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Southern Christmas Sugar-Free for a Full Dinner You’ll Love

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Craving a warm Southern spread without the sugar crash? You’re in the right kitchen. These Southern Christmas sugar-free dinner recipes keep the heritage flavors you love, and they’re sugar free from start to finish.

Every recipe skips refined sugar. When a touch of sweetness helps, we use allulose, erythritol, or monk fruit blends. Pantry picks are no-sugar-added, like marinara, broth, and canned tomatoes. Fruit salads include only the fruit’s natural sugars, no added sweeteners.

Planning is simple and stress light. Pick 1 to 2 mains, 3 to 5 sides, 1 casserole, 1 to 2 breads, 1 salad or relish, and 1 to 2 appetizers. You get a full table, no guesswork.

Most dishes can be prepped 1 to 3 days ahead, then reheated at 300 to 350°F until hot. Ovens sit at 350°F unless noted, line pans with parchment when you can, and use a thermometer for perfect roasts. Pull up a chair, your sugar free Southern Christmas starts here.

Show-Stopping Sugar Free Mains for a Southern Christmas

Pick one or two of these hero proteins and let them anchor the table. Every recipe keeps sugars out without losing the deep, savory flavors you want on Christmas Day. I’ve added clear internal temps and rest times so your roasts land juicy and tender, not guessy. Use a thermometer, give your meat a short rest, and you’re golden.

French Onion Pot Roast, Deep Flavor Without Sugar

Slow-braised onions turn rich and silky, then drape over fork-tender beef. Think French onion soup meets Sunday roast, no sugar needed.

Ingredients (serves 8)

  • 3 pounds beef chuck roast
  • 2 tablespoons avocado oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 large yellow onions, thinly sliced
  • 1 tablespoon tomato paste (no sugar added)
  • 1 tablespoon Worcestershire sauce (sugar free)
  • 2 teaspoons fresh thyme leaves
  • 3 cups beef broth (no sugar added)
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar (optional)
  • 1 tablespoon corn starch or arrowroot, mixed with 1 tablespoon water (slurry)

Directions

  1. Pat the roast dry. Season with salt and pepper. Sear in hot oil in a Dutch oven, about 4 minutes per side. Remove to a plate.
  2. Add onions with a pinch of salt. Cook on medium, stirring often, 15 to 20 minutes until deep gold.
  3. Stir in tomato paste, Worcestershire, and thyme. Cook 1 minute. Add broth, bay leaf, and vinegar if using. Return the roast, nestling it under the onions.
  4. Cover and braise at 325°F for 3 to 3.5 hours, until the roast is fork tender.
  5. Remove the roast. Discard bay leaf. Simmer the liquid, stir in the slurry, and cook 2 to 3 minutes to thicken. Slice or shred the roast, return to the sauce, and serve.
  • Doneness guide: Beef is done when it pulls apart with a fork.
  • Rest: 15 minutes before slicing for clean cuts.

Prime Rib With Creamy Horseradish Dipping Sauce, No Added Sugar

Holiday showpiece energy with a simple rub and a clean, cool sauce. Keep it sugar free, keep it classic.

Ingredients (serves 10)

  • 5 to 6 pound bone-in prime rib, brought to room temp 2 hours
  • 2 tablespoons kosher salt
  • 2 teaspoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon olive oil

Horseradish Sauce

  • 1 cup sour cream
  • 3 tablespoons prepared horseradish (no sugar added)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper

Directions

  1. Mix salt, pepper, garlic, rosemary, and oil. Rub over the roast, including the sides.
  2. Roast at 450°F for 20 minutes. Reduce to 325°F and cook to your target: 120°F for rare, 125°F for medium-rare, 135°F for medium. Total time ranges 1.5 to 2 hours based on size.
  3. Transfer to a board and rest 30 minutes before carving.
  4. Stir the horseradish sauce ingredients. Chill 30 minutes. Serve alongside sliced prime rib.
  • Internal temps: 120°F rare, 125°F medium-rare, 135°F medium.
  • Rest: 30 minutes for maximum juiciness.

Perfect Beef Tenderloin, Restaurant-Style and Sugar Free

Lean, tender, and fast. Great for smaller groups or when you want a quick roast with big payoff.

Ingredients (serves 8)

  • 4 to 4.5 pound center-cut beef tenderloin, trimmed and tied
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika

Directions

  1. Rub the tenderloin with oil, then season with salt, pepper, garlic powder, and smoked paprika.
  2. Sear in a hot skillet, about 2 minutes per side, to build color.
  3. Roast at 425°F until 125°F for medium-rare, about 20 to 30 minutes.
  4. Rest 15 minutes. Slice thick medallions and serve.
  • Internal temp: 125°F for medium-rare, 130°F for medium.
  • Rest: 15 minutes to keep the juices in the meat.

Stuffed Beef Tenderloin with Burgundy-Mushroom Sauce, Sugar Free Elegance

Savory mushrooms and spinach tucked inside buttery tenderloin, then finished with a glossy wine sauce. It looks fancy, but it’s easier than it reads.

Ingredients (serves 8)

  • 4 pound beef tenderloin, butterflied
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, finely chopped
  • 2 tablespoons butter
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, minced
  • 1/2 teaspoon kosher salt, 1/4 teaspoon pepper
  • 1 cup baby spinach, chopped
  • 1/4 cup grated Parmesan
  • Butcher’s twine

Sauce

  • 1 cup dry red wine
  • 1 cup beef broth (no sugar added)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons cold butter

Directions

  1. Cook mushrooms in butter with shallots and garlic until the pan looks dry. Stir in thyme, salt, pepper, spinach, and Parmesan. Cool.
  2. Spread the filling over the butterflied tenderloin. Roll and tie every 2 inches with twine.
  3. Sear in oil until browned, then roast at 425°F to 125°F internal, 25 to 30 minutes. Rest 15 minutes.
  4. Sauce: simmer wine to reduce by half. Add broth and Dijon, reduce 5 minutes. Off heat, whisk in cold butter. Slice and spoon the sauce over.
  • Internal temp: 125°F medium-rare.
  • Rest: 15 minutes so slices hold together.

Bacon-Wrapped Pork Tenderloin, Sweet Heat Glaze Without Sugar

Bacon does two jobs here, flavor and moisture. A quick sugar free glaze adds sweet heat without a crash.

Ingredients (serves 6)

  • 2 pork tenderloins, 1 pound each
  • 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • 8 slices thin bacon
  • 1 tablespoon olive oil

Glaze

  • 2 tablespoons sugar-free maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne

Directions

  1. Season pork with salt and pepper. Wrap each with bacon, tucking the ends.
  2. Sear in oil, about 2 minutes per side.
  3. Brush with glaze. Roast at 400°F until 145°F, about 18 to 22 minutes.
  4. Rest 10 minutes. Slice and serve.
  • Internal temp: 145°F for juicy slices.
  • Rest: 10 minutes before cutting.

Spice-Rubbed Tenderloin with Mustard-Cream Sauce, Low Carb and Sugar Free

A smoky rub, a quick roast, and a silky sauce. It is weeknight simple but holiday worthy.

Ingredients (serves 6)

  • 2 pork tenderloins, 1 pound each
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil

Mustard-Cream Sauce

  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon whole-grain mustard
  • 1/2 teaspoon kosher salt, 1/4 teaspoon pepper

Directions

  1. Mix the spices. Rub on pork. Sear in oil until browned.
  2. Roast at 400°F to 145°F, about 18 to 22 minutes. Rest 10 minutes.
  3. Simmer cream with both mustards for 3 minutes to thicken. Season to taste. Slice pork and spoon on the sauce.
  • Internal temp: 145°F for tender, blush meat.
  • Rest: 10 minutes for clean slices.

Smoked Turkey Breast, Juicy and Sugar Free

Skip the whole bird and smoke the breast. You get even cooking, juicy slices, and plenty of leftovers for sandwiches.

Ingredients (serves 8)

  • 1 whole turkey breast, 5 to 7 pounds, bone-in
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • Wood chips of choice

Directions

  1. Pat dry, then rub with oil, salt, pepper, garlic powder, and paprika.
  2. Smoke at 250°F to 275°F until 160°F in the thickest part, about 3 to 4 hours.
  3. Rest 20 minutes. Carryover brings it to 165°F. Slice across the grain.
  • Internal temp: Pull at 160°F, finish at 165°F after resting.
  • Rest: 20 minutes for maximum juiciness.

Cornish Hens with Herb Butter, No Sugar Added

Butter under the skin keeps the meat moist and seasons every bite. A fast roast gives crisp skin with minimal effort.

Ingredients (serves 4)

  • 2 Cornish hens, 1.25 to 1.5 pounds each
  • 2 tablespoons softened butter
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh thyme, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper
  • 1 tablespoon olive oil

Directions

  1. Mix butter with zest and herbs. Pat hens dry.
  2. Loosen the skin and spread the butter underneath. Rub outside with oil, salt, and pepper.
  3. Roast at 425°F until 165°F in the thigh, about 40 to 50 minutes. Rest 10 minutes and serve.
  • Internal temp: 165°F at the thigh joint.
  • Rest: 10 minutes so juices settle.

Baked Ham With Brown Sugar Glaze, Sugar Free Swap

Use a brown sugar style sweetener or allulose for a glossy, sticky finish. The flavor hits all the classic notes without added sugar.

Ingredients (serves 14)

  • 1 fully cooked spiral ham, 8 to 10 pounds
  • 1/2 cup brown sugar style sweetener (erythritol or allulose blend)
  • 2 tablespoons Dijon mustard
  • 1/2 cup sugar-free orange marmalade or 1/2 cup orange juice with allulose to taste
  • 1/2 teaspoon ground cloves

Directions

  1. Place ham cut side down in a roasting pan. Cover with foil. Bake at 300°F for 10 to 12 minutes per pound until 120°F.
  2. Simmer glaze ingredients for 2 to 3 minutes.
  3. Uncover the ham and brush with glaze. Increase oven to 400°F. Bake 15 to 20 minutes, glazing once more, until glossy and caramelized at the edges.
  4. Rest 15 minutes. Slice and serve.
  • Internal temp: Heat to 120°F since the ham is pre-cooked.
  • Rest: 15 minutes for easy slicing.
  • Scaling tip: For about 8 servings, choose a 6 to 7 pound ham.

Baked Ham with Brown Sugar-Citrus Glaze, Sugar Free Citrus Shine

Bright citrus wakes up the smoky ham. Brown sugar style sweetener keeps it sticky without spikes.

Ingredients (serves 14)

  • 1 fully cooked ham, 8 to 10 pounds
  • 1/2 cup brown sugar style sweetener
  • 1 tablespoon apple cider vinegar
  • 1/2 cup fresh orange juice
  • 1 tablespoon grated orange zest
  • 1 teaspoon ground cinnamon

Directions

  1. Warm the ham at 300°F to 120°F internal, covered with foil.
  2. Boil the glaze 3 to 4 minutes until slightly thick.
  3. Brush the glaze on and bake at 400°F for 15 to 20 minutes, basting once, until sticky. Rest and serve.
  • Internal temp: 120°F for serving a pre-cooked ham.
  • Rest: 15 minutes.
  • Scaling tip: Use a smaller ham for a crowd of 8.

Cider-Braised Pork Shoulder, Cozy and Caramelized Without Sugar

Unsweetened apple cider brings gentle fruit notes, not syrupy sweetness. The shoulder turns tender and shreddable with a glossy pan sauce.

Ingredients (serves 8)

  • 4 to 5 pound boneless pork shoulder
  • 2 teaspoons kosher salt, 1 teaspoon black pepper
  • 1 tablespoon avocado oil
  • 1 large onion, sliced
  • 3 cloves garlic, smashed
  • 1 cup unsweetened apple cider
  • 1 cup chicken broth
  • 2 sprigs rosemary, 2 bay leaves

Directions

  1. Season pork and sear in oil until browned on all sides. Remove to a plate.
  2. Sauté onion and garlic for 3 minutes. Add cider, broth, and herbs. Return the pork.
  3. Cover and braise at 325°F for 3 to 3.5 hours, until fork tender.
  4. Shred and serve with the reduced braising liquid.
  • Internal temp: Aim for 195°F to 205°F for easy shredding, or judge by fork tenderness.
  • Rest: 15 minutes before shredding to keep moisture in.

Comfort Casseroles and Bakes, Southern and Sugar Free

Creamy, cozy, and crowd-friendly, these casseroles carry the holiday table without a sugar spike. Each one sticks to no-sugar-added pantry staples and simple dairy. Most bake at 350°F, so you can plan your oven time and pair dishes without stress. Pick two or three, pop them in the oven, and enjoy warm, bubbly comfort.

Old-School Green Bean Casserole, Sugar Free Classic

This is the one you grew up with, updated to skip added sugar and keep the rich, creamy bite.

Ingredients (serves 8)

  • 2 pounds fresh green beans, trimmed and halved
  • 2 tablespoons butter
  • 1 small onion, minced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1.5 cups chicken broth (no sugar added)
  • 1 cup half-and-half
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper
  • 1 cup crispy fried onions, no added sugar if available, or crushed pork rinds for topping

Directions

  1. Blanch beans 4 minutes in salted water, then ice-bath and drain.
  2. Sauté onion and mushrooms in butter 6 minutes. Add garlic 30 seconds.
  3. Stir in flour 1 minute. Whisk in broth and half-and-half. Simmer to thicken. Season.
  4. Fold in beans. Transfer to 9×13 dish. Top with fried onions or pork rinds.
  5. Bake at 350°F for 25 minutes until bubbling.

Bacon-Brussels Sprout-Green Bean Casserole, Smoky and Creamy

A bacon-kissed twist that adds Brussels sprouts for a hearty, festive bake.

Ingredients (serves 8)

  • 6 slices bacon, chopped
  • 1 pound Brussels sprouts, halved
  • 1 pound green beans, trimmed
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper
  • 1/2 cup grated Parmesan

Directions

  1. Cook bacon until crisp. Remove, reserve 1 tablespoon drippings.
  2. Sauté sprouts and onion in drippings 5 minutes. Add beans and garlic 2 minutes.
  3. Stir in cream, broth, salt, and pepper. Simmer 3 minutes.
  4. Transfer to baking dish, top with Parmesan and bacon. Bake at 375°F for 20 minutes.

French Onion Soup Casserole, Gruyere-Topped and Sugar Free

Deeply caramelized onions, rich broth, and a blanket of melty Gruyere do the heavy lifting.

Ingredients (serves 8)

  • 4 large onions, thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh thyme
  • 1 tablespoon balsamic vinegar (optional)
  • 4 cups beef broth (no sugar added)
  • 1 baguette-style low-carb or whole-grain bread, sliced and toasted, optional
  • 2 cups shredded Gruyere

Directions

  1. Caramelize onions in butter and oil with salt over medium, 25 to 30 minutes, stirring often. Add thyme and vinegar.
  2. Stir in broth. Simmer 5 minutes.
  3. Pour into casserole, top with toasted slices if using, then Gruyere.
  4. Bake at 375°F for 20 minutes until bubbling and golden.

Italian Casserole, Hearty and No Added Sugar

All the Sunday flavors in one easy, cheesy bake with clean marinara.

Ingredients (serves 8)

  • 12 ounces whole-grain or low-carb penne
  • 1 pound Italian sausage, casing removed
  • 1 jar (24 ounces) no sugar added marinara
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes

Directions

  1. Cook pasta 2 minutes shy of al dente. Drain.
  2. Brown sausage. Stir in marinara and seasoning.
  3. Toss pasta with sauce. Dollop ricotta, sprinkle mozzarella and Parmesan.
  4. Bake at 350°F for 25 minutes until bubbly.

Kentucky Hot Brown Casserole, Holiday Crowd-Pleaser

A Derby classic reworked for a pan, with smoky bacon and creamy Mornay.

Ingredients (serves 8)

  • 8 slices roasted turkey, 1.5 pounds total
  • 8 slices low-carb or whole-grain bread, toasted
  • 8 slices tomato
  • 8 slices cooked bacon

Mornay Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup shredded white cheddar
  • 1/2 teaspoon kosher salt, 1/4 teaspoon pepper

Directions

  1. Make sauce: melt butter, whisk in flour 1 minute. Slowly whisk milk until thick, 3 to 4 minutes. Off heat, stir in cheddar, salt, pepper.
  2. Layer toast in a 9×13, top with turkey and tomato. Pour sauce over.
  3. Bake at 375°F for 15 to 20 minutes. Top with bacon and serve.

Oyster Casserole, Coastal and Creamy Without Sugar

Briny oysters meet a simple cream base and a crunchy, low-carb topping.

Ingredients (serves 8)

  • 2 pints shucked oysters, drained, liquor reserved
  • 4 tablespoons butter, divided
  • 1 small onion, minced
  • 2 ribs celery, minced
  • 1 cup heavy cream
  • 1/2 cup oyster liquor
  • 1 teaspoon Old Bay
  • 1/2 teaspoon kosher salt, 1/4 teaspoon pepper
  • 1 cup crushed pork rinds or almond flour for topping

Directions

  1. Sauté onion and celery in 2 tablespoons butter 5 minutes.
  2. Stir in cream, oyster liquor, Old Bay, salt, pepper. Simmer 2 minutes.
  3. Fold in oysters, transfer to buttered dish. Top with pork rinds, dot with remaining butter.
  4. Bake at 375°F for 20 minutes until set and golden.

Chicken-and-Biscuit Cobbler, Cozy and Sugar Free

A creamy chicken filling topped with tender drop biscuits, perfect for cold nights.

Ingredients (serves 8) Filling

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1/2 cup milk
  • 3 cups cooked chicken, diced
  • 1 cup frozen peas
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper

Biscuits

  • 2 cups self-rising flour
  • 4 tablespoons cold butter, cubed
  • 3/4 to 1 cup buttermilk

Directions

  1. Sauté onion, carrots, celery in butter 6 minutes. Add garlic 30 seconds. Stir in flour 1 minute.
  2. Whisk in broth and milk, simmer to thicken. Stir in chicken, peas, salt, pepper. Transfer to 9×13.
  3. Cut butter into flour until sandy. Stir in buttermilk to form dough. Scoop 8 mounds over filling.
  4. Bake at 400°F for 25 minutes until biscuits are golden.

Old-Fashioned Chicken Pot Pie, Sugar Free Comfort

Classic, creamy filling under a golden crust, with no added sugar anywhere.

Ingredients (serves 8)

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1/2 cup milk or half-and-half
  • 3 cups cooked chicken, diced
  • 1 cup frozen mixed vegetables
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper
  • 1 ready-to-bake pie crust, no sugar added

Directions

  1. Make filling as above, stirring in chicken and vegetables.
  2. Pour into pie dish. Top with crust, crimp edges, cut vents.
  3. Bake at 400°F for 30 to 35 minutes until golden and bubbling.

Classic Lasagna, Rich Marinara Without Added Sugar

Layered comfort with clean marinara, creamy ricotta, and lots of cheese.

Ingredients (serves 10)

  • 12 lasagna noodles, cooked al dente
  • 1 pound ground beef
  • 1 jar (24 ounces) no sugar added marinara
  • 2 cups ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper

Directions

  1. Brown beef, drain. Stir in marinara and seasoning.
  2. Mix ricotta with egg, salt, and pepper.
  3. Layer sauce, noodles, ricotta, mozzarella. Repeat. Top with Parmesan.
  4. Bake at 375°F covered 25 minutes, then uncovered 15 minutes. Rest 15 minutes.

Cheesy Broccoli-and-Rice Casserole, Family Favorite and Sugar Free

Creamy, cheddar-rich rice folded with tender broccoli, ready for any plate.

Ingredients (serves 8)

  • 4 cups cooked brown rice or cauliflower rice
  • 4 cups broccoli florets, steamed
  • 2 tablespoons butter
  • 1 small onion, minced
  • 2 tablespoons flour
  • 1.5 cups chicken broth
  • 1 cup milk
  • 2 cups shredded cheddar
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper

Directions

  1. Sauté onion in butter. Stir in flour 1 minute.
  2. Whisk in broth and milk until thick. Stir in 1.5 cups cheddar, salt, pepper.
  3. Combine rice, broccoli, and sauce. Transfer to dish. Top with remaining cheddar.
  4. Bake at 350°F for 25 minutes.

Roasted Broccoli Macaroni and Cheese, No Added Sugar

Roasting the broccoli adds a toasty note that balances the creamy sauce.

Ingredients (serves 8)

  • 12 ounces elbow macaroni
  • 4 cups broccoli florets
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups shredded sharp cheddar
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper

Directions

  1. Toss broccoli with 1 tablespoon oil, roast at 425°F for 15 minutes.
  2. Cook pasta al dente. Drain.
  3. Make cheese sauce with butter, flour, milk, salt, pepper, and cheddar.
  4. Combine pasta, broccoli, and sauce. Bake at 350°F for 20 minutes.

Best Homemade Macaroni and Cheese, Creamy and Sugar Free

Silky stovetop mac or a set, sliceable bake. Your call.

Ingredients (serves 8)

  • 12 ounces elbow macaroni
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2.5 cups milk
  • 3 cups shredded cheddar-Jack blend
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper

Directions

  1. Cook pasta al dente, drain.
  2. Make roux with butter and flour. Whisk in milk to thicken.
  3. Stir in cheese, salt, pepper. Fold in pasta.
  4. Bake at 350°F for 20 minutes if you want a set casserole, or serve creamy from the pot.

Sheet Pan Butternut Squash Mac and Cheese, Sweet-Savory Without Sugar

Roasted squash brings natural sweetness, no added sugar needed.

Ingredients (serves 8)

  • 12 ounces short pasta
  • 3 cups butternut squash, 1/2 inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups shredded Gruyere or cheddar
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper

Directions

  1. Roast squash tossed with oil at 425°F for 20 minutes.
  2. Cook pasta al dente. Make cheese sauce with butter, flour, and milk, then cheese.
  3. Toss pasta with sauce and squash on a rimmed sheet pan. Bake at 400°F for 15 minutes to brown edges.

Macaroni Corn Casserole, Creamy Corn Bake Without Sugar

A simple, cozy side that pairs well with ham, turkey, or beef.

Ingredients (serves 8)

  • 8 ounces elbow macaroni, cooked
  • 2 cups frozen corn, thawed
  • 1 cup milk
  • 2 eggs, beaten
  • 1.5 cups shredded cheddar
  • 2 tablespoons butter, melted
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper

Directions

  1. Combine macaroni, corn, milk, eggs, 1 cup cheddar, butter, salt, and pepper.
  2. Pour into greased 9×13. Top with remaining cheese.
  3. Bake at 350°F for 30 to 35 minutes until set.

Grits Dressing, Southern Style and Sugar Free

Think spoonbread meets stuffing, with tender grits baked until just set.

Ingredients (serves 8)

  • 4 cups chicken broth
  • 1 cup quick grits
  • 1 tablespoon butter
  • 1 small onion, minced
  • 1 rib celery, minced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper
  • 2 eggs, beaten

Directions

  1. Cook grits in broth per package until thick. Cool 10 minutes.
  2. Sauté onion and celery in butter 5 minutes.
  3. Stir vegetables, seasonings, and eggs into grits. Spread in 9×9 dish.
  4. Bake at 350°F for 30 minutes until set and lightly golden.

Southern Cornbread Dressing, Holiday Favorite Without Sugar

A pure, savory bake with no sweet cornbread and loads of herby aroma.

Ingredients (serves 10)

  • 1 skillet of cornbread, crumbled, no sugar added
  • 4 cups day-old bread cubes, whole-grain or low-carb if desired
  • 1 onion, diced
  • 3 ribs celery, diced
  • 4 tablespoons butter
  • 2 teaspoons poultry seasoning
  • 2 cups chicken broth, plus more as needed
  • 2 eggs, beaten
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper

Directions

  1. Sauté onion and celery in butter 6 minutes. Cool slightly.
  2. Toss with cornbread and bread. Add seasoning, salt, pepper.
  3. Stir in broth and eggs. The mix should be very moist.
  4. Spread in 9×13 and bake at 350°F for 40 to 45 minutes until set and browned.

Vegetable Sides and Potatoes, All Sugar Free and Crowd-Pleasing

These sides hit that bright, buttery, savory sweet spot without added sugar. You will find crisp-tender greens, smoky slow-cooker classics, and golden potatoes that steal the show. The flavors are familiar, the methods are simple, and every recipe scales for a crowd. Mix and match based on your oven space and timing, then let the mains relax while the sides bring the cheer.

Creamed String Beans, Lightened and Sugar Free

Silky and fresh instead of heavy, this lighter cream sauce coats tender beans with just enough richness. A pinch of nutmeg adds that classic holiday note.

Ingredients (serves 8)

  • 2 pounds string beans, trimmed
  • 1 tablespoon butter
  • 1 small shallot, minced
  • 1 cup half-and-half
  • 1/2 teaspoon kosher salt, 1/4 teaspoon pepper
  • Pinch nutmeg

Directions

  1. Blanch beans 4 minutes, drain.
  2. Sauté shallot in butter 2 minutes.
  3. Add half-and-half, salt, pepper, nutmeg. Simmer 2 minutes.
  4. Toss in beans and warm through.
  • Tip: Ice-bath the beans after blanching for the brightest color.

Balsamic Green Beans with Pearl Onions, Tangy Without Sugar

Bright balsamic and buttery pearl onions make a festive skillet side. Keep it snappy so the beans stay crisp.

Ingredients (serves 8)

  • 2 pounds green beans, trimmed
  • 1 cup frozen pearl onions
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt, 1/4 teaspoon pepper

Directions

  1. Blanch beans 3 minutes, drain.
  2. Sauté pearl onions in oil and butter 5 minutes.
  3. Add beans, balsamic, salt, and pepper. Toss 2 minutes and serve.
  • Flavor booster: Add lemon zest at the end for extra lift.

Slow-Cooker Green Beans, Country Style

This set-and-forget version delivers tender beans with smoky bacon and savory broth. It tastes like Grandma’s pot of greens.

Ingredients (serves 8)

  • 2 pounds green beans, trimmed
  • 1 small onion, sliced
  • 4 slices bacon, chopped
  • 2 cups chicken broth
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper

Directions

  1. Add all to slow cooker. Cook on Low 5 to 6 hours until tender.
  2. Adjust seasoning and serve.
  • Make ahead: Hold on Warm for up to 2 hours.

Slow-Cooker Collard Greens with Ham Hocks, Deep South Flavor

Low and slow turns collards silky and rich. The ham hocks add smoke, salt, and a little body to the pot liquor.

Ingredients (serves 8)

  • 2 pounds collard greens, stemmed and chopped
  • 2 smoked ham hocks
  • 1 onion, sliced
  • 4 cups chicken broth
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper

Directions

  1. Add all to slow cooker. Cook on Low 7 to 8 hours until greens are tender.
  2. Remove ham hocks, shred meat, and return. Adjust seasoning and vinegar to taste.
  • Balance: A splash of vinegar at the end brightens everything.

Classic Fresh Field Peas, Simple and Sugar Free

Pure, clean flavor with a soft bite. Field peas shine with minimal seasoning and a gentle simmer.

Ingredients (serves 8)

  • 2 pounds fresh or frozen field peas
  • 4 cups chicken broth
  • 1 small onion, halved
  • 1 bay leaf
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper

Directions

  1. Simmer peas with broth, onion, and bay leaf for 35 to 45 minutes until tender.
  2. Season with salt and pepper. Discard bay and onion.
  • Serving idea: Finish with a knob of butter and chopped parsley.

Honey-Glazed Spiced Carrots, Sugar Free Shine

You still get the glossy finish and warm spice, just without sugar. Use a sugar-free honey or maple-style syrup.

Ingredients (serves 8)

  • 2 pounds carrots, sliced on the bias
  • 2 tablespoons butter
  • 2 tablespoons sugar-free honey substitute or sugar-free maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt

Directions

  1. Steam or boil carrots 5 to 6 minutes until tender-crisp.
  2. Melt butter with sweetener and spices in a skillet. Add carrots and salt.
  3. Cook 2 to 3 minutes, tossing to glaze.
  • Optional: Add orange zest for a citrus pop.

Roasted Carrots and Parsnips, Herb Roasted

Roasting concentrates their natural sweetness. Thyme keeps it savory and perfect alongside rich mains.

Ingredients (serves 8)

  • 1.5 pounds carrots, peeled and cut
  • 1.5 pounds parsnips, peeled and cut
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper
  • 1 teaspoon fresh thyme leaves

Directions

  1. Toss vegetables with oil, salt, pepper, and thyme.
  2. Roast at 425°F for 25 to 30 minutes, tossing once.
  • Crisp edges: Spread in a single layer so they roast, not steam.

Oven-Roasted Root Vegetables with Spicy Pecan Topping, No Sugar

Warm spice and crunch on top of caramelized roots. The pecan finish makes it holiday-ready.

Ingredients (serves 8)

  • 3 pounds mixed root vegetables, cubed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper

Pecan Topping

  • 1 cup pecans, chopped
  • 1 tablespoon butter, melted
  • 1/2 teaspoon smoked paprika
  • Pinch cayenne
  • 1/4 teaspoon kosher salt

Directions

  1. Roast vegetables tossed with oil, salt, and pepper at 425°F for 30 minutes.
  2. Mix topping. Sprinkle over vegetables and roast 5 more minutes.
  • Swap: Try walnuts if you prefer a slightly bitter crunch.

Skillet Squash Blossom, Quick Southern Skillet

Simple and fast, with golden edges and a savory Parmesan finish. It pairs with everything.

Ingredients (serves 6)

  • 2 pounds yellow squash, sliced
  • 1 small onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper
  • 1/2 cup grated Parmesan

Directions

  1. Sauté squash and onion in oil over medium-high, 8 to 10 minutes until tender.
  2. Season and sprinkle with Parmesan. Serve warm.
  • Keep texture: Do not overcrowd the skillet, cook in two batches if needed.

Smashed Baby Red Potatoes, Buttery and Crisp

Fluffy centers, crunchy edges. These are low effort and always the first to go.

Ingredients (serves 8)

  • 2 pounds baby red potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper
  • 2 tablespoons butter, melted
  • 2 tablespoons fresh parsley, chopped

Directions

  1. Boil potatoes until fork tender, 15 to 18 minutes. Drain.
  2. Place on sheet, smash to 1/2 inch. Brush with oil, season.
  3. Roast at 450°F for 20 minutes. Drizzle with butter and parsley.
  • Bonus: Add minced garlic to the butter for extra aroma.

Instant Pot Mashed Potatoes, Creamy Without Sugar

The pressure cooker makes quick work of soft, mash-ready potatoes. You control the texture, from rustic to silky.

Ingredients (serves 8)

  • 3 pounds russet or Yukon potatoes, peeled and cubed
  • 1 cup water
  • 4 tablespoons butter
  • 1/2 to 3/4 cup warm milk
  • 1.5 teaspoons kosher salt, 1/2 teaspoon pepper

Directions

  1. Add potatoes and water to Instant Pot. Cook on High pressure 8 minutes. Quick release.
  2. Drain well. Mash with butter, milk, salt, and pepper.
  • For richer mash: Use half-and-half instead of milk.

Classic Parmesan Scalloped Potatoes, No Added Sugar

Tender layers baked in a creamy, cheesy sauce. Parmesan brings a salty kick that balances the richness.

Ingredients (serves 8)

  • 3 pounds russet potatoes, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup grated Parmesan
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper

Directions

  1. Make white sauce with butter, flour, and milk. Stir in half the Parmesan, salt, and pepper.
  2. Layer potatoes and sauce in a greased dish. Top with remaining Parmesan.
  3. Bake at 375°F for 50 to 60 minutes until tender and golden.
  • Tip: Slice potatoes thin and even for a perfect set.

Herbed Potato Stacks, Crisp and Golden

These little stacks bake into buttery, lace-edged bites. They look fancy on a platter and reheat well.

Ingredients (serves 8)

  • 2 pounds Yukon gold potatoes, thinly sliced
  • 4 tablespoons butter, melted
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper
  • 2 teaspoons fresh thyme, chopped
  • 2 tablespoons grated Parmesan

Directions

  1. Toss slices with butter, salt, pepper, thyme, and Parmesan.
  2. Stack in greased muffin tin wells.
  3. Bake at 400°F for 40 to 45 minutes until crisp edges.
  • Variation: Swap thyme for rosemary if that is what you have.

Sweet Potato Stacks, Savory Holiday Side

All the best parts of roasted sweets, packed into tidy stacks with rosemary. The edges caramelize while the centers stay tender.

Ingredients (serves 8)

  • 2 pounds sweet potatoes, thin rounds
  • 3 tablespoons butter, melted
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper
  • 1 teaspoon fresh rosemary, minced

Directions

  1. Toss slices with butter, salt, pepper, and rosemary.
  2. Stack in muffin tin. Bake at 400°F for 35 to 40 minutes until tender and caramelized.
  • Finish: Add a tiny spoon of sugar-free maple syrup before serving if desired.

Classic Candied Yams, Sugar Free Version

You get the glossy, cinnamon-spiced finish without refined sugar. Allulose or a brown sugar style sweetener keeps it classic.

Ingredients (serves 8)

  • 3 pounds sweet potatoes, peeled and chunks
  • 4 tablespoons butter
  • 1/2 cup allulose or brown sugar style sweetener
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Directions

  1. Boil sweet potatoes 10 minutes, drain.
  2. Melt butter with sweetener and spices. Stir in vanilla.
  3. Toss potatoes in syrup, transfer to dish.
  4. Bake at 375°F for 25 minutes, stirring once, until glossy.
  • Tip: Allulose browns well and gives a smooth finish.

Savory Corn Pudding, Creamy and Sugar Free

Creamy, custardy, and savory. A blender moment gives body without added sugar.

Ingredients (serves 8)

  • 3 cups corn kernels, fresh or frozen
  • 3 eggs
  • 1 cup half-and-half
  • 2 tablespoons butter, melted
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper
  • 1/4 cup grated Parmesan

Directions

  1. Blend 1 cup corn with eggs and half-and-half. Stir in remaining corn, butter, salt, pepper, and Parmesan.
  2. Pour into greased 8×8. Bake at 350°F for 35 to 40 minutes until just set.
  • Serving tip: Let it rest 10 minutes so clean squares hold together.

Appetizers, Dips, and Snack Board Bites Without Added Sugar

Small bites keep the energy up and the mood light. These starters are bold, quick to bake, and made for grazing with sparkling water or hot cider. Keep everything bite-size, set the oven hot, and send platters out in waves. A fresh tray every 15 minutes feels like magic on Christmas.

Baked Brie Bites, Festive and Sugar Free

Flaky pastry, melty Brie, and a tart sparkle from sugar-free cranberry sauce. These disappear fast, so plan two per person if you can.

Ingredients (makes 24)

  • 2 sheets puff pastry, thawed, no added sugar if possible
  • 8 ounces Brie, cut into 24 cubes
  • 1/3 cup sugar-free cranberry sauce or no sugar added jam
  • 1 egg, beaten

Directions

  1. Cut pastry into 24 squares. Press into greased mini muffin tin.
  2. Add a Brie cube and 1/2 teaspoon sauce to each.
  3. Brush edges with egg. Bake at 400°F for 12 to 15 minutes until puffed and golden.
  • Serving tip: Add a tiny thyme leaf on top before baking for a savory note.
  • Make ahead: Assemble and freeze unbaked. Bake from frozen, adding 2 to 3 minutes.

Hot Cheesy Crab Dip, Creamy Coastal Starter

Warm, rich, and slightly briny, this dip fits right into a Southern spread. Serve it with crisp vegetables, seed crackers, or Parmesan crisps for a sugar-free plate.

Ingredients (serves 10)

  • 12 ounces lump crab meat, picked over
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, 1/4 teaspoon pepper

Directions

  1. Mix all ingredients. Spread in small baking dish.
  2. Bake at 375°F for 20 minutes until bubbly. Serve with veggie sticks or seed crackers.
  • Flavor boost: Fold in 2 tablespoons chopped parsley or chives before baking.
  • Heat hint: Add a pinch of cayenne if your crowd likes a kick.

Mamau’s Cheese Straws, Sharp and Savory

Southern snacking at its best. These crisp, cheesy sticks stay light on the tongue and heavy on nostalgia.

Ingredients (makes about 36)

  • 2 cups shredded sharp cheddar
  • 1/2 cup unsalted butter, softened
  • 1.5 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon kosher salt

Directions

  1. Beat cheddar and butter until smooth. Mix in dry ingredients to form dough.
  2. Pipe or roll into straws. Bake at 350°F for 12 to 15 minutes until crisp.
  • Texture tip: Bake on parchment so the bottoms brown without sticking.
  • Serving idea: Add to a snack board with olives, pickles, and toasted pecans.

Cheddar Cheese Shortbread Crackers, Buttery and Sugar Free

Buttery shortbread meets sharp cheddar for a simple, savory cracker. They hold up well on a board and pair with everything.

Ingredients (makes 40)

  • 1.5 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/2 cup cold butter, cubed
  • 1.5 cups shredded extra-sharp cheddar
  • 2 to 3 tablespoons cold water

Directions

  1. Pulse flour, salt, paprika, butter, and cheddar in a processor until sandy. Add water to form dough.
  2. Roll to 1/4 inch, cut shapes. Chill 20 minutes.
  3. Bake at 350°F for 12 minutes until set.
  • Make ahead: Freeze cut shapes, then bake from frozen, adding 2 minutes.
  • Finishing touch: Sprinkle with a pinch of flaky salt before baking.

Buttery Toasted Pecans, Five-Minute Party Bite

The smell alone brings people to the kitchen. Warm spice and a soft crunch make these a fast, welcome add-on to every platter.

Ingredients (serves 8)

  • 3 cups pecan halves
  • 2 tablespoons butter, melted
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika

Directions

  1. Toss pecans with butter and seasoning.
  2. Toast at 325°F for 12 to 15 minutes, stirring once. Cool before serving.
  • Flavor swap: Use chili powder and lime zest for a bright twist.
  • Storage: Keep in a tin at room temp up to 1 week.

Stuffed-Pepper Wreath, Colorful and Sugar Free

This one looks like it spent hours on the table. Bright mini peppers, creamy filling, and a festive wreath shape that loves the camera.

Ingredients (serves 10)

  • 12 mini bell peppers, halved and seeded
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar
  • 2 green onions, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, 1/4 teaspoon pepper

Directions

  1. Mix filling and spoon into pepper halves.
  2. Arrange in a wreath on a sheet. Bake at 375°F for 12 to 15 minutes until tender and melty.
  • Garnish: Add a parsley bow or a few rosemary sprigs around the edge.
  • Balance: Serve with crisp cucumber and celery for cool contrast.

Sweet Potato and Chorizo Sausage Bites, Smoky and Sweet Without Sugar

Smoky chorizo sits on caramelized sweet potato rounds. The sweet-savory combo plays well with bubbly water or cider.

Ingredients (serves 10)

  • 2 large sweet potatoes, 1/2 inch rounds
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt, 1/4 teaspoon pepper
  • 12 ounces fresh chorizo, formed into 20 small patties
  • 2 tablespoons sugar-free maple syrup, optional drizzle

Directions

  1. Roast sweet potato rounds with oil, salt, and pepper at 425°F for 20 minutes.
  2. Pan-sear chorizo patties 2 to 3 minutes per side.
  3. Top each round with chorizo. Drizzle with sugar-free syrup if desired.
  • Topper idea: Add a dot of sour cream and a cilantro leaf for freshness.
  • Make it mild: Use breakfast sausage if you prefer less heat.
  • Serving strategy: Stagger trays, keep portions small, and rotate hot and cold bites so guests can always grab something fresh.

Salads, Relishes, Breads, and Gravy to Round Out Your Sugar Free Menu

Fresh crunch, bright fruit, warm breads, and silky gravy bring the whole meal together. This lineup keeps the classics you expect at a Southern Christmas, only without added sugar. You will find a tart cranberry salad, a frosty “snow” salad, an ambrosia that hits nostalgic notes, a crisp green salad with a clean vinaigrette, plus make-ahead gravy and two bread basket staples. Pick two salads for contrast, then add a bread and the gravy so every plate feels complete.

Classic Cranberry Salad, Tart and Sugar Free

A bright, jewel-toned bowl that cuts through rich mains. Allulose or an erythritol blend softens the bite without dulling that true cranberry tang.

Ingredients (serves 8)

  • 12 ounces fresh cranberries
  • 1 cup water
  • 3/4 to 1 cup allulose or erythritol blend, to taste
  • 1 orange, zested and segmented, no added sugar
  • 1/2 cup chopped pecans

Directions

  1. Simmer cranberries, water, and sweetener 8 to 10 minutes until most berries burst.
  2. Cool, fold in orange segments, zest, and pecans. Chill 4 hours.
  • Sweetness control: Start with 3/4 cup sweetener, then adjust after chilling.
  • Texture tip: Pulse half the cranberries in a processor for a thicker set.

Christmas Snow Salad, Light and No Added Sugar

Fluffy, cold, and festive. It eats like a cloud and pairs well with salty ham or smoked turkey.

Ingredients (serves 10)

  • 1 package (0.3 ounce) sugar-free lemon gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 8 ounces sugar-free whipped topping, thawed
  • 1 cup unsweetened shredded coconut
  • 1 can (20 ounces) crushed pineapple in juice, drained well

Directions

  1. Dissolve gelatin in boiling water. Stir in cold water and chill until syrupy.
  2. Fold in whipped topping, coconut, and pineapple. Chill 4 hours until set.
  • Make ahead: Cover and chill up to 24 hours.
  • For neat scoops: Use a warm spoon and small ice cream scoop.

Our Best Ambrosia Ever, Sugar Free Version

All the joy of the holiday bowl, minus added sugar. The fruit brings natural sweetness and a juicy finish.

Ingredients (serves 10)

  • 2 cups no sugar added mandarin oranges, drained
  • 2 cups pineapple chunks in juice, drained
  • 1.5 cups unsweetened shredded coconut
  • 1 cup sugar-free mini marshmallows, if available
  • 8 ounces sugar-free whipped topping
  • 1/2 cup chopped pecans

Directions

  1. Gently fold fruit, coconut, marshmallows, and pecans.
  2. Fold in whipped topping. Chill at least 2 hours. Note: fruit contains natural sugar, no sugar added.
  • Optional lift: Add 1 teaspoon vanilla extract for a creamy aroma.
  • Texture guard: Pat fruit dry so the salad stays fluffy.

Harvest Salad, Crisp Greens with Maple Dijon Vinaigrette

This is the palate refresher. Sweet-tart apple, salty blue cheese, and toasted pecans balance rich mains. The dressing uses a sugar-free maple that tastes clean and light.

Ingredients (serves 8)

  • 8 cups mixed greens
  • 1 Honeycrisp apple, thinly sliced
  • 1/2 cup pecans, toasted
  • 1/2 cup crumbled blue cheese

Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar-free maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt, 1/4 teaspoon pepper

Directions

  1. Whisk dressing.
  2. Toss greens with apple, pecans, and cheese. Drizzle dressing and serve.
  • Swap: Use feta if your crowd prefers a milder cheese.
  • Keep it crisp: Dress just before serving.

The Ultimate Make-Ahead Gravy, Rich and Sugar Free

Deep, savory gravy that waits on you, not the other way around. Make it early, stash it in the fridge, and reheat gently on the big day.

Ingredients (makes about 3 cups)

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups turkey or chicken stock, no sugar added
  • 1 teaspoon Worcestershire sauce, sugar free
  • 1 teaspoon kosher salt, 1/2 teaspoon pepper

Directions

  1. Make roux with butter and flour 2 minutes.
  2. Whisk in stock slowly. Simmer 5 to 7 minutes until thick.
  3. Season with Worcestershire, salt, and pepper. Cool, store up to 4 days, reheat gently.
  • Pan drippings bonus: Whisk in 1/2 to 1 cup strained drippings when reheating.
  • Gluten free option: Use 3 tablespoons cornstarch mixed with cold stock, then simmer to thicken.

Make-Ahead Yeast Rolls, Tender and Sugar Free

Soft, flavorful rolls with a clean crumb. No sugar needed for rise since instant yeast does the job with warm milk.

Ingredients (makes 16)

  • 1 cup warm milk, 110°F
  • 2.25 teaspoons instant yeast
  • 4 tablespoons butter, melted
  • 1.5 teaspoons kosher salt
  • 3 to 3.25 cups all-purpose flour

Directions

  1. Mix milk and yeast. Rest 5 minutes.
  2. Stir in butter, salt, and flour to form a soft dough. Knead 5 minutes.
  3. Rise 1 hour, punch down. Shape 16 rolls, place in pan. Cover and chill up to 24 hours.
  4. Bring to room temp 45 minutes. Bake at 375°F for 18 to 20 minutes.
  • Finishing touch: Brush hot rolls with melted butter and a pinch of flaky salt.
  • Timing tip: Move from fridge to counter as you preheat the oven.

Our Favorite Buttermilk Biscuit, Flaky and Sugar Free

Tall layers, tender centers, and crisp tops. The fold method gives that classic Southern flake.

Ingredients (makes 12)

  • 2.5 cups self-rising flour
  • 6 tablespoons cold butter, grated
  • 1 to 1.25 cups cold buttermilk

Directions

  1. Cut butter into flour. Stir in buttermilk just until shaggy.
  2. Pat, fold 3 times, and cut biscuits.
  3. Bake at 450°F for 12 to 14 minutes until golden.
  • Cold is king: Keep ingredients cold and handle lightly.
  • Pan secret: Place biscuits close together for higher rise.

Skillet Cornbread, Classic No-Sugar Southern Cornbread

Savory, tender, and crisp around the edges. Heat the fat in the skillet so the batter sizzles on contact.

Ingredients (serves 8)

  • 1.5 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1.25 cups buttermilk
  • 1 egg
  • 3 tablespoons bacon drippings or butter

Directions

  1. Heat 10 inch skillet with drippings at 425°F.
  2. Mix dry and wet ingredients separately, then combine.
  3. Pour batter into hot skillet. Bake 20 to 22 minutes.
  • Crisper crust: Let the skillet heat 10 minutes so the batter snaps.
  • Serving idea: Slice into wedges and serve with salted butter.

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