Old Fashioned Christmas Sugar Free Recipes with Cozy Flavors

Looking for the cookie tin classics without the sugar crash? You’re in the right place. These Old Fashioned Christmas Sugar Free Recipes bring back the cozy flavors and festive look you remember, without added sugar. We keep natural fruit sugars when they make sense, and swap in modern sweeteners for everything else.

I started converting all my holiday recipes when my husband was diagnosed with Type 2 Diabetes. The goal was simple, keep the taste and texture, cut the sugar. You’ll see allulose, an erythritol and monk fruit blend, and powdered allulose for smooth frostings, each used where they work best.

How to Make Vintage Christmas Desserts Sugar Free, Without Losing Flavor
Old-Fashioned Cakes, Made Sugar Free and Holiday-Ready
Classic Pies, Tarts, and Bars Without Sugar
Christmas Cookies and Old-Time Candies, No Sugar Added
Puddings, Trifles, and Molded Holiday Salads, Sugar Free
Breads, Breakfast Bakes, Boozy Treats, and Festive Casseroles
More Vintage Sugar Free Recipes to Complete Your Holiday Table
Conclusion

How to Make Vintage Christmas Desserts Sugar Free, Without Losing Flavor

Old-fashioned cookies, cakes, and candies can thrive without added sugar. The trick is to match the right sweetener to the job, then support it with the flour, fat, and flavor that give vintage desserts their charm. I learned this fast when I rebuilt our holiday lineup after my husband’s Type 2 diagnosis. You can keep the same tins, the same ribbons, and the same big flavors, just with a smarter pantry.

Sweetener swaps that actually work in vintage baking

Not all sugar substitutes behave the same. The goal is sweetness, yes, but also structure, browning, and mouthfeel. Here is what works in my kitchen, with holiday classics in mind.

Allulose for caramels and moist bakes: Use allulose for caramel-like sauces, toffee, pralines, and moist cakes. It browns, flows, and does not crystallize, which keeps sauces smooth and candies glassy. It also pulls moisture, so cakes stay tender.
Erythritol and monk fruit blends for crunch: Reach for these in cookies and crusts that need snap. They re-crisp well after cooling. Use the powdered form for frostings to prevent grit.
Blend for balance: Combine allulose and an erythritol blend 50:50 for many cakes. You get moisture from allulose and structure from erythritol, which keeps slices neat.
Skip liquid stevia alone: It can be bitter and it does not add bulk. If you love its taste, pair it with a bulk sweetener, not by itself.
Meringues and pavlovas: Use powdered allulose for a fine, satiny texture. It dissolves easily and keeps the interior tender.
General swap guide:
- Replace 1 cup sugar with 1 cup allulose by volume, or 200 g by weight.
- For erythritol blends, start with 90 percent of the sugar amount, then adjust to taste.
Prevent dry cookies: Add 1 to 2 tablespoons neutral oil or 1 tablespoon glycerin if using mostly erythritol. This helps with chew and reduces cooling aftertaste.

A quick reference for common swaps helps during holiday baking marathons.

Use case	Best choice	Starting ratio	Notes
Caramel, toffee, praline	Allulose	1:1 by volume or 200 g per cup	Cook to the same temperature stages
Snappy cookies, crusts	Erythritol + monk fruit	90% of sugar, adjust to taste	Add 1–2 tbsp oil for moisture
Moist cakes	50:50 allulose + erythritol blend	1:1 total weight vs sugar	Better crumb and even rise
Meringue, pavlova	Powdered allulose	1:1 by weight	Fine texture, gentle browning
Frostings	Powdered allulose	1.25 cups per 1 cup powdered sugar	Silky finish, no grit

Example: For ginger snaps, use an erythritol and monk fruit blend, bake to deep golden, then cool on the sheet. They crisp as they set.

Flours, fats, dairy, and flavor boosters

Sugar-free does not mean flavor-free. Keep the classic structure, then stack big, warm flavor on top.

Flour: Stick with all-purpose flour for that true vintage bite. If you need gluten free, use a 1:1 blend that includes xanthan gum for structure.
Fats: Use real butter for flavor and color. Add a splash of neutral oil for extra moisture in cookies and cakes that tend to dry out with low sugar.
Dairy: Buttermilk or sour cream softens crumb and adds tang. They also help with browning when sugar is low.
Flavor boosters:
- Espresso powder: A pinch deepens chocolate and spice cookies.
- Vanilla bean paste: Warmer and fuller than extract, with visible specks.
- Citrus zest: Brightens fruitcake and shortbread.
- Warm spices: Cinnamon, clove, nutmeg, cardamom. Bloom them in a little butter for more punch.
- Salt: A pinch sharpens sweetness and balances bitter notes.
Cocoa cakes: Add 1 to 2 teaspoons vinegar for lift and that old-school tang when baking with cocoa and buttermilk.
Chocolate: Use high quality unsweetened cocoa and sugar free chips. The better the cocoa, the better the cake.
Fruit mixes: Choose unsweetened dried fruit. If you need to lower sticky surface sugars, rinse lightly, pat dry, then finely chop so pieces distribute well.

Think of this like tuning a choir. Butter carries the melody, flour holds the rhythm, and the spices handle harmony. When sugar steps back, the other voices need to sing a little louder.

Converting Grandma’s recipe to sugar free

You do not need to rewrite the whole card. Small, smart changes protect the look and taste you love.

Match sweetener to recipe: Cakes and custards do well with allulose. Swap sugar 1:1 by weight. Cookies prefer structure, so start with 75 to 90 percent of the sugar weight when using an erythritol blend, then test and adjust.
Adjust bake time and color: Allulose browns earlier, so use the same oven temperature, but often add 2 to 5 minutes of bake time. Watch color, not just the clock.
Frostings: Use powdered allulose. Begin with 1.25 cups powdered allulose for each 1 cup powdered sugar in the original. Add a pinch of salt to balance sweetness.
Candy stages: Allulose syrups track classic sugar stages. Cook to the same thermometer temps for soft ball, hard crack, and so on. A reliable thermometer is your best friend here.
Fix dry or crumbly textures: Add 1 to 2 tablespoons milk or cream to batters and doughs if they seem tight. For cookies, a tablespoon of glycerin can improve chew.
Taste, then tweak: Cold desserts taste less sweet. Chill, taste, then nudge with a teaspoon of allulose or a drop of monk fruit if needed.

Use this quick guide while testing.

Recipe type	Sweetener plan	Bake/Prep adjustment	Extra tip
Butter cookies	90% erythritol blend by weight	Same temp, similar time	Add 1–2 tbsp neutral oil for moisture
Spice cake	50:50 allulose + erythritol blend	+2–4 minutes, watch browning	Use buttermilk and a pinch espresso powder
Custard pie	Allulose 1:1 by weight	Same temp, check set at edges	Strain custard for a silky finish
Frosting	Powdered allulose, 1.25x volume	Beat longer for aeration	Add a touch of cream cheese for body
Toffee	Allulose syrup to hard crack	Same temp stages	Use a heavy pot to avoid hot spots

Example: For Grandma’s cocoa cake, swap sugar 1:1 with allulose, add 1 teaspoon vinegar, and bake until the center springs back. Frost with powdered allulose buttercream.

Storage and make-ahead for sugar free treats

Holiday baking often happens in batches. Sugar-free recipes keep well with a few tweaks, since allulose moves moisture more than sugar.

Cookies: Store airtight up to 5 days, freeze up to 2 months. Re-crisp at 300°F for 5 minutes, then cool on the sheet. Add a silica packet to tins if your climate is humid.
Cakes: Wrap and chill up to 4 days. Freeze slices up to 2 months. Bring to room temp before serving for the best crumb.
Pies: Chill custard pies 3 to 4 days. Fruit pies keep 2 to 3 days at room temp, longer if chilled. Reheat fruit pies at 325°F until the crust is snappy.
Candy: Keep toffee and pralines in airtight tins for 1 to 2 weeks. Separate layers with parchment to prevent sticking.
Moisture control: Allulose can pull moisture across layers. Keep parchment between cookies and store cool. Avoid stacking frosted items until the frosting is fully set.

A simple rhythm works: bake, cool, wrap tight, and label. Your future self will thank you when guests drop in and you can fill a plate in minutes.

Old-Fashioned Cakes, Made Sugar Free and Holiday-Ready

These are the cakes that made Christmas feel like Christmas at my grandma’s table. I remade them with no added sugar, kept the classic crumb and aroma, and kept the steps straightforward. I reach for allulose for moisture and clean sweetness, and powdered allulose when I want a satiny frosting. If a recipe includes fruit, the natural sugars remain, which is why the texture tastes familiar.

Bakers’ notes you will see across these cakes:

Weigh sweeteners for accuracy. Allulose packs differently than sugar.
Do not overbake. Pull when a tester has a few moist crumbs.
Cool before frosting. Sugar free frostings set cleanly when chilled a bit.

Mahogany Cake (Sugar Free, Cocoa and Coffee)

This deep, tender cake uses coffee and cocoa for that vintage mahogany color and flavor. Allulose keeps it moist without added sugar.

Ingredients

200 g all-purpose flour (1 2/3 cups)
200 g allulose (1 cup)
30 g natural cocoa powder (1/3 cup)
1 tsp baking soda
1/2 tsp fine salt
2 large eggs, room temp
120 ml strong brewed coffee, cooled (1/2 cup)
240 ml buttermilk, room temp (1 cup)
115 g unsalted butter, melted and cooled (1/2 cup)
2 tsp vanilla extract

Directions

Heat oven to 350°F. Grease and line an 8-inch square pan with parchment.
Whisk flour, cocoa, baking soda, and salt.
In another bowl, whisk allulose, eggs, coffee, buttermilk, butter, and vanilla until smooth.
Fold dry into wet just until combined. The batter will be pourable.
Pour into pan, smooth top. Bake 28 to 34 minutes, until a toothpick has a few moist crumbs.
Cool 15 minutes in pan, then turn out to a rack. Dust with cocoa or frost once cool.
Note: For deeper flavor, add 1 tsp espresso powder. Skip molasses to keep it sugar free.

Old-Fashioned Buttermilk Cake (Sugar Free Vanilla Sheet Cake)

This is the simple, plush vanilla cake you can dress up with sprinkles or berries. It slices clean and holds frosting well.

Ingredients

240 g all-purpose flour (2 cups)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
170 g unsalted butter, softened (3/4 cup)
220 g allulose (1 1/8 cups)
3 large eggs, room temp
2 tsp vanilla extract
240 ml buttermilk, room temp (1 cup)

Directions

Heat oven to 350°F. Grease a 9-inch round or 8-inch square pan, line with parchment.
Whisk flour, baking powder, baking soda, and salt.
Beat butter and allulose 2 to 3 minutes until light. Beat in eggs one at a time, then vanilla.
Mix in dry ingredients in two additions, alternating with buttermilk. Do not overmix.
Bake 30 to 36 minutes, until springy and a toothpick comes out clean.
Cool completely. Frost with sugar free vanilla buttercream if you like.

Classic Red Velvet Cake With Cream Cheese Frosting (No Added Sugar)

Red velvet needs three things: cocoa for depth, acid for tang, and a creamy frosting. This version keeps all three, minus the sugar.

Ingredients
Cake

260 g all-purpose flour (2 1/8 cups)
25 g natural cocoa powder (1/4 cup)
1 tsp baking soda
1/2 tsp fine salt
250 g allulose (1 1/4 cups)
180 ml neutral oil (3/4 cup)
2 large eggs, room temp
240 ml buttermilk, room temp (1 cup)
2 tsp vanilla extract
1 tbsp white vinegar
1 to 2 tsp red gel food color

Frosting

450 g cream cheese, cold (16 oz)
115 g unsalted butter, slightly softened (1/2 cup)
180 g powdered allulose (about 1 1/2 cups)
2 tsp vanilla extract
Pinch of fine salt

Directions

Heat oven to 350°F. Grease and line two 8-inch round pans.
Whisk flour, cocoa, baking soda, and salt.
In a large bowl, whisk allulose, oil, eggs, buttermilk, vanilla, vinegar, and red color.
Fold in dry ingredients until smooth. Divide between pans.
Bake 22 to 28 minutes, until a toothpick has a few moist crumbs. Cool completely.
Frosting: Beat cream cheese and butter until smooth. Add powdered allulose, vanilla, and salt. Beat until fluffy.
Fill and frost the layers. Chill 30 minutes for clean slices.

Apple Crumb Cake (No Added Sugar, Cozy Spice)

This coffee cake tastes like a hug. You get tender apple bites, a soft crumb, and a buttery streusel. Apples bring natural sugars, which is why the crumb stays juicy.

Ingredients Cake

200 g all-purpose flour (1 2/3 cups)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 tsp cinnamon
1/4 tsp nutmeg
160 to 180 g allulose (3/4 to 1 cup, to taste)
115 g unsalted butter, melted and cooled (1/2 cup)
2 large eggs, room temp
120 ml sour cream or plain Greek yogurt (1/2 cup)
60 ml milk (1/4 cup)
2 tsp vanilla extract
2 cups peeled diced apples (small dice)

Crumb Topping

90 g all-purpose flour (3/4 cup)
60 g powdered allulose (about 1/2 cup)
1 tsp cinnamon
1/4 tsp fine salt
70 g cold unsalted butter, cubed (5 tbsp)

Directions

Heat oven to 350°F. Grease and line an 8-inch square pan.
Make topping: Stir flour, powdered allulose, cinnamon, and salt. Cut in butter until clumps form. Chill.
Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk allulose, melted butter, eggs, sour cream, milk, and vanilla.
Fold dry into wet. Stir in apples. Spread in pan.
Scatter crumb over batter. Bake 35 to 42 minutes, until the center sets and edges are golden.
Note: This cake contains natural sugar from apples.

Chocolate Mayonnaise Cake (Super Moist, Sugar Free)

Mayonnaise stands in for oil and eggs, which gives a velvety crumb. You will not taste the mayo, only the moisture.

Ingredients

200 g allulose (1 cup)
200 g all-purpose flour (1 2/3 cups)
40 g natural cocoa powder (1/3 cup)
1 tsp baking soda
1/2 tsp fine salt
240 g water (1 cup)
240 g real mayonnaise (1 cup)
2 tsp vanilla extract

Directions

Heat oven to 350°F. Grease a 9-inch round pan, line with parchment.
Whisk flour, cocoa, baking soda, and salt.
In a bowl, whisk allulose, water, mayonnaise, and vanilla until smooth.
Fold dry into wet just to combine.
Pour into pan. Bake 30 to 35 minutes, until a toothpick has a few moist crumbs.
Cool in pan 15 minutes, then turn out to cool fully. Frost as you like.

Buche De Noel (Chocolate Yule Log, Sugar Free Sponge)

A light cocoa sponge rolled with vanilla cream and covered in glossy ganache. It looks fancy, but the method is straightforward.

Ingredients
Sponge

120 g allulose (scant 2/3 cup)
4 large eggs, room temp
1 tsp vanilla extract
60 g all-purpose flour (1/2 cup)
25 g natural cocoa powder (1/4 cup)
1/2 tsp baking powder
1/4 tsp fine salt

Filling

240 ml heavy cream, cold (1 cup)
25 g powdered allulose (about 3 tbsp)
1 tsp vanilla extract
Pinch of salt

Ganache

200 g sugar free chocolate, chopped
180 ml heavy cream (3/4 cup)
Pinch of salt

Directions

Heat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment and lightly grease.
Whip eggs, allulose, and vanilla on high 5 to 6 minutes until very thick and pale.
Sift flour, cocoa, baking powder, and salt over the bowl. Gently fold until no streaks remain.
Spread evenly in pan. Bake 10 to 12 minutes, until springy.
Turn the hot cake onto a clean parchment sheet. Peel off the baking paper. While warm, roll the cake up with the clean parchment from short side to short side. Let cool rolled.
Filling: Whip cream, powdered allulose, vanilla, and salt to medium peaks.
Unroll cake, spread cream, leaving a 1-inch border. Roll back up.
Ganache: Heat cream to a simmer, pour over chocolate and salt. Sit 2 minutes, then stir smooth. Cool to a spreadable consistency.
Frost the log, make bark lines with a fork. Chill 20 minutes before slicing.

Fresh Apple Cake (No Added Sugar, Oil-Based)

This is the church potluck classic. It is tender, aromatic, and stays moist for days. The apples bring natural sugar.

Ingredients

300 g all-purpose flour (2 1/2 cups)
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp fine salt
2 tsp cinnamon
1/4 tsp nutmeg
200 g allulose (1 cup)
180 ml neutral oil (3/4 cup)
3 large eggs, room temp
2 tsp vanilla extract
3 cups peeled diced apples
120 g chopped walnuts or pecans (1 cup)

Directions

Heat oven to 325°F. Grease a 9-inch tube or Bundt pan.
Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, whisk allulose, oil, eggs, and vanilla.
Fold dry into wet. Stir in apples and nuts. Batter will be thick.
Spoon into pan, smooth the top. Bake 55 to 65 minutes, until a tester comes out clean.
Cool 20 minutes, then turn out and cool fully.
Note: Contains natural fruit sugars from apples.

Fruitcake (Classic Dark Fruitcake, Sugar Free Syrup)

This one tastes like the holidays. Soak the fruit, bake low and slow, rest overnight for clean, fragrant slices.

Ingredients
Fruit Soak

300 g unsweetened dried fruit mix, chopped (raisins, currants, cherries)
120 ml strong tea or black coffee (1/2 cup)
60 ml dark rum or brandy (1/4 cup)

Batter

200 g all-purpose flour (1 2/3 cups)
1 tsp baking powder
1/2 tsp fine salt
1 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp cloves
170 g unsalted butter, softened (3/4 cup)
200 g allulose (1 cup)
3 large eggs, room temp
1 tsp vanilla extract
100 g toasted chopped pecans or walnuts (1 cup)

Finish

2 tbsp rum or brandy for brushing

Directions

Soak fruit in tea and rum 1 hour, then drain, reserving 2 tbsp liquid.
Heat oven to 300°F. Line a 9×5-inch loaf pan with parchment.
Whisk flour, baking powder, salt, and spices.
Cream butter and allulose 2 minutes. Beat in eggs one at a time, then vanilla.
Mix in dry ingredients, then fold in soaked fruit, nuts, and reserved liquid.
Bake 70 to 90 minutes, until a skewer comes out clean. Cool 15 minutes, brush with rum, and cool fully. Wrap and rest overnight.

Old-Fashioned Caramel Cake (Sugar Free Caramel Frosting)

A soft vanilla layer cake covered in a whipped caramel frosting that sets just enough for clean cuts.

Ingredients
Vanilla Cake

260 g all-purpose flour (2 1/8 cups)
2 tsp baking powder
1/2 tsp fine salt
170 g unsalted butter, softened (3/4 cup)
220 g allulose (1 1/8 cups)
3 large eggs, room temp
2 tsp vanilla extract
240 ml buttermilk, room temp (1 cup)

Caramel Frosting

200 g allulose (1 cup)
60 ml water (1/4 cup)
60 g unsalted butter (4 tbsp)
120 ml heavy cream (1/2 cup)
Pinch of fine salt
120 g powdered allulose (about 1 cup)

Directions

Heat oven to 350°F. Grease and line two 8-inch round pans.
Cake: Whisk flour, baking powder, and salt. Cream butter and allulose 2 to 3 minutes. Beat in eggs one at a time, then vanilla. Add dry in two additions, alternating with buttermilk. Divide batter. Bake 22 to 28 minutes. Cool completely.
Caramel base: In a saucepan, combine allulose and water. Cook over medium, swirling, until deep amber. Off heat, whisk in butter, then cream and salt. Cool to room temp.
Whip cooled caramel with powdered allulose until thick and spreadable.
Frost cooled layers. Chill 20 minutes to set.

German Chocolate Cake (Sugar Free Coconut-Pecan Frosting)

This version keeps the mild chocolate layers and the classic coconut-pecan filling, all without added sugar.

Ingredients
Cake

210 g all-purpose flour (1 3/4 cups)
40 g natural cocoa powder (1/3 cup)
1 tsp baking soda
1/2 tsp fine salt
200 g allulose (1 cup)
115 g unsalted butter, melted and cooled (1/2 cup)
2 large eggs, room temp
240 ml buttermilk, room temp (1 cup)
1 tsp vanilla extract

Frosting

180 g allulose (about 3/4 cup)
120 ml heavy cream (1/2 cup)
60 g unsalted butter (4 tbsp)
3 egg yolks
100 g unsweetened shredded coconut (1 1/3 cups)
100 g chopped pecans (1 cup)
1 tsp vanilla extract
Pinch of fine salt

Directions

Heat oven to 350°F. Grease and line two 8-inch pans.
Cake: Whisk flour, cocoa, baking soda, and salt. Whisk allulose, butter, eggs, buttermilk, and vanilla. Fold dry into wet. Divide batter. Bake 20 to 26 minutes. Cool.
Frosting: In a saucepan, whisk allulose, cream, butter, and yolks. Cook over medium heat, stirring, to 170°F or until thickened and glossy. Off heat, stir in coconut, pecans, vanilla, and salt. Cool to room temp.
Fill and top the cake with frosting. Chill 30 minutes before slicing.

Cassandra’s “Light” Fruitcake (Lower Fruit, No Added Sugar)

More nuts, fewer sticky fruits, and bright citrus. It bakes up golden and slices neat.

Ingredients

200 g all-purpose flour (1 2/3 cups)
1 tsp baking powder
1/2 tsp fine salt
Zest of 1 orange and 1 lemon
160 g allulose (3/4 cup + 1 tbsp)
170 g unsalted butter, softened (3/4 cup)
3 large eggs, room temp
1 tsp vanilla extract
80 ml strong tea with a splash of sherry (about 1/3 cup), cooled
200 g mixed nuts, chopped (about 2 cups)
120 g unsweetened dried fruit, chopped small (about 1 cup)

Directions

Heat oven to 300°F. Line a 9×5-inch loaf pan with parchment.
Whisk flour, baking powder, salt, and citrus zest.
Cream butter and allulose 2 minutes. Beat in eggs one at a time, then vanilla.
Mix in dry ingredients, then tea-sherry mixture. Fold in nuts and fruit.
Bake 60 to 75 minutes, until a skewer comes out clean. Cool 15 minutes, then turn out. Wrap and rest overnight for best slices.

Japanese Fruitcake with Lemon-Coconut Frosting (Sugar Free)

A Southern heirloom: two spice layers, two plain layers, all stacked with a bright lemon-coconut preserve.

Ingredients
Cakes

360 g all-purpose flour (3 cups)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
220 g unsalted butter, softened (1 cup minus 2 tbsp)
220 g allulose (1 1/8 cups)
3 large eggs, room temp
2 tsp vanilla extract
240 ml buttermilk (1 cup)
For spice layers: 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp cloves

Lemon-Coconut Preserve

120 g allulose (about 1/2 cup + 2 tbsp)
Zest of 2 lemons
120 ml lemon juice (1/2 cup)
120 ml water (1/2 cup)
1 tbsp cornstarch
100 g unsweetened shredded coconut (1 1/3 cups)
Pinch of salt

Directions

Heat oven to 350°F. Grease and line four 8-inch round pans, or bake in batches.
Make one base batter: Cream butter and allulose 2 to 3 minutes. Beat in eggs and vanilla. Whisk flour, baking powder, baking soda, and salt. Add dry in two additions, alternating with buttermilk.
Divide batter into two bowls. Stir spices into one bowl for the spice layers.
Bake layers 16 to 22 minutes each, until set. Cool completely.
Preserve: Whisk allulose, lemon zest, lemon juice, water, cornstarch, and salt in a saucepan. Cook, stirring, until thick and glossy. Off heat, stir in coconut. Cool to room temp.
Stack layers, alternating plain and spice, spreading lemon-coconut between each. Chill 30 minutes to set before slicing.

Cinnamon Coffee Cake (Sugar Free Streusel)

A bakery-style coffee cake with a cinnamon swirl and crumb top. It keeps well and tastes even better the next day.

Ingredients Batter

240 g all-purpose flour (2 cups)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
180 g allulose (3/4 cup + 2 tbsp)
115 g unsalted butter, softened (1/2 cup)
2 large eggs
240 g sour cream (1 cup)
2 tsp vanilla extract

Swirl

2 tbsp natural cocoa powder
2 tsp cinnamon

Streusel

60 g powdered allulose (about 1/2 cup)
40 g all-purpose flour (1/3 cup)
30 g cold unsalted butter, cubed (2 tbsp)
1 tsp cinnamon
Pinch of salt

Directions

Heat oven to 350°F. Grease and line an 8-inch square pan.
Streusel: Mix powdered allulose, flour, cinnamon, and salt. Cut in butter to crumbs.
Swirl: Mix cocoa and cinnamon.
Batter: Beat butter and allulose 2 minutes. Beat in eggs, then sour cream and vanilla. Whisk flour, baking powder, baking soda, and salt. Fold into batter.
Spread half the batter in pan, dust with swirl mix, add remaining batter. Top with streusel.
Bake 35 to 45 minutes, until a tester comes out clean. Cool before slicing.

Old-Fashioned Gingerbread (Molasses-Style, No Added Sugar)

All the spice and warmth you want, without molasses or added sugar. Coffee deepens the flavor.

Ingredients

210 g all-purpose flour (1 3/4 cups)
1 1/2 tsp ground ginger
1 tsp cinnamon, 1/4 tsp cloves
1 tsp baking soda, 1/2 tsp salt
180 g allulose (scant 1 cup)
120 ml strong coffee or hot water (1/2 cup)
120 ml buttermilk (1/2 cup)
115 g unsalted butter, melted (1/2 cup)
1 large egg
2 tsp vanilla

Directions

Heat oven to 325°F. Grease and line an 8-inch square pan.
Whisk flour, spices, baking soda, and salt.
Whisk allulose with coffee, buttermilk, melted butter, egg, and vanilla.
Stir dry into wet just to combine.
Bake 28 to 34 minutes, until set in the center. Serve warm with sugar free whipped cream.

Classic Pies, Tarts, and Bars Without Sugar

Here are the holiday pie plate favorites, rebuilt without added sugar and sized for busy bakers. I use allulose for clean sweetness and tender custards, and I keep crusts simple so the filling shines. Everything bakes at classic temps, slices clean, and holds up well for make-ahead. If you are serving guests who track carbs, note that custards and nut fillings tend to be friendlier than fruit-heavy pies.

A few quick wins before you preheat:

Weigh sweeteners: Allulose measures best by grams.
Par-bake or blind-bake when the filling is custard-heavy to avoid soggy bottoms.
Watch the jiggle: Pull custards when the center trembles slightly. They finish setting as they cool.
Chill to slice: An hour in the fridge gives you neat, confident cuts.

Classic Chess Pie (Sugar Free, 9-Inch)

A Southern staple that bakes into a caramelized, custardy center with a faintly crisp top. Allulose keeps the texture silky and the sweetness balanced.

Ingredients

1 unbaked 9-inch pie shell, no sugar added
115 g unsalted butter, melted and cooled (1/2 cup)
225 g allulose (1 1/8 cups)
1 tbsp fine cornmeal
1 tbsp apple cider vinegar
1 tsp vanilla extract
1/2 tsp fine salt
4 large eggs, room temp
120 ml heavy cream (1/2 cup)

Directions

Heat oven to 350°F. Place a sheet pan on the middle rack.
Whisk butter, allulose, cornmeal, vinegar, vanilla, salt, eggs, and cream until smooth.
Pour into crust. Bake 40 to 50 minutes until the edges are set and the center has a slight jiggle.
Cool 2 hours before slicing. Chill for cleaner cuts.

Tip: For a deeper top crust, bake on the preheated sheet pan. The bottom stays crisp and the custard sets evenly.

Chocolate Pecan Chess Pie (Fudge-Rich, Sugar Free)

Think chess pie meets brownie. Cocoa and toasted pecans create a thick, glossy filling that slices like a dream.

Ingredients

1 unbaked 9-inch pie shell, no sugar added
115 g unsalted butter, melted and cooled (1/2 cup)
200 g allulose (1 cup)
30 g natural cocoa powder (1/3 cup)
1 tbsp fine cornmeal
1 tbsp apple cider vinegar
1 tsp vanilla extract
1/2 tsp fine salt
4 large eggs, room temp
120 ml heavy cream (1/2 cup)
150 g toasted pecans, roughly chopped (1 1/2 cups)

Directions

Heat oven to 350°F. Set a sheet pan on the middle rack.
Whisk butter, allulose, cocoa, cornmeal, vinegar, vanilla, and salt until glossy.
Whisk in eggs one at a time, then whisk in cream. Fold in toasted pecans.
Pour into crust. Bake 45 to 55 minutes, until the edges are set and the center has a slight wobble.
Cool at least 2 hours. Chill 1 hour more for firm, tidy slices.

Make it shine: A pinch of espresso powder deepens the cocoa without adding bitterness.

Chocolate Gravy Pie (Silky Custard, No Added Sugar)

Inspired by old-time chocolate gravy, this version sets into a lush, spoon-smooth custard. It is comfort in a slice.

Ingredients

1 blind-baked 9-inch pie shell, cooled
600 ml whole milk (2 1/2 cups)
30 g natural cocoa powder (1/3 cup)
40 g cornstarch (1/3 cup)
80 g allulose (about 1/3 cup + 1 tbsp)
2 large egg yolks
30 g unsalted butter (2 tbsp)
1 tsp vanilla extract
Pinch fine salt

Directions

In a saucepan, whisk cocoa, cornstarch, allulose, and salt. Slowly whisk in milk until smooth.
Cook over medium heat, stirring constantly, until thick bubbles form and the mixture coats the spoon, about 5 to 7 minutes.
Off heat, whisk a few spoonfuls of hot custard into the egg yolks, then whisk yolks back into the pan. Return to medium heat and cook 1 minute more, stirring.
Off heat, whisk in butter and vanilla until glossy.
Pour into the cooled crust. Press parchment or wrap on the surface. Chill 4 hours, until fully set.

Serving tip: Add a soft pillow of lightly sweetened sugar free whipped cream and a dust of cocoa.

Sliced Sweet Potato Pie (Sugar Free, Spiced)

This pie tastes like the holidays. You can mash the sweet potatoes for a classic custard, or layer thin slices for a pretty, scalloped look.

Ingredients

1 unbaked 9-inch pie shell, no sugar added
500 g cooked sweet potatoes, mashed smooth, or 400 g thinly sliced cooked sweet potatoes
150 g allulose (3/4 cup)
2 large eggs, room temp
240 ml whole milk or evaporated milk (1 cup)
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
Pinch ground cloves
1/2 tsp fine salt

Directions

Heat oven to 350°F.
For mashed version: Whisk mashed sweet potatoes with allulose, eggs, milk, vanilla, spices, and salt until silky. Pour into crust.
For sliced version: Whisk allulose, eggs, milk, vanilla, spices, and salt. Layer sweet potato slices in the crust, then pour custard over to fill.
Bake 45 to 55 minutes, until the edges are set and the center barely jiggles.
Cool 2 hours. Chill before slicing for the neatest wedges.

Good to know: Sweet potatoes bring natural sugars. Allulose rounds the sweetness without a heavy finish.

Green Tomato Mincemeat Pie (No Added Sugar Vintage Filling)

Old-fashioned mincemeat uses green tomatoes for body and tang. The stovetop method concentrates flavor without added sugar.

Ingredients

500 g green tomatoes, cored and finely chopped
150 g allulose (3/4 cup)
120 ml apple cider (1/2 cup)
150 to 200 g unsweetened dried fruit, chopped small (raisins, currants, cranberries)
1 small tart apple, peeled and chopped, optional
60 g suet or unsalted butter, diced (1/2 cup loosely packed suet or 4 tbsp butter)
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp fine salt
Zest and juice of 1 orange
2 tbsp brandy or dark rum
1 tbsp apple cider vinegar
1 double-crust 9-inch pie, no sugar added

Directions

Combine tomatoes, allulose, cider, dried fruit, apple, fat, spices, salt, orange zest and juice, and vinegar in a heavy pot.
Simmer over medium-low, stirring often, until thick and glossy, 35 to 45 minutes. The mixture should mound on a spoon.
Off heat, stir in brandy. Cool to room temp.
Heat oven to 400°F. Fill bottom crust with mincemeat. Top with the second crust, crimp, and vent.
Bake 20 minutes, reduce to 350°F, and bake 25 to 30 minutes more, until deep golden and bubbling.
Cool until just warm before slicing.

Make-ahead: The filling keeps 1 week in the fridge or 2 months in the freezer. Flavor improves after a day.

Pecan Tassies (Mini Sugar Free Pecan Pies)

Two-bite pecan pies with tender cream cheese crusts. They vanish fast, so make the full batch.

Ingredients Crust

120 g cream cheese, softened (4 oz)
115 g unsalted butter, softened (1/2 cup)
120 g all-purpose flour (1 cup)
1/4 tsp salt

Filling

100 g allulose (1/2 cup)
1 large egg
30 g unsalted butter, melted (2 tbsp)
1 tsp vanilla
1/4 tsp salt
120 g chopped pecans (1 cup)

Directions

Heat oven to 350°F. Grease a 24-cup mini muffin pan.
Mix crust ingredients to a soft dough. Chill 20 minutes. Press about 1 tbsp dough into each cup, shaping up the sides.
Whisk all filling ingredients except pecans. Divide among shells, then top with pecans.
Bake 18 to 22 minutes, until set and golden at the edges. Cool completely before removing.

Pro tip: Loosen edges with a thin offset spatula. If any stick, chill 10 minutes and try again.

Spiced Pecan Pie Bars (9×13 Pan, Sugar Free)

All the flavor of pecan pie in easy bar form. A buttery shortbread base supports a glossy, nut-packed top with a whisper of cinnamon.

Ingredients Shortbread

200 g all-purpose flour (1 2/3 cups)
1/4 tsp fine salt
120 g unsalted butter, softened (1/2 cup)
40 g powdered allulose (about 1/3 cup)

Topping

180 g allulose (about 3/4 cup + 1 tbsp)
3 large eggs
90 g unsalted butter, melted and cooled (6 tbsp)
1 tbsp vanilla extract
Pinch cinnamon
1/4 tsp fine salt
300 g pecans, chopped (about 3 cups)

Directions

Heat oven to 350°F. Line a 9×13-inch pan with parchment, leaving overhang for lifting.
Shortbread: Mix flour, salt, butter, and powdered allulose to a soft crumb. Press evenly into the pan. Bake 12 to 15 minutes, until just set.
Topping: Whisk allulose, eggs, melted butter, vanilla, cinnamon, and salt until smooth. Fold in pecans.
Pour over warm crust. Bake 35 to 40 minutes, until the center is set and the top looks glossy.
Cool completely in the pan. Chill 30 minutes, then lift out and cut into bars.

Serving ideas

Dust with powdered allulose for a bakery look.
Add a pinch of orange zest to the topping for a bright note.

Key takeaway: These classics do not need added sugar to feel and taste like the holidays. Use allulose for balance, bake until just set, and let time in the fridge finish the job.

Christmas Cookies and Old-Time Candies, No Sugar Added

This is the cookie tin I put out when guests come by, only without the sugar spike. These recipes keep the look and flavor of the classics, and they behave well with allulose and sugar free chocolate. If your house runs warm, chill doughs until firm and bake from cold. For candies, use a reliable thermometer and a heavy pot to control heat.

A quick baking note if you are new to allulose. It browns faster and pulls moisture, which helps tenderness but can soften crisp edges over time. Cool items fully on the pan when you want snap, then store airtight with parchment between layers.

Cranberry Noel Cookies (Slice-and-Bake, Sugar Free)

Tender, festive, and easy to stash in the fridge for slice-and-bake trays.

Ingredients

300 g all-purpose flour (2 1/2 cups)
1/2 tsp baking powder
1/2 tsp fine salt
170 g unsalted butter, softened (3/4 cup)
120 g powdered allulose (1 cup)
1 large egg
2 tsp vanilla extract
80 g unsweetened dried cranberries, finely chopped (2/3 cup)
60 g unsweetened shredded coconut (3/4 cup)

Directions

Beat butter and powdered allulose until fluffy. Mix in egg and vanilla.
Whisk flour, baking powder, and salt. Add to the bowl, then fold in cranberries and coconut.
Divide into two logs, 2 inches thick. Wrap and chill 2 hours.
Heat oven to 350°F. Slice 1/4 inch thick and bake 10 to 12 minutes, until edges are just golden.
Cool on sheets 5 minutes, then move to racks.
Tip: Roll the chilled logs in extra coconut for pretty edges.

Peanut Butter Kiss Cookies (Sugar Free, Chocolate Center)

Soft, peanutty cookies with a melty chocolate center. They stay tender thanks to the fat in peanut butter.

Ingredients

160 g allulose (about 3/4 cup)
240 g creamy peanut butter (1 cup)
1 large egg
80 g all-purpose flour (2/3 cup)
1 tsp baking powder
Pinch fine salt, if peanut butter is unsalted
Sugar free chocolate kisses or squares

Directions

Heat oven to 350°F. Line two baking sheets.
Stir peanut butter, allulose, and egg until smooth. Add flour, baking powder, and salt. Mix to a soft dough.
Scoop 1 tbsp balls. Bake 9 to 11 minutes, until puffed and set at the edges.
Press a chocolate kiss or square into each warm cookie. Cool on the sheet 10 minutes.
Make ahead: Chill portioned dough balls up to 24 hours, then bake from cold.

Cornflake Wreath Christmas Cookies (No-Bake, Sugar Free Marshmallow Base)

Bright green wreaths with a chewy, nostalgic bite. Work quick once the cereal hits the marshmallow.

Ingredients

40 g unsalted butter (3 tbsp)
200 g sugar free marshmallows
1 to 2 drops green gel color
1 tsp vanilla extract
120 g cornflakes (about 5 cups)
Sugar free red sprinkles or tiny red candies

Directions

Melt butter in a large pot over low heat. Add marshmallows and stir until smooth. Tint green and stir in vanilla.
Off heat, fold in cornflakes until evenly coated.
Drop spoonfuls onto parchment. Quickly shape into wreaths, lightly greasing fingers if sticky.
Add red sprinkles. Let set 30 minutes.
Tip: If mixture firms up, warm the pot gently and stir to loosen.

Modjeskas (Sugar Free Caramel Marshmallow Candies)

A Kentucky classic. Soft vanilla marshmallow wrapped in tender allulose caramel. Use a thermometer and have everything measured before you start.

Caramel

300 g allulose (1 1/2 cups)
60 ml water (1/4 cup)
60 g unsalted butter (4 tbsp)
120 ml heavy cream (1/2 cup), warm
Pinch fine salt
1 tsp vanilla extract

Marshmallow

240 g water, divided (1 cup)
21 g powdered gelatin (3 envelopes)
240 g allulose (1 1/4 cups)
1/4 tsp fine salt
1 tsp vanilla extract

Directions Marshmallow

Bloom gelatin in 120 g water (1/2 cup) in a stand mixer bowl.
In a saucepan, combine remaining 120 g water, allulose, and salt. Bring to a rolling boil over medium heat. Cook to 245°F.
With mixer on low, stream hot syrup into bloomed gelatin. Increase to high and whip 8 to 10 minutes until thick, glossy, and tripled. Beat in vanilla.
Spread into a parchment-lined 8-inch pan. Dust lightly with powdered allulose if sticky. Set 2 hours, then cut into 1-inch squares.

Caramel

In a clean saucepan, combine allulose and water. Cook over medium heat, swirling, until deep amber.
Off heat, whisk in butter. Slowly whisk in warm cream and salt. Return to low heat and cook to 242 to 244°F for a soft, pliable caramel. Stir in vanilla.
Cool until thick but still workable, about 10 to 15 minutes.

Assemble

Cut marshmallow into squares. Lightly oil hands.
Pull small sheets of caramel and wrap each marshmallow square, pinching to seal.
Place on parchment and let set 30 minutes. Wrap individually in wax paper.
Note: Allulose caramel stays soft. If it spreads, reheat a minute to drive off a touch more moisture and return to 244°F.

Buttermilk-Pecan Pralines (Stovetop, Sugar Free)

Creamy, nutty, and quick. Warm pecans help set the candy faster with a clean snap.

Ingredients

300 g allulose (1 1/2 cups)
120 ml buttermilk (1/2 cup)
60 g unsalted butter (4 tbsp)
1/4 tsp fine salt
1 tsp vanilla extract
200 g pecan halves, toasted (2 cups)

Directions

Line a sheet with parchment. Toast pecans and keep warm.
In a heavy pot, cook allulose, buttermilk, butter, and salt over medium, stirring to dissolve. Simmer to 236°F, soft-ball stage.
Remove from heat. Stir in vanilla, then pecans. Beat 1 to 2 minutes until thick and matte.
Spoon onto parchment. Cool until set.
Tip: If the batch stays glossy, beat another 30 seconds to bring on crystallization.

Easy Sugar Cookies (Roll-Out or Drop, No Added Sugar)

One dough, two routes. Roll and cut for shapes, or drop and bake for quick trays.

Ingredients

300 g all-purpose flour
1 tsp baking powder
1/2 tsp fine salt
170 g unsalted butter, softened
150 g powdered allulose
1 large egg
2 tsp vanilla extract

Directions

Whisk flour, baking powder, and salt.
Beat butter and powdered allulose until creamy. Beat in egg and vanilla.
Mix in dry ingredients. Chill 1 hour.
Heat oven to 350°F. For roll-outs, dust lightly with flour and cut shapes. For drops, scoop 1 tbsp mounds.
Bake 8 to 10 minutes, until edges are pale gold. Cool on the sheet.
Finish: Use sugar free royal icing for clean lines and quick dry.

Chocolate-Gingerbread Wreath Cookies (Sugar Free)

Cocoa and warm spices make a deep, fragrant cookie. The coffee or extract adds old-fashioned depth.

Ingredients

250 g all-purpose flour (2 cups)
30 g natural cocoa powder (1/4 cup)
1 tsp ground ginger, 1 tsp cinnamon
1/4 tsp cloves, 1/4 tsp nutmeg
150 g allulose (3/4 cup)
115 g unsalted butter, softened (1/2 cup)
1 large egg
60 ml molasses-flavor extract or strong coffee (1/4 cup)
1/2 tsp fine salt
1 tsp vanilla extract

Directions

Beat butter and allulose until fluffy. Beat in egg, vanilla, and extract or coffee.
Whisk flour, cocoa, spices, and salt. Add to the bowl and mix until smooth.
Chill 30 minutes. Roll 1/4 inch thick. Cut rings using two round cutters.
Bake at 350°F for 8 to 10 minutes until set. Cool and dust with powdered allulose.
Tip: Add a tiny pinch of black pepper for a classic bakery note.

Pecan Snowball Cookies (Meltaway, Sugar Free)

Tender, buttery balls that melt in your mouth. Double roll for that snowy look.

Ingredients

225 g unsalted butter, softened (1 cup)
100 g powdered allulose (3/4 cup), plus extra for dusting
1 tsp vanilla extract
1/2 tsp fine salt
280 g all-purpose flour (2 1/4 cups)
140 g finely chopped pecans (1 1/4 cups)

Directions

Heat oven to 325°F. Line two baking sheets.
Beat butter and powdered allulose until creamy. Mix in vanilla and salt.
Add flour, then pecans. Chill 20 minutes if soft.
Scoop 1 tbsp balls. Bake 14 to 17 minutes, set but not browned.
Cool 5 minutes, roll in powdered allulose. Cool fully, roll again.
Storage: Keep airtight up to 1 week. They freeze well.

Cream Cheese Christmas Cookies (Tender, Sugar Free)

Cream cheese keeps these soft with a fine crumb. Pipe rosettes or scoop simple rounds.

Ingredients

115 g unsalted butter, softened (1/2 cup)
115 g cream cheese, softened (4 oz)
120 g powdered allulose (1 cup)
1 large egg
2 tsp vanilla extract
260 g all-purpose flour (about 2 cups + 2 tbsp)
1/2 tsp baking powder
1/2 tsp fine salt

Directions

Heat oven to 350°F. Beat butter, cream cheese, and powdered allulose until fluffy.
Beat in egg and vanilla. Mix flour, baking powder, and salt, then add to the bowl.
Chill 30 to 45 minutes for piping, or scoop 1 tbsp mounds.
Bake 10 to 12 minutes, edges just turning gold. Cool on the sheet.
Finish ideas: Add colored sugar free sprinkles before baking or glaze lightly after.

Easy Spritz Cookies (No Added Sugar, Classic Shapes)

A press-friendly dough that holds sharp edges. Keep the sheet unlined and cool for best release.

Ingredients

225 g unsalted butter, softened (1 cup)
150 g powdered allulose (about 1 1/4 cups)
1 large egg
2 tsp vanilla or almond extract
280 g all-purpose flour (2 1/4 cups)
1/2 tsp fine salt

Directions

Heat oven to 350°F. Beat butter and powdered allulose until light.
Beat in egg and extract. Mix in flour and salt until smooth and soft.
Press shapes onto an ungreased, cool sheet. Decorate if you like.
Bake 8 to 10 minutes, until edges are pale gold. Cool 2 minutes, then move to racks.
Tip: If dough will not press cleanly, chill 10 minutes, then try again.

Mrs. Floyd’s Divinity (Sugar Free, Fluffy White Candy)

Dry days help divinity set. A little syrup alternative or glycerin can add stability if your kitchen is humid.

Ingredients

250 g allulose (1 1/4 cups)
80 ml water (1/3 cup)
60 ml sugar free corn syrup alternative or glycerin (1/4 cup, optional)
2 large egg whites, room temp
1/4 tsp cream of tartar
1 tsp vanilla extract
100 g chopped pecans (1 cup), optional

Directions

Boil allulose, water, and syrup alternative to 250°F, hard-ball stage.
Whip egg whites and cream of tartar to soft peaks.
With mixer on low, stream hot syrup into whites. Beat on high 4 to 6 minutes until thick, glossy, and holding ridges.
Beat in vanilla and nuts. Drop by spoon onto parchment. Let dry until set.
Note: If the candy spreads, beat another minute or two until it ropes off the beater.

Fudgy Pecan Bourbon Balls (No Bake, Sugar Free)

Deep chocolate flavor with a bourbon finish. The texture firms up as they chill.

Ingredients

Crushed sugar free chocolate cookies, 2 cups fine crumbs
30 g natural cocoa powder (1/4 cup)
120 g powdered allulose (1 cup), plus more for rolling
120 g finely chopped pecans (1 cup)
60 ml bourbon (1/4 cup)
30 ml heavy cream (2 tbsp)
Pinch fine salt
1 tsp vanilla extract

Directions

Stir cookie crumbs, cocoa, powdered allulose, pecans, and salt.
Add bourbon, cream, and vanilla. Mix until it holds together when pressed.
Scoop 1 tbsp portions, roll into balls, then coat in powdered allulose.
Chill 1 hour to set. Store chilled up to 1 week.
Variation: Swap half the bourbon with strong coffee for a milder bite.

Saltine Cracker Toffee (Christmas Crack, Sugar Free)

Shatteringly crisp with a glossy chocolate top. Allulose toffee cooks fast, so keep an eye on the pot.

Ingredients

40 saltine crackers
225 g unsalted butter (1 cup)
200 g allulose (1 cup)
1/4 tsp fine salt
200 g sugar free chocolate chips (about 1 1/4 cups)
60 g chopped pecans or almonds (1/2 cup)

Directions

Heat oven to 350°F. Line a rimmed sheet with foil and parchment. Arrange crackers.
Boil butter, allulose, and salt 3 to 4 minutes until bubbling and slightly thick. Pour over crackers and spread evenly.
Bake 8 to 10 minutes, until amber.
Sprinkle chips, rest 2 minutes, then spread smooth. Top with nuts.
Chill until firm, then crack into pieces.
Tip: Store in a tin at cool room temp for crunch, not in a warm kitchen.

Key takeaways for this section

Weigh sweeteners for repeatable results.
Chill doughs for clean edges and better shape.
Use a thermometer for candies. Temperature, not time, gives you the right texture.
Cool on the sheet when you want crisp cookies with sugar free swaps.

Puddings, Trifles, and Molded Holiday Salads, Sugar Free

These vintage-style desserts bring back the shimmer, silk, and festive drama without added sugar. I rely on powdered allulose for smooth textures, and sugar free gelatin to hold shapes that slice clean. Each recipe is make-ahead friendly, which helps when the holiday schedule gets packed. If you track carbs, keep portions modest and add unsweetened fruit or nuts for balance.

Chocolate Pudding (Stovetop, Silky, Sugar Free)

Classic stovetop pudding should be glossy, rich, and spoon-smooth. Allulose keeps it clean and not cloying. Straining and chilling with wrap on the surface prevents skin and gives a pastry-shop finish.

Ingredients

720 ml whole milk (3 cups)
30 g cocoa powder (1/3 cup)
20 g cornstarch (3 tbsp)
70 g allulose (1/3 cup)
1/4 tsp fine salt
4 large egg yolks
30 g unsalted butter (2 tbsp)
2 tsp vanilla extract

Directions

Whisk cocoa, cornstarch, allulose, and salt in a saucepan. Whisk in milk until smooth.
Cook over medium, stirring, until thick bubbles form. Whisk some hot pudding into yolks, then return to the pot.
Cook 1 minute, remove from heat, whisk in butter and vanilla.
Strain, portion, cover surface with wrap, and chill 2 hours.

Serving ideas

Top with lightly sweetened sugar free whipped cream.
Add a pinch of espresso powder to the dry mix for deeper chocolate.

Make-ahead and tips

Pudding thickens as it cools, so cook to just past the first thick bubbles.
Keeps 3 days in the fridge. Stir before serving if needed.

Cranberry Dreamsicle Trifle (No Added Sugar, Make-Ahead)

Layers of soft cake, tangy cranberry, and vanilla cream look stunning in a clear bowl. The flavor lands like a creamsicle, thanks to orange and vanilla paired with tart cranberries.

What to prepare

Sugar free vanilla cake, cooled and cut into 1-inch cubes
Sugar free cranberry orange sauce
Vanilla cream made with 360 ml heavy cream, 120 g powdered allulose, and vanilla

Assembly

Whip the cream with powdered allulose and vanilla to soft peaks.
In a trifle bowl, layer cake cubes, cranberry orange sauce, and vanilla cream. Repeat to the top.
Chill at least 4 hours, ideally overnight, so the layers mingle and slice clean.

Flavor boosts

Add orange zest to the cream for a brighter top note.
Brush cake cubes with a splash of unsweetened orange juice if they seem dry.

Smart swaps

Use sugar free pound cake if you want sturdier cubes.
Add toasted nuts between layers for crunch.

Molded Cranberry Salad (Vintage Ring Mold, Sugar Free)

This is the sparkle on the holiday table. It slices like a dream and brings vintage charm, complete with celery crunch and citrus lift.

Ingredients

2 packages sugar free cranberry gelatin
480 ml hot water
240 ml cold water
200 g crushed pineapple in juice, drained
150 g finely chopped celery
60 g chopped pecans
Orange zest, to taste

Directions

Dissolve gelatin in hot water. Stir in cold water.
Fold in drained pineapple, celery, pecans, and orange zest.
Lightly grease a ring mold with neutral oil. Pour in the mixture.
Chill until firm, at least 4 hours.

Unmolding tips

Dip the mold in warm water for 10 to 15 seconds, then invert onto a chilled plate.
Dry the plate edges and garnish with sugared-free cranberries or orange curls.

Make-ahead

Sets best when chilled overnight.
Holds 3 days in the fridge. Cover tightly to prevent aromas from the fridge seeping in.

Christmas Snow Salad (Fluffy Pineapple-Cream, Sugar Free)

Soft, cloud-like, and lightly tangy, this retro favorite brings comfort in a square. It pairs well with ham or prime rib, yet eats like dessert.

You will need

Sugar free lemon gelatin
Drained crushed pineapple
Cottage cheese or cream cheese
Whipped cream
Powdered allulose to taste

Method

Prepare the lemon gelatin as directed on your package, then cool to the point where it mounds slightly on a spoon.
Fold in drained crushed pineapple. Add cottage cheese for a light, airy bite, or cream cheese for a richer texture.
Gently fold in whipped cream. Sweeten with powdered allulose to taste.
Spread into a 9×9 dish. Chill until set.

Helpful notes

For cleaner slices, chill at least 4 hours.
If using cream cheese, beat it smooth before folding so you avoid streaks.
Add a dust of unsweetened shredded coconut on top for a snowy finish.

White Christmas Pavlovas (Crisp Outside, Marshmallow Inside)

These bake into crisp shells with tender centers, ready for a snowy pile of cream and berries. Powdered allulose dissolves fast and keeps the meringue satiny.

Ingredients

4 large egg whites, room temp
200 g powdered allulose (about 1 2/3 cups)
1/2 tsp cream of tartar
1 tsp vanilla extract
1/8 tsp fine salt
240 ml heavy cream, whipped, for serving
Sugar free white chocolate shavings and fresh berries for topping

Directions

Heat oven to 250°F. Line a sheet with parchment. Trace six 3-inch circles.
Beat whites, cream of tartar, and salt to soft peaks. Gradually add powdered allulose. Beat to stiff, glossy peaks. Beat in vanilla.
Spoon onto circles and make a shallow well.
Bake 75 to 90 minutes until dry to the touch. Turn oven off, crack door, and cool in oven.
Top with whipped cream and berries before serving.

Success tips

Wipe the bowl with vinegar to remove fat. Even a speck can block volume.
Bake on a low rack to avoid extra browning.
Store shells airtight for 24 hours. Top just before serving so they stay crisp.

Small swaps

Add a hint of almond extract for a bakery note.
Use citrus segments instead of berries if you want a tart contrast.

Breads, Breakfast Bakes, Boozy Treats, and Festive Casseroles

Brunchy trays and cozy casseroles make the holiday table feel full and easy. These recipes bring warm spice, creamy textures, and old-school flavor, without added sugar. I swap in allulose where it shines and keep the vintage spirit intact. If a recipe includes fruit, the natural sugars remain, which helps with texture and familiar taste.

Hot Buttered Rum Bread Pudding (Sugar Free Sauce)

This pudding is soft in the center with golden edges, and the sauce tastes like a vintage hot buttered rum. It is simple, fragrant, and perfect for serving warm.

Ingredients

450 g day-old bread cubes (10 to 12 cups)
720 ml milk or half-and-half (3 cups)
120 g allulose (1/2 cup)
4 large eggs
60 g unsalted butter, melted (4 tbsp)
2 tsp vanilla, 1 tsp cinnamon, pinch salt
60 ml dark rum (1/4 cup)

Sauce

60 g butter (4 tbsp)
60 g allulose (1/3 cup)
120 ml cream (1/2 cup)
30 ml rum (2 tbsp), pinch salt

Directions

Heat oven to 350°F. Grease a 9×13 pan. Soak bread in milk 10 minutes.
Whisk allulose, eggs, melted butter, vanilla, cinnamon, salt, and rum. Pour over bread and toss to coat.
Bake 40 to 50 minutes until puffed, golden, and set in the center.
Sauce: Simmer butter, allulose, and cream 3 minutes. Remove from heat, add rum and salt. Serve warm over pudding.

Make it shine

Use a sturdy bread like brioche, challah, or a rustic loaf.
For a milder rum note, swap half the rum with vanilla.

Apple Cranberry Casserole (Vintage Spoon Dessert, No Added Sugar)

Tart cranberries meet sweet-tender apples under a crisp, nutty crumble. It is a classic spoon dessert that pairs well with roast meats or a brunch spread.

Ingredients

4 cups sliced apples (about 4 medium)
2 cups fresh cranberries
120 g allulose (1/2 cup)
1 tsp cinnamon
Zest of 1 orange
Pinch of salt

Oat-Almond Crumble

80 g old-fashioned oats (1 cup)
60 g almond flour (1/2 cup)
40 g chopped almonds (1/3 cup)
60 g melted unsalted butter (4 tbsp)
40 g powdered allulose (about 1/3 cup)
Pinch of salt

Directions

Heat oven to 350°F. Grease a 9-inch baking dish.
Toss apples and cranberries with allulose, cinnamon, orange zest, and salt. Spread in the dish.
Stir oats, almond flour, almonds, melted butter, powdered allulose, and salt until clumpy. Scatter over fruit.
Bake 35 to 45 minutes until the fruit bubbles and the top is golden and crisp. Rest 10 minutes before serving.
Note: Contains natural sugars from fruit.

Tips

If apples are very tart, add 1 to 2 tablespoons extra allulose.
A splash of vanilla in the fruit adds warmth.

Ambrosia Pudding Pie (Creamy Citrus, Sugar Free)

Creamy, cool, and citrus-bright, this no-bake pie channels a retro ambrosia bowl with a neat, sliceable finish.

Ingredients

1 sugar free cookie crust, 9-inch
1 package sugar free vanilla pudding mix
480 ml cold milk (2 cups)
240 ml whipped cream or stabilized whipped topping (about 2 cups)
60 g unsweetened shredded coconut (3/4 cup)
1 can mandarin orange segments, drained well
1 tsp vanilla extract
Pinch of salt

Directions

Whisk pudding mix with cold milk until thick. Let stand 5 minutes to fully set.
Fold in whipped cream, coconut, drained mandarins, vanilla, and salt.
Spoon into the crust and smooth the top.
Chill 4 hours until firm for clean slices.

Good to know

Drain mandarins thoroughly so the filling sets well.
For extra citrus, add orange zest to the filling.
Fruit adds natural sugars.

Rum Balls (No Bake, Sugar Free Vanilla Wafer Base)

These bite-size treats are rich, aromatic, and ready fast. The texture firms as they chill, which makes them ideal for gifting.

Ingredients

200 g crushed sugar free vanilla wafers or shortbread (about 2 cups)
120 g powdered allulose (1 cup), plus more for rolling
30 g cocoa powder (1/3 cup)
120 g finely chopped pecans (1 cup)
80 ml dark rum (1/3 cup)
30 ml cream or strong coffee (2 tbsp)
Pinch of salt

Directions

Mix crumbs, powdered allulose, cocoa, pecans, and salt.
Stir in rum and cream until the mixture holds when pressed.
Roll into 1-inch balls. Coat in powdered allulose or cocoa. Chill to set.

Helpful tips

For a softer bite, add 1 teaspoon glycerin.
Swap half the rum for coffee if you prefer a lighter finish.
Store airtight and chilled up to 1 week.

More Vintage Sugar Free Recipes to Complete Your Holiday Table

Looking to round out the menu with a few showpieces and some easy bakes? These recipes bring the vintage look and taste you expect, with no added sugar. I use allulose for clean sweetness and moisture, plus powdered allulose for dusting and finishing. If fruit appears, it brings its own natural sugars. We keep portions mindful and textures true to the originals.

New Neighbor Cake (Tender Pantry Cake, Sugar Free)

A soft, one-bowl snack cake that works with warm spice or citrus. It slices neat and keeps well.

Ingredients

200 g allulose
240 g all-purpose flour
1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
2 large eggs, room temp
120 ml neutral oil
240 ml buttermilk, room temp
Flavoring: 2 tsp vanilla and 1 tsp cinnamon with 1/4 tsp nutmeg, or 1 tbsp citrus zest with 1 tsp vanilla

Directions

Heat oven to 350°F. Grease and line an 8-inch square pan.
Whisk flour, baking powder, baking soda, and salt.
In another bowl, whisk allulose, eggs, oil, buttermilk, and your chosen flavoring until smooth.
Fold dry into wet just to combine. Batter should be pourable.
Bake 30 to 35 minutes, until a tester has a few moist crumbs. Cool before slicing.
Serving ideas

Dust with powdered allulose.
Top with lightly sweetened sugar free whipped cream and a little cinnamon.

Potato Candy (Old-Fashioned No-Bake, Sugar Free)

This nostalgic candy uses a tiny bit of potato to bind a sweet, pliable dough. It sets firm, then slices clean.

Ingredients

60 g plain mashed potato (cool, no butter or milk)
300 to 360 g powdered allulose, to consistency
1 tsp vanilla extract
1/4 tsp fine salt
180 to 240 g creamy peanut butter, for spreading

Directions

In a bowl, mix potato, vanilla, and salt. Add powdered allulose until a soft but non-sticky dough forms.
Roll between two sheets of parchment into a thin rectangle, about 1/8 inch.
Spread a thin layer of peanut butter over the surface.
Roll up tightly from the long side into a log. Wrap and chill 1 to 2 hours.
Slice into 1/2 inch rounds. Keep chilled for tidy edges.

Tips

If the dough cracks, knead in 1 tsp water. If sticky, add powdered allulose by the tablespoon.

Cranberry Christmas Cake (Tart-Sweet, No Added Sugar)

A buttery, dense cake loaded with cranberries and orange. The crumb is plush, and the top turns golden.

Ingredients

200 g allulose
170 g unsalted butter, softened
3 large eggs, room temp
240 g all-purpose flour
1 tsp baking powder, 1/2 tsp fine salt
300 g fresh cranberries
Zest of 1 large orange, 1 tsp vanilla

Directions

Heat oven to 350°F. Grease a 9-inch springform, line the base.
Beat butter and allulose until light. Beat in eggs one at a time, then vanilla and orange zest.
Whisk flour, baking powder, and salt. Fold into batter.
Fold in cranberries. Spread into pan and level.
Bake 45 to 55 minutes, until a tester comes out clean. Cool 15 minutes, then release the ring.
Note: Cranberries contribute natural fruit sugars.

Serving idea

Dust with powdered allulose. Serve with softly whipped cream.

White Christmas Bûche de Noël (Vanilla Roll with Snowy Finish, Sugar Free)

A vanilla sponge rolled with a silky cream, finished with a snowy dust. Simple, elegant, and light.

Sponge

120 g allulose
4 large eggs, room temp
1 tsp vanilla
80 g cake flour or 60 g all-purpose flour sifted well
1/2 tsp baking powder, 1/4 tsp fine salt

Filling

240 ml heavy cream
25 to 40 g powdered allulose, to taste
1 tsp vanilla, pinch salt

Finish

Powdered allulose for dusting
Sugared rosemary and cranberries made with allulose syrup

Directions

Heat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment and lightly grease.
Whip eggs, allulose, and vanilla on high 5 to 6 minutes until very thick and pale.
Sift flour, baking powder, and salt over the bowl. Gently fold until smooth.
Spread evenly. Bake 10 to 12 minutes, just set and springy.
Invert onto clean parchment, peel off the liner. Roll warm cake with the clean parchment and cool.
Whip cream, powdered allulose, vanilla, and salt to medium peaks.
Unroll, spread filling, reroll. Chill 30 minutes.
Dust with powdered allulose. Garnish with sugared rosemary and cranberries.

Sugared garnish

Simmer equal parts allulose and water until clear. Dip rosemary and cranberries, set on a rack, then roll in powdered allulose.

Battenberg Cake (Checkerboard, Sugar Free Jam)

Two almond sponge slabs, a quick no-sugar jam, and a soft marzipan wrap. The checkerboard slice is pure holiday joy.

Almond Sponge

160 g allulose total
170 g unsalted butter, softened
3 large eggs
160 g all-purpose flour
80 g almond flour
1 1/2 tsp baking powder, 1/2 tsp salt
1 tsp vanilla, 1/4 tsp almond extract
Optional: a drop of pink gel color for one sponge

Quick Jam

Sugar free raspberry jam or simmer 200 g raspberries with 40 g allulose until thick, then cool

Sugar Free Marzipan

200 g fine almond flour
120 g powdered allulose
1 egg white or 1 to 2 tbsp water, 1/2 tsp almond extract, pinch salt

Directions

Heat oven to 350°F. Line an 8-inch square pan with a divider of parchment to bake two narrow slabs, or bake two batches.
Beat butter and allulose until fluffy. Beat in eggs, vanilla, and almond extract.
Mix flours, baking powder, and salt. Fold into batter. Divide in half, tint one pink if you like.
Bake 20 to 26 minutes, until set. Cool fully.
Trim slabs, cut each into two even strips. Warm jam.
Arrange in a checkerboard, using jam to glue strips.
Marzipan: Mix almond flour, powdered allulose, extract, salt, and enough egg white or water to form a smooth dough.
Roll marzipan thin, wrap cake, and seal. Chill before slicing.

Molasses Crinkles (Spiced Sugar Free Cookies)

All the cozy flavor without molasses. Cocoa and coffee give depth, while allulose keeps them soft.

Ingredients

150 g allulose
115 g unsalted butter, softened
1 large egg
25 g natural cocoa powder
1 tbsp strong coffee or 1 tsp espresso powder dissolved in 1 tbsp water
200 g all-purpose flour
1 tsp baking soda, 1/2 tsp fine salt
1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves
Powdered allulose for rolling

Directions

Heat oven to 350°F. Line two sheets.
Beat butter and allulose until creamy. Beat in egg and coffee.
Whisk flour, cocoa, baking soda, salt, and spices. Add to the bowl and mix to a soft dough.
Scoop 1 tbsp balls, roll in powdered allulose, place 2 inches apart.
Bake 10 to 12 minutes until crackled and set at edges. Cool on the sheet.

Tip

For extra chew, add 1 tsp glycerin or 1 tbsp neutral oil.

Rum Babas with Fresh Blackberries (Sugar Free Syrup)

Light, yeasted cakes that soak up a warm rum syrup. Serve with berries and whipped cream for a classic finish.

Babas

180 g all-purpose flour
4 g instant yeast (about 1 1/4 tsp)
40 g allulose
1/4 tsp salt
2 large eggs, room temp
60 ml milk, warm
60 g unsalted butter, very soft

Rum Syrup

200 ml water
120 g allulose
1 tsp vanilla
60 ml dark or amber rum

To Serve

Fresh blackberries, lightly sweetened whipped cream

Directions

Mix flour, yeast, allulose, and salt. Beat in eggs and warm milk until elastic. Beat in soft butter until smooth and glossy.
Pipe or spoon into greased mini baba or muffin molds, half full. Rise until just below the rim.
Bake at 375°F for 12 to 16 minutes, golden and set.
Syrup: Simmer water and allulose 2 minutes. Off heat, add vanilla and rum.
While warm, unmold babas and soak in warm syrup until saturated.
Serve with blackberries and whipped cream.

Tip

If serving later, rewarm syrup and refresh the soak for 10 seconds.

Spiked Eggnog Bundt Cake (Holiday Crowd-Pleaser, Sugar Free)

Classic holiday flavors in one easy pan. The crumb is tender, with nutmeg and a gentle rum note.

Ingredients

300 g all-purpose flour
2 tsp baking powder
1/2 tsp fine salt
180 g allulose
115 g unsalted butter, softened
3 large eggs, room temp
360 ml eggnog, room temp
1 tsp ground nutmeg
1 tsp vanilla extract
2 tbsp rum

Directions

Heat oven to 325°F. Grease and flour a Bundt pan well.
Whisk flour, baking powder, salt, and nutmeg.
Beat butter and allulose 2 to 3 minutes until light. Beat in eggs one at a time.
Mix in dry ingredients in two additions, alternating with eggnog. Stir in vanilla and rum.
Bake 50 to 60 minutes, until a tester comes out clean. Cool 15 minutes, then turn out.
Finish

Brush the warm cake with 1 to 2 tbsp rum mixed with 1 tbsp cream. Dust with powdered allulose.

Conclusion

Vintage flavor can live happily without added sugar. Keep your swaps simple and smart. Use allulose for caramel and custard, it browns clean and stays silky. Reach for powdered allulose when you want smooth frostings and tidy finishes. When my husband was diagnosed with Type 2 Diabetes, I started converting all of my recipes to sugar free and carb free, and these classics are the results I trust.

Start with one classic, like Chess Pie or Red Velvet, then branch out as you gain confidence. For a make-ahead dessert table that looks polished, plan: