24 Delicious Keto Holiday Recipes for Festive Feasts

You’re in for a treat! The holiday season is all about indulgence, and our 24 Delicious Keto Holiday Recipes for Festive Feasts ensures you can savor every bite without the guilt. From cozy comfort foods to show-stopping centerpieces, we’ve gathered the best low-carb delights to keep your celebrations merry and bright. Dive in and discover your next holiday favorite!

Keto Garlic Butter Roasted Turkey

Every now and then, a dish comes along that makes you forget you’re even on a diet, and this Keto Garlic Butter Roasted Turkey is here to do just that. Packed with flavor and dripping with garlicky, buttery goodness, it’s the kind of meal that’ll have you sneaking bites straight from the pan.

Ingredients

• 1 whole turkey (12-14 lbs), patted dry
• 1 cup unsalted butter, clarified
• 8 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tsp sea salt
• 1 tsp black pepper, freshly ground
• 1/2 cup chicken stock, low-sodium

Instructions

1. Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven to ensure even cooking.
2. In a small saucepan over low heat, melt the clarified butter. Add the minced garlic, rosemary, and thyme, stirring until fragrant, about 1 minute. Remove from heat.
3. Season the turkey inside and out with sea salt and freshly ground black pepper. Tip: For extra flavor, gently loosen the skin from the breast and rub some of the garlic butter underneath.
4. Brush the remaining garlic butter all over the outside of the turkey, ensuring it’s fully coated for that golden, crispy skin.
5. Place the turkey on a rack in a roasting pan and pour the chicken stock into the bottom of the pan to keep the meat moist during cooking.
6. Roast the turkey in the preheated oven for about 13 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Tip: Tent the turkey with foil if it’s browning too quickly.
7. Once cooked, let the turkey rest for at least 20 minutes before carving to allow the juices to redistribute. Tip: This resting period is crucial for a juicy, flavorful turkey.

Kick your feet up and get ready to dive into a turkey that’s impossibly juicy, with a skin so crispy it’ll crackle under your fork. Serve it up with a side of roasted low-carb veggies for a meal that’s as satisfying to look at as it is to eat.

Low-Carb Green Bean Casserole

Kickstart your culinary adventure with a dish that’s as fun to make as it is to devour! This low-carb green bean casserole swaps out the traditional carb-heavy ingredients for a lighter, yet equally delicious, twist that’ll have your taste buds dancing.

Ingredients

• 1 pound fresh green beans, trimmed and halved
• 2 tablespoons clarified butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon nutmeg, freshly grated
• 1/2 cup almond flour
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. Blanch the green beans in boiling water for 3 minutes, then immediately plunge them into ice water to stop the cooking process. Drain well.
3. In a saucepan over medium heat, warm the heavy cream, then whisk in the Parmesan cheese, garlic powder, onion powder, and nutmeg until smooth. Tip: Constant whisking prevents the sauce from clumping.
4. Arrange the blanched green beans in the prepared baking dish and pour the cream mixture evenly over the top.
5. In a small bowl, mix the almond flour, thyme, sea salt, and black pepper. Sprinkle this mixture over the green beans and cream sauce.
6. Bake for 25 minutes, or until the topping is golden brown and the sauce is bubbly. Tip: For an extra crispy topping, broil for the last 2 minutes of baking.
7. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly. Tip: This resting period ensures the perfect consistency.

Get ready to savor a casserole that’s creamy, crunchy, and packed with flavor. Serve it as a standout side or enjoy it as a main dish with a sprinkle of extra Parmesan for good measure.

Keto Pumpkin Cheesecake

Y’all, if you thought giving up carbs meant saying goodbye to dessert, prepare to have your mind (and taste buds) blown. This Keto Pumpkin Cheesecake is here to prove that low-carb can still mean high-deliciousness, with a texture so creamy, it’ll have you questioning reality.

Ingredients

• 1 1/2 cups almond flour, finely ground
• 1/4 cup unsalted butter, melted
• 2 tbsp granulated erythritol
• 24 oz cream cheese, room temperature
• 1 cup pure pumpkin puree
• 3/4 cup powdered erythritol
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 pasture-raised eggs, lightly beaten

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with clarified butter for an effortless release later.
2. In a medium bowl, combine the almond flour, melted butter, and granulated erythritol, mixing until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10 minutes, or until lightly golden. Remove from the oven and let cool slightly. Tip: This pre-baking step ensures your crust won’t turn soggy from the filling.
4. In a large bowl, beat the cream cheese until smooth and fluffy, about 3 minutes. Gradually add the powdered erythritol, continuing to beat until fully incorporated.
5. Mix in the pumpkin puree, vanilla extract, cinnamon, nutmeg, cloves, and ginger until the mixture is uniform in color and texture.
6. Gently fold in the lightly beaten eggs, being careful not to overmix to avoid incorporating too much air into the batter. Tip: Overmixing can lead to cracks in your cheesecake as it bakes.
7. Pour the filling over the pre-baked crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
8. Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle. Tip: A water bath can help prevent cracking, but isn’t necessary if you’re careful with the baking time.
9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, then refrigerate for at least 4 hours, preferably overnight, before serving.

This Keto Pumpkin Cheesecake is a dreamy, spiced masterpiece with a velvety texture that melts in your mouth. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.

Cauliflower Mash with Garlic and Cheese

Cauliflower mash with garlic and cheese? Count me in! This dish is the ultimate comfort food makeover, swapping out the usual spuds for something a bit lighter but just as indulgent. Perfect for when you’re craving that creamy, cheesy goodness without the carb coma.

Ingredients

• 1 large head of cauliflower, trimmed and cut into florets
• 4 cloves of garlic, minced
• 1/2 cup of heavy cream
• 1/4 cup of unsalted butter, clarified
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 tsp of sea salt
• 1/4 tsp of freshly ground black pepper
• 1 tbsp of chives, finely chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for a quick broil at the end.
2. In a large pot, bring salted water to a boil. Add the cauliflower florets and cook until fork-tender, about 10 minutes. Tip: Don’t overcook, or your mash will be watery.
3. Drain the cauliflower thoroughly and return it to the pot. Use a potato masher or immersion blender to puree until smooth. Tip: For extra creaminess, blend while the cauliflower is still hot.
4. In a small saucepan over medium heat, melt the clarified butter. Add the minced garlic and sauté until fragrant, about 1 minute. Tip: Watch closely to avoid burning the garlic.
5. Stir the garlic butter, heavy cream, salt, and pepper into the cauliflower puree until well combined.
6. Fold in the grated cheddar cheese until melted and fully incorporated.
7. Transfer the mash to an oven-safe dish. Broil for 3-5 minutes until the top is lightly golden.
8. Garnish with chopped chives before serving.

Here’s the scoop: this cauliflower mash is luxuriously smooth with a punch of garlic and a gooey cheese pull that’ll make you forget all about potatoes. Try serving it under a juicy steak or alongside roasted chicken for a meal that’s anything but ordinary.

Keto Pecan Pie Fat Bombs

Get ready to ditch the guilt and dive fork-first into these Keto Pecan Pie Fat Bombs, your new best friends for when those sweet cravings hit harder than a Monday morning.

Ingredients

• 1 cup raw pecans, finely chopped
• 1/2 cup coconut oil, solid
• 1/4 cup erythritol, powdered
• 2 tbsp unsalted butter, clarified
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt, finely ground

Instructions

1. Line a mini muffin tin with 12 silicone liners and set aside.
2. In a medium mixing bowl, combine the finely chopped pecans, solid coconut oil, powdered erythritol, clarified butter, pure vanilla extract, ground cinnamon, and finely ground sea salt. Tip: For a smoother texture, ensure the coconut oil is solid but not rock hard.
3. Using a hand mixer on low speed, blend the ingredients until fully incorporated and the mixture resembles a coarse paste, about 2 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
4. Scoop the mixture into the prepared muffin liners, pressing down gently to compact. Tip: A small spoon or melon baller works wonders for uniform sizing.
5. Freeze the fat bombs for at least 30 minutes, or until firm to the touch.
6. Once set, transfer the fat bombs to an airtight container and store in the freezer until ready to enjoy.

These little nuggets of joy boast a rich, buttery pecan flavor with just the right hint of cinnamon and vanilla. Serve them straight from the freezer for a satisfyingly firm bite, or let them sit for a minute if you prefer a softer texture. Either way, they’re a decadent treat that plays nice with your keto goals.

Bacon-Wrapped Asparagus Bundles

Let’s be real, wrapping anything in bacon automatically elevates it from ‘meh’ to ‘more, please!’—and these Bacon-Wrapped Asparagus Bundles are no exception. Perfect for when you want to impress without the stress, they’re the little black dress of side dishes: effortlessly chic and always in style.

Ingredients

• 1 lb fresh asparagus spears, trimmed
• 8 slices thick-cut bacon
• 2 tbsp extra virgin olive oil
• 1 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1 tbsp pure maple syrup

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Divide the asparagus spears into 8 equal bundles, ensuring each has a similar thickness for even cooking.
3. Wrap each asparagus bundle with a slice of bacon, starting at the base and spiraling upwards, leaving the tips exposed for a elegant presentation.
4. Drizzle the olive oil over the bundles, then season with sea salt and freshly ground black pepper, ensuring each is evenly coated.
5. Arrange the bundles on the prepared baking sheet, making sure they’re not touching to allow for crisp bacon all around.
6. Bake for 20-25 minutes, or until the bacon is crispy and the asparagus is tender when pierced with a fork.
7. During the last 5 minutes of baking, brush each bundle lightly with pure maple syrup for a sweet and savory glaze that’ll have everyone asking for seconds.

Ready to serve? These bundles boast a delightful contrast of crispy, salty bacon against the tender, slightly sweet asparagus, with the maple syrup adding a glossy finish that’s as Instagram-worthy as it is delicious. Try pairing them with a creamy dip or atop a rustic wooden board for that gourmet touch.

Keto Eggnog

Zesty as a holiday party and just as indulgent, this Keto Eggnog is your ticket to sipping on creamy, dreamy goodness without the carb-loaded guilt. Perfect for those who want to toast to health while still indulging in the festive spirit.

Ingredients

• 2 cups unsweetened almond milk
• 1 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup powdered erythritol
• 1 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 tsp pure vanilla extract
• 1/4 tsp xanthan gum
• 1/2 cup bourbon (optional)

Instructions

1. In a medium saucepan over low heat, combine the almond milk and heavy cream, warming gently until just simmering, about 5 minutes.
2. In a separate bowl, whisk together the lightly beaten eggs and powdered erythritol until fully incorporated.
3. Slowly temper the egg mixture by adding a small amount of the warm milk mixture to the eggs, whisking constantly to prevent curdling.
4. Gradually pour the tempered egg mixture back into the saucepan, continuing to whisk over low heat until the mixture thickens slightly, about 3-4 minutes.
5. Remove from heat and stir in the ground nutmeg, ground cinnamon, pure vanilla extract, and xanthan gum, ensuring a smooth consistency.
6. For an adult version, stir in the bourbon at this stage.
7. Transfer the mixture to a blender and blend on high for 1 minute to achieve a frothy texture.
8. Chill the eggnog in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Yieldingly creamy with a spice-kissed warmth, this Keto Eggnog is a velvety delight that pairs wonderfully with a sprinkle of cinnamon on top or a cinnamon stick stirrer for that extra festive flair.

Cheesy Keto Biscuits

These cheesy keto biscuits are the low-carb answer to your bread cravings, packed with flavor and so easy to whip up, you’ll be baking them on a whim. Trust us, your taste buds won’t know what hit ’em.

Ingredients

• 2 cups almond flour, finely ground
• 1/4 cup coconut flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt, finely ground
• 1/4 cup unsalted butter, cold and cubed
• 4 oz sharp cheddar cheese, shredded
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the shredded cheddar cheese until evenly distributed throughout the mixture.
5. In a separate bowl, combine the lightly beaten eggs and heavy cream. Pour this mixture into the dry ingredients, stirring until a dough forms.
6. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, spacing the biscuits about 2 inches apart.
7. Bake for 15-18 minutes, or until the biscuits are golden brown and firm to the touch.
8. Allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Buttery and rich with a satisfyingly crisp exterior, these biscuits are perfect alongside a bowl of soup or slathered with more butter for a decadent treat. Get creative by adding herbs or spices to the dough for an extra flavor kick.

Keto Cranberry Sauce

Yikes, it’s that time of year again when we’re all trying to balance our love for festive flavors with our commitment to not looking like a stuffed turkey ourselves. Enter this Keto Cranberry Sauce, a saucy little number that’s as bold in flavor as it is in its refusal to spike your blood sugar.

Ingredients

• 12 oz fresh cranberries
• 1 cup erythritol
• 1/2 cup water
• 1 tbsp fresh orange zest
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp xanthan gum

Instructions

1. In a medium saucepan over medium heat, combine the cranberries, erythritol, and water. Stir gently to mix.
2. Bring the mixture to a simmer, then reduce the heat to low. Cook for 10 minutes, stirring occasionally, until the cranberries have burst and the mixture begins to thicken.
3. Add the orange zest, ground cinnamon, and ground cloves to the saucepan. Stir well to incorporate the spices evenly throughout the sauce.
4. Sprinkle the xanthan gum over the sauce while whisking continuously to prevent clumping. Cook for an additional 2 minutes to fully thicken the sauce.
5. Remove the saucepan from the heat and let the sauce cool to room temperature. It will continue to thicken as it cools.

Mmm, this Keto Cranberry Sauce is a game-changer with its perfect balance of tart and sweet, and a texture that’s luxuriously thick without being gloopy. Serve it chilled for a refreshing contrast to warm holiday dishes, or get creative by using it as a glaze for your keto-friendly meats.

Spicy Roasted Keto Nuts

Dive into a snack that’s as fiery as your summer playlist with these Spicy Roasted Keto Nuts. Perfect for when you’re craving something crunchy, spicy, and utterly guilt-free, these nuts are about to become your go-to snack for any occasion.

Ingredients

• 2 cups raw mixed nuts (almonds, walnuts, pecans)
• 1 tbsp avocado oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the mixed nuts with avocado oil, ensuring each nut is lightly coated for maximum flavor adhesion.
3. Sprinkle smoked paprika, cayenne pepper, sea salt, garlic powder, and onion powder over the nuts. Toss vigorously to distribute the spices evenly, creating a bold flavor profile.
4. Spread the seasoned nuts in a single layer on the prepared baking sheet, allowing space between each nut for even roasting.
5. Roast in the preheated oven for 15 minutes, then stir the nuts to promote uniform browning and prevent burning.
6. Continue roasting for another 10 minutes, or until the nuts are golden and fragrant, keeping a close eye during the last few minutes to avoid over-browning.
7. Remove from the oven and let cool completely on the baking sheet; the nuts will crisp up as they cool, achieving the perfect crunch.

Yield to the irresistible crunch and smoky heat of these Spicy Roasted Keto Nuts, perfect for spicing up your snack game or as a bold addition to your charcuterie board. Their robust flavor and satisfying texture make them a standout snack that’s as nutritious as it is delicious.

Keto Chocolate Avocado Mousse

Buckle up, buttercups, because we’re about to dive into a dessert that’s so decadently smooth, you’ll forget it’s actually good for you. This Keto Chocolate Avocado Mousse is the sneaky little treat that’ll have you questioning all your life choices—why didn’t we try this sooner?

Ingredients

• 2 ripe avocados, pitted and scooped
• 1/2 cup unsweetened cocoa powder, sifted
• 1/4 cup pure maple syrup
• 1/4 cup coconut milk, full-fat
• 1 tsp pure vanilla extract
• 1/8 tsp sea salt
• 1/2 cup heavy whipping cream, chilled

Instructions

1. In a high-speed blender, combine the avocados, sifted cocoa powder, maple syrup, coconut milk, vanilla extract, and sea salt. Blend on high for 30 seconds until completely smooth, scraping down the sides as needed.
2. In a separate bowl, whip the chilled heavy whipping cream to stiff peaks using a hand mixer, about 2 minutes. Tip: Ensure the cream is very cold for maximum volume.
3. Gently fold the whipped cream into the avocado mixture until fully incorporated, being careful not to deflate the cream. Tip: Use a spatula and fold in a figure-eight motion for even mixing.
4. Divide the mousse into 4 serving glasses and refrigerate for at least 1 hour to set. Tip: For an extra touch of elegance, garnish with shaved dark chocolate before serving.

Here’s the scoop: this mousse is luxuriously creamy with a rich chocolate flavor that’s perfectly balanced by the subtle sweetness of maple. Serve it in espresso cups for a fancy dinner party twist, or heck, straight from the bowl—we won’t judge.

Herb-Crusted Keto Lamb Chops

Zesty doesn’t even begin to cover these Herb-Crusted Keto Lamb Chops – they’re a flavor explosion waiting to happen in your mouth, and trust us, your taste buds will thank you for the wild ride.

Ingredients

• 8 lamb loin chops, 1 inch thick
• 1/4 cup extra virgin olive oil
• 2 tbsp Dijon mustard
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 cloves garlic, minced
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil and Dijon mustard until emulsified. This will be your flavorful glue for the herb crust.
3. Pat the lamb chops dry with paper towels to ensure the crust adheres perfectly. Season both sides with sea salt and black pepper.
4. Brush each lamb chop generously with the olive oil and mustard mixture, coating all sides.
5. In another bowl, combine the almond flour, Parmesan cheese, rosemary, thyme, and minced garlic to create the herb crust mixture.
6. Press each lamb chop into the herb crust mixture, ensuring an even and thick coating on all sides. Tip: Use the back of a spoon to gently press the mixture onto the chops for better adherence.
7. Place the coated lamb chops on the prepared baking sheet, leaving space between each for even cooking.
8. Bake in the preheated oven for 12-15 minutes for medium-rare, or until the internal temperature reaches 145°F (63°C). Tip: For a more well-done chop, extend the cooking time by 3-5 minutes, but watch closely to prevent the crust from burning.
9. Let the lamb chops rest for 5 minutes before serving to allow the juices to redistribute. Tip: Cover loosely with foil to keep warm during resting.

Lusciously tender with a crispy, golden herb crust, these lamb chops are a keto dream come true. Serve them atop a bed of creamy cauliflower mash for a low-carb feast that feels anything but restrictive.

Keto Vanilla Cupcakes with Buttercream Frosting

Get ready to dive into the world of guilt-free indulgence with these Keto Vanilla Cupcakes topped with a cloud-like buttercream frosting that’ll make your taste buds do a happy dance. Perfect for when you’re craving something sweet but want to keep it low-carb, these little beauties are a game-changer in the keto dessert realm.

Ingredients

• 1 1/2 cups almond flour, finely sifted
• 1/4 cup coconut flour, finely sifted
• 1/2 cup erythritol, granulated
• 1 tsp baking powder, aluminum-free
• 1/4 tsp sea salt, finely ground
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter, clarified and cooled
• 2 tsp pure vanilla extract
• 1/4 cup unsweetened almond milk
• 1 cup powdered erythritol, for frosting
• 1/2 cup unsalted butter, softened, for frosting
• 1 tsp pure vanilla extract, for frosting
• 2 tbsp heavy cream, for frosting

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and sea salt until well combined.
3. Add the lightly beaten eggs, clarified butter, vanilla extract, and almond milk to the dry ingredients. Mix until the batter is smooth and free of lumps.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Tip: Use an ice cream scoop for uniform cupcakes.
5. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
6. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat the softened butter and powdered erythritol together until light and fluffy. Tip: Ensure the butter is at room temperature for the smoothest frosting.
8. Add the vanilla extract and heavy cream, continuing to beat until the frosting is silky and holds stiff peaks.
9. Once the cupcakes are completely cool, pipe or spread the frosting on top.

Fluffy, moist, and bursting with vanilla goodness, these cupcakes are a dream come true for anyone on a keto diet. Serve them at your next gathering or enjoy one as a decadent solo treat—either way, they’re sure to impress.

Zucchini Noodles with Pesto

Veggie lovers, rejoice! We’re about to spiral into a dish that’s as fun to make as it is to eat—zucchini noodles with pesto, a vibrant, green masterpiece that’ll have you forgetting all about pasta (well, almost).

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 2 cups fresh basil leaves, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. In a food processor, combine the basil leaves, pine nuts, and minced garlic. Pulse until coarsely chopped.
2. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
3. Add the Parmigiano-Reggiano, sea salt, black pepper, and lemon juice to the processor. Pulse until all ingredients are well incorporated. Taste and adjust seasoning if necessary.
4. Using a spiralizer, turn the zucchinis into noodles. If you don’t have a spiralizer, a julienne peeler works as a great alternative.
5. In a large skillet over medium heat, lightly sauté the zucchini noodles for 2-3 minutes, just until they’re slightly softened but still retain a bit of crunch.
6. Remove the skillet from heat and toss the zucchini noodles with the pesto until evenly coated.
7. Serve immediately, garnished with additional Parmigiano-Reggiano and a sprinkle of pine nuts for extra crunch.

Crunchy, fresh, and bursting with herby goodness, this dish is a testament to how delicious healthy eating can be. Try serving it with a side of grilled chicken or shrimp for a protein-packed meal that’s as satisfying as it is colorful.

Keto Cinnamon Rolls

Roll out the dough and your skepticism because these Keto Cinnamon Rolls are about to revolutionize your low-carb life. With a playful twist on the classic, we’re diving into a world where indulgence meets health, and frankly, it’s about time.

Ingredients

• 2 cups almond flour, finely sifted
• 1/4 cup coconut flour
• 1 tbsp xanthan gum
• 1/2 cup unsalted butter, clarified and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup erythritol, powdered
• 1 tbsp ground cinnamon
• 1/2 tsp vanilla extract, pure
• 1/4 cup heavy cream, full-fat
• 1 tsp baking powder, aluminum-free
• 1/4 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together almond flour, coconut flour, xanthan gum, baking powder, and sea salt until fully combined.
3. Add clarified butter, beaten eggs, and vanilla extract to the dry ingredients, mixing until a cohesive dough forms. Tip: If the dough feels too sticky, chill it for 10 minutes for easier handling.
4. Between two sheets of parchment paper, roll the dough into a 1/4-inch thick rectangle.
5. Sprinkle erythritol and cinnamon evenly over the dough, then tightly roll it from the long side into a log.
6. Using a sharp knife, slice the log into 8 even pieces and place them on the prepared baking sheet. Tip: For cleaner cuts, dip the knife in warm water between slices.
7. Bake for 20-25 minutes, or until the rolls are golden and firm to the touch.
8. While the rolls bake, whip the heavy cream until soft peaks form for an optional topping.
9. Allow the rolls to cool slightly before serving, topped with whipped cream if desired. Tip: For an extra flavor boost, drizzle with a sugar-free caramel sauce.

Yielding a tender, flaky texture with a rich cinnamon swirl, these rolls are a game-changer. Serve them warm with a dollop of whipped cream for a decadent breakfast or a guilt-free dessert that’ll have everyone asking for seconds.

Savory Keto Stuffing with Sausage

Zesty and zippy, this Savory Keto Stuffing with Sausage is about to become your low-carb holiday hero. Packed with flavor and free from guilt, it’s the side dish that steals the show without stealing your diet resolutions.

Ingredients

• 1 lb ground pork sausage, preferably sage-flavored
• 4 cups almond flour
• 1/2 cup clarified butter, melted
• 3 pasture-raised eggs, lightly beaten
• 1 cup celery, finely diced
• 1 cup yellow onion, finely diced
• 2 tbsp fresh sage, minced
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp xanthan gum
• 1 cup chicken stock, unsalted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, cook the ground pork sausage until browned, about 5-7 minutes. Use a wooden spoon to break it into crumbles.
3. Add the diced celery and onion to the skillet. Sauté until the vegetables are translucent, about 4-5 minutes. Tip: This is the perfect time to build flavor, so don’t rush the sauté.
4. In a large mixing bowl, combine the almond flour, beaten eggs, melted clarified butter, minced sage, thyme leaves, sea salt, black pepper, and xanthan gum. Stir until the mixture resembles coarse crumbs.
5. Fold the cooked sausage and vegetable mixture into the almond flour mixture until well combined.
6. Gradually add the unsalted chicken stock, stirring until the mixture is moist but not soggy. Tip: The consistency should hold together when pressed but still be slightly crumbly.
7. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake for 30-35 minutes, or until the top is golden brown and crispy. Tip: For an extra crispy top, broil for the last 2-3 minutes, watching closely to prevent burning.

Mouthwateringly crisp on the outside with a tender, savory interior, this stuffing is a textural dream. Serve it alongside your favorite keto main or get creative by using it as a filling for stuffed peppers or mushrooms.

Keto Peppermint Bark

Hold onto your Santa hats, folks, because we’re about to dive into a holiday treat that’s so good, it’ll make your keto-loving heart sing. This Keto Peppermint Bark is the perfect blend of rich, creamy chocolate and a refreshing peppermint punch, all without the guilt. It’s like a winter wonderland in your mouth, minus the snow.

Ingredients

• 1 1/2 cups sugar-free dark chocolate chips
• 1/2 cup coconut oil, refined
• 1/2 tsp peppermint extract, pure
• 1/4 tsp vanilla extract, pure
• 1/4 cup crushed sugar-free peppermint candies
• 1/8 tsp sea salt, finely ground

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth to avoid wrinkles in your bark.
2. In a double boiler over medium heat, melt the sugar-free dark chocolate chips and refined coconut oil together, stirring constantly until smooth and fully combined, about 5 minutes.
3. Remove from heat and quickly stir in the pure peppermint extract and pure vanilla extract, blending thoroughly to distribute the flavors evenly.
4. Pour the melted chocolate mixture onto the prepared baking sheet, using a spatula to spread it into an even layer about 1/4 inch thick.
5. Sprinkle the crushed sugar-free peppermint candies and finely ground sea salt evenly over the top of the chocolate, gently pressing them in to adhere.
6. Place the baking sheet in the refrigerator and chill until the bark is completely set, about 1 hour.
7. Once set, break the bark into irregular pieces by hand for a rustic look or cut with a sharp knife for cleaner edges.

This Keto Peppermint Bark is a symphony of textures, from the snap of the chocolate to the crunch of peppermint. The flavor is a bold dance between deep cocoa and bright mint, making it a showstopper on any holiday table. Try serving it alongside a cup of hot cocoa for a festive duo that’s sure to impress.

Roasted Brussels Sprouts with Bacon

Mmm, let’s talk about a dish that turns the humble Brussels sprout into a crispy, caramelized masterpiece that even the veggie-averse will beg for seconds. Roasted Brussels Sprouts with Bacon is the side dish hero we all deserve, combining smoky, savory goodness with a touch of sweet char.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 4 ounces thick-cut bacon, diced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon pure maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, salt, black pepper, and red pepper flakes until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet, ensuring they’re not overcrowded to promote even roasting.
4. Scatter the diced bacon evenly over the Brussels sprouts, because bacon makes everything better.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are deeply caramelized and the bacon is crispy.
6. Tip: For extra crispiness, switch the oven to broil for the last 2-3 minutes, but watch closely to prevent burning.
7. Tip: If your bacon isn’t rendering enough fat, add a splash more olive oil during the halfway stir to keep things juicy.
8. Tip: Let the dish sit for 5 minutes after roasting to allow the flavors to meld beautifully.

Unbelievably crispy on the outside, tender on the inside, and packed with a smoky-sweet flavor that’s downright addictive. Serve these sprouts atop a creamy polenta or alongside a juicy steak for a meal that’s anything but basic.

Keto Almond Flour Bread

Yikes, who knew saying goodbye to carbs could taste this good? Our Keto Almond Flour Bread is here to save your sandwiches and toast cravings without the guilt, packing all the fluffy, tender goodness you’ve been mourning. Let’s get baking, because your avocado toast is waiting.

Ingredients

• 2 cups blanched almond flour, finely ground
• 1/4 cup golden flaxseed meal
• 1 tsp baking soda
• 1/2 tsp Himalayan pink salt
• 5 pasture-raised eggs, lightly beaten
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, and pink salt until well combined.
3. Add the lightly beaten eggs, melted butter, and apple cider vinegar to the dry ingredients. Stir until the batter is smooth and no lumps remain. Tip: Let the batter sit for 2 minutes to thicken slightly for the perfect loaf texture.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tip: For an even rise, gently tap the pan on the counter a few times to release any air bubbles.
5. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Cover the loaf with foil after 30 minutes if the top is browning too quickly.
6. Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.

This bread boasts a delightfully nutty flavor with a moist, dense crumb that’s perfect for toasting. Slather it with grass-fed butter or top with smashed avocado and a sprinkle of chili flakes for a keto breakfast that’ll make you forget all about the real deal.

Creamy Keto Scalloped Turnips

Prepare to have your mind blown and your taste buds tantalized by a dish that’s about to become your keto best friend. Picture this: layers of tender turnips, bathed in a luxuriously creamy sauce, baked to golden perfection. It’s comfort food with a low-carb twist that even your carb-loving friends will envy.

Ingredients

• 2 large turnips, peeled and thinly sliced (1/8 inch thick)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp white pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish with clarified butter.
2. In a medium saucepan over medium heat, combine heavy cream, minced garlic, nutmeg, white pepper, and sea salt. Heat until the mixture is warm but not boiling, about 3 minutes, stirring occasionally.
3. Layer half of the sliced turnips in the prepared baking dish, then pour half of the cream mixture over them. Sprinkle with half of the Parmesan cheese.
4. Repeat the layers with the remaining turnips, cream mixture, and Parmesan cheese.
5. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
6. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Mmm, the result? A dish where the turnips are tender yet hold their shape, swimming in a creamy, cheesy sauce with a hint of nutmeg that adds a warm, spicy note. Serve it as a side to a juicy steak or enjoy it as the star of your meal with a crisp green salad on the side.

Keto Gingerbread Cookies

Ready to spice up your keto lifestyle with a treat that’s anything but naughty? These Keto Gingerbread Cookies are here to deck your halls (and your taste buds) with all the festive cheer, minus the carb-loaded guilt. Let’s dive into a recipe that’s as fun to make as it is to eat!

Ingredients

• 2 cups almond flour, finely sifted
• 1/2 cup coconut flour
• 1/2 cup unsalted butter, clarified and cooled
• 1/3 cup granulated erythritol
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp blackstrap molasses (sugar-free)
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp baking soda
• 1/4 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, ginger, cinnamon, cloves, baking soda, and sea salt until fully combined.
3. Add the clarified butter, beaten egg, and sugar-free blackstrap molasses to the dry ingredients. Mix until a cohesive dough forms. Tip: If the dough feels too sticky, chill it in the refrigerator for 10 minutes to make it easier to handle.
4. Roll the dough out between two sheets of parchment paper to 1/4-inch thickness. Tip: Using parchment paper prevents sticking without adding extra flour.
5. Cut out shapes with your favorite cookie cutters and transfer them to the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on them after the 10-minute mark to avoid overbaking.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Ah, the joy of biting into a cookie that’s perfectly spiced, with a texture that’s delightfully crisp yet tender. Serve these gems with a dollop of whipped coconut cream for an extra indulgent twist, or package them up as a thoughtful homemade gift that’s sure to impress.

Baked Brie with Keto Crackers

Howdy, cheese lovers! Imagine a world where gooey, melty Brie meets crispy, keto-friendly crackers in a match made in snack heaven. That’s right, we’re diving fork-first into a dish that’s as indulgent as it is Instagram-worthy.

Ingredients

• 1 wheel of Brie cheese (8 oz), rind left on
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 tsp xanthan gum
• 1/2 tsp sea salt
• 1/4 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1 tbsp water

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, coconut flour, xanthan gum, and sea salt. Tip: Sifting the flours ensures a smoother texture.
3. Add the melted clarified butter and beaten egg to the dry ingredients, mixing until a dough forms. If the dough is too dry, gradually add water until it comes together.
4. Roll the dough between two sheets of parchment paper to 1/8-inch thickness. Tip: Chilling the dough for 10 minutes makes it easier to handle.
5. Cut the dough into 2-inch squares or desired shapes and place on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even cooking.
7. While the crackers bake, place the Brie wheel on a separate oven-safe dish and bake for 10-12 minutes, or until the cheese is soft to the touch.
8. Serve the warm Brie with the keto crackers on the side for dipping or spreading.

Unbelievable but true, this Baked Brie with Keto Crackers is a symphony of textures—crispy, creamy, and utterly divine. Try drizzling the Brie with a touch of honey or topping it with toasted nuts for an extra layer of flavor.

Keto Chocolate Chip Cookies

Ever find yourself in a tug-of-war between your sweet tooth and your keto commitment? Fear not, for these Keto Chocolate Chip Cookies are here to save the day, blending indulgence with integrity in every bite.

Ingredients

• 1 1/2 cups almond flour, finely sifted
• 1/4 cup coconut flour, tightly packed
• 1/2 cup unsalted butter, clarified and cooled
• 1/3 cup erythritol, granulated
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder, aluminum-free
• 1/4 tsp Himalayan pink salt
• 1/2 cup sugar-free dark chocolate chips

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for an effortless release.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and pink salt until fully combined.
3. In a separate large bowl, cream the clarified butter and erythritol together until light and fluffy, about 2 minutes.
4. Beat in the egg and vanilla extract to the butter mixture until smooth, ensuring all ingredients are fully incorporated.
5. Gradually fold the dry ingredients into the wet mixture, mixing until a cohesive dough forms.
6. Gently stir in the sugar-free dark chocolate chips, distributing them evenly throughout the dough.
7. Using a cookie scoop, portion the dough into 12 equal balls and place them on the prepared baking sheet, spacing them 2 inches apart.
8. Flatten each ball slightly with the back of a spoon to ensure even baking.
9. Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies emerge with a crisp edge giving way to a chewy center, packed with rich chocolatey pockets. Serve them slightly warm with a dollop of keto-friendly vanilla ice cream for an unbeatable duo.

Keto Mulled Wine

Oh, the holidays! That magical time when we all pretend we’re going to stick to our diets while secretly plotting to drink all the mulled wine. Well, plot no more, because this Keto Mulled Wine is here to save your waistline and your holiday spirit. It’s like Santa’s little helper, but boozy and low-carb.

Ingredients

• 1 bottle dry red wine (750ml)
• 1 cup water
• 1/2 cup erythritol
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 5 whole cloves
• 2 cinnamon sticks
• 1 star anise
• 1/4 tsp ground nutmeg

Instructions

1. In a medium saucepan, combine the red wine, water, and erythritol over medium heat. Stir until the erythritol is completely dissolved, about 2 minutes.
2. Add the orange slices, lemon slices, cloves, cinnamon sticks, star anise, and ground nutmeg to the saucepan. Tip: Toasting the spices lightly before adding can enhance their flavors.
3. Heat the mixture until it just begins to simmer, then reduce the heat to low. Do not boil, as this can cook off the alcohol. Let it steep for 20 minutes, stirring occasionally.
4. After steeping, remove the saucepan from the heat and let it sit for 5 minutes to cool slightly. Tip: Taste and adjust sweetness with more erythritol if needed, but remember it’s keto!
5. Strain the mulled wine into a heatproof pitcher or directly into mugs, discarding the solids. Tip: For an extra festive touch, garnish each serving with a fresh cinnamon stick or orange slice.

Just like that, you’ve got a warm, spiced keto mulled wine that’s as comforting as a holiday sweater but without the carbs. The aroma alone will have your guests swooning, and the rich, complex flavors will keep them coming back for more. Serve it in your fanciest mugs and watch as it becomes the star of your holiday gathering.

Conclusion

Concluding our culinary journey, these 24 Keto Holiday Recipes are your ticket to a festive feast without the guilt. Whether you’re a seasoned keto enthusiast or just starting, there’s something here to delight every palate. We’d love to hear which recipes become your holiday favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!