Keto Christmas, 40+Low-Carb Recipes You’ll Love

Keto Christmas, 40+low-carb recipes you’ll love, tested for taste, texture, and timing, with clear swaps (almond or coconut flour, monk fruit, allulose, erythritol), net carbs per serving, and three easy paths: Drinks, Savory, and Sweet. Planning notes are built in, like checking labels on bacon, ham, and sausage for hidden sugar and prepping casseroles the night before, and if your household is juggling type 2 and hypertension like mine, here’s a helpful primer on managing high blood pressure with diabetes.

Keto Christmas Breakfast Drinks: Coffeehouse Flavor Without Sugar

Photo by David Bares

Bring the coffeehouse home with strong espresso or brewed coffee, unsweetened almond milk or coconut milk, heavy cream, cocoa powder, and clean sweeteners like allulose or erythritol. These recipes sip like your favorite winter drinks without the sugar spike. Top with sugar-free whipped cream, shaved 90% dark chocolate, or crushed sugar-free peppermint for a festive finish.

Keto Peppermint Mocha Frappuccino

Cool, minty, and chocolatey, this hits that holiday drive-thru craving.

Ingredients (1 serving):

• 1 cup strong brewed coffee, chilled
• 1/2 cup unsweetened almond milk
• 2 tablespoons heavy cream
• 1 tablespoon unsweetened cocoa powder
• 1 1/2 tablespoons allulose or erythritol (to taste)
• 1/4 teaspoon peppermint extract
• 1 1/2 cups ice
• Pinch of salt
• Optional: sugar-free whipped cream, shaved 90% dark chocolate

Directions:

1. Add coffee, almond milk, cream, cocoa, sweetener, peppermint, salt, and ice to a high-speed blender.
2. Blend 30 to 45 seconds until thick and frosty.
3. Top with sugar-free whipped cream and a sprinkle of shaved chocolate.

• Net carbs: 2 to 4 per serving, based on sweetener and toppings.
• Make-ahead: Brew and chill coffee up to 3 days; blend to order.
• Swaps: Use coconut milk for dairy-free; add 1/4 teaspoon xanthan gum for a thicker body.

Keto Caramel Frappuccino

Creamy, frosty, and just sweet enough, without the sugar crash.

Ingredients (1 serving):

• 1 cup strong brewed coffee, chilled
• 1/2 cup unsweetened almond milk
• 2 tablespoons heavy cream
• 2 tablespoons sugar-free caramel syrup (or 1 1/2 tablespoons allulose + 1/4 teaspoon caramel extract)
• 1 1/2 cups ice
• Pinch of salt
• Optional: drizzle sugar-free caramel syrup, whipped cream

Directions:

1. Blend coffee, almond milk, cream, caramel syrup, ice, and salt until smooth, 30 to 45 seconds.
2. Taste and adjust sweetness.
3. Top with whipped cream and a light drizzle.

• Net carbs: 2 to 3 per serving.
• Make-ahead: Chill coffee up to 3 days; blend right before serving for best texture.
• Swaps: Coconut milk or macadamia milk works; skip cream if you prefer lighter macros.

Keto Gingerbread Latte

Warm spices meet creamy foam, like a cookie in a mug.

Ingredients (1 serving):

• 2 shots espresso (or 1/2 cup very strong coffee)
• 3/4 cup unsweetened almond milk
• 1/4 cup heavy cream
• 1 tablespoon allulose or erythritol
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• Pinch of salt

Directions:

1. Warm almond milk and cream in a small pot over medium heat until steaming, 3 to 4 minutes, about 150 to 160 F.
2. Whisk in sweetener, ginger, cinnamon, nutmeg, vanilla, and salt.
3. Pour over espresso and froth if desired.

• Net carbs: About 2 per serving.
• Make-ahead: Mix the spice blend in a small jar for the week; heat milk fresh.
• Swaps: Add 1 tablespoon sugar-free molasses substitute if available; use coconut milk for dairy-free creaminess.

Iced Mocha (keto + low carb)

Simple and smooth with deep cocoa flavor.

Ingredients (1 serving):

• 1 cup brewed coffee, chilled
• 1/2 cup unsweetened almond milk
• 1 tablespoon unsweetened cocoa powder
• 1 to 1 1/2 tablespoons allulose or erythritol
• 1/2 teaspoon vanilla extract
• 1 cup ice
• Pinch of salt

Directions:

1. Whisk cocoa, sweetener, vanilla, and a splash of coffee until smooth, 30 seconds.
2. Add remaining coffee, almond milk, and ice. Stir well.

• Net carbs: 1 to 2 per serving.
• Make-ahead: Keep a jar of mocha base in the fridge for 3 days; add ice to serve.
• Swaps: Add 2 tablespoons heavy cream for a richer sip; use cacao powder for a fruitier chocolate note.

Keto Coffee Frappuccino (Starbucks Copycat)

Frothy, café-style texture with clean sweetness.

Ingredients (1 serving):

• 1 cup strong brewed coffee, chilled
• 1/2 cup unsweetened almond milk
• 2 tablespoons heavy cream
• 1 1/2 tablespoons allulose or erythritol
• 1 1/2 cups ice
• 1/2 teaspoon vanilla extract

Directions:

1. Blend all ingredients until frosty and smooth, 30 to 45 seconds.
2. Adjust sweetness and ice to taste.

• Net carbs: 2 per serving.
• Make-ahead: Freeze coffee in ice cube trays; blend with milk and cream for extra chill.
• Swaps: Add 1/4 teaspoon xanthan gum for a thicker, cafe-style body; replace almond milk with coconut milk if preferred.

Almond Butter Frappuccino (keto + low carb)

Nutty, creamy, and lightly sweet with a hint of vanilla.

Ingredients (1 serving):

• 1 cup strong coffee, chilled
• 1/2 cup unsweetened almond milk
• 1 tablespoon almond butter (no sugar added)
• 1 tablespoon allulose or erythritol (to taste)
• 1 1/2 cups ice
• 1/2 teaspoon vanilla extract
• Pinch of salt

Directions:

1. Blend coffee, almond milk, almond butter, sweetener, ice, vanilla, and salt until creamy, 30 to 45 seconds.
2. Top with cinnamon if desired.

• Net carbs: 3 to 4 per serving, based on almond butter.
• Make-ahead: Portion almond butter and sweetener in small jars; add liquids and blend fresh.
• Swaps: Use peanut butter or macadamia butter for a twist; add a shot of espresso for extra coffee flavor.

Keto Pumpkin Spice Latte

Creamy pumpkin with warm spice and gentle sweetness.

Ingredients (1 serving):

• 2 shots espresso (or 1/2 cup strong coffee)
• 3/4 cup unsweetened almond milk
• 1/4 cup heavy cream
• 2 tablespoons pumpkin puree
• 1 to 1 1/2 tablespoons allulose or erythritol
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• Pinch of salt

Directions:

1. Heat almond milk, cream, pumpkin, sweetener, pumpkin spice, vanilla, and salt over medium heat until steaming, 3 to 4 minutes, 150 to 160 F.
2. Froth, then pour over espresso.

• Net carbs: 3 to 4 per serving.
• Make-ahead: Stir together pumpkin, spices, and sweetener as a base for 5 days; warm with milk to serve.
• Swaps: Use coconut cream for a dairy-free version; add 1/8 teaspoon xanthan gum for thicker texture.

Keto Cinnamon Frappuccino

Cinnamon-forward and creamy with a light vanilla finish.

Ingredients (1 serving):

• 1 cup strong coffee, chilled
• 1/2 cup unsweetened almond milk
• 2 tablespoons heavy cream
• 1 to 1 1/2 tablespoons allulose or erythritol
• 1 teaspoon ground cinnamon
• 1 1/2 cups ice
• 1/2 teaspoon vanilla extract

Directions:

1. Blend all ingredients until thick and smooth, 30 to 45 seconds.
2. Dust with extra cinnamon.

• Net carbs: 2 per serving.
• Make-ahead: Mix dry ingredients in a small jar; blend with coffee and ice when ready.
• Swaps: Add 1 tablespoon collagen peptides for protein; swap almond milk for cashew milk if you prefer milder flavor.

Keto Mocha Frappuccino

A classic, rich mocha with a clean finish.

Ingredients (1 serving):

• 1 cup strong coffee, chilled
• 1/2 cup unsweetened almond milk
• 2 tablespoons heavy cream
• 1 tablespoon unsweetened cocoa powder
• 1 1/2 tablespoons allulose or erythritol
• 1 1/2 cups ice
• Pinch of salt

Directions:

1. Blend until thick and frosty, 30 to 45 seconds.
2. Taste and adjust sweetness.

• Net carbs: 2 to 3 per serving.
• Make-ahead: Keep coffee chilled and portion cocoa-sweetener mix for quick blending.
• Swaps: Add 1 teaspoon espresso powder for darker chocolate flavor; use cacao nibs for a crunchy garnish.

Keto Hot Cocoa with Espresso Whipped Cream (keto + low carb)

Silky hot cocoa with a bold, whipped espresso top.

Ingredients (1 serving):

• 1 cup unsweetened almond milk
• 1/2 cup heavy cream (divided)
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 tablespoons allulose or erythritol
• Pinch salt, 1/2 teaspoon vanilla
• 1 teaspoon instant espresso powder (for whipped cream)

Directions:

1. Heat almond milk and 1/4 cup cream to steaming over medium heat, 3 to 4 minutes, 150 to 160 F.
2. Whisk in cocoa, sweetener, salt, and vanilla until smooth, 30 to 60 seconds.
3. Whip remaining 1/4 cup cream with espresso powder to soft peaks; spoon on top.

• Net carbs: 3 per serving.
• Make-ahead: Whisk cocoa and sweetener together in advance; heat liquids to serve.
• Swaps: Add 1 tablespoon butter for extra richness; use coconut cream for dairy-free whipped topping.

Slow Cooker Peppermint Mocha Hot Cocoa (low carb options)

Perfect for a crowd, warm and minty with a chocolate base.

Ingredients (8 servings):

• 6 cups unsweetened almond milk
• 2 cups heavy cream
• 1 cup unsweetened cocoa powder
• 3/4 to 1 cup allulose or erythritol, to taste
• 1 tablespoon vanilla extract
• 1 teaspoon peppermint extract
• 2 shots espresso or 2 teaspoons instant espresso powder
• Pinch of salt

Directions:

1. Add all ingredients to a slow cooker and whisk well.
2. Cook on Low for 2 to 3 hours, whisking every 30 minutes, until hot and smooth, 160 to 170 F.
3. Switch to Warm for serving. Add whipped cream if desired.

• Net carbs: 3 to 4 per cup.
• Make-ahead: Combine dry mix in a jar; add liquids and heat on party day.
• Swaps: Use coconut milk in place of almond milk for a richer dairy-free option; garnish with crushed sugar-free peppermint for a festive touch.

Savory Keto Christmas Breakfast and Brunch Recipes

Savory breakfasts keep everyone full and happy during a busy holiday morning. Batch bake what you can the night before, then reheat gently so eggs stay tender. Always use sugar-free bacon, ham, and sausage to keep carbs tight and flavors clean.

A few quick tips for success:

• Keep egg dishes moist by baking until just set with a slight jiggle, then resting 5 to 10 minutes. Overbaking dries the proteins.
• Grease pans well and use parchment where possible. Eggs love to stick.
• Reheat low and slow, 300 F in the oven or 50 percent power in the microwave to protect texture.
• For casseroles and quiches, whisk eggs with cream for a softer custard. A little cheese binds, more cheese adds richness.
• Staging helps: cook meats and chop veggies the day before, whisk eggs in the morning.

Scaling for guests is simple. Most bakes here feed 8 to 12, but this table helps adjust a 12-serving base. Follow the same ratios when scaling up or down, and watch bake times as deeper dishes need a few extra minutes.

Guests	Scale Factor (from 12 servings)	Pan Guide
6	0.5	8×8 or 9-inch pie dish
10	0.85	9×13, slightly thinner layer
14	1.15	Heaped 9×13 or 9×13 + small 8×8

Sheet Pan Eggs

Ingredients (12 servings):

• 12 large eggs
• 1/2 cup heavy cream
• 1 cup shredded cheddar
• 1 teaspoon kosher salt, 1/2 teaspoon black pepper
• 2 tablespoons melted butter or avocado oil (for pan)

Directions:

1. Heat oven to 375 F. Grease an 18×13 sheet pan.
2. Whisk eggs, cream, salt, and pepper. Stir in cheddar.
3. Pour into pan and bake 15 to 18 minutes until just set.
4. Slice into squares. Serve or cool for meal prep.

• Make-ahead: Up to 4 days in the fridge.
• Reheat: 300 F for 8 to 10 minutes.
• Net carbs: Approximately 1 per serving, based on typical dairy labels.

Keto Bacon Egg and Cheese Rolls

Ingredients (12 rolls):

• 2 cups shredded mozzarella
• 2 ounces cream cheese
• 1 cup almond flour
• 2 large eggs (plus 6 eggs, scrambled, for filling)
• 8 slices cooked bacon, chopped
• 1 cup shredded cheddar
• 1 teaspoon baking powder, 1/2 teaspoon salt

Directions:

1. Microwave mozzarella and cream cheese until melted; stir smooth.
2. Mix in almond flour, baking powder, salt, and 2 eggs to form dough.
3. Roll dough into rectangle, top with scrambled eggs, bacon, and cheddar.
4. Roll into a log, slice 12 rolls, bake at 375 F for 18 to 22 minutes.

• Make-ahead: Freeze after baking up to 2 months.
• Reheat: 325 F for 10 minutes from chilled; 350 F for 15 to 18 minutes from frozen.
• Net carbs: Typically 2 to 3 per roll, depending on cheese and bacon brands.

Ham and Cheese Chaffles

Ingredients (4 servings, 8 mini chaffles):

• 4 large eggs
• 2 cups shredded mozzarella or cheddar
• 1/2 cup finely diced ham
• 1/4 cup almond flour
• 1/2 teaspoon baking powder
• Pinch salt

Directions:

1. Heat mini waffle maker. Whisk eggs, almond flour, baking powder, and salt.
2. Stir in cheese and ham.
3. Cook 1/4 cup batter per chaffle for 3 to 4 minutes until crispy.

• Make-ahead: Keep warm in a 200 F oven.
• Reheat: Toast in a dry skillet or air fryer 2 to 3 minutes.
• Net carbs: 2 to 3 per serving.

Keto Sausage Cream Cheese Pinwheels

Ingredients (12 pinwheels):

• 2 cups shredded mozzarella
• 2 ounces cream cheese
• 1 cup almond flour
• 1 large egg
• 1 pound breakfast sausage, cooked and drained
• 8 ounces cream cheese, softened
• 1/4 cup sliced green onions
• 1/2 teaspoon garlic powder

Directions:

1. Make fathead dough: melt mozzarella and 2 oz cream cheese; mix in almond flour and egg.
2. Roll between parchment to a 10×14 inch rectangle.
3. Mix cooked sausage, 8 oz cream cheese, onions, garlic powder. Spread on dough.
4. Roll into a log, chill 10 minutes, slice 12 pieces. Bake 375 F for 18 to 20 minutes.

• Make-ahead: Freeze unbaked slices on a sheet, then bag.
• Reheat: Bake from frozen, add 3 minutes.
• Net carbs: 2 to 3 each.

Keto Sausage Cheddar Biscuits

Ingredients (12 biscuits):

• 2 cups almond flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 3 large eggs
• 1/4 cup melted butter
• 1/4 cup heavy cream
• 1 cup shredded cheddar
• 1/2 pound cooked sausage crumbles

Directions:

1. Heat oven to 350 F. Line a baking sheet.
2. Mix dry ingredients, then stir in eggs, butter, cream.
3. Fold in cheddar and sausage. Scoop 12 mounds.
4. Bake 16 to 18 minutes until golden.

• Make-ahead: Chill dough 24 hours or bake and freeze.
• Reheat: 325 F for 8 to 10 minutes.
• Net carbs: 2 to 3 each.

Almond Flour Keto Sausage Balls (less than 1 net carb)

Ingredients (30 balls):

• 1 pound raw breakfast sausage
• 2 cups shredded cheddar
• 2 cups almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon garlic powder
• 1 large egg

Directions:

1. Heat oven to 350 F. Line a baking sheet.
2. Mix all ingredients. Roll 1 tablespoon portions into 30 balls.
3. Bake 20 to 22 minutes until browned.

• Make-ahead: Freeze after baking; reheat from frozen.
• Reheat: 350 F for 10 to 12 minutes.
• Net carbs: Under 1 each with most sausages.

Keto Sausage and Cabbage Breakfast Hash

Ingredients (6 servings):

• 1 pound ground sausage
• 2 tablespoons olive oil
• 6 cups shredded green cabbage
• 1 small onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika, salt and pepper to taste
• Optional: 4 to 6 eggs

Directions:

1. Brown sausage in a large skillet; remove and set aside.
2. Add oil, cabbage, onion, and pepper; cook 8 to 10 minutes until tender.
3. Stir in garlic, paprika, salt, pepper, and sausage.
4. Make wells and crack in eggs; cover 3 to 4 minutes to set.

• Make-ahead: Cook hash without eggs; add eggs when reheating.
• Reheat: Skillet over medium heat 5 minutes; add splash of water.
• Net carbs: 5 to 6 per serving with veggies. Use riced cauliflower to lower carbs.

5 Ingredient Keto Sausage Balls

Ingredients (24 balls):

• 1 pound raw sausage
• 1 cup almond flour
• 1 1/2 cups shredded cheddar
• 4 ounces cream cheese, softened
• 1 large egg

Directions:

1. Heat oven to 350 F. Line a baking sheet.
2. Mix all ingredients. Chill 10 minutes for easier rolling.
3. Form 24 balls and bake 20 to 22 minutes.

• Make-ahead: Freeze unbaked; bake from frozen +3 minutes.
• Reheat: 325 F for 8 to 10 minutes.
• Net carbs: 1 to 2 each.

Sausage Jalapeno Chaffles

Ingredients (4 servings):

• 4 large eggs
• 2 cups shredded mozzarella
• 1/2 cup almond flour
• 1/2 pound cooked crumbled sausage
• 2 jalapenos, seeded and diced
• 1/2 teaspoon baking powder, pinch salt

Directions:

1. Heat waffle iron. Mix eggs, almond flour, baking powder, and salt.
2. Stir in cheese, sausage, and jalapenos.
3. Cook until deeply golden and crisp.

• Make-ahead: Keep warm in a 200 F oven up to 30 minutes.
• Reheat: Air fryer 375 F for 3 to 4 minutes.
• Net carbs: 3 per serving.

Keto Ham and Cheese Quiche

Ingredients (8 servings, crustless 9-inch):

• 8 large eggs
• 1 cup heavy cream
• 1 1/2 cups diced ham (no sugar added)
• 1 1/2 cups shredded Swiss or gruyere
• 1/2 teaspoon salt, 1/4 teaspoon pepper

Directions:

1. Heat oven to 350 F. Grease a 9-inch pie dish.
2. Whisk eggs, cream, salt, and pepper.
3. Scatter ham and cheese in dish, pour custard over.
4. Bake 35 to 40 minutes until set with slight jiggle. Rest 10 minutes.

• Make-ahead: Bake and chill up to 3 days.
• Reheat: 300 F for 10 to 12 minutes.
• Net carbs: 2 to 3 per slice.

Easy Keto Breakfast Casserole

Ingredients (12 servings):

• 12 large eggs
• 1 cup heavy cream
• 1 pound breakfast sausage, cooked
• 2 cups shredded cheddar
• 2 cups small broccoli florets (lightly steamed)
• 1 teaspoon salt, 1/2 teaspoon pepper

Directions:

1. Heat oven to 375 F. Grease a 9×13 dish.
2. Layer sausage, broccoli, and cheese. Pour egg mixture over.
3. Bake 35 to 40 minutes until set. Rest 10 minutes before slicing.

• Make-ahead: Assemble and refrigerate overnight.
• Reheat: 300 F for 12 to 15 minutes.
• Net carbs: 3 to 4 per serving.

Bacon Cheddar Chaffles

Ingredients (4 servings):

• 4 large eggs
• 2 cups shredded cheddar
• 1/2 cup almond flour
• 1/2 cup cooked crumbled bacon
• 1/2 teaspoon baking powder, pinch salt

Directions:

1. Preheat waffle iron. Mix eggs, almond flour, baking powder, and salt.
2. Stir in cheddar and bacon.
3. Cook until crisp.

• Make-ahead: Keep warm at 200 F for up to 30 minutes.
• Reheat: Air fry 3 minutes at 375 F.
• Net carbs: 2 to 3 per serving.

Bacon Egg and Cheese Muffins (keto + meal prep)

Ingredients (12 muffins):

• 10 large eggs
• 1/2 cup heavy cream
• 1 cup shredded cheddar
• 8 slices cooked bacon, chopped
• 1/2 teaspoon salt, 1/4 teaspoon pepper

Directions:

1. Heat oven to 350 F. Grease a 12-cup muffin tin.
2. Whisk eggs, cream, salt, pepper. Stir in cheddar and bacon.
3. Fill cups and bake 18 to 20 minutes.

• Make-ahead: Store 4 days or freeze 2 months.
• Reheat: 300 F for 8 to 10 minutes.
• Net carbs: Typically 1 to 2 per muffin, based on cheese and bacon.

Keto Ham and Cheese Quiche Cups

Ingredients (12 cups):

• 8 large eggs
• 3/4 cup heavy cream
• 1 cup diced ham
• 1 cup shredded cheddar or Swiss
• 1/2 teaspoon Dijon mustard (optional)
• Salt and pepper to taste

Directions:

1. Heat oven to 350 F. Grease a muffin tin.
2. Whisk eggs, cream, Dijon, salt, pepper. Fold in ham and cheese.
3. Fill cups and bake 18 to 20 minutes.

• Make-ahead: Refrigerate up to 4 days; freeze up to 2 months.
• Reheat: 300 F for 8 minutes.
• Net carbs: 1 to 2 each.

Easy Baked Eggs (low carb + keto)

Ingredients (3 to 6 servings):

• 6 large eggs
• 2 tablespoons butter
• 3 tablespoons heavy cream
• Salt and pepper

Directions:

1. Heat oven to 375 F. Butter 6 small ramekins.
2. Add 1/2 tablespoon cream to each ramekin, crack in an egg, season.
3. Bake 10 to 12 minutes until whites set.

• Make-ahead: Best fresh; you can pre-butter ramekins.
• Reheat: Gentle microwave, 30 seconds.
• Net carbs: 1 per 2 eggs.

Keto Spinach and Bacon Egg Muffins

Ingredients (12 muffins):

• 10 large eggs
• 1/2 cup heavy cream
• 2 cups chopped spinach
• 6 slices cooked bacon, chopped
• 1/2 cup crumbled feta or shredded cheddar
• Salt and pepper to taste

Directions:

1. Heat oven to 350 F. Grease a muffin tin.
2. Whisk eggs and cream. Stir in spinach, bacon, and cheese.
3. Fill cups and bake 18 to 20 minutes.

• Make-ahead: Chill up to 4 days; freeze up to 2 months.
• Reheat: 300 F for 8 minutes.
• Net carbs: 1 to 2 each.

The Best Keto Biscuits

Ingredients (12 biscuits):

• 2 1/2 cups almond flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/3 cup melted butter
• 1/3 cup sour cream
• 1/3 cup heavy cream

Directions:

1. Heat oven to 350 F. Line a baking sheet.
2. Mix dry ingredients, then stir in eggs, butter, sour cream, and cream.
3. Scoop 12 biscuits and bake 18 to 20 minutes.

• Make-ahead: Freeze baked biscuits; thaw and warm.
• Reheat: 325 F for 8 minutes.
• Net carbs: 2 each.

Breakfast Sausage (Keto + Whole30)

Ingredients (8 servings):

• 2 pounds ground pork
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon red pepper flakes

Directions:

1. Mix spices with pork.
2. Form 16 small patties.
3. Cook in a skillet over medium heat, 3 to 4 minutes per side.

• Make-ahead: Cook and chill 4 days; freeze 2 months.
• Reheat: Skillet 3 minutes per side.
• Net carbs: 0 to 1 per serving.

Bacon Egg and Zucchini Bites (keto + low carb)

Ingredients (12 bites):

• 2 cups grated zucchini, squeezed dry
• 4 large eggs
• 1/2 cup almond flour
• 1 cup shredded cheddar
• 1/2 cup cooked crumbled bacon
• 1/2 teaspoon salt, 1/4 teaspoon pepper

Directions:

1. Heat oven to 375 F. Grease a 12-cup muffin pan.
2. Mix all ingredients. Divide into cups.
3. Bake 18 to 20 minutes.

• Make-ahead: Chill 4 days; freeze 2 months.
• Reheat: 325 F for 8 minutes.
• Net carbs: 2 each.

Easy Keto Bagels

Ingredients (6 bagels):

• 2 cups shredded mozzarella
• 2 ounces cream cheese
• 1 1/2 cups almond flour
• 1 tablespoon baking powder
• 2 large eggs
• Everything bagel seasoning, to top

Directions:

1. Heat oven to 400 F. Line a baking sheet.
2. Melt mozzarella and cream cheese; mix in almond flour, baking powder, and eggs.
3. Divide into 6 ropes, join ends, top with seasoning.
4. Bake 12 to 14 minutes.

• Make-ahead: Slice and freeze; toast from frozen.
• Reheat: Toast setting until crisp.
• Net carbs: 4 per bagel.

Keto Sausage and Biscuits

Ingredients (8 servings): Biscuits:

• 12 keto biscuits (see recipe above)

Gravy:

• 1 pound breakfast sausage
• 4 ounces cream cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 teaspoon xanthan gum (optional)
• Salt and pepper to taste

Directions:

1. Brown sausage, then add cream cheese, cream, and broth; simmer 5 minutes.
2. Whisk in xanthan if thicker gravy is desired. Season to taste.
3. Serve warm gravy over split keto biscuits.

• Make-ahead: Gravy holds 3 days; reheat gently.
• Reheat: 300 F for biscuits; saucepan low heat for gravy.
• Net carbs: 5 to 6 per serving depending on biscuits.

Sausage Stuffed Chaffles

Ingredients (4 servings):

• 2 large eggs
• 1 cup shredded mozzarella
• 1/4 cup almond flour
• 1/4 teaspoon baking powder
• 1/2 pound cooked breakfast sausage
• 1/2 cup shredded cheddar

Directions:

1. Make chaffle batter with eggs, mozzarella, almond flour, and baking powder.
2. Cook a thin chaffle layer, add sausage and cheddar, top with batter; close and cook until crisp.

• Make-ahead: Best fresh; you can keep warm at 200 F.
• Reheat: Air fry 3 minutes at 375 F.
• Net carbs: 3 per serving.

Keto Bacon Cheddar Chive Biscuits (Low Carb!)

Ingredients (12 biscuits):

• 2 cups almond flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/3 cup melted butter
• 1/3 cup sour cream
• 1 1/2 cups shredded cheddar
• 1/2 cup cooked crumbled bacon
• 2 tablespoons chopped chives

Directions:

1. Heat oven to 350 F. Line a baking sheet.
2. Mix dry ingredients, add wet, fold in cheese, bacon, and chives.
3. Scoop and bake 18 to 20 minutes.

• Make-ahead: Freeze and reheat as needed.
• Reheat: 325 F for 8 to 10 minutes.
• Net carbs: 2 to 3 each.

Spinach & Sausage Quiche (Keto + Low-Carb Options!)

Ingredients (8 servings):

• 1 pound breakfast sausage, cooked
• 3 cups chopped spinach
• 8 large eggs
• 1 cup heavy cream
• 1 cup shredded mozzarella
• 1/2 teaspoon salt, 1/4 teaspoon pepper

Directions:

1. Heat oven to 350 F. Grease a 9-inch dish.
2. Layer sausage, spinach, and cheese. Pour egg mixture over.
3. Bake 35 to 40 minutes.

• Make-ahead: Bake, chill, and slice for easy service.
• Reheat: 300 F for 12 minutes.
• Net carbs: 3 to 4 per slice.

3-Ingredient Steak and Eggs Recipe (Keto & Low Carb)

Ingredients (2 servings):

• 1 pound ribeye steak
• 2 tablespoons butter
• 4 large eggs
• Salt and pepper to taste

Directions:

1. Pat steak dry, season, and sear in 1 tablespoon butter 3 to 4 minutes per side.
2. Rest steak 5 minutes. Fry eggs in remaining butter to preference.

• Make-ahead: Not needed; best fresh.
• Reheat: Quick skillet sear; avoid overcooking.
• Net carbs: 0 to 1.

Keto Ham and Swiss Biscuits

Ingredients (12 biscuits):

• 2 cups almond flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/3 cup melted butter
• 1 1/2 cups shredded Swiss
• 1 cup diced ham

Directions:

1. Heat oven to 350 F. Mix dry ingredients, then wet.
2. Fold in Swiss and ham. Scoop 12 biscuits.
3. Bake 18 to 20 minutes.

• Make-ahead: Freeze fully baked.
• Reheat: 325 F for 8 minutes.
• Net carbs: 2 to 3 each.

Low Carb Breakfast Casserole

Ingredients (12 servings):

• 12 large eggs
• 1 cup heavy cream
• 1 pound bacon, cooked and chopped
• 1 cup diced bell peppers
• 1/2 cup diced onion
• 2 cups shredded cheddar
• 1 teaspoon salt, 1/2 teaspoon pepper

Directions:

1. Heat oven to 375 F. Grease a 9×13 dish.
2. Layer bacon, peppers, onion, and cheese. Add egg mixture.
3. Bake 35 minutes until set.

• Make-ahead: Assemble the night before.
• Reheat: 300 F for 12 to 15 minutes.
• Net carbs: 3 to 5 depending on veggies.

Bacon Asparagus Quiche (+ Keto & Low-Carb Option)

Ingredients (8 servings):

• 8 large eggs
• 1 cup heavy cream
• 2 cups chopped asparagus, blanched
• 6 slices bacon, cooked and chopped
• 1 1/2 cups shredded gruyere or Swiss
• 1/2 teaspoon salt, 1/4 teaspoon pepper

Directions:

1. Heat oven to 350 F. Grease a 9-inch pie dish.
2. Layer asparagus, bacon, and cheese. Add eggs and cream.
3. Bake 35 to 40 minutes.

• Make-ahead: Bake, chill, then warm to serve.
• Reheat: 300 F for 10 to 12 minutes.
• Net carbs: 3 to 4 per slice.

Scrambled Eggs with Cottage Cheese

Ingredients (3 servings):

• 6 large eggs
• 1/2 cup cottage cheese (4% milkfat)
• 1 tablespoon butter
• Salt and pepper

Directions:

1. Whisk eggs with cottage cheese.
2. Melt butter in a nonstick skillet on low. Add eggs and stir slowly 5 to 7 minutes until creamy.

• Make-ahead: Best made to order.
• Reheat: Gentle microwave, 20 to 30 seconds.
• Net carbs: 2 per serving.

Keto Breakfast Hot Pockets

Ingredients (6 pockets): Dough:

• 2 cups shredded mozzarella
• 2 ounces cream cheese
• 1 1/2 cups almond flour
• 1 tablespoon baking powder
• 1 large egg

Filling:

• 4 scrambled eggs
• 6 slices cooked bacon, chopped
• 1 cup shredded cheddar

Directions:

1. Heat oven to 375 F. Line a baking sheet.
2. Make fathead dough; divide into 6.
3. Fill with eggs, bacon, and cheese; seal edges.
4. Bake 18 to 20 minutes.

• Make-ahead: Freeze baked pockets up to 2 months.
• Reheat: 350 F for 15 minutes from frozen.
• Net carbs: Commonly 3 to 4 per pocket, based on brands.

Cream Cheese Sausage Balls (Keto & Gluten-Free!)

Ingredients (28 balls):

• 1 pound raw sausage
• 8 ounces cream cheese, softened
• 1 cup almond flour
• 1 teaspoon baking powder
• 1 1/2 cups shredded cheddar

Directions:

1. Heat oven to 350 F.
2. Mix all ingredients until uniform. Roll into 28 balls.
3. Bake 20 to 22 minutes.

• Make-ahead: Freeze baked or unbaked.
• Reheat: 325 F for 8 to 10 minutes.
• Net carbs: 1 to 2 each.

Keto Breakfast Pizza

Ingredients (8 servings): Crust:

• 2 cups shredded mozzarella
• 2 ounces cream cheese
• 1 1/2 cups almond flour
• 1 large egg

Toppings:

• 6 scrambled eggs
• 6 slices cooked bacon, chopped
• 1/2 pound cooked sausage
• 1 cup shredded mozzarella

Directions:

1. Heat oven to 425 F. Par-bake crust 8 minutes.
2. Top with eggs, meats, and cheese.
3. Bake 8 to 10 minutes until cheese melts.

• Make-ahead: Par-bake crust; top and bake to serve.
• Reheat: 350 F for 8 minutes.
• Net carbs: 3 to 4 per slice.

Easy Cheddar Baked Eggs (low carb + keto)

Ingredients (3 servings):

• 6 large eggs
• 1/3 cup heavy cream
• 3/4 cup shredded cheddar
• 1 tablespoon butter
• Salt and pepper

Directions:

1. Heat oven to 375 F. Butter a small baking dish.
2. Add cream, crack in eggs, top with cheddar, season.
3. Bake 12 to 14 minutes.

• Make-ahead: Bake and reheat gently, though best fresh.
• Reheat: 300 F for 8 minutes.
• Net carbs: 2 per serving.

Spicy Sausage Casserole (with Eggs & Cheese!)

Ingredients (12 servings):

• 12 large eggs
• 1 cup heavy cream
• 1 pound hot sausage, cooked
• 2 cups shredded pepper jack
• 2 jalapenos, sliced
• 1 tablespoon hot sauce
• 1/2 teaspoon salt

Directions:

1. Heat oven to 375 F. Grease a 9×13 dish.
2. Layer sausage, jalapenos, and cheese; add egg mixture with hot sauce.
3. Bake 35 minutes until set.

• Make-ahead: Assemble and refrigerate overnight.
• Reheat: 300 F for 12 to 15 minutes.
• Net carbs: 3 to 4 per serving.

Cheesy Ham and Jalapeno Puffs (keto + low carb)

Ingredients (18 puffs):

• 1 1/2 cups almond flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar
• 1 cup diced ham
• 2 jalapenos, seeded and diced

Directions:

1. Heat oven to 375 F. Grease a mini muffin pan.
2. Mix all ingredients and fill cups.
3. Bake 18 to 20 minutes.

• Make-ahead: Freeze and rewarm for brunch boards.
• Reheat: 325 F for 8 minutes.
• Net carbs: 1 to 2 each.

Sweet Keto Christmas Brunch and Breakfast Recipes

Holiday baking can be sugar free and still taste like the season. A few simple rules keep texture light and flavors bold. Use a mix of almond flour for body and coconut flour for dryness control. Coconut flour absorbs more liquid, so a little goes a long way. Reach for powdered sweeteners in glazes and frostings so the result is smooth, not gritty. For batters, erythritol bakes crisp while allulose browns faster and tastes more like sugar. Double check net carbs by subtracting fiber and sugar alcohols from total carbs, and weigh flours if you want repeatable results.

Three practical tips that never fail:

• Balance moisture: Cream cheese, eggs, and pumpkin add softness. Add a few tablespoons of almond milk if batter feels thick.
• Use heat wisely: Bake until just set, then rest. Overbaking dries almond flour fast.
• Chill for clean slices: Cinnamon rolls cut better after 10 minutes of cooling. Warm glaze melts in and sets glossy.

Cinnamon Roll Chaffles

Everything you love about a warm roll, with crispy edges and creamy icing. The batter cooks fast, so preheat the waffle maker first.

Ingredients (4 servings): Chaffles:

• 4 large eggs
• 2 cups shredded mozzarella
• 1/2 cup almond flour
• 1 1/2 teaspoons cinnamon
• 2 tablespoons powdered erythritol or allulose
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder

Icing:

• 3 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1/3 cup powdered erythritol
• 1/2 teaspoon vanilla
• 1 to 2 tablespoons heavy cream

Directions:

1. Mix chaffle batter; cook in a mini waffle maker for 3 to 4 minutes until deep golden.
2. Beat icing until smooth; thin with cream to drizzle.
3. Drizzle over hot chaffles.

• Storage: Refrigerate chaffles and icing separately up to 4 days.
• Freezing: Freeze chaffles on a sheet, then bag up to 2 months. Thaw and crisp in a toaster or air fryer.
• Net carbs: 3 to 4 per serving.

Blueberry Chaffles

Juicy bursts of berries meet a crisp waffle. Use fresh or frozen blueberries. If using frozen, fold them in straight from the freezer for better color.

Ingredients (4 servings):

• 4 large eggs
• 2 cups shredded mozzarella
• 1/2 cup almond flour
• 2 tablespoons powdered sweetener
• 1 teaspoon vanilla extract
• 1/2 cup blueberries (fresh or frozen)
• 1/2 teaspoon baking powder

Directions:

1. Mix batter, then fold in blueberries.
2. Cook until golden and crisp, 3 to 4 minutes per chaffle.

• Storage: Refrigerate up to 3 days. Re-crisp in an air fryer.
• Freezing: Freeze up to 2 months. Toast straight from frozen.
• Net carbs: 4 to 5 per serving. Use 1/4 cup berries per serving to control carbs.

The Best Keto Cinnamon Rolls (2 net carbs)

Soft, swirled, and frosted. Fathead dough keeps it tender while the brown erythritol gives that bakery-style filling.

Ingredients (12 rolls): Dough:

• 2 1/2 cups shredded mozzarella
• 3 ounces cream cheese
• 1 1/2 cups almond flour
• 1 tablespoon baking powder
• 2 large eggs

Filling:

• 4 tablespoons butter, softened
• 1/3 cup brown erythritol
• 1 tablespoon cinnamon

Glaze:

• 4 ounces cream cheese
• 2 tablespoons butter
• 1/2 cup powdered erythritol
• 1 to 3 tablespoons heavy cream

Directions:

1. Heat oven to 375 F. Line a pan.
2. Make fathead dough; roll between parchment to a rectangle.
3. Spread filling, roll up, slice 12, bake 18 to 22 minutes until just golden.
4. Whisk glaze and spread on warm rolls.

• Storage: Keep covered in the fridge up to 4 days. Warm before serving so the crumb softens.
• Freezing: Freeze baked rolls without glaze up to 2 months. Thaw, warm at 300 F for 8 to 10 minutes, then glaze.
• Net carbs: About 2 each.

Keto Pumpkin Cinnamon Rolls

Pumpkin adds color and moisture, and the spice tastes like a December morning. The dough is slightly softer, so chill the log if slicing feels sticky.

Ingredients (12 rolls): Dough:

• 2 1/2 cups shredded mozzarella
• 3 ounces cream cheese
• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 2 large eggs
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin pie spice

Filling:

• 4 tablespoons butter
• 1/3 cup brown erythritol
• 1 tablespoon cinnamon

Glaze:

• 4 ounces cream cheese
• 1/2 cup powdered erythritol
• 1 to 3 tablespoons cream

Directions:

1. Heat oven to 375 F. Make dough with pumpkin and spices.
2. Roll, fill, slice, and bake 20 to 22 minutes.
3. Glaze while warm.

• Storage: Refrigerate up to 4 days. Cover well to keep edges soft.
• Freezing: Freeze without glaze up to 2 months. Reheat at 300 F, then glaze.
• Net carbs: 3 to 4 each.

Keto Pumpkin Spice Pancakes

Fluffy, warmly spiced pancakes that hold syrup like a sponge. Keep heat moderate for even browning.

Ingredients (8 pancakes):

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 3/4 cup pumpkin puree
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 2 tablespoons powdered sweetener
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla
• Pinch salt

Directions:

1. Mix dry and wet separately, then combine.
2. Cook on a lightly greased griddle at 325 F, 2 to 3 minutes per side.

• Storage: Refrigerate up to 4 days.
• Freezing: Layer with parchment, freeze up to 2 months. Reheat in a toaster or skillet.
• Net carbs: 3 per pancake. Serve with sugar-free syrup.

Keto Chocolate Chip Muffins Recipe (Low Carb!)

Tender crumb, buttery flavor, and melty chips. This batter comes together fast, so line the pan first.

Ingredients (12 muffins):

• 2 1/2 cups almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup melted butter
• 1/2 cup unsweetened almond milk
• 2/3 cup powdered erythritol or allulose
• 1 teaspoon vanilla
• 3/4 cup sugar-free chocolate chips

Directions:

1. Heat oven to 350 F. Line a muffin tin.
2. Mix dry, mix wet, combine; fold in chips.
3. Bake 18 to 20 minutes, until a toothpick with a few moist crumbs comes out clean.

• Storage: Airtight at room temperature 1 day, then refrigerate up to 4 days.
• Freezing: Wrap each muffin and freeze up to 2 months. Thaw at room temp, then warm gently.
• Net carbs: 3 to 4 each.

Keto Pumpkin Muffins Recipe (Low Carb Almond Flour Muffins)

Moist and spiced, with a tender crumb. Add chopped pecans if you like a little crunch.

Ingredients (12 muffins):

• 2 cups almond flour
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 4 large eggs
• 1/2 cup avocado oil or melted butter
• 2/3 cup powdered sweetener
• 2 teaspoons pumpkin pie spice

Directions:

1. Heat oven to 350 F. Line a muffin tin.
2. Mix dry and wet, combine.
3. Bake 20 to 22 minutes.

• Storage: Refrigerate up to 5 days.
• Freezing: Freeze up to 2 months. Reheat at 300 F for 8 minutes for fresh-from-oven softness.
• Net carbs: 3 each. Add pecans if desired.

Toasted Coconut Granola (low carb + keto)

Crunchy clusters with warm cinnamon and vanilla. Eat with Greek yogurt, almond milk, or sprinkle over chaffles.

Ingredients (12 servings):

• 3 cups unsweetened coconut flakes
• 1 cup chopped pecans
• 1 cup sliced almonds
• 1/2 cup sunflower seeds
• 2 tablespoons chia seeds
• 1/3 cup butter or coconut oil, melted
• 1/3 cup powdered sweetener
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 egg white (optional, for clusters)

Directions:

1. Heat oven to 300 F. Line a sheet pan.
2. Mix all ingredients. Spread in an even layer.
3. Bake 20 to 25 minutes, stirring once, until golden. Cool fully to crisp.

• Storage: Airtight jar at room temp for 2 weeks, or refrigerate up to 1 month.
• Freezing: Freeze in zip bags up to 3 months. It thaws crisp.
• Net carbs: About 3 per 1/3 cup.

40+ Best DASH Diet Recipes the Whole Family Will Love

Keto Thanksgiving Made Easy, 40+ Low-Carb Mains, Sides, Desserts

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

Comfort Food Vibes, 30+Low Carb Casseroles Made Simple

Comfort Food Vibes: 50+Low Carb Side Dishes Made Simple

Comfort Food Vibes, 30+Low Carb Side Dishes Made Simple

Comfort Food Vibes, 30+Low Carb Side Dishes Made Simple

The Best 20+ Sugar Free Cheesecake Recipes for the Holidays