Hello my beautiful friends!! You kindly asked about my holiday keto recipes that I am using, so I created this special blog post as my Christmas gift to you all! 🌲✨💖
This year, I made some fun holiday recipes for our Christmas party and I really went a little overboard with the cooking, but then again I usually do when entertaining people as I never want to make too little and rather have leftovers.
Some of the recipes I have done previous posts about so I have linked them for you. If a recipe is really common, like devilled eggs, I didn't link a recipe as it is easy to find great ones online and I put the modifications below.
Here is what was on the menu this year:
Devilled eggs (I used avocado mayo)
Paté with Pork Rinds
Cheese Platter & Cucumber crackers
Cookies - Gingerbread and Regular Sugar Cookies (see below for these recipes)
Mini Cheesecakes 🍰
I used this recipe but made individual ones by pressing a tablespoon of the crust into holiday themed cupcake cup wrappers (I used double the cups to hold up the shape more), baked them for 8-9 minutes and then once cooled, poured the cheesecake batter into the cups instead of making one big cake. It made about 30 mini cheesecakes!
Strawberry Santas 🍓 🎅
These were THE biggest hit of the party! I used the keto frosting from Luca's Birthday cake to make them and small broken pieces of dark chocolate for the eyes! Just slice off the tops of strawberries, pipe a small amount of frosting onto the base, top with the strawberry cap and add two eyes (I used tweezers to set them in!)
You could use Luca's Birthday cake if you want to make a keto Christmas cake and use Christmas toppers on it!
For bonus holiday recipes from my cookbook Keto Essentials, see this link:
Sage Sausage Stuffing, Bacon Brussels Sprouts, Sugar Free Cranberry Sauce, Gravy & Pecan Macadamia Nut Pie!!!
Gingerbread and Regular Sugar Cookies
- 2 cups of almond flour
- 1 teaspoon baking powder
- 1/2 cup erythritol or preferred sweetener
- 2 teaspoons of gingerbread spice *See below
- 1 large egg
- 1/4 cup butter softened
- 1 teaspoon vanilla extract or 1/2 vanilla powder
- 2 large egg whites
- 1/2 teaspoon lemon juice
- 1 1/2 cups sugar free powdered erythritol (you can make this in your blender from the granulated form)
In a mixing bowl, combine your dry ingredients and mix well, until combined.
In a separate bowl, whisk together the egg, softened butter, and vanilla extract. Carefully ade in the dry ingredients and mix well. Using your hands, gently knead the dough and form a ball shape.
Cover the ball of dough completely in plastic wrap. Press down on it, and refrigerate for 45 minutes.
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
Place a large sheet of parchment paper onto a kitchen surface. Place the ball of dough on top and remove the plastic. Place the second sheet of parchment paper on top. Using a rolling pin, roll out the dough until about 1/4 to 1/2 inch in thickness. Using a cookie cutter, cut out cookies and place them on the lined sheet.
Bake the cookies for 12-15 minutes, until the edges just begin to brown. Remove from oven and cool completely, before icing them.
Whisk together the egg white and lemon juice. Gently add in the powdered sugar, until a thick icing remains. Add more powdered sugar as needed to make it thicker if desired.
- 1 cup almond flour
- 2 tablespoons coconut flour
- 6 tablespoons powdered erythritol (you can make granulated erythritol into powdered with a blender)
- 1/8 teaspoon salt
- 1/4 cup butter softened, standard or dairy free
- 1 teaspoon vanilla extract
- 1/4 cup erythritol or preferred sweetener
- 1 medium or large egg
In a large mixing bowl, add your dry ingredients and mix well. Add your softened butter and cream cheese and using a stick mixer, beat the butter into it, until crumbly. Add the vanilla extract and continue beating, until clumps of dough remains.
Add some almond flour onto a kitchen surface. Transfer the dough onto it and gently knead, until smooth. Cover the ball of dough completely and flatten, then refrigerate for 40 minutes.
Preheat the oven to 180C/350F. Line a large sheet of parchment paper onto a kitchen surface. Transfer the dough onto it and place another sheet of parchment paper. Using a rolling pin, roll out the dough until 1/4 of an inch in thickness. Using a cookie cutter, cut out circles of cookie dough. Lightly dip each side of the cookie in the granulated sweetener and place it on a lined cookie sheet. Repeat until all the cookie dough has been used up.
Bake the cookies for 12-15 minutes, or until the edges just begin to go lightly golden. Remove from the oven and allow to cool completely.
Consume within 1 week at room temp or freeze for later consumption.