keto Raspberry Vanilla Muffins

Servings: 12
Prep: 10 minutes, Bake: 18 to 22 minutes
Equipment: Muffin tin with liners

Ingredients:

Almond flour: 2 cups (200 g)
Baking powder: 2 tsp (8 g)
Salt: 1/4 tsp (1 g)
Eggs: 3 large (150 g)
Granular sweetener: 1/2 cup (96 g)
Butter, melted, or coconut oil: 1/2 cup (113 g)
Vanilla extract: 2 tsp (10 ml)
Unsweetened almond milk: 1/3 cup (80 ml)
Raspberries: 1 cup (125 g)
Lemon zest, optional: 1 tsp (2 g)

Directions:

Whisk wet ingredients with sweetener.
Fold in dry ingredients, then raspberries gently.
Fill liners 3/4 full.
Bake at 350°F (175°C) 18 to 22 minutes.

Doneness cues: Domed tops, toothpick clean.

Make-ahead and storage: Refrigerate 4 days. Freeze up to 2 months.

Swaps: Coconut oil and almond milk for dairy free.

Tip: Add lemon zest for brightness.

Macros per muffin: 210 kcal, 17 g fat, 7 g protein, 7 g total carbs, 3 g fiber, 4 g net carbs.

Low Carb Keto Pumpkin Cream Cheese Muffins

Servings: 12
Prep: 15 minutes, Bake: 20 to 24 minutes
Equipment: Muffin tin with liners

Pumpkin batter:

Almond flour: 2 cups (200 g)
Baking powder: 2 tsp (8 g)
Pumpkin pie spice: 2 tsp (4 g)
Salt: 1/4 tsp (1 g)
Pumpkin puree: 1 cup (240 g)
Eggs: 3 large (150 g)
Sweetener: 1/2 cup (96 g)
Butter, melted, or coconut oil: 1/2 cup (113 g)
Vanilla: 1 tsp (5 ml)

Cream cheese swirl:

Cream cheese, room temp: 6 oz (170 g)
Powdered sweetener: 3 tbsp (36 g)
Vanilla: 1/2 tsp (2.5 ml)

Directions:

Mix batter until smooth.
Beat swirl ingredients until creamy.
Fill liners halfway with batter, add a teaspoon of swirl, top with batter, then swirl with a toothpick.
Bake at 350°F (175°C) 20 to 24 minutes until domed.

Doneness cues: Set centers, no jiggle.

Make-ahead and storage: Refrigerate 4 days. Freeze up to 1 month.

Swaps: Use coconut oil and dairy free cream cheese for dairy free.

Tip: Use room temperature cream cheese for a smooth swirl.

Macros per muffin: 230 kcal, 19 g fat, 7 g protein, 7 g total carbs, 3 g fiber, 4 g net carbs.

Low Carb Keto Cottage Cheese Blueberry Muffins

Servings: 12
Prep: 10 minutes, Bake: 18 to 22 minutes
Equipment: Blender, muffin tin

Ingredients:

Cottage cheese, strained: 1 cup (220 g)
Eggs: 3 large (150 g)
Almond flour: 2 cups (200 g)
Baking powder: 2 tsp (8 g)
Sweetener: 1/2 cup (96 g)
Vanilla: 1 tsp (5 ml)
Unsweetened almond milk: 1/4 cup (60 ml)
Blueberries: 1 cup (140 g)

Directions:

Blend cottage cheese, eggs, milk, vanilla, and sweetener until smooth.
Fold in almond flour and baking powder, then blueberries.
Fill liners and bake at 350°F (175°C) 18 to 22 minutes.

Doneness cues: Golden edges, toothpick clean.

Make-ahead and storage: Refrigerate 4 days or freeze 1 month.

Swaps: Use lactose free cottage cheese if needed.

Tip: Strain cottage cheese for an extra smooth crumb.

Macros per muffin: 210 kcal, 15 g fat, 9 g protein, 7 g total carbs, 3 g fiber, 4 g net carbs.

Keto Nut Free Low Carb Cornbread Muffins with Cranberry & Jalapeño

Servings: 12
Prep: 10 minutes, Bake: 18 to 22 minutes
Equipment: Muffin tin

Ingredients:

Coconut flour: 2/3 cup (80 g)
Baking powder: 2 tsp (8 g)
Salt: 1/2 tsp (3 g)
Eggs: 6 large (300 g)
Butter or coconut oil, melted: 1/2 cup (113 g)
Sweetener: 2 tbsp (24 g)
Unsweetened almond milk: 1/3 cup (80 ml)
Sweet corn flavor extract, optional: 1/2 tsp (2.5 ml)
Fresh cranberries, chopped: 3/4 cup (75 g)
Jalapeño, minced: 1 pepper (15 g)

Directions:

Whisk eggs, milk, melted fat, sweetener, and extract.
Stir in coconut flour, baking powder, and salt until thick. Rest 5 minutes.
Fold in cranberries and jalapeño.
Bake at 350°F (175°C) 18 to 22 minutes.

Doneness cues: Firm tops, golden edges.

Make-ahead and storage: Refrigerate 4 days. Freeze up to 1 month.

Swaps: Use coconut oil for dairy free.

Tip: A touch of sweetener balances heat and tart.

Macros per muffin: 190 kcal, 15 g fat, 7 g protein, 8 g total carbs, 5 g fiber, 3 g net carbs.

Low Carb Blueberry Muffins (Dairy Free, Gluten Free, Keto)

Servings: 12
Prep: 10 minutes, Bake: 18 to 22 minutes
Equipment: Muffin tin

Ingredients:

Almond flour: 2 cups (200 g)
Baking powder: 2 tsp (8 g)
Salt: 1/4 tsp (1 g)
Eggs: 3 large (150 g)
Coconut oil, melted: 1/2 cup (113 g)
Granular sweetener: 1/2 cup (96 g)
Vanilla: 1 tsp (5 ml)
Unsweetened almond milk: 1/3 cup (80 ml)
Blueberries: 1 cup (140 g)

Directions:

Mix wet ingredients with sweetener.
Stir in dry ingredients, then fold in blueberries.
Start baking at 400°F (205°C) for 5 minutes, reduce to 350°F (175°C) for 12 to 15 minutes.

Doneness cues: High domes, dry crumb.

Make-ahead and storage: Refrigerate 4 days or freeze 1 month.

Swaps: Any non-dairy milk works.

Tip: Bake hot at first for a quick rise, then lower.

Macros per muffin: 205 kcal, 17 g fat, 7 g protein, 7 g total carbs, 3 g fiber, 4 g net carbs.

Sugar Free Keto Low Carb Cinnamon Rolls (Nut Free)

Servings: 12
Prep: 25 minutes, Bake: 18 to 22 minutes
Equipment: Mixing bowl, 9 inch round pan

Dough (nut free fat head):

Shredded mozzarella: 2 cups (226 g)
Cream cheese: 3 tbsp (42 g)
Coconut flour: 1/2 cup (60 g)
Baking powder: 1 tsp (4 g)
Eggs: 2 large (100 g)

Filling:

Butter, softened: 4 tbsp (56 g)
Brown sugar style sweetener: 1/3 cup (64 g)
Cinnamon: 1 tbsp (8 g)

Icing:

Powdered sweetener: 1/2 cup (72 g)
Cream cheese: 2 tbsp (28 g)
Heavy cream or almond milk: 2 to 3 tbsp (30 to 45 ml)
Vanilla: 1/2 tsp (2.5 ml)

Directions:

Melt mozzarella and cream cheese. Mix in coconut flour, baking powder, and eggs. Knead warm dough.
Roll between parchment to a 10×14 inch rectangle.
Spread filling, roll up from long side.
Chill log 10 minutes, slice with dental floss into 12.
Arrange in pan, bake at 375°F (190°C) 18 to 22 minutes.
Whisk icing and frost warm rolls.

Doneness cues: Golden tops, centers set.

Make-ahead and storage: Refrigerate baked rolls 4 days. Freeze unfrosted up to 1 month. Reheat at 300°F (150°C) 8 minutes.

Swaps: Use almond milk in icing for dairy free approach if using dairy free cheeses.

Tip: Dental floss makes clean slices.

Macros per roll: 240 kcal, 18 g fat, 14 g protein, 6 g total carbs, 3 g fiber, 3 g net carbs.

Low Carb Strawberry Cream Cheese Cinnamon Rolls

Servings: 12
Prep: 25 minutes, Bake: 18 to 22 minutes
Equipment: 9 inch pan

Dough:

Same as recipe above or your preferred low carb roll dough

Strawberry cream cheese filling:

Cream cheese, softened: 6 oz (170 g)
Powdered sweetener: 1/3 cup (48 g)
Vanilla: 1/2 tsp (2.5 ml)
Diced strawberries: 3/4 cup (120 g)

Glaze:

Powdered sweetener: 1/2 cup (72 g)
Heavy cream or almond milk: 2 to 3 tbsp (30 to 45 ml)

Directions:

Roll dough into a 10×14 inch rectangle.
Beat filling until smooth, fold in strawberries. Spread gently.
Roll up, chill 10 minutes, slice.
Bake at 375°F (190°C) 18 to 22 minutes.
Drizzle with glaze.

Doneness cues: Berries bubbling, dough golden.

Make-ahead and storage: Refrigerate 3 to 4 days. Freeze unfrosted up to 1 month. Reheat at 300°F (150°C).

Swaps: Dairy free cream cheese and almond milk for glaze if needed.

Tip: Chill the log 10 minutes before slicing for neat spirals.

Macros per roll: 245 kcal, 18 g fat, 13 g protein, 7 g total carbs, 2 g fiber, 5 g net carbs.

Keto Christmas Appetizers & Party Starters: Bite-Size, Dippable, Shareable

Grazing boards shine at holiday parties, especially when every bite is easy to hold and pass around. Build a spread with bite-size proteins, creamy dips, and crunchy add-ons, then keep the flow going with small plates and napkins. Pair dips with veggie sticks, keto crackers, and pork rinds for texture and crunch without the carbs.

Photo by Katie Barget

Keto Shrimp Cakes (Paleo, Gluten Free, Nut Free, Sugar Free)

Servings: 12 cakes
Prep: 15 minutes, Chill: 20 minutes, Cook: 8 to 10 minutes
Diet: Paleo, gluten free, nut free, sugar free

Ingredients:

Raw shrimp, peeled and deveined, chopped by hand: 1 lb (454 g)
Egg: 1 large (50 g)
Avocado mayo or clean mayo: 2 tbsp (30 g)
Coconut flour: 2 tbsp (16 g)
Fresh parsley, minced: 2 tbsp (8 g)
Chives or green onion, minced: 2 tbsp (8 g)
Lemon zest: 1 tsp (2 g)
Salt: 3/4 tsp (4 g)
Black pepper: 1/2 tsp (1 g)
Avocado oil for searing: 2 tbsp (28 g)

Directions:

Gently mix shrimp, egg, mayo, coconut flour, herbs, zest, salt, and pepper.
Form 12 small patties. Chill 20 minutes to firm.
Heat oil over medium. Pan sear 3 to 4 minutes per side until golden and opaque.

Tips:

Do not overprocess shrimp; chop by hand for a tender, bouncy texture.
Keep seafood cold, then cook just until opaque.

Make-ahead and storage: Shape and chill up to 24 hours. Cooked cakes keep 2 days refrigerated. Reheat in a 350°F oven for 6 to 8 minutes.
Macros per cake: 60 kcal, 3 g fat, 8 g protein, 1 g total carbs, 0 g fiber, 1 g net carbs.

Low Carb Keto Smoked Salmon Cream Cheese Stuffed Mini Peppers

Servings: 20 pieces
Prep: 15 minutes, Chill: 20 minutes
Diet: Gluten free, low carb

Ingredients:

Mini sweet peppers, halved and seeded: 10 peppers (about 300 g)
Smoked salmon, finely chopped: 6 oz (170 g)
Whipped cream cheese: 6 oz (170 g)
Lemon zest: 1 tsp (2 g) and lemon juice: 1 tbsp (15 ml)
Fresh dill, minced: 1 tbsp (3 g)
Black pepper: 1/4 tsp (0.5 g)

Directions:

Pat salmon dry, then fold into cream cheese with lemon, dill, and pepper.
Pipe or spoon into pepper halves.
Chill 20 minutes. Garnish with extra dill and a tiny zest pinch.

Tip: Pat salmon very dry to prevent a watery filling.
Make-ahead and storage: Fill up to 8 hours ahead and chill. Best served same day.
Macros per piece: 45 kcal, 3 g fat, 3 g protein, 1 g total carbs, 0 g fiber, 1 g net carbs.

Quick Low Carb Sugar Free Shrimp Cocktail Sauce

Servings: 6 (about 2 tbsp each)
Prep: 5 minutes, Chill: 20 minutes
Diet: Gluten free, sugar free

Ingredients:

Sugar free ketchup: 1/2 cup (120 g)
Prepared horseradish: 1 to 2 tbsp (15 to 30 g), to taste
Lemon juice: 1 tbsp (15 ml)
Worcestershire sauce: 1 tsp (5 ml)
Hot sauce: 1/2 to 1 tsp (2.5 to 5 ml)
Salt: pinch

Directions:

Whisk all ingredients until smooth.
Chill 20 minutes for flavors to marry.

Tip: Start with less horseradish, then add heat to taste.
Pairing: Serve with well chilled boiled shrimp, kept on ice.
Make-ahead and storage: Refrigerate up to 7 days.
Macros per serving: 10 kcal, 0 g fat, 0 g protein, 2 g total carbs, 0 g fiber, 2 g net carbs.

Keto Sugar Free Sweet Bacon Wrapped Chicken Bites

Servings: 30 bites
Prep: 15 minutes, Cook: 20 to 25 minutes
Diet: Gluten free, sugar free

Ingredients:

Chicken breast, 1 inch chunks: 1.5 lb (680 g)
Thin bacon slices: 15 slices, halved
Brown sugar style sweetener: 1/3 cup (64 g)
Chili powder: 1 tsp (3 g)
Smoked paprika: 1 tsp (2 g)
Salt: 1/2 tsp (3 g)
Black pepper: 1/2 tsp (1 g)

Directions:

Wrap chicken chunks with bacon, seam side down.
Mix sweetener, chili, paprika, salt, pepper. Toss bites or sprinkle evenly.
Bake on a rack set over a foil lined sheet at 400°F for 20 to 25 minutes until bacon is crisp and chicken hits 165°F.

Air fryer option: 380°F for 12 to 15 minutes, turn once.
Tip: Use a rack for even crisping and less grease.
Make-ahead and storage: Assemble up to 24 hours ahead. Reheat at 350°F for 8 minutes.
Macros per bite: 55 kcal, 3 g fat, 6 g protein, 1 g total carbs, 0 g fiber, 1 g net carbs.

Keto Low Carb Cheesy Sausage Stuffed Mushrooms

Servings: 24 mushrooms
Prep: 15 minutes, Cook: 20 to 22 minutes
Diet: Gluten free, low carb

Ingredients:

White or cremini mushrooms: 24 medium (about 1 lb, 454 g)
Pork sausage, cooked and drained: 10 oz (285 g)
Cream cheese, softened: 6 oz (170 g)
Grated Parmesan: 1/2 cup (45 g)
Garlic powder: 1/2 tsp (1.5 g)
Black pepper: 1/4 tsp (0.5 g)

Directions:

Remove stems. Pre-bake caps at 375°F for 8 minutes, cavity side down, to release moisture.
Mix hot drained sausage with cream cheese, Parmesan, garlic, and pepper.
Fill caps. Bake 12 to 14 minutes until bubbly.

Tip: Drain sausage well and pre-bake caps to avoid soggy mushrooms.
Make-ahead and storage: Stuff and chill up to 24 hours. Reheat at 350°F for 8 minutes.
Macros per mushroom: 55 kcal, 4 g fat, 4 g protein, 1 g total carbs, 0 g fiber, 1 g net carbs.

Philly Cheesesteak Stuffed Mushrooms

Servings: 20 mushrooms
Prep: 15 minutes, Cook: 18 to 20 minutes
Diet: Gluten free, low carb

Ingredients:

Large cremini mushrooms: 20 (about 1.2 lb, 540 g)
Shaved beef steak: 12 oz (340 g)
Bell pepper, thinly sliced: 1 cup (150 g)
Onion, thinly sliced: 1 cup (140 g)
Provolone slices: 10 slices, halved
Avocado oil: 1 tbsp (14 g)
Salt and pepper: 1/2 tsp each

Directions:

Sauté onions and peppers in oil until tender, 6 minutes. Add beef, season, cook until just done.
Pre-bake mushrooms, cavity up, at 375°F for 6 minutes.
Fill with beef mixture. Top with provolone. Bake 8 minutes.

Tip: Broil 1 to 2 minutes at the end for browned, melty cheese.
Make-ahead and storage: Fill and chill 12 hours. Reheat at 350°F for 10 minutes.
Macros per mushroom: 80 kcal, 6 g fat, 6 g protein, 2 g total carbs, 0 g fiber, 2 g net carbs.

Cheesy Sausage Spinach Zucchini Cups (Gluten Free, Low Carb)

Servings: 24 cups
Prep: 20 minutes, Cook: 18 to 20 minutes
Diet: Gluten free, low carb

Ingredients:

Medium zucchini: 4, cut into 1 inch rounds and hollowed
Cooked sausage, finely crumbled: 10 oz (285 g)
Chopped spinach, squeezed dry: 1 cup (60 g)
Shredded mozzarella: 1 cup (100 g)
Cream cheese: 4 oz (113 g)
Salt and pepper: 1/2 tsp each

Directions:

Salt zucchini lightly, rest 10 minutes, then blot dry.
Pre-bake cups at 400°F for 8 minutes to release moisture.
Mix sausage, spinach, cheeses, salt, pepper. Fill cups.
Bake 10 to 12 minutes until melty.

Air fryer option: 375°F for 8 to 10 minutes.
Tip: Salt and blot zucchini for the best texture.
Make-ahead and storage: Fill and chill 12 hours. Reheat at 350°F for 6 to 8 minutes.
Macros per cup: 55 kcal, 4 g fat, 4 g protein, 1 g total carbs, 0 g fiber, 1 g net carbs.

Keto Antipasto Skewers

Servings: 16 skewers
Prep: 15 minutes
Diet: Gluten free, low carb

Ingredients:

Mini mozzarella balls: 8 oz (226 g)
Mixed olives: 1 cup (140 g)
Salami slices, folded: 8 oz (226 g)
Pepperoncini, drained: 1 cup (150 g)
Cherry tomatoes: 1 cup (150 g)
Marinated artichoke hearts, drained: 1 cup (120 g)
Extra virgin olive oil: 2 tbsp (30 ml)
Cracked pepper: 1/2 tsp (1 g)

Directions:

Thread ingredients onto 4 to 6 inch skewers.
Drizzle with olive oil and crack black pepper over the top.

Tip: Add fresh basil leaves for aroma and color.
Make-ahead and storage: Assemble up to 24 hours. Keep chilled and covered.
Macros per skewer: 90 kcal, 7 g fat, 5 g protein, 2 g total carbs, 1 g fiber, 1 g net carb.

Paleo Keto Crackers

Servings: 40 crackers
Prep: 10 minutes, Bake: 12 to 16 minutes
Diet: Gluten free, paleo option, dairy free

Ingredients:

Almond flour or fine seed flour (sunflower/pepita): 1.5 cups (150 g)
Olive oil or avocado oil: 3 tbsp (45 ml)
Egg white: 1 large (30 g)
Salt: 1/2 tsp (3 g)
Garlic powder, optional: 1/2 tsp (1.5 g)

Directions:

Mix flour, oil, egg white, salt, and garlic powder to form a dough.
Roll thin between parchment sheets to about 1/16 inch. Score into squares.
Bake at 325°F for 12 to 16 minutes until golden at edges.

Tip: Cool completely on the tray for a perfect snap.
Make-ahead and storage: Keep in an airtight tin up to 7 days.
Macros per cracker: 25 kcal, 2 g fat, 1 g protein, 1 g total carbs, 0 g fiber, 1 g net carb.

Keto Cauliflower Hummus

Servings: 8 (about 1/4 cup each)
Prep: 10 minutes, Cook: 8 minutes
Diet: Gluten free, dairy free, vegan option

Ingredients:

Steamed cauliflower florets, very tender: 3 cups (300 g)
Tahini: 1/3 cup (80 g)
Lemon juice: 3 tbsp (45 ml)
Garlic: 1 to 2 cloves
Extra virgin olive oil: 2 tbsp (30 ml)
Salt: 3/4 tsp (4 g)
Cumin, optional: 1/2 tsp (1 g)

Directions:

Blend all ingredients until ultra smooth, scraping sides.
Adjust salt and lemon to taste. Drizzle with oil.

Tip: A pinch of cumin brings classic hummus flavor.
Serve with: Cucumber spears, bell pepper strips, pork rinds, or keto crackers.
Make-ahead and storage: Refrigerate up to 5 days.
Macros per serving: 110 kcal, 9 g fat, 3 g protein, 5 g total carbs, 2 g fiber, 3 g net carbs.

Crispy Low Carb Keto Tortilla Chips (Air Fryer or Oven, Dairy Free)

Servings: 6
Prep: 5 minutes, Cook: 6 to 10 minutes
Diet: Dairy free, low carb

Ingredients:

Store-bought keto tortillas or homemade dough: 6 small (about 150 g total)
Avocado oil: 1 tbsp (14 g)
Salt: 1/2 tsp (3 g)

Directions:

Cut tortillas into triangles. Brush with oil and sprinkle salt.
Air fryer: 350°F for 6 to 8 minutes, shaking halfway.
Oven: 350°F for 8 to 10 minutes on a rack lined sheet, flipping once, until crisp.

Tip: Cool chips on a rack so they stay crunchy.
Make-ahead and storage: Cool fully, then store airtight up to 4 days.
Macros per serving: 110 kcal, 7 g fat, 6 g protein, 5 g total carbs, 3 g fiber, 2 g net carbs.

Easy Pico De Gallo (Low Carb, Keto, Gluten Free)

Servings: 8 (about 1/4 cup each)
Prep: 10 minutes, Rest: 10 minutes
Diet: Gluten free, dairy free, vegan

Ingredients:

Roma tomatoes, seeded and diced: 2 cups (300 g)
White onion, finely diced: 1/2 cup (80 g)
Jalapeño, minced: 1 pepper (15 g)
Fresh cilantro, chopped: 1/3 cup (10 g)
Lime juice: 2 tbsp (30 ml)
Salt: 3/4 tsp (4 g)

Directions:

Chop and mix all ingredients in a bowl.
Rest 10 minutes so flavors meld.

Tip: Seed tomatoes to reduce water and keep chips crisp.
Make-ahead and storage: Refrigerate up to 3 days.
Macros per serving: 15 kcal, 0 g fat, 1 g protein, 3 g total carbs, 1 g fiber, 2 g net carbs.

Low Carb Cranberry Salsa

Servings: 12 (about 2 tbsp each)
Prep: 10 minutes, Chill: 30 minutes
Diet: Gluten free, dairy free, vegan, sugar free

Ingredients:

Fresh cranberries: 2 cups (200 g)
Jalapeño, seeded: 1 pepper (15 g)
Lime juice: 2 tbsp (30 ml)
Fresh cilantro: 1/3 cup (10 g)
Granular sweetener: 1/3 to 1/2 cup (64 to 96 g), to taste
Salt: 1/4 tsp (1 g)

Directions:

Pulse cranberries and jalapeño to a fine chop.
Add lime, cilantro, sweetener, and salt. Pulse just to combine.
Chill 30 minutes.

Tip: Balance sweet and tart to your liking.
Make-ahead and storage: Keeps 5 days refrigerated.
Macros per serving: 20 kcal, 0 g fat, 0 g protein, 5 g total carbs, 2 g fiber, 3 g net carbs.

Keto Greek Feta Dip

Servings: 10 (about 2 tbsp each)
Prep: 10 minutes, Chill: 20 minutes
Diet: Gluten free, low carb

Ingredients:

Greek feta, crumbled: 8 oz (226 g)
Greek yogurt or coconut yogurt: 1/2 cup (120 g)
Lemon juice: 1 tbsp (15 ml)
Fresh dill, chopped: 1 tbsp (3 g)
Extra virgin olive oil: 2 tbsp (30 ml)
Black pepper: 1/4 tsp (0.5 g)

Directions:

Blend or whip feta with yogurt, lemon, dill, and oil until creamy.
Chill 20 minutes before serving.

Tip: Serve with cucumber rounds and pepper strips.
Make-ahead and storage: Refrigerate up to 5 days.
Macros per serving: 90 kcal, 7 g fat, 5 g protein, 2 g total carbs, 0 g fiber, 2 g net carbs.

Mayo Free Cheesy Spinach Dip with Veggie Kabobs

Servings: 12 (about 3 tbsp each)
Prep: 10 minutes, Bake: 20 minutes
Diet: Gluten free, low carb, mayo free

Ingredients:

Frozen chopped spinach, thawed and squeezed dry: 10 oz (283 g)
Cream cheese, softened: 8 oz (226 g)
Greek yogurt: 1 cup (240 g)
Garlic, minced: 2 cloves
Shredded mozzarella: 1 cup (100 g)
Grated Parmesan: 1/2 cup (45 g)
Salt and pepper: 1/2 tsp each

Directions:

Mix all ingredients until smooth.
Bake at 375°F for 18 to 20 minutes until hot and bubbly.

Tip: Thread veggie kabobs with cucumber, peppers, and cherry tomatoes for clean dipping.
Make-ahead and storage: Assemble up to 24 hours ahead. Reheat at 325°F until warm.
Macros per serving: 150 kcal, 11 g fat, 11 g protein, 4 g total carbs, 1 g fiber, 3 g net carbs.

Dairy Free Keto Ranch Dressing

Servings: 12 (2 tbsp each)
Prep: 10 minutes, Chill: 30 minutes
Diet: Dairy free, gluten free, low carb

Ingredients:

Full fat canned coconut milk or unsweetened almond milk: 1 cup (240 ml)
Avocado oil mayo: 1/2 cup (120 g)
Fresh parsley, minced: 1 tbsp (3 g)
Fresh dill, minced: 1 tbsp (3 g)
Chives, minced: 1 tbsp (3 g)
Garlic, grated: 1 clove
Lemon juice: 1 tbsp (15 ml)
Salt and pepper: 1/2 tsp each

Directions:

Whisk all ingredients until smooth.
Chill 30 minutes to thicken and let flavors blend.

Tip: Adjust thickness with a splash of non-dairy milk.
Make-ahead and storage: Refrigerate up to 7 days. Shake before serving.
Macros per serving: 110 kcal, 11 g fat, 0 g protein, 1 g total carbs, 0 g fiber, 1 g net carb.

Helpful hosting notes:

Keep cold seafood over ice and serve within 2 hours.
For crisp textures, preheat pans, use racks, and cool fried or baked items on wire racks so steam does not soften the crust.
Dips love contrast, so set out a trio of dippers: veggie sticks, keto crackers, and pork rinds for crunch and scoop.

Healthy Christmas Soups & Salads: Warm Bowls and Fresh Greens

The richest mains taste better when you pair them with light, steady comfort. Think clear broths, creamy but not heavy sips, and crisp salads that wake up the palate. These low carb soups and salads bring warmth, crunch, and color to your holiday table without weighing you down.

Low Carb Keto Italian Wedding Soup

Servings: 6
Prep: 20 minutes, Cook: 25 minutes

Ingredients:

Ground pork and beef blend: 1 lb (454 g)
Egg: 1 large (50 g)
Almond flour: 1/4 cup (25 g)
Grated Parmesan: 1/3 cup (30 g), plus more to finish
Garlic, minced: 2 cloves
Italian seasoning: 1 tsp (2 g)
Salt: 1 tsp (6 g), black pepper: 1/2 tsp (1 g)
Chicken broth: 8 cups (1.9 L), low sodium
Baby spinach: 6 cups (180 g), loosely packed
Riced cauliflower or low carb pasta: 1.5 cups (200 g riced cauli) or 3 oz dry keto pasta

Directions:

Mix pork, beef, egg, almond flour, Parmesan, garlic, Italian seasoning, salt, and pepper. Roll 1 inch mini meatballs.
Tip for clearer broth: bake meatballs at 400°F for 10 to 12 minutes to render fat, then add to soup.
Simmer broth in a large pot. Add meatballs and riced cauliflower or keto pasta. Cook 8 to 10 minutes until tender.
Stir in spinach and simmer 1 to 2 minutes until wilted.
Season to taste. Finish with extra Parmesan.

Seasoning and acid: A squeeze of lemon brightens the broth. Adjust salt after adding cheese.

Make-ahead and reheating: Chill broth and meatballs separately up to 3 days. Reheat gently and add spinach fresh.
Freezer: Freeze broth with meatballs up to 2 months, add spinach after reheating.
Macros per serving: 290 kcal, 17 g fat, 26 g protein, 8 g total carbs, 2 g fiber, 6 g net carbs.

Slow Cooker Unstuffed Low Carb Cabbage Roll Soup

Servings: 8
Prep: 15 minutes, Cook: 6 to 7 hours on low

Ingredients:

Ground beef: 1.5 lb (680 g)
Avocado oil: 1 tbsp (14 g)
Onion, diced: 1 cup (150 g)
Garlic, minced: 3 cloves
Green cabbage, chopped: 8 cups (700 g)
Crushed tomatoes, no sugar added: 28 oz (794 g)
Beef broth: 6 cups (1.4 L)
Cauliflower rice: 3 cups (330 g)
Smoked paprika: 1 tsp (2 g)
Dried oregano: 1 tsp (2 g)
Salt: 2 tsp (12 g), black pepper: 1 tsp (2 g)

Directions:

Brown beef with oil, onion, and garlic until no pink remains. Drain.
Add beef, cabbage, tomatoes, broth, cauliflower rice, paprika, oregano, salt, and pepper to slow cooker.
Cook on low 6 to 7 hours until cabbage is very tender.
Adjust seasoning. Tip: finish with 1 to 2 tbsp red wine vinegar for balance.

Seasoning and acid: Vinegar lifts the tomatoes and fattiness of beef.

Make-ahead and reheating: Refrigerate up to 4 days; reheat covered over low heat.
Freezer: Freeze up to 3 months.
Macros per serving: 260 kcal, 14 g fat, 22 g protein, 12 g total carbs, 4 g fiber, 8 g net carbs.

Low Carb Creamy Chicken Soup (Keto, Gluten Free)

Servings: 6
Prep: 10 minutes, Cook: 20 minutes

Ingredients:

Cooked shredded chicken: 3 cups (360 g)
Chicken broth: 6 cups (1.4 L), low sodium
Heavy cream or coconut cream: 1 cup (240 ml)
Celery, diced: 1.5 cups (165 g)
Butter or avocado oil: 1 tbsp (14 g)
Dried thyme: 1 tsp (1 g)
Fresh parsley, chopped: 2 tbsp (8 g)
Salt: 1.25 tsp (7 g), black pepper: 1/2 tsp (1 g)
Xanthan gum, optional: 1/4 tsp (0.8 g)

Directions:

Sauté celery in butter until softened, 4 to 5 minutes.
Add broth and thyme, simmer 5 minutes.
Stir in chicken and cream; simmer 5 minutes.
If you want it thicker, sprinkle xanthan gum while whisking; simmer 2 minutes.
Season and finish with parsley.

Seasoning and acid: A squeeze of lemon or a dash of white wine vinegar sharpens the finish.

Make-ahead and reheating: Keeps 4 days; reheat gently to avoid curdling.
Freezer: Freeze without cream for 2 months; add cream after reheating.
Macros per serving: 320 kcal, 22 g fat, 26 g protein, 5 g total carbs, 1 g fiber, 4 g net carbs.

Low Carb Keto Chicken Minestrone Soup

Servings: 8
Prep: 15 minutes, Cook: 30 minutes

Ingredients:

Olive oil: 1.5 tbsp (22 ml)
Onion, diced: 1 cup (150 g)
Celery, diced: 1 cup (110 g)
Garlic, minced: 3 cloves
Boneless skinless chicken thighs, bite size: 1.25 lb (567 g)
Diced tomatoes, no sugar added: 28 oz (794 g)
Chicken broth: 8 cups (1.9 L)
Zucchini, diced: 2 cups (240 g)
Green beans, chopped: 2 cups (200 g)
Baby spinach: 4 cups (120 g)
Italian seasoning: 1.5 tsp (3 g)
Salt: 2 tsp (12 g), black pepper: 1 tsp (2 g)
Optional keto pasta: 4 oz dry

Directions:

Sauté onion and celery in oil until translucent. Add garlic for 30 seconds.
Add chicken, season, and cook until opaque.
Stir in tomatoes, broth, and Italian seasoning; simmer 15 minutes.
Add green beans and zucchini; simmer 6 to 8 minutes until just tender.
Stir in spinach for 1 to 2 minutes. Add optional keto pasta earlier per package timing.
Finish with grated Parmesan and a drizzle of olive oil.

Seasoning and acid: A splash of red wine vinegar balances tomatoes and greens.

Make-ahead and reheating: Refrigerate 4 days. Reheat gently to keep veggies tender.
Freezer: Freeze up to 2 months without pasta.
Macros per serving: 230 kcal, 9 g fat, 25 g protein, 12 g total carbs, 3 g fiber, 9 g net carbs.

Keto Cream of Chicken Soup with Cabbage

Servings: 6
Prep: 10 minutes, Cook: 25 minutes

Ingredients:

Butter: 2 tbsp (28 g)
Garlic, minced: 2 cloves
Green cabbage, thinly sliced: 6 cups (525 g)
Chicken, cooked and diced: 3 cups (360 g)
Chicken broth: 6 cups (1.4 L)
Heavy cream: 3/4 cup (180 ml)
Salt: 1.25 tsp (7 g), black pepper: 1 tsp (2 g)

Directions:

Melt butter, sauté garlic 30 seconds. Add cabbage and 1/2 tsp salt; cook 6 to 8 minutes until softened.
Pour in broth and simmer 10 minutes until cabbage is tender.
Add chicken and cream; simmer 3 to 4 minutes.
Optional: blend 2 cups of soup, then return for a thicker body.
Season generously with black pepper.

Seasoning and acid: A little lemon juice or cider vinegar cuts richness nicely.

Make-ahead and reheating: Refrigerate 4 days; reheat on low.
Freezer: Freeze up to 2 months. Cream may separate slightly; whisk while reheating.
Macros per serving: 300 kcal, 21 g fat, 22 g protein, 8 g total carbs, 2 g fiber, 6 g net carbs.

Keto Low Carb Broccoli Cheese Soup (Gluten Free)

Servings: 6
Prep: 10 minutes, Cook: 20 minutes

Ingredients:

Butter: 2 tbsp (28 g)
Onion, minced: 1/2 cup (80 g)
Garlic, minced: 2 cloves
Broccoli florets, chopped: 6 cups (540 g)
Chicken or vegetable broth: 6 cups (1.4 L)
Heavy cream: 3/4 cup (180 ml)
Sharp cheddar, shredded: 2.5 cups (250 g)
Salt: 1 tsp (6 g), black pepper: 1/2 tsp (1 g)
Nutmeg, optional: pinch

Directions:

Sauté onion in butter until soft; add garlic for 30 seconds.
Add broccoli and broth; simmer 10 to 12 minutes until tender.
Stir in cream. Remove from heat.
Add cheddar by handfuls off the heat, stirring until smooth. This prevents grainy soup.
Season and add a tiny pinch of nutmeg if you like.
Tip: blend half the soup for a creamy body while keeping some texture.

Seasoning and acid: A few drops of hot sauce or Dijon gives balance and depth.

Make-ahead and reheating: Keeps 3 to 4 days; reheat gently, do not boil.
Freezer: Best enjoyed fresh; cheese soups can split when frozen.
Macros per serving: 320 kcal, 25 g fat, 17 g protein, 9 g total carbs, 2 g fiber, 7 g net carbs.

Slow Cooker Keto Turkey Kale Rice Soup

Servings: 8
Prep: 10 minutes, Cook: 4 to 5 hours on low

Ingredients:

Ground turkey: 1.25 lb (567 g)
Onion, diced: 3/4 cup (120 g)
Garlic, minced: 3 cloves
Chicken broth: 8 cups (1.9 L)
Cauliflower rice: 4 cups (440 g)
Kale, chopped and stems removed: 6 cups (210 g)
Dried thyme: 1 tsp (1 g)
Bay leaf: 1
Salt: 2 tsp (12 g), black pepper: 1 tsp (2 g)
Olive oil: 1 tbsp (15 ml)
Lemon juice: 1 to 2 tbsp (15 to 30 ml), to finish

Directions:

Brown turkey with oil, onion, and garlic. Season with a pinch of salt and pepper.
Add to slow cooker with broth, cauliflower rice, kale, thyme, bay, salt, and pepper.
Cook on low 4 to 5 hours until kale is tender.
Remove bay leaf. Finish with lemon juice for brightness.

Seasoning and acid: Lemon at the end keeps flavors fresh.

Make-ahead and reheating: Refrigerate 4 days; reheat gently.
Freezer: Freeze up to 2 months.
Macros per serving: 210 kcal, 10 g fat, 22 g protein, 8 g total carbs, 2 g fiber, 6 g net carbs.

Keto Iceberg Wedge Salad with Keto Blue Cheese Dressing

Servings: 6
Prep: 15 minutes

Ingredients:

Iceberg lettuce, quartered into wedges: 1 large head (900 g)
Sugar free bacon, crisped and crumbled: 8 slices (120 g)
Cherry tomatoes, halved: 1 cup (150 g)
Chives, thinly sliced: 2 tbsp (6 g)
Blue cheese crumbles: 1/2 cup (70 g)

Blue cheese dressing:

Mayo: 1/2 cup (120 g)
Sour cream or coconut yogurt: 1/3 cup (80 g)
Blue cheese, crumbled: 1/3 cup (45 g)
Lemon juice: 1 tbsp (15 ml)
Water: 1 to 3 tbsp for thinning
Black pepper: 1/4 tsp (0.5 g)

Directions:

Whisk dressing, thinning to your liking. Salt if needed.
Chill plates for extra crunch.
Plate wedges, spoon dressing, top with bacon, tomatoes, chives, and blue cheese. Serve right away.

Seasoning and acid: Lemon in the dressing balances the creamy base.

Make-ahead and reheating: Dressing keeps 5 days. Assemble right before serving.
Freezer: Not suitable.
Macros per serving: 300 kcal, 26 g fat, 9 g protein, 6 g total carbs, 2 g fiber, 4 g net carbs.

Easy Arugula Avocado Salad

Servings: 4
Prep: 10 minutes

Ingredients:

Baby arugula: 6 cups (120 g)
Avocado, diced: 2 medium (300 g)
Extra virgin olive oil: 3 tbsp (45 ml)
Lemon juice: 2 tbsp (30 ml)
Shaved Parmesan: 1/3 cup (30 g)
Salt: 1/2 tsp (3 g), black pepper: 1/4 tsp (0.5 g)

Directions:

Whisk oil, lemon, salt, and pepper.
Toss arugula gently with dressing. Fold in avocado and Parmesan.
Tip: add 1/3 cup toasted almonds or pecans for crunch.

Seasoning and acid: Lemon keeps avocado bright and balances peppery arugula.

Make-ahead and reheating: Dress right before serving to avoid wilt.
Freezer: Not suitable.
Macros per serving: 240 kcal, 21 g fat, 6 g protein, 8 g total carbs, 4 g fiber, 4 g net carbs.

Low Carb Greek Goddess Kale Salad

Servings: 6
Prep: 15 minutes, Rest: 10 minutes

Ingredients:

Curly kale, stemmed and finely chopped: 8 cups (300 g)
Cucumber, chopped: 1.5 cups (225 g)
Kalamata olives, halved: 1/2 cup (70 g)
Feta, crumbled: 3/4 cup (100 g)

Creamy herb dressing:

Greek yogurt or coconut yogurt: 3/4 cup (180 g)
Olive oil: 2 tbsp (30 ml)
Lemon juice: 2 tbsp (30 ml)
Fresh dill: 2 tbsp (6 g)
Fresh parsley: 2 tbsp (6 g)
Garlic, grated: 1 clove
Salt: 3/4 tsp (4 g), black pepper: 1/4 tsp (0.5 g)

Directions:

Massage kale with 1 tbsp oil and a pinch of salt for 1 minute.
Whisk dressing until smooth.
Toss kale with dressing and let sit 10 minutes to soften.
Fold in cucumber, olives, and feta.

Seasoning and acid: Lemon and yogurt deliver a clean tang that balances salty feta.

Make-ahead and reheating: Holds well dressed for 24 hours in the fridge.
Freezer: Not suitable.
Macros per serving: 220 kcal, 17 g fat, 8 g protein, 10 g total carbs, 3 g fiber, 7 g net carbs.

Easy Low Carb Pecan Cranberry Brussels Sprout Salad

Servings: 6
Prep: 15 minutes, Rest: 15 minutes

Ingredients:

Shaved Brussels sprouts: 6 cups (420 g)
Pecans, toasted and chopped: 3/4 cup (85 g)
Sugar free dried cranberries or fresh chopped cranberries: 1/2 cup (60 g)
Olive oil: 1/4 cup (60 ml)
Apple cider vinegar: 3 tbsp (45 ml)
Dijon mustard: 1 tsp (5 ml)
Sweetener, optional: 1 tsp (4 g)
Salt: 1 tsp (6 g), black pepper: 1/2 tsp (1 g)

Directions:

Whisk oil, vinegar, Dijon, sweetener, salt, and pepper.
Toss Brussels with dressing, pecans, and cranberries. Rest 15 minutes.
Tip: toast nuts for deeper flavor and better crunch.

Seasoning and acid: Cider vinegar softens sprouts and balances sweetness from cranberries.

Make-ahead and reheating: Holds well 24 hours; add nuts just before serving.
Freezer: Not suitable.
Macros per serving: 230 kcal, 18 g fat, 6 g protein, 12 g total carbs, 5 g fiber, 7 g net carbs.

Roasted Butternut Squash Pomegranate Salad with Tahini Dressing

Servings: 6
Prep: 15 minutes, Cook: 25 minutes

Ingredients:

Butternut squash, 1 inch cubes: 4 cups (520 g)
Olive oil: 2 tbsp (30 ml)
Salt: 1 tsp (6 g), black pepper: 1/2 tsp (1 g)
Mixed greens or baby kale: 6 cups (180 g)
Pomegranate arils: 1/2 cup (80 g)

Tahini lemon dressing:

Tahini: 1/3 cup (80 g)
Lemon juice: 3 tbsp (45 ml)
Warm water: 2 to 4 tbsp (30 to 60 ml) to thin
Garlic, grated: 1 clove
Salt: 1/2 tsp (3 g)

Directions:

Toss squash with oil, salt, and pepper. Roast at 425°F for 22 to 25 minutes until caramelized. Cool slightly.
Whisk tahini dressing until creamy. Thin as needed.
Assemble greens, warm squash, and pomegranate. Drizzle dressing.
Tip: portion pomegranate, 1 to 2 tbsp per serving, to manage carbs.

Seasoning and acid: Lemon in the dressing balances the sweet squash and tart arils.

Make-ahead and reheating: Roast squash a day ahead; reheat lightly. Dress just before serving.
Freezer: Not suitable.
Macros per serving: 230 kcal, 15 g fat, 5 g protein, 19 g total carbs, 5 g fiber, 14 g net carbs.

Key soup tips for best results:

For clear broth, simmer gently and skim foam, or bake meatballs and proteins first to reduce fat in the pot.
Add tender vegetables at the end so they stay bright and crisp-tender.
Fold in cheese off the heat to avoid splitting, and season after adding salty ingredients like Parmesan.

Crunch pointers for salads:

Chill plates and greens for extra snap.
Toast nuts, then add at the end so they stay crunchy.
Use lemon or vinegar to balance creamy dressings and richer toppings like bacon or cheese.

Easy Keto Christmas Dinner Mains: Showstoppers Without the Carbs

Stress-free centerpieces make the holiday feel calm, even when the table is full. Slow cookers, sheet pans, and set-it-and-forget-it roasts deliver tender, glossy mains without the carb overload.

Photo by cottonbro studio

Slow Cooker Balsamic Pork Tenderloin (Keto, Low Carb)

Servings: 6 to 8
Time: 10 minutes prep, 2 to 3 hours low
Equipment: 5 to 6 quart slow cooker, skillet for searing

Ingredients:

Pork tenderloin: 2 pieces, 1 lb each (900 g total)
Balsamic vinegar: 1/3 cup (80 ml)
Minced garlic: 4 cloves
Italian seasoning: 1.5 tsp
Salt: 1.25 tsp, black pepper: 1 tsp
Allulose or monk fruit: 2 tbsp (24 g)
Olive oil: 1 tbsp (15 ml)

Directions:

Pat dry, season with salt, pepper, and Italian seasoning.
Sear in hot oil, 2 minutes per side.
Add to slow cooker with balsamic, garlic, and sweetener.
Cook on low 2 to 3 hours until 140 to 145°F.
Rest 10 minutes. Reduce juices in a skillet to a glaze.

Doneness cues: Pull at 145°F for juicy slices.
Make-ahead: Marinate overnight. Reheat slices in glaze over low.
Freezer: Freeze cooked, sliced pork with glaze up to 2 months.
Carving tip: Slice across the grain in 1/2 inch pieces.
Macros per serving (1/8): 195 kcal, 7 g fat, 30 g protein, 3 g total carbs, 3 g net carbs.

Slow Cooker Low Carb Beef Short Ribs (Paleo, Keto)

Servings: 6
Time: 15 minutes prep, 7 to 8 hours low
Equipment: Dutch oven or skillet, 6 quart slow cooker

Ingredients:

Bone-in short ribs: 4 lb (1.8 kg)
Beef broth: 2 cups (480 ml)
Tomato paste: 2 tbsp (34 g)
Onion, sliced: 1 cup (150 g)
Garlic, smashed: 5 cloves
Bay leaf: 1, thyme: 1 tsp
Salt: 2 tsp, pepper: 1 tsp
Avocado oil: 1 tbsp

Directions:

Season ribs. Sear all sides in oil.
Whisk broth and tomato paste; add to slow cooker with aromatics.
Cook on low 7 to 8 hours until fork tender.
Chill sauce, remove fat cap, reduce to glossy finish.

Doneness cues: Meat pulls back from bones, fork slides in easily.
Make-ahead: Best the day before; sauce improves overnight.
Freezer: Up to 3 months in sauce.
Serving note: Spoon reduced sauce over ribs.
Macros per serving: 480 kcal, 35 g fat, 34 g protein, 4 g total carbs, 2 g fiber, 2 g net carbs.

Garlic Herb NY Strip Roast with Mustard Cream Sauce

Servings: 10 to 12
Time: 15 minutes prep, 1.5 to 2 hours cook
Equipment: Roasting pan with rack, probe thermometer, skillet

Ingredients:

NY strip roast: 5 to 6 lb (2.3 to 2.7 kg)
Softened butter: 4 tbsp (56 g)
Garlic, minced: 6 cloves
Fresh rosemary and thyme, minced: 2 tbsp total
Salt: 2.5 tsp, pepper: 1.5 tsp

Mustard cream sauce:

Pan drippings: all
Dijon mustard: 2 tbsp (30 g)
Heavy cream: 1 cup (240 ml)

Directions:

Rub roast with butter, garlic, herbs, salt, pepper.
Roast at 450°F for 15 minutes, then 325°F until 125°F for medium-rare.
Rest 20 minutes, tented.
Deglaze pan, whisk in Dijon and cream, simmer to coat a spoon.

Doneness temps: 125°F rare, 130°F medium-rare, 135°F medium.
Make-ahead: Season 24 hours ahead, uncovered in the fridge.
Freezer: Slice leftovers, freeze in sauce up to 2 months.
Carving tip: Slice against the grain into 1/2 inch slabs.
Macros per serving: 420 kcal, 28 g fat, 38 g protein, 2 g total carbs, 2 g net carbs.

Keto Beef Brisket (Low Carb, Gluten Free)

Servings: 10
Time: 20 minutes prep, 6 to 8 hours cook
Equipment: Roasting pan with lid or slow cooker

Ingredients:

Beef brisket, whole: 5 lb (2.3 kg)
Spice rub: salt 2.5 tsp, pepper 2 tsp, smoked paprika 2 tsp, garlic powder 2 tsp, onion powder 1 tsp
Beef broth: 2 cups (480 ml)

Directions:

Rub brisket well. Rest 30 minutes.
Oven: 300°F, covered, 6 to 8 hours with broth until probe tender.
Slow cooker: low 8 to 10 hours.
Rest 30 minutes before slicing.

Tip: Cook until probe tender, not by time alone.
Make-ahead: Tastes better the next day; chill and slice cold.
Freezer: Up to 3 months with pan juices.
Carving tip: Separate point and flat; slice flat across the grain.
Macros per serving: 390 kcal, 26 g fat, 37 g protein, 2 g total carbs, 2 g net carbs.

Keto Garlic Butter Steak Bites

Servings: 6
Time: 10 minutes
Equipment: Cast iron skillet

Ingredients:

Sirloin or strip steak, 1 inch cubes: 2 lb (900 g)
Salt: 1.5 tsp, pepper: 1 tsp
Butter: 4 tbsp (56 g)
Garlic, minced: 4 cloves
Fresh parsley, chopped: 2 tbsp

Directions:

Pat steak very dry. Season.
Sear in two batches on high, 2 minutes per side.
Turn off heat, add butter and garlic, toss. Finish with parsley.

Doneness cues: 130°F for medium-rare.
Make-ahead: Cube and season 8 hours ahead.
Freezer: Not ideal after cooking; freeze raw cubes up to 2 months.
Serving tip: Keep batches small for a better crust.
Macros per serving: 320 kcal, 22 g fat, 28 g protein, 1 g total carbs, 1 g net carb.

Keto Chicken Kiev (Low Carb, Gluten Free, Nut Free)

Servings: 6
Time: 25 minutes prep, 25 minutes cook
Equipment: Skillet or oven, baking sheet, parchment

Ingredients:

Chicken breasts: 3 large, halved into 6 cutlets (about 2 lb, 900 g)
Salt: 1.5 tsp, pepper: 1 tsp

Garlic herb butter:

Butter: 6 tbsp (85 g)
Parsley and dill, minced: 2 tbsp total
Garlic, minced: 3 cloves
Lemon zest: 1 tsp

Coating:

Eggs: 2 large, beaten
Pork rind crumbs: 1.5 cups (90 g) or crushed seeds for nut free
Paprika: 1 tsp

Directions:

Mix butter, herbs, garlic, zest. Form 6 logs, freeze 20 minutes.
Pound chicken thin, season. Place butter log, roll, and seal edges.
Dip in egg, coat in crumbs.
Bake at 375°F for 22 to 25 minutes or pan fry in shallow oil 3 to 4 minutes per side, then finish in oven.

Doneness: 165°F at the thickest part.
Make-ahead: Assemble and freeze raw up to 2 months.
Freezer: Bake from frozen at 375°F for 35 to 40 minutes.
Tip: Freezing butter logs makes neat assembly.
Macros per serving: 420 kcal, 28 g fat, 38 g protein, 2 g total carbs, 1 g fiber, 1 g net carb.

Keto Low Carb Slow Cooker Balsamic Chicken Thighs

Servings: 6
Time: 10 minutes prep, 3 to 4 hours low
Equipment: 5 quart slow cooker, broiler

Ingredients:

Bone-in skin-on chicken thighs: 3 lb (1.36 kg)
Balsamic vinegar: 1/3 cup (80 ml)
Garlic, minced: 4 cloves
Italian herbs: 1.5 tsp
Allulose or monk fruit: 2 tbsp (24 g)
Salt: 1.25 tsp, pepper: 1 tsp

Directions:

Mix balsamic, garlic, herbs, sweetener.
Add thighs to slow cooker, pour sauce.
Cook on low 3 to 4 hours to 175°F.
Broil 3 to 4 minutes to crisp skin. Reduce juices to glaze.

Make-ahead: Marinate up to 24 hours.
Freezer: Freeze raw in marinade up to 2 months.
Serving tip: Spoon glaze over crispy skin.
Macros per serving: 380 kcal, 26 g fat, 32 g protein, 3 g total carbs, 3 g net carbs.

Keto Sheet Pan Cilantro Lime

Servings: 4
Time: 10 minutes prep, 15 to 20 minutes cook
Equipment: Sheet pan lined with parchment

Protein: choose chicken or shrimp

Chicken thighs, boneless: 1.5 lb (680 g), or large shrimp, peeled: 1.25 lb (567 g)

Marinade:

Cilantro, chopped: 1/2 cup (20 g)
Lime juice: 3 tbsp (45 ml) and zest: 1 tsp
Garlic, minced: 3 cloves
Olive oil: 3 tbsp (45 ml)
Cumin: 1 tsp, chili powder: 1 tsp
Salt: 1 tsp, pepper: 1/2 tsp

Veggies:

Bell pepper strips: 2 cups (300 g)
Zucchini, half moons: 2 cups (240 g)

Directions:

Marinate protein 20 minutes.
Arrange on sheet with veggies.
Bake chicken at 425°F for 18 to 20 minutes to 175°F. Shrimp cooks 10 to 12 minutes to opaque.

Tip: Add lime zest to the marinade for stronger flavor.
Make-ahead: Marinate 12 hours max for chicken, 1 hour for shrimp.
Freezer: Freeze raw marinated chicken up to 2 months.
Macros per serving with chicken: 360 kcal, 22 g fat, 32 g protein, 8 g total carbs, 3 g fiber, 5 g net carbs.

Crock Pot Chicken Marsala

Servings: 6
Time: 10 minutes prep, 3 to 4 hours low
Equipment: 5 quart slow cooker, skillet

Ingredients:

Chicken breasts: 2 lb (900 g)
Mushrooms, sliced: 16 oz (454 g)
Chicken broth: 1.25 cups (300 ml)
Dry Marsala-style swap: 1/2 cup (120 ml) dry red or white wine plus 1 tsp brandy extract
Garlic, minced: 3 cloves
Salt: 1.25 tsp, pepper: 1/2 tsp
Heavy cream: 3/4 cup (180 ml)
Xanthan gum, optional: 1/4 tsp

Directions:

Add chicken, mushrooms, broth, wine swap, garlic, salt, and pepper.
Cook on low 3 to 4 hours to 165°F.
Stir in cream. Thicken with xanthan if needed.

Tip: Brown mushrooms first in a skillet for deeper flavor.
Make-ahead: Prep the base the night before.
Freezer: Freeze cooked chicken and sauce up to 2 months.
Macros per serving: 330 kcal, 18 g fat, 37 g protein, 6 g total carbs, 1 g fiber, 5 g net carbs.

Keto Sticky Balsamic Pork Belly

Servings: 8
Time: 15 minutes prep, 3 hours cook
Equipment: Roasting pan, skillet

Ingredients:

Pork belly slab: 3 lb (1.36 kg)
Salt: 2 tsp, pepper: 1 tsp
Balsamic vinegar: 1/2 cup (120 ml)
Soy sauce or coconut aminos: 1/4 cup (60 ml)
Allulose: 1/3 cup (64 g)
Garlic, minced: 4 cloves

Directions:

Score skin, season. Roast at 300°F for 2.5 hours, fat side up.
Cool slightly, cube pork.
Simmer balsamic, soy, allulose, and garlic to a syrup.
Pan toss cubes until sticky.

Tip: Render fat slowly for tender bites.
Make-ahead: Roast and cube a day ahead; glaze before serving.
Freezer: Freeze glazed cubes up to 2 months.
Macros per serving: 520 kcal, 47 g fat, 20 g protein, 5 g total carbs, 5 g net carbs.

Keto Pork Tenderloin with Macadamia Cauliflower Mash

Servings: 6
Time: 15 minutes prep, 25 to 30 minutes cook
Equipment: Sheet pan, blender

Pork:

Pork tenderloin: 2 lb (900 g)
Olive oil: 1 tbsp (15 ml)
Salt: 1.25 tsp, pepper: 1 tsp
Garlic powder: 1 tsp, smoked paprika: 1 tsp

Mash:

Cauliflower florets: 6 cups (600 g), steamed very tender
Macadamia nuts, toasted: 1/2 cup (70 g)
Butter or ghee: 3 tbsp (42 g)
Heavy cream or coconut cream: 1/3 cup (80 ml)
Salt: 3/4 tsp

Directions:

Rub pork with oil and seasonings.
Roast at 400°F for 20 to 23 minutes to 145°F. Rest 10 minutes.
Blend mash until creamy. Adjust salt and cream.

Tip: Toast nuts before blending for a big flavor boost.
Make-ahead: Mash holds 2 days; reheat gently with a splash of cream.
Freezer: Mash freezes well up to 1 month.
Carving tip: Slice pork across the grain into medallions.
Macros per serving: 430 kcal, 29 g fat, 33 g protein, 9 g total carbs, 3 g fiber, 6 g net carbs.

Keto Crispy Pork Cutlets (Gluten Free, Low Carb, Nut Free)

Servings: 4
Time: 10 minutes prep, 10 minutes cook
Equipment: Skillet or air fryer

Ingredients:

Thin pork cutlets: 1.5 lb (680 g)
Salt: 1 tsp, pepper: 1/2 tsp
Eggs: 2 large, beaten
Pork rind crumbs or seed crumbs: 1.5 cups (90 g)
Avocado oil: 3 tbsp for frying, or spray for air fryer

Directions:

Pound cutlets evenly. Season.
Dip in egg, coat in crumbs.
Pan fry 2 to 3 minutes per side, or air fry at 400°F for 8 to 10 minutes, flipping once.

Doneness: 145°F, then rest 5 minutes.
Make-ahead: Bread up to 6 hours ahead; chill.
Freezer: Freeze breaded raw up to 2 months.
Serving tip: Keep warm on a rack so they stay crisp.
Macros per serving: 390 kcal, 24 g fat, 40 g protein, 1 g total carbs, 1 g net carb.

Salt & Pepper Sugar Free Keto BBQ Ribs

Servings: 6
Time: 15 minutes prep, 3 to 3.5 hours cook
Equipment: Sheet pan with rack, foil

Ingredients:

Pork spare ribs or baby backs: 2 racks, 5 to 6 lb total
Kosher salt: 2.5 tsp, black pepper: 2 tsp
Sugar free BBQ sauce: 1 cup (240 ml)

Directions:

Remove membrane from ribs.
Season with salt and pepper. Wrap in foil.
Bake at 275°F for 2.5 to 3 hours until bones wiggle.
Unwrap, brush with sauce, broil 3 to 5 minutes.

Doneness cues: Tender flex when you lift with tongs.
Make-ahead: Cook to tender, chill, glaze and broil to serve.
Freezer: Freeze cooked ribs up to 2 months.
Carving tip: Flip bone side up to see the lines, then slice between bones.
Macros per serving: 520 kcal, 38 g fat, 40 g protein, 4 g total carbs, 4 g net carbs.

Low Carb Keto Sheet Pan Mini Meatloaves

Servings: 8 mini loaves
Time: 15 minutes prep, 18 to 22 minutes bake
Equipment: Sheet pan or mini loaf pan

Ingredients:

Ground beef, 85%: 2 lb (900 g)
Egg: 1 large
Almond flour or crushed pork rinds: 1/2 cup (50 g)
Onion powder: 1 tsp, garlic powder: 1 tsp
Salt: 1.25 tsp, pepper: 1/2 tsp
Sugar free ketchup: 1/3 cup (80 g)
Brown sugar style sweetener: 1 tbsp (optional)

Directions:

Mix beef, egg, binder, spices. Shape 8 minis.
Bake at 400°F for 15 minutes.
Mix ketchup and sweetener, glaze tops. Bake 3 to 7 minutes more to 160°F.

Make-ahead: Shape and chill up to 24 hours.
Freezer: Bake, cool, wrap, and freeze up to 2 months.
Tip: Use a pan with wells or parchment for easy cleanup.
Macros per mini loaf: 280 kcal, 18 g fat, 25 g protein, 4 g total carbs, 1 g fiber, 3 g net carbs.

Keto Zucchini Cannelloni (Low Carb, Gluten Free)

Servings: 6
Time: 25 minutes prep, 25 minutes bake
Equipment: Mandoline, 9×13 inch pan

Ingredients:

Zucchini, sliced lengthwise into ribbons: 4 large
Ricotta or dairy free ricotta: 15 oz (425 g)
Egg: 1 large
Parmesan, grated: 1/2 cup (45 g)
Salt: 1 tsp, pepper: 1/2 tsp
Meat sauce, sugar free: 2 cups (480 ml)
Shredded mozzarella: 2 cups (200 g)

Directions:

Salt zucchini ribbons 10 minutes, blot dry.
Mix ricotta, egg, Parmesan, salt, and pepper.
Spread a spoonful on ribbons, roll, place over meat sauce. Top with mozzarella.
Bake at 375°F for 22 to 25 minutes until bubbly.

Tip: Pre-sweat zucchini to reduce water.
Make-ahead: Assemble and chill 24 hours.
Freezer: Freeze after baking up to 2 months.
Macros per serving: 320 kcal, 20 g fat, 26 g protein, 10 g total carbs, 2 g fiber, 8 g net carbs.

Instant Pot (Pressure Cooker) Low Carb Whole Chicken and Gravy

Servings: 6
Time: 10 minutes prep, 25 to 35 minutes pressure
Equipment: 6 quart pressure cooker, trivet, blender

Ingredients:

Whole chicken: 4 to 4.5 lb (1.8 to 2 kg)
Chicken broth: 1 cup (240 ml)
Onion: 1 small, quartered
Garlic: 4 cloves
Salt: 2 tsp, pepper: 1 tsp
Thyme: 1 tsp
Butter: 2 tbsp (28 g)

Directions:

Season chicken. Add broth, onion, garlic, and thyme to pot.
Place chicken on trivet. Pressure cook 6 minutes per lb.
Natural release 10 minutes.
Blend drippings with butter for silky gravy.
Broil chicken 5 to 8 minutes for crisp skin.

Doneness: 165°F at the breast.
Make-ahead: Cook and carve; reheat with gravy.
Freezer: Shred and freeze meat with gravy up to 3 months.
Carving tip: Remove legs and thighs first, then breasts off the bone.
Macros per serving: 390 kcal, 25 g fat, 36 g protein, 1 g total carbs, 1 g net carb.

Low Carb Keto Dijon Chicken Thighs

Servings: 6
Time: 10 minutes prep, 30 minutes cook
Equipment: Oven-safe skillet

Ingredients:

Bone-in chicken thighs: 3 lb (1.36 kg)
Salt: 1.25 tsp, pepper: 1 tsp
Butter: 2 tbsp (28 g)
Garlic, minced: 3 cloves
Dijon mustard: 3 tbsp (45 g)
Heavy cream: 3/4 cup (180 ml)
Thyme: 1 tsp
White wine vinegar: 1 tsp

Directions:

Sear seasoned thighs in butter, skin side down, 5 minutes.
Whisk garlic, Dijon, cream, thyme, and vinegar; pour around chicken.
Bake at 375°F for 20 to 25 minutes to 175°F. Spoon pan sauce to serve.

Make-ahead: Sauce can be mixed 2 days ahead.
Freezer: Freeze cooked thighs with sauce up to 2 months.
Serving tip: Re-crisp under broiler if reheated.
Macros per serving: 420 kcal, 30 g fat, 31 g protein, 3 g total carbs, 3 g net carbs.

Sheet Pan Low Carb Keto Crack Slaw

Servings: 6
Time: 10 minutes prep, 20 minutes bake
Equipment: Rimmed sheet pan

Ingredients:

Ground pork or beef: 1.5 lb (680 g)
Bagged cabbage slaw mix: 6 cups (420 g)
Coconut aminos or soy sauce: 3 tbsp (45 ml)
Sesame oil: 1 tbsp (15 ml)
Garlic powder: 1 tsp, ginger powder: 1 tsp
Salt: 1/2 tsp, pepper: 1/2 tsp
Optional: chili flakes, 1/2 tsp

Directions:

Scatter meat on pan, season. Bake at 425°F for 10 minutes.
Add slaw, aminos, sesame oil, and spices; toss.
Bake 8 to 10 minutes until wilted with crisp edges.

Tip: Finish with scallions and sesame seeds.
Make-ahead: Keeps 4 days; reheat on a hot skillet.
Freezer: Up to 2 months, texture softens slightly.
Macros per serving: 320 kcal, 22 g fat, 22 g protein, 8 g total carbs, 3 g fiber, 5 g net carbs.

Carving and Resting Cheat Sheet

Here are quick cues that save your roast and your sanity:

Resting time: roast beef and pork 10 to 20 minutes, poultry 10 to 15 minutes. Juices redistribute and slices stay moist.
Find the grain: look for the muscle lines, then slice across the lines for tender bites.
Use a probe thermometer: it beats guessing. Pull meat a few degrees early since it continues to rise.

Keto Christmas Side Dishes: Creamy, Cheesy, and Holiday-Ready

Bright, buttery, and crunchy sides bring the feast together. These low carb classics are creamy where you want them, cheesy where you need them, and still light enough to let the mains shine.

Photo by Karola G

Creamy Low Carb Keto Ranch Cauliflower Mash

Servings: 6
Time: 10 minutes prep, 12 to 15 minutes cook
Equipment: Steamer basket, blender or food processor, 2 quart saucepan

Ingredients:

Cauliflower florets: 6 cups (600 g)
Unsalted butter: 3 tbsp (42 g)
Heavy cream or chicken broth: 1/3 cup (80 ml)
Ranch seasoning, keto friendly: 1.5 tbsp (12 g)
Salt: 1/2 tsp, black pepper: 1/4 tsp

Directions:

Steam cauliflower until very tender, 12 to 15 minutes.
Drain well, then spread on a towel lined sheet for 5 minutes to dry.
Blend hot florets with butter and cream or broth until smooth.
Pulse in ranch seasoning, salt, and pepper. Adjust to taste.

Pan size: Use a 2 quart saucepan with a steamer basket.

Make-ahead and reheating: Chill up to 2 days. Reheat covered over low heat with 1 to 2 tbsp cream.

Freezer: Freeze up to 1 month. Thaw overnight, reblend with a splash of cream.

Tip: Dry the cauliflower after steaming so the mash is not watery.

Macros per serving: 145 kcal, 12 g fat, 4 g protein, 7 g total carbs, 3 g fiber, 4 g net carbs.

Easy Low Carb Keto Pumpkin Cauliflower Mash Recipe

Servings: 6
Time: 10 minutes prep, 15 minutes cook
Equipment: Steamer basket, blender

Ingredients:

Cauliflower florets: 5 cups (500 g)
Pumpkin puree: 3/4 cup (180 g)
Unsalted butter: 3 tbsp (42 g)
Ground sage: 1/2 tsp
Ground nutmeg: 1/8 tsp
Salt: 3/4 tsp, black pepper: 1/4 tsp
Optional Parmesan, grated: 1/3 cup (30 g) for umami

Directions:

Steam cauliflower until very soft, 12 to 15 minutes, then drain and dry on towels.
Blend cauliflower, pumpkin, and butter until creamy.
Season with sage, nutmeg, salt, and pepper.
Fold in Parmesan if using, then blend 5 seconds more.

Pan size: 2 quart saucepan with steamer insert.

Make-ahead and reheating: Store up to 2 days. Reheat gently, add 1 to 2 tbsp cream if thick.

Freezer: Freeze up to 1 month. Reblend after thawing for a smooth texture.

Tip: Add Parmesan for a savory note that balances pumpkin.

Macros per serving: 135 kcal, 10 g fat, 5 g protein, 8 g total carbs, 3 g fiber, 5 g net carbs.

Slow Cooker Creamy Mashed Cauliflower

Servings: 8
Time: 10 minutes prep, 3 hours low
Equipment: 4 to 5 quart slow cooker, immersion blender

Ingredients:

Cauliflower florets: 8 cups (800 g)
Cream cheese or dairy free cream cheese: 4 oz (113 g)
Unsalted butter or ghee: 3 tbsp (42 g)
Garlic, minced: 2 cloves
Salt: 1 tsp, black pepper: 1/2 tsp

Directions:

Add cauliflower, garlic, salt, and pepper to the slow cooker.
Cook on low 3 hours until very tender. Crack the lid during the last 30 minutes to steam off moisture.
Add cream cheese and butter, then blend until silky.

Pan size: 4 to 5 quart slow cooker.

Make-ahead and reheating: Hold on warm up to 2 hours. Refrigerate 3 days. Reheat covered over low.

Freezer: Up to 1 month. Reblend after thawing.

Tip: Crack the lid in the last stretch to reduce water and get a thicker mash.

Macros per serving: 135 kcal, 11 g fat, 4 g protein, 7 g total carbs, 3 g fiber, 4 g net carbs.

Keto Low Carb Cranberry Sauce

Servings: 12 (about 2 tbsp each)
Time: 5 minutes prep, 12 minutes simmer, 1 hour cool
Equipment: 2 quart saucepan

Ingredients:

Fresh cranberries: 12 oz (340 g)
Granular sweetener, to taste: 1/2 to 3/4 cup (96 to 144 g)
Orange zest: 1 tsp
Water: 3/4 cup (180 ml)
Pinch of salt

Directions:

Add cranberries, water, sweetener, zest, and salt to a saucepan.
Simmer over medium, stirring often, until berries burst and thicken, 10 to 12 minutes.
Cool completely. Sauce thickens as it cools.

Pan size: 2 quart saucepan.

Make-ahead and reheating: Make 1 week ahead. Serve chilled or gently warmed.

Freezer: Freeze up to 2 months.

Tip: Taste after chilling and adjust sweetness, cold sauces taste less sweet.

Macros per serving: 15 kcal, 0 g fat, 0 g protein, 5 g total carbs, 2 g fiber, 3 g net carbs.

Low Carb Cheesy Brussels Sprouts Gratin

Servings: 8
Time: 15 minutes prep, 25 to 30 minutes bake
Equipment: 9×13 inch baking dish, large skillet

Ingredients:

Brussels sprouts, halved: 2 lb (900 g)
Heavy cream: 1 cup (240 ml)
Butter: 2 tbsp (28 g)
Gruyere, shredded: 1 cup (100 g)
Parmesan, grated: 1/2 cup (45 g)
Garlic, minced: 2 cloves
Salt: 1 tsp, black pepper: 1/2 tsp
Nutmeg, pinch

Directions:

Par-cook sprouts in salted boiling water for 4 minutes, drain well.
Melt butter in a skillet, add garlic for 30 seconds. Stir in cream, salt, pepper, and nutmeg. Simmer 2 minutes.
Toss sprouts with sauce, then transfer to a greased 9×13 dish. Top with Gruyere and Parmesan.
Bake at 375°F for 20 to 25 minutes until bubbly. Broil 1 to 2 minutes to brown the top.

Make-ahead and reheating: Assemble up to 24 hours ahead. Bake from cold at 350°F for 30 to 35 minutes.

Freezer: Not ideal; sprouts can weep. If needed, freeze unbaked up to 1 month, expect softer texture.

Tip: Broil briefly for a golden, bubbly crust.

Macros per serving: 240 kcal, 19 g fat, 10 g protein, 10 g total carbs, 4 g fiber, 6 g net carbs.

Low Carb Turnips Au Gratin

Servings: 8
Time: 20 minutes prep, 40 to 50 minutes bake
Equipment: Mandoline, 9×9 inch baking dish, saucepan

Ingredients:

Turnips, peeled and thinly sliced: 2 lb (900 g)
Heavy cream: 1.25 cups (300 ml)
Unsalted butter: 2 tbsp (28 g)
Garlic, minced: 2 cloves
Gruyere or cheddar, shredded: 1.5 cups (150 g)
Salt: 1.25 tsp, black pepper: 1/2 tsp
Thyme leaves: 1 tsp

Directions:

To reduce bitterness, simmer turnip slices in salted water 5 minutes. Drain and pat very dry.
Warm cream with butter, garlic, salt, pepper, and thyme.
Layer turnips in the dish, sprinkling cheese between layers. Pour cream over the top.
Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 10 to 15 minutes until tender and browned.

Make-ahead and reheating: Bake and chill up to 2 days. Reheat covered at 325°F for 20 minutes.

Freezer: Freeze baked gratin up to 1 month. Reheat covered, then broil to refresh the top.

Tip: Pre-boil slices to tame bitterness and help even cooking.

Macros per serving: 230 kcal, 17 g fat, 10 g protein, 11 g total carbs, 3 g fiber, 8 g net carbs.

Keto Italian Sausage Stuffing

Servings: 10
Time: 25 minutes prep, 35 to 40 minutes bake
Equipment: 12×8 inch or 9×13 inch baking dish, large skillet

Ingredients:

Keto bread, cut in 1 inch cubes: 10 cups (about 20 oz)
Italian sausage, casings removed: 1 lb (454 g)
Onion, diced: 1 cup (150 g)
Celery, diced: 1.5 cups (165 g)
Poultry herbs, minced (sage, thyme, rosemary): 2 tbsp
Chicken broth: 1.5 to 2 cups (360 to 480 ml)
Eggs: 2 large, beaten
Butter: 3 tbsp (42 g)
Salt: 1 tsp, black pepper: 1/2 tsp

Directions:

Dry bread cubes overnight on a sheet, or toast at 300°F for 20 minutes.
Brown sausage, then sauté onion and celery in butter until soft. Stir in herbs, salt, and pepper.
Toss bread with sausage mixture. Whisk broth with eggs, pour over, and gently fold.
Transfer to a greased dish, cover with foil, and bake at 350°F for 25 minutes. Uncover and bake 10 to 15 minutes until crisp on top.

Make-ahead and reheating: Assemble and chill 24 hours. Bake as directed. Reheat at 325°F, 15 minutes.

Freezer: Freeze baked squares up to 1 month. Reheat covered.

Tip: Dry bread cubes overnight for the best texture.

Macros per serving: 260 kcal, 17 g fat, 16 g protein, 9 g total carbs, 3 g fiber, 6 g net carbs.

Low Carb Apple Sausage Cornbread Stuffing

Servings: 10
Time: 30 minutes prep, 35 to 40 minutes bake
Equipment: 9×13 inch baking dish, skillet

Ingredients:

Keto cornbread, cubed and dried: 10 cups (about 20 oz)
Pork sausage: 1 lb (454 g)
Onion, diced: 1 cup (150 g)
Celery, diced: 1.5 cups (165 g)
Apple extract: 1 tsp, or 1 cup diced low carb apples like chayote simmered with apple spice
Poultry seasoning: 1.5 tsp
Chicken broth: 1.5 cups (360 ml)
Eggs: 2 large, beaten
Butter: 3 tbsp (42 g)
Salt: 1 tsp, black pepper: 1/2 tsp

Directions:

Cook sausage, then sauté onion and celery in butter until soft.
Toss with cornbread cubes, apple extract or prepared chayote, and seasoning.
Whisk broth and eggs, pour over stuffing, and fold to moisten.
Bake in a greased 9×13 dish at 350°F for 30 to 35 minutes until browned at edges.

Make-ahead and reheating: Assemble 24 hours ahead. Bake from cold, add 5 minutes.

Freezer: Freeze baked stuffing up to 1 month. Reheat covered.

Tip: Balance sweet and savory, taste the mix before baking and tweak salt.

Macros per serving: 270 kcal, 18 g fat, 15 g protein, 10 g total carbs, 3 g fiber, 7 g net carbs.

Low Carb Keto Green Bean Casserole

Servings: 8
Time: 20 minutes prep, 25 minutes bake
Equipment: 9×9 inch baking dish, skillet

Ingredients:

Fresh green beans, trimmed: 2 lb (900 g)
Mushrooms, sliced: 12 oz (340 g)
Butter: 2 tbsp (28 g)
Heavy cream: 1 cup (240 ml)
Chicken broth: 1/2 cup (120 ml)
Garlic, minced: 2 cloves
Xanthan gum, optional: 1/8 tsp
Salt: 1 tsp, black pepper: 1/2 tsp

Crispy topping alternative:

Almond flour: 1/2 cup (50 g)
Grated Parmesan: 1/3 cup (30 g)
Pork rind crumbs: 1/2 cup (30 g)
Olive oil: 1 tbsp (15 ml)

Directions:

Blanch beans in salted water 4 minutes, drain and shock in ice water.
Sauté mushrooms in butter until browned. Add garlic for 30 seconds.
Stir in cream and broth, simmer 3 minutes. Thicken with a tiny pinch of xanthan if needed.
Fold in beans, season, and transfer to the dish. Mix topping and sprinkle over.
Bake at 375°F for 20 minutes, then broil 1 minute to crisp the top.

Make-ahead and reheating: Assemble without topping up to 24 hours. Add topping and bake. Reheat at 325°F.

Freezer: Freeze after baking up to 1 month. Reheat covered, then broil to refresh.

Tip: Crisp the topping under the broiler for color and crunch.

Macros per serving: 220 kcal, 16 g fat, 8 g protein, 10 g total carbs, 4 g fiber, 6 g net carbs.

Oven Fried Parmesan Green Beans

Servings: 6
Time: 10 minutes prep, 15 to 18 minutes roast
Equipment: Rimmed sheet pan with parchment

Ingredients:

Fresh green beans, trimmed and dried: 1.5 lb (680 g)
Olive oil or avocado oil: 2 tbsp (30 ml)
Grated Parmesan: 1/2 cup (45 g)
Garlic powder: 1/2 tsp
Salt: 3/4 tsp, black pepper: 1/2 tsp

Directions:

Toss beans with oil, Parmesan, garlic powder, salt, and pepper.
Spread in a single layer on a parchment lined sheet, leaving space between beans.
Roast at 425°F for 15 to 18 minutes until crisp-tender with browned spots.

Make-ahead and reheating: Toss ahead and chill up to 6 hours. Roast right before serving. Reheat at 400°F for 5 minutes.

Freezer: Not recommended.

Tip: Space the beans so they roast instead of steaming.

Macros per serving: 140 kcal, 9 g fat, 6 g protein, 10 g total carbs, 4 g fiber, 6 g net carbs.

Low Carb Keto Coleslaw

Servings: 10 (about 1/2 cup each)
Time: 15 minutes prep, 30 minutes chill
Equipment: Large bowl

Ingredients:

Shredded cabbage mix: 8 cups (560 g)
Apple cider vinegar: 3 tbsp (45 ml)
Mayo, avocado oil based: 3/4 cup (180 g)
Granular sweetener: 1 to 2 tsp, to taste
Dijon mustard: 1 tsp
Celery seed: 1/2 tsp
Salt: 1 tsp, black pepper: 1/2 tsp

Directions:

Salt the cabbage with 1/2 tsp salt, toss, and let sit 10 minutes. Drain any liquid and pat dry for extra crunch.
Whisk dressing ingredients until smooth.
Toss cabbage with dressing and chill 30 minutes.

Make-ahead and reheating: Keeps 3 days. Stir before serving.

Freezer: Do not freeze.

Tip: Salting and draining the cabbage keeps the slaw crisp.

Macros per serving: 120 kcal, 11 g fat, 1 g protein, 5 g total carbs, 2 g fiber, 3 g net carbs.

Low Carb Ratatouille

Servings: 8
Time: 20 minutes prep, 35 to 45 minutes bake
Equipment: 10 inch skillet or 9×13 inch baking dish

Ingredients:

Eggplant, thinly sliced: 2 cups (300 g)
Zucchini, thinly sliced: 2 cups (240 g)
Red bell pepper, thin rings: 1 cup (150 g)
Tomatoes, thinly sliced: 2 cups (300 g)
Olive oil: 3 tbsp (45 ml)
Garlic, minced: 3 cloves
Crushed tomatoes: 1 cup (240 g)
Dried thyme: 1 tsp, dried oregano: 1 tsp
Salt: 1.5 tsp, black pepper: 1/2 tsp

Directions:

Spread crushed tomatoes in the base of your skillet or dish with 1 tbsp oil, garlic, 1/2 tsp salt, and herbs.
Layer sliced vegetables in a spiral or rows, keeping slices even for even cooking.
Brush with remaining oil, sprinkle remaining salt and pepper.
Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 5 to 10 minutes until tender.

Make-ahead and reheating: Assemble 24 hours ahead. Reheat at 325°F for 15 minutes.

Freezer: Freeze baked leftovers up to 1 month.

Tip: Even slice thickness prevents mushy spots.

Macros per serving: 120 kcal, 8 g fat, 3 g protein, 10 g total carbs, 3 g fiber, 7 g net carbs.

Perfect Get Ahead Keto Gravy

Servings: 12 (about 1/4 cup each)
Time: 5 minutes prep, 15 minutes simmer
Equipment: Saucepan, whisk

Ingredients:

Turkey or chicken broth, or pan drippings: 3 cups (720 ml)
Unsalted butter: 3 tbsp (42 g)
Fresh thyme or rosemary: 1 tsp
Xanthan gum, optional: 1/4 tsp
Salt and black pepper to taste

Directions:

Simmer broth or drippings with butter and herbs for 10 minutes to reduce slightly.
For thicker gravy, sprinkle xanthan gum in slowly while whisking, then simmer 2 minutes.
Season to taste. Strain if you prefer a smooth finish.

Make-ahead and reheating: Make 3 days ahead. Reheat gently and whisk to restore body.

Freezer: Freeze up to 2 months.

Tip: Whisk xanthan in slowly to avoid clumps and a gummy texture.

Macros per serving: 35 kcal, 3 g fat, 1 g protein, 1 g total carbs, 0 g fiber, 1 g net carb.

Cheesy Keto Air Fryer Rolls

Servings: 12
Time: 15 minutes prep, 8 to 10 minutes air fry
Equipment: Air fryer, parchment squares, mixing bowl

Ingredients:

Fat head dough base: shredded mozzarella 2 cups (226 g), cream cheese 2 oz (57 g)
Almond flour: 1.25 cups (125 g)
Baking powder: 1 tsp
Egg: 1 large (50 g)
Salt: 1/2 tsp
Optional garlic powder: 1/2 tsp

Directions:

Melt mozzarella and cream cheese until smooth.
Mix in almond flour, baking powder, salt, and egg until a tacky dough forms.
Oil your hands, form 12 balls, and set on parchment squares.
Air fry at 350°F for 8 to 10 minutes until golden.

Pan size: Air fryer basket lined with parchment squares.

Make-ahead and reheating: Shape and chill 24 hours. Reheat at 300°F for 4 minutes.

Freezer: Freeze baked rolls up to 2 months. Reheat at 325°F for 8 minutes.

Tip: Lightly oil your hands to handle the sticky dough cleanly.

Macros per roll: 160 kcal, 12 g fat, 10 g protein, 4 g total carbs, 2 g fiber, 2 g net carbs.

Keto Fat Head Rolls

Servings: 12
Time: 15 minutes prep, 15 to 18 minutes bake
Equipment: Sheet pan with parchment, microwave safe bowl

Ingredients:

Shredded mozzarella: 2 cups (226 g)
Cream cheese: 2 oz (57 g)
Almond flour: 1.5 cups (150 g)
Egg: 1 large (50 g)
Baking powder: 1 tsp
Salt: 1/2 tsp

Directions:

Melt mozzarella and cream cheese until smooth.
Mix in almond flour, baking powder, salt, and egg. Chill dough 10 minutes for easier shaping.
Form 12 rolls and place on a parchment lined sheet.
Bake at 375°F for 15 to 18 minutes until golden.

Make-ahead and reheating: Bake earlier in the day, rewarm at 300°F for 5 minutes.

Freezer: Freeze baked rolls up to 2 months. Reheat from frozen at 325°F for 10 minutes.

Tip: A brief chill firms the dough for clean shaping and better rise.

Macros per roll: 170 kcal, 12 g fat, 11 g protein, 5 g total carbs, 2 g fiber, 3 g net carbs.

Quick Reference: Golden, Bubbly, Never Watery

Small habits make holiday sides shine:

Dry steamed cauliflower on towels, 5 minutes, before blending.
Crack slow cooker lids in the last 30 minutes to reduce excess moisture.
Broil gratins 1 to 2 minutes at the end for a browned, bubbly top.
Space veggies on the sheet so they roast instead of steam.

Best Keto Christmas Cookies & Desserts: Sugar Free Sweets Everyone Loves

Classic holiday flavors still shine without the sugar. Think crisp gingerbread, buttery pecan snowballs, and creamy cheesecakes, all made low carb and gluten free. Bake ahead when you can, and freeze in airtight layers so trays stay full all season.

Pro tips that always pay off:

Use powdered sweetener for smooth frostings and creamy cheesecakes.
Chill dough for clean cuts and sharper edges.
Pull cookies when the edges set. They will finish on the sheet for soft centers.
Warm chocolate gently and avoid water contact for a silky set.

Sugar Free Sugar Cookies (Low Carb, Keto, Nut Free, Gluten Free)

Yield: 24 cookies
Time: 20 minutes prep, 1 hour chill, 8 to 10 minutes bake at 350°F
Pan: 2 rimmed sheet pans lined with parchment

Ingredients:

Coconut flour: 1/2 cup (60 g)
Sunflower seed flour: 1 cup (110 g)
Powdered allulose or erythritol: 1/2 cup (80 g)
Baking powder: 1/2 tsp
Fine sea salt: 1/4 tsp
Unsalted butter, softened: 1/2 cup (113 g)
Egg: 1 large (50 g)
Vanilla extract: 1.5 tsp
Unsweetened almond milk: 2 to 3 tbsp, as needed

Frosting:

Cream cheese, softened: 4 oz (113 g)
Unsalted butter, softened: 2 tbsp (28 g)
Powdered sweetener: 1/2 cup (80 g), to taste
Vanilla extract: 1 tsp
Unsweetened almond milk or cream: 1 to 2 tbsp, to thin
Pinch salt

Directions:

Whisk coconut flour, sunflower flour, powdered sweetener, baking powder, and salt.
Beat butter until creamy. Add egg and vanilla. Mix in dry ingredients. Add milk just until a soft dough forms.
Flatten into 2 discs, wrap, and chill 1 hour.
Roll between parchment to 1/4 inch. Cut shapes.
Bake at 350°F for 8 to 10 minutes until edges just set.
Cool on the sheet 10 minutes, then move to a rack.
Beat frosting ingredients until smooth. Frost cooled cookies.

Tips:

Bake until edges set for soft centers.
For crisp cookies, roll thinner and bake 1 to 2 minutes longer.

Storage and freezer:

Store frosted cookies chilled up to 5 days.
Freeze unfrosted cutouts up to 2 months, layered with parchment.

Macros per cookie: 85 kcal, 7 g fat, 3 g protein, 5 g total carbs, 2 g fiber, 3 g net carbs.

Sugar Free Keto Pecan Snowball Cookies

Yield: 24 cookies
Time: 15 minutes prep, 30 minutes chill, 12 to 14 minutes bake at 350°F
Pan: 2 parchment lined sheet pans

Ingredients:

Unsalted butter, softened: 1 cup (226 g)
Powdered erythritol or allulose: 2/3 cup (106 g), divided
Almond flour, super fine: 2 cups (200 g)
Chopped pecans, very fine: 1 cup (100 g)
Vanilla extract: 1 tsp
Fine sea salt: 1/4 tsp

Directions:

Beat butter with 1/3 cup powdered sweetener until fluffy.
Mix in vanilla, almond flour, pecans, and salt until a dough forms.
Chill 30 minutes. Scoop 1 tbsp balls and place on trays.
Bake at 350°F for 12 to 14 minutes until set and lightly golden.
Cool 10 minutes. Roll warm cookies in remaining powdered sweetener. Cool fully and roll a second time if desired.

Tip:

Let cookies cool before rolling so the coating does not melt.

Storage and freezer:

Store airtight up to 1 week.
Freeze up to 2 months. Re-roll in sweetener after thawing.

Macros per cookie: 120 kcal, 11 g fat, 2 g protein, 3 g total carbs, 1 g fiber, 2 g net carbs.

Easy Low Carb Keto Pumpkin Dessert Lasagna Recipe

Yield: 12 slices
Time: 25 minutes prep, 3 to 4 hours chill
Pan: 9×9 inch pan

Crust:

Almond flour: 1.75 cups (175 g) or crushed keto cookies: 2 cups (200 g)
Unsalted butter, melted: 6 tbsp (85 g)
Powdered sweetener: 2 tbsp (16 g)
Pinch salt

Pumpkin cheesecake layer:

Cream cheese, softened: 16 oz (454 g)
Pumpkin puree: 1 cup (240 g)
Powdered sweetener: 2/3 cup (106 g)
Heavy cream: 1/2 cup (120 ml)
Vanilla: 1 tsp
Pumpkin pie spice: 1.5 tsp
Pinch salt

Whipped topping:

Heavy cream: 1.25 cups (300 ml)
Powdered sweetener: 2 to 3 tbsp (16 to 24 g)
Vanilla: 1 tsp

Directions:

Mix crust, press into lined pan. Chill 15 minutes.
Beat cream cheese until smooth. Blend in pumpkin, powdered sweetener, spice, vanilla, and salt.
Beat cream to soft peaks, fold into pumpkin mix. Spread over crust.
Whip topping to soft peaks with sweetener and vanilla. Spread on top.
Chill 3 to 4 hours until set. Slice with a warm knife.

Tip:

Use powdered sweetener for smooth layers without grit.

Storage and freezer:

Refrigerate 5 days.
Freeze slices up to 1 month, thaw overnight.

Macros per slice: 320 kcal, 29 g fat, 7 g protein, 8 g total carbs, 3 g fiber, 5 g net carbs.

Sugar Free Low Carb Keto Cottage Cheese Pudding

Yield: 4 servings
Time: 5 minutes prep, 1 hour chill
Equipment: High speed blender, fine mesh strainer

Ingredients:

Full fat cottage cheese: 2 cups (450 g), blended
Heavy cream: 1/4 cup (60 ml)
Powdered sweetener: 3 to 4 tbsp (24 to 32 g), to taste
Vanilla extract: 1.5 tsp or unsweetened cocoa powder: 2 tbsp (10 g)
Pinch salt

Directions:

Blend cottage cheese, cream, sweetener, flavor, and salt until silky.
Strain through a fine mesh sieve for extra smooth texture.
Chill 1 hour. Serve with berries or shaved sugar free chocolate.

Tip:

Straining removes any grainy curds and gives a mousse-like finish.

Storage:

Refrigerate up to 3 days. Not ideal for freezing.

Macros per serving: 170 kcal, 11 g fat, 12 g protein, 5 g total carbs, 0 g fiber, 5 g net carbs.

Sugar Free Keto Chocolate Snowball Cookies (Nut Free, Gluten Free)

Yield: 24 cookies
Time: 15 minutes prep, 30 minutes chill, 10 to 12 minutes bake at 350°F
Pan: 2 parchment lined sheet pans

Ingredients:

Sunflower seed flour: 2 cups (220 g)
Unsweetened cocoa powder: 1/3 cup (33 g)
Powdered sweetener: 2/3 cup (106 g), divided
Unsalted butter, softened: 3/4 cup (170 g)
Vanilla extract: 1 tsp
Espresso powder: 1/2 tsp, optional
Fine salt: 1/4 tsp

Directions:

Cream butter with 1/3 cup powdered sweetener. Add vanilla and espresso powder.
Mix in sunflower flour, cocoa, and salt. Chill 30 minutes.
Scoop 1 tbsp balls and bake at 350°F for 10 to 12 minutes until set.
Cool 10 minutes. Roll warm cookies in remaining powdered sweetener.

Tip:

Add espresso powder to deepen chocolate flavor.

Storage and freezer:

Store airtight 1 week.
Freeze up to 2 months.

Macros per cookie: 95 kcal, 8 g fat, 3 g protein, 5 g total carbs, 2 g fiber, 3 g net carbs.

Low Carb Keto Carrot Cake Cupcakes (Nut Free, Gluten Free)

Yield: 12 cupcakes
Time: 15 minutes prep, 18 to 20 minutes bake at 350°F
Pan: 12 cup muffin tin with liners

Ingredients:

Coconut flour: 1/2 cup (60 g)
Powdered sweetener: 1/2 cup (80 g)
Baking powder: 1 tsp
Cinnamon: 1 tsp, nutmeg: 1/4 tsp
Fine sea salt: 1/4 tsp
Eggs: 4 large (200 g)
Unsweetened almond milk: 1/3 cup (80 ml)
Avocado oil: 1/3 cup (80 ml)
Vanilla: 1 tsp
Finely grated carrot, squeezed dry: 1.25 cups (150 g)
Optional unsweetened shredded coconut: 1/4 cup (20 g)

Cream cheese frosting:

Cream cheese, softened: 8 oz (226 g)
Unsalted butter, softened: 3 tbsp (42 g)
Powdered sweetener: 2/3 cup (106 g)
Vanilla: 1 tsp

Directions:

Whisk dry ingredients. In another bowl whisk eggs, milk, oil, and vanilla. Combine.
Fold in squeezed carrots. Portion into liners.
Bake at 350°F for 18 to 20 minutes until a tester is clean.
Cool in pan 5 minutes, then on a rack.
Beat frosting until smooth and pipe on cooled cupcakes.

Tip:

Squeeze grated carrots to remove moisture for a tender crumb.

Storage and freezer:

Refrigerate frosted cupcakes up to 5 days.
Freeze unfrosted up to 2 months.

Macros per cupcake with frosting: 230 kcal, 19 g fat, 6 g protein, 8 g total carbs, 4 g fiber, 4 g net carbs.

Easy Sugar Free Fudge

Yield: 36 small squares
Time: 10 minutes prep, 2 to 3 hours chill
Pan: 8×8 inch pan lined with parchment

Ingredients:

Sugar free chocolate chips or chopped bars: 2.5 cups (420 g)
Unsalted butter or coconut oil: 6 tbsp (85 g)
Powdered sweetener: 1/4 cup (40 g), to taste
Vanilla: 1.5 tsp
Pinch salt

Directions:

Melt chocolate with butter in a double boiler or microwave in short bursts.
Stir until glossy. Whisk in powdered sweetener, vanilla, and salt.
Pour into lined pan. Smooth the top.
Chill 2 to 3 hours until set. Slice with a warm knife.

Tip:

Line the pan with parchment for clean, sharp slices.

Storage and freezer:

Refrigerate up to 2 weeks.
Freeze up to 2 months.

Macros per square: 95 kcal, 8 g fat, 1 g protein, 7 g total carbs, 3 g fiber, 4 g net carbs.

Sugar Free Low Carb Keto Gingerbread Loaf with Mascarpone Cream Frosting

Yield: 12 slices
Time: 15 minutes prep, 45 to 55 minutes bake at 350°F
Pan: 9×5 inch loaf pan, lined

Batter:

Almond flour: 2 cups (200 g)
Coconut flour: 2 tbsp (16 g)
Baking powder: 1.5 tsp
Ground ginger: 2 tsp
Cinnamon: 1 tsp
Cloves: 1/4 tsp
Fine salt: 1/4 tsp
Eggs: 4 large (200 g)
Unsweetened almond milk: 1/2 cup (120 ml)
Avocado oil: 1/3 cup (80 ml)
Brown sugar style sweetener: 2/3 cup (120 g)
Vanilla: 1 tsp
Molasses extract or blackstrap molasses: 1 tsp extract or 1 tsp molasses

Mascarpone frosting:

Mascarpone: 8 oz (226 g)
Heavy cream: 1/2 cup (120 ml)
Powdered sweetener: 1/3 cup (53 g)
Vanilla: 1 tsp

Directions:

Whisk dry ingredients. Beat eggs, milk, oil, sweetener, vanilla, and molasses flavor. Combine and rest 5 minutes.
Pour into lined pan. Bake at 350°F for 45 to 55 minutes until a tester comes out clean.
Cool 15 minutes in pan, then fully on a rack.
Beat frosting to medium peaks. Frost cooled loaf.

Tip:

Do not overbake to keep the crumb moist.

Storage and freezer:

Store covered up to 5 days.
Freeze slices up to 2 months.

Macros per slice with frosting: 270 kcal, 23 g fat, 8 g protein, 8 g total carbs, 3 g fiber, 5 g net carbs.

Crisp Sugar Free Gingerbread Cookies (Keto, Nut Free, Paleo)

Yield: 30 cookies
Time: 15 minutes prep, 1 hour chill, 8 to 10 minutes bake at 325°F
Pan: 2 parchment lined sheet pans

Ingredients:

Sunflower seed flour: 1.75 cups (190 g)
Coconut flour: 2 tbsp (16 g)
Granular sweetener: 1/2 cup (96 g)
Baking soda: 1/2 tsp
Fine sea salt: 1/4 tsp
Ground ginger: 2 tsp, cinnamon: 1 tsp, cloves: 1/4 tsp
Unsalted butter, softened: 1/2 cup (113 g)
Egg: 1 large (50 g)
Vanilla: 1 tsp
Molasses extract or 1 tsp blackstrap molasses

Directions:

Beat butter and sweetener until fluffy. Add egg, vanilla, and molasses flavor.
Mix in dry ingredients. Form a disc and chill 1 hour.
Roll between parchment to 1/8 inch for crisp cookies.
Cut shapes and bake at 325°F for 8 to 10 minutes until firm at edges.
Cool on a rack to finish crisping.

Tip:

Cool on a rack for maximum snap.

Storage and freezer:

Store airtight up to 1 week.
Freeze baked cookies up to 2 months.

Macros per cookie: 60 kcal, 5 g fat, 2 g protein, 4 g total carbs, 1 g fiber, 3 g net carbs.

Sugar Free Low Carb Keto Chocolate Truffles Recipe

Yield: 24 truffles
Time: 10 minutes prep, 2 hours chill
Equipment: Heatproof bowl, small scoop

Ingredients:

Sugar free dark chocolate, chopped: 12 oz (340 g)
Heavy cream: 3/4 cup (180 ml)
Powdered sweetener: 2 tbsp (16 g), to taste
Vanilla or espresso extract: 1 tsp
Pinch salt
Coating: unsweetened cocoa powder, crushed nuts, or coconut flakes

Directions:

Heat cream until steaming. Pour over chocolate and rest 2 minutes.
Stir to a smooth ganache. Add sweetener, extract, and salt.
Chill 90 minutes. Scoop and roll quickly.
Coat in cocoa or nuts. Chill 30 minutes to set.

Tip:

Wear gloves to prevent melting while rolling.

Storage and freezer:

Refrigerate up to 2 weeks.
Freeze up to 2 months.

Macros per truffle: 95 kcal, 8 g fat, 1 g protein, 5 g total carbs, 2 g fiber, 3 g net carbs.

Low Carb Chocolate Almond Biscotti (Gluten Free, Keto)

Yield: 16 biscotti
Time: 15 minutes prep, 25 minutes first bake at 325°F, 18 to 22 minutes second bake at 300°F
Pan: Parchment lined sheet pan

Ingredients:

Almond flour: 2 cups (200 g)
Cocoa powder: 1/4 cup (25 g)
Granular sweetener: 2/3 cup (128 g)
Baking powder: 1 tsp
Fine salt: 1/4 tsp
Eggs: 2 large (100 g)
Vanilla: 1 tsp
Slivered almonds: 1/2 cup (50 g)

Directions:

Mix dry ingredients. Beat eggs and vanilla, then combine to form a dough. Fold in almonds.
Shape two 8×2 inch logs on the sheet.
Bake at 325°F for 25 minutes. Cool 10 minutes.
Slice on a slight bias into 1/2 inch pieces.
Bake at 300°F for 18 to 22 minutes until dry and crisp.

Tip:

Cool slightly before slicing to prevent crumbling.

Storage and freezer:

Store airtight up to 2 weeks.
Freeze up to 2 months.

Macros per biscotti: 130 kcal, 11 g fat, 5 g protein, 5 g total carbs, 3 g fiber, 2 g net carbs.

No Bake Sugar Free Low Carb Peppermint Cheesecake Pie

Yield: 12 slices
Time: 20 minutes prep, 4 hours chill
Pan: 9 inch pie pan

Crust:

Crushed keto chocolate cookies: 2 cups (200 g)
Unsalted butter, melted: 5 tbsp (70 g)

Filling:

Cream cheese, softened: 16 oz (454 g)
Heavy cream: 1 cup (240 ml)
Powdered sweetener: 3/4 cup (120 g)
Peppermint extract: 1 to 1.5 tsp, to taste
Vanilla: 1 tsp
Pinch salt

Directions:

Mix crust and press firmly into the pan. Chill 15 minutes.
Beat cream cheese and powdered sweetener until smooth.
Beat cream to soft peaks. Fold into cream cheese with peppermint, vanilla, and salt.
Fill crust and smooth top. Chill 4 hours.

Tip:

Garnish with crushed sugar free mints for a festive finish.

Storage and freezer:

Refrigerate 5 days.
Freeze slices up to 1 month.

Macros per slice: 320 kcal, 30 g fat, 6 g protein, 7 g total carbs, 2 g fiber, 5 g net carbs.

Easy Keto Low Carb No Bake Lemon Cheesecake Recipe

Yield: 12 slices
Time: 20 minutes prep, 4 hours chill
Pan: 9 inch springform

Crust:

Almond flour: 1.75 cups (175 g)
Powdered sweetener: 2 tbsp (16 g)
Unsalted butter, melted: 6 tbsp (85 g)
Pinch salt

Filling:

Cream cheese, softened: 20 oz (567 g)
Heavy cream: 3/4 cup (180 ml)
Powdered sweetener: 2/3 to 3/4 cup (106 to 120 g)
Lemon juice: 1/4 cup (60 ml)
Lemon zest: 1 tbsp
Vanilla: 1 tsp
Pinch salt
Optional color: tiny pinch turmeric

Directions:

Press crust into pan and chill 15 minutes.
Beat cream cheese and powdered sweetener until smooth.
Mix in lemon juice, zest, vanilla, salt, and turmeric if using.
Beat cream to soft peaks and fold in.
Spread into pan. Chill 4 hours, then slice with a warm knife.

Tip:

Add a pinch of turmeric for color without flavor.

Storage and freezer:

Refrigerate 5 days.
Freeze up to 1 month.

Macros per slice: 310 kcal, 29 g fat, 7 g protein, 7 g total carbs, 2 g fiber, 5 g net carbs.

Keto Chocolate Crinkle Cookies

Yield: 24 cookies
Time: 15 minutes prep, 1 hour chill, 10 to 12 minutes bake at 350°F
Pan: 2 parchment lined sheet pans

Ingredients:

Almond flour: 2 cups (200 g)
Cocoa powder: 1/3 cup (33 g)
Baking powder: 1 tsp
Fine salt: 1/4 tsp
Unsalted butter, softened: 1/2 cup (113 g)
Granular sweetener: 1/2 cup (96 g)
Egg: 1 large (50 g)
Vanilla: 1 tsp
Powdered sweetener for coating: 1/2 cup (80 g)

Directions:

Beat butter and granular sweetener until fluffy. Add egg and vanilla.
Mix in dry ingredients. Chill 1 hour.
Scoop 1 tbsp balls, roll in powdered sweetener, place on sheets.
Bake at 350°F for 10 to 12 minutes until crackled and just set.

Tip:

Double coat in powdered sweetener for bold contrast.

Storage and freezer:

Store airtight up to 1 week.
Freeze dough balls up to 2 months; roll in sweetener just before baking.

Macros per cookie: 95 kcal, 8 g fat, 3 g protein, 5 g total carbs, 2 g fiber, 3 g net carbs.

Sugar Free Keto Thumbprint Cookies (Nut Free, Gluten Free)

Yield: 24 cookies
Time: 15 minutes prep, 30 minutes chill, 9 to 11 minutes bake at 350°F
Pan: Parchment lined sheet pan

Ingredients:

Sunflower seed flour: 2 cups (220 g)
Coconut flour: 2 tbsp (16 g)
Powdered sweetener: 1/2 cup (80 g)
Baking powder: 1/2 tsp
Fine sea salt: 1/4 tsp
Unsalted butter, softened: 3/4 cup (170 g)
Egg: 1 large (50 g)
Vanilla: 1 tsp
Sugar free jam: 1/2 cup (120 g)

Directions:

Beat butter and powdered sweetener until fluffy. Add egg and vanilla.
Mix in dry ingredients to form a soft dough.
Chill 30 minutes. Roll 1 tbsp balls and indent centers.
Fill with jam. Bake at 350°F for 9 to 11 minutes until set.
Cool completely before moving.

Tip:

Chill dough to reduce spreading and keep neat wells.

Storage and freezer:

Store airtight up to 5 days.
Freeze unbaked balls without jam up to 2 months; fill and bake from chilled.

Macros per cookie: 95 kcal, 8 g fat, 2 g protein, 5 g total carbs, 2 g fiber, 3 g net carbs.

Low Carb Sugar Free Salted Caramel Snickerdoodle Cookies

Yield: 24 cookies
Time: 15 minutes prep, 10 to 12 minutes bake at 350°F
Pan: Parchment lined sheet pan

Dough:

Almond flour: 2 cups (200 g)
Coconut flour: 2 tbsp (16 g)
Baking powder: 1 tsp
Cream of tartar: 1/2 tsp
Fine salt: 1/4 tsp
Unsalted butter, softened: 1/2 cup (113 g)
Granular sweetener: 1/2 cup (96 g)
Egg: 1 large (50 g)
Vanilla: 1 tsp

Cinnamon coating:

Granular sweetener: 2 tbsp (24 g)
Cinnamon: 1 tsp

Caramel drizzle:

Sugar free caramel sauce: 1/2 cup (120 ml)
Flaky salt: 1 tsp

Directions:

Beat butter and sweetener until creamy. Add egg and vanilla.
Mix in dry ingredients. Scoop balls, roll in cinnamon mix.
Bake at 350°F for 10 to 12 minutes until set. Cool on the sheet.
Drizzle with caramel and sprinkle flaky salt.

Tip:

Cream butter and sweetener well for a light texture.

Storage and freezer:

Store up to 5 days.
Freeze cookies without caramel up to 2 months. Add drizzle after thawing.

Macros per cookie: 110 kcal, 9 g fat, 3 g protein, 6 g total carbs, 2 g fiber, 4 g net carbs.

Yield: 20 truffles
Time: 10 minutes prep, 30 minutes chill
Equipment: Mixing bowl, fork or dipping tool

Ingredients:

Natural creamy peanut butter: 1 cup (256 g)
Powdered sweetener: 1/3 cup (53 g)
Almond flour: 3/4 cup (75 g)
Vanilla: 1 tsp
Salt: pinch
Sugar free dark chocolate, melted: 10 oz (284 g)
Coconut oil, optional for thinning: 1 tsp

Directions:

Mix peanut butter, powdered sweetener, almond flour, vanilla, and salt until thick.
Scoop and roll balls. Chill 30 minutes.
Melt chocolate with coconut oil if using.
Dip truffles and place on parchment.

Tip:

Use a fork for clean, drip-free dips.

Storage and freezer:

Refrigerate up to 2 weeks.
Freeze up to 2 months.

Macros per truffle: 140 kcal, 11 g fat, 4 g protein, 6 g total carbs, 2 g fiber, 4 g net carbs.

Sugar Free Keto Chocolate Brownie Mousse Cake Recipe

Yield: 12 slices
Time: 20 minutes prep, 18 to 22 minutes bake at 350°F, 2 hours chill
Pan: 9 inch springform

Brownie base:

Almond flour: 1.25 cups (125 g)
Cocoa powder: 1/3 cup (33 g)
Granular sweetener: 1/2 cup (96 g)
Baking powder: 1/2 tsp
Fine salt: 1/4 tsp
Eggs: 2 large (100 g)
Unsalted butter, melted: 6 tbsp (85 g)
Vanilla: 1 tsp

Mousse:

Sugar free dark chocolate, chopped: 8 oz (227 g)
Heavy cream: 1.25 cups (300 ml)
Powdered sweetener: 1/4 cup (40 g)
Vanilla: 1 tsp
Pinch salt

Directions:

Mix brownie base and spread in lined springform. Bake at 350°F for 18 to 22 minutes. Cool completely.
Melt chocolate gently. Cool to lukewarm.
Whip cream with powdered sweetener to soft peaks. Fold in chocolate, vanilla, and salt.
Spread mousse over brownie. Chill 2 hours to set.

Tip:

Whip cream to soft peaks for a silky mousse that spreads well.

Storage and freezer:

Refrigerate 5 days.
Freeze slices up to 1 month.

Macros per slice: 340 kcal, 30 g fat, 7 g protein, 9 g total carbs, 3 g fiber, 6 g net carbs.

Easy Keto Peanut Butter Balls

Yield: 24 balls
Time: 10 minutes prep, 30 minutes chill
Pan: Parchment lined tray

Ingredients:

Natural creamy peanut butter: 1 cup (256 g)
Powdered sweetener: 1/2 cup (80 g)
Coconut flour or almond flour: 1/3 cup (35 g)
Vanilla: 1 tsp
Salt: pinch
Sugar free chocolate for coating: 12 oz (340 g)
Optional crushed peanuts: 1/3 cup (45 g)

Directions:

Mix peanut butter, powdered sweetener, flour, vanilla, and salt.
Roll balls and chill 30 minutes.
Melt chocolate and dip. Top with crushed peanuts if using.

Tip:

Add crushed peanuts to the coating for crunch.

Storage and freezer:

Refrigerate up to 2 weeks.
Freeze up to 2 months.

Macros per ball: 120 kcal, 9 g fat, 4 g protein, 6 g total carbs, 2 g fiber, 4 g net carbs.

A joyful table is easier when you have options that fit your goals. Build a simple, balanced spread, pick one star from each section, then relax while the oven does the work. For a quick trio, try Garlic Herb NY Strip Roast, Low Carb Cheesy Brussels Sprouts Gratin, and Sugar Free Keto Pecan Snowball Cookies. That combo reads festive, tastes rich, and still supports your keto holiday menu.

Every recipe includes exact amounts, clear steps, and net carbs per serving. Use the make-ahead notes to prep on a timeline, store leftovers safely, and freeze cookies for later so trays stay full. If you share with mixed eaters, keep sauces on the side and let everyone plate to taste.

Quick FAQ:

Sweetener swaps: Use allulose for softer cookies and smooth sauces, use erythritol for crisp edges. Match powdered or granular as written to keep texture.
Lower carbs per serving: Add extra nonstarchy veg, slice meats a bit thinner, and use smaller scoops for sweets.
Best make-ahead picks: Brisket, meatloaves, mashed cauliflower, and cheesecakes hold well in the fridge; most cookies freeze cleanly in layers.

Bookmark this guide for easy planning, print your favorites, and share these sugar free Christmas recipes with family. Tag your photos so we can cheer you on at the table. Happy cooking and happy holidays.