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

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Cold morning, carols on low, biscuits warming in the oven. That’s the mood I want for Southern Christmas Sugar-Free Recipes, a table for brunch that feels generous and tastes like home.

Here, sugar free means no refined sugar added, we use zero calorie sweeteners and fruit where needed. You still get cinnamon-scented casseroles, nutty praline crunch, and tender buttermilk notes, without the sugar crash that ruins the afternoon.

When my husband was diagnosed with Type 2 Diabetes, I started converting all of my recipes to sugar free and carb free. I tested swaps that keep texture and flavor, like allulose for browning or a monk fruit blend for clean sweetness, and almond or coconut flour where it makes sense (not everywhere).

You’ll find easy make-ahead options, from overnight French toast to freezer-friendly sausage balls, plus family friendly bites little hands can grab without a mess. I’ll flag simple swaps for dairy-free or gluten-aware needs, and share when fruit is the better sweetener for balance.

Every recipe includes exact measured ingredients and clear steps, so you can cook with confidence and serve on time. Pull up a chair, pour the coffee, and let’s plate a brunch that’s cozy, classic, and kind to your blood sugar.

Sugar Free Southern Swaps That Keep Flavor

Skip the sugar without skipping the Southern comfort. These are the swaps I use in my own kitchen to keep praline crunch, tender crumb, and glossy glazes on the table. Think familiar textures, cozy aromas, and sweetness that does not spike blood sugar. We will hit conversions, smart pantry staples, make-ahead tactics, and a practical bake-day schedule.

Your Sweetener Conversion Cheat Sheet

Quick rules save brunch. Keep this nearby while you measure.

  • Use 1:1 granular sugar replacement blends for most batters and doughs.
  • Use 1.25 to 1.33 times allulose to match sugar sweetness; it browns well and stays smooth in sauces.
  • Use brown sugar style erythritol or allulose for streusel, praline, and cinnamon roll fillings.
  • For glazes and syrups, simmer allulose with water, vanilla, and butter; it will not crystallize.
  • Taste and adjust, since blends vary.
  • Reduce bake temp by 25°F if browning too fast.

A quick note from my tests: erythritol blends can taste cool on the tongue, which is fine in chilled pies but not great in a warm biscuit topping. Allulose gives softer crumb and better browning, especially in casseroles and rolls. If you swap between brands, taste the batter. Two teaspoons more or less can fix balance fast.

Pantry and Fridge Essentials

A stocked shelf keeps stress low and flavors high. These are the basics I reach for during Christmas week.

  • Granular and brown sugar replacement: I keep a monk fruit or stevia blend for general use, and a brown style sweetener for caramel notes.
  • Powdered sugar free sweetener: Perfect for icings, dusting, and creamy fillings. It dissolves without grit.
  • Sugar free maple style syrup: Warm it and whisk in a pat of butter for pancakes or a quick glaze.
  • Unsweetened applesauce: Adds moisture to muffins and quick breads. Use a modest amount to keep carbs in check.
  • Ripe bananas: Mash for natural sweetness and body. A half banana in a whole batch adds flavor without sending carbs through the roof.
  • Unsweetened coconut: Toast for toppings. It adds crunch and a nutty aroma to French toast casseroles.
  • High protein milk: Works in custards and sauces. It holds up better than thin low fat milk.
  • Full fat Greek yogurt: Tang for biscuits or coffee cakes, and a creamy base for parfaits.
  • Cream cheese: For frostings, fillings, and savory bakes. It adds structure and silkiness.
  • Butter: Flavor and browning. I use salted for biscuits and unsalted for baking so I can control the salt.
  • Almond flour: Tender crumb for scones and cookies. It toasts up with a buttery edge.
  • Oat flour: A small percentage adds structure and that classic breakfast bite. Use lightly if you count carbs closely.
  • Bread cubes for casseroles: Day old works best. Dry cubes soak custard without going mushy.
  • Quality vanilla and spices: Cinnamon, nutmeg, ginger, and cardamom make everything smell like holidays in a good way.

Tip from experience: blend brown style sweetener with a touch of molasses extract or sugar free maple syrup to deepen flavor for praline toppings. A quarter teaspoon goes a long way.

Make-Ahead, Freeze, and Reheat Tips

Holiday mornings run smoother when most of the work is done. Here is what to prep, freeze, and how to bring it all back hot and tender.

  • Assemble the day before: French toast casseroles, strata, and cinnamon roll bakes. Cover and chill. The bread soaks up custard overnight, which gives better texture and easier slicing. Pull to room temp for 20 to 30 minutes before baking.
  • Freeze after baking and cooling: Biscuits, scones, and waffles. Freeze on a sheet tray, then bag. Reheat directly from frozen to keep edges crisp.
  • Reheat without drying out: Cover casseroles loosely with foil and add a splash of high protein milk or cream around the edges. Bake at 325 to 350°F until hot. Remove foil for the last 5 to 10 minutes to re-crisp the top.
  • Bake to temperature: Casseroles should hit 165°F internal temp in the center. Use a quick-read thermometer for peace of mind.
  • Label pans: Name, date, oven temp, and bake time. It sounds fussy, but it saves you from second guessing at 7 a.m.
  • Warm sauces last: Heat syrup and glazes right before serving. Allulose-based glazes stay smooth, and warm syrup clings better to waffles.

My routine on Christmas Eve: assemble two casseroles, bake and freeze scones, and set a bag of par-baked biscuits in the freezer. On brunch day I reheat while coffee brews.

Oven and Countertop Appliance Schedule

A clear schedule keeps everything hot at once. Use these sample timelines as a guide and adjust for pan size and oven strength.

Two-oven schedule

  • 7:30 a.m. Main oven at 350°F: French toast casserole, middle rack.
  • 7:35 a.m. Second oven at 375°F: Biscuits and scones, top rack.
  • 8:00 a.m. Air fryer at 350°F: Bacon in a single layer, 8 to 12 minutes until crisp.
  • 8:10 a.m. Rotate all pans halfway for even browning. Swap racks if a top looks pale.
  • 8:20 a.m. Warm syrup and glaze on the stovetop over low heat. Whisk in butter.
  • 8:30 a.m. Pull biscuits and scones. Tent scones if the tips brown too fast.
  • 8:40 a.m. Check casserole for 165°F center temp. Rest 10 minutes before slicing.

One-oven schedule

  • 7:15 a.m. Slow cooker on High: Cinnamon roll casserole (assembled the night before). Cook 2 to 2.5 hours until set.
  • 7:30 a.m. Oven at 350°F: Strata or French toast casserole on the middle rack.
  • 7:35 a.m. Toaster oven at 375°F: Scones or a small biscuit tray. Rotate halfway.
  • 8:00 a.m. Air fryer at 350°F: Bacon or sausage patties. Work in batches.
  • 8:15 a.m. Rotate the main casserole. If browning too fast, reduce temp by 25°F and tent with foil.
  • 8:30 a.m. Hold finished items in a warm oven at 200°F, uncovered for crisp items and covered for soft items.
  • 8:40 a.m. Warm syrup and glazes. Add a pinch of salt and vanilla to round sweetness.
  • 8:45 a.m. Check casserole for 165°F center temp, then rest 10 minutes.

Small but important habits: preheat all appliances early, use light colored pans to avoid over-browning with allulose, and keep a wire rack ready so bottoms do not steam. Rotate pans halfway through baking, even if your oven claims even heat. It matters when sweeteners brown at different rates.

French Toast, Strata, and Sweet Breakfast Casseroles Made Sugar Free

This is the cozy corner of brunch. Think warm spices, custardy centers, and golden tops that invite a drizzle. Every recipe here skips added sugar while keeping the texture you crave. I use allulose or a 1:1 granular blend to keep sweetness clean and the browning on point. Pick a griddle option for fast service or build a 9×13 bake that feeds a crowd with zero stress.

Peanut Butter Stuffed French Toast, Sugar Free

Rich, salty-sweet, and weekend special. This version holds up in a 9×13 pan and slices cleanly.

Ingredients for a 9×13 pan, serves 8

  • Low carb bread, 12 slices (about 1 pound), cut into 1 inch thick slices
  • Large eggs, 6
  • Milk or unsweetened almond milk, 1.5 cups
  • Heavy cream, 1/2 cup
  • Granular 1:1 sweetener, 1/3 cup
  • Vanilla extract, 2 teaspoons
  • Ground cinnamon, 1 teaspoon
  • Kosher salt, 1/4 teaspoon

Peanut butter filling

  • Natural peanut butter, 3/4 cup (stirred smooth)
  • Powdered sweetener, 1 to 2 tablespoons
  • Pinch of salt

Sugar free maple style drizzle

  • Sugar free maple style syrup, 1/2 cup
  • Unsalted butter, 2 tablespoons
  • Vanilla extract, 1/4 teaspoon
  • Pinch of salt

Instructions

  1. Prep the custard: whisk eggs, milk, cream, granular sweetener, vanilla, cinnamon, and salt until smooth.
  2. Stir the peanut butter with powdered sweetener and a pinch of salt until spreadable.
  3. Assemble: spread 1 tablespoon peanut butter on 6 slices of bread. Top with remaining slices to make sandwiches. Halve diagonally.
  4. Soak option A, bake: grease a 9×13. Arrange sandwich halves in the pan. Pour custard over. Let soak 20 minutes, flipping once so both sides absorb.
  5. Bake at 350°F for 30 to 35 minutes until the tops are golden and the center is set at 165°F. Rest 5 minutes.
  6. Griddle option: soak sandwiches in a shallow dish 30 seconds per side. Cook on a buttered griddle over medium heat, 3 to 4 minutes per side, until browned and custard is set.
  7. Drizzle: warm syrup and butter in a small pan. Off heat, add vanilla and a pinch of salt. Spoon over slices.

Make ahead

  • Assemble in the 9×13, cover, and chill up to 12 hours. Bake cold for 35 to 40 minutes. For best texture, use day-old bread.

Serving size and pan

  • Pan: 9×13. Serves 8 generous portions.

Oven-Baked Buttermilk French Toast, No Added Sugar

Buttermilk adds tang and tender crumb. An overnight soak makes the inside custardy.

Ingredients for a 9×13 pan

  • Day-old bread slices, 10 to 12 (about 10 cups cubed if using cubes)
  • Buttermilk, 2 cups
  • Large eggs, 6
  • Vanilla extract, 2 teaspoons
  • Ground cinnamon, 1 teaspoon
  • Granular 1:1 sweetener, 1/3 cup
  • Kosher salt, 1/4 teaspoon
  • Unsalted butter, 2 tablespoons, melted (for brushing)

Instructions

  1. Grease a 9×13. Arrange bread in a snug layer.
  2. Whisk buttermilk, eggs, vanilla, cinnamon, sweetener, and salt. Pour over bread, making sure all surfaces are wet.
  3. Cover and chill overnight, at least 8 hours.
  4. Bake at 350°F for 35 to 45 minutes until puffed and 165°F in the center.
  5. Brush the top with melted butter. Broil 1 to 2 minutes to crisp the edges. Watch closely.

Tips

  • For crisp edges, lightly toast bread before assembling or leave cubes spread on a tray for 2 hours to dry.
  • Allulose butter syrup: simmer 1/3 cup allulose with 1/4 cup water for 3 minutes. Whisk in 1 tablespoon butter and a splash of vanilla. Serve warm.

Classic French Toast on the Griddle, Sugar Free

Quick, nostalgic, and perfect for a mixed crowd.

Ingredients for 8 slices

  • Large eggs, 4
  • Milk or unsweetened almond milk, 1 cup
  • Vanilla extract, 1 teaspoon
  • Ground cinnamon, 1/2 teaspoon
  • Granular 1:1 sweetener, 2 tablespoons
  • Kosher salt, 1/8 teaspoon
  • Bread, 8 slices cut to 3/4 inch thickness
  • Butter or ghee, for the griddle

Instructions

  1. Preheat a griddle to 350°F or a large skillet over medium heat. Add a light film of butter.
  2. Whisk eggs, milk, vanilla, cinnamon, sweetener, and salt until smooth.
  3. Dip each slice 10 to 15 seconds per side. Let excess drip off.
  4. Cook 2 to 3 minutes per side until deep golden and set.
  5. Keep finished slices on a rack in a 200°F oven while you finish the batch.

Cinnamon sugar dusting

  • Mix 2 tablespoons powdered sweetener with 1 teaspoon ground cinnamon. Dust warm slices lightly.

Pancake Bake with Cinnamon Streusel, Sugar Free

A soft pancake base with a buttery crumb top. Sliceable and easy for serving.

Batter

  • Almond flour, 2 cups
  • Baking powder, 2 teaspoons
  • Kosher salt, 1/2 teaspoon
  • Large eggs, 4
  • Milk or unsweetened almond milk, 1.5 cups
  • Granular 1:1 sweetener, 1/3 cup
  • Melted unsalted butter, 4 tablespoons
  • Vanilla extract, 2 teaspoons

Streusel

  • Brown sugar style erythritol or allulose, 1/2 cup
  • Almond flour, 3/4 cup
  • Ground cinnamon, 2 teaspoons
  • Cold unsalted butter, 4 tablespoons, diced
  • Pinch of salt

Glaze

  • Powdered sweetener, 1/2 cup
  • Heavy cream or milk, 2 to 3 tablespoons
  • Vanilla extract, 1/2 teaspoon

Instructions

  1. Heat oven to 350°F. Grease a 9×13 pan.
  2. Whisk almond flour, baking powder, and salt. In another bowl, whisk eggs, milk, sweetener, butter, and vanilla. Combine until smooth.
  3. Pour batter into the pan.
  4. Make streusel: mix brown style sweetener, almond flour, cinnamon, and salt. Cut in cold butter until pebbly. Sprinkle over batter.
  5. Bake 22 to 28 minutes until set in the center and a toothpick comes out with moist crumbs.
  6. Whisk glaze until smooth and drizzle over the warm bake.

Storage and reheat

  • Cool, cover, and refrigerate up to 4 days. Reheat at 300°F for 10 to 12 minutes or microwave slices 20 to 30 seconds.

Blueberry Pancake Breakfast Casserole, No Added Sugar

Bright lemon and juicy berries make this a crowd favorite.

Batter

  • Almond flour, 2 cups
  • Baking powder, 2 teaspoons
  • Kosher salt, 1/2 teaspoon
  • Large eggs, 4
  • Milk or unsweetened almond milk, 1.5 cups
  • Granular 1:1 sweetener, 1/3 cup
  • Lemon zest, 1 tablespoon
  • Vanilla extract, 2 teaspoons
  • Melted unsalted butter, 3 tablespoons

Berries

  • Fresh or frozen blueberries, 2 cups (do not thaw)
  • Granular sweetener, 1 tablespoon (optional if berries are tart)

Lemon yogurt drizzle

  • Plain Greek yogurt, 1 cup
  • Powdered sweetener, 1 to 2 tablespoons
  • Lemon juice, 1 to 2 tablespoons
  • Lemon zest, 1/2 teaspoon
  • Pinch of salt

Instructions

  1. Heat oven to 350°F. Grease a 9×13.
  2. Whisk dry ingredients. Whisk wet ingredients. Combine to a smooth batter.
  3. Scatter blueberries in the pan. Sprinkle with 1 tablespoon sweetener if needed.
  4. Pour batter over berries. Tap the pan to level.
  5. Bake 25 to 30 minutes until puffed, edges are golden, and the center springs back.
  6. Stir yogurt drizzle until smooth. Spoon over warm squares.

Make ahead and freeze

  • Bake, cool, and refrigerate up to 3 days. For freezing, wrap squares individually and freeze up to 2 months. Reheat at 325°F for 12 to 15 minutes.

One-Dish Blackberry French Toast, Sugar Free

This bake is simple to assemble and shows off tart blackberries.

Ingredients for a 9×13

  • Day-old bread cubes, 10 cups
  • Fresh or frozen blackberries, 3 cups
  • Large eggs, 6
  • Milk or unsweetened almond milk, 2 cups
  • Heavy cream, 1/2 cup
  • Granular 1:1 sweetener, 1/3 cup
  • Vanilla extract, 2 teaspoons
  • Ground cinnamon, 1 teaspoon
  • Kosher salt, 1/4 teaspoon

Blackberry chia sauce

  • Blackberries, 2 cups
  • Water, 2 tablespoons
  • Allulose, 2 to 4 tablespoons, to taste
  • Lemon juice, 1 tablespoon
  • Chia seeds, 1 tablespoon
  • Pinch of salt

Instructions

  1. Heat oven to 350°F. Grease a 9×13.
  2. Add bread cubes to the dish. Sprinkle blackberries evenly over the top.
  3. Whisk eggs, milk, cream, sweetener, vanilla, cinnamon, and salt. Pour over the bread and berries. Press lightly to help soak.
  4. Rest 15 minutes. Bake 35 to 45 minutes until set and 165°F in the center. Rest 5 minutes before slicing.
  5. Sauce: simmer berries, water, allulose, and lemon for 3 to 4 minutes. Mash slightly. Stir in chia and salt. Let thicken 10 minutes, then spoon over servings.

Overnight Blueberry French Toast Casserole, Sugar Free

Soaks overnight for perfect texture and a bakery-style crumb top.

Casserole

  • Day-old bread cubes, 12 cups
  • Fresh or frozen blueberries, 3 cups
  • Large eggs, 8
  • Milk or unsweetened almond milk, 2.5 cups
  • Heavy cream, 1/2 cup
  • Granular 1:1 sweetener, 1/2 cup
  • Vanilla extract, 2 teaspoons
  • Ground cinnamon, 1 teaspoon
  • Kosher salt, 1/2 teaspoon

Crumb topping

  • Almond flour, 3/4 cup
  • Brown sugar style sweetener, 1/2 cup
  • Ground cinnamon, 1 teaspoon
  • Cold unsalted butter, 4 tablespoons, diced
  • Pinch of salt

Instructions

  1. Grease a 9×13. Add bread and scatter blueberries.
  2. Whisk eggs, milk, cream, sweetener, vanilla, cinnamon, and salt. Pour over. Press down to help soak. Cover and chill overnight.
  3. Heat oven to 350°F. Sprinkle crumb topping over the casserole.
  4. Cover with foil and bake 30 minutes. Uncover and bake 20 to 25 minutes more until golden and 165°F in the center.
  5. Rest 10 minutes before serving.

Tip to prevent soggy bottoms

  • Dry bread cubes on a sheet pan at 300°F for 12 to 15 minutes, or leave out uncovered overnight. For extra insurance, dust the pan with 1 tablespoon almond flour before adding bread.

Cinnamon Roll Strata, No Sugar Added

All the cinnamon roll vibes without the sugar crash.

Strata

  • Day-old bread cubes, 10 cups
  • Large eggs, 8
  • Milk or unsweetened almond milk, 2.5 cups
  • Brown sugar style sweetener, 1/2 cup
  • Ground cinnamon, 2 tablespoons
  • Vanilla extract, 2 teaspoons
  • Kosher salt, 1/2 teaspoon
  • Melted butter, 2 tablespoons, for drizzling

Cream cheese glaze

  • Cream cheese, 4 ounces, softened
  • Unsalted butter, 2 tablespoons, softened
  • Powdered sweetener, 1/2 cup
  • Vanilla extract, 1 teaspoon
  • Milk, 1 to 3 tablespoons, to thin
  • Pinch of salt

Instructions

  1. Heat oven to 350°F. Grease a 9×13.
  2. Whisk eggs, milk, brown style sweetener, cinnamon, vanilla, and salt.
  3. Add bread to the dish. Pour custard over and press to soak. Rest 15 minutes or chill up to 24 hours.
  4. Drizzle melted butter over the top. Bake 40 to 50 minutes until set and golden.
  5. Beat glaze ingredients until smooth. Spread or drizzle over the warm strata.

Make ahead

  • Assemble up to 24 hours in advance. Bake cold from the fridge, adding 5 minutes.

Eggs Benedict Casserole, Sugar Free Hollandaise

All the flavors in one pan with a quick blender sauce.

Casserole

  • Low sugar English muffins or low carb bread, 8 cups, cubed and lightly toasted
  • Canadian bacon, 12 ounces, chopped
  • Large eggs, 8
  • Milk or unsweetened almond milk, 2.5 cups
  • Dijon mustard, 1 tablespoon
  • Kosher salt, 1/2 teaspoon
  • Black pepper, 1/2 teaspoon
  • Chives, 2 tablespoons, chopped (optional)

Blender hollandaise, no sugar

  • Egg yolks, 3
  • Fresh lemon juice, 2 tablespoons
  • Hot melted butter or ghee, 1/2 cup
  • Kosher salt, 1/4 teaspoon
  • Cayenne or paprika, pinch

Instructions

  1. Heat oven to 350°F. Grease a 9×13.
  2. Spread toasted muffin cubes and Canadian bacon in the dish.
  3. Whisk eggs, milk, Dijon, salt, and pepper. Pour over. Rest 15 minutes.
  4. Bake 40 to 45 minutes until set and 165°F in the center. Rest 5 minutes.
  5. Hollandaise: blend yolks and lemon on low. With the blender running, stream in hot butter until thick. Season with salt and cayenne.
  6. Spoon warm hollandaise over the casserole. Garnish with chives.

Assembly tips

  • Toast the muffin cubes for better texture. Pat bacon dry after warming so the custard is not greasy. Keep hollandaise warm in a thermos for service.

King Ranch Breakfast Strata, No Added Sugar

Tex-Mex flavors with a creamy, no sugar sauce that bakes up bubbly.

Sauce and filling

  • Avocado oil, 1 tablespoon
  • Yellow onion, 1 medium, diced
  • Bell peppers, 2 cups, diced
  • Cooked crumbled sausage or ground turkey, 1 pound
  • Sugar free tomato sauce, 1.5 cups
  • Diced green chiles, 1 (4 ounce) can
  • Chili powder, 1 teaspoon
  • Ground cumin, 1 teaspoon
  • Garlic powder, 1 teaspoon
  • Kosher salt, 1 teaspoon
  • Black pepper, 1/2 teaspoon

Custard and layers

  • Day-old bread cubes or low carb tortillas cut into strips, 10 cups
  • Large eggs, 8
  • Milk or unsweetened almond milk, 2.5 cups
  • Shredded cheese, 2 cups (cheddar, Monterey Jack, or a mix)
  • Fresh cilantro, 1/4 cup, chopped (optional)

Instructions

  1. Heat oven to 350°F. Grease a 9×13.
  2. In a skillet, sauté onion and peppers in oil until soft, 6 to 8 minutes. Add cooked sausage or turkey, tomato sauce, green chiles, and spices. Simmer 5 minutes. Adjust salt to taste.
  3. Whisk eggs and milk. Set aside.
  4. Layer half the bread, half the sauce, and 1 cup cheese. Repeat layers.
  5. Pour custard evenly over the top. Press to soak. Rest 15 minutes.
  6. Bake 45 to 55 minutes until bubbling and 165°F in the center. Sprinkle cilantro before serving.

Notes

  • Use no added sugar spices and sugar free tomato sauce only. For a little heat, add a chopped jalapeño with the peppers.

Pancakes, Waffles, and Sheet Pan Winners Without Sugar

Pancakes and waffles are the heart of a Southern brunch. You can keep that cozy stack on the table without added sugar or a carb spike. I use almond flour for tenderness and allulose or a monk fruit blend for clean sweetness that browns well. You get crisp edges, soft centers, and sauces that cling without grit.

Make one big sheet pan for easy slicing, swirl cinnamon like a bakery favorite, or press batter into a waffle iron for nooks that hold syrup. Everything here is sugar free, with exact amounts and times so you can cook with confidence.

Sheet Pan Berry Pancakes with Honey-Butter Syrup, Sugar Free

A one-pan pancake that feeds a crowd. It bakes up even, slices clean, and holds juicy berries in every square.

Ingredients, serves 8 to 10

  • Dry mix
    • Almond flour, 2.5 cups
    • Coconut flour, 2 tablespoons
    • Baking powder, 2 teaspoons
    • Kosher salt, 1/2 teaspoon
  • Wet mix
    • Large eggs, 6
    • Milk or unsweetened almond milk, 2 cups
    • Melted unsalted butter, 4 tablespoons
    • Vanilla extract, 2 teaspoons
    • Granular allulose or 1:1 monk fruit blend, 1/3 cup
  • Berries
    • Mixed berries, 2.5 cups total (blueberries, raspberries, chopped strawberries)
    • Allulose, 1 tablespoon, to toss with tart berries (optional)

Pan, oven, and spread

  • Half sheet pan, 13 by 18 inches, lined and greased
  • Oven temp, 400°F
  • Spread thickness, about 1/2 inch across the pan

Honey-butter syrup, sugar free

  • Allulose, 1/2 cup
  • Water, 1/3 cup
  • Unsalted butter, 2 tablespoons
  • Honey flavoring, 1/2 to 3/4 teaspoon, or sugar free honey, 1/4 cup
  • Vanilla extract, 1/4 teaspoon
  • Pinch of kosher salt

Instructions

  1. Heat the oven to 400°F. Line the sheet pan with parchment and grease the paper and sides.
  2. Whisk dry mix in a large bowl. In another bowl, whisk eggs, milk, butter, vanilla, and sweetener.
  3. Combine wet into dry until smooth. Let sit 3 minutes to hydrate.
  4. Toss berries with 1 tablespoon allulose if they are very tart.
  5. Spread batter in the pan to about 1/2 inch thick. Scatter berries evenly. Tap the pan to level.
  6. Bake 14 to 18 minutes until set in the center and lightly golden. A toothpick should come out with moist crumbs, not wet batter.
  7. Syrup: simmer allulose and water for 3 minutes. Off heat, whisk in butter, honey flavoring or sugar free honey, vanilla, and salt. Keep warm.
  8. Rest pancake 5 minutes. Slice 12 to 15 squares. Serve with warm honey-butter syrup.

Tips

  • If using frozen berries, do not thaw. Add 2 minutes to bake time.
  • For extra browning, broil on low for 60 to 90 seconds at the end. Watch closely.

Cinnamon Roll Pancakes, No Added Sugar

All the cinnamon roll swirl with soft, fluffy pancakes. The swirl melts just enough without burning when you time it right.

Ingredients, serves 4 to 6

  • Pancake batter
    • Almond flour, 2 cups
    • Coconut flour, 1 tablespoon
    • Baking powder, 2 teaspoons
    • Kosher salt, 1/2 teaspoon
    • Large eggs, 4
    • Milk or unsweetened almond milk, 1.75 cups
    • Melted unsalted butter, 3 tablespoons
    • Vanilla extract, 2 teaspoons
    • Granular allulose or 1:1 monk fruit blend, 3 tablespoons
  • Cinnamon swirl
    • Brown sugar style sweetener, 1/3 cup
    • Ground cinnamon, 1.5 tablespoons
    • Melted unsalted butter, 3 tablespoons
    • Pinch of salt
  • Cream cheese glaze
    • Cream cheese, 4 ounces, softened
    • Powdered sweetener, 1/2 cup
    • Milk, 2 to 3 tablespoons
    • Vanilla extract, 1/2 teaspoon
    • Pinch of salt

Griddle and swirl method

  • Griddle temp, 350°F
  • Use a squeeze bottle or zip-top bag for the swirl

Instructions

  1. Whisk dry batter ingredients. In another bowl, whisk eggs, milk, butter, vanilla, and sweetener. Stir into dry until smooth. Rest 3 minutes.
  2. Stir swirl ingredients until smooth. Transfer to a squeeze bottle or a small bag and snip a tiny corner.
  3. Mix glaze until silky and pourable. Set aside.
  4. Grease the griddle lightly. Pour 1/4 cup batter circles.
  5. Cook until edges look set and bubbles form, about 2 minutes. Pipe a tight spiral of cinnamon swirl onto each pancake, starting at the center.
  6. Wait 15 to 20 seconds so the swirl sets on the surface. Flip gently. Cook 60 to 90 seconds more. The swirl will caramelize, not burn.
  7. Move to a rack to keep bottoms from steaming. Drizzle with cream cheese glaze.

Tips to prevent burning

  • Keep griddle at 350°F. If swirl darkens too fast, reduce heat to 325°F.
  • Do not add the swirl to raw batter as soon as you pour. Wait for bubbles and set edges first.

Zucchini Bread Pancakes, Sugar Free

Soft, spiced, and perfect for those who like vegetables in their breakfast. The trick is squeezing the zucchini well so the batter is not watery.

Ingredients, serves 4

  • Shredded zucchini, 1.5 cups packed
  • Almond flour, 1.5 cups
  • Coconut flour, 1 tablespoon
  • Baking powder, 1.5 teaspoons
  • Kosher salt, 1/4 teaspoon
  • Ground cinnamon, 1 teaspoon
  • Ground nutmeg, 1/8 teaspoon
  • Ground ginger, 1/4 teaspoon
  • Large eggs, 3
  • Milk or unsweetened almond milk, 1 cup
  • Vanilla extract, 2 teaspoons
  • Granular sweetener, 3 tablespoons (allulose or monk fruit blend)
  • Melted unsalted butter or avocado oil, 2 tablespoons

Prep and griddle

  • Squeeze zucchini in a clean towel until very dry. You should remove at least 1/3 cup liquid.
  • Griddle temp, 350°F

Instructions

  1. After squeezing the zucchini, fluff it with a fork so it mixes in easily.
  2. Whisk almond flour, coconut flour, baking powder, salt, and spices.
  3. Whisk eggs, milk, vanilla, sweetener, and melted butter. Combine with dry mix.
  4. Fold in zucchini. Rest 5 minutes so coconut flour hydrates.
  5. Lightly oil the griddle. Scoop 1/4 cup portions. Spread to 4 inches.
  6. Cook 2 to 3 minutes per side until golden and set in the center.

Serve with

  • Warm sugar free maple style syrup, 1 to 2 tablespoons per serving
  • Or plain Greek yogurt and a dust of cinnamon

Notes

  • If batter seems too thick, add 1 to 2 tablespoons milk. If too thin, wait 2 minutes and it will thicken.
  • Walnuts or pecans, 1/4 cup chopped, can be folded in for crunch.

Cinnamon Roll Waffles, Sugar Free

Crisp outside, soft inside, with a gooey cinnamon ribbon and a tangy glaze. These freeze well for fast mornings.

Ingredients, makes 6 to 8 waffles

  • Waffle batter
    • Almond flour, 2 cups
    • Coconut flour, 2 tablespoons
    • Baking powder, 2 teaspoons
    • Kosher salt, 1/2 teaspoon
    • Large eggs, 4
    • Milk or unsweetened almond milk, 2 cups
    • Melted unsalted butter, 4 tablespoons
    • Vanilla extract, 2 teaspoons
    • Granular allulose or 1:1 sweetener, 1/3 cup
  • Cinnamon filling
    • Brown sugar style sweetener, 1/2 cup
    • Ground cinnamon, 1 tablespoon
    • Melted unsalted butter, 4 tablespoons
    • Pinch of salt
  • Cream cheese glaze
    • Cream cheese, 4 ounces, softened
    • Powdered sweetener, 1/2 cup
    • Milk, 3 to 4 tablespoons
    • Vanilla extract, 1/2 teaspoon
    • Pinch of salt

Waffle iron and cook time

  • Heat a Belgian or standard waffle iron to medium or medium-high. Many irons call this setting 4 of 6.
  • Cook time, 3 to 4 minutes per waffle, until deep golden and crisp.

Instructions

  1. Whisk dry batter ingredients. In another bowl, whisk eggs, milk, butter, vanilla, and sweetener. Combine until smooth. Rest 3 minutes.
  2. Stir cinnamon filling until glossy. Set near the iron with a spoon.
  3. Brush or spray the iron lightly. Do not over-grease or waffles can steam.
  4. Add batter to cover 70 percent of the grid. Dot 1 to 2 teaspoons cinnamon filling over the batter, then add 1 to 2 tablespoons more batter to seal.
  5. Close the lid and cook 3 to 4 minutes until steam reduces and waffles are crisp and golden.
  6. Whisk glaze until pourable. Drizzle over hot waffles.

Prevent overflow

  • Do not fill to the edge. Almond flour batters spread less, but the filling can bubble. Leave a 1/2 inch margin.
  • If your iron overflows, reduce batter by 1 tablespoon per waffle.

Freeze and reheat

  • Cool on a wire rack. Freeze in a single layer, then bag for up to 2 months.
  • Reheat from frozen in a toaster at medium or in a 350°F oven for 8 to 10 minutes. Add glaze after reheating.

Waffle Casserole, No Added Sugar

Think bread pudding meets waffle house. It bakes creamy inside with crisp peaks on top. Perfect for using leftover waffles.

Ingredients, serves 8 to 10

  • Torn waffles, 8 cups lightly packed (about 6 to 8 homemade sugar free waffles)
  • Custard
    • Large eggs, 8
    • Milk or unsweetened almond milk, 3 cups
    • Heavy cream, 1/2 cup
    • Granular 1:1 sweetener, 1/3 cup
    • Vanilla extract, 2 teaspoons
    • Ground cinnamon, 2 teaspoons
    • Kosher salt, 1/2 teaspoon
  • Butter for pan, 1 tablespoon

Pan, bake, and rest

  • 9 by 13 inch baking dish, greased with butter
  • Bake at 350°F for 40 to 50 minutes, until set and 165°F in the center
  • Rest 10 minutes before serving

Instructions

  1. Heat oven to 350°F. Grease a 9×13.
  2. Add torn waffles to the dish. They should be in a loose, even layer.
  3. Whisk eggs, milk, cream, sweetener, vanilla, cinnamon, and salt.
  4. Pour custard over waffles. Press down gently so pieces soak. Rest 15 minutes.
  5. Bake 40 to 50 minutes until the top is golden and the center is set. Rest 10 minutes so slices hold.

Topping ideas

  • Sugar free maple style syrup and a pat of butter
  • Powdered sweetener dusting
  • Fresh berries and a spoon of Greek yogurt
  • Toasted pecans for crunch, 1/3 cup

Make ahead

  • Assemble up to 12 hours in advance. Cover and chill. Bake cold for 45 to 55 minutes until 165°F in the center.

Chef’s note

  • When my husband went sugar free, this casserole became our crowd saver. I bake a pan while bacon crisps in the air fryer. The texture wins every time.

Eggs, Hashes, and Savory Casseroles Everyone Loves

Savory brunch dishes carry the table. They hold well, slice clean, and keep everyone happy while the coffee flows. These recipes skip added sugar, use simple pantry ingredients, and bake to a tender, custardy finish or a crisp, golden edge. Make one big pan or set out a few smaller options. Either way, you get cozy flavors that fit a Southern Christmas morning.

Classic Baked Eggs, No Added Sugar

Silky whites and soft yolks are brunch gold. Bake them in ramekins or a small dish for easy service.

Ingredients for 4 servings

  • Large eggs, 8
  • Heavy cream or milk, 1/2 cup
  • Unsalted butter, 2 tablespoons, cut in bits
  • Kosher salt, 1/2 teaspoon
  • Black pepper, 1/4 teaspoon
  • Optional herbs: chopped chives or thyme, 1 tablespoon
  • Optional cheese: grated Parmesan or Gruyère, 1/4 cup

Method

  1. Heat oven to 375°F. Butter four 6 ounce ramekins or a small 8 by 8 inch dish.
  2. Add 1 tablespoon cream to each ramekin. Crack 2 eggs into each. Dot with butter.
  3. Sprinkle salt, pepper, and optional cheese. Add herbs if you like.
  4. Place ramekins in a baking pan. Pour hot water into the pan to reach halfway up the sides.
  5. Bake 12 to 16 minutes until whites are mostly set and the centers still wobble slightly.
  6. Doneness cues: whites look opaque, yolks jiggle like soft custard. They will continue to set off heat.
  7. Rest 2 minutes. Serve warm with more herbs.

Pan notes

  • Ramekins give soft centers faster. A larger dish may take 2 to 3 minutes more.

Hash Brown Frittata, No Added Sugar

Hearty, cheesy, and simple. Cook the vegetables first for max flavor.

Ingredients, serves 6

  • Large eggs, 8
  • Frozen shredded hash browns, 3 cups (thawed and squeezed dry)
  • Yellow onion, 1 cup, diced
  • Bell peppers, 1 cup, diced
  • Shredded cheddar or Jack cheese, 1.5 cups
  • Avocado or olive oil, 2 tablespoons
  • Kosher salt, 1 teaspoon
  • Black pepper, 1/2 teaspoon
  • Garlic powder, 1/2 teaspoon
  • Smoked paprika, 1/2 teaspoon (optional)

Directions

  1. Heat oven to 375°F. Grease a 10 inch oven-safe skillet.
  2. Sauté onion and peppers in oil over medium heat, 5 to 7 minutes until soft.
  3. Stir in hash browns, salt, pepper, garlic powder, and paprika. Cook 4 to 6 minutes until lightly crisp.
  4. Whisk eggs in a bowl. Stir in 1 cup cheese.
  5. Pour eggs over the skillet mixture. Stir once to distribute.
  6. Cook on the stovetop 2 minutes until edges start to set.
  7. Sprinkle remaining 1/2 cup cheese on top. Bake 12 to 16 minutes until the center is just set.
  8. Slice tips: cool 5 minutes for clean wedges. Use a thin spatula to release the edges.

Serving

  • Great warm or room temp. Add hot sauce or salsa if you like heat.

Mini Hash Brown Frittatas for a Crowd

Ideal for a buffet. They reheat well and hold their shape.

Ingredients for a 12 cup muffin tin

  • Large eggs, 10
  • Frozen shredded hash browns, 2.5 cups (thawed and squeezed dry)
  • Yellow onion, 3/4 cup, finely diced
  • Bell pepper, 3/4 cup, finely diced
  • Shredded cheddar or Colby Jack, 1.25 cups
  • Avocado or olive oil, 1 tablespoon
  • Kosher salt, 3/4 teaspoon
  • Black pepper, 1/2 teaspoon
  • Garlic powder, 1/2 teaspoon

Steps

  1. Heat oven to 375°F. Grease a standard 12 cup muffin tin very well.
  2. Sauté onion and pepper in oil 4 to 5 minutes until soft. Cool 2 minutes.
  3. Whisk eggs with salt, pepper, and garlic powder. Stir in veggies, hash browns, and 1 cup cheese.
  4. Portion evenly into cups, about 1/3 cup each. Top with remaining 1/4 cup cheese.
  5. Bake 18 to 22 minutes until puffed and set in the centers.
  6. Cool in the pan 5 minutes. Run a thin knife around edges to release.

Make-ahead and freeze

  • Refrigerate up to 4 days. Reheat at 325°F for 10 minutes.
  • Freeze on a tray, then bag up to 2 months. Reheat from frozen at 325°F for 18 to 20 minutes.

Crustless Ham and Collard Greens Quiche, No Added Sugar

Salty ham meets tender collards in a custard that slices clean.

Ingredients, serves 6 to 8

  • Large eggs, 8
  • Milk or heavy cream, 2 cups
  • Diced cooked ham, 1.5 cups
  • Cooked, well-drained collard greens, 2 cups (chopped)
  • Yellow onion, 1/2 cup, finely diced
  • Shredded Swiss or cheddar, 1.5 cups
  • Avocado or olive oil, 1 tablespoon
  • Kosher salt, 1 teaspoon
  • Black pepper, 1/2 teaspoon
  • Smoked paprika, 1/2 teaspoon or hot sauce, to taste (optional)

Bake

  1. Heat oven to 350°F. Grease a 9 inch deep pie dish or 9 inch round pan.
  2. Sauté onion in oil 3 to 4 minutes until soft. Cool slightly.
  3. Whisk eggs, milk, salt, pepper, and smoked paprika if using.
  4. Spread collards and ham in the dish. Top with onion and cheese.
  5. Pour egg mixture over the filling. Press lightly to submerge.
  6. Bake 35 to 45 minutes until the center is set and reaches 165°F.
  7. Rest 10 minutes. Slice and serve with a dash of hot sauce if you like.

Tip

  • Squeeze collards dry. Excess liquid can make the quiche watery.

Cheese and Sausage Quiche, No Added Sugar

Choose crustless for low carb, or use a low sugar crust and blind bake for crispness.

Ingredients, serves 6 to 8

  • Breakfast sausage, 1 pound (pork or turkey), casings removed
  • Large eggs, 8
  • Heavy cream or milk, 2 cups
  • Shredded cheddar or Gruyère, 1.5 cups
  • Kosher salt, 3/4 teaspoon
  • Black pepper, 1/2 teaspoon
  • Onion powder, 1/2 teaspoon
  • Optional low sugar crust, 1 unbaked 9 inch shell

Method

  1. Cook sausage in a skillet over medium heat, 6 to 8 minutes, until browned. Drain well and cool 2 minutes.
  2. For crustless: grease a 9 inch deep pie dish. For crust: fit crust to a 9 inch pie plate, prick with a fork, line with parchment, and fill with weights. Blind bake at 375°F for 12 minutes. Remove weights, bake 5 minutes more.
  3. Reduce oven to 350°F.
  4. Whisk eggs, cream, salt, pepper, and onion powder.
  5. Add sausage and 1 cup cheese to the dish or crust. Pour in egg mixture. Top with remaining 1/2 cup cheese.
  6. Bake 35 to 45 minutes until set at 165°F in the center.
  7. Cool 10 minutes. Slice with a sharp knife for clean wedges.

Serving

  • Pairs well with a simple tomato salad or sautéed greens.

Country Ham Hash, Skillet Style

Crisp edges and salty bites. Keep the pan hot and do not crowd it.

Ingredients, serves 4

  • Country ham, 10 ounces, diced small
  • Russet or Yukon potatoes, 1.5 pounds, diced 1/2 inch
  • Yellow onion, 1 cup, diced
  • Bell pepper, 1 cup, diced
  • Avocado or peanut oil, 3 tablespoons
  • Black pepper, 1/2 teaspoon
  • Optional: fresh parsley, 2 tablespoons, chopped

Skillet steps

  1. Par-cook potatoes in salted boiling water 4 minutes. Drain and steam dry 5 minutes.
  2. Heat 2 tablespoons oil in a large skillet over medium-high. Add potatoes in a single layer. Cook 6 to 8 minutes without moving much until deep golden.
  3. Push potatoes to the edges. Add remaining 1 tablespoon oil, onion, and pepper. Cook 3 to 4 minutes until soft.
  4. Stir in country ham and black pepper. Cook 2 to 3 minutes until ham edges crisp.
  5. Taste for salt. Country ham is salty, so add only if needed. Sprinkle parsley.

Keep it crisp

  • Cook in batches if your pan is small. Crowding steams the potatoes.

Fried egg option

  • Top each serving with a fried egg. Cook eggs in a separate pan over medium heat, 3 to 4 minutes for jammy yolks.

Breakfast Enchiladas, Sugar Free Sauce

Cozy, cheesy, and easy to portion. Use a sauce with no added sugar.

Ingredients, serves 6 to 8

  • Low carb tortillas, 10 small (6 inch), or standard corn tortillas
  • Large eggs, 10
  • Breakfast sausage or bacon, 12 ounces, cooked and crumbled
  • Shredded Monterey Jack or cheddar, 2 cups
  • Sugar free enchilada style sauce, 2 cups (Hatch or Siete have no added sugar)
  • Avocado oil, 1 tablespoon
  • Kosher salt, 1/2 teaspoon
  • Black pepper, 1/2 teaspoon
  • Optional toppings: cilantro, green onions, sour cream

Steps

  1. Heat oven to 350°F. Grease a 9×13 dish.
  2. Scramble eggs in a skillet with oil, salt, and pepper until just set. Cool 3 minutes.
  3. Warm tortillas until pliable. Divide eggs, sausage or bacon, and 1 cup cheese among tortillas.
  4. Roll tightly and place seam side down in the dish.
  5. Pour sauce over the enchiladas, covering all surfaces. Sprinkle remaining 1 cup cheese.
  6. Bake 20 to 25 minutes until bubbling and the cheese is melted.
  7. Rest 5 minutes. Top with cilantro, green onions, or a spoon of sour cream.

Notes

  • If you prefer homemade, make a chili powder and tomato based sauce with no sweetener added. Keep sodium balanced with a pinch of salt and a splash of vinegar.

Cheesy Sausage, Egg, and Hash Brown Casserole

A crowd favorite that reheats like a dream.

Ingredients for a 9×13, serves 8 to 10

  • Breakfast sausage, 1.25 pounds
  • Frozen shredded hash browns, 5 cups (thawed and squeezed dry)
  • Large eggs, 10
  • Milk or heavy cream, 2 cups
  • Shredded cheddar or Colby Jack, 2 cups
  • Yellow onion, 1 cup, diced
  • Kosher salt, 1.25 teaspoons
  • Black pepper, 1 teaspoon
  • Garlic powder, 1 teaspoon
  • Avocado or olive oil, 1 tablespoon (if sausage is lean)

Assembly and bake

  1. Heat oven to 350°F. Grease a 9×13 dish.
  2. Brown sausage in a skillet over medium heat, 6 to 8 minutes. Drain well. Add a bit of oil if using turkey sausage.
  3. Whisk eggs, milk, salt, pepper, and garlic powder.
  4. Layer hash browns in the dish. Top with sausage and onion. Sprinkle 1.5 cups cheese.
  5. Pour egg mixture evenly over the top. Press lightly to soak.
  6. Bake 40 to 50 minutes until set at 165°F in the center.
  7. Add remaining 1/2 cup cheese during the last 5 minutes. Rest 10 minutes before slicing.

Make-ahead and reheat

  • Assemble up to 24 hours ahead. Cover and chill. Bake cold for 50 to 55 minutes.
  • Reheat slices at 325°F for 12 to 15 minutes, covered.

Tater Tot Breakfast Casserole, No Added Sugar

Crisp top, creamy center. Finish under the broiler for extra crunch.

Ingredients for a 9×13, serves 8

  • Frozen tater tots, 32 ounces
  • Large eggs, 10
  • Milk or half-and-half, 2 cups
  • Shredded cheddar, 2 cups
  • Cooked crumbled bacon or sausage, 12 ounces
  • Kosher salt, 1 teaspoon
  • Black pepper, 1 teaspoon
  • Onion powder, 1/2 teaspoon

Directions

  1. Heat oven to 350°F. Grease a 9×13.
  2. Whisk eggs, milk, salt, pepper, and onion powder.
  3. Spread meat in the dish. Sprinkle 1.5 cups cheese. Arrange tater tots in a snug single layer.
  4. Pour egg mixture over the tots. Tap the pan to settle.
  5. Bake 45 to 55 minutes until the center is set at 165°F.
  6. Sprinkle remaining 1/2 cup cheese. Broil on low 1 to 2 minutes until the top is crisp and golden. Watch closely.

Substitution

  • Swap tots with 5 cups shredded hash browns, thawed and squeezed dry. Reduce bake time by 5 minutes.

Make-Ahead Croissant Breakfast Casserole

Soft, rich, and perfect for a slower morning. The overnight soak makes it slice like a dream.

Ingredients for a 9×13, serves 8 to 10

  • Croissants, 8 large, torn into 10 cups pieces
  • Large eggs, 8
  • Milk or half-and-half, 3 cups
  • Shredded Swiss or cheddar, 2 cups
  • Diced ham or crisp bacon, 2 cups
  • Kosher salt, 1 teaspoon
  • Black pepper, 1 teaspoon
  • Dijon mustard, 1 tablespoon (optional)

Overnight method

  1. Grease a 9×13. Add torn croissants in an even layer.
  2. Scatter ham or bacon and 1.5 cups cheese over the bread.
  3. Whisk eggs, milk, salt, pepper, and Dijon. Pour over the pan. Press to soak.
  4. Cover and chill 8 to 24 hours.
  5. Bake at 350°F for 40 to 50 minutes until puffed and 165°F in the center.
  6. Top with remaining 1/2 cup cheese for the last 5 minutes. Rest 10 minutes before slicing.

Note

  • Look for bakery croissants with no added sugar glaze. Low sugar or low carb croissant style rolls also work if that fits your goals.

Cheesy Sausage and Croissant Casserole, No Added Sugar

Savory, custardy, and loaded with breakfast sausage. Assemble ahead, then bake when guests arrive.

Ingredients for a 9×13, serves 8 to 10

  • Croissants, 7 to 8 large, torn into 9 cups
  • Breakfast sausage, 1.25 pounds, cooked and crumbled
  • Large eggs, 10
  • Milk or half-and-half, 3 cups
  • Shredded cheddar, 2 cups
  • Kosher salt, 1 teaspoon
  • Black pepper, 1 teaspoon
  • Onion powder, 1 teaspoon

Assemble, chill, and bake

  1. Grease a 9×13. Add croissant pieces in an even layer.
  2. Scatter cooked sausage and 1.5 cups cheese over the bread.
  3. Whisk eggs, milk, salt, pepper, and onion powder. Pour over the pan. Press to soak.
  4. Cover and chill at least 4 hours, up to 24 hours.
  5. Bake at 350°F for 40 to 55 minutes until set at 165°F in the center.
  6. Sprinkle remaining 1/2 cup cheese for the last 5 minutes. Rest 10 minutes before serving.

Substitutions

  • Gluten free: use sturdy gluten free rolls or bread cubes, 9 cups total.
  • Lower carb: use low carb bread cubes or protein bread rolls. Dry them in a 300°F oven for 10 minutes before assembling for better texture.

Southern Breads, Biscuits, Rolls, and Sweet Bakes Without Refined Sugar

Holiday bread baskets do not need refined sugar to feel festive. These bakes use clean sweeteners, real butter, and classic Southern methods so you get tender layers, glossy glazes, and warm spice without the crash. Pick a few, bake ahead where you can, and keep coffee flowing.

Buttermilk Biscuits, No Added Sugar

Flaky, tall, and perfect with a spoon of sugar free jam.

Ingredients

  • Self-rising flour, 2 cups (plus more for dusting)
  • Cold salted butter, 6 tablespoons, cut in 1/2 inch cubes
  • Cold buttermilk, 3/4 to 1 cup (start with 3/4 cup, add 1 to 2 tablespoons if dry)

Steps

  1. Heat oven to 450°F. Line a sheet pan with parchment.
  2. In a bowl, toss flour and cold butter. Cut in butter with a pastry cutter or fingers until pea sized.
  3. Add 3/4 cup buttermilk. Stir with a fork until shaggy. If dry, add more by the tablespoon.
  4. Turn dough onto a floured counter. Pat to a 3/4 inch thick rectangle.
  5. Fold in thirds like a letter. Rotate, pat to 3/4 inch, and fold again. Repeat 2 more times for layers.
  6. Pat to 1 inch thick. Cut 2.5 inch rounds, pressing straight down. Gather scraps, pat, and cut again.
  7. Arrange biscuits close together on the pan. Brush tops with a little buttermilk if you like.
  8. Bake 12 to 15 minutes until tall and golden.

Serve

  • Spoon on sugar free strawberry or blackberry jam. Add a pat of butter.

Freeze and reheat

  • Freeze unbaked cut biscuits on a tray, then bag up to 2 months. Bake from frozen at 450°F for 14 to 17 minutes.
  • For baked leftovers, reheat at 325°F for 8 to 10 minutes.

Sweet Potato Biscuits, No Added Sugar

Naturally sweet and softly spiced if you choose.

Ingredients

  • Mashed sweet potato, 1 cup (cooled and well mashed)
  • All-purpose flour or self-rising flour, 2 cups
  • Cold salted butter, 6 tablespoons, cubed
  • Cold buttermilk, 1/3 to 1/2 cup
  • Kosher salt, 1/2 teaspoon if using all-purpose flour
  • Baking powder, 1 tablespoon if using all-purpose flour
  • Optional: ground cinnamon, 1/2 teaspoon

Steps

  1. Heat oven to 425°F. Line a sheet pan.
  2. Whisk flour, salt, and baking powder if using. Add cinnamon if you like.
  3. Cut in butter until pea sized. Whisk sweet potato with 1/3 cup buttermilk, then add to the bowl.
  4. Stir gently to a soft dough. Add more buttermilk if needed.
  5. Pat to 1 inch thick. Cut 2.5 inch rounds.
  6. Bake 12 to 14 minutes until lightly golden.

Notes

  • Sweet potato brings natural sweetness and moisture. Keep the mix gentle so biscuits stay tender.

Homemade Orange Rolls, Sugar Free Glaze

Soft yeasted rolls with bright citrus and a clean, sweet finish.

Dough

  • Warm milk, 1 cup (105 to 110°F)
  • Instant yeast, 2 1/4 teaspoons
  • Allulose or 1:1 granular sweetener, 2 tablespoons
  • Large eggs, 2
  • Unsalted butter, 6 tablespoons, melted and cooled
  • Kosher salt, 1 teaspoon
  • All-purpose flour, 3 1/2 to 3 3/4 cups

Filling

  • Brown sugar style sweetener, 1/2 cup
  • Unsalted butter, 4 tablespoons, softened
  • Orange zest, 2 tablespoons
  • Ground cinnamon, 1/2 teaspoon
  • Pinch of salt

Glaze

  • Powdered sweetener, 1 cup
  • Fresh orange juice, 2 to 3 tablespoons
  • Orange zest, 1 teaspoon
  • Vanilla extract, 1/2 teaspoon
  • Pinch of salt

Pan, rise, and bake

  • 9 by 13 inch pan, lightly greased
  • First rise, 60 to 90 minutes
  • Second rise, 30 to 45 minutes
  • Bake at 350°F for 22 to 26 minutes

Instructions

  1. Whisk warm milk, yeast, and sweetener. Rest 5 minutes.
  2. Add eggs, butter, salt, and 3 1/2 cups flour. Mix to a soft dough, adding more flour if sticky.
  3. Knead 6 to 8 minutes until smooth. Cover and rise until doubled.
  4. Stir filling to a paste. Roll dough to a 12 by 18 inch rectangle. Spread filling edge to edge.
  5. Roll up from the long side. Slice 12 even rolls. Arrange in the pan.
  6. Rise until puffy. Bake 22 to 26 minutes until golden and 195°F in the center.
  7. Whisk glaze until smooth. Glaze warm rolls.

Orange Rolls, Quick Sugar Free Method

Biscuit style dough means warm rolls fast.

Dough

  • Self-rising flour, 2 1/2 cups
  • Cold salted butter, 6 tablespoons, grated or cubed
  • Plain Greek yogurt, 1 cup
  • Milk, 1/2 cup (plus 1 to 2 tablespoons if needed)
  • Orange zest, 1 teaspoon

Filling

  • Brown sugar style sweetener, 1/2 cup
  • Unsalted butter, 4 tablespoons, softened
  • Orange zest, 1 tablespoon
  • Ground cinnamon, 1/2 teaspoon
  • Pinch of salt

Glaze

  • Powdered sweetener, 3/4 cup
  • Fresh orange juice, 2 tablespoons
  • Vanilla, 1/2 teaspoon
  • Pinch of salt

Bake

  • 9 inch round or 8 by 8 inch pan, greased
  • 375°F for 20 to 24 minutes

Steps

  1. Heat oven to 375°F. Grease your pan.
  2. Cut butter into flour until coarse crumbs. Stir in yogurt, milk, and zest to a soft dough.
  3. Pat or roll to a 10 by 14 inch rectangle.
  4. Mix filling to a paste. Spread over dough.
  5. Roll up from the long side. Slice 9 to 10 rolls. Place in the pan.
  6. Bake 20 to 24 minutes until golden. Glaze warm rolls.

Easy Orange Rolls, No Added Sugar

Shortcut, make-ahead friendly.

Ingredients

  • No sugar added frozen bread dough, 1 pound (thawed in the fridge overnight)
  • Unsalted butter, 4 tablespoons, softened
  • Brown sugar style sweetener, 1/2 cup
  • Orange zest, 1 tablespoon
  • Ground cinnamon, 1/2 teaspoon
  • Pinch of salt

Glaze

  • Powdered sweetener, 3/4 to 1 cup
  • Fresh orange juice, 2 to 3 tablespoons
  • Orange zest, 1 teaspoon
  • Pinch of salt

Pan, proof, and bake

  • 9 inch round or 8 by 8 inch pan, greased
  • Proof 45 to 75 minutes at room temp until puffy
  • Bake at 350°F for 20 to 24 minutes

Method

  1. Roll thawed dough to a 10 by 14 inch rectangle.
  2. Spread butter. Mix sweetener, zest, cinnamon, and salt. Sprinkle evenly.
  3. Roll up from the long side. Slice 9 rolls. Arrange in the pan.
  4. Cover and proof until puffy. Bake until golden.
  5. Whisk glaze. Spoon over warm rolls.

Freezer and reheat

  • Freeze shaped unbaked rolls in the pan, wrapped well, up to 4 weeks. Thaw overnight in the fridge, then proof and bake.
  • Reheat baked rolls at 300°F for 10 minutes. Glaze after reheating or refresh with a thin layer.

Biscuit Cinnamon Sweet Rolls, Sugar Free

Fast, flaky spirals with a tangy cream cheese finish.

Biscuit dough

  • All-purpose flour, 2 cups
  • Baking powder, 1 tablespoon
  • Kosher salt, 1/2 teaspoon
  • Cold salted butter, 6 tablespoons, cubed
  • Cold buttermilk, 3/4 to 1 cup

Filling

  • Brown sugar style sweetener, 1/2 cup
  • Ground cinnamon, 1 tablespoon
  • Unsalted butter, 4 tablespoons, softened
  • Pinch of salt

Cream cheese glaze

  • Cream cheese, 4 ounces, softened
  • Powdered sweetener, 1/2 cup
  • Milk, 1 to 3 tablespoons
  • Vanilla, 1/2 teaspoon
  • Pinch of salt

Bake

  • 9 inch round pan, greased
  • 400°F for 18 to 22 minutes

Steps

  1. Heat oven to 400°F. Grease the pan.
  2. Whisk flour, baking powder, and salt. Cut in butter to pea size.
  3. Add 3/4 cup buttermilk, mixing to a soft dough. Add a splash more if needed.
  4. Roll to a 10 by 14 inch rectangle.
  5. Spread filling paste. Roll up tightly. Slice 9 to 10 rolls.
  6. Bake 18 to 22 minutes until golden. Mix glaze and frost while warm.

Christmas Morning Cinnamon Rolls, Sugar Free

Soft, coiled, and ready when you wake up.

Dough

  • Warm milk, 1 cup (105 to 110°F)
  • Instant yeast, 2 1/4 teaspoons
  • Allulose or 1:1 sweetener, 3 tablespoons
  • Large eggs, 2
  • Unsalted butter, 6 tablespoons, melted and cooled
  • Kosher salt, 1 teaspoon
  • All-purpose flour, 4 to 4 1/4 cups

Filling

  • Unsalted butter, 6 tablespoons, softened
  • Brown sugar style sweetener, 3/4 cup
  • Ground cinnamon, 1 tablespoon
  • Pinch of salt

Frosting

  • Cream cheese, 6 ounces, softened
  • Unsalted butter, 4 tablespoons, softened
  • Powdered sweetener, 1 1/2 cups
  • Vanilla extract, 1 teaspoon
  • Milk or cream, 1 to 3 tablespoons
  • Pinch of salt

Pan, schedule, and bake

  • 9 by 13 inch pan, greased
  • Day 1: mix, knead, and first rise 60 to 90 minutes; shape and pan; cover and refrigerate 8 to 16 hours
  • Day 2: bring to room temp and proof 45 to 75 minutes
  • Bake at 350°F for 25 to 30 minutes, to 195°F center temp

Method

  1. Mix dough, knead smooth, and rise until doubled.
  2. Roll to 12 by 18 inches. Spread butter and sprinkle filling.
  3. Roll, slice 12 rolls, and pan. Cover and refrigerate overnight.
  4. Proof in the morning. Bake, then cool 10 minutes.
  5. Beat frosting thick and fluffy. Spread generously.

Cinnamon Roll Casserole, No Added Sugar

All the rolls, none of the shaping on brunch day.

Ingredients

  • Sugar free cinnamon rolls, 8 cups cut pieces (use 12 of the quick or yeast rolls above)
  • Large eggs, 8
  • Milk or half-and-half, 2 1/2 cups
  • Brown sugar style sweetener, 1/3 cup
  • Ground cinnamon, 2 teaspoons
  • Vanilla extract, 2 teaspoons
  • Kosher salt, 1/2 teaspoon

Glaze

  • Powdered sweetener, 1/2 cup
  • Milk, 1 to 2 tablespoons
  • Vanilla, 1/2 teaspoon
  • Pinch of salt

Bake

  • 9 by 13 inch dish, greased
  • 350°F for 40 to 50 minutes, until set at 165°F in the center

Steps

  1. Add cut rolls to the dish.
  2. Whisk eggs, milk, sweetener, cinnamon, vanilla, and salt. Pour over. Press to soak.
  3. Rest 15 minutes. Bake until set.
  4. Glaze warm casserole.

Slow cooker option

  • Cook on Low 3 to 4 hours or High 2 to 2 1/2 hours in a 6 quart cooker. Line with parchment or spray well.

Slow Cooker Cinnamon Roll Casserole, Sugar Free

Hands off and hot at serving time.

Crock and amounts

  • 6 quart slow cooker
  • Sugar free cinnamon roll pieces, 8 cups
  • Large eggs, 8
  • Milk or half-and-half, 2 1/2 cups
  • Brown sugar style sweetener, 1/3 cup
  • Ground cinnamon, 2 teaspoons
  • Vanilla, 2 teaspoons
  • Kosher salt, 1/2 teaspoon
  • Butter for crock, 1 tablespoon

Cook time

  • Low for 3 to 3 1/2 hours
  • High for 1 3/4 to 2 1/4 hours

Towel trick

  • Place a clean kitchen towel under the lid to catch condensation.

Glaze

  • Powdered sweetener, 1/2 cup
  • Milk, 1 to 2 tablespoons
  • Pinch of salt

Method

  1. Butter the crock. Add roll pieces.
  2. Whisk custard and pour over. Press to soak.
  3. Cover with the towel and lid. Cook until set.
  4. Glaze and serve warm.

Praline Pull-Apart Bread, Sugar Free

Sticky, pecan packed, and perfect with coffee.

Ingredients

  • Yeast dough, 1 1/2 pounds, cut into 36 pieces (use any of the doughs above)
  • Chopped pecans, 1 1/2 cups, toasted
  • Unsalted butter, 1/2 cup, melted
  • Brown sugar style sweetener, 3/4 cup
  • Ground cinnamon, 1 teaspoon
  • Kosher salt, 1/4 teaspoon

Allulose caramel for assembly or serving

  • Allulose, 1/2 cup
  • Heavy cream, 1/3 cup
  • Unsalted butter, 4 tablespoons
  • Vanilla, 1/2 teaspoon
  • Pinch of salt

Pan and bake

  • 12 cup Bundt pan, well greased
  • Bake at 350°F for 30 to 35 minutes

Steps

  1. Stir sweetener, cinnamon, and salt. Toss dough pieces in melted butter, then in the sweetener mix.
  2. Layer dough balls with pecans in the Bundt pan.
  3. Bake until deep golden and 195°F in the center.
  4. Rest 5 minutes. Invert onto a plate.
  5. Caramel: simmer allulose and cream 3 to 4 minutes. Whisk in butter, vanilla, and salt. Spoon over warm bread.

Caramel Roll, Sugar Free Caramel Sauce

Soft rolls baked in a pan of smooth, glossy caramel.

Dough and filling

  • Use the Christmas Morning Cinnamon Rolls dough and filling above
  • Pan: 9 by 13 inch, greased

Allulose caramel that stays smooth

  • Allulose, 3/4 cup
  • Unsalted butter, 6 tablespoons
  • Heavy cream, 1/2 cup
  • Vanilla extract, 1 teaspoon
  • Kosher salt, 1/4 teaspoon

Assemble, proof, and bake

  1. Caramel: simmer allulose and butter over medium heat 3 minutes until golden. Off heat, whisk in cream carefully, then vanilla and salt. Pour into the pan.
  2. Roll dough with cinnamon filling. Slice 12 rolls. Place cut sides up over caramel.
  3. Proof 45 to 75 minutes until puffy.
  4. Bake at 350°F for 28 to 32 minutes.
  5. Rest 5 minutes. Invert carefully onto a platter so caramel coats the rolls.

Optional glaze

  • Drizzle a little extra warm caramel over the top before serving.

Cinnamon Upside-Down Coffee Cake, Sugar Free

Tender crumb with a glossy pecan cinnamon top.

Topping

  • Chopped pecans, 1 cup
  • Brown sugar style sweetener, 1/2 cup
  • Unsalted butter, 4 tablespoons, melted
  • Ground cinnamon, 2 teaspoons
  • Pinch of salt

Batter

  • All-purpose flour, 2 cups
  • Baking powder, 2 teaspoons
  • Kosher salt, 1/2 teaspoon
  • Allulose or 1:1 granular sweetener, 1/2 cup
  • Large eggs, 2
  • Milk, 1 cup
  • Sour cream or Greek yogurt, 1/2 cup
  • Melted unsalted butter, 4 tablespoons
  • Vanilla extract, 2 teaspoons

Pan, bake, invert

  • 9 inch round cake pan or springform, lined and greased
  • Bake at 350°F for 35 to 45 minutes
  • Cool 10 minutes, then invert onto a plate

Instructions

  1. Mix topping and spread in the pan.
  2. Whisk flour, baking powder, salt, and sweetener.
  3. Whisk eggs, milk, sour cream, butter, and vanilla. Combine with dry until smooth.
  4. Pour over topping. Bake until a toothpick comes out clean.
  5. Rest 10 minutes, then invert. Cool to warm before slicing.

Storage

  • Cover and keep at room temp 2 days, or refrigerate up to 4 days. Freeze slices up to 2 months.

Baked Oatmeal, No Added Sugar

Sliceable, cozy, and perfect for busy mornings.

Ingredients

  • Old-fashioned rolled oats, 3 cups
  • Baking powder, 1 teaspoon
  • Ground cinnamon, 1 teaspoon
  • Kosher salt, 1/2 teaspoon
  • Granular 1:1 sweetener or allulose, 1/3 cup
  • Large eggs, 2
  • Milk or unsweetened almond milk, 2 cups
  • Melted unsalted butter or coconut oil, 3 tablespoons
  • Vanilla extract, 2 teaspoons
  • Optional: chopped nuts, 1/2 cup; diced fruit, 1 cup

Pan and bake

  • 8 by 8 or 9 by 9 inch dish, greased
  • 350°F for 35 to 40 minutes

Steps

  1. Stir oats, baking powder, cinnamon, salt, and sweetener.
  2. Whisk eggs, milk, butter, and vanilla. Combine with oats. Fold in nuts or fruit.
  3. Pour into the pan. Bake until set and lightly golden.
  4. Cool 10 minutes. Cut into squares.

Make-ahead and freeze

  • Chill baked oatmeal up to 5 days. Reheat at 325°F for 12 to 15 minutes.
  • Freeze squares wrapped well up to 2 months. Reheat from frozen at 325°F for 18 to 20 minutes.

Baked Oatmeal with Apple, Cranberries, and Pecans

Bright, tart fruit with toasty nuts and warm spice.

Ingredients

  • Old-fashioned rolled oats, 3 cups
  • Baking powder, 1 teaspoon
  • Kosher salt, 1/2 teaspoon
  • Granular 1:1 sweetener or allulose, 1/3 cup
  • Ground cinnamon, 1 teaspoon
  • Ground nutmeg, 1/4 teaspoon
  • Ground ginger, 1/4 teaspoon
  • Large eggs, 2
  • Milk, 2 cups
  • Melted unsalted butter, 3 tablespoons
  • Vanilla, 2 teaspoons
  • Diced apple, 1 1/2 cups (peeled if you like)
  • Fresh or frozen cranberries, 1 cup (do not thaw)
  • Chopped pecans, 3/4 cup

Directions

  1. Mix dry ingredients and spices. Whisk wet ingredients.
  2. Fold apples, cranberries, and pecans into the oats so fruit is evenly spread.
  3. Pour into a greased 8 by 8 or 9 by 9 inch pan. Bake at 350°F for 35 to 40 minutes.

Prevent sogginess

  • Pat diced apples dry. Use cranberries straight from the freezer. Let baked oatmeal cool 10 minutes before slicing.

Serve

  • Spoon with plain sugar free yogurt and a dust of cinnamon.

Cranberry Eggnog Bread, Sugar Free

Tender crumb with classic holiday spice and tart berries.

Ingredients

  • All-purpose flour, 2 cups
  • Baking powder, 2 teaspoons
  • Kosher salt, 1/2 teaspoon
  • Ground nutmeg, 1 teaspoon
  • Allulose or 1:1 granular sweetener, 3/4 cup
  • Unsalted butter, 1/2 cup, softened
  • Large eggs, 2
  • Eggnog, 3/4 cup (or milk, 3/4 cup, plus 1/2 teaspoon extra nutmeg)
  • Vanilla extract, 1 teaspoon
  • Fresh or frozen cranberries, 1 1/2 cups

Glaze

  • Powdered sweetener, 3/4 cup
  • Eggnog, 2 to 3 tablespoons
  • Vanilla, 1/2 teaspoon
  • Pinch of nutmeg and salt

Pan, temp, and time

  • 9 by 5 inch loaf pan, lined and greased
  • Bake at 350°F for 50 to 60 minutes

Steps

  1. Cream butter and sweetener until fluffy. Beat in eggs and vanilla.
  2. Whisk flour, baking powder, salt, and nutmeg.
  3. Add dry mix and eggnog in turns, ending with dry. Fold in cranberries.
  4. Bake until a tester comes out clean. Cool 15 minutes in the pan, then on a rack.
  5. Glaze when barely warm.

Cream Cheese Pastries, Sugar Free

Crisp layers with a tangy, sweet center and fruit on top.

Ingredients

  • Puff pastry sheets, 1 sheet thawed (or low carb pastry of choice)
  • Cream cheese, 8 ounces, softened
  • Powdered sweetener, 1/3 cup
  • Vanilla extract, 1 teaspoon
  • Lemon zest, 1/2 teaspoon (optional)
  • No added sugar fruit or jam, 1/2 cup

Shape and bake

  • Heat oven to 400°F. Line a sheet pan.
  • Cut pastry into 8 squares. Score a 1/2 inch border. Dock centers with a fork.
  • Beat cream cheese, powdered sweetener, vanilla, and zest.
  • Spoon 1 tablespoon filling into each center. Top with 1 to 2 teaspoons fruit or jam.
  • Bake 15 to 20 minutes until puffed and golden. Cool on a rack.

Cooling

  • Let pastries cool 20 minutes so the cream cheese sets.

Bacon Cheddar Scones, No Added Sugar

Savory, tender, and perfect with eggs.

Ingredients

  • All-purpose flour, 2 cups
  • Baking powder, 1 tablespoon
  • Kosher salt, 3/4 teaspoon
  • Cold salted butter, 6 tablespoons, cubed
  • Cooked chopped bacon, 6 ounces
  • Shredded sharp cheddar, 1 cup
  • Chopped chives, 2 tablespoons (optional)
  • Heavy cream, 3/4 cup (plus 1 tablespoon for brushing)

Steps

  1. Heat oven to 400°F. Line a sheet pan.
  2. Whisk flour, baking powder, and salt. Cut in butter until pea sized.
  3. Stir in bacon, cheddar, and chives. Add cream and mix just until clumps form.
  4. Turn out and fold the dough over itself 3 to 4 times. Pat to an 8 inch circle, 1 inch thick.
  5. Cut into 8 wedges. Brush tops with cream.
  6. Bake 18 to 22 minutes until golden with crisp edges.

Freeze-ahead tip

  • Freeze unbaked wedges on a tray, then bag up to 2 months. Bake from frozen at 400°F for 22 to 25 minutes.

Grits, Sides, and Savory Bites With Big Southern Flavor

This is the savory spread that rounds out a Southern Christmas brunch. Think creamy grits, crisp bacon, and biscuit bakes that hold well while coffee refills. Everything here skips added sugar and relies on spices, smoke, and dairy richness for flavor. I keep portions balanced, use clean sweeteners where needed, and build casseroles you can prep the night before.

Deviled Grits, No Added Sugar

Rich, tangy, and perfect with eggs or greens. The broiled top gives a little crunch.

Ingredients, serves 6 to 8

  • Stone-ground grits, 1 cup dry
  • Low sodium chicken stock or water, 4 cups
  • Unsalted butter, 4 tablespoons
  • Sharp cheddar, shredded, 1.5 cups
  • Dijon mustard, 2 teaspoons
  • Yellow mustard, 1 teaspoon
  • Smoked paprika, 1/2 teaspoon
  • Garlic powder, 1/2 teaspoon
  • Kosher salt, 3/4 teaspoon, plus more to taste
  • Black pepper, 1/2 teaspoon
  • Eggs, 2, lightly beaten (for richness)

Steps

  1. Bring stock to a boil. Whisk in grits and a pinch of salt. Reduce to low, cover, and cook 20 to 25 minutes, stirring often, until creamy and tender. Add a splash of water if it tightens too fast.
  2. Off heat, whisk in butter, cheddar, mustards, paprika, garlic powder, pepper, and eggs. Season to taste.
  3. Spread in a buttered broiler-safe dish. Broil on the top rack 1 to 2 minutes until the surface blisters and turns golden.
  4. Rest 5 minutes to set.

Garnish ideas

  • Thinly sliced scallions
  • Crumbled bacon or andouille bits
  • Chives and a dust of smoked paprika
  • A small spoon of plain Greek yogurt for tang

Smoky Sausage and Grits Casserole

Comforting, sliceable, and easy to reheat.

Ingredients, serves 8

  • Stone-ground grits, 1 cup dry
  • Low sodium chicken stock, 4 cups
  • Smoked sausage or andouille, 12 ounces, diced
  • Unsalted butter, 3 tablespoons
  • Sharp cheddar, shredded, 2 cups, divided
  • Large eggs, 3
  • Milk or unsweetened almond milk, 1 cup
  • Kosher salt, 1 teaspoon
  • Black pepper, 3/4 teaspoon
  • Garlic powder, 1/2 teaspoon
  • Smoked paprika, 1/2 teaspoon

Steps

  1. Cook grits in stock over low heat until creamy, 20 to 25 minutes. Stir in butter, 1.5 cups cheddar, salt, pepper, garlic powder, and paprika.
  2. Brown sausage in a skillet, 4 to 5 minutes. Fold into the grits.
  3. Whisk eggs with milk. Stir into warm grits until smooth.
  4. Spread in a greased 9 by 13 dish. Top with remaining 1/2 cup cheddar.
  5. Bake at 350°F for 30 to 35 minutes until set and 165°F in the center. Rest 10 minutes before slicing.

Make-ahead

  • Assemble, cover, and chill up to 24 hours. Bake cold for 40 to 45 minutes.

Cheesy Grits Souffle, No Added Sugar

Light, savory, and a showstopper that pairs well with greens or ham.

Ingredients, serves 6

  • Stone-ground grits, 1/2 cup dry
  • Water or low sodium stock, 2 cups
  • Unsalted butter, 3 tablespoons
  • Sharp cheddar or Gruyère, shredded, 1.25 cups
  • Large eggs, 5, separated
  • Kosher salt, 3/4 teaspoon
  • Black pepper, 1/2 teaspoon
  • Pinch of cayenne or smoked paprika

Steps

  1. Cook grits in water over low heat until very soft and thick, 18 to 22 minutes. Off heat, stir in butter, 1 cup cheese, salt, pepper, and cayenne. Cool 5 minutes, then whisk in yolks.
  2. Whip egg whites to medium peaks.
  3. Fold one third of the whites into warm grits to lighten, then fold in the rest gently.
  4. Pour into a buttered 2 quart souffle dish. Sprinkle remaining 1/4 cup cheese.
  5. Bake at 375°F for 22 to 28 minutes until puffed and golden. Doneness cues: top is set, center jiggles slightly.

Serve at once for the best lift.

Shrimp and Grits Casserole, No Added Sugar

All the flavor of the classic, baked for easy serving.

Ingredients, serves 8

  • Large shrimp, peeled and deveined, 1.5 pounds
  • Stone-ground grits, 1 cup dry
  • Low sodium seafood or chicken stock, 4 cups
  • Yellow onion, 1/2 cup, finely diced
  • Celery, 1/2 cup, finely diced
  • Bell pepper, 1/2 cup, finely diced
  • Garlic, 3 cloves, minced
  • Unsalted butter, 3 tablespoons
  • Olive oil, 1 tablespoon
  • Sharp cheddar, shredded, 1.5 cups
  • Lemon juice, 1 tablespoon
  • Old Bay or Cajun seasoning, 1 teaspoon
  • Kosher salt, 1 teaspoon
  • Black pepper, 3/4 teaspoon

Steps

  1. Cook grits in stock until creamy, 20 to 25 minutes. Stir in butter, 1 cup cheddar, and half the salt and pepper.
  2. Sauté onion, celery, and pepper in oil, 4 to 5 minutes. Add garlic for 30 seconds.
  3. Season shrimp with Old Bay, remaining salt and pepper. Sauté 1 to 2 minutes per side until just pink. Toss with lemon juice.
  4. Fold vegetables and shrimp into warm grits. Spread in a greased 9 by 13 dish. Top with remaining 1/2 cup cheddar.
  5. Bake at 350°F for 18 to 22 minutes until bubbling at the edges. Rest 5 minutes.

Serve with

  • Hot sauce drops across the top
  • Sliced scallions and a squeeze of lemon

Biscuits and Gravy Skillet, Sugar Free Sausage Gravy

All the comfort, no added sugar. Use your favorite low sugar biscuit or the buttermilk biscuits above.

Ingredients, serves 6 to 8

  • Baked biscuits, 8 to 10
  • Breakfast sausage, 1 pound
  • Unsalted butter, 2 tablespoons
  • Almond flour, 2 tablespoons
  • Unflavored whey isolate or xanthan gum, 1 teaspoon total (start with 1/2 teaspoon, add more if needed)
  • Milk or unsweetened almond milk, 2 cups
  • Low sodium chicken broth, 1 cup
  • Kosher salt, 1 teaspoon
  • Black pepper, 1 teaspoon
  • Crushed red pepper, pinch (optional)

Steps

  1. Brown sausage in a large skillet over medium heat, 6 to 8 minutes. Do not drain completely; leave about 2 tablespoons fat.
  2. Add butter and almond flour. Cook 1 minute, stirring.
  3. Whisk in milk and broth. Sprinkle in 1/2 teaspoon whey isolate or xanthan while whisking to avoid clumps.
  4. Simmer 3 to 5 minutes until thick. Add a touch more thickener if needed. Season with salt, pepper, and red pepper.
  5. Split warm biscuits and spoon gravy over the top. Or nestle whole biscuits into the skillet, spoon gravy over, and serve family style.

Sausage Gravy Casserole with Cheddar-Cornmeal Biscuits

A hearty bake with a crisp, cheesy biscuit cap.

Gravy base

  • Breakfast sausage, 1.25 pounds
  • Unsalted butter, 2 tablespoons
  • Almond flour, 2 tablespoons
  • Milk or unsweetened almond milk, 2.5 cups
  • Low sodium chicken broth, 1/2 cup
  • Kosher salt, 1 teaspoon
  • Black pepper, 1 teaspoon

Cheddar-cornmeal biscuit topping

  • Fine cornmeal, 3/4 cup
  • All-purpose flour, 1 cup
  • Baking powder, 2 teaspoons
  • Kosher salt, 3/4 teaspoon
  • Cold salted butter, 6 tablespoons, cubed
  • Shredded sharp cheddar, 1 cup
  • Milk or buttermilk, 3/4 cup

Assemble and bake

  1. Heat oven to 400°F.
  2. Cook sausage until browned. Add butter and almond flour, stir 1 minute. Whisk in milk and broth. Simmer until thick, 3 to 5 minutes. Season. Spread in a greased 9 by 13 dish.
  3. For biscuits, whisk cornmeal, flour, baking powder, and salt. Cut in butter to pea size. Stir in cheddar and milk to a soft dough.
  4. Scoop 10 to 12 mounds over the gravy.
  5. Bake 22 to 28 minutes until biscuits are golden and the gravy bubbles.

Make-ahead tips

  • Chill gravy base up to 2 days. Top with fresh dough and bake.
  • To freeze, cool the baked casserole, wrap well, and reheat at 350°F, covered, until hot.

Fried Chicken Biscuits with Rosemary Hot Honey, Sugar Free

Crisp chicken, warm biscuit, a sweet-heat drizzle that will not spike sugar.

Ingredients, serves 6

  • Chicken thighs, boneless skinless, 1.5 pounds, cut into 6 pieces
  • Eggs, 2, beaten
  • Almond flour, 1/2 cup
  • Crushed pork rinds or low carb crumbs, 1 cup
  • Kosher salt, 1.5 teaspoons
  • Black pepper, 1 teaspoon
  • Smoked paprika, 1 teaspoon
  • Garlic powder, 1 teaspoon
  • Avocado oil spray
  • Biscuits, 6 (low sugar or low carb)

Rosemary hot honey, sugar free

  • Allulose, 1/2 cup
  • Water, 1/3 cup
  • Apple cider vinegar, 1 tablespoon
  • Chili flakes, 1 to 2 teaspoons
  • Fresh rosemary, 1 sprig
  • Pinch of salt

Cook

  1. Heat oven to 425°F or air fryer to 375°F.
  2. Mix almond flour, pork rinds, salt, pepper, paprika, and garlic powder.
  3. Dip chicken in egg, then coat in crumbs. Mist with oil.
  4. Bake 18 to 22 minutes or air fry 12 to 16 minutes, flipping once, until 165°F and crisp.
  5. Simmer allulose and water 3 minutes. Off heat, add vinegar, chili, rosemary, and salt. Steep 5 minutes. Strain.
  6. Split warm biscuits, add chicken, and drizzle hot honey.

Chicks in a Blanket, No Added Sugar

Kid friendly, party perfect, and easy to batch.

Ingredients, yields about 24

  • Mini sausages, 24 (look for no sugar added)
  • Low sugar dough, 1 sheet or 10 ounces (pizza dough, crescent style, or biscuit dough)
  • Egg wash, 1 egg beaten with 1 teaspoon water

Mustard dipping sauce, no added sugar

  • Dijon mustard, 1/4 cup
  • Yellow mustard, 2 tablespoons
  • Mayonnaise, 2 tablespoons
  • Apple cider vinegar, 1 teaspoon
  • Allulose or 1:1 granular sweetener, 1/2 to 1 teaspoon
  • Pinch of salt and pepper

Steps

  1. Heat oven to 375°F. Line a sheet pan.
  2. Cut dough into 24 strips. Wrap each sausage, pinch seam, and place seam side down. Brush with egg wash.
  3. Bake 14 to 18 minutes until golden.
  4. Stir dipping sauce until smooth. Serve warm.

Make-ahead and reheat

  • Assemble, freeze on a tray, then bag up to 1 month. Bake from frozen at 375°F for 18 to 22 minutes.
  • Reheat leftovers at 325°F for 8 to 10 minutes.

Pecan Rosemary Candied Bacon, Sugar Free

Salty-sweet with a nutty crunch and herb aroma.

Ingredients, serves 6 to 8

  • Thick-cut bacon, 1 pound
  • Chopped pecans, 1/2 cup
  • Brown sugar style sweetener, 1/3 cup
  • Fresh rosemary, finely chopped, 1 teaspoon
  • Black pepper, 1/2 teaspoon

Bake and crisp

  1. Heat oven to 375°F. Line a sheet pan with foil and place a wire rack on top.
  2. Arrange bacon on the rack. Mix sweetener, pecans, rosemary, and pepper.
  3. Press a thin layer of the mixture onto bacon strips.
  4. Bake 20 to 28 minutes until deep golden and crisp.
  5. Cool on the rack 5 to 10 minutes for max crunch. The coating firms as it cools.

Cornmeal and Brown Sugar Crusted Bacon, Sugar Free

A light, crunchy crust that clings.

Ingredients, serves 6 to 8

  • Thick-cut bacon, 1 pound
  • Fine cornmeal, 1/3 cup
  • Brown sugar style sweetener, 1/4 cup
  • Smoked paprika, 1/2 teaspoon
  • Black pepper, 1/2 teaspoon
  • Pinch of cayenne (optional)

Steps

  1. Heat oven to 400°F. Line a sheet pan with foil and set a wire rack on top.
  2. Mix cornmeal, brown style sweetener, paprika, pepper, and cayenne.
  3. Lightly press the mixture onto both sides of each bacon slice.
  4. Bake 16 to 24 minutes, flipping at the 10 minute mark, until evenly crisp.
  5. Cool on the rack for 5 minutes so the crust sets.

Spice options

  • Add ground coriander or chili powder for a different profile.
  • Swap smoked paprika with garlic powder for a milder take.

Everything Bagel Casserole, No Added Sugar

All the bagel shop flavor without added sugar. Creamy, savory, and sliceable.

Ingredients, serves 8 to 10

  • Everything bagels, 6 small, cubed, about 10 cups, or low sugar bread cubes, 10 cups
  • Large eggs, 8
  • Milk or unsweetened almond milk, 2.5 cups
  • Cream cheese, 8 ounces, cut in 1/2 inch cubes
  • Scallions, 1 cup, sliced
  • Kosher salt, 1 teaspoon
  • Black pepper, 1 teaspoon
  • Everything bagel seasoning, 1 tablespoon, plus more for topping

Assemble, chill, and bake

  1. Grease a 9 by 13 dish. Add bread cubes. Scatter cream cheese and scallions across the top.
  2. Whisk eggs, milk, salt, pepper, and bagel seasoning. Pour over and press to soak.
  3. Cover and chill at least 4 hours, up to 24 hours.
  4. Bake at 350°F for 40 to 55 minutes until set at 165°F in the center.
  5. Sprinkle a pinch of seasoning during the last 5 minutes for aroma.

Topping ideas

  • Sliced smoked salmon and more scallions
  • Cherry tomatoes and capers
  • A drizzle of olive oil and fresh dill
  • Hot sauce if you like a kick

Key tip

  • Dry bread cubes on a tray at 300°F for 10 minutes if they are very fresh. This helps the custard bake clean and prevents sogginess.

Sweets, Fruit Salads, and Festive Drinks Without Sugar

This is the fun table. Bite-size tarts, creamy fruit salad, and bubbly sips that still feel like a celebration. I keep everything free of added sugar and lean on allulose or a monk fruit blend when a little sweetness helps. If you are watching carbs for diabetes, portion size and timing matter, especially with fruit and alcohol. I list amounts, times, and cues so you can prep with confidence and serve cold, crisp, and bright.

Our Best Ambrosia Ever, No Added Sugar

Creamy, light, and not cloying. This version keeps the classic coconut-citrus mix, skips added sugar, and chills up fluffy.

Ingredients, serves 8

  • Unsweetened shredded coconut, 1 cup
  • Pineapple, 1.5 cups, chopped, packed in juice or fresh, well drained
  • Oranges, 2 cups segments, fresh navel or clementines, pith removed
  • No added sugar cherries, 1/2 cup, halved and patted dry
  • Sugar free whipped cream or plain Greek yogurt, 1.5 cups
  • Vanilla extract, 1 teaspoon
  • Pinch of kosher salt

Steps

  1. Stir whipped cream or yogurt with vanilla and a pinch of salt until smooth.
  2. In a large bowl, add pineapple, orange segments, cherries, and coconut.
  3. Spoon in the cream or yogurt and fold gently with a spatula until just combined. Do not mash the fruit.
  4. Cover and chill at least 2 hours so flavors meld and the mixture thickens slightly.
  5. Serve cold. Sprinkle a little extra coconut on top if you like.

Notes

  • Fruit brings natural sugars. Keep portions to 1/2 to 3/4 cup if you track carbs.
  • For a richer bowl, fold in 1/4 cup toasted chopped pecans.

Mini Chocolate Chess Tarts, Sugar Free

Silky chocolate centers in a crisp shell. They set with a gentle wobble and finish glossy.

Filling, makes 12 mini tarts

  • Sugar free dark chocolate, chopped, 4 ounces
  • Unsalted butter, 6 tablespoons
  • Large eggs, 2
  • Powdered 1:1 sweetener, 1/2 cup
  • Unsweetened cocoa powder, 1 tablespoon
  • Vanilla extract, 1 teaspoon
  • Kosher salt, pinch

Low carb crust option

  • Almond flour, 1 cup
  • Powdered sweetener, 2 tablespoons
  • Unsalted butter, 3 tablespoons, melted
  • Cocoa powder, 1 teaspoon
  • Kosher salt, pinch

Crustless option

  • Use a well greased mini muffin tin or silicone pan. Line bottoms with 1/2 inch parchment rounds for easy release.

Method

  1. Heat oven to 325°F. For crusts, mix almond flour, sweetener, cocoa, salt, and melted butter. Press 1 tablespoon into each mini cup. Parbake 7 minutes. Cool 5 minutes.
  2. Melt chocolate and butter together until smooth. Cool 2 minutes.
  3. Whisk eggs, powdered sweetener, cocoa, vanilla, and salt. Whisk in the chocolate mixture until glossy.
  4. Fill each cup almost to the top.
  5. Bake 14 to 18 minutes. Cues: edges set, centers puff slightly with a soft jiggle.
  6. Cool in the pan 30 minutes. Chill 1 hour so they slice clean and pop out easily.

Garnish ideas

  • Small rosette of sugar free whipped cream
  • Fresh raspberry or a few sugar free chocolate curls
  • Light dusting of cocoa and a tiny pinch of flaky salt

Serving note

  • These are rich. One tart goes a long way with coffee.

Peach Bellini, Sugar Free and Sparkling

Bright peach puree meets dry bubbles. Keep everything very cold and assemble right before serving.

Peach puree, makes about 10 servings

  • Frozen peaches, 2 cups
  • Water, 1/4 cup
  • Fresh lemon juice, 1 tablespoon
  • Allulose, 2 to 3 tablespoons, to taste
  • Pinch of salt

Build per drink

  • Brut sparkling wine, low sugar, 3 ounces, well chilled
  • Peach puree, 1 ounce, cold

Mocktail version

  • Zero sugar sparkling water, peach or plain, 3 ounces
  • Peach puree, 1 ounce

Steps

  1. Blend peaches, water, lemon, allulose, and salt until very smooth. Strain for a silky finish. Chill at least 2 hours.
  2. Chill flutes, wine, and puree until very cold.
  3. Add 1 ounce puree to each flute. Slowly pour in 3 ounces brut. Stir once with a bar spoon.
  4. For mocktails, top puree with sparkling water. Add a thin peach slice if you have it.

Tip

  • If your brut is quite dry, use 3 tablespoons allulose in the puree for balance.

Cucumber-Mint Mojitos, Zero Sugar

Cool, crisp, and fresh. Allulose syrup keeps it clean without aftertaste.

Sugar free simple syrup

  • Allulose, 1/2 cup
  • Water, 1/2 cup Simmer 2 minutes, cool, and chill.

Per drink

  • Peeled cucumber, diced, 1/4 cup
  • Fresh mint leaves, 8
  • Fresh lime juice, 1 ounce
  • Sugar free simple syrup, 3/4 ounce
  • White rum, 1.5 ounces, or omit for mocktail
  • Soda water, 3 ounces, cold
  • Ice

Build and serve

  1. In a sturdy glass, muddle cucumber and mint with lime juice and syrup, 10 to 12 gentle presses.
  2. Add rum if using. Fill the glass with ice.
  3. Top with soda water. Stir from the bottom to lift the muddled mix.
  4. Garnish with a mint sprig and a cucumber ribbon.

Batch tip for 6

  • Cucumber, 1.5 cups diced; mint, 1 packed cup; lime juice, 3/4 cup; syrup, 1/2 cup; rum, 9 ounces; soda water, 18 ounces. Muddle in a pitcher, add rum and ice, top with soda, stir, and pour.

Fizzy Cider Punch, Sugar Free

All the spiced apple vibe without the sugar crash. This works for kids and adults.

Spiced apple base

  • Strong apple tea, 3 cups brewed double strength, cooled
    • Or water, 3 cups, plus apple extract, 1 to 1.5 teaspoons
  • Allulose, 3 to 4 tablespoons, to taste
  • Cinnamon sticks, 2
  • Whole cloves, 4 (optional)
  • Fresh lemon juice, 2 tablespoons
  • Pinch of salt

To finish

  • Zero sugar ginger ale, 4 cups, very cold
    • Or plain sparkling water, 4 cups, for a lighter sip
  • Ice

Directions

  1. Stir apple tea or extract base with allulose, cinnamon sticks, cloves if using, lemon, and salt. Chill at least 2 hours so the spice infuses.
  2. Strain out whole spices. Pour the spiced base into a large chilled pitcher.
  3. Add lots of ice. Top with zero sugar ginger ale or sparkling water right before serving. Stir once.
  4. Garnish with thin apple slices and a cinnamon stick in the pitcher.

Flavor note

  • Ginger ale adds a little warmth and body. Sparkling water makes it crisp and very light. Choose based on your menu.

Key takeaways

  • Keep components cold so bubbles stay lively.
  • Fruit-based dishes contain natural sugars. Serve moderate portions and balance the plate with protein.
  • Allulose performs like syrup in drinks and stays smooth in cold recipes.

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