Ho! Ho! Hold the Carbs!: 6 Yummy Low-Carb Holiday Desserts

Ho! Ho! Hold the Carbs!: 6 Yummy Low-Carb Holiday Desserts
Authored By Danielle Mosichuk 0 Comment(s)
Ho! Ho! Hold the Carbs!: 6 Yummy Low-Carb Holiday Desserts

Ho! Ho! Hold the Carbs!: 6 Yummy Low-Carb Holiday Desserts

6 Yummy Low-Carb Desserts to Serve this Holiday

It's tough to stay keto during the holiday season, but it's not impossible. These low-carb desserts will make it even easier! Try them out this holiday season!

 

Did you know the average person gains between seven and ten pounds between Thanksgiving and Christmas? Sticking to a keto diet during the holidays is a great way to keep the pounds away, but sometimes it's a challenge. Having delicious low-carb desserts on hand makes things a lot easier.

Nobody wants to mess around with complicated dessert recipes, especially during the hustle and bustle of the holiday season. These 6 simple and easy low-carb dessert recipes will help you survive and thrive into the New Year and Beyond.

Delicious Pumpkin Recipes to Celebrate the Fall

Nothing quite says fall like the flavor of pumpkin spice. Bring these delicious keto desserts to your next family gathering and you'll be the hit of the party.

Keto Pumpkin Pie Bars

Pumped for pumpkin pie? These bars are the perfect post-Thanksgiving feast topper to keep your heart and belly full!

Ingredients:

Pumpkin Bar:

2 1/2 Servings of Keto Meal Vanilla

1 15 oz can of pumpkin puree

2 eggs

1 C almond flour

1/2 C stevia

1/2 C coconut oil

1/4 tsp ground ginger

1/8 tsp ground cloves

1 tsp cinnamon

1 tsp vanilla extract

¼ teaspoon of cloves

1 tsp baking powder

1/2 tsp baking soda

Cream cheese frosting:

4 oz cream cheese

3 tbs butter (softened)

1 tbs stevia

1 tsp vanilla

1 tsp almond milk

Preheat oven to 350 F. Spray a 9x9 inch pan with non-stick cooking spray. Set aside. In a large bowl whisk together Keto Meal, Almond Flour, Stevia, ground ginger, baking soda, baking powder, ground cloves and cinnamon.

In a bowl, combine eggs, vanilla extract, coconut oil and pumpkin. Stir gently, just until combined. Mix both the dry ingredients with the wet ingredients.

Pour into a pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Allow the dish to cool before adding the frosting. Frosting Time! Combine the cream cheese and butter in a medium bowl and start mixing until smooth. Add Stevia and mix until combined. Stir in the vanilla and mix again!

Spread frosting evenly on top of the cake. Cut the bar into any size you like. We cut our bars into 12 pieces!

Low-Carb Pumpkin Custard

This low-carb pumpkin custard is so decadent, people will think you spent hours preparing it. You don't have to tell them just how easy it was!

Ingredients:

15 ounce can of pumpkin puree

4 large egg yolks

¾ cup of heavy coconut cream

1 teaspoon of liquid stevia or liquid monk fruit sweetener

¼ teaspoon of powdered ginger

1 teaspoon of powdered cinnamon

¼ teaspoon of cloves

Start by preheating your oven to 350 degrees. In a large bowl, mix together the spices, sweetener, and pumpkin puree. Beat in the egg yolks until well combined, then slowly stir in the coconut heavy cream.

Pour the mixture into individual ramekins and bake for 30 to 40 minutes. You'll know they're done when the mixture is mostly set and just slightly jiggly in the center. Let them cool on a wire rack and enjoy!

Keto Pumpkin Fudge

You won't feel like you're missing out on the holidays when you indulge in this delicious sugar-free pumpkin fudge. Best of all, it's super easy to make.

Ingredients:

1 cup of pumpkin puree

½ teaspoon of liquid sweetener like Stevia drops

2/3 cup of Coconut Manna (or coconut butter)

1 tablespoon of coconut oil

1 teaspoon of vanilla extract

2 tablespoons of coconut flour

1 teaspoon of ground cinnamon

¼ teaspoon of nutmeg

½ teaspoon of ground ginger

½ teaspoon of ground cloves

Sprinkle of sea salt

Heat a small pot on medium-low. Add all of the ingredients and stir them until they're well-combined. Pour the mixture into a glass pan lined with parchment paper.

Chill in the fridge until set, then cut up into pieces and enjoy. Your dessert will stay fresh and have the best consistency if it's stored in the refrigerator.

Keto Pumpkin Pie Cupcakes

Cupcakes are perfect for sharing at the office or bringing to a holiday party. These keto pumpkin pie cupcakes are so tasty, people won't even know they're low-carb.

Ingredients:

¾ cup of pumpkin puree

¼ cup of heavy whipping cream

1 large egg

½ teaspoon vanilla extract

3 tablespoons of coconut flour

1/3 cup Swerve brown or granular

1 teaspoon of pumpkin pie spice

¼ teaspoon baking powder

¼ teaspoon baking soda

Dash of salt

Preheat your oven to 350 degrees. Prepare your cupcake pan by lining with parchment paper or silicone cups. Mix all of the dry ingredients together in a small bowl.

Combine all of the other ingredients in a large bowl and whisk together. Whisk in the dry ingredients and pour your batter into the muffin cups. Bake for 25 to 30 minutes.

Let your cupcakes cool in the pan, then serve topped with a large dollop of sugar-free whipped cream.

No-Bake Low-Carb Desserts for Keeping Things Simple

If you don't even want to bother turning on your oven, you're in luck. These awesome no-bake low carb desserts couldn't get any easier!

Keto Pecan Cheesecake Bites

Are you a major cheesecake fan like we are, but don't have the hours it takes to make one? Toast, mix, roll, and chill- easy enough!

Ingredients:

Cheesecake Bite:

8 oz cream cheese

1 serving of Keto Meal Vanilla

2 tsp pumpkin spice

1 tbs stevia

Pecan mixture:

1 tbsp butter

2 tsp cinnamon

2 tsp pumpkin spice

1 tbsp stevia

Melt butter in a skillet on medium-low heat. Add chopped pecans to the pan once butter has melted and has begun bubbling. Stir and coat with butter as the pecans toast, then add stevia and stir continuously until incorporated.

Add cinnamon and pumpkin spice, stir until pecans are coated. Continue to stir until nuts are toasted.

Mix the cream cheese, Keto Meal, and stevia until smooth. Put your roasted pecans on a plate. Roll the Cheesecake Bite into a ball, then roll the bite around on the pecans. Let refrigerate for an hour and enjoy!

Frozen Keto Cookie Dough Niblets

Do you miss eating cookie dough straight out of the fridge? Don't act like you don't- we know the truth & are here to bring you our very own version of edible cookie dough!

Ingredients:

1 cup (2 1/2 servings) Keto Meal Vanilla

4 tbsp butter (softened)

1 oz cream cheese (softened)

1/4 cup stevia

1 tsp vanilla extract

1 tsp almond flour

1/3 cup sugar-free chocolate chips

Grab your mixing bowl and start by adding your Keto Meal, almond flour, stevia, and vanilla extract. In a microwave-safe bowl, soften your butter and cream cheese (I do them together to save a bowl, but to eat his own!) in 15-second increments until soft.

Combine butter, cream cheese, and dry mixture until well incorporated (make sure the butter and cream cheese are room temperature). Delicately incorporate your chocolate chips (we don't want them to melt or break!)

On a parchment paper-lined tray, spoon out tablespoon sized bites until there is no more dough (if you sneak a bite, I won't tell!). Place in your freezer and let sit for 2-3 hours until hardened.

Super-Simple Keto Ice Cream

If you're craving a frosty low-carb dessert and don't want to shell out the big bucks for store-bought pints, you're in luck! This keto ice cream is as easy as it is delicious.

Ingredients:

2 cups of heavy cream

2 cans of coconut milk (15 oz. each)

¼ cup of confectioner's sugar replacement (we like Swerve)

1 teaspoon of vanilla extract

Dash of kosher salt

Refrigerate the cans of coconut milk for at least three hours. Spoon the cream off the top, leaving the liquid in the can. Mix with a hand blender until creamy and set it aside.

Use a hand mixer or stand mixer to beat the heavy cream in a large bowl until peaks form. Beat in the vanilla and sugar replacement then fold in the whipped coconut.

Put the mixture into a loaf pan and freeze about 5 hours until it's solid. This is delicious served on top of warmed keto pumpkin pie bars.

Homemade Sugar-Free Nutella

It's no secret that people love Nutella hazelnut spread. In fact, people around the world consume over 800 million pounds of the stuff every year! Now with this recipe, you can enjoy the sweet goodness just like everybody else.

Ingredients:

¾ cups of roasted and husked hazelnuts

2-3 cups of avocado oil or melted coconut oil

2 tablespoons of powdered low-carb sweetener (like Swerve)

2 tablespoons of cocoa powder

½ teaspoon of pure vanilla extract

Dash of salt

Blend the hazelnuts in a blender or high-powered food processor until they are finely ground. Add the oil and keep blending until they have the consistency of peanut butter. Add in the rest of the ingredients and enjoy!

No-Bake Coconut Delights

It might be cold and snowy outside, but you can melt into a little taste of paradise with these no-bake coconut delights.

Ingredients:

3 cups of unsweetened shredded coconut (preferably organic)

3/8 of a cup of coconut oil

1/2 cup sugar substitute (we recommend xylitol)

2 teaspoons of pure vanilla

Dash of salt

Mix everything together using a blender or high-speed food processor. Shape into balls and leave on a plate to harden. That's it!

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